Walnut and persimmon cake(he tao shi zi bing )

Walnut and persimmon cake

Introduction:

"Persimmon cake, a snack in Shaanxi, is soft, waxy, sweet and full of persimmon flavor. Many people like it. Because the traditional persimmon is fried, modern people are worried about more fat. Since it is an old dish and a new activity, today it is fried instead of fried. In order to enrich the taste, some walnut and sesame stuffing is made to make the persimmon sandwich. The fragrance of dry fruit matches the sweetness of persimmon, and there is no more fat. This renovation makes the snack more nutritious, rich in flavor and delicious And less oil and healthy, isn't it a big difference?! Ha ha, I said yes. "

Production steps:

Step 1: the persimmon we bought here is very sweet. We call it dried persimmon. It is full of pulp like soup. Without sugar, the persimmon cake is very sweet

Step 2: peel the persimmon and stir thoroughly to let the flesh spread completely

Step 3: add flour and glutinous rice flour in the ratio of 2:1

Step 4: stir into a thick paste. For stuffing, this paste should be able to form. The softer the paste, the better.

Step 5: sesame, walnut, sugar and cooked flour each

Step 6: stir well to make the filling

Step 7: take appropriate amount of batter and flatten it, then add the filling

Step 8: make sure

Step 9: put a little oil in the pan and flatten the persimmon

Step 10: fry until golden on both sides.

Materials required:

Soft persimmon: 3

Flour: right amount

Glutinous rice flour: right amount

Walnut: right amount

Sesame: right amount

Cooked flour: right amount

Sugar: right amount

Edible oil: right amount

Note: the filling of dry fruit varieties can also be adjusted according to their own preferences.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Fruity

Chinese PinYin : He Tao Shi Zi Bing