17 specialty cakes: no need for dough fermentation – delicious treats you can enjoy every day!

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　　17 Unique Types of Cakes: No need for yeast – delicious treats you can enjoy every day! http://img01.sogoucdn.com/app/a/100540018/b6604e6c6e29450ebddde215ec5ae982
Ingredients:
150 grams of flour, along with an appropriate amount of green onions, chicken powder, salt, and sesame seeds.
Instructions:
1. Add an appropriate amount of salt and chicken powder to the flour, mix well, then add enough warm water to form a dough. Cover it with plastic wrap and let it rest for 20 minutes. Wash the green onions and chop them into small pieces.
2. Knead the dough into a strip, then divide it into 4 smaller portions.
3. Roll each portion into thin sheets about 0.3 cm thick. Brush them with oil and sprinkle with green onion pieces.
4. Roll up the sheets along their long edges to form long strips.
5. Fold the ends of these strips towards the center to create two rolls.
6. Place the two rolls on top of each other and press them slightly flat.
7. Use a rolling pin to flatten them into circles about 0.5 cm thick.
8. Coat both sides of the circles with sesame seeds.
9. Heat oil in a pan, place the cakes in the pan, and fry one side until it turns golden brown. Turn them over and fry until both sides are fully cooked.

2. Pocket Cakes: http://img02.sogoucdn.com/app/a/100540018/46e87148e5d5fc805a3c69ef0f1f0495
Ingredients:
200 grams of flour
Instructions:
1. Add enough warm water to the flour to form a smooth dough. Cover it with plastic wrap and let it rest for 20 minutes.
2. Knead the dough into strips, then divide them into portions weighing about 50 grams each.
3. Press each portion flat, then use a rolling pin to flatten it into sheets about 0.2 cm thick.
4. Take one sheet, brush the center with oil and the edges with water. Cover it with another sheet, pressing the edges together. This creates a pocket cake. Repeat this process with the remaining dough.
5. Heat oil in a pan, place the pocket cake dough in the pan, and fry one side until it turns golden brown. Turn it over and fry until both sides are golden brown and the center is cooked. Remove it from the pan, cut it in half, and fill it with cooked filling.

3. Pumpkin and Egg Pancakes: http://img03.sogoucdn.com/app/a/100540018/29aa814d7cbd59afedfe0101827564ee
Ingredients:
350 grams of pumpkin, 100 grams of flour, 50 grams of glutinous rice flour, 2 eggs, about 150 milliliters of water, along with an appropriate amount of ginger and green onions.
Instructions:
1. Peel and remove the seeds from the pumpkin, then chop it into small pieces. Chop the green onions and ginger into small pieces. Beat the eggs into an egg mixture.
2. Put the pumpkin pieces, ginger, and green onions in a large bowl. Add the flour and glutinous rice flour, along with a little salt (you can also add sugar if desired). Add the egg mixture and about 150 milliliters of water. Mix everything thoroughly to form a batter.
3. Heat oil in a pan. Pour half of the batter into the pan, cover it with a lid, and fry it over low heat until it sets. Turn it over and fry until both sides are golden brown and the center is cooked. Remove it from the pan, cut it into pieces, and serve it. Repeat this process with the remaining batter. 　　4. Cabbage and Dried Shrimp Pancakes: http://img01.sogoucdn.com/app/a/100540018/1fca8d30de9350f67d3fe2dd142f157f Ingredients: 200 grams of flour, 250 grams of cabbage, an appropriate amount of dried shrimp Seasonings: An appropriate amount each of cooking wine, ginger, garlic, scallions, and chicken flavoring Instructions: 1. Wash the cabbage and chop it finely; add an appropriate amount of salt and mix well. Let it marinate for 10 minutes, then squeeze out any excess water from the cabbage. Wash the dried shrimp and drain them. Chop the ginger and garlic into small pieces, and cut the scallions into florets. 2. Heat oil in a pan, add the dried shrimp, and fry them over low heat until they turn slightly yellow. Add two teaspoons of cooking wine and stir well. Set aside. 3. Combine the fried dried shrimp, chopped ginger and garlic, and scallion florets with the marinated cabbage. Add an appropriate amount of chicken flavoring and sesame oil, then mix well. Set aside for use. 　　5. Sweet Corn Tortillas: http://img01.sogoucdn.com/app/a/100540018/d8c483facec1104b9ae693a7559d1660
Ingredients:
150 grams of glutinous rice flour, 50 grams of corn flour, 1 ear of young corn, appropriate amount of sugar (adjust according to personal taste)

Instructions:
1. First, cook the young corn until it’s ready, then cool it down and peel it into kernels.
2. Put the glutinous rice flour, corn flour, cooked corn kernels, and sugar into a large container.
3. Add an appropriate amount of warm water and knead to form a dough (this step is quite easy!).
4. Roll the dough into strips and then divide them into smaller pieces (I skipped this step to save time – I simply took small pieces from the dough, shaped them into balls, and flattened them; it seems that the resulting tortillas end up being more or less of the same size!). Flatten these small pieces further to create the raw tortilla shapes.
5. Heat oil in a pan, place the raw tortilla shapes in the pan, and fry over low heat until both sides are golden brown, then remove them from the pan. 　　6. JD.com Meatballs: http://img03.sogoucdn.com/app/a/100540018/2de0658540e58e63f04774567e4148c0
Ingredients:
300 grams of flour, 250 grams of beef, 50 grams of green onions

Additional ingredients: 1 egg, an appropriate amount of ** powder, ginger, soy sauce, starch, cooking wine, and sesame oil.

Instructions:
1. Wash the beef and chop it into small pieces. Cut the green onions and ginger into fine pieces.
2. Add a little starch to the beef pieces and mix well. Then add one spoonful of cooking oil, an appropriate amount of salt, ** powder, soy sauce, cooking wine, and sesame oil. Beat in an egg and stir in one direction until the mixture is well combined.
3. Add the chopped green onions and ginger, continue mixing in one direction, then cover with plastic wrap and let it marinate for 30 minutes.

For preparing the dough and meatballs:
1. Add an appropriate amount of warm water to the flour and knead until a smooth dough is formed. Cover with plastic wrap and let it rest for 20 minutes.
2. Roll out the rested dough into a long strip, then divide it into four smaller portions.
3. Shape each portion into a ball, flatten it with your hands, and roll it into a thin sheet.
4. Make a cut from the center of the dough sheet all the way to the edge, splitting the sheet in half.
5. Spread the marinated meat mixture evenly over three-quarters of the dough sheet, being careful not to cover the edges.
6. Fold the part without the meat mixture upwards, then to the right. Finally, fold the remaining bottom part upwards, pressing the edges tightly together.
7. Heat oil in a pan, place the folded meatballs in it, cover the pan, and cook over low heat until both sides are golden brown and the filling is cooked through. Cut them into desired sizes before serving.

7. Carrot Red Bean Paste Pancakes: http://img03.sogoucdn.com/app/a/100540018/a903b25d221a3fe5b41e1430974f2912
Ingredients:
250 grams of carrots, 120 grams of flour, 50 grams of corn flour, 50 grams of glutinous rice flour, an appropriate amount of red bean paste and roasted white sesame seeds.

Instructions:
1. Wash the carrots, peel them, and steam them until tender. Transfer them to a bowl and mash them using a rolling pin.
2. Add flour, corn flour, and glutinous rice flour to the carrot puree, and knead until a smooth dough is formed. Let it rest for 20 minutes.
3. Roll out the rested dough into a long strip, then divide it into small pieces weighing about 30 grams each.
4. Flatten each piece, shaping it into a dough sheet that is thin at the edges and thicker in the middle.
5. Add an appropriate amount of red bean paste inside, then slowly pinch the edges of the dough sheet together.
6. Place the dough sheet with the sealed side down on a cutting board, and press it into a small round shape.
7. Sprinkle a layer of roasted sesame seeds on the cutting board, then place the small round shapes on top of the seeds and press gently so that both sides are covered with sesame seeds.
8. Heat oil in a pan, add the carrot red bean paste pancakes, and cook over low heat until one side is golden brown. Turn them over and cook until both sides are fully cooked.

8. Salted Butter Pastry Cakes: http://img03.sogoucdn.com/app/a/100540018/46b0d8d456f79452782ef450fce01703
Ingredients:
200 grams of flour, an appropriate amount of salted butter and oil.

Instructions:
1. Take 150 grams of flour, add an appropriate amount of warm water, and knead until a smooth dough is formed. Cover with plastic wrap and let it rest for 20 minutes.
2. Add an appropriate amount of salted butter to the remaining 50 grams of flour and mix well.
3. Heat oil until hot, then pour it into the flour mixture with salted butter and stir well to create the salted butter pastry.
4. Place the rested dough on a cutting board covered with a thin layer of flour. Roll it into a long strip, then divide it into four portions.
5. Use a rolling pin to roll each portion into a rectangular sheet about 0.2 cm thick. Apply a thick layer of salted butter on the dough sheet.
6. Roll up the dough sheet from the long edges, holding the ends with your hands and gently stretching it.
7. Roll the stretched dough into a circle, hiding the sealed end underneath. Then use a rolling pin to flatten it into a circle about 0.4 cm thick.
8. Heat oil in a pan, add the dough circles, and cook over low heat until one side is golden brown. Turn them over and cook until both sides are fully cooked.

9. Mixed Vegetable Pancakes: http://img02.sogoucdn.com/app/a/100540018/e696355a1b693f30d92f00f3a8f197e3
Ingredients:
50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, 100 grams of flour, a little green onion, sesame oil, and ** powder.

Instructions:
1. Beat the eggs into an egg mixture, then add a little ** powder and mix well. Wash the carrots and cut them into small pieces. Wash the lettuce, drain it, and chop it finely. Cut the green onion into flowers.
2. Boil the carrot and corn kernels in water until tender, then drain them and set aside.
3. Add an appropriate amount of salt to the flour, then add the egg mixture and water to form a paste.
4. Add the drained carrot and corn kernels, lettuce, and green onion flowers to the paste. Add a little sesame oil and mix well.
5. Heat a little oil in a pan. Use a spoon to pour the batter into the pan. Each spoonful of batter will form a pancake. Cook over low heat until both sides are golden brown. 　　10. Home-style meat patties: http://img04.sogoucdn.com/app/a/100540018/e8746d2ba700c0ecf90b003737849578 Ingredients: 200 grams of flour, 200 grams of lean meat, 50 grams of shiitake mushrooms, 1 egg, 25 grams of green onions, a small amount each of ginger, sesame oil, ** powder, and soy sauce. 　　Instructions:
(I) Dough:
1. First, add an appropriate amount of boiling water to the flour and stir it with chopsticks until lumps form.
2. Then add a little cold water and knead by hand until the dough is smooth. Cover it with plastic wrap and let it rest for 30 minutes.

(II) Filling:
1. Chop the lean meat into small pieces, wash the shiitake mushrooms and ginger and cut them into small bits, and chop the green onions into flowers.
2. Put all the ingredients prepared in step (1) into a large bowl, add eggs, along with an appropriate amount of salt, sesame oil, **flour**, and soy sauce. Mix well and let it marinate for 20 minutes.

(III) Making the meat patties:
1. Knead the rested dough into a long strip, then divide it into several small portions. Roll each portion into a ball and flatten it into a thin sheet.
2. Spread the marinated filling evenly on the flattened dough sheet. Fold the dough from one end inward four times, resulting in a four-layer patty. Press gently on the patty to make it firm.
3. Heat oil in a pan, place the folded patties in it, add a few spoonfuls of water, cover the pan, and cook over low heat until the water evaporates. Turn the patties over, add more water, cover again, and continue cooking until both sides are golden brown.

11. Sweet Potato and Egg Pancakes: http://img03.sogoucdn.com/app/a/100540018/6f244a107d022a8b90f8f618375ad420
Ingredients:
200 grams of red-fleshed sweet potatoes, 2 eggs, 50 grams of flour, an appropriate amount of sugar, and a mold.
Instructions:
1. Wash the sweet potatoes, peel them, and cut them into small pieces. Wash and dry the mold.
2. Beat the eggs into an egg mixture, add flour and an appropriate amount of sugar, and mix thoroughly until there are no lumps left.
3. Add the chopped sweet potato pieces to the mixture and stir well.
4. Heat oil in a pan over low heat. Place the mold in the pan, pour in an appropriate amount of the sweet potato mixture, and use chopsticks to smooth the surface.
5. Once the pancake is ready, carefully remove it from the mold. Cover the pan and continue cooking over low heat until both sides are golden brown.

12. Golden Glutinous Rice Pancakes: http://img04.sogoucdn.com/app/a/100540018/5bbd6d51fa9a36cc209a7870cbf9248a
Ingredients:
150 grams of glutinous rice, 250 grams of flour, 1 egg, 1 sausage (about 40 grams), and appropriate amounts of green onions and ginger.
Instructions:
I. Preparation:
1. Put the glutinous rice in a rice cooker, add an appropriate amount of water, and cook it until it becomes glutinous rice. Let it cool. Cut the sausage into small pieces, chop the green onions, and mince the ginger.
II. Making the dough:
1. Beat the eggs into the flour, stir slightly with chopsticks, then add an appropriate amount of warm water. Knead until a smooth dough is formed. Cover it with plastic wrap and let it rest for 20 minutes.
III. Cooking the glutinous rice:
1. Heat oil in a pan, add the minced ginger and sausage pieces, and stir for a few moments.
2. Add the glutinous rice and stir well.
3. Add an appropriate amount of salt, add the chopped green onions, stir well, and set aside.
IV. Making the pancakes:
1. Knead the rested dough into a long strip, divide it into small portions, and roll each portion into a ball.
2. Flatten the balls slightly and then use a rolling pin to flatten them into thin sheets (slightly thicker than dumpling wrappers).
3. Place the cooked glutinous rice on the dough sheet, fold the dough around it, press the edges tightly, and pinch the two corners together.
4. Heat oil in a pan, place the pancakes in it, and cook over low heat until both sides are golden brown.

13. Onion and Ham Pancakes: http://img04.sogoucdn.com/app/a/100540018/3acbffdbfad38e3ba6c15e672575120a
Ingredients:
About 40 grams of onion, 1 sausage (40 grams), 100 grams of flour, 2 eggs, 40 milliliters of water.
Instructions:
1. Chop the onion and sausage into small pieces. Beat the eggs into an egg mixture.
2. Sift the flour into the egg mixture and stir with chopsticks until a thick batter is formed.
3. Add about 40 milliliters of water while stirring continuously, until the batter forms a continuous stream when poured.
4. Add the chopped onion and sausage pieces, along with an appropriate amount of salt, and stir well.
5. Heat oil in a pan, pour in the batter, use a spoon to smooth the surface, cover the pan, and cook over low heat until one side is golden brown. Turn the pancake over and cook until both sides are golden brown and the center is cooked through. Then cut it into pieces.

14. Sesame Paste and Brown Sugar Pancakes: http://img01.sogoucdn.com/app/a/100540018/77119683f70f3b3a033b183762bee1c0
Ingredients for the dough:
150 grams of flour.
Ingredients for the filling: Brown sugar, sesame paste, sesame oil, and flour (in the ratio of 2:1:1:2).
Instructions:
1. Add an appropriate amount of boiling water to the flour and stir it with chopsticks until it forms snowflake-like particles. Add a little cold water and knead by hand until a smooth dough is formed. Cover it with plastic wrap and let it rest for 20 minutes.
2. Put two tablespoons of brown sugar, one tablespoon of sesame paste, one tablespoon of sesame oil, and two tablespoons of flour in a bowl and mix well to create the filling.
3. Knead the rested dough into a long strip, then divide it into equal small portions.
4. Roll each portion into a ball, then flatten it slightly. Shape it into a pancake with a thicker center and thinner edges (or use a rolling pin to flatten it).
5. Place an appropriate amount of the brown sugar filling inside the pancake, then slowly close the edges together using your fingers.
6. Place the pancake with the sealed edge facing down on a cutting board, then press it flat to form a pancake shape.
7. Heat oil in a pan, place the pancake in it, cook over low heat until one side is golden brown. Turn it over and cook until both sides are golden brown and the center is slightly puffed up. 　　15. Creamy Heart-Shaped Corn Pancakes: http://img02.sogoucdn.com/app/a/100540018/4c43a88f8e9e23f88e1622e0bc46ca1f
Ingredients:
150 grams of corn flour, 150 milliliters of milk, an appropriate amount of sugar (adjust according to personal taste), a heart-shaped mold.
Instructions:
1. Put the corn flour and sugar in a large bowl, add milk and mix well; wash and dry the heart-shaped mold before use.
2. Turn on low heat; add oil to a pan, place the mold in it, and use a spoon to pour an appropriate amount of batter into the mold.
3. Once the pancake is shaped, carefully remove the mold, then cook the pancake until both sides are golden brown and fully cooked.

16. Sesame Paste Layered Pancakes: http://img01.sogoucdn.com/app/a/100540018/882e797e8e472e60468edb2f5448c9a7
Ingredients:
150 grams of flour, appropriate amounts of sesame paste and sesame oil.
Instructions:
1. Add an appropriate amount of warm water to the flour and knead it into a smooth dough; cover it with plastic wrap and let it rest for 20 minutes.
2. Mix sesame paste with a little salt and sesame oil.
3. Roll out the rested dough into a rectangular sheet about 0.2 cm thick.
4. Apply a thin layer of the prepared sesame paste onto the dough using a small brush.
5. Fold the dough in half and press the edges together.
6. Unfold the folded dough again using a rolling pin.
7. Repeat steps 4 to 6 once more.
8. Apply more sesame paste onto the dough, then fold one-third of it up.
9. Finally, fold the dough three times more, then gently roll it out slightly using a rolling pin.
10. Cut the dough into 5 pieces.
11. Add oil to a pan, place the layered pancakes in it, and cook one side over low heat until it turns golden brown; then turn them over and cook until both sides are golden brown and the filling is fully cooked.

17. Korean Kimchi Dumplings: http://img01.sogoucdn.com/app/a/100540018/129ed6ac9d4f68ada2c4da7d642caca2
Main ingredients:
300 grams of flour, 250 grams of lean meat, 300 grams of Korean kimchi.
Additional ingredients: 1 egg, appropriate amounts of ginger, scallions, starch, soy sauce, sesame oil, and **powder.
Instructions:
I. Kneading the dough:
1. Add an appropriate amount of boiling water to the flour and stir it with chopsticks until lumps form; then add a little cold water and knead the dough until it’s smooth. Cover it with plastic wrap and let it rest for 20 minutes.
II. Preparing the filling:
1. Chop the lean meat into small pieces, add an appropriate amount of starch, and mix well. Then add salt, **powder, soy sauce, sesame oil, and an egg; mix everything together in one direction and let it marinate for 20 minutes.
2. Chop the Korean kimchi, cut the scallions into flowers, and chop the ginger into small pieces.
3. Add the ginger, scallions, and kimchi to the marinated meat mixture and mix well.
III. Making the dumplings:
1. Knead the rested dough into a long strip.
2. Divide it into equal portions.
3. Roll each portion into a ball and flatten it on a surface covered with flour.
4. Use a rolling pin to flatten it into a sheet.
5. Place an appropriate amount of the prepared filling in the center of the dough sheet.
6. Fold the dough in half, press the edges together, and then press the four corners together as well. The dumpling is now ready.
IV. Cooking the dumplings:
1. Add oil to a pan, place the dumplings in it (make sure they’re packed closely together), and cook for about 1 minute over low heat.
2. Mix a little flour with water to create a flour slurry.
3. Pour the flour slurry into the pan, covering about one-third of the dumplings. Cover the pan and continue cooking over low heat until the dumplings turn golden brown.
4. Place a plate on top of the cooked dumplings, then turn the pan upside down. The delicious dumplings will now be in the plate!