Sausage Ppang (Korean)


Inspired by @maangchi Sausage Ppang recipe and all Thanks to re-create this at home for my family. I didn't add the corn and peas as in her recipe, so simply the sausage, the bread, some mozzarella cheese and ketchup sauce as toppings


Ingredients

3 tablespoons unsalted butter
½ cup milk
2 tablespoons sugar
11g fresh yeast
1 egg
¼ teaspoon salt
1¾ cup flour
5 beef hot dogs, rinsed and pat dried

For toppings
⅓ cup chopped green bell pepper
⅓ cup chopped onion
¼ cup mayonnaise
1 cup mozzarella cheese, cut into small chunks
About ⅓ cup tomato ketchup, in a squeezable bottle

For egg wash
1 egg
1/4 cup water

Directions
Make dough
Melt the butter in a pot, then remove from the heat.
Add the milk and sugar. Stir it well until the sugar is well dissolved. Add the yeast and let it sit for a few minutes until it gets foamy. Then stir in the salt and add an egg. Mix it well with a wooden spoon.
Add the flour and mix with a wooden spoon until it becomes one lump. Knead the dough by hand for a minute in the pot until it’s smooth. Cover and let it sit for about 1 hour until it doubles in size.

Wrap the dough around the sausage and use a scissors to cut it like this:




Bake and serve

Preheat your oven to 350°F.
Bake the sausage-ppang for 20 minutes until the dough turns light golden brown and fluffy. Meanwhile make the egg wash by mixing an egg and ¼ cup water in a small bowl.
Take the pan out of the oven and brush each bread with the egg wash along the outer edges.
Bake another 5 minutes and then cook under the broiler for 1 or 2 minutes to melt the cheese. Be careful it doesn’t burn!
Turn off the oven and serve right away. You can freeze any leftovers for up to 1 month.



Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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