Wenxi Boiled Cake
One of Shanxi's eight traditional famous pastries. The exterior is coated in white sesame seeds, offering a crisp, sandy texture and sweet flavor that grows richer with each bite.
Ingredients
flour (1.1 kg steamed and cooled, 300 g raw)
1.4 kg
roasted sesame seeds
650 g
white sugar
300 g
brown sugar
220 g
honey (100 g for dough, 450 g for honey syrup)
550 g
sesame oil (175 g for dough, approx 1 kg for deep frying)
1.175 kg
malt sugar (500 g for dough, 600 g for honey syrup)
1.1 kg
baking soda
10 g
water
a pinch
Instructions
1
Step 1
First steam 1.1 kg of flour, let it cool completely, crumble it, then mix in 500 g malt sugar, 100 g honey, 175 g sesame oil, 220 g brown sugar, a pinch of water, baking soda, and the remaining 300 g of raw flour. Knead all ingredients into a dough with a consistency similar to steamed bun dough.
2
Step 2
Heat a pan and add approximately 1 kg of sesame oil. Once the oil is hot, pinch off small portions of the dough, roll them into balls the size of pigeon eggs. Dip the balls in a wire sieve under running water, drain excess moisture, then carefully lower them into the hot oil. Fry over medium heat for about 3 minutes until the outer layer turns jujube red, then remove and set aside.
3
Step 3
Prepare a separate pan, add 450 g honey, 300 g white sugar, and 600 g malt sugar. Simmer for 10 minutes until the syrup forms long strands when lifted, indicating it is ready. Place the fried cakes into the honey syrup, soak for approximately 2 minutes, then remove and roll in the roasted sesame seeds until the seeds adhere evenly to the surface. The Wenxi boiled cakes are now finished.
