Yunnan Ham Baba

Overview

In Yunnan, when I first came across the name Baba, I was very curious and couldn’t wait to see what it looked like and what it tasted like. After seeing and tasting it, I realized that the name of the cake is different in different places. The so-called baba is basically similar to the sesame cakes in our Central Plains region, but the method is different and the taste has its own local characteristics. There are many kinds of Yunnan cakes. The ones I have eaten include Xizhou cake, Lijiang cake, highland barley cake, buckwheat cake, etc. What I feel is more exquisite is Lijiang Baba, with diced ham and nut fillings. It is very fragrant and has a particularly rich texture. There is also the Xizhou Baba, which is made using super traditional charcoal grilling. If you want to make it yourself, if you don’t have the kind from Xizhou, just make Lijiang ham cake to savor the taste of Yunnan

Tags

• staple food
• home cooking
• yunnan cuisine
• cake
• egg
• flour
• milk powder
• pumpkin seeds
• sesame
• sugar
• walnut kernels
• yeast powder
• yunnan ham
• salt
• water

Ingredients

Steps

1. 1 Melt the yeast with water

   

2. 2 Pour into flour

   

3. 3 Add an egg and 10 grams of milk powder

   

4. 4 Knead into a smooth dough

   

5. 5 Ferment at room temperature until doubled in size

   

6. 6 Sesame seeds, walnuts, and pumpkin seeds are all fried and mixed with an appropriate amount of sugar

   

7. 7 Crush the nuts first

   

8. 8 Mix evenly with sugar and salt to form filling

   

9. 9 Ham 10 Steps to make Yunnan Ham Cake

   

10. 10 Let the risen dough deflate and rest for a few minutes

    

11. 11 Roll it out into a large piece, mix cooking oil, five-spice powder and a little salt and spread it on

    

12. 12 Sprinkle another layer of diced ham

    

13. 13 Roll it up from one end

    

14. 14 Cut into sections

    

15. 15 Take a section and bring the openings at both ends to the middle and pinch tightly

    

16. 16 Then flatten it and add appropriate amount of nut filling

    

17. 17 Wrap tightly and then flatten

    

18. 18 Put appropriate amount of oil in the pan and fry. Cover while frying

    

19. 19 When one side is golden, turn it over and fry both sides. The ingredients I make myself are more practical and very delicious.