Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sweet potato, peeled and grated
- 1/2 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegetable oil
Special equipment needed:
- Gyeranppang mold or muffin tin
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, grated sweet potato, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs and milk together.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gradually add the vegetable oil and mix until the batter is smooth.
6. Grease the gyeranppang mold or muffin tin with cooking spray or butter.
7. Pour the batter into the mold or tin, filling each mold about 2/3 full.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool for a few minutes before removing from the mold or tin.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes 12 gyeranppang
Nutritional information:
Calories per serving: 130
Total fat: 5g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 80mg
Total carbohydrate: 19g
Dietary fiber: 1g
Total sugars: 10g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sweet potato can be substituted with pumpkin or butternut squash.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or melted butter.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use different types of grated vegetables such as carrot or zucchini.
- Add spices such as cinnamon or nutmeg for a warm and cozy flavor.
Tips and tricks:
- Make sure to grate the sweet potato finely to ensure it cooks through in the batter.
- Do not overmix the batter as it can result in tough gyeranppang.
- Grease the mold or tin well to prevent sticking.
- Serve with a dollop of whipped cream or a drizzle of honey for extra sweetness.
Storage instructions:
Store leftover gyeranppang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the gyeranppang in a 350°F (180°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the gyeranppang on a platter with a dusting of powdered sugar and a sprinkle of chopped nuts.
Garnishes:
Garnish with fresh berries or a sprig of mint for a pop of color.
Pairings:
Pair with a cup of hot tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad for a balanced meal.
Troubleshooting advice:
- If the gyeranppang is too dense, try reducing the amount of flour or adding more baking powder.
- If the gyeranppang is too dry, try adding more milk or vegetable oil to the batter.
Food safety advice:
Make sure to cook the gyeranppang thoroughly to prevent foodborne illness.
Food history:
Gyeranppang is a popular Korean street food that originated in the 1950s. It is a type of savory egg bread that is often sold by street vendors.
Flavor profiles:
Sweet potato gyeranppang has a sweet and slightly nutty flavor with a soft and fluffy texture.
Serving suggestions:
Serve sweet potato gyeranppang as a breakfast or snack food.
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Region: Korean