How to make persimmon dough cakes, how to make persimmon dough cakes delicious tips

Speaking of persimmons, we are familiar with it, the golden appearance almost carries the harvest and joy of the entire golden autumn season, a bite of soft, slippery, sweet like honey, but when it comes to persimmon cakes, it is estimated that the number of people who know them will be halved, and most of the persimmon cakes we know are dried fruits after natural drying.

It is like preserved fruit, and the persimmon cake we are going to talk about today is made by adding flour and branding.

This is a kind of old-fashioned sweet cake in Henan farmer's house, sprinkle a handful of flour in the persimmon, stir and burn for three minutes to make a pot, sweet and soft, the older generation often does, but now there are very few people who know, and I will share with you this old-fashioned persimmon cake practice.

Farmhouse persimmon cake].

1.First of all, we prepare a few ripe fresh persimmons, peel off the skin, dig out the persimmon flesh and put it in a pot, and generally use 5 to 6 persimmons to make this persimmon, too few to make a few.

2.Puree the persimmon meat with a spoon and add sugar.

10 grams to increase the sweetness, pour in 100 grams of flour and stir with a spoon to make a persimmon paste.

Do not mix into dough, otherwise the texture will be too hard and not tasty.

3.Remove the electric baking pan.

After the pot is hot, dig the persimmon paste into the pot, press it into a small cake with a spatula and fry it, and the persimmon cake should be turned frequently.

4.Turn it back and forth, fry it until the golden persimmon is cooked on both sides, it is very soft and sweet, and it is not hard at all. Grill the rest of the persimmon paste into persimmon cakes and enjoy.

Well, this simple and fast farmhouse persimmon cake is ready, and friends who like it should try it quickly.

Chop the persimmons, add flour, egg hearts, grind green onions, stir well, then put them in a pan, brush the oil and burn until both sides are golden brown, and you can go abroad.

Persimmon dough cake is generally a kind of persimmon cake that is made by drying persimmons, and many farmers will put persimmons on the tree, let it dry naturally, and then harvest.

How to make persimmon dough cake trick Mix the persimmon with a crusher and catch it with the noodles, if there is good noodles, you can make pancakes later.

Wash the persimmons, dry them and steam them in a pot for 20 minutes, then put them in flour and press them into dough, which is very delicious.

Persimmon cake is a special snack loved by Xi'an people, with golden color and rich fillings, including bean paste, jujube paste, spice, almond, peach kernel, rose and so on. The persimmon cake just out of the pot is sweet and smooth in the mouth, sticky and fragrant, and the taste is very delicious.

Autumn and October are the best season for persimmons to ripen, and persimmon cakes made from ripe persimmons are a unique and natural taste of autumn. What I make is without filling, and if you like to have filling, you can put your favorite filling.

This recipe uses the amount of 3 persimmons and 12 persimmon cakes, each cake is about 50 grams, and the amount can be increased or decreased according to the actual situation of the individual.

3 cooked persimmons.

All-purpose flour grams.

Peanut oil 1 teaspoon.

Preparation of persimmon cakes.

To make persimmon cakes, you must choose this kind of ripe persimmon.

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Peel the persimmons. Please click Enter a description.

Place the pulp in a large basin and puree it with a spoon. If you have a mixer at home, you will be more delicate and have a better effect.

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Add an appropriate amount of flour.

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Stir well and form a softer dough, the softer the better. Do not add a drop of water or sugar during the whole process. Cover and let for 30 minutes.

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Place the dough on a plate, sprinkle a little dry flour and knead evenly.

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Take half of the dough and knead it into long strips.

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Divide into 6 pieces of dough of the same size, about 50 grams each.

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Take a dough and roll it round.

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Squash it. <>

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Gently roll out with a rolling pin.

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Roll out into small round cakes about 1 cm thick.

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The remaining dough is made in turn.

Place a small amount of peanut oil in a saucepan and keep the heat low. I used a variety of house kitchen teppanyaki six-round baking trays, choose a low setting, and preheat in advance.

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Heat the oil lightly and add the persimmon cake.

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Fry until golden brown on both sides.

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Huang Cancan's persimmon cake is out of the pot.

Soft and glutinous, sweet, autumn unique natural taste.

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Step-by-step diagram at a glance.

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TipsPersimmons are nutritious, but eat them healthily, but pay attention to some foods that are compatible with persimmons. Since persimmons contain a lot of tannic acid, it is best not to eat them with foods rich in calcium and protein, such as crabs, fish, kelp, etc., otherwise insoluble binders will be formed and affect human health.

The persimmon contains a lot of pectin in a processed product of the fresh persimmon and is soft and sweet to eat. It has three major effects: beauty, freckle removal, and **. Therefore, many female friends and middle-aged and elderly people like to eat persimmon cakes. So how to make persimmon cakes at home?

01 Choose persimmons. Before making persimmon cakes, choosing fresh persimmons is an important process, we have to choose persimmons with no lacerations, decent fruits, high sugar content, and sufficient water content, we must choose persimmons with pits, and persimmons without cores can be eliminated directly, because we must need to have a core when making persimmon cakes. Also, when choosing persimmons, don't choose persimmons that are already very ripe, preferably semi-raw varieties.

02 Peel the persimmons. We put the selected persimmons, put them in a large basin and wash them once, and then peel them with a knife, if there is no machine at home, you can call them to join together for manual peeling, so that the peeling time will be much faster. Our hands must be clean when peeling.

The peeled skin can be dried in the sun and can be used when the back is frosted.

03 Drying persimmons. When drying persimmons, you can use rough hemp rope, a small section of the persimmon left on the top of the fruit and knotted, note that it is not on the core, the bearing capacity of the core is not very large, the bearing capacity of the core tip should be larger, about a hemp rope can drop five or six persimmons, there must be a certain spacing. When everything is done, hang it on a rope in a sunny, ventilated, clean place.

At night and on rainy days, cover it with something to prevent dew and moisture. Turn it every two days, you can pinch the persimmon when you turn it, and dry it for about ten days, and when the dry plaque has appeared, you can put it away with a basin.

04 Persimmon cake frosting (frosting). Combine the persimmon cake with every two cake tops, the pedicle is outward, put a layer of previously dried persimmon skin and another layer of persimmon in a clean container, keep repeating this way until it is finished, and then seal the container, put it in a cool place to cover the frost, and it is best to cover it with a layer of straw. Whether the frost is good or not depends mainly on the degree of temperature control, so you must control the temperature when frosting, the lower the temperature, the better.

05 If the outside temperature is relatively low, we can dry the persimmons manually! The method of artificial drying of persimmons is mainly baking, which is more suitable for processing persimmon cakes and selling workshops, not suitable for home use, if you want to use it at home, it is also possible, but it is more troublesome. It is necessary to make a baking room, keep the temperature at about 40 degrees, and put it on the oven to dry.

It needs to be ventilated every four hours, and it will be able to dry the persimmons into persimmon cakes in about a week. The dried persimmon cake can then be collected in a container and softened and frosted. It should be noted that the temperature must not exceed 50 degrees when roasting persimmons, and an appropriate amount of ventilation must be carried out, otherwise it will grow moldy, and your previous work will be completely blind.

How to make persimmon cake:Tools Ingredients: flour, persimmon, sugar, walnut kernels, black sesame seeds.

1. Peel the persimmons and put them in a bowl and mash them into a puree with a tool.

2. Put the persimmon puree into the food processor and squeeze it into persimmon jam.

3. Add flour to the jam and knead it into a dough shape.

4. Crush the walnut kernels on the cutting board, then add black sesame seeds, sugar, and cooked powder and mix well to make a filling.

5. Next, wrap the filling in flattened dough sheets and wrap it like a bun.

6. Next, put it in a frying pan and fry it over low heat until golden brown on both sides.

The method of making persimmon cake is as follows:Ingredients: 150 grams of flour, 40 grams of walnuts, 3 persimmons.

Excipients: 15 grams of cooked powder, 20 grams of white sugar, 10 grams of black sesame seeds.

1. Peel the persimmons and put them in a container and mash them with a spoon.

2. Add flour, knead into a soft dough and let it rest for a while.

3. Crush the cooked walnut kernels on a cutting board.

4. Add black sesame seeds, sugar and an appropriate amount of cooked powder and mix well to make a filling.

5. Divide the awakened dough into agents, take a portion of the divided agents and flatten them in the palm of your hand.

6. Put in an appropriate amount of filling, seal it like a bun, pinch it tightly and press it into a small cake by hand.

7. Put an appropriate amount of cooking oil in the frying pan and put the prepared persimmon cake into the raw blank and fry it over low heat. Fry until golden brown on both sides.

1. Choose persimmons with large fruits, moderate water content, no pests and diseases, and no soft rotten. It is better to pick persimmons of seedless or seedless varieties. From the outside, let the color of Wang Shi golden and slightly red, and the ripe fruit with thin yellow calyx tip is the best.

Persimmons should be harvested in a timely manner for processing, such as early harvesting, persimmons have more moisture, less sugar, and the quality of the processed persimmons is poor. If the harvest is too late, the persimmons are soft and ripe, and they are not easy to process. You can use an iron planer to shave the hard skin of the selected fresh persimmons, and retain the skin of the stalk close to the calyx plate and fruit stalk of the persimmon.

2. The persimmon fruit with the skin cleaned is neatly spread on the drying mat (the drying mat can be woven with bamboo) and dried in the sun. The mat should be placed on a shelf 1 meter above the ground. When the persimmon fruit is dried, the calyx plate is facing downward, and it is dried in the open air at night.

If the weather is bad during the day, it can be covered with plastic film, but the film cannot be directly covered on the persimmon. Persimmons that have been exposed to rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried at night with a simmer.

Generally, after 2 days of wind blowing during the day and night dew for persimmons, on the 3rd to 4th day, when the exocarp is slightly soft, you can start kneading the cake. After pinching and drying, continue to dry for 10 to 12 days, and when the sun is semi-dry, you can stop drying.

3. Pinch the persimmon by hand to form it, and the specific method is: don't use too much force for the first time, so as not to pinch the skin and affect the appearance. After 2 to 3 days, when the persimmon surface is gradually dried and wrinkled, continue to pinch it a second time, which is the key to affecting the quality.

When pinching, the force should be greater than the first pass, and all the hard pieces of the flesh should be softened. After 2 to 3 days, when there are coarse wrinkles on the fruit surface, pinch it for the third time, this time the fruit surface should be flattened, the flesh should be pinched softly, and pinched in time for shaping. It is advisable to choose a sunny day or windy morning to do it, because the moisture of the exposed pulp at night is transferred outward, and the moisture of the fruit surface is resilient and not easy to break.

4. Put the semi-finished products in a wooden box, and lay clean white paper around the wooden box. Wait until around the frost festival, take out the persimmons and spread them in a cool place, taking care not to let the sun shine at this time. Generally, it is spread out in the morning and put it back in the box in the afternoon.

In case of rain, use charcoal or anthracite as fuel and bake over a simmer. After repeated treatment several times, the persimmon sugar can overflow, and the surface of the persimmon can be made with hoarfrost. The quality of the frosting on the persimmon depends on the moisture content of the persimmon.

The persimmon cake at the last plastic surgery is the outside and soft on the inside, and it is easy to seep out if there is too much moisture, so that the surface is sticky and cannot be frosted. Too little moisture makes it difficult to frost. The good quality persimmon is yellow and red, and it is transparent and viscous, the cake shape is oblate, complete, the edge of the gong, and the surface layer has a white frost of the tan car.

Sweet taste, not astringent, dry about 95%, no mildew and no moth.

Here's how to make persimmon cakes:Ingredients: 2500 grams of persimmons, appropriate amount of salt.

1. The persimmons of the persimmon cake are hard and crispy. to be able to peel the skin.

2. Add salt water and soak for a while. Cut off the leaves and longer stalks.

3. Scrape the skin bag and peel it.

4. Place on a breathable cushion. Exposure to the sun.

5. This looks like it's been in the sun for 7 days.

6. Gently flatten it with your hands. Keep drying.

7. That's it for about half a month. It's ready to eat. Extra sweet.

With the increasing improvement of people's living standards, people's requirements for food are getting higher and higher, and they have certain values for the style, nutritional value, safety and so on of food. People are not satisfied with some of the existing existence, such as persimmons, these organic vegetables, can be made into some other foods, so that he is not monotonous is to appear in front of people with the image of persimmons, this time to bring you persimmon cake practice encyclopedia.

Persimmon cake simple preparation steps.

Persimmon cake step 1

Wash and peel the persimmons, put them in a container and mash them (I beat them with a blender again to make it more even).

Step 2: Put the flour into the persimmon puree, and stir continuously until it is kneaded into a dough with moderate hardness (the dough can be as soft as possible, and the taste will be softer and more delicious).

Step 3: Let the dough sit for about 15 minutes, take it out, and cut it into small pieces of flour of appropriate size.

Step 4: Homemade persimmon cake.

Press flat with the palm of your hand, take an appropriate amount of bean paste filling and put it in it, tighten the mouth like a bun, and flatten it.

Step 5: A simple recipe for persimmon cake.

Put a frying pan on the fire, put an appropriate amount of oil, heat over low heat, put the finished persimmon cake in, and fry it on low heat until golden brown on both sides. (It is best to use kitchen paper to absorb excess oil from fried persimmon cakes, so that it is healthier to eat.)

The complete method of making persimmon cakes.

Persimmon cake is not only delicious but also has a lot of health benefits, persimmon is a berry fruit, although the taste is sweet and delicious, but it is not easy to store! So there is a dried fruit that is processed to remove the moisture of persimmons - persimmons! Persimmon cake has the effect of lowering blood pressure and stopping bleeding, clearing heat and moistening the intestines, the taste is dry, and it is not easy to deteriorate after a long time, it is really a dried fruit!

I choose the persimmon which is just ripe, but there is not yet soft. There are many varieties of persimmons, some persimmons are seedless, and some are seeded. We should try to choose persimmon varieties without seeds, otherwise it will be more troublesome when trying them!

The selected persimmons have a scraper to scrape off the skin of the persimmons, and then prepare a bamboo basket to put the peeled persimmons one by one, and take them to the roof to receive the baptism of the sun!

When drying the persimmons, they should be turned several times a day so that the persimmons can receive the baptism of sunlight in all directions, and by the third day, the persimmons have become soft. At this time, you can use a stick to crush the persimmons one by one, remember not to use too hard, otherwise the persimmons may break! In this way, the persimmon is formed after a week or so of sunburn.

If there is bad weather in the middle of the sun, the persimmons that have not dried out are easy to mold after a long time. At this time, you can start a charcoal stove and sprinkle a layer of fire on top of the charcoal to prevent excessive fire. Then place the bamboo cage half a meter above the stove for baking, and turn the persimmons more often when baking, otherwise there will be a charred black phenomenon.

The dried persimmons are sealed and preserved, and then placed in a cool place, and slowly a layer of hoarfrost will grow on the persimmons. I heard that this hoarfrost is a good thing and can be used. This makes the whole persimmon look better too. The persimmon is finished at this time!