Bungeoppang 붕어빵
(recipe adapted from Ochikeron)
Ingredients:150g plain flour2/3 Tbsp baking powder40g sugar180g milk
1 beaten egg
pumpkin fillings
Method:
1. Sieve plain flour & baking powder together in a large mixing bowl.
2. Add in sugar & mix well with a balloon whisk.
3. Add in egg & milk. Whisk till well mixed.
4. Pour the batter into a jug for easy pouring.
5. Heat up the bunggeoppang pan & turn to low heat.
6. Open the pan & grease the bunggeoppang pan with a light coating of vegetable oil.5. Pour the batter into one side of the fish mold until 1/3 full. Add some fillings to the center & then gently fill up the rest of the fish mold to totally cover the fillings.
6. Close the mold & cook over low heat for a total of 6mins (turn the pan over every min).
Chocolate Bungeoppang (chocolate chips fillings) served with a scoop of creme brulee ice cream
