Mammoth Ppang

Hi, mammoth bread is a popular Korean snack. Don’t worry though, this bread doesn’t contain any wooly mammoths in it. lol As you can see in the video, this bread is huge so it was named after the wooly mammoth. 😉 This bread is unforgettable not only because of the name, but also because of the delicious flavor. You can use any jam for the filling, and if you love whipped cream like me, I highly recommend using it as well. I used my Kitchen Aid mixer to knead the dough, and I was very impressed. Please try this bread someday. Special thanks go out to Ragib Ahanaf, who requested this bread. I hope you like it. 🙂

Yield: 6 Servings

Short Korean Lesson

• MamMoS (맘모스) = Mammoth
• KoGgiRi (코끼리) = Elephant

Video Instructions

Dough Ingredients:

• 2 Cups All Purpose Flour
• 1 Cup Milk
• 2 Tbsp Salted Butter
• 2 Tbsp Sugar
• 1 tsp Active Dry Yeast
• ½ tsp Salt

Crumble Ingredients:

• ½ Cup All Purpose Flour
• 3 Tbsp Sugar
• 2 Tbsp Almond Powder (or Milk Powder)
• 2 Tbsp Salted Butter
• 1 Tbsp Creamy Peanut Butter
• 1 tsp Baking Powder

Filling Ingredients:

• 1 Cup Heavy Whipping Cream
• 1½ Tbsp Sugar
• ⅓-½ Cup Strawberry Jam

Directions

This recipe can be divided into 3 parts: the bread, the crumble, and the filling. Let’s start by baking the bread. Put 2 Tbsp of salted butter into 1 cup of milk. Heat the butter and milk in the microwave until the butter melts.

Put the dry ingredients for the dough into a mixing bowl: 2 cups all purpose flour, 2 Tbsp sugar, 1 tsp active dry yeast, and ½ tsp salt.

If you use a Kitchen Aid mixer like me, attach the dough hook to knead the dough. Put the mixing bowl on the mixer. Mix everything gently.

Slowly pour the milk mixture into the dry ingredients.

Knead the dough with a mid-high speed for about 10 minutes. If you have a bread machine, you can use it. If you do not have either of them, you can knead the dough by hand. Please check how to knead it by hand in the video.

After 10 minutes, the dough will be soft and elastic like this.

Spray some cooking oil on the bottom surface of a medium-sized mixing bowl.

Take out all the dough from the mixer’s bowl and form the dough into a round ball. Put some flour on your hands and on the table when you work the dough. Place the dough into the greased bowl.

Cover the bowl with some plastic wrap and put it in a warm place to rise. This is how I do it: I turn on the oven to “warm”, put the dough in the oven, and leave it rise for about 10 minutes. Then turn off the oven, and let the dough rise for 20 more minutes in the oven. I will leave the oven light on. A warm oven (but not too hot) helps the rising process go faster.

Meanwhile, let’s start to make the second part: the crumble. Put 1 Tbsp of creamy peanut butter and 2 Tbsp of salted butter in a small mixing bowl. Whisk them gently, until the butter mixes into the peanut butter.

Mix 3 Tbsp of sugar into the peanut butter mixture.

Break 1 large egg and whisk it. We will only need half of it. Mix the egg into the butter mixture.

Put ½ cup all purpose flour, 2 Tbsp almond powder (or milk powder), and 1 tsp of baking powder into a separate bowl.

Sift the dry ingredients onto the paste.

Gently mix it together and make crumbles. The crumble part is done. Let’s check on the dough now.

After 30 minutes, the dough will have doubled in size. Take it out of the oven (or warm place).

Poke the dough a finger. If it has risen well enough, the dough will not deflate. Press down on the rest of the dough to deflate it.

Divide the dough in half and shape each one into a ball.

Cover the dough balls with a kitchen towel and let it rise again for about 15 minutes. This time, leave it rise at room temperature. Preheat the oven to 355 degrees F (180 Degrees C).

After 15 minutes, the dough will be a little bigger.

Roll each ball into a 13 x 8 inch oval. One piece will be for the bottom, and the other, the top, like a sandwich.

Brush some milk on the top surface of the both pieces. You can also use melted butter. This helps the bread get nicely golden brown.

Move one piece of dough onto a greased cookie sheet and shape it again, if needed, into an oval. Do the same thing for the other piece of dough on another greased cookie sheet. Sprinkle half of the crumble evenly over one piece of dough and sprinkle the remaining crumble evenly over the other piece of dough. Bake both of them in a preheated oven for about 20 minutes.

After 20 minutes, it should be well-baked bread. The baking time may vary slightly depending on the oven. Set it aside to cool.

For the last part, let’s prepare a delicious filling for this bread. Put a whisk attachment on your mixer. Pour 1 cup of heavy whipping cream into the mixer’s bowl and then add 1½ Tbsp sugar into it. Whip the cream on a medium speed for about 5 minutes.

In 5 minutes, you should have a nice and tasty whipped cream. We will also need ⅓-½ cup of strawberry jam. Now, let’s make a gigantic sandwich. 😉

Spread the strawberry jam evenly on one piece of bread. I used ⅓ cup of jam for this video, but you can adjust the amount to your tastes. If you only want to use jam, without the whipped cream, you might want to add more jam.

Spread the whipped cream on top of the strawberry jam. Leave some space all around the edge so that the filling doesn’t squeeze out when you cut the bread.

Put the other piece of bread on top.

 

Cut the bread to your desired size with a bread knife and serve. 🙂 The bread, sweet and nutty crumbles, and delicious filling makes for a very delicious combination. With the whipped cream, the bread can be kind of messy to eat, but it is totally worth it.