Autumn is the season to eat persimmons~ Crispy persimmons are very sweet, taste a bit like apples, but clearer than apples. Crispy persimmons are really suitable for making cakes. After the persimmons are roasted, the water is lost and the sweetness is increased. It is just good sweetness. Every bite is the taste of autumn.
The butter is softened at room temperature; the low-gluten powder is mixed with the baking powder, and sieved for use; the crisp persimmon is washed and peeled to the pedicle, cut into small pieces, about 1 cubic centimeter; the oven is preheated by 180 degrees;
Soften the butter and white sugar, brown sugar and stir evenly with a spatula, and use an electric egg beater to send it at high speed for three minutes;
The egg liquid was added in three portions, and each time it was added, it was sent at a high speed for 1.5 minutes;
Add half of the low-gluten flour and baking powder, and stir evenly with a spatula;
When not fully mixed, add half of the milk and mix well;
Add the remaining half of the powder and milk and repeat the above steps until evenly stirred;
Add 120g of crisp persimmon and stir evenly;
The muffin mold is placed in a paper cup, and the batter is filled with a small spoon, each 8 minutes full; the remaining crispy persimmon is sprinkled on the batter surface for decoration;
Into the oven, roast at 180 degrees for 25-30 minutes;
Let it cool on the grill for 15 minutes and serve.