1. Stuffed Pancake Mix, Wheat Flour, Hydroxypropyl, Tapioca Starch, Corn Starch, Glutinous Rice Powder, Sugar, Salt, Sunflower Seed Oil, Baking Powder (Disodium Dihydrogen Pyrophoshpate Calcium Phosphate Monbasic Potassium Phosphate Dibasic), Skim Milk Powde, Turmeric Powder. 2. Stuffed Pancake Jam Mix: Brown Sugar, Dextrose, Roasted Peanut Powder, Wheat Flour, Sunflower Seed Oil, Cinnamon Powder, Roasted Sesame. 3. Instant yeast: yeast, Rehydrated Agent.
1. Dissolve the yeast (8g) into war water (104- 113F, 260ml) in a mixing bowl. THen mix it with Ottogi Korean Pancake Mix Powder (402g). When the dough becomes firm enough, knead it using a rice scoop for about 5 min and round it up into the center. 2. Cover the plastic wrap over the bowl in order to allow the dough to rise until doubled in bulk (This may take 30-45min). Then squeeze it gently for all the gases to be removed from the dough. 3. Grease your hands and take off small portion of the dough (approx. 5g). Flatten the dough to cover the palm of your hand. Put a spoonful of Jam Mix (13g) in the center then seal the dough around the filling and make a ball. 4. Heat a large pan over high heat. Reduce heat to mid-low and add one tablespoon of oil. Place two dough portions into the heated pan turn them when bottom is slightly browned. Flatten it with an oiled spatula and cook until the bottom is golden brown, then turn it and cool the other side until it becomes golden brown.