Persimmon is a treasure, try to do this, no steaming, no cooking, sweet and not astringent, crispy on the outside and glutinous on the inside

There are many ways to make persimmon cakes, you can use flour and noodles can also use glutinous rice flour and noodles, it can be dough or dead noodles, today I will share with you the simplest persimmon cake method, add a little glutinous rice flour to the persimmon puree, and the persimmon cake is crispy on the outside and glutinous on the inside, in order to eat healthier, the persimmon cake here is not recommended to be fried, you can use a non-stick pan to add a little cooking oil, and fry the persimmon cake, so in order to cook faster, the persimmon cake is not recommended to be too big, slightly smaller, It is easier to fry and avoid the situation that the outside is burnt and the inside is not cooked, which is the first key point of making persimmon cakes;

The second key point is the softness and hardness of the dough, the glutinous rice flour dough and a little softer, the persimmon cake will not be hard when it cools, the soft is also the state of the ball, not paste, the paste pancake is not easy to operate, the dough can also be wrapped in their favorite filling, bean paste, peanut sesame, jam and so on are OK, in order to control the intake of sugar, I made a simple persimmon cake, no filling, on the surface sticky with some sesame seeds, so that the good cake bite and the fragrance of sesame seeds, It's less burdensome to eat, so if you like it, you can try it!

【Raw materials】persimmon, glutinous rice flour 200g, appropriate amount of white sesame seeds, edible oil;

【How to make persimmon cake】

1. Persimmon should be soft and high-ripe, so the sweetness of the persimmon itself is very high, and there is no need to add sugar when making cakes;

2. Remove the skin of the prepared persimmon, take out the flesh inside, don't have the core, crush the persimmon pulp, in order to make the taste of the persimmon pulp more delicate, I put it in a blender and crush it to get a delicate persimmon puree;

3. Persimmon puree is about 200g, add the same amount of glutinous rice flour, stir evenly, and form a dough, this dough is slightly softer, after the dough is reconciled, put aside the noodles for half an hour;

4. After the dough is ready, take an appropriate amount of dough, about 50g each, a total of 8, in order to avoid sticky hands, you can bring gloves or smear some cooking oil on your hands, knead the dough round, flatten it after kneading, and the raw embryo of a persimmon cake will be completed for the most part;

5. Stick some sesame seeds on the surface of the persimmon cake, press it slightly to make the sesame seeds stick more firmly and avoid the sesame seeds falling off when frying;

6. After the persimmon cake is done, you can fry it in the pan, add a little cooking oil to the pot, put in the persimmon cake, fry the bottom surface until it is slightly yellow, then turn it over, continue to fry, fry until it is golden on both sides, the persimmon cake is slightly bulging, and it is almost cooked;

7. The fried persimmon cake can be placed on oil blotting paper or kitchen paper to wash off the excess grease on the surface, and the persimmon cake is crispy on the outside and glutinous on the inside;

8. Because the dough is soft, it will not be hard when cooled, soft and glutinous to eat, and it will not be particularly sweet, but it has the sweetness and fragrance of the persimmon itself, and the taste is very good;

【Persimmon fairy-level eating method sharing】

When the temperature is higher in autumn, you can try frozen persimmons, frozen persimmons as long as you have tried them will like it, select the soft persimmons in Changshu, rinse the surface clean, wipe off the water, put it in a fresh-keeping bag or fresh-keeping box, and then put it in the refrigerator freezer to freeze, generally freeze overnight, you can eat it the next day, you can take it out in advance and put it indoors to thaw naturally, after softening it slightly, scoop it with a spoon to eat, it is the soft and fluffy taste of ice, it is perfect;

Summary of the preparation of persimmon cakes:

1. The persimmons used to make persimmon cakes should be completely ripe and soft;

2. Although persimmons are sweet, it is not recommended to eat more, because persimmons have a high sugar content;

3. To make persimmon cake with flour, it is recommended to add some yeast, so that the persimmon cake will be more fluffy;