Full Pancake

Name: Full Pancake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 50g Cornmeal; 420g warm water; 30g Sugar; 3g yeast; 100g Cooked black sesame; 50g Cooked walnuts; 40g brown sugar

by Daughter of heaven

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pan-fried cake is one of Xiamen’s traditional specialty cakes. The inside is like honeycomb, the interlayer is sweet, soft and smooth, and full of elasticity. When I woke up in the morning, my appetite hadn't been fully opened up. I drank a cup of freshly squeezed soy milk and paired it with the freshly-baked pan-fried cake, which was refreshing. The traditional full-fried cakes are all made of flour. I made a slight improvement and added an appropriate amount of corn flour to increase the intake of coarse grains. The filling can be replaced with red bean paste or pork floss according to your preference. "

Ingredients

Full Pancake

1. Pour flour, corn flour, sugar, yeast, and warm water into a basin and stir evenly to ferment at room temperature.

2. Ripe black sesame seeds into a food processor and beat them into powder.

3. Roll out cooked walnuts, add black sesame powder, add brown sugar and mix into fillings for later use.

4. The roux is fermented until there are dense small bubbles on the surface. Stir briefly twice, don't over-stir.

5. Brush the pan with a little oil, scoop a spoonful of the batter and spread it into a round cake. Heat it over a medium-low heat until small holes appear on the surface.