Hotteok 호떡
Directions
- 1In a bowl, mix warm water and active dry yeast. Cover and let it rest for 15 minutes.
- 2In a bowl, mix warm water and active dry yeast. Cover and let it rest for 15 minutes.
- 3In a bowl, mix warm water and active dry yeast. Cover and let it rest for 15 minutes.
- 4Add milk, sugar, salt and neutral oil to the yeast mixture.
- 5Add milk, sugar, salt and neutral oil to the yeast mixture.
- 6Add milk, sugar, salt and neutral oil to the yeast mixture.
- 7In another bowl, mix strong white flour and sticky rice flour.
- 8In another bowl, mix strong white flour and sticky rice flour.
- 9In another bowl, mix strong white flour and sticky rice flour.
- 10Mix wet and dry ingredients together and work the dough until it is smooth and elastic.
- 11Mix wet and dry ingredients together and work the dough until it is smooth and elastic.
- 12Mix wet and dry ingredients together and work the dough until it is smooth and elastic.
- 13Let the dough rise in a warm place for 30 minutes.
- 14Let the dough rise in a warm place for 30 minutes.
- 15Let the dough rise in a warm place for 30 minutes.
- 16Mix brown sugar, cinnamon and chopped nuts in a bowl.
- 17Mix brown sugar, cinnamon and chopped nuts in a bowl.
- 18Mix brown sugar, cinnamon and chopped nuts in a bowl.
- 19Form small balls of dough and flatten each into a disc.
- 20Form small balls of dough and flatten each into a disc.
- 21Form small balls of dough and flatten each into a disc.
- 22Add the brown sugar mixture in the center of each disc.
- 23Add the brown sugar mixture in the center of each disc.
- 24Add the brown sugar mixture in the center of each disc.
- 25Fold the dough to enclose the filling and seal the edges tightly to form a ball shape.
- 26Fold the dough to enclose the filling and seal the edges tightly to form a ball shape.
- 27Fold the dough to enclose the filling and seal the edges tightly to form a ball shape.
- 28Cook the hotteok in a pan with a bit of oil on medium heat until golden brown on both sides.
- 29Cook the hotteok in a pan with a bit of oil on medium heat until golden brown on both sides.
- 30Cook the hotteok in a pan with a bit of oil on medium heat until golden brown on both sides.
Ingredients
- 250 ml Warm Water
- 250 ml Warm Water
- 250 ml Warm Water
- 2 teaspoons Active Dry Yeast
- 2 teaspoons Active Dry Yeast
- 2 teaspoons Active Dry Yeast
- 60 gr Milk
- 60 gr Milk
- 60 gr Milk
- 50 g Sugar
- 50 g Sugar
- 50 g Sugar
- 1 teaspoon Salt
- 1 teaspoon Salt
- 1 teaspoon Salt
- 4 spoons Neutral Oil
- 4 spoons Neutral Oil
- 4 spoons Neutral Oil
- 350 gr Strong White Flour
- 350 gr Strong White Flour
- 350 gr Strong White Flour
- 40 gr Sticky Rice Flour
- 40 gr Sticky Rice Flour
- 40 gr Sticky Rice Flour
- 140 gr Brown Sugar
- 140 gr Brown Sugar
- 140 gr Brown Sugar
- 0.5 spoon Cinnamon
- 0.5 spoon Cinnamon
- 0.5 spoon Cinnamon
- 60 gr Chopped Nuts
- 60 gr Chopped Nuts
- 60 gr Chopped Nuts
Equipment
bowlplastic wrapspoonmeasuring cupsmixing bowlflat surfacefrying panspatula