WOW~~What a wonderful baking day it was… I had so much FUN… and fun!!! These 곰보빵 tasted just like the store bought (from Korean bakeries) or even better (maybe….: ) ). The best part of baking these breads was…. felt good using only the best ingredients. The high cholesterol runs in the family, trans fat isn’t allowed in my kitchen. I found out most of the bakeries do use hydrogenated oil, and they are worse than the saturated fat from butter. (Okay, guess that is enough…):)
I have always wanted to bake these Korean G0m-bo breads but When I searched the books and online, the most recipes were written in grams and it was too much headache to covert them into cups/tea/tablespoon, so I never attempted to do it. Thanks to Christy who has the scale and did all the conversion. She picked the best recipe from her Korean baking book and blogged it. Check out hers http://christylee.org/streusel-bread-소보로곰보빵/
Make sure you have plenty of time…..especially, if it’s your first time baking these breads… It took me more than six hours. Perhaps because of the cool weather…. it didn’t rise fast enough. If you have bread machine or an electric mixer, it will definitely speed up the process. Next time, I will use these tools, but today I did it mostly by hands and a whisker. If you are planning to do without any tools, cut the recipe in half, so it will easier for you to handle.
I have changed here and there a little bit but not much… This recipe really works and I feel so good to share with others. Cheers to baking! ~~~
The Dough Recipe
1 package or 2 1/4 teaspoons active yeast
2 /3 cup warm water
2/3 cup lukewarm milk
3 1/2 cups bread flour
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons salt
1/3 cup unsalted butter, at room temperature
First, prepare three liquid ingredients. In a small bowl combine the yeast and 2/3 cup of the water and leave to dissolve. Set a side.
In a large bowl, sift flour, sugar and salt together.
Make a well in the center and add the egg and milk.
With a wooden spoon or by hand, stir from the center a few times and add the yeast mixture.
Form a rough dough.
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 7 to 10 minutes. If dough is too sticky add flour or dough is too stiff, sprinkle a few drops of water.
Smooth and elastic~
Then add a room temperature butter; fold over the dough and knead another 7 to 10 minutes(A bit messy .. if you have a electric mixer, use a dough hook to do the job)
Now the dough is ready to rise..,
Put into a clean bowl, cover and leave to rise in a warm place until the bread size is doubled. (it will take anywhere between 45 -90 minutes, depending on the weather and location) Today it took me about 90 minutes.
Meanwhile…. I prepared the Streusel Topping~~
Here’s ingredient lists… This streusel making is very different than what I’m used to…. but I really love this! Yum, so good~~~I love nutty peanut butter so I added a bit more and reduced butter from the original recipe. Also I used Agave instead of corn syrup.
2 1/3 cups all-purpose flour
2 1/2tablespoons powder milk
2 1/2 teaspoons baking powder
1 1/4 teaspoons sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1 1/2 cups sugar
1 large egg, at room temperature
2 tablespoons Blue Agave syrup or corn syrup, honey
For Egg wash~ 1 egg & 1 tablespoon water
Sift the flour, milk powder, baking powder and salt into a bowl. Set aside.
In a mixing bowl, cream the peanut butter and butter.
Then gradually beat in sugar and Agave beat until light and fluffy.
Beat in the egg.
Mix/beat well until light and creamy.
Gently fold in the flour mixture.
If the topping is a bit sticky, add some flour to adjust.
I added 1-2 tablespoons of flour… looked and tasted great!
Remove from the mixing bowl, place them in a clean bowl, cover and put in the refrigerator until ready to use. I used only the half of the topping today so I freezed the rest for next time.
After a little more than 90 minutes~ the dough was doubled volume.
Punch down the dough and transfer to a lightly floured surface.
Knead briefly, and divide into 16 equal pieces. ( divide into any size you prefer….)
Then roll the pieces into balls and place 8 balls in each sheet. Cover and leave in a warm place until dough, about 30 – 60 minutes.
Took a little over 60 minutes.
First, dip each ball in egg wash then and press down on the topping gently.
Rise again for another 20 – 30 minutes.( Yes! it’s third time )
This is a good time to preheat the oven to 375 degrees.
Bake them at 375 for 15 to 20 minutes. (Eyes on the breads… ovens varies….My first batch was baked in mom’s oven at 375 for 20 minutes and came out beautifully but when I baked the second batch in my oven for 15 minutes, it came out too brown.)
Yeah~~~I clapped my hands when these bread came out from the mom’s oven and everyone did it too. Hahhaah
They looked almost or just as good as the ones from bakery.
Yes~ the taste is the most important thing~ Well~~ Joshua, Ryan and Shannon will tell you.
Everyone said that these breads were so delicious! and I believe them. I felt so bad that there weren’t enough for Audry, Kaitlyn, Zachary and Sheena…
I also thought about Susan, Joy and Loice too….
Hopefully, I will bake this bread for them soon. What a joyful baking day it has been…. I’m feeling so happy and content…