Ingredients:
– 200g all-purpose flour
– 300g rice
– 100g soybeans
– 160g water
– 2g yeast
– Scallions (finely chopped)
– Sesame seeds
– Salt (to taste)
– White pepper (to taste)
– Five-spice powder (to taste)
– Cooking oil for frying
Preparation Steps:
1. Soak 300g rice and 100g soybeans in water overnight.
2. Prepare the liquid starter: Mix 200g all-purpose flour, 160g water, and 2g yeast. Let it ferment overnight.
3. Drain the soaked rice and soybeans, then blend with water (water level 2cm above ingredients) into a coarse batter. Avoid over-blending for better texture.
4. Add approximately 70g of liquid starter to the batter. This enhances fluffiness and flavor during frying.
5. Mix in chopped scallions, sesame seeds, salt, white pepper, and five-spice powder. Let the batter rest for 15 minutes.
6. Heat oil in a wok over medium heat. Preheat the Mianwo ladle in oil, sprinkle sesame seeds inside, then pour batter into the ladle.
7. Fry until both sides turn golden brown. This recipe yields 20 Mianwo (10cm diameter each).