How to make sweet pancakes the Korean way

senefro    March 27, 2022    sweets   

 

Prepare our delicious recipe today from the Korean kitchen, which is how to make sweet pancakes on the Korean way, or take

Try it and enjoy its light and delicious taste, it is one of the easy and simple recipes, also try the Katsu rice burger method.

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Ingredients for the Korean-style sweet pancake:

• 1 ¼ cup all-purpose flour (157 g / 5.5 oz)
• ½ teaspoon fine sea salt
• 1 teaspoon white sugar
• 1 teaspoon dry instant yeast
• ½ cup lukewarm milk (125 ml)
• Amount of cooking oil
• Fillings (mix well in a bowl)
• ¼ cup dark brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons nuts of your choice

How to make sweet pancakes the Korean way:

1. Sift the flour into a large bowl, then add the salt, sugar, yeast, and milk. Mix them well until you have a dough, then cover the bowl with plastic wrap. Leave the dough to ferment at room temperature until it doubles in size. (For 1 hour at room temperature 27°C/80.6°F, duration varies depending on yeast activity and room temperature as well.)

2. Once the dough has risen, release the gas by punching the dough with your hands several times. Cover with cling film again and let it rest for another 20 minutes.

3. When the dough is ready, wet your hands in cooking oil (so that the dough does not stick to your hands) and then form 6 medium-sized patties from the dough.

4. Put one of them on your hand, and spread it with your hands so that it is easy to add 1 tablespoon of the filling to it. Gather the corners together and seal them together over the filling. You must repeat this step with the rest of the dough.

5. Heat a frying pan over medium heat. Once hot, add a thin layer of cooking oil.

6. Place a dough sheet (one or more depending on the size of the pan. If you put more than that, leave enough space between them to allow the dough to expand when pressed) in the pan and cook over medium heat until the underside of the pancake is light golden (about 30 seconds). ). Flip and press the dough down with a solid corer or Korean pancake press. Continue cooking until the bottom is golden brown (1 minute).

7. Flip the pancake again, then reduce the heat to low. Cover the pan with a lid and continue cooking until the sugar filling is completely dissolved (about 1 minute). They are still edible if you don't cover the pan while cooking, but the sugar filling will not dissolve completely.

8. Transfer the pancakes to a plate, then repeat the steps starting from step 6 with the rest of the dough. His feet are hot.