Hotteok 호떡 (Korean Sweet Pancake) - Baking with Tray ep. 8

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...

Souffle Pancakes - episode 1 of Baking with Tray

After 2 years I'm finally going to revive this blog! Some of you may know I have an instagram account (@bakingtraybakes) where I post some of my bakes. Recently I have been starting a "Baking with Tray" live stream where I bake together with my viewers! It's been quite fun! So for those who have watched the first episode (A BIG THANK YOU!) here is the written recipe for you to follow :)

Please tag me if you have made these pancakes so I can see! 

I've put the weight measurements in as well as I know some people prefer that! (I do! It's the inner scientist within me haha)

Souffle Pancakes
Recipe adapted from Ddulgi 뚤기

Ingredients
2 egg yolks (27g)
2 Tbs milk
1 Tsp vanilla essence/extract 
4 Tbs plain flour (33g)
1/2 tsp baking powder (2g)
2 egg whites (65 g)
1 Tbs + 1 Tsp caster sugar (23g)

1. Place egg yolks in a medium bowl and whisk to combine. Add milk and whisk. Add vanilla and whisk.
2. Sift in flour and baking powder and whisk until combined.
3. Place the egg whites in a separate bowl. Using an electric beater, beat the egg whites on low speed until frothy (about 2-3 minutes).
4. Add half of the sugar and beat again for another 1-2 minutes.
5. Add the rest of the sugar and beat until the sugar dissolves (1-2 minutes).
6. Beat on high speed until stiff peaks form (You should be able to turn the bowl upside down without the egg whites falling out!)
7. Take one third of egg whites and place in yolk mixture. Whisk by hand until egg whites incorporated (It's fine to whisk harder at this stage).
8. Add another third of egg whites into yolk mix. Fold carefully (we don't want to beat the air out of it).
9. Add the last third of egg whites into yolk mix and fold carefully.
10. Heat a non stick saucepan on low heat. Wipe oil/butter over the pan. Spoon mixture onto the pan (making 4 pancakes). Place lid on saucepan and leave for 3 minutes.
11. Open lid. Add 1 Tbs water into the pan. Close lid and leave for 1 minute.
12. Place one pancake on top of the other (like a sandwich) then flip the whole pancake. Add 1 Tbs water into pan and leave for 2-3 minutes).
13. Remove pancakes from pan onto place. Serve with butter/icing sugar/maple syrup (or ALL THREE!) and eat immediately for best texture :)

Till the next episode!!!

THE "Cinnamoncake"

I think these are the most delicious pancakes I have made in a long time! Thanks to the recipe by the SORTED guys! A cross between a Cinnamon scroll + Pancake = Cinnamoncake! It's quick and easy and the pancakes were really light and fluffy due to the buttermilk. If you don't have any buttermilk you can MAKE YOUR OWN! Yes!! Just add 1/2 tbs of white vinegar or lemon juice to the 150ml of milk and let it stand for 5 minutes.... then TA DA~~ just like magic it turns into buttermilk ^__^ 

Cinnamon Swirl Pancakes
Recipe adapted from SORTED food

Ingredients
75g salted butter
75g dark brown sugar 
1 tsp ground cinnamon
1 cup (150g) self-raising flour
1 tsp baking powder
2 eggs
150ml buttermilk (or 1/2 tbs white vinegar + 150ml milk)
pinch of salt
knob of butter to cook

1. In a small bowl, beat butter, sugar and cinnamon together till smooth and lump free. Transfer mix to piping bag/sandwich bag and set aside.
2. Mix flour and baking powder in separate bowl. Crack in the eggs and stir to mix. Keep whisking while you slowly add the buttermilk. Add pinch of salt and mix until smooth batter.
3. Heat large, non-stick frying pan to medium heat. Rub with butter. Spoon heaped tablespoon of pancake mixture into pan and cook for 30 seconds. Pipe a thin line of spiral on top of raw batter and leave for another 30 seconds.

swiiirrrllll~~

4. Flip pancake over quickly and cook for another 30 seconds. Transfer cooked pancake to plate. Wipe pan clean to get rid of any burnt sugar and repeat process to cook the rest of pancakes.

You can check out their youtube video here! 

My pancakes didn't exactly look like theirs because I didn't have DARK brown sugar, hence the piping mixture is quite light.. and I also forgot to wipe the pan clean so there was a bit of caramelisation happening.. :/ but all in all... yummy fluffy pancakes =D and addictive!!!

yum yum yum :D

Anyways it's a public holiday todayyy~~~ so for those in Victoria.. enjoy it :D maybe make some pancakes... or bake some cookies or bread!! or go out and have some brunch =) such a lovely day~~~ as for me! Gonna do some BAKING!! YAY!!!

Martabak Manis: an Indonesian sweet :)

Time to make some Indonesian sweets =) 

I saw these on Sweet Samsations blog and they looked so yummy that I just had to make them ^___^" so had some time last week to give it a go~

I've never tried a real Martabak Manis... So not too sure if I made it right =S but all I can say is that it was quite delicious :) It tasted like a really fluffy pancake ^^" You can be creative with the fillings - not too sure what the traditional ones have as fillings but I had cheese/brown sugar/peanut butter.

Martabak Manis
Recipe adapted from Sweet Samsations

Ingredients
1/2 tbs dried yeast
1 cup warm coconut milk
1 cup plain flour
1/4 cup caster sugar
1/4 tsp salt
2 eggs, beated
1 tsp margarine
1/2 tsp baking powder
1/2 tsp water

1. Mix yeast with coconut milk in small bowl. Let sit for 10 minutes until bubbles form (make sure the milk isn't too hot otherwise you will kill the yeast! ><)
2. Sift flour, sugar and salt in large bowl.
3. Add in coconut milk mixture to flour and mix. Allow to rise for 2-3 hours in a warm place (the longer you leave it, the more fluffy/the more it will rise)
4. Beat eggs with melted margarine. Add baking powder dissolved in water and mix well.
5. Combine egg mixture with coconut milk mixture, beating for about 30 seconds.
6. Preheat frying pan with low heat. Grease pan with a little margarine. Pour in batter, cover and cook until you can see bubbles starting to form. (~10 minutes).
7. Add desired fillings on top. Remove from pan and fold in half immediately. 

Peanut butter filling ^___^"