Recipe: baked ho-tteok sweet pancake

Ingredients

• All-purpose white flour - 1¼ cups
• Salt - 1/4 tsp
• Milk - 6 tbsp
• Warm water - 3 tbsp
• White sugar - 1/4 tsp
• Dry yeast - 1/4 tsp
• Cinnamon powder - 1/4 tsp
• Crushed walnuts - 2 tbsp
• Dark brown sugar - 6 tbsp

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Preparation

• Set your mix of fermented yeast water out of the way, at room temperature for 10 minutes.
• After 10 minutes it up, sieve the flour, add the salt and milk into your yeast water.
• Mix well and cover the bowl with wrap. Allow mix to ferment at room temperature location for 3 hours.
• When the dough has risen, rub oil on your hands and separate an adequate amount of dough for 6 equally sized portions.
• Flatten the dough and spoon in a tablespoon of filling, allowing enough room to seal the filling into the center.
• Repeat it for the remainder of your cakes.
• Pre-heat your frying pan for approximately 20-30 seconds and add enough oil to cover your cooking surface.
• Place 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked.
• Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
• Be careful if you eat these baked goodies immediately after cooking as the center filling does turn into a molten syrup nugget.