Custard cream bungeoppang
The snack that comes to mind when the weather is chilly is bungeo-ppang. Bungeo-ppang with red bean paste is delicious, but bungeo-ppang with custard cream is also very delicious. Bungeoppang that you just grill and blow when it's hot! I added custard cream to make it unique. Custard cream bungeo-ppang! Let's make it
4 serving
Within 90 minutes
초록바람N
Ingredients
  • Soft flour
    150g
  • Butter
    50g
  • egg
    1ea
  • Salt
    1little
  • Sugar
    50g
  • Baking powder
    4g
  • Milk
    120g
  • Vanilla Extrack
    1ts
  • Soft flour
    15g
  • Milk
    200g
  • Eggs
    2ea
  • Sugar
    40g
  • Vanilla Extrack
    8g
  • Butter
    15g
Cooking Steps
STEP 1/13
First, make the batter for the fish-shaped bun. Microwave butter twice for 20 seconds and completely melt.
STEP 2/13
Beat the eggs in a bowl and mix well with salt. Add sugar and mix well.
STEP 3/13
Add milk and vanilla extract and mix well, then sift baking powder and flour and mix roughly.
STEP 4/13
Add melted butter and whisk well, making smooth dough. Leave it in the refrigerator for about an hour.
STEP 5/13
While the fish-shaped bun dough is ripening, make custard cream. First, dissolve two yolks in a bowl, add sugar and mix well.
STEP 6/13
Add flour and mix well,
STEP 7/13
Heat the milk until the area around the saucepan is fluffy and mix well with a whisk, adding little by little to the yolk mixture. If the milk is too hot, the yolk will be cooked, so heat it not too hot.
STEP 8/13
Sift the yolk milk mixture through a sieve,
STEP 9/13
Place in saucepan and thicken over low heat, stirring. When there's a certain concentration, turn off the heat,
STEP 10/13
Add room temperature butter and vanilla extract and mix well.
STEP 11/13
Cool the still hot custard cream quickly with cold water and store it in the refrigerator with the wrap close together.
STEP 12/13
Prepare aged fish-shaped bun dough and cold custard cream in a piping bag.
STEP 13/13
Oil a heated fish-shaped bun pan, 1/2 fill with batter, and add custard cream. Then cover the top with the fish-shaped bun dough and bake it on low heat until it's golden brown!
Cooking review
4.80
score
  • 501*****
    score
    The choux is very delicious, but I think the dough needs to be more watery. It's kind of dry and actually tastes like waffles.
    2024-01-21 15:51
  • 370*****
    score
    Thanks to the recipe, I like custard cream, but I made it well and ate it
    2020-05-09 23:27
  • 191*****
    score
    It's delicious even though I'm not good at cooking!
    2020-01-05 22:25
  • 505*****
    score
    The custard cream and bungeo-ppang batter are good!
    2019-12-26 14:40
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