Rose persimmon cake(mei gui hua xiang shi zi bing )

Rose persimmon cake

Introduction:

"The rose sauce and walnut kernel match very well. The persimmon cake is golden in color, sweet and fragrant. Take a bite and leave some fragrance on your teeth. I don't know how to throw the persimmon out of the street for a few blocks. "

Production steps:

Step 1: 1. Blanch the persimmon, peel it, put it in a small basin and scratch it into mud. Remove the hard core like thing in the middle of the persimmon.

Step 2: 2. Add flour in several times and keep stirring to make it snowflake like. Then knead into a medium hard and soft dough. Cover it with plastic wrap and let it grow for 30 minutes.

Step 3: 3. Knead the dough into long strips,

Step 4: 4. Cut into the same size.

Step 5: 5. Press flat and roll it into a round skin.

Step 6: 6. Pack some rose walnut stuffing.

Step 7: 7. Press flat with the mouth down.

Step 8: 8. Pour a little salad oil into the pan and fry over low heat until both sides are golden.

Step 9: Rose walnut stuffing: 1. Take six dried walnut fruit parts, heat them in microwave oven for 1 minute, take them out and stir them for another 40 seconds. Cool and cut into pieces.

Step 10: 2. Take appropriate amount of rose sauce, add chopped walnut and a small amount of cooked flour, mix well.

Materials required:

Persimmon: 2 (295g)

Rose walnut stuffing: right amount

Flour: 455G

Note: tea tea experience: 1. There are many varieties of persimmon, do persimmon cake to choose soft and sweet, juicy~

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: other

Chinese PinYin : Mei Gui Hua Xiang Shi Zi Bing