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hotteok, Korean pancakes with matcha marbled

are not arepas, but the resemblance is amazing haha. These pancakes I discovered on a trip I made several years ago in Seoul, South Korea. The selling in the streets ... It was not until recently that reminded me of its existence when I saw a Korean televonovela, which are very popular in Taiwan, and I looked for the recipe. 호떡 called, hoddeok or hotteok, after asking my friends who have lived there, I concluded that the pronunciation hotteok is more common.

found the recipe on this blog , and later in other blogs in English found other versions, all very similar.

is a very popular sweet snack, a street food typically found in autumn and winter .... a riiiicoooo, sweet, and really easy to make at home.

The wheat flour dough, which can be mixed with rice flour, filled with a mixture of brown sugar, honey, ground or chopped peanuts (or nuts) and cinnamon.
Are easily made in a pan, round and round and round, and ready ^ _ ^

I definitely think I have something to breads made in the pan, attract me, I seem quick to make, and practical:) Here you can find others like it and that other .

I invite you to know the famous Korean hotteok , when I have tested.

ps I believe that with this dough, the filling may vary at will, and maybe I'll try them salty with some cheese ... hotteok will not, but hey, we can be creative:))

Happy weekend!
kisses,


mass Ingredients:
for 18 pancakes (I've made only 13 of 50 grs. C / u)

350 grs. wheat flour (normal) (You can also use bread flour. will change the texture of the dough, and will be a matter of taste)
60 g. rice flour (if no substitute for wheat flour)
4 g.
instant dry yeast 10 g.
100 g. sugar
warm water 225 g.
milk 5 g.
salt

Filling:
160 g.
brown sugar 75 g. ground peanuts or shredded (can substitute for nuts)
3 g.
50 g ground cinnamon
honey
We prepare the filling, after having weighed the mass.
Mix all dry ingredients, and the pre-roasted and ground peanuts, then add honey. With a spoon mix well.


Development of mass:

1. Mix water, yeast and sugar, stir and let stand 5 minutes.
2. Add remaining ingredients and knead well until dough is elastic and shiny look.
3. Place in a greased bowl and let stand until doubled in size. Approx. 1 ½ hours in summer and winter probably 3 hours at room temperature. (I've let stand in refrigerator about 8 hours of the night to early morning, to make them for breakfast).
4. Divide dough into 50 g portions. approx. (Go approx. 13 rolls), bowling and stand approx. 15 minutes.
5. Take each serving, smash on the table with his hand, take the dough in your hand. Place a spoonful of the mixture in the center and proceed to close the edges well.
6. Place each ball on the table fills, and proceed to do the same with all the dough.
7. Heat a frying pan which will spread a little oil (you can do with a napkin, we'll be going through the pan every time we go to cook a new piece, I pan you can make three or four at a time.)
8. Place each ball in the pan (two or at most four), and hand crushing a little. Then flip them and with any tool, trowel, spoon, etc (I used the tool to make mashed potatoes wrapped in Foil:) flattens each ball until it is thin pancake.
9. Simmer on each side until golden brown. When you are ready to inflate a bit and see chubby. After the download them from fire, deflate.
10. Consume warm:))

Sent to Yeastspotting .

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If you ask me what food I like without hesitation say that rice, I could spend days and days eating rice, and especially in paella, sweet, milk, ingredients that accompany it gives me a little Like, I do not disgust or with fish or meat, or vegetables, for my being rice and based'm happy.
This one is made with beef and vegetables but also has a little secret, when I roast and I have too much sauce, never shot, going to the freezer or in ice cube trays or small pots which I then used as a flavor enhancer in my rice dishes and this leads precisely Iberian cheek sauce I made

few months

I Ingredients:
For two people
150 grs.
round grain rice 250 grams. of pig stifle

2 artichokes 1 tomato 100 g

150 g fresh peas.
zucchini 50 grams.
red pepper 1 green pepper 2 cloves garlic

150 grs.
white wine 1 / 2 onion
150 grs. chinstrap sauce (optional)
oil 4 tablespoons extra virgin olive
750 grs.
water salt and freshly ground pepper

mode do: I put the
oil in pan and cook beef, onion, garlic and peppers all chopped very , I leave a few minutes and add the grated tomato, artichokes, halved, peas and zucchini cut, all with a pinch of salt to the vegetables release water when it is well fried add the wine and let it evaporate 1 minute and add the sauce cheek.

Add water and it's time to taste the salt and pepper, when it begins to boil echo the rice, mix everything and left it 10 minutes on medium high, and 5 minutes over medium low, remove from heat and let it stand a couple of minutes.

And ready to bring to the table.

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Rice with Clams in spicy green sauce

Ingredients: 500 grs
.
clam
6 sprigs parsley 1 / 2
chilli oil 2 tablespoons extra virgin olive
1 teaspoon grated fresh ginger 1 teaspoon flour

100 grs. dry sherry

do Mode:
put in a large skillet heat the oil, echo flour and fry 1 minute, stirring constantly to avoid burning and thus remove the raw taste, add the clams

Echo wine and leave it until clams open and I removed.

juice in the fall out, echo the chopped parsley, chopped chilli and ginger, let it reduce a little, add the clams, mixed with the sauce and remove from heat .

and ready to enjoy some delicious spicy clams.

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Brioche Bread Hearts

I think these buns are a perfect example of a delicious combination of East and West cuisine. Abriochada dough stuffed with a cream tea matcha delicious ... especially for fans of green tea or matcha ... For those who fear him or have not tried it yet, this is a good way to do it ... because the taste of matcha is softened cream and much much more interspersed throughout the mass of brioche. Rich, very rich indeed.

The recipe is adapted from this blog and hold it in viewed from the past year. I varied the amount of some ingredients. As I mentioned a couple of entries, I have a very special visit from one side of the world, and for a Sunday breakfast I decided to make brioche, which certainly liked a lot .... and more drenched in condensed milk, yum yum, the best in the world, condensed milk matcha ^_^... please have to try it ?????

Of course, I have to admit that when the bread came out of the oven, I thought they look awesome, awesome, I said pretty ok? ... and then, watching and observing, I came to mind the saying: the man and bear more beautiful the more ugly ... and well, I changed the saying, man, bear, and this bread too hehe.

Hope you have a wonderful week.
Besosssss,


Ingredients:
medium for 4 rolls of 90 grs. approx. and a large cast of 430 grs. approx.

Mass of brioche:

300 grs.
bread flour 65 grs.
sugar 155 grs. milk (place little by little, remember that depending on the type of flour may need a little more or less) 1 egg yolk

4 grs.
instant dry yeast 50 gm. softened butter

Prepared

1. Dissolve yeast in milk, and add all ingredients except butter.
2. Knead into a ball, then add the butter.
3. Knead until dough is smooth, elastic and shiny.
4. Place in a greased pan and let rise for 2 hours until doubled in size. (I stopped to weigh approx. 3 hours in the refrigerator, then remove from the refrigerator and left at room temperature approx. 30 minutes).


matcha tea Filling:

80 grs.
milk 1 egg
55 grs.
sugar 20 grs.
flour 15 grs. matcha tea (the original recipe placed 20 gm. I do not think is necessary both because the flavor is very strong, it can even be reduced to 10 gm. if you want a milder flavor without compromising the flavor or color).
15 grs.

butter Preparation:

1. Boil the milk. Set aside.
2. In a bowl, mix egg white and sugar until well blended (with a whisk just is not making a meringue).
3. Mix the flour, matcha tea, and add to egg mixture and sugar.
4. Add hot milk while beating. When well blended carry over low heat until it forms a thick cream.
5. Lower the heat and add butter, mix well.
6. Spread the cream over a tray covered with envolplast (from 20x15cm approx.), Cover and refrigerate while the mass cam or for several hours (can even do it the day before to ease the work). If you have a tray with these measures, simply place the mixture on plastic wrap and cover with another plastic film roll and stretch to make the rectangle of the specified measures. Carefully place in the refrigerator.


Form the loaves: Here

in the original recipe can see step by step manner that is equal or similar to the folds to make puff pastry. I did not follow the normal procedure, and I did on a whim was already 1 am. :))

1. Roll out the dough with a rolling and shaping rectacular approx. 30x20 cm.
2. Place the matcha paste in the center and then fold the dough over itself, so that the banks are in the middle.
3. Rectáculo stretch and form a long, and bent upon itself nuevamente.Hacerlo is easier to explain;)
4. Repeat the procedure again. I formed a rectangle of 20x25 approx)
5. Roll up like a roly-poly, preferably seal edges and cut the rolls to your liking.
(I cut the roll into two approx., A party divided it into 4 individual rolls of 90 grs. I placed in capacillos or paper cups, and the other part I divided two portions of 220 grs. approx. c / u that I placed in a mold base 19x10 approx.).
6. Let rise approx. 45 min to 1 hour until double in size.
7. Carry a preheated oven at 180 C and bake for 15 to 20 minutes individual loaves, approx. 30 minutes in large pan brioche.

I really liked the irregular shape and turn of the pan: D

The crumb is fine and tender, and aroma and flavor of matcha matches perfectly with the touch of condensed milk ....

Sent to Yeastspotting .

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Speaking COCINAX2 Laurita told me how good is the cake kunquat, and has good reason is stunning, beautiful Laura hope you give the okay, I just made a tiny change that does not alter the taste or texture.

Cutting delicious, fluffy, soft and fragrant, just a problem that can not start and stop, need a lot of will to not eat half cake in one sitting.

Ingredients:

kunquat 150 g 250 g flour 3 eggs
medium
200 grs.
150 grams sugar.
olive oil 3 grams. baking powder 1 on
double pinch of salt leavening


--------- 150 grs. chocolate fondant
30 grams.

butter PREPARATION:
First wash and cut the corner to kunquat and breakers do not have to puree, you will find yourself very nice little bits to eat.

In a bowl put the eggs and sugar and bleach Beat until an increase volume, add oil and crushed kunquat, mix it all with a silicone tongue and I gradually incorporating the flour.

I add the leavening, yeast and salt, and mix very carefully and not to lower outflanking the batter and was very creamy.

Dump the cream in a silicone mold and stick it in the oven to 180 º heat up and down in the second slot for 40 minutes, or when pierced the stick comes out clean, the time depends much of the mold, in silicone usually takes a few minutes in dark metal molds, let it sit a few minutes in pan before turning out.

While resting the cake, I put the chocolate and butter in a bowl and took him to microwave at 80% power for 90 seconds, mix it with a language for complete melting and dropped it on the cake.

And I just have to wait to finish cooling to taste the mixture of ingredients is delicious.

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Habitas kunquat cake fried with a higher oil

Wonderful

oil and a privilege to eat, and I owe my good and dear friend Fernando Rueda, professor of history and gourmet, author and tireless traveler in search of recipes from our land, of those recipes that are lost along the way, due to the sudden change in food and that is slowly pulling it from oblivion.
This entry is more typical of blog Malaga cuisine, but less known I wanted it here and so make known the wonderful work of Fernando Rueda, books like "The soup kitchen of Málaga" , "On the paths of Axarquia" The Collector "The kitchen Malaga" the tour guide and cultural "Málaga en route "....... and a little more this buenisimo oil.

Ingredients: 500 grs
. of habitats Málaga tender
250 grs. spring onion
100 grs. of extra virgin olive oil first cold press Cerro + 2 teaspoons
100 grs. of Iberian ham
2 sprigs of mint

do Mode:
First wash under the tap beans and onions to release their land they may have.
beans robs the ends and the strands but they are so tender they just have, and short on casters, 1 / 2 cms. approx.

Pongo virgin olive oil extra in the pan and when hot echo the rooms and leave a couple of minutes and then the onions, let them fry a few minutes.

And when they have taken a deep green color, I put the mint and covered the pan, over medium heat and the 10 minutes I have no need to add water, with the same steam that they release enough, I open the pan and leave over high heat 2 minutes to evaporate the water and oil left alone.

serving When I put the ham in the heat of the beans is tempered and is delicious and of course a good dash of that oil gives a wonderful flavor and smell amazing.