I made a pie hotteok with a crisp, thin texture. I used puff pastry dough instead of regular hotteok dough, so I think it turned out to be a hotteok I had never tried before. It takes a short time to roll the dough thinly and rests, and the texture is thinly baked, layer by layer. I put a lot of ground peanuts in brown sugar and it tastes really sweet and savory. I tried adding a little almond powder, but it gives a savory taste, but I think it’s good because the syrup doesn’t flow. You can bake it in a pan, but if you bake it in the oven, you can preserve its unique crispiness. It is baked with sugar syrup on the top, but it is more crispy than baked with egg water, and it does not taste fishy at all, so I think it is better.
40g Cold unsalted butter
80g Cold water
90g Cake flour
90g All-purpose flour
90g Unsalted butter for filling
40g Dark brown sugar
5g Almond powder
2g Cinnamon powder
30g Chopped peanuts
Sugar syrup (sugar 1 : water 3)
1. Mix sugar and salt in cold water.
2. Add cold unsalted butter to the soft flour and light flour and mix with a scraper until the butter is mixed with the flour and becomes a small size.
3. Put the mixture of cold water into a lump, spread it out, apply 1/3 of unsalted butter for peeling, fold 3 folds, wrap in cling wrap, and harden in the refrigerator for 30 minutes.
4. Roll out, spread butter, fold 3 folds and harden in the refrigerator for 30 minutes. Repeat 2 more times.
5. Add almond powder, cinnamon powder, and minced peanuts to brown sugar and mix.
6. Roll out the dough, cut it in half, hold the area with a cutter, put the sugar mixture in the middle, cover it with another dough, and cut it into rounds.
7. Press the edge with a fork to fix it, put it on the oven pan, apply sugar syrup, and bake in an oven preheated to 190 degrees for about 25 minutes.