Sweet spring rolls (Hotteok)

Category: Culinary recipes
Kitchen: korean
Sweet spring rolls (Hotteok)

Ingredients

For the test
premium wheat flour 200 g
rice flour 100 g
dry yeast 4 g
salt 3 g
sugar 20 g
water 230 g
vegetable oil 1 tbsp. l.
For filling
Brown sugar 120 ml
roasted peanuts 100 ml
ground cinnamon 1/2 tsp
Additionally
vegetable oil 2-4st. l.

Cooking method

Sweet spring rolls (Hotteok)Add the ingredients for the dough to the bucket of the bread maker according to the instructions, for Panasonic, dry ingredients first, then liquid ingredients. Place the bucket in the bread maker. Dough program.
Sweet spring rolls (Hotteok)Control the kneading of the dough and add flour or water if necessary, I added 20 g more flour. The dough immediately after the end of kneading.
Sweet spring rolls (Hotteok)Dough after the end of the program. Use a spatula to manually knead the dough, the dough will be soft and sticky. Bring the dough to a homogeneous consistency, cover the bowl with the dough with plastic wrap and a warm blanket or towel. Leave to ferment for 1 hour, then knead the dough with a spatula and leave the dough for another 20 minutes.
Sweet spring rolls (Hotteok)While the bread maker is working on the dough, prepare the filling: lightly fry the nuts, refrigerate and grind into small or coarse crumbs as desired, try not to leave too large or sharp pieces, as they can cause breaks in the dough and leakage of the filling during further cooking. Combine chopped nuts (about 2-4 tablespoons) with sugar and cinnamon until smooth.
Sweet spring rolls (Hotteok)Ready dough weight ~ 580 g.
Sweet spring rolls (Hotteok)When working with the dough, grease your hands and work surface with a little vegetable oil, as the dough is quite sticky and soft. Divide the dough into 10 equal portions. Take one piece and stretch it with your hands into a round tortilla, place some of the filling (about 2 teaspoons full with the top) in the center and seal the filling to form a round ball. Repeat for the rest of the test.
Sweet spring rolls (Hotteok)Preheat a skillet over low heat and add some vegetable oil. Put the TK in a preheated pan, seam side down, cook for 20 seconds, until light golden brown. Turn the pancake over and lightly press on it with a spatula or a special press for baking Korean pancakes, crushing and leveling the surface, cook for 20 seconds. Flip the pancake.
Sweet spring rolls (Hotteok)And immediately press on it with the spatula to make a thin and wide circle, if your spatula is made of soft material, then press with the fingers of your free hand on the center of the spatula to create a uniform pancake shape. Be careful, do not apply too much force so that the pancake does not break and the soft structure of the yeast dough is preserved. Cook for 10 seconds. Turn the pancake over, cover the pan with a lid, cook for 10 seconds. Turn the pancake over again and cook for another 10 seconds, covered.
Sweet spring rolls (Hotteok)Transfer the finished pancake to the multicooker bowl with the "Preheat" program set, the pancake will not only be kept hot before serving, but will additionally get softness and will be saturated with juice and filling aroma. Repeat all the steps for the remaining TK, if the size of your pan is large enough, then cook several pancakes at the same time. If desired, you can increase the amount of oil during cooking to your liking.
Sweet spring rolls (Hotteok)The cut of the pancake is difficult to convey correctly, since the sugar during cooking is mixed with small and larger pieces of nuts and acquires the consistency of a syrup tending to leave the pancake. On the streets of Korea, pancakes are usually served in portioned glasses so that no one gets dirty with the juicy filling.
There are a lot of options for preparing the filling for pancakes, nuts can be mixed with sesame seeds or pumpkin seeds, sometimes chocolate is added to the nuts. There are also savory fillings, one of the most popular is the filling consisting of noodles and vegetables. I don’t know how it tastes, but with nuts and chocolate it’s definitely delicious.
Sweet spring rolls (Hotteok)
And the filling is still the same consistency, so a glass or plate is clearly necessary.
Sweet spring rolls (Hotteok)

The dish is designed for

10 pieces.

Note

The inspiration was a short video about making pancakes on the street:

, thanks to the author! I reviewed the other videos, but returned to the first one, as the pancakes are prepared with a minimum amount of oil, unlike other sources. The dough was made according to the recipe Lulu Lala, thanks to the author! The dough can be prepared without adding rice flour, it will lose some in the structure and taste of the finished pancake, but it will still taste good enough.

ang-kay
Ilona, look very appetizing. I have no doubt it's delicious. They seem to be with chocolate.
Tatyana1103
Ilona very interesting pancakes and the way of making them I have never seen
Kalyusya
Ilona, thanks for such an interesting way! I looked with pleasure.
Smooth, round and tasty filling
And if you flatten it right on the table - will it be "wrong coat"? There must be some sense in this.

Seal the dough so that the sugar can probably melt without letting it run out ahead of time. Flirted

Kubeba1
Sorry to bother with my own version, some time ago I made such pancakes in a multi-baker on a "pancake" panel, only without rice flour and with honey filling according to Sweet the Mi recipe


It didn't work out right away, let them now sit in this thread.

Sweet spring rolls (Hotteok)

Ilona, thanks for the reminder, it would be necessary to repeat, delicious things and, if you do not knead with your hands, it is not at all stressful to do.
Tatyana1103
Natalia, too pretty Thanks
Corsica
ang-kay, Tatyana1103, Kalyusya, Kubeba1, thank you for your interest in the recipe and kind words!
Quote: ang-kay
They seem to be with chocolate.
Yes, in the large photo there is a pancake with chocolate, on the small one in the text of the recipe with sugar and the filling is dark in color, and the taste is closer to honey than to chocolate.
Quote: Kalyusya
I looked with pleasure.
the masters give the dish an additional taste with the aesthetics of movements and general mood, and if there is a response, then most likely the dish will be to your taste.
Quote: Kalyusya
And if you flatten it right on the table - will it be "wrong coat"? There must be some sense in this.

Seal the dough so that the sugar can probably melt without letting it run out ahead of time. Flirted

Galina, right. It is always more convenient to work with dry or dense filling, liquid filling is difficult to shape the product and can be problematic during proofing and baking if the dough recipe is not suitable. When making pancakes, the proofing is shifted to the beginning of baking, which helps the yeast dough to keep its softness when ready. At the same time, the filling begins to heat up and take on the appearance of a syrup, which, when pressed with a spatula for the second time, is perfectly distributed over the entire inner surface of the pancake in an even layer and at the same time slightly connects its upper and lower layers, removing the air void that would be inevitable with this stuffing. The result is like two soft pancakes with a sweet layer. If there is no spatula or baking press, then it is quite possible to do with a saucer or bowl of a suitable diameter.
Quote: Kubeba1
some time ago I made these in a multi-baker on a "pancake" panel, only without rice flour and with honey filling according to Sweet the Mi recipe
Natalia, the beauty! Basically, I also make pancakes without rice flour. A very unusual recipe with honey filling, there was an option with the addition of sugar syrup to the main filling with nuts, but still the filling remained crumbly, like wet sand. And the dough recipe is completely different in your version, more rich.
Quote: Kubeba1
It didn't work out right away, let them now sit in this thread.
You definitely have nothing to apologize for and thank you for your trust, but can you still issue your version with a separate recipe? Recipes differ significantly not only in the method of preparation, but also in the composition of the ingredients, and for those who have a multi-baker and in everything, your option may be interesting.
Quote: Kubeba1
Thanks for the reminder, I should repeat, delicious things
delicious pancakes!
Tosha
Well, that's it! I will pamper my men on the weekend!)
And on the link I got stuck and watched the souffleblins
marina-mm
Ilonawhat kind of pancakes are interesting,. I'll have to cook my sweets, it's not for nothing that I bought rice flour yesterday.
Kubeba1
Corsica, IlonaKorean recipes are so tempting and varied (and nutritious).
Unfortunately, I do not have photos of the process, so I slowed down with the recipe, but yes, for the owners of a multibaker with a pancake socket, this would be useful, especially since you can stuff savory inside there.
And I also remembered - once they discussed round hammers for meat in the "little things", just thought that the second function for them could be to flatten these pies

Quote: Tosha
stuck and watched the souffleblins
Yeah, and they remembered about them in "multi-bakers", we should try.

Tatyana1103, Thank you! I love folk recipes - simple ingredients, and the result is always amazing.
Corsica
Tosha, marina-mmThank you for your interest in the recipe! Girls, it is customary to serve pancakes hot, but be careful and warn the sweets so that they do not burn with the filling.
Quote: Tosha
I will pamper my men on the weekend!)
And on the link I got stuck and watched the souffleblins
Antonina, delicious pancakes, and souffleblins are prepared in the same way as Japanese pancakes, there was a recipe on the site.
Quote: marina-mm
I'll have to cook my sweets, it's not for nothing that I bought rice flour yesterday.
Marina, delicious pancakes! With rice flour, pancakes are a little more crunchy and closer to our donuts in structure, but rice flour is different, so you can reduce its amount for taste.
Quote: Kubeba1
Korean recipes are so tempting and varied (and nutritious).
yes that's right, especially breakfast dishes. Basically, like any other kitchen, there is a base and there are variations. Traditionally, pancakes are made from a mixture of wheat flour with rice flour, and the filling is in the form of sugar, nuts and cinnamon, but nevertheless, brands that produce ready-made mixtures for making desserts offer various options in their desire to stand out and win customers, for example, replace rice flour a small amount of starch or corn flour, add milk powder and natural honey flavors to the filling mixture. And busy and time-saving people have come up with quick option for making dessert, in which the dough is replaced with two slices of toast bread, a little honey or sugar syrup is added to the filling (sometimes, the filling is additionally heated to a homogeneous consistency), since this option is prepared quickly enough and the sugar will not have time to dissolve without additive. Then everything is simple, put the filling on one slice of bread, cover with a second and cut a round blank with a mold or an ordinary glass, if the edges are poorly sealed, then you can additionally crush the edges with a fork or seal with a rolling pin, and fry with oil or in a dry, well-heated frying pan. Source and MK in photos Boni's blog:

🔗

.
Quote: Kubeba1
Unfortunately, I do not have photos of the process, so I slowed down with the recipe, but yes, for the owners of a multibaker with a pancake socket, this would be useful, especially since you can stuff savory things inside.
Natalia, according to the rules of the site, 1 photo is enough to draw up a recipe and you have it, you can always add the rest later if you wish, and you will reflect the main information on cooking and recipe in the text. By the way, there was a variant of making pancakes almost in a multi-baker:

lgt_EYjbxt8

.
I’m not so much thinking about the filling for pancakes, but about the recipe for the dough, it would be possible to make the consistency even softer, but in this version, it will probably be difficult to do without a large amount of oil.
marina-mm
Quote: Corsica
With rice flour, pancakes are a little more crunchy and closer to our donuts in structure, but rice flour is different, so you can reduce its amount for taste.
Ilona, I'm interested in cooking with rice flour, so I'll try it according to the recipe. Pancakes will be relevant to us, they are also lean. And then you can experience it in a multi-baker.
Corsica
MarinaI hope the pancakes are to your taste. I would be interested to know your opinion about making pancakes in a multi-baker.
marina-mm
Ilona, I myself hope for a speedy execution, then I will come to report.
Corsica
Marina, Thank you! Yes, one more thing, usually, homemade pancakes are much smaller in size than those shown in the videos.
marina-mm
Ilona, baked pancakes, liked it. Only the filling did not become liquid, maybe because there was less sugar and added cocoa.
And finely chopped the walnuts so as not to break. I will do more. Mine said that they are not pancakes, but pies, albeit thin.
Corsica
Marina, thanks for the tip!
Yes, probably a little sugar, and the cocoa powder and walnuts made the sugar syrup thicker.
Quote: marina-mm
Mine said that they are not pancakes, but pies, albeit thin.
"pancake" is from the generally accepted definition of Hotteok and, yes, there is little resemblance to regular pancakes.
marina-mm
Ilona, yes, I understood about the filling, the main thing is that mine liked the "pies"
Sweet spring rolls (Hotteok)
The photo is already cold.
Corsica
Marina, the beauty! where is the syrup formed, if the filling is put from the heart and not sparing.
Quote: marina-mm
the main thing is that mine liked the "pies"
yes, the main thing is that the dish had to taste. Thanks for trusting the recipe.
marina-mm
Quote: Corsica
Divide the dough into 10 equal portions. Take one piece and stretch it with your hands into a round cake, put some filling (about 2 tsp, full with the top)
Ilona, ​​follow the instructions.
Corsica
Marina, I never asked you about rice flour: did you add it to the dough or did you cook it only on wheat flour?
marina-mm
Ilona, I made the dough exactly according to the recipe, with rice flour. I have never had such a white dough.
Played only with filling. We don't like peanuts, added walnuts, cocoa and orange peel powder.
Corsica
Marina, Thank you! Delicious filling.
Yarik
IlonaThanks for the delicious pancakes! We liked it very much, especially my husband

Sweet spring rolls (Hotteok)
Corsica
Yaroslavna, the beauty ! Thanks for your feedback. I am glad that the recipe did not disappoint you and that the pancakes are to your taste.

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