Persimmon Cake

Persimmon Cake

1. Prepare ingredients

2. Wash the persimmons with boiling water and then peel them off

3. Peeled persimmons and flour yeast make a softer dough

4. Covered and fermented for 40 minutes (should be at room temperature) to become semi-raised noodles

5. Rub the long strip cutting agent

6. Flatten (or roll) with the palm of your hand to make a pie crust

7. Put on the red bean paste

8. Bao Cheng Bao

9. Turn over and squash

10. All the raw embryos of persimmon cake

11. Fry the persimmons on the pan and heat it with oil for 50%.

12. Flip on both sides and fry into deep yellow dried persimmons. Serve

Tips:

The traditional approach is to not put yeast. Try to put less yeast (cold water bubble) fermentation time is half of the usual. The finished product tastes good.
You don't need to put water in the noodles, and use persimmons instead of water to make the noodles.
Precautions
1 It is not suitable to eat with sauerkraut and black dates;
2 Persimmons should not be eaten with goose meat, crabs, sweet potatoes, and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms;
3 Don't eat vinegar before and after eating persimmons