How to make persimmon cakes, how to make persimmon cakes

Speaking of persimmons, we are familiar with it, the appearance of Jin Cancan almost carries the harvest and joy of the entire golden autumn season, a bite is soft, slippery, as sweet as honey, but when it comes to persimmon cakes, it is estimated that the people who know will be halved, most of the persimmon cakes we know daily are dried dried fruits and preserved fruits after natural drying, and the persimmon cakes we are going to talk about today are made after adding flour.

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

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

3.Take out the electric baking pan and heat it with electricity, brush it with vegetable oil, dig the persimmon paste into the pot after the pot is hot, press it into a small cake with a shovel 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.

How to make persimmon cakes? Peel and crush the persimmons, add flour, soften the dough, roll them into dough, wrap them in bean paste, and then press them and fry them in the pan.

How to make persimmons at home? The easiest way to do this is as follows:

1.The first step is to 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.

2.Step 2: 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.

3.The third step is to dry the 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.

4.Step 4: Frost the persimmon cake (frost).

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.

5.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.

3. Although persimmon cakes are delicious, there are these taboos!

1.You can't eat persimmon cakes on an empty stomach, otherwise you will get stones, and it's not a big problem to eat once or twice, as long as you don't eat it often.

2.After eating persimmon cakes, you can't drink milk for an hour, which is not good for your health.

3.Persimmon persimmon should not be eaten with kelp, seaweed, sauerkraut, black dates, wine, radish, goose meat, crab, sweet potato, egg, vinegar, it will cause harm to the body.

How to make persimmon cakes, click on the Internet to query, this is the production process of food, as well as its production methods and tricks, it should be able to make delicious persimmons.

The method of persimmon cake must first have the persimmon ripe, and then put it in a sunny place, and in the process of drying and drying, it should be constantly pressed to press it into a cake shape, and then it will become flexible, because its sugar content is high, and his flexibility is very large.

Put the persimmon in the oven and bake it until there is no moisture, then take it out and sprinkle it with starch, and you're good to go!

Xishangmei's moon cakes are "steamed", on the basis of traditional pastry baking, water vapor is added, so that the pastry can fully enjoy the moisturization of water vapor in the process of baking, and maintain the healthy nutritional value of the food, but also improve the taste of the food, the color of the surface, prevent the deformation and rupture of the surface of the pastry, and become more crystal clear, dry and wet, wet and dry.

Xishanmei (Hong Kong) Company,