Ttongppang - Korean Fish-Shaped Sweet Red Bean Bread

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup sweet red bean paste 1/2 cup sweet red bean paste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 1.5g
• Carbohydrates (total, sugars): 34g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, wheat flour, sugar, salt, and yeast.
2. 2.
   Add the warm milk, warm water, melted butter, and vanilla extract to the dry ingredients. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and divide it into small portions, about 40g each.
6. 6.
   Take one portion of dough and flatten it with your hands. Place a spoonful of sweet red bean paste in the center and fold the dough over to seal it, shaping it into a fish-like form.
7. 7.
   Repeat the process with the remaining dough portions and red bean paste.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Place the shaped dough on a baking sheet lined with parchment paper and let them rest for about 10 minutes.
10. 10.
    Bake the ttongppang in the preheated oven for 15-18 minutes or until golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Red bean paste — Ensure that the red bean paste is smooth and free from any lumps. If using homemade red bean paste, make sure it has a thick consistency to prevent it from leaking out during baking.

Tips & Tricks

• To achieve a more pronounced fish shape, you can use a ttongppang mold or shape the dough by hand.
• If you prefer a sweeter filling, you can add a bit of honey or sugar to the red bean paste.
• Ttongppang is best enjoyed warm, so reheat them in the oven for a few minutes before serving if they have cooled down.

Serving advice

Serve Ttongppang as a delightful snack or dessert. They are perfect for sharing with friends and family. Enjoy them warm for the best taste and texture.

Presentation advice

Arrange the freshly baked Ttongppang on a platter, showcasing their adorable fish shape. Dust them lightly with powdered sugar for an extra touch of elegance.