persimmon cake
It is said that eating fruits that are in season is the healthiest thing. Today, I will use the most seasonal persimmon to make a dessert. This will not only avoid stomach discomfort after eating too much persimmon, but also allow me to eat low-oil and low-sugar desserts, killing two birds with one stone.
Recipe Recommendations
- persimmon 2 only
- flour appropriate amount
- red bean paste appropriate amount
- sweetening
- fried
- ten minutes
- simple
Steps for persimmon cake
1
Blanch and peel the persimmon with boiling water, and use a blender to beat the persimmon into a paste
2
Sieve the flour into the persimmon paste and mix well
3
Put plastic wrap on the bread and let it rest for 15 minutes
4
Knead the dough into strips and cut into small doses
5
Roll out the small ingredients into round slices and add the red bean sandbags like making buns
6
Squeeze the wrapped small "steamed buns" well
7
Gather and flatten the "little buns"
8
Put the oil in the pan and fry until golden brown on both sides.
9
Put the oil in the pan and fry until golden brown on both sides.