Chinese Food
Persimmon cake
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When I went to the market to buy vegetables, I saw red persimmons. Wow, it's drooling when I think of them. The taste of sweet, waxy, waxy, ice and cool is so attractive when I recall it. I rushed to buy some home to taste them. The rest made dessert for the baby. The baby said - it's delicious. It's as delicious as mung bean cake. -
Cooking ingredients
Cooking Steps
Step1:Raw materials required.
Step2:Peel the persimmon for use.
Step3:Sift the corn flour and stir fry it in a small fire. That is to say, stir fry it until it can produce fragrance.
Step4:Put the peeled persimmon into the blender.
Step5:Add water.
Step6:Add sugar.
Step7:Use the blender to mix the three.
Step8:Dig a nest in the middle of the cornmeal. Pour in the mixture. Then mix with the cornmeal a little.
Step9:After kneading, the dough is divided into about 50g dosage forms, which can be shaped with moon cake mold.
Step10:Finished product.
Cooking tips:Note - 1. Because the persimmon I bought is not big enough in water, I added water. If the persimmon is big enough in water, there is no need to add water. This is also the reason why I add sugar. The moisture content of Huojing persimmon is very high, so there is no need to add sugar. 2. It takes a little patience to knead the dough. Knead it slowly. 3. It's OK to make any shape. Because I only have moon cake mold. So I use this one. 4. Corn flour to buy fine powder. Must be screened. Otherwise affect the taste. Because the finer the more soft. Stir fry corn noodles slowly. Don't fry them. There are skills in making delicious dishes.
