Highly Addictive

I've gotten quite addicted to kneading. It seems like everytime I tried to sit down and continue to catch up with a Hong Kong drama I begin feeling restless, itching to knead. What have I gotten myself into?

I bookmarked this recipe from My Kitchen Snippets quite some time ago, before I even kneaded my first bread. There was something about it that drawn me into. Never had these before, but in Malaysia there are some quite similar to it. I'm not sure what it's called. They're pan fried and filled with lotus paste or sometimes red bean paste and they're not as crunchy as these.

Hotteok, a bread-like dough filled with cinnamon, chopped peanuts and brown sugar. It is believed that these pancakes originated from Chinese merchants who immigrated to Korea after the late 19th century. It is a popular street food in South Korea sold during winter season.

I hadn't got a good picture of it because I had the first bite and I didn't want to let it go. How typical of me. Mum didn't know what this was called and she never had these before but she seem to really like it. I shall make this again.

Hotteok Recipe
(makes 12 - adapted from My Kitchen Snippets)

2 1/2 (300g) cups flour
1/2 tsp salt
140ml warm milk
60ml water
1 tbsp sugar
1 tsp (5g) yeast

for the filling:
1 tsp cinnamon powder
1/2 cup walnuts
4 tbsp dark brown sugar

Method:
Place yeast into water with sugar for 10minutes until it's foamy. Mix the dry ingredients in a medium bowl (flour and salt). Add in milk and the yeast mixture. Knead for 5minutes until the dough is smooth. Cover the dough with cling wrap and set aside to proof for at least 3hours or until it doubles in size.

To prepare the filling, slightly blend the walnuts. You might want to have a little crunch so do not blend it too finely. Mix with brown sugar and cinnamon powder.
The dough will appear to be a little sticky, just lightly dust your hands with some flour. Divide dough into equal portions. Roll them into a ball, then flatten them. Place a spoonfull of prepared filling into the dough and wrap it up to form a ball again. (don't be too greedy! he he.. ) Just keep going until done with rest of the dough.

Heat up a non-stick pan (or regular pan would work too). Brush with a little oil. Flatten the dough with your palm and pan fry it in the sauce pan. It would slightly 'puff' up when it's done. Using a spoon or ladle, continue to flatten it. Flip and pan fry both sides.
They will not remain crunchy after it's cold. The texture might also be abit hard. The filling is really hot so becareful while biting into it.