Baked Mid-autumn Sugar Cake
1.
Two or three persimmons, red bean paste and flour are ready
2.
Peel the persimmons first, smash them with a juicer, and mix them with flour and baking powder
3.
Knead into a smooth dough, seal the bowl with plastic wrap to ferment
4.
Take advantage of the fermentation of the dough, smash the fried peanuts and mix with the red bean paste
5.
Adjust the amount of sugar according to each person’s preference
6.
Knead the filling into a ball, put it in the refrigerator and freeze for 20 minutes. Don't freeze it too hard, just slightly hard
7.
Prove the dough to twice its original size, take out a little bit of dry flour and knead to exhaust
8.
Knead into thick strips and cut into several small doses
9.
Wrap the stuffing into the shape of a steamed bun, and the stuffing is easier to wrap in a frozen semi-hard and semi-soft state
10.
Then press the belly into a round cake shape
11.
Wrap everything, cover with plastic wrap, and ferment for about 20 minutes.
12.
Preheat the electric baking pan. Apply a coat of oil. Add sugar pie and bake until golden on both sides, ready to eat
13.
Finished picture
14.
Finished picture
Tips:
1. The adjusted filling can be adjusted according to the degree of each person's preference, and the amount of sugar can be adjusted appropriately
2. You can also put other fillings you like
