Empty-Inside Sweet & Crispy ‘Gonggalppang’ (Hollow Bread)
Empty-Inside Sweet & Crispy ‘Gonggalppang’ (Hollow Bread)
:: Home Baking Recipe :: Crispy and Sweet Gonggalppang – Making Hollow Korean Sweet Pancake Bread (Air Fryer/Oven Friendly)
I made ‘Gonggalppang’, which is hollow inside but delicious. It was even more delightful paired with the sweet cinnamon sugar filling. This recipe offers a guide to achieving that signature hollow texture with a delightful sweet filling, perfect for a treat or a light meal.
Gonggalppang Dough Ingredients- 150g High-gluten flour (Bread flour)
- 2g Salt
- 8g Sugar
- 2g Active dry yeast
- 80g Warm water
- 2 Tbsp Cooking oil
Cooking Instructions
Step 1
Let’s start by making the dough for the ‘Gonggalppang’. First, sift 150g of high-gluten flour (bread flour) to ensure a smooth texture.
Step 2
Using a spoon, create three small wells (indentations) in the sifted flour.
Step 3
In each of these wells, add your ingredients: 2g of salt in the first, 8g of sugar in the second, and 2g of active dry yeast in the third. This placement helps prevent the yeast from being deactivated by direct contact with salt or sugar.
Step 4
Now, gently mix the ingredients in each well with a little of the surrounding flour, ensuring the salt, sugar, and yeast don’t touch directly. This gradual mixing helps activate the yeast.
Step 5
Once the ingredients in the wells are lightly coated with flour, combine everything and mix thoroughly. Ensure all the dry ingredients are evenly distributed.
Step 6
It’s time to add moisture. Pour in 80g of warm water into the mixture. Use a spatula or dough scraper to mix until a shaggy dough forms and no dry flour remains.
Step 7
Add 2 tablespoons of cooking oil to the dough. Now, knead the dough vigorously for about 10 minutes, either by hand or with a stand mixer. The dough should become smooth, elastic, and slightly glossy. Proper kneading is key for a good texture.
Step 8
Shape the kneaded dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 25-30°C or 77-86°F) for 50 minutes. It should double in size.
Step 9
After 50 minutes, gently punch down the risen dough to release the trapped air. This deflates the dough and makes it easier to handle.
Step 10
Divide the deflated dough into 4 equal portions using a knife or bench scraper. You can adjust the size based on your preference.
Step 11
Shape each portion into a small ball. Cover them with plastic wrap again and let them rest for another 15 minutes in a warm place. This second, shorter proofing helps relax the gluten.
Step 12
While the dough is proofing, prepare the sweet cinnamon sugar filling. In a small bowl, combine 3 tablespoons of brown sugar, 1 tablespoon of cake flour (or low-gluten flour), and 0.5 teaspoon of cinnamon powder. Mix them well.
Step 13
Once the 15-minute second proof is complete, take one dough ball and flatten it. Using a rolling pin, roll it out as thinly and as wide as possible into a round shape. Aim for a large, thin circle. Leaving the edges slightly thicker can help prevent the filling from leaking.
Step 14
Place about 1 tablespoon of the prepared cinnamon sugar filling into the center of the flattened dough circle. Be careful not to overfill, as it might cause the bread to burst during baking.
Step 15
Carefully gather the edges of the dough up and over the filling, sealing it completely to form a round ball again. Pinch the seams tightly to prevent the filling from escaping.
Step 16
Gently roll out the filled dough ball again with the rolling pin, making it as thin and wide as possible. Be delicate to avoid tearing the dough. Rolling it thinly is crucial for achieving the signature hollow interior of ‘Gonggalppang’.
Step 17
Now it’s time to bake! Place the flattened dough onto a baking sheet lined with parchment paper. Bake in a preheated oven or air fryer at 180°C (356°F) for about 15 minutes, or until golden brown and puffed up. You’ll notice the bread puffing up significantly during baking.
Step 18
Your warm, crispy ‘Gonggalppang’ is ready! It’s best enjoyed fresh and warm from the oven. Enjoy this delightful homemade treat!
