1. Material preparation;
2. Defrost the flying cake at room temperature, dip a small amount of flour and roll it thinly with a rolling pin, cut the apple into small pieces, peel the persimmon and stir slightly to puree;
3. Add the right amount of diced apple and persimmon puree;
4. Wrap it into any shape (as long as it does not reveal the filling), press the edge with a fork to seal;
5. After the electric baking pan is preheated, brush a little oil and put in the pie;
6. After about 3-4 minutes, fry until golden on both sides.
