BPP perforfomance task 3rd quarter-Pancakes.pptx

tle -8 PPT

1. Group Performance task

2. Hotteok , filled pancakes that are popular Korean street food, get their distinctive chew from  sweet (aka glutinous) rice flour . Inside each golden brown pan-fried pancake is a gooey brown sugar center with crunch from toasted walnuts. For the ideal crispy interior, enjoy hotteok hot off the pan, right after they’ve been fried.

3. Procedure Place 2 cups all-purpose flour or bread flour, 2 tablespoons granulated sugar, and 3/4 teaspoon kosher salt into a medium bowl and whisk to combine. Sprinkle 1 teaspoon instant dry yeast over 3/4 cup warm water and stir until the yeast is dissolved. Pour into the flour mixture and mix with a flexible spatula until a shaggy dough forms. Knead until the dough comes together into a rough ball. Cover the bowl and let rise in a warm place until doubled in bulk, 40 to 50 minutes. Meanwhile, place 1 1/2 cups packed dark or light brown sugar and 1 tablespoon ground cinnamon in a medium bowl and stir to combine. Knead the dough into a uniform texture. Divide into 10 portions (about 1 2/3 ounces

4. each). Working with 1 portion at a time, roll into a ball. Flatten the dough into a pancake and place 1 teaspoon of the filling into the center. While gently compacting the filling with a finger, stretch the edges of the dough out some more and gather it around the filling. Pinch the edges of the dough together to completely seal the filling in. Shape into a ball again and return to the work surface or place on a baking sheet. Repeat with the remaining portions of dough. 5Heat 3 tablespoons neutral oil in a large nonstick frying pan or griddle over low heat until shimmering. Evenly place enough dough balls in the pan so they are at least 3 to 4 inches apart, about 3 in a 12-inch pan. Cook until the hotteok is golden brown on the bottom, about 2 minutes. Flip the hotteok with a flat spatula, then press down on each one with the spatula until flattened to about 3 1/2 inches in diameter. Cook until the second side is golden-brown and the center is warmed through, about 3 minutes. Flip back to the first side and cook until the edges of the first side are evenly golden brown, about 1 minute more. Add more oil to the pan as needed if the pan is dry.

5. Pancakes!

6. Korean Pancakes Ingredients 4 SERVINGS pancake mix  (Korean organic, try the Sunrise label or Natural Life brand) water veggies  (Prepped, your choice) soy sauce vinegar cabbage kimchi chives  (~ Korean or Chinese ~ slice into 1inch pieces) mung bean sprouts  (~ popular in Cambodia and Vietnam) green onions match stick carrots Order Ingredients

7. Hotteok (Sweet Korean Pancakes) Ingredients 4 SERVINGS 1   pkg.  active dry yeast  (2-1/4 teaspoons or instant yeast) 1/4  cup  warm water  (no need for water if using instant yeast) 1   tsp.  sugar  (no need for sugar if using instant yeast) 2   cups  all purpose flour 1/2  cup  sweet rice flour  (glutinous rice flour/powder) 1   tsp.  salt 1   Tbsp.  sugar 1   Tbsp.  cooking oil 1  1/4  cups  milk  (or almond milk or water Start with 1 cup and gradually add more – 1/4  cup  sugar 1/4  cup  dark brown sugar 1   tsp.  cinnamon powder 10   Tbsp.  seeds  (assorted roasted, and nuts, sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc.) cooking oil  (for pan-frying)

8. Biscuits The term “biscuits” has different meanings depending where you live in the world. In the U.S., biscuits are similar to a dinner roll, but are denser and flakier because they aren’t (typically) made with yeast. Since there’s usually no yeast involved and the rising agent is either baking soda, baking powder, or both—biscuits are considered a quick bread, like banana bread and no yeast bread. In other parts of the world, “biscuits” are more like cookies or scones.

9. 6 Key Ingredients in Buttermilk Biscuits You need just 6 basic ingredients for my homemade biscuits recipe: All-purpose Flour Baking Powder Salt Cold Butter Cold Buttermilk Honey With so few ingredients, it’s important to reach for quality ingredients and avoid any substitutions.

10. BUTTER COOKIES Ingredients 1 cup butter 1 cup white sugar 1 large egg 2 teaspoons vanilla extract 1 pack ready made butter cookies ¼ teaspoon salt

11. Directions Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in the vanilla. Combine flour and salt in a separate bowl; add to butter mixture and mix to form a dough. Cover dough with plastic wrap and chill for at least one hour.

12. 2.Preheat the oven to 400 degrees F (200 degrees C). Chill two cookie sheets. 3.Transfer chilled dough to a cookie press; press out onto chilled cookie sheets. 4.Bake in the preheated oven until lightly golden at the edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool.