hat bread
Overview
Nutritional value of persimmons 1. Persimmons are rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, and iron. 2. The vitamin and sugar content of persimmons is about 1 to 2 times higher than that of ordinary fruits. If a person eats one persimmon a day, the vitamin C he or she ingests can basically meet half of the daily requirement. 3. Ripe fruits contain tannins. Astringent persimmons contain a lot of carbohydrates, 10.8 grams per 100 grams of persimmons, which are mainly sucrose, glucose and fructose. This is why people feel that persimmons are very sweet. Fresh persimmons contain high levels of iodine. 4. Persimmons are rich in pectin, which is a water-soluble dietary fiber that has a good laxative effect. It has a good effect on correcting constipation and maintaining normal intestinal flora growth.
Tags
Ingredients
Steps
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Prepare ingredients.
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Wash the persimmons, dry them with kitchen paper, and cut them into small cubes.
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Add sugar, salt, and eggs to the flour. Dissolve the milk and pour it into the flour in small amounts.
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Slowly knead into a ball.
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After that, rub the butter into the dough in batches.
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Kneading the dough.
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After kneading, it will form a thin film.
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Divide out 5 small doses. 50g/piece.
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Take out a small dough, 30 grams of dough, 2 * 10 grams, and knead into strips.
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Knead 2 pieces*10g into strips.
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After that, twist it into a twist. Connect head to tail to form a circle.
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Use 30 grams of dough to wrap the diced persimmons in the same way as making steamed buns. After wrapping, place the seam side down.
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Place on the circle.
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All 5 are wrapped. Preheat the oven for 10 minutes, put it in the oven, 100 degrees, for 15 minutes.
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After 15 minutes, apply egg wash, add sesame seeds, and bake for another 5 minutes.
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Passed the test.
