Measuring tool: 180ml paper cup, measuring spoon
[Ingredients for glutinous hotteok dough: 11 pieces of about 50g are made.]
2 cups of strong flour (200g)
1 cup dry glutinous rice flour (100g)
4g dry yeast
1.5 tablespoons of sugar (20 g)
0.5 tsp (2 g) salt
2 tablespoons (12 g) canola oil
220ml lukewarm water
[Ingredients in Hotteok]
6 tablespoons of sugar (60 g)
1 teaspoon of ground cinnamon (4 g)
1/3 teaspoon of salt (less than 1 gram, so I can't measure grams)
Optional: Sunflower seeds, walnuts (or some nuts you have at home)
[Points to note when kneading]
If yeast is added to hot water and mixed, it may die, so use water below 40 degrees.
[Dough fermentation method]
1. If you turn on a hot water mat or electric pad and cover it with a blanket, fermentation will go well.
2. Put a cup of hot water in the microwave, turn it on for about 5 minutes, and put the dough together with the cup.
3. It works well if you put several cups of hot water and dough together in an ice box or Styrofoam box.
- It works better if you replace the water in No. 2 and No. 3 when it cools down.
- It may be delayed depending on the temperature.
[Precautions when baking in oil]
1. At first, when baking hotteok over high heat, adjust the heat so that it does not burn.
2. If there are a lot of foreign substances in the oil, wipe them while baking.
3. If you make it in advance and bake it, it may stick to the plate you put on it, so apply a little oil.
Enjoy your hotteok.
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