Description
A bouncy, spongecake-like bread with a tinge of sweetness and nuttiness. This recipe is inspired by a steamed barley bread sold at Tongin market, 통인시장, in Seoul, Korea.
Ingredients
3 large eggs
1/4 cup (52 g) neutral flavored oil (ex. sunflower seed oil)
1/8 cup (28 g) brown sugar
1/2 teaspoon (1.5 g) salt
1/3 cup (74 g) makeolli, Korean rice wine or 1/3 cup minus 1–2 teaspoons (74 g) beer
2/3 cup (90 g) barley flour or 2/3 cup minus 1 tablespoon (90 g) brown rice flour
1/4 cup (30 g) all purpose flour
2 teaspoons (10 g) baking powder
Black sesame seeds (optional)
Instructions
1. Place the eggs, oil, sugar, and salt into the bowl of a stand mixer. With the whisk attachment, beat on medium until light and fluffy.
2. Add the liquid and mix until incorporated. Add the flours and baking powder and mix on low until just combined. If the batter is not coming together easily with the mixer, detach the bowl from the stand mixer and mix by hand. Loosely cover the batter and let it sit at room temperature for 30 minutes.
3. Set up a steamer with a few inches of water in the bottom. Bring the water to a boil and then turn the heat. Line the steamer basket with parchment paper or silicone steamer liners.
4. After 30 minutes, pour the batter into a 6-inch round cake pan lined with parchment paper or stiff paper muffin molds. Sprinkle black sesame seeds on top if using. Place the mold(s) inside the steamer basket and set the lid on top. Steam on medium or medium high for 15 minutes for the smaller size, 25 minutes for the larger size, or until a tooth pick inserted comes out clean.
5. Remove the steamer basket and place on a wire rack. Serve warm or completly cooled. Keep at room temperature for 2 days or in the fridge for more than a week. To reheat, steam slightly or microwave for about 30 seconds.