Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tbsp instant yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1 egg
- 1/4 cup butter, melted
- 1 cup red bean paste
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and instant yeast. Mix on low speed until well combined.
2. Add warm water, milk, egg, and melted butter to the dry ingredients. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
5. Preheat the oven to 350°F (180°C).
6. Divide the dough into 8 equal pieces. Roll each piece into a ball.
7. Flatten each ball with a rolling pin into an oval shape.
8. Place a spoonful of red bean paste in the center of each oval.
9. Fold the dough over the red bean paste and pinch the edges to seal.
10. Place the filled dough on a baking sheet lined with parchment paper.
11. Brush the tops of the dough with egg wash.
12. Bake for 20-25 minutes or until the tops are golden brown.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 8 Red Bean Hwangnam-ppang.
Nutritional information:
Calories: 285
Fat: 8g
Carbohydrates: 48g
Protein: 6g
Sodium: 240mg
Sugar: 16g
Fiber: 2g
Substitutions for ingredients:
- Instant yeast can be substituted with active dry yeast. Use the same amount but activate the yeast in warm water before adding it to the dough.
- Red bean paste can be substituted with other sweet fillings such as chocolate, peanut butter, or fruit preserves.
Variations:
- Add chopped nuts or dried fruit to the dough for extra texture and flavor.
- Use different shapes for the dough such as round or square.
- Make a savory version by filling the dough with cheese, ham, or vegetables.
Tips and tricks:
- Make sure the water and milk are warm but not too hot to avoid killing the yeast.
- Let the dough rise in a warm place such as an oven with the light on or near a window with sunlight.
- Brush the egg wash gently to avoid deflating the dough.
- Store the leftover Red Bean Hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the leftover Red Bean Hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the Red Bean Hwangnam-ppang in a toaster oven or oven at 350°F (180°C) for 5-7 minutes until heated through.
Presentation ideas:
Serve the Red Bean Hwangnam-ppang on a plate or in a basket lined with a cloth napkin.
Garnishes:
Dust the tops of the Red Bean Hwangnam-ppang with powdered sugar or sesame seeds.
Pairings:
Serve the Red Bean Hwangnam-ppang with hot tea or coffee.
Suggested side dishes:
Enjoy the Red Bean Hwangnam-ppang as a snack or dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- If the dough doesn't rise, check the temperature of the water and milk. If it's too cold, the yeast won't activate. If it's too hot, the yeast will die.
Food safety advice:
Make sure to wash your hands and all equipment before handling the dough and filling.
Food history:
Red Bean Hwangnam-ppang is a traditional Korean pastry that originated in Hwangnam-dong, Gyeongju, during the Silla Dynasty (57 BC-935 AD). It is named after the district where it was first made and is known for its soft and fluffy texture and sweet red bean filling.
Flavor profiles:
Red Bean Hwangnam-ppang has a sweet and slightly nutty flavor from the red bean paste filling and a soft and fluffy texture from the dough.
Serving suggestions:
Serve the Red Bean Hwangnam-ppang as a snack or dessert on its own or with hot tea or coffee.
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Region: Korean