Korean Egg Bread (Gyeran Bbang)

Step 1

Preheat oven to 180 degree C (350 degree F) for 20 mins.

Step 2

Brush some melted butter on the individual muffin holes of the tray.

Step 3

Sift the flour, sugar and salt into a large bowl.

Step 4

Mix 1 egg (for batter), milk, butter, vanilla essence in a small bowl and whisk them well.

Step 5

Combine 3 and 4 above in the large bowl and mix them well. (I used a hand mixer.)

Step 6

Scoop out some batter (from step onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed above per your liking.)

Step 7

Put the muffin tray in the oven and bake it for 25 mins.

Step 8

After 25 mins, take the tray out and check whether it's all cooked. (You can test this by sticking in a skewer or toothpick through the bread. If the skewer/toothpick is clean - no batter came out - then it is all cooked.)

Step 9

Cool the tray down for 3-4 mins.

Step 10

Carefully take out the egg bread and enjoy!