{"id":346995,"date":"2025-12-16T14:41:28","date_gmt":"2025-12-16T14:41:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/soboro-ppang-korean-peanut-streusel-bread\/"},"modified":"2025-12-16T14:41:28","modified_gmt":"2025-12-16T14:41:28","slug":"soboro-ppang-korean-peanut-streusel-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=346995","title":{"rendered":"Soboro Ppang (Korean Peanut Streusel Bread)"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Our challenge for December is a nifty little Korean roll, stuffed with bean filling and topped with a peanut streusel.\u00a0 Called soboro, or gombo bread, it’s actually quite similar to anpan and I took the opportunity to marry the two ideas.\u00a0 Anpan is made with a yudane or tangzhong, both essential in a good milk bread, as are these sweet rolls.\u00a0 There are many options for filling, the anko\/sweet red bean paste, a coconut pineapple jam, like our host kitchen tried, extra streusel, or they may be plain rolls simply baked with the streusel topping.\u00a0\u00a0<\/p>\n

Aparna made the point that as bread isn\u2019t a traditional in a country like Korea, it possibly
\ncame there through Japan from the Portuguese.\u00a0 Considering the similarity to anpan, I find this highly plausible.\u00a0 Even the name soboro, comes from the Japanese word for mince (meat or fish), and the peanut streusel topping is reminiscent of kinako\/roasted soy flour used as topping for many Japanese sweets.\u00a0 I do like anko, though I prefer the smooth koshian to the coarse tsubuan, but what I really like is the delicately flavored and smooth shiroan\/white bean paste.\u00a0 We get to try it on occasion in our Japanese snack boxes.\u00a0 (Kiddo has taken Japanese for four years so it’s a fun cultural supplement.)\u00a0 I have made it before and decided to go for it again with these rolls.\u00a0 IF you want to make your own, there are many recipes out there, but I HIGHLY recommend getting the baby butter beans (baby limas).<\/i>\u00a0 I used up some dried navy beans, which are acceptable for shiroan, but it only takes 10 minutes to skin soaked butter beans and two hours<\/b><\/i> to skin the itty bitty navy beans if you don’t want to just blitz and sieve.\u00a0 (I think skinning yields a smoother texture, so I was stubborn this time.)<\/span><\/p>\n

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Peanut allergy?\u00a0 I would suggest using Sunbutter (sunflower seed butter), or Tahini in place of the peanut butter.\u00a0 But use something, because this crispy, buttery shortbread topping is not to be missed!\u00a0<\/span><\/p>\n

(I tried both plain shiroan, and some where I mixed in powdered peanut butter.\u00a0 While the PB flavored shiroan was good on its own, the rolls were hands down best with the plain shiroan, both texturally and flavorwise.)\u00a0\u00a0<\/i>The streusel dough tastes like peanut butter cookie dough, which is dangerous.\u00a0 I turned the leftovers into super light biscuits with a little added egg white water.\u00a0 The topping bakes up like crispy PB shortbread and is best the day it is baked but may be re-crisped a little in the oven or air fryer.\u00a0 The finished buns were delightfully soft and light.<\/p>\n

<\/a><\/div>\n

We would love for you to bake along with us this month and try out these crispy topped rolls.\u00a0\u00a0Check out our Facebook group<\/a> to see
\nthe participants’ baking results.\u00a0 If you would like to
\n post your results with a Buddy badge on a blog, let us know in the
\ncomments or on the Facebook page.\u00a0\u00a0\u00a0<\/p>\n

Soboro Ppang<\/span><\/i>
makes 10 rolls<\/p>\n

For the streusel:
\u2153 cup (75 g) butter, at room temperature
4 tbsp (64 g) peanut butter
\u2153 cup (90 g) brown sugar
1 large egg yolk
1 tsp (4 g) vanilla extract
1 \u215b cup (140 g) all-purpose flour
\u00bd tsp (3 g) baking powder
1 tbsp (8 g) cornstarch<\/p>\n

\u00a0For the tangzhong:
\u2153 cup (80 g) water
2 tbsp (16 g) whole wheat flour or all-purpose flour<\/p>\n

\u00a0For the dough:
all the tangzhong
\u2153 cup (85 g) lukewarm milk
1 large egg
2\u00bc cups (290 g) all-purpose flour
3 tbsp (36 g) sugar
\u00be tsp (4 g) salt
1 tsp (~3.2 gm) instant yeast
2 tbsp (28 g) butter, soft at room temperature<\/p>\n

~1 cup (240gm) water (to adhere the streusel to the dough)<\/i><\/p>\n

Red Bean Filling – shop bought or homemade (430g) (14.3-oz can) sweetened, mashed red beans (or you can make your own with adzuki beans, many recipes are out there)<\/p>\n

White bean filling – shop bought or homemade<\/i><\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Get baby limas or butter beans and avoid the\u00a0
tedious job that navy beans will present!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n

<\/a><\/td>\n<\/tr>\n
Super smooth, beautiful shiroan.\u00a0 Worth the time?
With bigger beans, yes.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Peanut Streusel:<\/p>\n

Mix together the butter and peanut butter in a bowl until smooth.\u00a0 Add in the sugar, egg yolk, and vanilla extract.\u00a0 Add the flour, baking powder, and cornstarch and mix until you have a crumbly dough. Cover and set aside at room temperature until needed.<\/p>\n

Prepare and set aside your desired filling – red bean filling, white bean filling, a portion of the streusel, or pineapple coconut jam – see host kitchen’s post<\/a><\/i><\/p>\n

Prepare the tangzhong:<\/p>\n

Mix together the water and flour in a small saucepan.\u00a0 Over medium heat, whisk until the mixture thickens and there are no lumps. Let it cool to room temperature before using.<\/p>\n

Make the dough:<\/p>\n

Combine the tangzhong together with the milk in a stand mixer. Whisk in the egg until smooth.\u00a0 Add the flour, sugar, salt, and yeast and knead using the dough hook on medium low speed for 5 minutes.\u00a0 Scrape down the sides, if necessary.\u00a0 Add the butter and continue kneading with the dough hook on medium low for 5 minutes.\u00a0\u00a0The dough should be soft and elastic, just short of sticky.\u00a0<\/p>\n

Form the dough into a ball.\u00a0 Cover and let rest in a warm place for about an hour or so until doubled in size.\u00a0<\/p>\n

Line two baking sheets with parchment paper. Once the dough has doubled in size, divide into 10 or 12 equal pieces.\u00a0 (I had ten 54g rolls.)\u00a0 Shape each piece into a smooth ball. If the dough feels too sticky, generously flour your hands. Let them rest for 10-15 minutes.<\/p>\n

With floured hands, get one piece of dough and if using filling, flatten the dough to make a small cup. Stuff with a heaping teaspoonful of the filling of choice. You can roll the sweet bean paste and pineapple-coconut filling in to balls to make filling the dough easier. Pull up the sides of the dough and pinch together to seal. Repeat until all the dough pieces are filled.<\/p>\n

<\/a><\/div>\n

Add a tsp of cornstarch to a cup of water and mix well.\u00a0 Dip the smooth side of the dough into the water-cornstarch slurry.\u00a0 (I used the extra egg white from the topping instead with a couple tbsp water, it kind of worked the same-ish.)<\/i>\u00a0 Scoop two heaping tablespoons of crumbled peanut streusel onto the countertop and press the wet part of the dough ball into the streusel.\u00a0 Try to stick as much of the streusel onto the dough as possible, it make take some pressing and poking.\u00a0 Don\u2019t worry if the dough flattens a bit, it will rise while baking. Repeat with the rest of the dough balls.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Smaller crumbles will bake up prettier, IMO.\u00a0 My first rolls
had smaller crumbles and then later ones got a little thick.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Place six pieces of dough on each baking sheet. Carefully reshape each dough into a circle if needed. Loosely cover with plastic wrap and let rise in a warm place for 40 minutes. They should be puffy to touch.<\/p>\n

Bake them in a preheated oven at 375\u00baF for about 13 to 15 minutes, rotating sheets halfway through baking. When done, they should be golden brown on top.\u00a0 \u00a0 Cool on a rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.\u00a0\u00a0<\/p>\n

The rest of the Bread Baking Babes
\n<\/span>
<\/span><\/p>\n

<\/a><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Our challenge for December is a nifty little Korean roll, stuffed with bean filling and topped with a peanut streusel.\u00a0 Called soboro, or gombo bread, it’s actually quite similar to anpan and I took the opportunity to marry the two ideas.\u00a0 Anpan is made with a yudane or tangzhong, both essential in a good milk […]<\/p>\n","protected":false},"author":1,"featured_media":346996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,6265,28432,169375,169374,27861],"dealstore":[],"offerexpiration":[],"class_list":["post-346995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-korean","tag-peanut","tag-ppang","tag-soboro","tag-streusel"],"yoast_head":"\nSoboro Ppang (Korean Peanut Streusel Bread) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=346995\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soboro Ppang (Korean Peanut Streusel Bread) - 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