Fire Crystal Persimmon Cake

Name: Fire Crystal Persimmon Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 Fire Crystal Persimmon; 150g All-purpose flour; 100g Cooked glutinous rice flour; Some sesame

by Xiao Bao E Niang 131425

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The fire crystal persimmon is named after the fruit color is red like fire, and the surface of the fruit is shiny like crystal. It is also called "fire scene" because it is soft after ripening, and its skin is fiery red. When it matures in late autumn, it is covered with branches, like red lanterns and as gorgeous as flames, so it is also called "fire scene." Its characteristics are: a small red color, crystal clear light, thin skin without seeds, sweet flesh, fire crystal persimmon tastes cool and sweet and refreshing, sweet but not greasy, and has an excellent taste. Lintong is the most famous and delicious.

Huojing persimmon cake is one of the many snacks in Xi’an. Some are stuffed, and some are made with flour alone. You can make it at home, whichever you like, and how easy it is to come.

The finished persimmon cake is golden in color, soft and sweet. Xiao Bao loves it so much that after a few days after eating, he still shouts: Mom, I want to eat persimmon cookies. . . It seems that eating goods is also inherited, haha. . .

Ingredients

Fire Crystal Persimmon Cake

1. Fire crystal persimmon ready

2. Wash and remove the stalks, thin skin

3. Roll the persimmons into puree with a spoon or cooking machine

4. Prepare cooked sesame, flour, cooked glutinous rice flour

5. Mix the two powders and add to the persimmon puree

6. And form a soft dough and let stand for 30 minutes

7. Divide the dough into 10 portions

8. Roll into small cakes of moderate thickness

9. Dip the cooked sesame seeds evenly on both sides,

10. Make all the persimmon cakes one by one and wake up for 10 minutes

11. Pour the right amount of oil into the pan and add the persimmon cake

12. Fry on low heat until one side is slightly charred, turn over and fry until both sides are golden and ripe.

13. The finished product is out of the pot, let’s enjoy it

Tips:
1. The persimmon cake is fried on low heat throughout the whole process to prevent the batter from being unripe on the inside
2. It can also be made with pure flour or pure glutinous rice flour, but the taste is slightly worse
3. If you like a sweeter taste, you can add an appropriate amount of sugar
4. It is better for the dough to be made that does not stick to your hands, it is too soft or too hard to handle