Required ingredients:
3 pounds of persimmons, 4 grams of yeast, sugar, all-purpose flour, cornmeal, cooking oil
Making Steps:
Step 1: Wash the persimmons, remove the skin and take out the pulp, and then put it into a large bowl and mix it well (you can also put it into a cooking machine to make a fine persimmon puree).
The second step is to add 4 grams of yeast and sugar to the persimmon mixture, then add the flour and cornmeal in the ratio of 1:1, mix well to form a thick batter without lumps, and then cover and let rise until the volume is noticeably higher.
Step 3: Stir the batter to exhaust the air; add enough cooking oil to the pan, wash and dry the spoon (or a dunking spoon), and put it into the frying pan to scald for two minutes; then leave a little cooking oil in the spoon, and then scoop the batter into the spoon, and put it into the frying pan, and it will come out of the pan soon, and you'll be able to turn it over at the same time.
Step 4: Continue to deep-fry the cakes over medium-low heat until both sides are golden brown and crispy, then drain the oil and serve on a plate.
Key points:
1. When adding flour to the persimmon puree, if you are not sure, you can add it in small amounts to prevent the batter from being too rotten or too hard.
2. Persimmon cake is delicious, but also pay attention to the correct and appropriate amount of food Oh!
The persimmon cakes made this way are crispy and refreshing, and super tasty! Have not tried must try, so as not to waste the fall to give us a piece of delicious!