Making Soboro Bread / Soboro Bread Recipe
It's a recipe that's made easy to do at home The taste is not that different from the bread sold outside The sweet and savory toppings of Soboro and the sweet taste of bread are mixed It's a recipe that you can measure at home
6 serving
Within 120 minutes
쿠루찡
Ingredients
  • Strong flour
    250g
  • Water
    117g
  • Instant Dryist
    5g
  • Salt
    5g
  • Butter
    45g
  • powdered milk
    5g
  • Eggs
    37g
  • Sugar
    40g
  • Gravity powder
    150g
  • Sugar
    90g
  • Butter
    75g
  • peanut butter
    22g
  • Eggs
    15g
  • Starch syrup
    15g
  • powdered milk
    4g
  • Baking powder
    3g
  • Salt
    1g
Cooking Steps
STEP 1/17
*If you don't have powdered milk, you can pass it
*Must have a stand mixer
Mix all the bread ingredients with soboro except oil and fat
When the dough is finished, add butter and mix thoroughly
STEP 2/17
Mix until the dough is glossy and smooth
STEP 3/17
If you gently push with your hands, you're done mixing when a thin film is formed
STEP 4/17
Make it smooth and cover it with plastic for the first time
Ferment until more than three times swollen
(If you have a fermentation room, do it in the fermentation room, and if you don't, turn on the floor in summer or winter, and ferment it in a blanket or warm place.)
STEP 5/17
Prepare toppings while fermenting
Please measure the ingredients
STEP 6/17
Beat in butter and peanut butter
STEP 7/17
Add sugar + salt + starch syrup and mix
STEP 8/17
When sugar is mixed to a certain extent, add eggs and mix
STEP 9/17
Mix it until it has a brighter color
STEP 10/17
Sift the powder (thin flour + baking powder + powdered milk)
Like cutting it with a spatula, mix it about 60%
Don't mix it too much
STEP 11/17
If it's 60% mixed, rub it lightly with your hands to make it look dry
STEP 12/17
After the first fermentation, divide the dough into 48g pieces and let it rest for 10 minutes
STEP 13/17
When the tissue is finished, put the toppings on top like a picture and roll the dough again
STEP 14/17
Put some water on top of the toppings and press it down with your hands
STEP 15/17
After panning, let's do the second fermentation for about 20 minutes
(Soboro should have less secondary fermentation than regular bread.) If you think it's slightly swollen, cook it.)
STEP 16/17
Soboro needs to be fermented a little less than normal bread If you think it's swollen, cook it
Oven at 180 degrees for 12-15 minutes
STEP 17/17
Completion
If you put too much toppings on it, the bread might turn off, so just put it in moderation The second fermentation is about 80% of the average bread
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