Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)

Roughly chop the 80 g roasted peanuts so the pieces stay noticeable when bitten.

Set aside a small spoonful for topping, and avoid grinding them too fine because powdery peanuts disappear into the batter.

Place the 200 g flour, 50 g sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.

Stir thoroughly so the leavening and salt are evenly distributed before any liquid is added.

In another bowl, whisk the 2 eggs until smooth, then mix in 140 ml milk and 25 g melted butter.

Let the butter cool to lukewarm first so it does not cook the eggs.

Pour the wet mixture into the dry ingredients and fold from the bottom with a spatula.

Stop as soon as no dry flour remains, then fold in the chopped peanuts briefly to keep the crumb tender.

Preheat the peanut bread mold well over medium-low heat, then fill each cavity about 80 percent full.

Scatter the reserved peanuts on top before closing the mold so the batter can expand without overflowing.

Keep the heat at medium-low and turn the mold every 2 to 3 minutes.

Remove the breads when both sides are golden with a thin crisp crust, then cool briefly on a rack and serve warm.