Crispy Fried Corn Cakes
Ingredients: 1000g refined cornmeal, 100g corn flour, an appropriate amount of sugar, butter, etc. Seasonings: 50g red bean paste filling. Preparation Method: Fry. First, mix the cornmeal, corn flour with sugar, butter, and water until well combined and kneaded thoroughly. Shape into strips, divide into portions, wrap in red bean paste, flatten, then roll out into thin cakes. Heat salad oil in a pan to 50–60% heat, add the corn cake dough, and fry until the crust turns golden and puffs up.
Flavor Profile: Golden color, thin crust, and sweet filling. Key Techniques: Use bagged refined instant cornmeal. When rolling out the cakes, ensure even rolling and consistent pressure to prevent filling leakage. (Zunyi)
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