Korean Cheese Coin Bread, Sweetened with Monk Fruit
Sweets and drinksBaked GoodsKorea2 to 3 minutes per side in the mold
Korean cheese coin bread is only good while it is hot. The shell is soft and airy and the cheese inside pulls into strands when it is torn open. Left to cool, the cheese firms up and the fun is gone.
A smooth batter is what makes the shell rise evenly. Fill the mold about two thirds with batter, set the mozzarella in the middle, then top it up with the rest. The mold has to be heated and thoroughly buttered before any batter goes in.
This batch weighs about 794g, at roughly 240 calories per 100g.
Method
Sift 200g all purpose flour into a bowl to remove lumps and lighten it.
Crack 1 egg into 100g unsweetened oat milk, mix, then add 100ml water little by little and beat until the mixture is even in color.
Add 15g cooking oil and beat until fine bubbles rise to the surface.
In another bowl, combine 5g baking powder, 5g dry yeast and 13.5g kOBE Monk Fruit Blend, then pour in the egg and milk mixture and beat until smooth, adding a little vanilla for aroma.
Set the coin bread mold on the stove, brush it with butter and heat it through.
Fill each mold about two thirds with batter, place 300g mozzarella cheese divided evenly in the middle, then top it up with the rest of the batter.
Close the mold and cook for 2 to 3 minutes per side, then lift the bread out.
Tips
Eat them straight from the pan while the cheese still pulls.
Heat the mold well and butter it thoroughly so the bread does not stick.
Center the cheese evenly before the rest of the batter goes on, since cheese set off center leaves half the bread without a pull.
Baking powder does the rising here, so pour the batter into the mold right after mixing with no long rest.
Cook 2 to 3 minutes per side, since longer dries the crust and pushes the cheese out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.