Hotteok Sweet Filled Pancakes Food

SWEET PANCAKES WITH BROWN SUGAR SYRUP FILLING (HOTTEOK)

Steps:

• Place 1 cup of lukewarm water into a mixing bowl. Add white sugar, yeast, kosher salt, vegetable oil, and stir it well. Add 2 cups all purpose flour and mix it with a rice scoop, or by hand. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough. Let it rise for another 10-20 minutes.
• Mix the turbinado sugar, cinnamon powder, and walnuts in a bowl.
• Knead the dough again to remove the gas bubbles. Place and spread about ½ cup flour on your cutting board. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. Repeat this 8 times to make 8 stuffed balls.
• Place 1 ball on the pan and let it cook for 30 seconds. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). Let it cook about 1 minute until the bottom is golden brown. Turn it over again and turn down the heat very low. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup! Serve hot!

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 (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.