Sunday, 13 January 2013

Korean Sweet Pancake - Hoddeok


HODDEOK
Yield: 4 pieces
Reference: Lena

Ingredients:
125ml warm water
1tsp instant yeast
1tbsp sugar

1/4 tsp salt
1/2 tbsp vegetable oil
140g all purpose flour

Filling (mix together):
2tbsp soft brown sugar
a dash of cinnamon powder
1tbsp almond nibs (toasted) *recipe asked for chopped walnuts, but I ran out of this, thus the substitution*
Method:
1/ Pour water into a big mixing bowl, then add instant yeast, sugar, salt and vegetable oil and mix together with a hand whisk.
2/ Add in the flour and continue to mix till well incorporated to get a lump of dough.
3/ Leave to proof in a covered bowl for an hour till doubled in volume, then stir the mixture (fret not it will deflate slightly) and let it rest for 10 minutes.
4/ Divide dough into 4 portions (about 75g each piece for me as the total weight was 300g).
5/ Lightly pat each piece of dough with your palm to flatten it, wrap in one tablespoon of the fillings, then seal tightly.
6/ Heat up non-stick pan with one drop of oil, then pan-fry the wrapped dough on one side for about 30 seconds then flip over to pan-fry the other side.
7/ Once flipped over, use spatula to flatten the dough and fry till both sides are golden brown, then cover the pan to cook the dough for another minute.
8/ Remove from pan and serve hot.
 
 
 
 
 
 
 

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