Kim Takgu Bread - The Gombo Bread of Memories
It's a crispy sweet soboro bread that children also like.
6 serving
Within 999 minutes
콜라
Ingredients
  • Strong flour
    270g
  • Salt
    1t
  • Sugar
    40g
  • Dry East
    7g
  • Eggs
    1ea
  • Milk
    100ml
  • Butter
    30g
  • Soft flour
    80g
  • Baking powder
    1/3t
  • Butter
    30g
  • Sugar
    30g
  • egg
    1/2ea
Cooking Steps
STEP 1/15
Mix milk and eggs. (You can mix the butter with milk or add it when the dough is roughly clumped.)
STEP 2/15
Put milk + eggs in a baking machine container, sift the strong flour once, put the salt in the flour, add yeast and sugar, and return to the dough course.
STEP 3/15
While kneading, make it into a sobor. Mix sugar, egg yolk, and butter in a bowl. (You can cast it by hand.)
STEP 4/15
Sieve the soft flour and BP and pour it with both hands. Don't go to bed too tight. Mix it gently.
STEP 5/15
Don't lump it together. Make it soft like this and put it in the refrigerator.
STEP 6/15
The dough and the first fermentation are done. (I double the dough and it's that big.)
STEP 7/15
7 Take out the dough, push it with a rolling pin, and let it rest for 10-15 minutes with a wet cotton cloth. The dough will continue to swell during the break.
STEP 8/15
Push the dough back to the rolling pin to drain the air.
STEP 9/15
Please divide it into appropriate sizes If you follow the recipe, if you divide it into 8 pieces, you will get a smaller size than the commercial Gombo bread. If you want to make it big, you can divide it into 5-6 equal parts.
STEP 10/15
Just like the picture, roll it in a circle. Make sure to pinch the joints so that they don't burst.
STEP 11/15
Press the seam of the dough against the soboro with your palm.
STEP 12/15
Place pan evenly spaced.
STEP 13/15
If it's a mini oven, it's okay to wrap the dough tightly in a pack and leave it in the refrigerator for about 12 hours as shown in the picture.
STEP 14/15
Boil the water, pour it into the pan, put it in the oven, and run the oven for a while. When the oven door gets warm, turn off the oven, add the gombo bread dough, and ferment it for a second time. Allow 30-40 minutes to double (don't be time-bound with fermentation and see how swollen the dough is)
STEP 15/15
When the dough doubles, take out the pan with water, drain it, put the pan back in, and bake it for 10-15 minutes at 180 degrees. (Do not take out the dough pan to preheat it, but leave it as it is and set the time immediately to bake.)
For fermentation, don't just count the time and see if the dough has doubled. In the heat wave, the fermentation is completed in about 20 minutes. If you keep the time, it becomes over-fermented and smells sour. In winter, even if it is over 40 minutes, the fermentation sometimes does not finish.
Cooking review
5.00
score
  • 154*****
    score
    I make it deliciously and eat it well Thank you so much for sharing this great recipe
    2018-07-08 18:30
  • bd9***************************
    score
    I copied it... It's really good~~ Thank you!!!
    2017-06-06 20:12
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