Introduction to Pan-Fried Soft Cake

Pan-Fried Soft Cake with Seed Paste

　　Ingredients: Glutinous rice flour 100g, sticky rice flour 10g, tapioca starch 20g, sugar to taste. 　　Seasonings: Seed paste (perilla seed) 20g, white sesame seeds 20g, peanuts 20g, powdered sugar 30g. 　　Preparation Method: Pan-fry. First, mix glutinous rice flour, sticky rice flour, and tapioca starch evenly, then add sugar and water to make a batter. Next, separately roast the seed paste, peanuts, and white sesame seeds until fragrant, then grind them into powder. Make the sugar into powdered sugar and mix everything evenly to form a powdery filling. Heat a flat pan over the stove, add a small amount of salad oil and heat it, pour the batter to form a round, thin pancake. Cook until done, remove and place on a cutting board, evenly sprinkle the filling on top, roll into a long cylindrical shape, then cut diagonally into short sections. Arrange the cut side facing up on a plate in a chrysanthemum shape to serve. 　　Flavor Characteristics: Light yellow color, soft and sticky texture, sweet and fragrant filling. 　　Technical Tips: Spread the cake batter evenly to ensure consistent thickness. Pay attention to the heat while frying, making sure the middle does not burn. (Guiyang)