Recipe: baked ho-tteok sweet pancake

Name: Recipe: baked ho-tteok sweet pancake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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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Other

Very Easy

45 min

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

Preparation

Preparation20 min

Cook time25 min

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.