Korean Mammoth Bread
Quick answer
- Total time
- 85 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Korean mammoth bread sandwiches cream and strawberry jam between two broad baked breads filled separately with red bean and green pea pastes.
Read more
Knead and proof the dough, flatten each half, enclose the pastes, and seal the edges. Bake until golden and cool completely before adding the final filling so the cream does not melt.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix bread flour, dry yeast, sugar, milk, and melted butter, knead until smooth, and ferment for 1 hour.
- 2Step
Divide the fermented dough into two pieces and roll them out into wide, flat ovals.
- 3Step
Spread red bean paste on one dough and pea paste on the other, then wrap and seal the edges tightly.
- 4Step
Brush water on the dough surface, coat evenly with streusel crumbs, and place on a baking sheet.
- 5Heat
Bake in an oven preheated to 180C for 20 minutes until the surface is golden brown, then cool completely.
- 6Control
Spread buttercream and strawberry jam on one baked bread, then cover with the other bread to complete.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crispy streusel topping
- Finish cue
- Bake in an oven preheated to 180C for 20 minutes until the surface is golden brown, then cool completely.
- Storage and reheating
- Bake until golden and cool completely before adding the final filling so the cream does not melt.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
85min, 9 ingredients
Category median
55min, 8 ingredients
Based on 257 recipes
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