Required ingredients

Persimmon 500g, 300g of flour, 30g of glutinous rice flour, 30g of walnuts, 30g of hazelnut kernels, 30g of raisins, 10g of black sesame seeds, 20g of white sesame seeds, peanut oil 50ml

Making Steps

Step 1: Prepare all the persimmon cake ingredients, cut the hazelnut kernel, walnut kernel and raisin for the filling into fine grains and set aside.

Step 2: Put the filling ingredients you just cut into a bowl, pour in the sugar, and sprinkle a handful of dry flour and mix well.

Step 3: Now take care of the persimmons, pick the ripe ones, peel off the outer membrane and put them into a bowl, stirring them with a small spoon.

The fourth step: the persimmon stirred into the puree, pour the prepared flour and glutinous rice flour, the flour glutinous rice flour and persimmon sauce and mix thoroughly, and into a dough, placed fifteen minutes to wake up the following.

The fifth step: the dough is very soft, with the hand can be divided directly into small dough of uniform size, will be small dough kneaded until smooth, pulled into a thick piece of dough, put the filling package in.

Step 6: With the filling still soft, gently press the dough with your hands to flatten it into a flat pancake, like you would a pumpkin pie.

Step 7: Turn on the electric cake pan and preheat it until your palm burns pour in the peanut oil and place the persimmon cakes evenly into the preheated pan.

Step 8: electric cake gear up and down at the same time heating 3 minutes, open the lid to see persimmon cakes on both sides of the golden brown. This way, the filling is satisfied, and the sweet persimmon cakes are ready to be dished out!

So simple, sweet and soft persimmon cake cake is ready, soft and not hard, nutritious and delicious, the key is simple and fast, with a bowl of rice porridge, the opening of the child full of energy day.

Tips

1: When selecting persimmons, choose ripe soft persimmons, so that the persimmons made out of more delicious.

2: The longer you knead the dough, the better the cake will taste, but you need to "wake up" for a while, that is to say, put it aside and let it ferment naturally for a while.

3: The amount of persimmon sauce will directly affect the softness of the dough, so you can adjust the amount of flour used depending on the actual situation. The dough should preferably not be too hard.