오뚜기 찹쌀호떡믹스 400G(OTG Glutinous Rice Pancake Mix 400G)

Making Traditional Hotteok:

1. Mixing the Dough:

• Combine 180 ml of warm water (40°C to 45°C), 3 g of Dry Yeast, and 297 g of Hotteok Mix in a bowl.
• Knead the mixture for about 5 minutes until a smooth dough forms.

2. Preparing the Filling:

• Lightly coat your hands with cooking oil to prevent sticking.
• Take a portion of the dough and divide it into pieces weighing about 60 g each.
• Flatten each piece of dough and place 12 g of the jam mix in the center.
• Carefully seal the dough around the filling, making sure it doesn't burst open.

3. Cooking Hotteok:

• Preheat a frying pan and add a small amount of oil.
• Place the filled dough seam side down in the pan and cook over low heat.
• Once the bottom turns golden brown, flip the hotteok and press it gently with a spatula. Cook for 1-2 minutes.
• Flip again and cook the other side for an additional 1-2 minutes until fully cooked and crispy.
• Remove from the pan once done.

Note:

• Use all the remaining dough on the same day.
• Be cautious when eating hotteok while it's hot, as the jam may spill out and cause burns.

Making Cinnamon Rolls & Glutinous Rice Pancakes

Preparation:

Prepare the Dough:

• Mix 220 ml of warm water (40–45°C) with 30 ml of cooking oil (about 5 tablespoons) and yeast.
• Add 460 g of Hotteok Mix and knead thoroughly for about 5 minutes to form a smooth dough.
• Allow the dough to rise in a warm place for 30 minutes to 1 hour for a richer flavor.

Cinnamon Rolls:

1. Shape the Dough: Take a portion of the dough (about 100 g) and roll it out thinly into a rectangle shape.

2. Add Filling:

• Sprinkle sugar and cinnamon evenly over the flattened dough.
• Roll the dough tightly into a log and slice it into rolls of desired thickness.

3. Cook: Place the rolls in an air fryer and cook at 180°C for 10–15 minutes until golden brown.

4. Serving: Place the rolls in an air fryer and cook at 180°C for 10–15 minutes until golden brown.

Tip: For a consistent taste, sprinkle with a bit of sugar after rolling.

Glutinous Rice Pancakes:

1. Prepare the Dough:

• Lightly oil your hands and take a portion of the dough (about 50 g).
• Flatten it and place a spoonful of filling (about 7 g) in the center.

2. Shape the Pancakes: Seal the dough around the filling to form a ball, then gently flatten it into a pancake shape.

3. Cook: Place the pancakes in an air fryer and cook at 180°C for 10–15 minutes until crispy and golden brown.

4. Serving: Serve hot with a side of honey or maple syrup for added flavor.

Storage

• Store in a cool, dry place.

Caution

• The jam may spill out when hot, so handle with care.

Allergen Information

• Contains wheat, gluten, milk, peanut and sesame.

[Batter Mix] Wheat Flour, Starch Preparation (Thickener (1422), Milk), Sugar*, Skim Milk, Glutinous Rice*, Sugar, Corn Starch, Potato Starch, Modified Starch (1420), Vegetable Oil, Salt, Baking*, Colour (101)

[Jam Mix] Brown Sugar, Glucose, Dark Brown Sugar, Roasted Peanuts Flake, Wheat Flour, Vegetable Oil, Cinnamon*, Molasses*, Anticaking Agents (341, 170), Sesame, Coconut Cream*, Sweetener (960), Seasoning*, Green Tea Extract

[Dried Yeast Mix] Dry Yeast, Stabiliser (491), Antioxidant (300), *Powdered

• Contains Wheat, Gluten, Milk, Peanut, Sesame.

Per 100g:

• Energy: 1660 kJ (397 Kcal)
• Protein: 7.0 g
• Total Fat: 3.9 g
• Saturated: 0.6 g
• Carbohydrate: 82.0 g
• Sugars: 31.0 g
• Sodium: 620 mg

Corean Food Corporation Pty. Ltd.
• Address: U1, 5 Baling Street, Cockburn Central, WA 6164, Australia
• Tel: +61 8 9417 2629
• Fax: +61 8 9417 2053