Sweet Almond Bread (Myung Moon Bakery Style)
Recreating Myung Moon Bakery’s Famous Honey Almond Bread from ‘3 Great Kings of Baek Jong Won’
I visited ‘Myung Moon Bakery,’ featured on Baek Jong Won’s ‘3 Great Kings,’ and was captivated by their Honey Almond Bread! The recipe came to me, so I decided to try recreating it. After much trial and error, I’ve managed to capture a bit of its magic! This recipe is designed for home cooks, making it accessible to everyone. As this is a cherished recipe, please remember to credit the source if you share it!
Bread & Filling Ingredients- 1 loaf of Corn Bread (Choose one that is not too soft or large)
- 40g Butter
- 40g Sugar
- 40g Honey
- 40g Corn Syrup
- 140g Heavy Cream (or Milk)
- 100g Sliced Almonds
- 2 pinches Salt
Inner Filling Ingredients- 150g Custard Cream (store-bought or homemade)
- 20g Almond Flour
- 150g Custard Cream (store-bought or homemade)
- 20g Almond Flour
Cooking Instructions
Step 1
First, let’s talk about the bread. It’s best to use corn bread. Also, a smaller, firmer loaf is preferable to a very soft and large one. (I made a mistake and bought a soft one, so please keep this in mind!)
Step 2
Now, let’s start with the filling. Place a pot over low heat, add the corn syrup, sugar, and two pinches of salt.
Step 3
Once the sugar begins to dissolve, add the heavy cream and butter, stirring until the butter is completely melted.
Step 4
When the mixture starts to simmer, add the almonds. Stir until the filling thickens slightly, then remove from heat. Let the almond filling cool for a bit!
Step 5
While the almond filling cools, let’s prepare the custard cream filling. You can use a store-bought custard cream mix or make your own. Once the custard cream is made and chilled in the refrigerator, take 150g of it and mix it with 20g of almond flour.
Step 6
Next, add the honey to the cooled almond filling and mix it in. It’s important to add the honey after the filling has cooled down, as adding it when hot can cause the honey to oxidize quickly, diminishing its aroma and darkening its color.
Step 7
All our ingredients are ready! Preheat your oven to 200°C (392°F) for 10 minutes. (Again, it’s best to choose a corn bread that isn’t too soft or large. I didn’t have time to buy another loaf, so I used what I had, but please remember my advice for the best results!)
Step 8
Spread the cooled custard cream filling thinly onto one slice of bread. Place another slice of bread on top, and then generously spoon the almond filling over it.
Step 9
Now, bake in the preheated oven at 200°C (392°F) for 15-20 minutes. It’s that easy!
Step 10
Compare the photo before baking to the one after it comes out of the oven. It’s best to bake until the almonds are a deep golden brown. I baked mine for an additional 20-25 minutes, likely because my bread slices were larger.
Step 11
Ta-da! After a bit more baking, the almonds have a richer color and look incredibly delicious, don’t they? Oven temperatures can vary, so keep an eye on it and bake a little longer if needed to achieve your desired color.
Step 12
Enjoy your wonderfully moist inside, and sweet, crunchy, and nutty outside Honey Almond Bread!
