The Babes are baking Korean bread this month. Our Kitchen of the Month is Aparna, of My Diverse Kitchen, and she challenged us to make Soboro Ppang. The buns can be filled or not, and the defining characteristic is a peanut butter streusel on the tops.
I decided not to fill them (this time), and I substituted almond butter for the peanut butter in the streusel. While I have jars of both butters in my pantry, I didn't want to open either one for just a few tablespoons of nut butter. I knew I could find small packets of both at the grocery, so I was able to buy the last two packets of almond butter, which was the right amount and worked out perfectly.
The streusel is really good. I had a fair amount left over, which may become a snack at some point. While it tastes good uncooked, it's even more tasty when cooked.
The buns themselves have a neutral taste, so I think a filling would add some oomph. But, the real star is that streusel! They are easy to make and definitely worth the effort.
Stop by the Babes websites to see what they thought, and check out Aparna's website for the recipe.
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna (Kitchen of the Month)
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
1 comment:
Ah yes it is all about that streusel topping ! Your rolls look wonderful. I would never have a hard time opening a peanut butter or almond butter jar, they never last very long.
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