Persimmon bean paste cake

Overview

Persimmons can not only be eaten as fruit, but can also be made into many delicious foods. If you are lucky enough to go to Xi'an Huimin Street, you can eat relatively authentic persimmon cakes with various fillings such as walnuts and sesame seeds. If you take a bite of the burnt skin of the persimmon cake, the fragrance of persimmon will linger in your mouth. Today, Xiaozi made an oil-free and water-free persimmon cake. It is fragrant and sweet, and the skin is still burnt when eaten hot! It is not fried, which is healthier, fragrant and glutinous, sweet and delicious, and very delicious!

Tags

• staple food
• home cooking
• breakfast
• cake
• flour
• milk powder
• persimmon puree
• yeast

Ingredients

Steps

1. 1 Wash and peel the persimmons, put them into a container and mash them into puree (beat them with a blender to make them more even)

   

2. 2 Add flour, yeast powder, and a little milk powder to the persimmon puree, stir continuously, and knead into a dough. Cover with plastic wrap and ferment until it becomes a dough of moderate hardness and softness (the dough can be made as soft as possible, so that it will taste softer and more delicious after being made)

   

3. 3 Take out the fermented dough, deflate it and cut it into small dough pieces of appropriate size

   

4. 4 Flatten it with the palm of your hand, take an appropriate amount of bean paste filling and put it in (you can put the filling you like according to your taste)

   

5. 5 Tighten the mouth like a bun, flatten it, and pat it with a layer of black sesame seeds

   

6. 6 Place the persimmon cakes in a non-stick pan and fry over low heat for a while to allow the persimmon cakes to take shape. Wait for one side to be colored and then turn it over. Once both sides are colored, lightly knead the surrounding edges and it’s ready to serve

   

7. 7 Persimmons are only available in autumn and winter, so persimmon cakes can definitely be said to be the most popular sweets in autumn and winter

   

8. 8 Sweet and glutinous persimmon cake should be the best flavor this autumn!

   

9. 9 Eat it hot right out of the pan. It will be slightly crispy on the outside but soft on the inside. Once it cools down, you can put it in a plastic bag and store it in the freezer for a long time. When you take it out, it can be distilled and eaten to make it softer.

   

10. 10 Fragrant and glutinous, sweet and delicious, very delicious!