Progress![]() This bread is from Maangchi. She is a You Tuber and blogger that teachers her audience how to make different Korean foods and goodies. This is her recipe for 'Roll-ppang' or 'Dinner rolls.' Now she describes how she made these for her children, but you can eat these whenever you want with whatever you want. Let's get started, shall we? Ingredients
2) Mix in 1/2 Cup Milk, 1/4 Teaspoons of Salt, and 2 Tablespoons of Sugar. Make sure they are well combined. 3) Add 1 egg and 2 Teaspoons of yeast then mix. Let sit for 1 minute. 4) Add 1 1/2 Cups of Flour and mix well. The dough will be very stick. This is what you want. 5) Let the dough rise for 1 Hour and cover the pot. If you are in a colder environment, at least allow the dough to double in size. 6) Kneed the dough for a Couple Minutes to let all the gasses out. Cover and let it sit for another 30 Minutes. 7) Kneed and deflate until you can make a smooth ball. 8) Put 1/4 Cup Flour on a clean and dry working surface. Move the dough ball to this floured surface and divide into 6 parts. 9) Dust your hands and roll out a dough piece to make a cylinder that is 8 Inches long. Coil the cylinder to bring one side up from the bottom through itself like a little knot. In her video, she put her dough into a 7X8 inch pan. I put mine in a 9X5 inch pan. In the end, put your dough in a non-stick pan. You don't want the pan to be too wide as it will make little bread cakes instead of rolls. 10) Repeat this process with the other 5 Pieces of dough and try to evenly place them all 11) Let the dough rise for 1 hour 12) Preheat your oven to 350F. Brush the egg white on top of the dough and bake for 15-17 Minutes until the top turns a golden-brown color. 13) Brush with egg white again and bake for another Minute. 14) Remove your rolls from the oven and enjoy. ReflectionI liked this recipe, but when I made it, I think it could have been better as it was dry. The reason why I brought up the differences of non-stick pan is because when I let the dough rise in my pan, they ended up becoming little cakes instead of rolls. Well, you can kind of see where the tips were supposed to be as they re lightly browned. They were also kind of bland. What I actually did was freeze them so I could microwave and eat it on a later date. Overall, I think I should have added a tad bit more water as they also were kind of dry and compacted. I also made the mistake when trying to prepare ahead of time, I mixed dry and wet ingredients which clumped together.
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April 2017
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