Rose Persimmon Cake

Overview

Rose jam and walnut kernels go very well together, and the prepared persimmon cakes are golden in color, sweet and fragrant. After taking a bite, the fragrance lingers on the teeth and cheeks, and I don’t know how many persimmon cakes sold on the street were thrown away~

Tags

• snacks
• common dishes
• children
• beijing cuisine
• fast food
• lunch
• flour
• persimmon
• rose walnut filling

Ingredients

Steps

1. 1 Blanch the persimmons, peel them, put them in a small basin and make them into a puree. Remove the core-like hard part in the middle of the persimmons.

   

2. 2 Add flour in batches, stirring constantly to form a snowflake shape. Then knead into a moderately soft dough. Cover with plastic wrap and let rise for 30 minutes.

   

3. 3 Roll the dough into a long strip,

   

4. 4 Cut into equal size pieces.

   

5. 5 Press the dough into a ball and roll it into a round shape.

   

6. 6 Wrap an appropriate amount of rose walnut filling.

   

7. 7 Press down and flatten.

   

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

   

9. 9 Rose walnut filling: 1. Take the fruit parts of six dried walnuts, heat them in the microwave for 1 minute on high heat, take them out, stir them, and continue heating for 40 seconds. Let cool and then cut into evenly chopped walnuts.

   

10. 10 Take an appropriate amount of rose sauce, add chopped walnuts and a small amount of cooked flour, and mix well.