Today cook a very interesting dish, a simple baking based breakfast in Korean. I cook egg bread, but few do it in their own way.
For the test I need one egg, driven into a bowl, add a large pinch of salt, a teaspoon of sugar without the top, 100 g of sour cream. All good whip with a mixer.
The 80 grams of flour add 1 teaspoon of dough baking powder and mix.
I send flour with baking powder in a bowl and knead quickly. Add 30 g of melted butter, fragrant spices, I will add the oregano, stir again quickly.
The dough is ready!
In a separate bowl drive in 3 large eggs, I salt, pepper and add fresh parsley. Shaken whisk.
Molds for cake grease with butter and fill the dough in half.
And directly to pour batter egg mixture and send the molds in the oven for 10-15 minutes at 180 degrees.
It took me 12 minutes, that's so cute cupcakes or egg bread I did. Check your dry toothpick and ready to be served!
Ingredients:
- 1 egg
- a pinch of salt
- 1 tsp Sahara
- 100 g of cream
- 80 g flour + 1 tsp baking powder
- 30 g butter
- oregano
- 3-4 eggs
- salt
- parsley