Soboro – Ppang (korean Streusel Bread)

Bread Ingredients

• – 200 gr high pro flour
• – 50 grams of medium pro flour
• – 25 grams of powdered milk
• – 7 grams of instant yeast
• – 40 grams of sugar
• – 1 egg yolk
• – 125 ml of liquid milk
• – 45 gr butter
• – 1/2 tsp salt
• - enough water in a bowl

Peanut Streusel Topping Ingredients

• – 45 gr butter
• – 15 gr peanut butter (skippy)
• – 4 tbsp sugar
• – a pinch of salt
• – a pinch of Baking Powder (sy 1/4 tsp)
• – 1/2 cup flour (I use low pro)

How to Make Topping

• – In a bowl, put all the ingredients together, then mix well by hand like making pie crust dough (the streusel dough will be fine).
• – Set aside

How to make soboro ppang bread

• - Mix all dry ingredients, mix well. Add eggs and milk gradually. Knead until half smooth. Add butter & salt until elastic (dough when stretched thin does not tear). Round the dough, put it in the basin and cover with plastic wrap. Leave it for 30 minutes
• – Deflate the dough, weigh @ 50 gr, round it again. Take the dough, dip the surface into a bowl filled with water and then dip into the streusel mixture while slightly pressing so that it sticks. The bottom of the bread dough is also given a little streusel dough, okay?
• - Let the bread dough rise again for 45 minutes
• – oven for 20 minutes with a temperature of 180'c (adjust to each oven "yes) . Serve with cold milk, delicious

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