Bungeoppang
Ingredients
- 150 gWheat flour (sifted)
- 180 mlWhole milk
- 1 pcEgg (beaten)
- 30 gWhite sugar
- 1 tspBaking powder
- 1 pinchGray sea salt
- 1 tbspSunflower oil (for the mold)
- 150 gSweet red bean paste (Anko)
Method
A thin, crispy crust that snaps to reveal a steaming, melting red bean center. The coloring should be a uniform golden brown across the entire fish silhouette.
- 1
In a mixing bowl, sift 150g of farine-de-ble with 1 cac of levure-chimique and 1 pincee of sel-marin-gris. Add 30g of sucre-blanc. Pour in 180ml of lait-entier and crack 1 oeuf. Whisk vigorously until smooth and lump-free. The batter should coat the whisk fluidly.
- 2
Preheat the bungeoppang mold over medium heat. Using a brush, lightly grease each cavity with huile-de-tournesol. The mold is ready when a drop of batter sizzles instantly upon contact with the cast iron.
- 3
Pour the batter to fill half of the cavities. Place a generous spoonful of red bean paste in the center. Cover with the remaining batter until the filling is hidden. Close the mold immediately.
- 4
Cook for 2 to 3 minutes on each side, flipping the mold regularly. Watch the cooking: the edges should be dry and the fish body should have a golden, rigid crust. Remove when the cake detaches easily from the mold.
Frequently asked questions
How do you get this dish right?
- Don't fill the cavities to the brim; the baking powder will cause the batter to rise and it might overflow when closed.
- If the cake sticks, either the mold isn't hot enough or you flipped it too early.
How long does this dish keep?
Best eaten straight from the mold. To reheat, avoid the microwave as it softens the crust; use a quick stint in a 180°C oven or a toaster instead.
