【Pan Fried Sweet Sesame Cakes】
by MaomaoMom
It is a beautiful sunshine day outside looking through my dining room window. It is still quite cold -9C in Ottawa. However it is pleasant that I will take Mondays off until end of March to finish my unused vacation days. So I am sharing this recipe with you, hope you will enjoy as much as I do.
This Chinese dessert can be served as appetizer or after the meal. Its special homemade layered dough wrapper and sweet black sesame filling make you keep wanting for one more.
Meal type: appetizer, dessert
Prepare time: 1 hour
Cook time: 20 minutes
Level: Medium
Serves: 12 servings
Ingredients:
Filling:
1) 1/2 cup roasted black sesame seeds (55g), ¼ cup brown sugar (37g), 2 tbsp all purpose flour;
2) 1 tbsp corn oil (12g); 3 tbsp honey
Dough:
3) 1 cup unsifted all purpose flour (160g);
4) 1/2 cup boiling hot water (120g), 4 tsp cold water (19g), 1 tsp corn oil;
Oil paste:
5) ½ cup + 3 tbsp unsifted cake & pastry flour (97g), ¼ cup corn oil (53g);
Others:
6) 3 tbsp corn oil.
Directions:
Filling:
1: Place roasted black sesame seeds in a plastic bag, seal and roll with a rolling pin (Picture1). Transfer the crushed sesame seeds into a medium size bowl, then add remaining Ingredient 1) (Picture 2) and combine with a fork. Add 1 tbsp corn oil and 3 tbsp honey (Picture 3) and mix well. Divide into 12 equal portions then set aside.
Dough:
2: Place 1 cup flour in a medium size bowl, slowly stir in boiling water until it mixes well with flour (Picture 4). Add 4 tsp cold water and knead to form a dough. Add 1 tsp corn oil and continue to knead the dough for about 1-2 minutes until a smooth ball is formed (Picture 6). Cover with a damp cloth and let it stand for 20 minutes.
3: Combine all ingredients of Ingredient 5) in a small container. Mix well with a spoon (Picture 7), then cover and set aside.
Wrapper:
4: Rub some corn oil on both hands and on a clean work surface. Knead the dough a few times and divide into 12 equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (Picture 8). Fold into thirds, top edge down then bottom edge up (Picture 9). Turn 90 degrees, press down and roll out into a 4×12 cm rectangle (Picture 10). Again fold into thirds, top edge down then bottom edge up (Picture 11).
5: Roll the dough out into a 12×16 cm rectangle (Picture 12). Fold top edge down into a slender roll (Picture 13). Roll from left to right to form a ball (Pictures 14). Cover with food wrap while working on the remaining 11 portions.
7: Heat 1.5 tbsp oil over medium heat in a non-stick pan. Place in six sweet sesame cake when oil is hot. Cook one side for 4-5 minutes (Picture 19), then turn over and cook for another 4 minutes until golden (Picture 20). Repeat for the other 6 cakes. Serve immediately.
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