Materials
Persimmon, flour, red bean paste filling
Practice
1. Wash and peel the persimmon, put it into a container and mash it into a puree (I used a blender again and felt it was more uniform)
2. Put the flour into the puree of persimmon and keep mixing it well until you get a soft and hard dough. The dough can be softened as much as possible, so that it will be more soft and tasty)
3. Let the dough rest for about 15 minutes, cut it into small dosages of appropriate size
4. Press it flat with the palm of your hand, put the appropriate amount of bean paste filling into it, tighten the mouth and flatten it as if you were wrapping a bun
5. Put a frying pan on the fire, put in the appropriate amount of oil, heat it over low heat, and then fry the persimmon The pan-fried persimmon cake into a small fire until both sides of the golden brown can be. (Frying good persimmon cake is best to use kitchen paper to absorb excess oil, so eat more healthy.)
Persimmon Cheese Balls
Ingredients
Persimmon, all-purpose flour, mozzarella cheese
Practice
1. Wash persimmons well and scoop out the pulp inside.
2. Pick out the persimmon tongue inside, I ate it while picking.
3, sift in plain flour.
4: Knead into a non-sticky dough, cover with plastic wrap and let rest for 20 minutes.
5: Dice mozzarella cheese into squares.
6: After 20 minutes, knead the persimmon dough into long strips and cut equally into small pieces.
7: Flatten the small pieces of dough with the palm of your hand, then push them apart with your fingers and place the diced mozzarella in the center. Wrap the cheese with a piece of dough, make sure to wrap it tightly, and pinch the interface with your hands to make sure there are no gaps, or the cheese will easily spill out when you fry it.
8. Knead the cheese-covered balls in the palm of your hand.
9, make oil in the pot, oil to put some more, when the oil is hot, put the cheese persimmon dough, with a small fire frying surface browning can be fished out.
Practice three, persimmon muffins
Materials
Sticky rice flour (rice flour) 80 grams, 40 grams of glutinous rice flour, 70 grams of persimmon juice
Practice
1. Persimmon peeling juice, but inside the tongue out of a separate use; will be fully mixed with glutinous rice flour and sticky rice flour, and take the juice of persimmon in a few, put into the powder;
2. Fully kneaded, the rice flour into fine particles, has become a light persimmon color; this must have patience ah, otherwise it will be kneaded into a pile of dough;
3. sieve, this step can not be omitted, a direct impact on the finished product's texture and shape;
4. the above ingredient portions are divided into four small molds, on the drawer of a small fire to medium heat steaming for 18 minutes;
5. lastly, the persimmon tongue in the surface decoration. tongue on the surface of the decoration can be.
Tips
Features: 1, sheep, soft, sweet, fragrant, 2, no persimmon astringent flavor, 3, do not have to add sugar, persimmon juice sugar is already enough, 4, do not have to use baking powder and other expanding agents, to play the fluffy nature of the rice flour itself.