Corn flour persimmon cake

Corn flour persimmon cake

Introduction:

"Since the physical examination of high blood fat, I try to avoid high oil, high sugar and high calorie, but the food still has to continue, otherwise it's boring to live, ha ha. Now it's the hot season for persimmons on the street. With corn flour pancakes and no seasoning, it's the most simple and natural beauty. It's not so soft to eat, but it's dry and sweet. It's suitable to be a snack

Production steps:

Step 1: wash the persimmon.

Step 2: peel and pedicel, take out 137G persimmon puree.

Step 3: add the same amount of corn flour.

Step 4: knead into dough.

Step 5: make a slice about 1cm thick, and use the dumpling skin mold to carve the round cake.

Step 6: electric pressure cooker put non stick liner, select pancake key preheating for a few minutes, put in round cake.

Step 7: re select the pancake key and exhaust for 30 minutes.

Step 8: golden corn flour persimmon cake, bottom slightly brown.

Materials required:

Persimmon paste: 137G

Corn flour: 137G

Note: 1. I just made seven of them. You can control the amount of corn flour by yourself. If you put less corn flour, it will be softer. 2. Do not use electric pressure cooker, you can use pan. 3. I like it fried in oil.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: Original