Bubble Cake
A renowned pastry from Houma, Shanxi, with a milky-white color and a puffy, bubbly crust. Soft and sweet, it melts in the mouth.
Ingredients
flour
500 grams
roasted flour
50 grams
walnut kernels (chopped)
25 grams
sugar rose
50 grams
sesame seeds
15 grams
pork back fat (remove membrane, dice, blanch briefly)
150 grams
lard (part for cooking the dough, part for frying)
1 kilogram
white sugar
250 grams
rock sugar (crushed)
25 grams
sesame oil
a little
water
400 grams
Instructions
1
Step 1
Remove the membrane from the pork back fat, cut it into small dice the size of soybeans, blanch briefly in boiling water and set aside. Crush the rock sugar, chop the walnut kernels into small pieces, and add them to a bowl together with the blanched pork back fat dice. Add white sugar, roasted flour, sugar rose, sesame seeds, sesame oil, and a little water, mix thoroughly, and gently knead into a filling.
2
Step 2
Add 400g of water to a pot, bring to a boil, then stir in the lard. Once the mixture returns to a rolling boil, pour in the flour (take care not to let it clump). Poke several holes in the dough with chopsticks to allow steam to escape during cooking. Cover the pot with a lid, simmer over low heat for approximately 10 minutes, then knead the dough for 5 minutes until it turns a snow-white color. Divide the dough into 30 equal portions.
3
Step 3
Divide the prepared filling into 30 equal portions.
4
Step 4
Pour the remaining lard into a pot and heat to medium temperature (around 50% heat). Wrap each dough portion with a portion of the filling, seal the edges tightly, and shape into a flat round patty. Drop the patties into the hot lard to fry. Fry until the patties puff up and form bubbles on the surface, then continue frying for a short while longer until fully cooked.
