Practice of persimmon cake

Practice of persimmon cake

Introduction:

"Persimmon has the effects of clearing away heat and moistening lung, generating fluid and relieving thirst, strengthening spleen and resolving phlegm. It is used to treat lung heat, cough, dry mouth, thirst, vomiting and diarrhea."

Production steps:

Step 1: prepare 5-6 soft persimmons

Step 2: wash with clean water, remove the persimmon stalk, peel the persimmon skin, and put the peeled persimmon on a clean small plate for standby

Step 3: put the flour into the persimmon paste, and constantly stir until it is kneaded into a moderate soft and hard dough. The dough should be a little softer than the dumpling dough, and the persimmon cake will taste soft and waxy. This is also the purpose of adding flour in batches, so as to prevent too much flour from affecting the hardness of the dough.

Step 4: knead the dough smoothly and evenly as shown in the picture,

Step 5: divide the dough into the same size ingredients and roll the dough into a pan size cake with a rolling pin

Step 6: fry both sides of the pan

Materials required:

Persimmon: 5-6

Flour: right amount

Edible oil: right amount

Note: 1. Persimmon is better to be soft and easy to peel. 2. Don't add water in the process of mixing noodles. 3. If you like to eat with stuffing, you can add stuffing. It can be single jujube paste stuffing, or brown sugar white sesame stuffing, or honey jujube paste stuffing,

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet