Gonggal-ppang (Crunchy balloon bread)2017-03-06
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
I wanted to try making a Korean dessert and stumbled into this guy! Never had it before, it sort of reminds me of a Filipino dessert but yea, overall it was pretty straightforward to make and a good taste.
- 2/3 cup water
- 2 teaspoon sugar
- 2 teaspoon dry yeast
- 1/4 teaspoon of salt
- 1/4 cup vegetable oil
- 2 cup of all purpose flour
- 2 teaspoon black sesame seeds (optional)
- 1/3 cup brown sugar
- 2 teaspoon sesame seeds
- 2 teaspoon cinnamon powder
Start the dough by combining water, sugar, dry yeast, salt, and vegetable oil in a bowl. Mix well.
Add the flour and mix it well. Once it starts to combine, use your hands to knead the dough until smooth, a couple of minutes. Cover in plastic wrap and let it rise for at least an hour.
Once risen, punch the dough and knead for a minute or so to smooth everything out. Split dough into 8 or 16, more more if you prefer them in smaller bites. Cover them in plastic wrap so they do not dry out.
Roll out each dough into a disk, depending on how small you are going for it could be 1.5 inch to 4 inches in size. You would want to roll them into disk so you can put enough filling inside.
Lift up the right and left edges of the disc, bring them together, and pinch and seal them together. Then bring the top and bottom edges together too, to make a kind of dumpling.
Gently flatten and roll the disc out with your rolling pin, little by little, so as not to break it. Sprinkle some flour as needed so the dough, cutting board, and rolling pin don’t stick together. Roll until some of the inside filling start becoming more visible.
Set the oven temperature to 350° F and bake it for 13-15 minutes. Set your oven to broil for a minute if the tops look too pale.