【Pan Fried Sweet Sesame Cakes】

【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.

黑芝麻馅糖酥饼F2 【Pan Fried Sweet Sesame Cakes】

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.

黑芝麻馅糖酥饼1 【Pan Fried Sweet Sesame Cakes】
Oil paste:
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.

黑芝麻馅糖酥饼2 【Pan Fried Sweet Sesame Cakes】
6: Press down the dough ball and roll out into a 7 cm circle. Place one portion of filling on top (Picture 15). Carefully work the dough up to cover the filling and seal on top (Picture 16). Turn it upside down (Picture 17), cover with plastic wrap and set aside for 10 minutes. Then press down and gently roll it out to into a 5-6 cm circle. Repeat for 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.

黑芝麻馅糖酥饼F1 【Pan Fried Sweet Sesame Cakes】

pf button big 【Pan Fried Sweet Sesame Cakes】

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33 Responses to 【Pan Fried Sweet Sesame Cakes】

  1. love-cooking says:

    请问毛毛妈,这个芝麻饼冷后怎么加热才好吃呢?打算带去聚会,担心凉后影响口感。谢谢啦!

  2. 兰瑞 says:

    谢谢毛毛妈!今天一看见这个稣饼,立马动手做了起来。虽然花费时间不少,但全家人都很爱吃,老公不由赞叹,毛毛妈真会动脑筋。我说你要知道毛毛妈可非等闲之辈,人家是化学博士,而且是南京人,而且在政府部门工作哩!毛毛妈把这么香的饼放到过年吃,是有道理的。只是有一个问题,我按你的比例精确到克调的水皮,很粘手(试着擀了很容易破),不得不加了好几次粉才揉光滑,我用的是ROBIN HOOD的中筋粉,请问是面粉的原因吗?另外请问如何收口呀?油很多,不容易粘,我做的最后都有点芝麻出来了。
    蛇年新年快乐!

  3. Sarah says:

    毛毛妈做法1里面是不是写错了:然后碾碎的和芝麻,应该是,碾碎的芝麻和红糖吧!我刚来美国时间不长,不知道美国超市里可不可以买到红糖?名字叫什么?

  4. salina says:

    毛毛妈:请问这个可以用烤的吗?

  5. VP2012 says:

    毛毛妈:请问在用料的第5步里:低筋面粉(cake & pastry flour)1/2杯+3大匙(97克)
    这个‘3大匙’是什么呀?

  6. 南南北 says:

    你好毛毛妈,你的这个不粘锅真好,还能烙饼,这个锅跟普通有涂层的不粘锅不一样吧。可以炒菜吗这个?是不是底子特别厚那种,能用很多年吗?我是一个学生,觉得这个锅有点贵,可又觉得如果质量很好用很多年,也很划算,现在用锅底子很薄,烙饼炒菜很不好,还有一个问题这个不粘锅是不是很沉?真的很喜欢,又觉得好贵@—@

  7. Tao says:

    毛毛妈,低筋面可以用pastry flour whole wheat 代替吗?是不是更健康些?

  8. 黄莎莎 says:

    自己做了,没有低筋面粉,油皮还有用中筋面粉,也还好。第一次煎的有点糊,第二次就好一些了。有两个有点漏,不过还算成功吧。谢谢毛毛妈。
    PS:我好想吃麻将烧饼呀,毛毛妈能来个配方吗?

  9. San says:

    Hi, just found your site and many recipes I would like to try. Would you know how to make black sesame paste? I would like to use it like peanut butter or Nutella. Also, black sesame pudding, similar to your red ben pudding…with or without heavy cream….thanks a lot in advance!

  10. jingli says:

    這個酥餅是我的最愛,做過N多次了,百吃不厭,謝謝毛毛媽的Recipe!

  11. jennifer says:

    请问毛毛妈有微信吗?

  12. yannyfly says:

    毛毛妈,刚刚试做了这个点心,
    油酥老是跑出来,是什么原因呢?
    煎好后吃起来皮有点像年糕,是我放的油酥太少的原因吗?

  13. shuang mu says:

    请问毛毛妈,做好的饼胚可以冷冻起来,改天用油煎吗?

  14. Meltaways says:

    水皮我试了两次,都很稀,黏砧板、粘手、黏擀面杖。对比了鲜肉酥角的水皮,那个方子的水皮含水量要小一些,但是很好操作。不知道我的问题出在哪里呢?

  15. 北丘 says:

    请问这款饼不用油煎,用烤箱烤行吗?烤箱上下火温度和时间多少合适呢?谢谢。

  16. Ling Xie says:

    你好,毛毛妈

    非常感谢你的食谱分享。 我在这学到了不少美食,给我们的家庭生活增添了许多快乐,再次感谢你的无私分享。

    关于您的食谱“黑芝麻馅糖酥饼”里的芝麻馅用的是植物油; 但在”椒盐牛舌饼”里的芝麻馅用的是蛋清。 我很想知道二者做出的馅料的口感有什么不同。我还没试过。

    谢谢你的帮助,盼回复

    祝您愉快

    Ling

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