in Recipes

Korean muffins

updated

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Ingredients for 1 servings:

  • 4 egg yolks
  • 200 ml milk
  • 140 g cream
  • 65 g sugar
  • 3 g vanilla
  • 150 g flour
  • 100 g butter
  • 6 g sugar
  • 2 g salt
  • 50 ml water

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

For the filling, bring the milk, cream, and sugar to a boil in a saucepan, then allow to cool to lukewarm. Then, mix the egg yolk with the vanilla and add. For the dough, mix the flour, butter, and sugar, along with salt and water, and knead well. Wrap in cling film and let rest in the refrigerator for about 30 minutes. After 30 minutes, divide the dough into 7 portions of 40g each and line the muffin tins. Divide the filling evenly among the 7 lined holes. Bake at 200°C (top/bottom heat) for 30-35 minutes on the middle rack. Note: Our Korean daughter-in-law surprised us with these delicious muffins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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