Pan-fried cake
Overview
Manjian cake is one of Xiamen’s traditional specialty cakes. The inside is like a honeycomb, the interlayer is sweet, soft, smooth and elastic. When I wake up in the morning, my appetite is not fully developed yet. I drink a glass of freshly squeezed soy milk, paired with the pan-fried pancake that is still fragrant just out of the oven, and I feel refreshed immediately. Traditional Manjian cakes are all made with flour. I made a slight improvement and added an appropriate amount of corn flour to increase the intake of whole grains. It is very good. The filling can be replaced with bean paste or meat floss according to your preference.
Tags
Ingredients
Steps
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Pour flour, corn flour, sugar, yeast, and warm water into a basin, stir well, and ferment at room temperature.
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Pulse the cooked black sesame seeds into powder in a food processor.
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Crush the cooked walnut kernels and add them to the black sesame powder. Add brown sugar and mix to make a filling. Set aside.
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The flour batter is fermented until there are dense small bubbles on the surface. Stir a few times, don't over stir.
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Brush the pan with a little oil, scoop out a spoonful of batter and spread it into a round cake. Heat over medium-low heat until small holes appear on the surface.
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Put appropriate amount of filling on one side of the dough.
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Fold the unfilled part on the other side into a semicircle, cover and fry until both sides are golden brown.
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Cut into pieces and serve on a plate.
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Finished product
