How to operate

1

Persimmons that make persimmon cakes must be soft, waxy and sweet. Scald them with boiling water, peel and remove the core, then mash the persimmon pulp, add flour, and optionally add a little milk and sugar.

2

Knead the dough well, wake it up for 2 minutes, then pull it into a preparation, and gently press it with your hand to make it into a cake shape.

3

Heat it in an electric baking pan, brush it with a layer of oil, put the green persimmon cake in and cover it for frying.

4

Cook when both sides are golden. If you like to eat bean paste stuffing, you can prepare some bean paste stuffing and wrap it in it, which will be better.

persimmon cake

ingredients: 5 persimmons, 2 bowls of flour, salted egg yolk, white sesame seeds, peanuts and brown sugar.

Practice:

Persimmon treatment process

1. Wash and peel the persimmons, remove their pedicels, and then peel them in a bowl.

2. mash persimmon meat with a rolling pin.

tip: you can directly crush the pulp with a blender, and you don't need to add water during this period, which is more delicate, and it is easier to crush it with a rolling pin in a small container when you are 18 years old.

the process of kneading dough

1. Put the pulp in a basin, slowly add flour, and stir with chopsticks without stopping.

2. when the dough is still sticky, you need to continue adding flour.

3. until smooth dough is formed.

4. Cover with plastic wrap and let stand to wake up.

description: the dough should be slightly softer, and it will be soft and waxy after frying and cooling. When adding flour, it should be added in small amounts for many times, so as to ensure that there will be neither too much flour nor too little flour at home, so that the obtained noodles are slightly sweet and delicious without water or sugar, and the taste is soft and waxy.

the process of filling

brown sugar filling

1. put half a bowl of brown sugar in the bowl and stir it up.

2. add proper amount of flour and mix again.

tip: dry flour is added to the brown sugar granules, which will not make the noodles angry, and the cakes made will not collapse easily.

salted egg yolk stuffing

1. Wash salted duck eggs, put them in a pot with cold water and cook them in the pot.

2. Boil the water for 2 minutes, then take it out after a little stewing.

3. Peel. Then put the salted egg yolk together. I don't know why an egg yolk is black. )

4. Mash salted egg yolk for later use as salted egg yolk stuffing.

tip: boiling in cold water is not easy to break, and it is easier to peel after boiling in cold water.

sesame peanut stuffing

1. Peel the peanuts first, and then wash them again. Because they are fresh peanuts this year, I didn't wash them.

2. there is no water or oil in the pot, and a handful of white sesame seeds are poured into the two pots.

3. turn on a small fire and stir-fry until it is brown and can smell sesame seeds, then pour it out.

4. dry it with a rolling pin on the chopping board.

5. add oil to the pan, and add peanuts to the cold oil pan.

6. turn on a small fire and slowly fry, and let it cool.

7. Rub the peanuts until they are peeled and mash them in the kiln.

8. pour it with white sesame seeds.

9. Heat the oil in the pan, pour it on peanuts and sesame seeds and stir well. The stuffing made in this way can be bonded, and it is not easy to disperse and it is more fragrant.

tip: the peanuts should be cleaned and then fried, so as not to be burnt, and the oil should be cold when fried. When you copy white sesame seeds, you should also fry them in a cold pan. Both of these processes need to be fried with a small fire.

making of flour cake

1. the dough is rolled into long strips without venting.

2. Cut into many small portions, and then round each portion.

3. Put your thumb in the middle again, and slowly knead the dough with your fingers into a round cake with a thin middle and thick sides.

4. Add the stuffing.

5. Hold the center of the circle with the palm of one hand, and slowly seal the bread with the thumb and fingers at the tiger's mouth with the other hand.

6. after sealing, remember to put the sealing face down and press the ball flat again.

tip: it's more beautiful to seal the stuffing downward, and you can do it in your own way when filling the stuffing, which is more convenient.

frying process

1. add oil to the pan and heat it slowly.

2. Add the bread and fry it slowly.

3. Turn over from time to time. When fried to maturity, the bread will bulge, and then it is about to be cooked.

tip: fry with low fire. if the cake is large, you can roll it with a rolling pin slightly, which will make it easier to cook. be careful not to roll it too thin, and the filling will be exposed. You can also fry it directly.

fillings can be prepared according to your own taste, such as bean paste stuffing, sweet potato stuffing and nut stuffing.