Start is the same way as fermented bread. Sift the powder once, dig a hole, and add sugar, salt, and yeast. Cover the pit and mix it all together.

Add the warm milk and mix it with a spatula. If it's lumpy, put butter in your hands! Knead about 5 minutes to make it look smooth. After that, ferment for about 30 to 50 minutes. Ferment until it expands twice as swollen.

Press the fermented dough with a spatula to drain the air. Divide it into 6 pieces and put it on your hand to make a circle. Most hotteok doughs are very dry. Today's recipe is not sticky and doesn't stick to your hands. So you don't have to put oil on your hands when you're making a circle.

Let me explain the jam mix for a moment. Based on today's recipe, there are about 6 to 7 hotteoks? You can use a spoonful of rice for each hotteok. If there are 6 hotteok doughs, you can use 3 spoons of brown sugar and 3 spoons of brown sugar. You can boil down the jam mix with nuts. When there is no oil in the frying pan, stir-fry the nuts beforehand.

Grease the preheated pan with plenty of oil, add the round hotteok, turn it over and press it with a presser when it is golden. Don't grill it over high heat so it doesn't burn. You can make hotteok like this. I'm going to make jam mix on the frying pan where I used to bake hotteok. There will be enough oil, right? If it's too dry, remove it a little bit. Add brown and brown sugar in a 1:1 ratio, and cinnamon powder to suit your taste. I caught the amount of water with 3 spoons and 2 spoons of water. Cook the jam mix over low or medium heat. Don't boil it for too long. Remove from heat when bubbles form on one side of the pan as it boils.

Then put the yellow-cooked hotteok on a plate. After putting the melted jam mix on it, decorate it with nuts or ice cream, and swipe! You can cut it and eat it.