Korean Breakfast Pastry

Pinterent Maret 13, 2024 Comment

A sweet bread, fried for a crispy outside and soft chewy inside that’s stuffed with a savory mashed potato filling for one of the best afternoon snacks.

Bread is one of my weak spots, especially Korean breads that are often soft and sweet with a slightly chewy texture for the right balance. In today’s current situation, it’s hard to go grocery shopping unless pre-planned to avoid long lines. I do not pre-plan for when my sweet and snack cravings will come. And so, I’ve come to making my own. I used a recipe from Ppang Joon Suh on YouTube. He’s a professional baker in Korea and claims this is the exact recipe he uses for his shop!

First, Korean-style croquette bread is different from Japanese potato korokke. Korean croquette is a slightly sweet dough stuffed with a savory filling that is deep-fried. The savory filling is often a mixture with mashed potatoes as a base or can also be similar to what would be filled in mandu, Korean dumplings. Japanese-style korroke, is a savory filling, often with mashed potatoes as a base, shaped into a ball that is covered with panko crumbs and deep-fried! Also very delicious but very different from the Korean-style since there’s no dough or bread. It’s more like a European-style croquette.

Croffle, Croissant Waffle Korean Pastry Stock Vector

This was actually very confusing for me at first when I first searched for croquette recipes because none of the recipes looked like the bread that I knew! I’ve made both types and both are delicious – how could they not be when both are deep fried?

Proofing: There are multiple steps to making this croquette bread but it comes together faster than other Korean breads because it skips one of the dough-proofing steps. Usually bread has 3 steps of proofing 1) the first initial proof as a big ball , waiting for it to double in size 2) Short second proof after equaling dividing up the dough 3) Short proof after final assembly. This recipe skips the first step so you save about an hour!

Dough: The pastry chef also mentions that this dough has less moisture for a better texture. When you first mix the dough, it will seem very dry but if you keep mixing it will come together nicely. Don’t add more liquid unless you really feel the need to do so after a few minutes! I was worried the first 3 minutes but really glad I didn’t do anything to it!

What Will You Find In A South Korean Bakery?

Filling: there’s a lot of it in his recipe. The recipe originally calls for 4 steamed potatoes (for 400 grams; or nearly 1 lb) and a lot of onion. It was too much for us! Reducing the potato made the bread taste more delicious. I thinks this dough will also be delicious with a lot of different types of filling. I hope to experiment with this and hope you do too! I’m thinking stir-fried kimchi, sweet creamed corn, and more.. can’t wait!

Breadcrumb coating: Usually a beaten egg is used but this recipe uses water + baking soda that Chef Joon Suh mentions makes for a better crispy texture when fried. It is very crispy once fried!

A sweet bread, fried for a crispy crunch and soft chewy inside that's stuffed with a savory mashed potato filling for one of the best afternoon snacks.Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness in each bite.

Korean Twisted Donuts (kkwabaegi)

I recently came upon Korean mochi bread when scrolling through Instagram trying to find inspiration on Korean treats to make. One of the goodies I came across were the Korean mochi breads! I have never heard of them until now, but apparently they are a very popular and common pastry in Korean bakeries.

These Korean mochi breads are crispy on the outside and chewy on the inside. They're speckled with black sesame seeds throughout, which gave them a very nice, mellow, nutty flavor. And the cutest part?! They are sometimes called dino eggs because of the slightly flaky texture on the crust, along with the black specks of black sesame. Isn't that just adorable!

We've tested different ways to recreate this Korean mochi snack and the pâte à choux method is by far the easiest, if making the Korean mochi bread from scratch.

Korean Mochi Bread

Like making pâte à choux pastries, it is highly recommended that you dab the tips of each piped dough mount with some cold water. This will flatten the hook that's usually created when piping and prevent the tips from burning while baking.

Although this black sesame Korean mochi bread is called mochi bread, it's not actually made of glutinous rice flour. Rather, it's made of mostly tapioca flour, which produces a similar chewy texture as mochi.

Since the Korean mochi breads are made of mostly tapioca, it is important that you use a good quality tapioca flour. We tried a couple of different brands, and we both decided that we prefer the Dragonfly brand and the Rooster brand. These two brands didn't have that weird tapioca flavor, which taste really prominent since these mochi breads are quite subtle in flavor.

Croffle Croissant Waffle Korean Pastry Royalty Free Vector

We've tested with both all-purpose flour and bread flour, and the result is not noticeably different. So feel free to substitute the 35 grams of all-purpose flour for bread flour if you wish.

This recipe is not dairy free, however, it is absolutely possible to make it dairy free. Simply switch the the unsalted butter for coconut oil or a neutral oil and switch the milk out for a dairy free milk, like coconut milk. But because dairy free milks tend to be a bit thicker than regular whole milk, I recommend diluting your milk alternative with some water.

If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day!

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Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.