I reduced the sugar by using persimmon jam made from persimmons and lemon juice.
Calories
239kcal
Carbs
43.76g
Protein
6.41g
Fat
4.25g
Sodium
12.37mg
Ingredients
Main
Others
(Dough Ingredients) Bread Flour 500g, Instant Yeast 5g, Salt 7g, Egg 50g(1pcs), Milk 250g, Grapeseed Oil 50g (Filling Ingredients) Ripe Persimmon 1000g, Lemon Juice 3g
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍(Filling) Peel the ripe persimmon, strain, then simmer with lemon juice in a pot to make jam.
🔍Mix bread flour, salt, and instant yeast first, then knead in egg, grapeseed oil, and lukewarm milk. ★ Be careful, as the yeast may die if the liquid temperature exceeds 60℃.
🔍Let the finished dough proof at room temperature for 1-2 hours, then divide into 3 pieces and let it proof a second time for about 15 minutes.
🔍Divide the dough into 8 pieces of 60g each and roll out thin like pizza dough with a rolling pin.
🔍Spread ripe persimmon jam on the thinly rolled dough and repeat layering with more rolled dough, then top with a layer without jam, and place in a cube bread mold lightly brushed with grapeseed oil.
🔍"180도로 예열한 오븐에 식빵 틀을 넣고 40분정도 굽는다. ★ 윗 면의 색이 많이 나면 종이 호일을 덮고 속까지 익혀요."