[Making Soboro]
Mix butter and peanut butter until creamy.

Mix in the sugar.

Add eggs, starch syrup, salt and baking powder and mix.

Mix together gravitational flour and cornmeal until well blended and place aside.

[Making bread dough]
Mix warm water and sugar.

Mix in the yeast. Ferment yeast for 10-15 minutes.

Combine milk, eggs, flour, flour and salt.

Knead for five minutes.

Add the butter at room temperature when the dough is in one lump. Knead until butter is well blended.

Ferment dough for 45 minutes.

Please sprinkle strong flour on the cutting board. Transfer the dough to the cutting board and press the air out of the dough.

Remove all the air and shape the dough into a round shape. Ferment the dough for another 30 minutes.

After fermentation, roll the dough into a square shape with a rolling pin.

Sprinkle chopped chestnut canned food over dough and press.

Roll the dough like kimbap and pinch the ends.

Spread butter on baking pan. Place dried bread dough in baking pan.

Spread the egg over the dough.

Sprinkle the soboro over the dough and press down.

Ferment for an hour, please.

Bake at 350F (177C) for 30 minutes.
Enjoy your meal!