" Bungeoppang"/鲷鱼饼/붕어빵 Bakery
In Korea, Bungeoppang is a very popular snack in winter. In winter, the weather is cold. pedestrians like to buy the Bungeoppang from the street vendors . The Bunggeoppang will be put in a paper bag after baked, when holding the paper bag, pedestrians will feel very warm ....（The street vendors will bake it on the spot)
In Korean, bung'eo (붕어) means Carassius, a kind of fish, and ppang (빵) means bread.
Bungeoppang (lit. “crucian carp cake/bread”) is the Korean name of Taiyaki, which was first baked by a sweet shop Naniwaya in Azabu, Tokyo, Japan, in 1909.
Bungeoppangs are made using an appliance similar to a waffle iron. The batter is poured into a fish-shaped mold, red bean paste is added, then more batter to encase the red bean paste. The mold is then closed, and roasted.
Bungeoppang is sold as a snack by open-air food vendors throughout Korea during winter.
There are also bungeoppang-shaped waffles filled with ice cream and pat (sweetened and boiled red beans or azuki beans).
( source : wikipedia)
flour 100 g
sugar 50 g
salt 1/4 tsp
milk 150 ml
baking powder 3 g
vegetable oil ( for brushing the pan )
Filling : Red bean paste ( I put 30 g each )
1. Mix all the ingredients in a big bowl. Use hand whisk to stir it well.
2. Preheat " bungeoppang" pan over medium how heat and brush both sides of the pan with oil. ( Please repeat this process when you put the batter on the pan).
3. Add batter till about 70-80% full, add 30 g of red bean paste at the centre. Cover the red bean paste with the batter again.
4. Cover the pan and flip the pan for a few times. Bake over medium low heat till both sides become golden brown colour. While you are baking it, you can open the pan to check the colour of the batter. You may trim the side of the Bungeoppang after baked.
5. Serve hot.