Vegan Peanut Butter Streusel Bread “Soboro Ppang”

by Book Recipe
Vegan Peanut Butter Streusel Bread “Soboro Ppang”

Soboro Ppang is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Soft & Moist Vegan Soboro Ppang, Korean Peanut Streusel Bread

Follow along with the 📃 recipes below👇🏼👇🏼

Vegan Peanut Butter Streusel Bread “Soboro Ppang”

Soboro Ppang

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Dough

  • 200g warm soy milk
  • 37g sugar (you can use raw cane sugar)
  • 4g active dry yeast
  • 300g plain flour
  • 3g salt
  • 30g unsalted vegan butter (room temperature)

Soboro - Peanut streusel topping

  • 35g unsalted vegan butter
  • 30g peanut butter
  • 1/2 teaspoon vanilla extract
  • 40g sugar (you can use raw cane sugar)
  • 70g plain flour
  • 30g almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Soboro Ppang, Korean Peanut Streusel Bread by The Vegan Studio
  2. Add sugar and yeast to a bowl with warm soy milk
  3. Leave for a few minutes until it becomes foamy on top
  4. In a large mixing bowl, add flour and salt. Mix well.
  5. Mix the soy milk+yeast mixture. Pour into the mixing bowl.
  6. Mix the dough roughly with a spatula
  7. Add butter and start kneading with a stand mixer.
  8. Knead for 10 minutes until the dough is smooth and elastic
  9. Transfer the dough to another bowl.
  10. Seal the bowl, let the dough rise until doubled or tripled in size (about 1 - 2 hours)
  11. Prepare vegan butter and peanut butter on a large plate or bowl to make Soboro topping
  12. Mix well with a fork
  13. Add vanilla extract and sugar. Mix well
  14. Add flour, baking powder, almond flour, and salt. Mix well
  15. Break down the Soboro toppings so that they don't clump together
  16. Set aside for 2 hours
  17. Gluten should be well-formed in the dough
  18. Transfer the dough to a worktable and sprinkle with flour
  19. Roll the dough into a long stick
  20. Divide the dough into 8 pieces
  21. Spread a little flour over the divided dough.
  22. Shape each piece into a smooth round ball
  23. Cover to keep moisture. Let the dough rise for 15 minutes
  24. Press the dough to remove gas. Shape into a smooth round ball
  25. Deep the bottom of the dough with water
  26. Put some Soboro on top of the dough before you press so that the dough doesn’t stick to your hands
  27. Press the dough with your palm and spread the toppings
  28. Place the dough on a baking pan, cover to keep moisture. Let the dough rise for an hour
  29. Bake for 10 -12 minutes in the oven at 180 degrees

Notes

Tips

  1. In the winter, to raise the dough put the bowl with the dough in a bigger bowl with warm water
  2. Put some soboro on top of the dough before you press so that the dough doesn’t stick to your hands
  3. You can add a bit of corn starch syrup to soboro if you want it to be crunchy
  4. Rest the dough in a warm place
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Recipe video


Bon Appétit

It’s the Most Popular Sweet Bun In Korean Bakeries! I hope you enjoy the recipe 💕

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