Ingredients required for persimmon cake: appropriate amount of persimmons, 1 tablespoon of sugar, 1 bowl of flour, a small amount of yeast powder, and appropriate amount of bean paste filling.

Step 1: To make persimmon cakes, select ripe persimmons with candied centers. Break the persimmons into pieces, take out the pulp, add an appropriate amount of sugar, and add it to a juicer to make a paste.

Tip: Before pureeing the persimmons, add white sugar to better integrate the sugar with the persimmon puree. It not only sweetens the persimmons, but also speeds up the fermentation when flour is added to the persimmon puree for fermentation.

Shorten fermentation time.

Step 2: Add a small amount of yeast powder to the bowl, dissolve it with warm water, pour it into the persimmon puree, stir evenly, add flour and knead it into a dough, cover it, and ferment for 2 hours. When the dough takes on a honeycomb shape, ferment it.

alright.

Tips: Dissolve the yeast powder with warm water to stimulate its activity. However, persimmon puree is relatively cold and it is not suitable to add yeast powder directly. Moreover, the water in the persimmon puree is sufficient, so the amount of water to dissolve the yeast powder should not be too much, less than half a bowl.

That’s it, otherwise you’ll have to add too much flour and dilute the flavor of the persimmon cake.

Step 3: After the dough is fermented, knead it into a long strip, cut it into small pieces and roll it into a ball shape. The bean paste filling is also rolled into a ball shape.

Step 4: Press the dough into a cake shape, wrap the bean paste completely and roll it into a round cake shape. If the persimmon cake is too thick, it will not be easy to fry.

Step 5: Add an appropriate amount of oil to the pan, the oil temperature is 50% hot, add the rolled persimmon cakes, fry slowly over low heat so that the inside and outside are evenly heated, fry until both sides are golden brown, then take it out of the pan, it will be sweet and soft, the persimmons will

The delicious persimmon cake is ready.

——Tips——How to eat persimmon cakes in Xi’an. The tannic acid in the persimmons has been decomposed by high temperature, so there is no need to worry about being greedy and greedy and affecting our bodies.

When making, you can choose different fillings according to your own preferences. If the taste is sweet, bean paste filling is a very good choice. In addition, you can also choose nuts as fillings, which have a good taste.