How much is the right temperature to make persimmon cakes in an electric oven

The oven can also be used to roast persimmons, but many people are not very good at making this dish, in fact, it is relatively simple to make, but the oven should not be too hot when baking, otherwise it will make the persimmons baked by themselves taste particularly bitter and astringent, which will affect the taste, and most people roast persimmons in order to make sweet and fragrant persimmon cakes, and roasting is also for this purpose.

One. 1.Raw materials and pretreatment: the same as natural drying.

Baking: After the persimmon fruit is put into the baking room, the fire is heated to 40 microheat. Ventilation and dehumidification are ventilated 1 time every 2 hours, each time ventilation is 15 20 minutes (or exhaust fan exhaust for 5 minutes).

After about 2 days, the surface will be slightly white for the first time, and the kneading should be light to prevent the outer layer of dry skin from being pinched. Then stabilize the oven temperature at 40 45 and bake continuously for 20 hours with increased ventilation. The temperature of this section should not exceed 50 to facilitate astringency.

When the fruit surface is wrinkled, the second pinching of the cake, at this time the persimmon has been basically astringent, you can increase the temperature of the baking room to 50 55, maintain for 20 hours, pay attention to ventilation and moisture discharge, and at the same time invert the plate, turn the fruit, so that the heating is even. When the persimmon fruit is basically dry and somewhat shrunken, the third pinch cake is shaped. Use the thumbs and forefingers of both hands to pinch the center of the fruit outward into a saucer-shaped shape with a thin middle and thick edges, and pinch off the heart of the fruit close to the fruit pedicle to prevent the top of the fruit from retracting.

After that, the roasting temperature drops to about 45 and continues to evaporate. And strengthen ventilation, straight inside and outside the soft and hard is basically the same. Put away the cake and soften, shape and frost.

2. Precautions:

1.The baking temperature should not exceed 55 to prevent the persimmon from returning to astringency.

2.Ventilation management should be strengthened during baking to prevent mildew.

3 The export persimmon has high hygiene requirements, the total number of bacteria is 100 grams, and the coliform bacteria.

3 grams, so it is necessary to strengthen the hygiene management of the production process in particular.

Persimmon is a fruit that people like to eat, sweet and delicious, nutritious, many people also like to eat frozen persimmon in winter, which has a unique taste. Persimmons are highly nutritious and rich in carotene.

Trace elements such as riboflavin, vitamins, etc.

The vitamin and sugar content is about 1-2 times higher than that of ordinary fruits. If a person eats 1 persimmon a day, the amount of vitamin C consumed

That's basically half of what you need for a day. Therefore, eating some persimmons is very beneficial to human health.

To make persimmon cakes in an electric oven, the temperature is recommended to be controlled at about 200 degrees Celsius.

List of ingredients: Persimmons, cooked and peeled.

Glutinous rice flour. Flour.

Sugar. Milk.

Cooking oil. Steps:

1.Peel the persimmons and puree them with a blender.

2.Add the glutinous rice flour, flour, sugar and milk to the persimmon puree and stir well until it becomes a batter.

3.The batter is kneaded into small balls and flattened to form the shape of a persimmon cake.

4.Coatate a baking sheet with cooking oil and place the finished persimmon cake on the baking sheet.

5.It is baked in the oven at a temperature of 200 degrees Celsius, and the baking time depends on the size of the persimmon cake and the power of the oven, and generally takes 12-15 minutes.

In the process of baking persimmon cakes, you need to pay attention to the oven temperature not to be too high to avoid the surface of the persimmon cakes from burning. At the same time, if the persimmon cake cracks during the baking process, it is normal. When eating, it is recommended to pair it with some milk or soy milk to increase nutrition.

Persimmon itself is rich in sugar, pectin and cellulose, so eating a little persimmon in our life is also very good for our body, and the persimmon that is made into persimmon will be more soft and glutinous and sweet.

The ingredients we need to prepare are: persimmons to taste, powdered sugar.

Specific production steps:

1: First of all, we will clean the prepared persimmon and remove the outer layer of skin, then remove its fruit pedicle and spread the peeled persimmon on top of the oil paper.

2: Spread all the persimmons on top of the oil paper in the same way, then put on a baking tray and bake in the oven at 80 degrees for 30 minutes.

3: In the process of baking persimmon cake, we can observe the condition of the persimmon in real time to prevent the persimmon from burning. After baking, we also need to put it in the steamer and steam it for a little for ten minutes, so that the persimmons will be more chewy.

Tools Ingredients: 4 persimmons, 4 walnuts.

1. First prepare clean persimmons.

2. Then put the persimmons in a small oven and bake them over low heat for 15 minutes.

3. After that, take out the dried persimmons and remove the hard shell of the head.

4. Then cut the persimmon from the middle.

5. Then put the walnut flesh on top of the hot persimmon cake in turn.

6. Then wrap tightly in plastic wrap and wait for 2 to 3 minutes to dry and set.

7. Finally, tear off the plastic wrap and put it on a plate, and the persimmon crispy peach is completed.

Using an oven and a hair dryer to simulate exposure to the sun and air drying, can you make persimmons from fresh persimmons?

It can be dried at low temperature.

During the baking process, it will be over-dried and will be inedible.

It is recommended to use the oven's low-temperature fermentation function, which allows the temperature inside the oven to reach 60-80 degrees.

Set it for 1-2 hours to achieve the effect of persimmon drying. You can also do it this way, dried apples and so on.

The electric oven can also be used to bake persimmon cakes, but many people are not very good at making this dish, in fact, it is very simple to make, only the electric oven does not have to adjust the degree of ripeness in the case of baking, otherwise it will make the persimmon cake baked by itself taste very bitter and astringent, which will affect the taste, and the vast majority of everyone bakes persimmon cakes in order to make sweet and fragrant persimmon cakes, and baking is also for this purpose.

First, the key points of practical operation:

1.Raw materials and preparations: of course, dryness.

Roasting: After the persimmon fruit is put into the drying room, the temperature is raised to 40 micro-heat insulation. Natural ventilation and dehumidification are 1 time every 2 hours, and each natural ventilation is 15 to 20 minutes (or 5 minutes for the exhaust fan exhaust system).

About 2 days of adverse effects of the surface is slightly milky white to carry out the first pinching, when kneading should be light, to avoid pinching the surface of the dry **. Then the temperature of the drying room is stabilized at 40 45 for 20 hours, and the natural ventilation is improved. The temperature of this section does not have to exceed 50 to facilitate astringency.

When the fruit surface is wrinkled, carry out the second pinching cake, at this time the persimmon has been basically astringent, you can increase the temperature of the drying room to 50 55, keep it for 20 hours, pay attention to ventilation and dampness, and carry out the inverted plate and turn the fruit to make it symmetrical when heated. When the persimmon fruit has basically dried out and wrinkled, carry out the third pinching cake plastic surgery. Use the thumbs and ring fingers of both hands to knead the fruit management center outward into a saucer-shaped shape with a thin edge in the middle, and pinch off the heart of the fruit close to the fruit pedicle to prevent the top of the fruit from retracting.

Since then, the roasting temperature has dropped to around 45 and has evaporated again. And improve natural ventilation, straight inside and outside the hard and soft are basically the same. Gather the cake and steam it until soft, and apply the cream for plastic surgery.

2. Frequently Asked Questions:

1.The baking temperature should not exceed 55 to avoid the astringency of the persimmon cake.

2.In the process of baking, the management method of natural ventilation should be improved, and the mold should be resolutely prevented.

3 The hygiene requirements for the import and export of persimmon cake are high, the number of germs is 100 grams, and the number of E. coli is 3 grams, so it is necessary to greatly improve the hygiene system of the whole production process.

Persimmon cake is a fresh fruit that everyone likes to take, sweet but not greasy and refreshing, rich in nutrition, many people also like to eat frozen persimmons in winter, there is no peculiar smell. Persimmon cake is high in nutrients, with a variety of nutrients such as carotene, vitamin B2, and vitamins. It contains 1-2 times more vitamins and sugar than ordinary fresh fruits.

If a person eats 1 persimmon cake a day, the amount of vitamin C consumed can basically be considered half of the daily need. Therefore, eating some persimmon cakes is very beneficial for good health.

Persimmon cake, also known as persimmon cake, is a cake-like food made of persimmons, and is a famous traditional snack in China. Persimmon cake is dried fruit preserved, due to the evaporation of water during the production process, the fructose dissolved in the water is precipitated in the process to form persimmon cream. Persimmon cake is a preserved fruit that people like to eat, which is sweet and delicious, nutritious and has a unique taste.

Persimmon cake has a high nutritional value, and the vitamins and sugar content are about 1 2 times higher than that of ordinary fruits. Persimmon cakes, like many snacks, should not be eaten more, and people with poor stomach digestion and people with cold bodies are not suitable to eat persimmons.

Persimmon processing process steps.

Persimmon cakes are nutritious and have a luscious taste, which is very popular with consumers. The taste of persimmon mainly depends on the water content, so how to keep the water content of persimmon at a certain level without mildew is a problem that needs to be solved in the persimmon drying processing technology.

1. Fruit selection: Select 8-9 ripe persimmons as raw materials for cake making.

2. Peeling: Break off the sepals first, cut off the fruit stalks, and then rinse the persimmons with water. Stainless steel knives are used to peel the skin, leaving no top skin and flower skin.

3. Plating: Put the peeled persimmons into the baking tray according to the size, leaving a finger-wide gap between the fruits.

Persimmon drying process.

1. Bake once.

After the persimmon fruit enters the baking room, the temperature is rapidly raised to 40-50, so that the ethanol dehydrogenase activity in the persimmon fruit is in a high state. Internal respiration is also strengthened, so that softening, deastringency and partial dehydration (around 25) are quickly completed, lasting about 12 hours, depending on the size of the persimmon and the degree of ripeness. When drying persimmons, mildew prevention is very important, and the slightest carelessness can cause mold rot in the entire baking room within a few hours.

Therefore, it is necessary to keep the relative humidity in the baking room below 70 to effectively prevent persimmon mildew.

Stop baking: Take out the persimmon fruit, pile it for a few hours to soften, and then knead the cake once, and use moderate force when kneading the cake, so that the flesh is pinched apart and the skin is not broken. The specific kneading method is: hold the fruit with both hands and pinch it vertically and horizontally, and pinch it with the rotation until the inside becomes soft and the persimmon core is crooked.

2. Second baking.

The pinched persimmon fruit is sent to the baking room again, and the temperature is raised to 45-50 for about 15 hours, so that the persimmon fruit is quickly dehydrated again35

Stop baking: Take out the persimmon fruit baked for the second time, pile it up again, and make the second kneading cake after softening. At this point, the persimmon is basically formed.

3. Bake three times.

Hold for 40-45 hours or so. At this time, it is in the late stage of baking, and the dehydration is relatively slow. The drying procedure is: the persimmon is soft and hard and elastic, and the moisture content is about 35.

Stop baking: Take out the persimmons baked for the third time, pile them back to soft and shape. The subsequent batches of persimmons are replaced in batches according to the above method and baked in turns, which can not only improve the utilization rate of the drying room, but also do not waste heat energy.

The packaging adopts nylon and polyethylene composite sachets with good air barrier, and the persimmons are packaged individually. After a few days, the dough will be covered with hoarfrost and will not be prone to mold growth.

OK. Persimmons are made into persimmons in the oven, which can shorten the time for making persimmons, and the quality is better than that of naturally dried persimmons. To make persimmons in the oven, the oven needs to be adjusted to the low temperature fermentation function, the oven temperature is 60 80 °, and the oven can be baked for 1 2 hours.

Persimmon is native to East Asia, can be eaten directly after maturity, or made into persimmon, persimmon has been cultivated in China for more than 3,000 years.

The result may be persimmon biscuits.

【Processing process of persimmon】:

1. Prepare 5 soft persimmons, wash them with water, and remove the persimmon stems.

2. Peel off the persimmon skin.

3. Place the peeled persimmons in a small, clean bowl.

4 Use a rolling pin to press the persimmon puree.

5. Put the persimmon puree into the pulp cup of the food processor and press it into persimmon jam (note: the jam is squeezed to pursue a more delicate taste, but do not add water during the jam squeezing process).

2 8 [Dough Mixing Process]:

1. Put the squeezed persimmon jam in a clean, water-free and oil-free basin, 2. Sift it into the rice measuring cup that comes with the rice cooker, and 1 measuring cup of flour.

3Stir the flour and jam with chopsticks to mix the two well.

4. Stir the dough into an orange-yellow color with a strong wetness.

5. Sift the rice bowl that comes with the rice cooker into the very wet dough, 1 measuring cup of flour6, stir the dry flour and the very wet dough with chopsticks, so that the two are mixed evenly7, and stir into an orange-yellow wet dough.

8. Sift into the wet dough into the rice measuring cup that comes with the rice cooker1 2 measuring cups of flour 9, knead the dry flour with the wet dough by hand.

1. Peel off the shell of the almond in an appropriate amount.

2Put peanuts, walnuts and almonds in hot water, soak until the skin absorbs water and swells, 3. Peel off the skin of the kernel by hand.

4. Spread the peeled kernels on a microwave oven turntable and heat on high heat for 2 minutes until the ripe surface of the nuts is slightly yellow.

5. Take out the kernels and put them on the cutting board, roll them back and forth on the nuts with a rolling pin, and 6. Roll out the kernels and chop them.

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The production of honey nut jujube paste filling]:

1. Put the finished jujube paste filling in a small bowl.

2Add the rolled nuts to chopped.

3. Add the prepared black sesame powder.

4Squeeze in an appropriate amount of honey.

5. Pour in an appropriate amount of olive oil or cooking oil.

6Knead all the ingredients together with your hands and mix well until it becomes an oily filling.