Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 6-8 fresh strawberries, sliced
Special equipment needed:
- Bungeo-ppang pan (fish-shaped waffle pan)
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and add milk, vegetable oil, and vanilla extract. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Preheat the bungeo-ppang pan over medium heat.
5. Grease the pan with cooking spray or butter.
6. Pour the batter into the pan, filling each fish-shaped mold halfway.
7. Place a slice of strawberry in the center of each mold.
8. Pour more batter on top of the strawberry, filling the mold to the top.
9. Close the pan and cook for 2-3 minutes on each side or until golden brown.
10. Remove the bungeo-ppang from the pan and repeat the process until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 pieces
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 27g
- Protein: 3g
- Fiber: 1g
- Sugar: 14g
Substitutions for ingredients:
- You can use any type of fruit instead of strawberries, such as blueberries or raspberries.
- You can use almond milk or soy milk instead of regular milk.
- You can use coconut oil instead of vegetable oil.
Variations:
- You can add chocolate chips or nuts to the batter for added texture and flavor.
- You can sprinkle powdered sugar or cinnamon on top of the bungeo-ppang before serving.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Don't overfill the molds with batter, or the bungeo-ppang will overflow.
- Use fresh strawberries for the best flavor.
Storage instructions:
- Store leftover bungeo-ppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bungeo-ppang in a toaster oven or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the bungeo-ppang on a plate with a dollop of whipped cream and a few slices of fresh strawberries.
Garnishes:
- Whipped cream
- Powdered sugar
- Cinnamon
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the bungeo-ppang is sticking to the pan, try greasing it more or using a non-stick pan.
- If the batter is too thick, add a little more milk to thin it out.
Food safety advice:
- Make sure to cook the bungeo-ppang thoroughly to avoid any foodborne illnesses.
Food history:
- Bungeo-ppang is a popular Korean street food that originated in the 1930s.
Flavor profiles:
- Sweet, fruity, and slightly crispy on the outside with a soft and fluffy interior.
Serving suggestions:
- Serve the bungeo-ppang as a dessert or snack.
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Region: Korean