Nutritious Whole Wheat Waffle Hotteok
Healthy Meal Replacement! How to Make Whole Wheat Waffle Hotteok
Wheat bran refers to the outer layers and germ of the wheat kernel, rich in dietary fiber (30-35%). The germ, in particular, is packed with antioxidants like selenium and phytic acid, along with essential minerals such as calcium, vitamins, and zinc, making it nutritionally excellent. When combined with unrefined sugar and crunchy nuts for the filling, these waffle hotteoks become a fantastic snack for kids during holidays. Make a generous batch, wrap and freeze them, and then simply microwave for a quick and delicious treat anytime you crave one!
Dough Ingredients
- 200g Organic Bread Flour (Whole wheat flour is also suitable)
- 20g Wheat Bran
- 3g Instant Dry Yeast
- 16g Unrefined Sugar
- 3g Salt
- 60g Milk (warmed)
- 60g Water (warmed)
- 20g Butter (softened at room temperature)
Cooking Instructions
Step 1
First, accurately measure all your ingredients. Ensure the butter is softened at room temperature, yielding slightly when pressed. For the filling, finely chop your assorted nuts and mix them with the unrefined sugar. You can add cinnamon powder if you like.
Step 2
Since this is a small batch, hand-kneading is perfectly fine. In a bowl, combine the bread flour, wheat bran, yeast, unrefined sugar, and salt. Mix them with your hands. Gradually add the warmed milk and water while mixing until a cohesive dough forms.
Step 3
Transfer the dough to a clean work surface and knead vigorously for about 5-7 minutes. When the dough starts to pull away cleanly from the sides of the bowl, add the softened butter. Gently pinch and fold the dough to incorporate the butter fully, continuing this process for about 5 more minutes. The dough should become smooth and elastic as the butter is absorbed.
Step 4
Shape the smooth dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it proof in a warm place (around 24-26°C or 75-79°F) for about 1 hour. Be careful not to make the environment too hot, as this can lead to over-proofing.
Step 5
To check if the dough has proofed sufficiently, lightly dust a finger with flour and poke the dough. If the indentation remains without shrinking back, it’s ready. If it springs back, it needs more time. If the surrounding dough collapses, it may be over-proofed.
Step 6
Once the dough has proofed, gently punch it down and divide it into portions of about 60g each (50g portions are also fine). Shape each portion into a ball and let them rest, covered, for 10 minutes. This intermediate proofing makes the dough easier to handle.
Step 7
Take one portion of the rested dough and flatten it into a disc using your palm. Place a generous spoonful of the prepared filling in the center. Carefully gather the edges of the dough upwards to enclose the filling completely, ensuring it’s well sealed.
Step 8
Use about 1 tablespoon of the filling for adult-sized portions, or about 2 teaspoons for smaller ones. Be mindful not to overfill, as this can cause the dough to burst during cooking.
Step 9
Here’s what the dough looks like after being filled and sealed. It’s now ready to be transformed into a delicious waffle hotteok.
Step 10
Preheat your waffle maker. Lightly brush the grids with butter or oil to prevent sticking. Place the filled dough inside the waffle maker, close the lid, and cook. Since the sugar filling can take a bit longer to melt, cook the hotteok for a slightly longer duration than you would a regular waffle. This ensures a crispy exterior and a gooey, melted center.
Step 11
Behold the beautifully golden-brown waffle hotteok! Enjoy it immediately with fresh fruit and a glass of milk for a delightful snack. For later, wrap leftover hotteoks tightly in plastic wrap and freeze. When you’re ready for a treat, thaw them at room temperature and warm them briefly in the microwave. They’ll taste almost as good as freshly made! Enjoy your healthy and tasty waffle hotteoks!
