Hotteok Korean Sweet Pancakes Food

HOTTEOK (KOREAN SWEET PANCAKES)

Steps:

• In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast. Mix until combined.
• Bring the milk and water up to 120-130 degrees and add into the dough.* Mix until well combined and then cover the bowl with plastic wrap. Let rise for about 1 hour or until doubled in size.
• While dough is rising, combine the brown sugar, cinnamon, and nuts. Mix together and set aside.
• Once an hour has passed, punch dough down to release some of the gas trapped in the dough. Cover and let rise about 30 more minutes.
• Remove dough from bowl and divide into 6 evenly size pieces. Roll into a ball and then roll out into circles about 2-2.5" across. Drizzle about 1 teaspoon of honey into the middle of each disc of dough and then top it with about 1 tablespoon of filling.
• Bring together the edges of the dough and pinch together in the middle.
• Bring a cast iron skillet up to medium heat with a thin layer of oil at the bottom. Once warm, add dough balls into the pan with the pinched side on the bottom. Make sure to leave at least 2-3" empty around each piece. Cook for about 30-40 seconds or until the bottom turns golden.
• Flip them over and press down until they are about 1/2" thick using a spatula. Let cook for about 1 minute or until the bottom is golden brown. Flip 1 more time and cover the pan with a lid, cooking for a final minute. This helps melt the filling.
• Serve immediately.

HOTTEOK

Steps:

• Make the dough. Sieve through the flour into a large bowlthen add the salt, sugar, yeast and milk. Mix them well into a dough and cover the bowl with plastic wrap. Ferment itat a comfortable room temperature until the dough doubles in size. (About 1 hour at room temperature 27°C) Once the dough is raised, release the gas by punching the dough with your hands a few times. Cover with the wrap again and rest for another 20 mins. When the dough is ready, put some cooking oil on your hands (for anti-stick purpose) and separate the dough to allow 6 medium sized pancakes to be made.
• Prepare the filling. In another mixing bowl, add brown sugar, cinnamon powder and ground peanuts. Mix well and set aside.
• Make the pancakes. Coat your hands with vegetable oil. Put one of the pieces of dough on your hand, flatten the dough with your hands so that you can add about 1 tbsp size filling onto it. Once it's done, seal the dough by gathering the corners. Repeat this for the remaining dough.
• Fry the pancakes. Pre heat a frying pan on medium heat andonce it's heated add a thin layer of cooking oil. Place adough (1 or more depending on size of your pan. If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flip it over and press the dough down with a solid turner or professional press. Cook until the bottom part is golden brown (about 1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). It is still edible if you don't further cook with a lid on but not all the sugar filling will be melted. Remove and leave to drain on paper towels.

HOTTEOK (KOREAN SWEET PANCAKES)

Steps:

• Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.
• Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.
• Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.
• Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.
• Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
• Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.
• Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.
• Carefully gather the edges together, pinching to seal. (This might take some practice.)
• Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

HOTTEOK (KOREAN SWEET PANCAKES) RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
• While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
• Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4-5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
• Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4-5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
• Serve hot.
• Enjoy!

HOTTEOK (SWEET FILLED PANCAKES)

Steps:

• Make the dough: In a small saucepan over medium heat, heat the milk to about 105 degrees. (If you don't have a thermometer, heat the milk until it feels like a warm bath - hot but not scalding). Remove from heat, stir in the granulated sugar and yeast, and whisk until the sugar has dissolved. Let stand in a warm place for 3 to 5 minutes, or until bubbling, to activate the yeast.
• In a large bowl, combine the bread flour, rice flour, cornstarch and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Grease your hands with a little oil to prevent sticking and shape the dough into a ball. Transfer the dough ball to another large bowl greased lightly with vegetable oil, and cover with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch it down, cover again and let it rise until doubled in size again, about 1 1/2 hours more.
• Meanwhile, make the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. Muscovado sugar has a tendency to clump - use your fingers to squish any clumps.
• After the dough has risen a second time, dust a clean work surface with bread flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
• Cut the dough into 10 equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disk using your fingertips. Make sure the disk is uniformly thick so the finished pancake will be evenly filled.
• Put the disk in your hand and slightly cup it. Spoon 2 packed tablespoons of the filling into the center of the disk. Seal the disk closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean kitchen towel or plastic wrap. Repeat with the remaining dough balls and filling. (You may have some leftover filling. Sprinkle it on buttered toast or roti. Combine it with peeled, sliced apples and bake it into a pie or crumble.)
• In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Put 2 or 3 dough balls seam-side down in the skillet and immediately flatten them with a spatula to a diameter of about 4 inches. Reduce the heat to medium and fry the pancakes until golden brown and crisp on the bottom, 3 to 4 minutes. Flip them and cook until the other side is golden brown and the hotteok feel slightly springy to the touch, 3 to 4 minutes more.
• Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it's easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.