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Wednesday, July 22, 2015

Korean Mocha Bread Recipe (Also Known as Rotiboy)





Without a doubt, Korean pastries are one of my favorite things to eat. Whenever I go to a Korean bakery, I find myself making rounds through the aisles while taking multiple free samples of too many different types of bread. I love to bake, but making these Korean pastries proves to be a bit difficult, because recipes aren't readily available on American cooking websites like Food Network or AllRecipes. This morning, I stumbled across a website called bakingschool.co.kr and decided to try my hand at Korean mocha bread, also known as rotiboy.

Since the recipe I used was in metric and I don't have a scale, I had to look up conversions for all of the different ingredients- for example, 100 grams of sugar is not the same, volume-wise, as 100 grams of bread flour. 

Below is a paraphrased version of an authentic Korean recipe, including the unit conversions I used. Another change is that I filled the pastries with vanilla pastry cream instead of butter, since I ran out of butter. Note that I say PARAPHRASED because my Korean sucks and I followed the pictures really meticulously since I can't understand everything in Korean. My adaptation of the recipe describes what I did to get a successful result, and isn't an exact replication of the Korean version.

Source: http://www.bakingschool.co.kr/recipe/recipe/recipe_view/recipe_no/424/page/3

Ingredients:

For the bread/dough
  • Bread flour (250g = about 2.1 cups)
  • Salt (3g = about 0.5 tsp)
  • Granulated sugar (20g = about 1.6 tablespoons)
  • Active dry yeast (4g = about 1.4 teaspoons)
  • 1 egg
  • Milk (80-90g = about 1/3 cup)
  • Butter (25g = about 1 3/4 tablespoons)
For the cookie/crust topping
  • Butter (100g = about 7 tablespoons)
  • Powdered sugar (80g = about 2/3 cup)
  • 1 egg
  • Flour (100g = about 0.83 cup)
  • 1 tablespoon milk
  • 2 tablespoons coffee sauce + coffee powder to taste
For the filling (separate source: http://www.the350degreeoven.com/2012/02/japanese-hawaiian/japanese-cream-pan-japanese-custard-filled-sweet-bread-buns/)
  • 0.875 cup flour
  • 2 tablespoons butter
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
To make the bread:
1. Measure out flour into a kitchen-aid mixer bowl and make a small well. Measure out sugar, salt, and yeast, and mix together with flour.
2. Whisk one egg separately. Add milk and the whisked egg to the flour mixture and mix with the kitchen-aid mixer fitted with the hook attachment at setting 4 for about 2-3 minutes. 
3. Add room temperature butter to the flour mixture and mix with the hook at setting 4 for about 10-15 minutes. Dough should form a ball, and it should be firm and elastic- it should not rip too easily when pulled.
4. Grease a medium bowl with butter or oil and place the dough ball into the bowl. Grease the top of the dough ball  to prevent a crust from forming, and seal the bowl with plastic wrap. 
5. Place the bowl in a warm place (I heated the oven to 150 degrees Farenheit with the oven door open and kept the bowl there) for about an hour, until the dough doubles in size.
6. When dough is doubled, remove from oven or warm place. Lay out a mat and lightly flour the surface. 
7. Punch a hole into the dough with your finger to release the gas, and place the dough onto the mat. Wait a few minutes, flatten the dough slightly, and cut into equal parts (about 8).
8. Add about a teaspoon of butter to each equal part and work the dough with the butter. Form a ball and do this with each equal part.
9. Place each ball onto a cooking pan and spray the tops lightly with cooking spray and cover with plastic wrap, and place back into the warm place for dough to rise again (about 15-20 minutes)
10. After the dough rises, take a ball of dough and flatten. Spoon a small amount of vanilla pastry cream filling into the dough and pinch the sides of the dough up to enclose the filling with the dough. Don't put too much filling into the dough, as it will be difficult to close. Also, don't over pinch the dough- the filling with move gradually to the top of the dough and will not be evenly distributed in the middle. 
11. Fill each dough ball with pastry cream, and place onto a baking sheet lined with a silicone mat. Pipe the cookie crust mixture onto each ball by creating a spiral on top of each ball until halfway covered.
12. Bake at 375 degrees Farenheit for 15 minutes, or until the topping becomes nearly crunchy (not overly crunchy- it will become crunchier as it cools)

To make the cookie/crust topping:
1. Whisk room temperature butter and powdered sugar together until fluffly. Add coffee sauce or powder to the mixture and whisk. Add more to taste.
2. Whisk an egg separately and add to the butter mixture. Whisk very well, until egg is combined and the mixture is almost smooth- the mixture will look scrambled/eggy for a while, but this isn't a problem. Just keep whisking.
3. Add flour to the mixture and whisk. The mixture should now become completely smooth.
4. Scoop mixture into a pastry filling bag.

To make the vanilla pastry cream filling:
1. Scald milk and butter together by placing in a microwave for 2-3 minutes.
2. Beat egg yolks and whisk in flour, sugar, cornstarch, salt, and sugar.
3. Add 1/3 of the warm milk mixture to the egg yolk mixture and whisk well until combined. Add another third and whisk until combined, and then add the final third and whisk well.  
4. Transfer mixture to saucepan by straining through a sieve to remove any lumps of egg.
5. On medium heat, constantly whisk the mixture in the saucepan. The mixture will begin to thicken.
6. Keep whisking well and add small amounts of flour to help thicken, if needed.
7. Transfer the filling into a container and then place in a refrigerator- the filling will thicken further. 

This was probably the most successful Korean pastry recipe I have tried. The bread was fluffy and light, which is characteristic of Asian pastries. The topping was a great crunchy contrast, and the vanilla filling added just a bit more sweetness. I hope you try it- also, look back at the link for the Korean recipe if you need pictures to help you!


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