Gyeran Bbang (Korean Egg Bread) 8 Steps
Preheat oven to 200°C.
Put flour, sugar, salt and baking powder into a large bowl and mix well. Mix well to make sure the baking powder doesn't clump, resulting in a bitter and salty cake.
Add fresh milk, eggs and butter at room temperature into the dry flour mixture above. Then mix well, you can mix by hand or use a machine but I think just using the hand mixer is enough because this dough has a fairly light texture.
Grease a loaf pan with butter. I use two loaf pans, 20 centimeters long and 7-8 centimeters high. If you use a specialized mould for Korean egg tarts, the quantity depends on how you put the dough into the mould.
Put a moderate layer of dough into the mould. Next is cheddar cheese, covered with a layer of pork floss, then coated with flour.
Put 3 eggs in each mould, and cover with 2 slices of bacon.
Use a fork to make the egg yolk disperse a bit (depending on preference).
Bake at 200°C for 10 minutes. Since I like egg tarts, I bake for 10 minutes, and if you like eggs fully cooked, leave for another 3-5 minutes.