Shenzhen held the World University Games, and we also took advantage of a short holiday.
I haven't been idle at home these past few days, and I feel like I have endless housework to do every day.
Although I am quite tired, I still want to make pancakes myself. No matter how tired I am, it is worth it to see my father's delicious food!
Brown sugar filling pancakes
By WyattKuhic
Recipe Recommendations
- flour 500 grams
- corn flour 50 grams
- yeast 3 grams
- black sesame appropriate amount
- white granulated sugar 100 grams
- brown sugar 50 grams
- sweetening
- fried
- ten minutes
- ordinary
Steps for Brown sugar filling pancakes
1
Dissolve white sugar and yeast in warm water, then pour into flour and corn flour, knead into a smooth dough, and let it ferment for 1.5 to 2 hours.
2
Rub the fermented dough for 15 to 20 minutes, then roll a small section into dough, and put appropriate amount of brown sugar on top.
3
Slowly roll up the dough wrapped in brown sugar.
4
Roll it inward from one end and turn it into a small lump.
5
Then use a rolling pin to roll it into cakes about 1 cm thick.
6
Finally, sprinkle black sesame seeds on the cake. In order to make the sesame seeds and the cake better fit, you can roll it slightly with a rolling pin and let it rest for another 10 minutes.
7
Heat the pan, add a little cooking oil, and add the melted cake.
8
Heat the pan, add a little cooking oil, and add the melted cake.
9
Fry on both sides until both sides are golden brown.