Food recipes
Korean Brown Sugar/Cinnamon Filled Pancake
Korean Brown Sugar/Cinnamon Filled Pancake Ingredients: wheat flour, white, all-purpose, unenriched salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic sugars, granulated lea...
Korean Brown Sugar/Cinnamon Filled Pancake
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
oil, corn, peanut, and olive
sugars, brown
Directions:
Leave the mix of fermented yeast water in a warm place (30-40C) for 10 minutes.
After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
Mix them well and cover the bowl with wrap.
Ferment it in a warm place for 3 hours.
When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
Widen the dough with your hands and put a spoonful of stuffing on it.
Seal the dough.
Repeat it for the rest of the dough.
Preheat the frying pan for 20 seconds and add some oil.
Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked.
(Cook them on medium to low heat).
Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
oil, corn, peanut, and olive
sugars, brown
Directions:
Leave the mix of fermented yeast water in a warm place (30-40C) for 10 minutes.
After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
Mix them well and cover the bowl with wrap.
Ferment it in a warm place for 3 hours.
When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
Widen the dough with your hands and put a spoonful of stuffing on it.
Seal the dough.
Repeat it for the rest of the dough.
Preheat the frying pan for 20 seconds and add some oil.
Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked.
(Cook them on medium to low heat).
Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.