Hi all!
Today we made one of my favourite Korean street snacks: Hotteok!! (호떡) often mispronounced as 'hotdog'..haha but there is a HUGE difference! Hotteok are sweet pancakes filled with an oozy melted cinnamon sugar and sometimes nuts.
They were such a cheap street snack that when I visited Korea a few years ago I ate one everyday!! I've yet to find a place in Australia that does it... (so if you are thinking of starting a food truck then there's an idea for ya!).
I've made hotteok a few times (see recipe here) but this time I used a different recipe (uses milk instead of water and the addition of nuts). I think the texture was better and definitely going to add nuts in the future. Loved the crunch!
It might look or sound hard to make but it's not! Even can make it with a sleeping baby on you ^^
Hotteok (호떡)
Recipe by My Korean Kitchen
Ingredients
1 1/4 cups plain flour
1 tsp sugar
1/2 tsp salt
1 tsp dry yeast
1/2 cup lukewarm milk
cooking oil
Filling
1/4 cup brown sugar
1/4 tsp cinnamon
2 tbs crushed nuts (I used walnuts)
1. Sift the flour into the large bowl. Add sugar, salt, yeast and milk and mix together until a dough is formed. Cover and proof for at least 1 hour.
2. After dough has doubled in size, punch down the dough a few times with your fist to release the gas. Cover and let rest for another 20 minutes. Make the filling by mixing brown sugar, cinnamon and nuts in a small bowl.
3. When the dough is ready, coat your hands in some cooking oil to prevent the dough sticking to your hands. Form the dough into a rough log and divide into 6 dough balls.
4. Put one dough ball into your hand and flatten out. Put about a tablespoon of filling into the centre of the dough and seal the dough to make a ball.
5. Heat a frying pan on medium high heat and put about 1 tbs of cooking oil. Place one ball onto the pan (or more if you have room) and fry for about 30 seconds or until the bottom is slightly golden brown.
6. Flip pancake over and press down using the back of a spatula to flatten the pancake. Place lid on pan and turn heat to low. Cook for 1 minute.
7. Flip pancake one last time and cook for another 30 seconds - 1 minute. Remove pancake from pan. Cook the remaining pancakes.
These are best served hot! But just be careful not to burn your mouth on the melted sugar! Hope you enjoy these as much as I do!
Happy Baking!! Till the next episode...
Hello all!
Today we baked chocolate soufflé live on instagram! A bit sad because I don't know where the video saved...so if you didn't catch it.. sorry there's no replay! But here's the recipe :)
It's super simple and tastes light and fluffy! One thing is that you kinda need to eat it immediately otherwise it will deflate (but I'm sure it'll still tastes great!).
Chocolate Soufflé
Recipe adapted from Donna Hay
Ingredients
2 egg yolks
80ml (1/3 cup) milk
1 Tbs corn flour/corn starch
1 Tbs cocoa powder
55g (1/4 cup) caster sugar
40g dark chocolate melts
3 egg whites
1/4 tsp cream of tartar (*I used lemon juice)
20g unsalted butter, melted
1. Preheat oven to 180oC. Brush 2-3 ramekins with melted butter and dust with cocoa powder.
2. Place egg yolks, milk, corn flour, cocoa powder and caster sugar in small saucepan over medium heat. Whisk until mixture begins to thicken (~3 min). As soon as mixture thickens, add dark chocolate and mix until chocolate is melted and mixture is thicker (~1 min).
3. Transfer to large bowl and refrigerate for 5 min to cool slightly.
4. In a separate bowl, beat the egg whites and cream of tartar/lemon juice until stiff peaks. Remove chocolate mix from fridge. Fold in egg whites one third at a time.
5. Spoon the mixture into the ramekins. Run your finger 0.5cm around the edge of the ramekin. Place the ramekins on a baking tray and bake for 15-18 min or until risen. Dust soufflés with icing sugar and serve immediately.
These would be great for dessert for a dinner party (Once restrictions ease!)! You can eat it with ice-cream, whipped cream or a chocolate sauce!
Hope you guys try it out! Happy Baking :D Till the next episode...
Hi everyone!
Today I taught Jonah to make a simple but classic pound cake (saw it on Breadahead Bakery's IG Live tutorials!). His dad used to make a butter cake for him when he was young and I'm pretty sure it was a pound cake because when he asked for the recipe, the answer was.. equal amount of sugar, butter, flour and eggs. A classic pound cake has an equal ratio of butter, flour, sugar and eggs but this version has a few more ingredients added and a bit more butter to give that nice buttery flavour and texture.
It's a really simple cake, made with ingredients you probably already have in your pantry! The flavourings you can add are endless too! Lemon, chocolate, vanilla... the choice is up to you!
We made a sugar glaze to put on top because.. why not! Gives the cake a nice shine.
Pound Cake
Recipe from Breadaheadbakery
Ingredients
185g unsalted butter, softened at room temperature
150g caster sugar
150g plain flour
3/4 tsp baking powder
1/4 tsp salt
3 eggs (150g)
55g milk
Sugar glaze
40g water
60g caster sugar
1. Preheat oven to 180oC (mine was fan-forced) and grease and line a loaf tin with baking paper.
2. Cream the butter and sugar with electric mixer/stand mixer on high for 3-4 minutes until pale and creamy.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Add the flour mix into the butter/sugar bowl and beat on high for 1-2 minutes until incorporated.
5. Beat the eggs and milk in a small bowl/jug. Pour liquid slowly into cake batter while still mixing at the same time. Beat until all incorporated.
6. Pour batter into loaf tin and bake for around 50 minutes or until golden brown and skewer inserted into the centre of the cake comes out clean. Place on wire rack to cool.
7. While cake is cooling make the sugar glaze by putting water and sugar in small saucepan. Heat on high heat until a rapid boil occurs and sugar has dissolved. Remove from heat and brush over the cake.
If you want a taller cake then you can double the recipe or just use a smaller tin. We'll definitely be trying out this recipe again :)
Happy Baking! Till the next episode...
