Korean Mammoth Bread
Quick answer
- Total time
- 85 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Two flat loaves are baked separately, one filled with sweet red bean paste and one with sweet green pea paste, then stacked with whipped cream and strawberry jam between them.
Read more
Cut through, it shows red bean, pea, cream, and jam in layers. The cream goes on only after both loaves have cooled right through; on warm bread it melts and runs off the edges.
Ingredients
Instructions
- 1
Mix bread flour, dry yeast, sugar, milk, and melted butter, knead until smooth, and ferment for 1 hour.
- 2
Divide the fermented dough into two pieces and roll them out into wide, flat ovals.
- 3
Spread red bean paste on one dough and pea paste on the other, then wrap and seal the edges tightly.
- 4
Place both breads seam side down on a baking sheet and press them gently so their thickness and size are similar.
- 5
Bake in an oven preheated to 180C for 20 minutes until the surface is golden brown, then cool completely.
- 6
Whip 100g heavy cream until it holds its shape.
Spread the cream and 100g strawberry jam over one completely cooled bread, then cover with the other bread.
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