Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon vegetable oil
- 1 medium sweet potato, peeled and cubed
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Mix well.
2. Add the warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour.
5. While the dough is rising, prepare the sweet potato filling. In a medium saucepan, cook the sweet potato cubes in boiling water until tender, about 10 minutes.
6. Drain the sweet potatoes and mash them with a fork or potato masher.
7. Add the brown sugar, cinnamon, nutmeg, salt, and butter to the mashed sweet potatoes. Mix well.
8. Once the dough has risen, punch it down and divide it into 8 equal pieces.
9. Roll each piece into a ball and flatten it into a disc with your hands.
10. Place a tablespoon of sweet potato filling in the center of each disc.
11. Pinch the edges of the dough together to seal the filling inside.
12. Place each hoppang on a small square of parchment paper.
13. Arrange the hoppang in a steamer basket and let them rise for an additional 15 minutes.
14. Steam the hoppang for 15-20 minutes until they are puffy and cooked through.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
8 hoppang
Nutritional information:
Calories: 220
Fat: 3g
Carbohydrates: 44g
Protein: 4g
Sodium: 230mg
Fiber: 2g
Sugar: 14g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of granulated sugar.
- Instant yeast can be used instead of active dry yeast.
- Coconut oil or olive oil can be used instead of vegetable oil.
- Pumpkin or butternut squash can be used instead of sweet potato.
- White sugar or honey can be used instead of brown sugar.
- Pumpkin pie spice can be used instead of cinnamon and nutmeg.
Variations:
- Savory filling options include ground pork, chicken, or beef with vegetables and spices.
- Cheese and spinach filling can be used for a vegetarian option.
- Red bean paste or custard filling can be used for a sweet option.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a fluffy texture.
- Use a damp cloth to cover the dough while it is rising to prevent it from drying out.
- Be careful not to overfill the hoppang, or the filling may leak out during steaming.
- Use a steamer basket with a lid to ensure even cooking.
- Serve the hoppang warm for the best texture and flavor.
Storage instructions:
- Leftover hoppang can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap each hoppang in plastic wrap and store in a freezer bag for up to 1 month.
Reheating instructions:
- To reheat, steam the hoppang for 5-7 minutes until heated through.
Presentation ideas:
- Serve the hoppang on a bamboo steamer basket for an authentic look.
- Dust the hoppang with powdered sugar or cinnamon for a decorative touch.
Garnishes:
- Chopped green onions or cilantro can be sprinkled on top for a pop of color and flavor.
Pairings:
- Hoppang can be served as a snack or appetizer.
- Pair with a hot cup of tea or coffee for a cozy treat.
Suggested side dishes:
- Steamed vegetables or a side salad can be served alongside the hoppang for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- If the hoppang are not rising, make sure the dough is in a warm place and has enough time to rise.
Food safety advice:
- Make sure the sweet potato filling is cooked through to prevent foodborne illness.
- Use clean hands and surfaces when handling the dough and filling.
- Store leftover hoppang in the refrigerator or freezer to prevent spoilage.
Food history:
- Hoppang is a traditional Korean snack that dates back to the Joseon Dynasty (1392-1910).
- It was originally made with wheat flour and filled with red bean paste or meat and vegetables.
- Today, hoppang is a popular street food in Korea and can be found in many variations.
Flavor profiles:
- The hoppang dough is soft and fluffy, with a slightly sweet flavor.
- The sweet potato filling is creamy and sweet, with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the hoppang as a snack or appetizer.
- Pair with a hot cup of tea or coffee for a cozy treat.
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Region: Korean