gyeranppang – korean egg bread 韩式鸡蛋面包

rise & shine to eggggggssss
早安“蛋”好呀。。。
꒰•́ॢ৺•̀ॢ๑͒꒱

Recipe adapted from Messy Witchen

Ingredients (makes 6)
* please click here for metrics converter

3/4 cup all purpose flour
2 large eggs (for batter)
1/2 cup melted salted butter
1/3 cup sugar * i used 1 tbsp
1/4 cup milk
3/4 teaspoon baking powder
1/4 teaspoon vanilla essence
some melted butter for coating the pan

Filling
6 eggs
some ham or bacon
some Chinese parsley (can be substituted with coriander or spring onions)
pinches of salt
pinches of black pepper

食材 （可做6个）
＊烘焙时量杯和重量换算请参考此链接

面粉 3/4杯
鸡蛋 2大颗 （面糊用）
融化带盐黄油 1/2杯
糖 1/3杯 ＊我用了1大匙
牛奶 1/4杯
泡打粉 3/4小匙
香草精 1/4小匙
融化黄油 （涂抹烤盘用）

馅料
鸡蛋 6颗
火腿片或培根 适量
香菜碎（或青葱）
盐 一小撮
黑胡椒 一小撮

Directions/方法

– Place 2 eggs and sugar in a mixing bowl. Beat until sugar dissolve
2颗鸡蛋和糖放入容器中打发至白糖融化

– Add all purpose flour, baking powder, vanilla essence, melted salted butter and milk into the bowl. Mix well. Make sure there is no lump
加入面粉、泡打粉、香草精、融化带盐黄油和牛奶。拌匀至无颗粒

– Coat the gyeranppang pan with melted butter. If you don’t have gyeranppang pan you can use muffin or cupcake pan
烤盘涂抹黄油。如没有这特制模子，可用马芬或杯子蛋糕烤馍

– Pour batter into the 6 pans evenly. It should be about 1/4 full
面糊均匀倒入6个烤馍。面糊应该约烤馍四分之一满

– Crack an egg into each pan and top with ham or bacon, parsley, pinch of salt and black pepper
在各面糊上打入鸡蛋，加上火腿或培根碎、香菜、盐和黑胡椒

– Bake the gyeranppang at 200^oC for 15 minutes
送入预热至200摄氏度烤箱烤15分钟

– Switch off the oven and leave the gyeranppang in the oven for 5 minutes more to finish cooking. Serve warm
关炉，以烤箱预热继续焖鸡蛋面包约5分钟。出炉后即可享用

Pollution index:  scorching hot vegas