Recipe: Frozen Persimmon with Persimmon Cake | Food Court

Home Cooking Recipe: Frozen Persimmon with Persimmon Cake | Food Court

Notes:

The persimmon is cooked and teaches you two special ways to eat. A kind of frozen persimmon, which is completely different from fresh persimmon, is cool, crisp and sweet. It is best with red persimmon and potted persimmon. Another type of persimmon cake is full-bodied and can be made with a sweet creamy persimmon. Adding some ginger is not only more fragrant, but also balances its coldness.

Ingredients:

Steps:

  1. Home Cooking Recipe: Frozen persimmons are washed with red persimmon and frozen for more than 5 hours;

    Frozen persimmons are washed with red persimmon and frozen for more than 5 hours;

  2. Home Cooking Recipe: After taking out, dip the warm water and peel off the epidermis. Can be used with ginger candy;

    After taking out, dip the warm water and peel off the epidermis. Can be used with ginger candy;

  3. Home Cooking Recipe: Persimmon cake, chopped persimmon, cut in half, and excavated the flesh;

    Persimmon cake, chopped persimmon, cut in half, and excavated the flesh;

  4. Home Cooking Recipe: Sifting flour, mixing dry ingredients (salt, cinnamon powder, baking soda, ginger powder, soybean meal), mixing egg liquid, brown sugar, vegetable oil, ginger gin;

    Sifting flour, mixing dry ingredients (salt, cinnamon powder, baking soda, ginger powder, soybean meal), mixing egg liquid, brown sugar, vegetable oil, ginger gin;

  5. Home Cooking Recipe: Add persimmon meat to make a wet material;

    Add persimmon meat to make a wet material;

  6. Home Cooking Recipe: Mix dry ingredients, stir into dough, add water to adjust viscosity;

    Mix dry ingredients, stir into dough, add water to adjust viscosity;

  7. Home Cooking Recipe: Bake at 175 degrees for 40 minutes, cool for 15 minutes, demold;

    Bake at 175 degrees for 40 minutes, cool for 15 minutes, demold;

  8. Home Cooking Recipe: Can be served with cream and dried persimmon;

    Can be served with cream and dried persimmon;


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