Persimmon cake delicious and easy to do the following:

Main ingredients: 2 fresh persimmons, 90 grams of medium gluten flour.

Accessories: 75 grams of filling, corn oil moderate.

1, persimmons peeled, put the pulp into a blender, puree, no need to add water. If you don't have a blender, just use a spoon, it's just not as creamy.

2. Pour 70 grams of pureed persimmons into a mixing bowl.

4. Pour in the flour, the water content of different persimmons is different, so the amount of flour should be increased or decreased according to the actual situation.

4. Form a soft dough and cover with plastic wrap for 30 minutes.

5: As the dough is a bit sticky, you need to sprinkle some flour on the board, divide the dough into 5 parts, roll it into a circle and put the filling on it.

6: Pinch the dough tightly and roll it out.

7: Then flatten the dough and roll it out with a rolling pin to a thickness of about 1cm.

8: Add oil to a non-stick sauté pan, heat it up, turn down the heat, add the persimmon cakes, and fry them over low heat.

9, one side of the frying, turn over and then fry one side, turn over twice more, the color will be more uniform. You can cover the lid of the pan in the middle of the day to cook faster, probably frying for 5 or 6 minutes, different pots and pans with different firepower frying time is different.