Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes. | 2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water. | 3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours. | 4. 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. | 5. 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. | 6. Preheat the frying pan for 20 seconds and add some oil. | 7. 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). | 8. Press the dough with a spatula and when both sides are golden brown you can serve them on a plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose white flour	1 1/4	1/4		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
milk	6	tablespoons		54.9	4.302	2.835	2.943
water	45			0.0	0.0	0.0	0.0
white sugar	1/4	teaspoon		4.0635	1.0498	0.0	0.0
yeast	1/4	teaspoon		2.775	0.3063	0.3582	0.0135
cinnamon	1/4	teaspoon		-	-	-	-
peanut	2	tablespoons	crushed	103.4775	2.9437	4.7085	8.9863
dark brown sugar	6	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.