Prepare our delicious Asian recipe today, which is how to make sweet Korean pancakes or Hotteok.
Try it and enjoy its delicious light taste, it is considered one of the easy and simple recipes,
Ingredients how to make sweet Korean pancake:
- ¼ 1 cup all-purpose flour (157 grams / 5.5 ounces)
- ½ 1 teaspoon fine sea salt
- 1 teaspoon white sugar
- 1 teaspoon dry instant yeast
- ½ 1 cup lukewarm milk (125 ml)
- Amount of cooking oil
- Fillings (mixed well in a bowl)
- ¼ cup dark brown sugar
- ¼ 1 teaspoon ground cinnamon
- 2 tablespoons of nuts of your choice
How to make sweet Korean pancake:
1- Sift the flour into a large bowl, then add the salt, sugar, yeast, and milk. Mix them well until the dough forms, then cover the bowl with plastic wrap. Allow the dough to ferment at room temperature until it doubles in size. (For one hour at room temperature 27 ° C / 80.6 ° F, the duration varies depending on the potency of the yeast and also the room temperature).
2. Once the dough is inflated, release the gas by punching the dough with your hands several times. Cover it with plastic wrap again and let it rest for another 20 minutes.
3. When the dough is ready, wet your hands with cooking oil (so that the dough does not stick to your hands) and then form the dough for 6 medium-sized pies.
4- Place one of them on your hand, and spread it out with your hands so that it is easy to add 1 tablespoon of the filling to it. Gather the corners together and seal them together over the filling. Repeat the step with the rest of the dough.
5. Heat a frying pan over medium heat. Once it heats up, add a thin layer of cooking oil to it.
6- Place a roll of dough (one or more, depending on the size of the pan. If you put more than that, leave enough space between them to allow for the expansion of the dough when pressed) into the skillet and cook over medium heat until the underside of the pancake is a light golden color (about 30 seconds ). Flip it and press the dough down with a stiff stirring tool or a Korean pancake presser. Continue cooking until the bottom is golden brown (1 minute).
7. Turn the pancake over again and reduce the heat to low. Cover the pan with a lid and continue cooking until the sugar filling is completely dissolved (1 minute). - It is still edible if you don't cover the pan while cooking, but the sugar filling will not dissolve completely.
8- Transfer the pancake to a plate, then repeat the steps starting from step 6 with the rest of the dough. Serve hot.
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