4 Serves
133 Mins
In a large mixing bowl, combine bread flour, water, salt, and yeast. Mix until a shaggy dough forms.
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KoreanVitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
241 µg / 400 µgCalcium
108 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
259 mg / 4,700 mgSodium
833 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
19 g / 20 gCholesterol
137 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
Divide the dough into portions, shape into round buns, and place on a baking sheet to proof for 30 minutes.
Preheat the oven to 230°C and bake the buns for 25-30 minutes until golden brown.
6
g35
g6
g
Korean