I used to eat a persimmon cake in my friend's home. It was sweet but not greasy, and the filling was fresh and had a special aroma. Now I have relished it once, and I have the taste at the time. The secret is to put a small ingredient in the stuffing, and see how I do it.
Prepare materials, persimmons, raisins, orange peels, walnuts, walnuts
Flour glutinous rice flour is not specifically called, glutinous rice flour is just a small amount to increase the taste of the crust
Persimmon peeled, completely smashed with a spoon, here you need to pay attention to the persimmon variety to this kind of sweet persimmon, there is no smell at all, if you use the persimmon, there will be astringency after heating
Forget the photo, add the flour into the persimmon mud, add less first, add a part, stir well, slowly and until the cable is like, then knead the dough, the hardness is just not sticky, just a little hard, and added glutinous rice inside. Powder, even if the dough is too hard, the crust will not taste very hard.
Orange peel, chopped walnuts
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Packed as shown
A small amount of oil in the baking pan, after the oil is hot, put the mouth down into the pan and fry, both sides can be yellowed.
Hot skin is sticky, cool tough and tough, mainly put a little orange peel inside the stuffing, and the scent of the orange peel overflows with a mouthful, delicious!
The persimmon variety must be selected. It is not that the sweet persimmon is made from the crust, and the flesh is not so much. The skin made with water is not good. Orange peel adds flavor, but it must not be put more, and it must be chopped or crushed, otherwise it will be eaten and numb.