Breakfast, Vegetarian

Gluten-Free Korean Egg Bread (Gyeran BBang)

Cooking method:

Ninja Foodi 10-in-1 Multifunction Oven DT200
  • Prep Time: 15 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 12 people

Gluten-Free Korean Egg Bread (Gyeran BBang)

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Milk, Eggs

Ingredients

  • 150ml milk
  • 1 tbsp white vinegar or lemon juice
  • 160g gluten-free self raising flour
  • 120g mochiko sweet rice flour
  • 50g raw cane sugar
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 75g butter (melted)
  • 12 small eggs, weighing 53g or less (for individual breads)

Cooking mode

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Method

  • Step 1

    Whisk together the dry ingredients in a large mixing bowl and set to one side.
    Mix the milk and vinegar together and leave to one side for 10 minutes in order to create buttermilk.

  • Step 2

    Install the wire rack on Level 3. Select BAKE, set temperature to 160°C and set time to 20 minutes. Press START/STOP to begin preheating.

  • Step 3

    Whisk the eggs for the batter, vanilla paste, and melted butter into the milk until fully combined.

  • Step 4

    Pour half of the wet ingredients into the dry ingredients and whisk together until a smooth paste forms, then gradually whisk in the remaining wet ingredients to form a smooth batter.

  • Step 5

    Spoon 60ml (4 tbsp) of batter into a muffin tray lined with cases. Crack a small egg on top. Alternatively you can place 2 tablespoons of batter into a muffin case then crack the egg on top and layer another 2 tablespoons of batter.

  • Step 6

    Once the unit has pre-heated place the muffin tray onto the wire rack on Level 3 shelf and bake for 20 minutes. Once cooking is complete remove the cases from the muffin tray and leave to cool for 5 minutes before serving.

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