MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Goldfish Bread (bungeoppang)
Categories: Breads, Dairy, Beans
     Yield: 6 snacks

   100 g  (3 1/2 oz) A-P flour
    45 g  (1 1/2 oz) rice flour
   1/2 ts Salt
   1/2 ts Bicarbonate of soda (baking
          - soda)
   1/2 ts Baking powder
     2 tb Caster (superfine) sugar
     1 lg Egg
   185 mL (6 fl oz/3/4 c) full-cream
          - (whole) milk
     1 tb Vegetable oil
     3 tb Sweet red (anko) bean paste*

 For this recipe you will need a goldfish mould, which
 can be purchased from baking shops or online.

 Sift all the dry ingredients into a large bowl. In
 another bowl, whisk the egg and milk together. Pour the
 egg mixture into the dry ingredients and whisk until you
 have a smooth batter with no lumps. Pour the batter
 through a fine-mesh sieve into a jug.

 The goldfish mould can make two bread fish at a time.
 Heat the mould in a frying pan for 2 minutes over medium
 heat until it is nice and hot, then reduce the heat to
 low. Carefully open the mould and brush the inside
 lightly with vegetable oil.

 Pour some batter into the fish shapes until they are
 about one-third full; just enough to cover the bottom.
 Add 2 teaspoons of red bean paste to the centre of each
 fish, making sure not to overfill them or the batter
 will spill out when cooking and won't seal properly.
 Pour in enough of the remaining batter to cover the red
 bean paste and fill the fish shapes.

 Seal the mould tightly and cook for 3-4 minutes over
 medium heat, then turn the mould over and cook for
 another 3 minutes on the other side. Open the mould to
 check the bread is cooked. It should be golden and
 crispy on both sides. If it's not, reseal the mould and
 cook for another 1-2 minutes, turning regularly, until
 the bread is cooked. Remove from the heat.

 Carefully remove the bread fish from the mould and serve
 while they are still piping hot. Repeat with the
 remaining batter and bean paste to make six in all.

 COOK'S NOTES:
 * Oven temperatures are for conventional; if using
   fan-forced (convection), reduce the temperature by
   20 C.
 * We use Australian tablespoons and cups: 1 teaspoon
   equals 5 ml; 1 tablespoon equals 20 ml; 1 cup
   equals 250 ml.
 * All herbs are fresh (unless specified) and cups are
   lightly packed.
 * All vegetables are medium size and peeled, unless
   specified.
 * All eggs are 55-60 g, unless specified.
 * Sweet red (anko) bean paste is available from Korean
   grocery stores. It usually comes as a thick tinned
   paste

 RECIPE FROM: https://www.sbs.com.au

 Uncle Dirty Dave's Archives

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