How to make dried persimmon muffins with natural yeast

It's easy to eat, just open your mouth and chew. But making food delicious is difficult, at least most people can't do it. Why does this happen? Because they don't have a good solution. Today, I will teach you some tips on how to make persimmon muffins with natural yeast.

1.121 light cream, whole milk and eggs, mix them all well;

2.212 Cut the dried persimmon into small pieces. It is easier to cook and soften them. Add water and bring to a boil over high heat. Then turn to low heat and cook slowly until the dried persimmon becomes larger and softer and the water is basically dried up. Add mirin, turn to low heat, and simmer until the mirin is almost dry. Cover with plastic wrap and let cool for later use.

3. Add the crushed brown sugar and granulated sugar, and stir until the sugar dissolves. Brown sugar tends to clump, so crush it all into powdered sugar with the back of a knife on a chopping board before use.

4. Sift in all the flours and mix roughly until they are evenly mixed. You don’t need to mix until you can’t see any flour at all.

5. Add natural yeast and mix well - it is more difficult to mix, but you must mix until it is completely mixed;

6. Chop ginger into puree;

7. Add minced ginger and dried persimmon paste, stir a few times;

8. Add melted butter and stir until the batter is fully absorbed; let the batter sit for half an hour before using.

9. Pour into the mold. This amount can make ten muffins. You can bake one batch after another. This batter can be left standing for a short time without affecting the final baking state.

10. Bake at 180 degrees, lower middle layer of baking tray, for about 25 minutes, until a bamboo stick shows no sticking.

11. How to make caramel sauce: Boil sugar and water until they turn caramel color; bring light cream and whole milk to a slight boil and immediately add to the caramel. The caramel sauce will boil at this time, be careful not to get splashed; add a pinch of salt, mix well and let cool before use.

After reading the above introduction to natural yeast persimmon muffins, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.