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Recipes > Korean Egg Bread

Korean Egg Bread

Prep

1 hr

Bake

15 mins

Total

1 hr 15 mins

Yield

4 pcs

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Ingredients

基本麵糰 (可做 5 個)

  • 1208 蛋糕粉 (RedMan Cake Flour) 120g
  • 1416 細砂糖 (RedMan Fine Sugar) 30g
  • 58415 海鹽 (Deltasal Fine Sea Salt) 2g
  • 62712 泡打粉 (RedMan Baking Powder) 5g
  • 12088 雞蛋 (RedMan Egg) 50g
  • 103602 牛奶 (RedMan UHT Full Cream Milk 3.5%) 110g
  • 68328 融化無鹽奶油 (RedMan Unsalted Lactic Butter) 20g
  • 53733 香草精 (Nielsen-Massey Madagascar Vanilla Extract) 2g

Featured Products

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.25

Instructions

Bake Mode

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作法

  1. 混合雞蛋、砂糖、牛奶、油、麵粉和泡打粉，攪勻。（不用過度攪拌，否則麵包會變硬）
  2. 將混合物平均倒入長方形模具裡。
  3. 在每個模具中放上一個雞蛋。
  4. 灑上芝士粉調味，若沒有芝士粉可用鹽代替。
  5. 放入烤爐以 200 度烘烤 15 分鐘即可。

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CAKE FLOUR 1KG (#1208)

3.45

FINE SUGAR 1KG (#1416)

2.15

MADAGASCAR VANILLA EXTRACT 2OZ (#53733)

16.70

FINE SEA SALT 1KG (#58415)

3.35

BAKING POWDER 100G (#62712)

2.25

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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