I reduced the sugar by making pear syrup using only pears and starch without adding sugar.
Calories
303kcal
Carbs
50.96g
Protein
10.49g
Fat
6.43g
Sodium
4.98mg
Ingredients
Main
Others
(Dough Ingredients) Bread Flour 500g, Instant Yeast 5g, Salt 7g, Egg 50g(1pcs), Milk 250g, Grapeseed Oil 50g (Filling Ingredients) Korean Pear 1pcs, Starch Water 24g (토핑재료) Korean Pear 1pcs
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 Korean pear, blend, and strain to make pear juice. Simmer the pear juice with starch over medium heat for 20 minutes to make pear syrup.
🔍(Topping) Cut 1 Korean pear into small pieces and dry it to make 10g of pear crunch.
🔍Mix bread flour, salt, and instant yeast well, then knead in egg, lukewarm milk, and grapeseed oil little by little.
🔍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.
🔍2차 발효를 마친 반죽 세덩어리를 포도씨유가 발린 식빵틀에 나란히 담아서 180도로 예열한 오븐에 30분 정도 굽는다. ★꼬지로 찔렀을 때 반죽이 묻어나지 않으면 다 익은 거예요."
🔍Spread pear syrup on the grilled white bread and top with the dried pear crunch.