How to make persimmon bread and how to make persimmon buns

Traditional manufacturing methods. 1) Cut the lard into half cubes. Chop the green and red silk and walnut kernels, take 250 grams of flour and stir well with yellow cinnamon sauce and rose sauce, then add the plate oil and sugar, knead vigorously, when various materials are mixed with stickiness, it becomes a sugar filling.

2) Stack 1 kg of flour on the board and dig a pit in the middle. After the persimmon is removed from the stem and peeled, put it in the flour pit, chop it into a paste first, then mix the flour with the persimmon by hand, knead it into a soft dough, and then add 500 grams of flour one after another to knead it into a harder dough. Sprinkle the remaining flour around the dough to form persimmon noodles.

3) Take a piece of persimmon flour (about 50 grams), pat it flat, wrap it in 15 grams of sugar filling, and make persimmon cake blank (2 kg of flour can make 80 cakes).

4) Heat three pans, pour 50g of rapeseed oil into the bottom pan, and lay the cake blank flat in the pan. Flip it with a shovel, press it gently, cover it with a pan, bake for 5-6 minutes, when the bottom surface is yellow, then flip the surface, add 25 grams of rapeseed oil, and bake for 5 minutes.

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Tomato egg flatbread].

Ingredients: Tomatoes, eggs, sugar, flour, yeast powder, black sesame seeds, white sesame seeds, cooking oil.

Production Steps] 1First, let's deal with the tomatoes. Wash the tomatoes and remove the roots of the tomatoes, and then chop them into dices, like the picture below, the purpose of chopping is to make it easier to juice later, so we can chop a little.

Place the chopped tomatoes in a bowl and set aside.

2.Then prepare a small bowl, crack two eggs in the bowl, stir them with chopsticks and pour them over the tomatoes.

3.Then we pour the tomato egg mixture into the juicer, add an appropriate amount of water and squeeze it into juice. After juicing, pour the tomato and egg juice into a large bowl, add 20 grams of sugar and 3 grams of yeast powder, and stir well with chopsticks.

4.Then we add 200 grams of flour and stir it into a paste with chopsticks while pouring. Then we put a layer of plastic wrap on it and set it aside for 40 minutes, about twice the size of the food.

5.After evaporation, we stir a piece of flour paste to expel the gases inside. Then we prepare the mold of steamed bread, and friends who don't have molds can also use a bowl instead.

Brush the mold with cooking oil, sprinkle in a layer of white sesame seeds, then pour in the batter and spread it flat, and then sprinkle a layer of black sesame seeds and white sesame seeds on the surface of the batter. Sesame seeds are added because the aroma of sesame seeds can enhance the flavor of bread and increase the texture.

6.Finally, we steam the pot on cold water and steam on high heat for about 20 minutes. After steaming, the bread will bulge and rebound when pressed.

7.After the bread is steamed, we take it out and cut it into small pieces with a knife for easy consumption, and the tomato bread that comes out is fluffy and nutritious. The sweetness and sourness of the tomatoes and the aroma of the eggs after heating are very attractive, and the black and white sesame seeds are very layered when you bite into the sesame seeds.

Tomatoes with eggs are nutritious and healthy, and are a good breakfast for all ages.

Tool ingredients: 260 grams of high flour, 125 grams of small persimmons, 3 grams of yeast, 3 grams of bread crumbs, appropriate amount of water, 50 grams of butter, 15 grams of sugar, 35 grams of salt, 1 4 teaspoons.

Method: Read step by step.

Prepare the materials. Peel the small persimmon and leave the pulp.

The post-oil method mixes all the materials.

Knead into a smooth dough.

Add the butter and salt and continue kneading.

Knead to the expansion stage to pull out the film.

Wake up to 2 times the size of the lid.

Divide into several doses and relax for 15 minutes.

Roll one out and roll it out again, top with the pulp and bread crumbs.

Wrap it up again and pinch it tightly.

Roll out the long strips and roll them up, then stand them up and flatten them.

Place on a tarpaulin and wake up to 2 times the size.

Brush the surface with egg wash and sprinkle white sesame seeds.

Place in a preheated oven at 180 degrees for 15 minutes.

Method steps.

The second step is to stir the flour and add the soft persimmons to it, and put enough persimmons and good dough directly without adding water, or you can add shredded carrots.

The third step is to knead the noodles into a nest head one by one, preferably smaller.

The fourth step is to boil the water and steam it in a steamer, and steam it for 25 to 30 minutes to get out of the pot.

Preparation of the sauce bread eggplant:

Ingredients: 3 breaded eggplants.

Accessories: 2 large ingredients, appropriate amount of minced garlic, 2 tablespoons of soybean paste, a little chicken essence.

1. Cut the bread and eggplant into cubes.

2. Fry in a pan with oil until soft.

3. Fry them all.

4. Crush the garlic.

5. Add the soybean paste.

6. Stir well.

7. Add minced garlic.

8. Cook it.

9. Plate.

<> "How to make persimmon buns."

1.Cut two square pieces of cloth respectively, with a side length of more than 20cm (I forgot the specific envy line) 2The front side is opposite, and the left and right sides are sutured, leaving about 5cm of the reverse mouth.

3.Turn the front part out of the reverse mouth and sew the reverse mouth with the Tibetan stitch method.

Outside: 1Four isosceles right-angle triforms with an angle of 8-10cm are folded and fixed with clips (the waist length can be customized according to the side length of the square).

2.Stitch along the dotted line in the diagram for threading the drawstring (the margin is determined according to the thickness of the drawstring).

Persimmon pasta preparation steps:

Method 1: Tomato egg noodles.

Ingredients: 4 tomatoes, 5 eggs, 2 green peppers, appropriate amount of green onions, 400g noodles

3g salt, 15g sugar, 15ml light soy sauce

Method:1Prepare the ingredients: chop the tomatoes and green peppers into small pieces, chop the green onions, and beat the eggs into a bowl, do not break them.

2.Heat oil in a pan and add the eggs.

3.Stir with chopsticks and set aside.

4.Put a little oil in the pan, add the tomatoes and stir-fry.

5.Add salt and light soy sauce to continue to make the soup, and add the green peppers.

6.Add eggs and sugar to taste, stir-fry and then remove from the pan.

7.Pour water into the pot, bring to a boil, add a little salt, put in the noodles, cook and remove them, put them in cold water and remove them.

8.Pour the scrambled tomatoes and eggs over the noodles, mix well, and enjoy beautifully.

Method 2: Beat the tomatoes and eggs into the lo mein.

Ingredients: 300 grams of noodles, 2 eggs, 2 tomatoes, 1 shallot, appropriate amount of oil and salt, 1 2 tablespoons of sugar, appropriate amount of water starch.

Method:1Prepare the required ingredients, wash the shallots and tomatoes, knock the eggs into a bowl and beat well, chop the green onions, cut the tomatoes into stems, and then cut into cubes.

3.Add chopped green onions and stir-fry until fragrant, then add diced tomatoes and stir-fry until fragrant.

4.Add the scrambled egg pieces, pour in half a bowl of water, add salt and sugar, bring to a boil, pour in an appropriate amount of water starch, wait for the soup to become viscous, turn off the heat, put it out and set aside, so that the tomato and egg marinade is ready.

5.Add water to the pot and bring to a boil, add the noodles, and stir constantly after getting out of the pot to prevent the noodles from sticking until the noodles have no hard core, usually two rolls. Cook the noodles until they are raw, remove them, and put them in a cool boil to cool, (this step is very important!)

Ensure the texture of the noodles and will not be sticky after a long time). Remove the purified water.

6.Put the noodles in a large bowl, add the tomatoes and eggs, and mix well with chopsticks.

Bread eggplant recipe.

1.The eggplant will be left for a few days, and the surface is a little wrinkled.

2.Lay the bread and eggplant flat, cut through with the tip of a knife, and make three cuts from left to right, without cutting off the two ends.

4.Brush a thin layer of oil in a large spoon or directly onto the surface of the eggplant.

5.Fry over medium-low heat until the eggplant is tender, carefully paste.

6.Take out the fried eggplant and stir-fry directly with the minced meat.

7.Add the bean paste, stir-fry a few times, and pour in an appropriate amount of water.

8.Cook until thick and pour over the fried eggplant.

Not long ago, I made a joke about bread and eggplant, and I always talked about making bread and eggplant at home, and my family thought that I was going to make a dish with bread and eggplant, but when I made it, everyone didn't see the bread and questioned me. In fact, some people will understand that breaded eggplant is a kind of eggplant, and people on our side call it long eggplant, and today I will teach you how to make bread eggplant.

Method 1: 1 The eggplant should be stored for a few days, and the surface is a little wrinkled.

2Place the bread and eggplant flat, cut through with the tip of a knife, and make three cuts from left to right, without cutting off the two ends.

Brush a thin layer of oil in 4 tablespoons or directly onto the surface of the eggplant.

5. Fry over medium-low heat until the eggplant is tender, carefully paste.

6. Take out the fried eggplant, put in the meat filling and stir-fry.

7Add the bean paste, stir-fry a few times, and pour in an appropriate amount of water.

8Cook until thick and pour over the fried eggplant.

Method 2: 1 The eggplant should be stored for a few days, and the surface is a little wrinkled.

2Place the bread and eggplant flat, cut through with the tip of a knife, and make three cuts from left to right, without cutting off the two ends.

Brush a thin layer of oil in 4 tablespoons or directly onto the surface of the eggplant.

5. Fry over medium-low heat until the eggplant is tender, carefully paste.

6. Take out the fried eggplant, put in the meat filling and stir-fry.

7Add the bean paste, stir-fry a few times, and pour in an appropriate amount of water.

8Cook until thick and pour over the fried eggplant.

2.When frying eggplant, fry the skin of the eggplant, which is more economical in oil. Therefore, only the middle part is cut off, so that the water runs faster, and the eggplant cooks faster.

In fact, since you choose the learning process of cooking, you must first learn how to buy vegetables, and buying vegetables is also a science, and only experienced people will know what kind of dishes to buy at what price. The dishes you choose in your cooking must be fresh, so that they are better for your health and will not lose nutrients.

Many people love to eat persimmons. This fruit is generally picked and eaten during frost after it bears fruit in the autumn of each year. Its skin is bitter, but the flesh is very sweet.

However, only ripe persimmons can be eaten directly, and not on an empty stomach. In fact, persimmons are not limited to eating them, and you can also make many delicious pastries with soft persimmons, such as making steamed buns with white noodles and cakes with cornmeal.

Persimmon cake ingredients: fresh persimmons, self-rising flour (can not be replaced with ordinary flour and baking powder), sugar, black sesame seeds, oil.

Steps: Wash the fresh persimmons and set aside.

Peel off the persimmons in 1 one by one, remove the inner core, and squeeze the juice into a large bowl.

Pound the 2 persimmon juice pulp that has been squeezed into a large bowl with a rolling pin or something else, as long as the pulp is not visible.

Add a small amount of sugar to the persimmon soup in 3, and then pour it into the persimmon soup in 3 little by little with flour, stir while pouring to make the flour gradually and persimmon juice fused evenly, be careful not to pour many noodles at a time to answer that leads to the taste of the persimmon cake is very uneven, after the flour and persimmon juice are all fused, you can knead it into a dough, try to be soft.

Change the persimmon cake dough with plastic wrap or a damp cloth, leave it for 15 minutes, and start making it when you see the dough rise.

Before making the dough, make it soft and smooth, divide it into small dough according to the size you want to make, and sprinkle flour on the board to prevent it from sticking to the panel.

Roll out the divided small dough round, the thickness is arbitrary, smear olive oil on both sides with cooking oil, dip a little black sesame seeds in the center of both sides of the cake, heat the electric baking pan on both sides, put it in to see that both sides are browned, and you can eat it out of the pot.

2. Persimmon pasta.

Ingredients: persimmon, white and yellow rice and cornmeal.

Steps:1When choosing to use persimmons and noodles to make pasta, it is necessary to have a qualified food supermarket to choose qualified flour.

2.To choose flour according to the requirements is to look at the quality of the flour, whether the flour has impurities, and whether the flour has mold.

3.At the fruit supermarket, choose persimmons to make pasta, persimmons should be ripe, do not buy freshly picked persimmons.

4.After mixing the yellow rice noodles and persimmon meat in proportions, the noodles are beaten with edible wood, and the persimmon meat and yellow rice noodles are fused together and steamed in a steamer.

5.After making steamed buns with the white noodles you bought, you put the persimmon meat on top of the steamed steamed buns and eat them together.

6.Cornmeal and persimmon ginseng and eat together to make cornmeal persimmon cake with the oven. There are many ways to make persimmon pasta, some are made with persimmon meat and noodles, some are put into persimmon meat after the finished pasta, and some use the meat of persimmon cake to make pasta to eat, according to the choice.

Ingredients Required:

3 kg of persimmon, 4 grams of yeast, sugar, plain flour, cornmeal, edible oil.

Steps: Step 1: Clean the persimmons, remove the skin, remove the pulp, and then put them in a large bowl and stir well (you can also put them in a food processor to puree the persimmons into a delicate puree).

Step 2: Add 4 grams of yeast and an appropriate amount of sugar to the stirred persimmons, then add an appropriate amount of plain flour and cornmeal in a ratio of 1:1, stir well into a thick batter without lumps, then cover the lid, and let rise until the volume becomes significantly higher.

Step 3: Stir and exhaust the proofed batter; Add enough cooking oil to the pot, wash the spoon (or oil pier spoon), wipe the water, and put it in the oil pan for two minutes; Then leave a little cooking oil in the spoon, then scoop the paste into the spoon and put it in the oil pan, and soon the batter will automatically demold and turn over at the same time.

Step 4: Continue to fry the demolded cakes over medium-low heat until golden brown and crispy on both sides, then remove and drain the oil, and then serve on a plate.

Key points of production:

1.When adding flour to the persimmon puree, if you are not sure, you can add a small amount and multiple times to prevent the batter from being too rotten or too hard.

2.No matter how delicious the persimmon cake is, you should also pay attention to eating it correctly and in moderation!

The persimmon cake made by this is crispy and refreshing, super delicious! If you haven't tried it, you must try it, so as not to waste a piece of deliciousness that autumn has given us!