糖餅Sweet Filled Pancakes (Hotteok)

Prep 25 min·Cook 20 min·Rest 1 h

1. 1You're here
   Step 1.

   Mix the flour, glutinous rice flour, yeast, sugar and salt. Add the warm milk and oil and stir into a soft, very sticky dough.

   250 g Plain flour50 g Glutinous rice flour4 g Fast-action dried yeast1 tbsp Sugar½ tsp Salt220 ml Lukewarm milk (or water)1 tbsp Cooking oil (for the dough)

   Dough making

   Wok-chan's tip鑊仔貼士

   It's meant to be too sticky to knead; just beat it with a spoon for a minute.
2. 2
   Step 2.

   Cover and leave somewhere warm for 1 hour until doubled. Knock it back with an oiled spoon.

   250 g Plain flour

   1 hYeast proofing
3. 3
   Step 3.

   Mix the brown sugar, cinnamon and peanuts for the filling.

   100 g Dark or light soft brown sugar1 tsp Ground cinnamon40 g Roasted unsalted peanuts, chopped

4. 4
   Step 4.

   Oil your hands, take an eighth of the dough, flatten it in your palm and add a heaped tablespoon of filling. Pinch the edges up and seal tightly.

   250 g Plain flour100 g Dark or light soft brown sugar

   Simple wrapping

   Wok-chan's tip鑊仔貼士

   Seal well: any gap lets the sugar leak out and burn in the pan.
5. 5
   Step 5.

   Heat 1 tbsp oil in a frying pan over medium heat. Fry two or three at a time, seam side down, for 1 minute.

   4 tbsp Cooking oil250 g Plain flour

   Pan-fry
6. 6
   Step 6.

   Flip and press each one flat to about 10 cm with an oiled spatula or the base of a cup. Fry for 2 minutes until golden.

   250 g Plain flour

   2 minPan-fry
7. 7
   Step 7.

   Flip again, lower the heat, cover and cook for 2 minutes more so the sugar melts. Cool for a minute before eating.

   250 g Plain flour100 g Dark or light soft brown sugar

   2 min

   Wok-chan's tip鑊仔貼士

   The filling is molten sugar: bite carefully.