How to make fried persimmon cakes, how to make persimmon cakes

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.

When autumn arrives, persimmons are fragrant! Persimmon has bright color, rich fragrance, unique taste, soft and crisp, which can meet the needs of different tastes. And persimmons are nutritious and one of the best vitamins in autumn**.

Many people eat persimmons directly, but in fact, they are also a very good choice to make persimmons.

by Jingying Home.

Persimmon cake is a kind of dried fruit made by dehumidifying persimmons, and is a famous traditional snack in China. The section of persimmon is golden and translucent, soft and sweet, and the vitamins and sugar content are about 1 2 times higher than that of ordinary fruits. The flat persimmon cake is filled with sweet persimmon cream first, and then you can bite into it to feel the chewiness of the skin and the soft and glutinous sweetness of the flesh, which is really delicious

by Pork ribs.

In fact, making homemade persimmons at home is very simple: dry it. Interested friends can refer to my practice Persimmon cake is simple and sweet, and also has the effect of cough and phlegm, which can be regarded as the first choice for snacks in autumn and winter.

Persimmon cake (exposed version).

by Simi Fiona).

A list of ingredients. 2500 grams of persimmons, salt to taste.

Cooking steps: 1.Prepare the ingredients: Choose hard, crisp persimmons to make them easy to peel.

2.The persimmons are placed in salted water and soaked for a while. Cut off the leaves and longer stalks.

3.Then peel off the skin of the persimmon.

4.The peeled persimmons are placed on a breathable mat and exposed to the sun. (It can also be hung with a rope and exposed to the sun to dry).

5.This is what it looks like for 7 days.

6.Gently flatten with your hands and continue drying.

7.Dry for about half a month, until the surface of the persimmon has been slightly white, and it can be stored.

This method is only suitable for dry weather in the north, which is humid and moldy. If it is cloudy or rainy, put the air conditioner and set the temperature to 19°C. The dried persimmon cake can be stored in the refrigerator.

In addition to the original persimmon cake, the persimmon puree is also delicious when mixed with flour

Persimmon cake (with dough version).

by Cooking Bunny.

A list of ingredients. 5 persimmons, 100 grams of flour (adjust according to the size of the persimmons), 5 grams of sugar.

Cooking steps: 1.The persimmon peels off the skin and removes the stem, and the sweet flesh is tempting. Some of these persimmons have a pit, some do not, and the pit is removed when making cakes.

2.Peel off the skin of the persimmon and pour it into flour and add white sugar. Do not add water when mixing the dough.

3.Beat the persimmons, flour and sugar well with chopsticks.

4.Knead the dough evenly, divide it into small pieces, and press it into small pancakes.

5.Pour a little oil into the pot, heat the oil, put the pressed cake into the pot, and press it on both sides with a spatula when frying, so that the cake can be thinner and easier to cook.

6.Fry until golden brown on both sides, and the persimmon cake comes with a high value out of the pot! Take a bite, sweet and soft

Persimmon cake] Ingredients: 1 persimmon, 140 grams of flour, 10 grams of sugar, appropriate amount of cooking oil, appropriate amount of dry flour.

Steps] 1. Prepare a ripe persimmon, peel it, and scrape the pulp into the bowl with a spoon. My persimmon is ripe and the flesh is already very delicate, so there is no need to beat it in a food processor. If the flesh of the persimmon you prepared is not very delicate, you can beat it again with a food processor to make a delicate puree.

2. My persimmon puree is 120 grams, I added 140 grams of flour, added 10 grams of sugar, and mixed it into a thin puree with chopsticks.

3. Sprinkle dry flour on the cutting board, sprinkle more, and pour the thin dough on the dry flour.

4. Dip some flour on your hands, roll the dough long and divide it into 5 portions. The dough sticky with flour on your hands will do it. Pour some cooking oil into the pot, take a piece of the divided dough, arrange it into a circle, press it flat, put it in the pot, and fry it over low heat. Fry until golden brown on one side, turn over and continue frying!

5. Fry until the persimmon cake is slightly bulging and the skin is crispy. Soft and glutinous sweet, crispy on the outside and tender on the inside, if you like to eat glutinous rice noodles, you can also make pumpkin pie with persimmon puree and glutinous rice noodles. If you don't like frying, you can also try steaming in the pot.

However, although persimmons are delicious, we must also pay attention when eating them: persimmons cannot be eaten with high-protein foods. Persimmons cannot be eaten with crabs, soft-shelled turtles, jellyfish heads, do not drink white wine after eating persimmons or do not eat persimmons after drinking white wine, and persimmons do not need to be eaten with sweet potatoes.

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.

To prepare fried persimmon cakes: small persimmons, breadcrumbs, eggs, seasoning preparation: starch, powdered sugar (white sugar), salt, crushed black pepper.

Step 1

Two persimmons, these are persimmons picked in autumn, frozen in the refrigerator and preserved, and when thawed, they are very soft!

Step 2

The flesh of the persimmon was scraped out and placed in a small basin, leaving only a thin layer of skin and pedicle.

Step 3

Add sugar and flour, stir with chopsticks, and mix into a dough. Different varieties of persimmons do not use the degree of softness and hardness, the water content is also different, if the persimmon flesh is very soft and thin, use more flour, if the flesh is thicker, use less flour.

Step 4

And into such a dough, it is more sticky!

Step 5

Use a dough knife to cut into small dough, about 30-40 or so.

Step 6

Sprinkle some flour to prevent sticking, roll the dough into a round and flatten it.

Step 7

Put a small amount of oil in the pan and fry the persimmon cake in the pan, taking care to use low heat!

Step 8

One side is fried until golden brown and then turned over and fried, and both sides are almost cooked after golden brown, but pay attention to the whole process of low heat, otherwise it is easy to fry the paste, and the inside is not cooked. It's easy to cook even if the dough is thinner!

Step 9

The golden persimmon cake on both sides is fried, the skin is crispy and the inside is glutinous, with a sweet taste, and it is delicious as breakfast!

Cooking tips for pan-frying persimmons

1.The amount of flour should be adjusted according to the softness and hardness of the persimmon pulp and the water content.

2.If the persimmon has a pit, be sure to pick it out.

3.The amount of white sugar can be more or less, or you can not add it, because persimmons themselves have a sweet taste, but adding white sugar tastes better.

The specific preparation of persimmon cake is as follows:

There is no difficulty in making persimmons, it is the precipitation of time.

Materials:Ten pounds of hard persimmons.

Step 1:Ten pounds of persimmons peeled

Step 2:The peeled persimmons are soaked in boiling water for about 30 seconds to sterilize.

Step 3:Take out the persimmons, put them in a cool and ventilated place, and let them air dry.

Step 4:Put the persimmon into the fresh-keeping bag, seal the mouth, put it in a cool place to cover the frost, cover the three digging and talk for four days, open the bag to dry for a day, cycle once or twice to get frost, want to frost a little more, judge to touch a few more cycles.

Finally, the delicious persimmons are ready!

The raw materials used in persimmon buns: five persimmons, 100g of flour, 50g of bean paste filling, and 500g of water The method is as follows: 1. Wash and peel the persimmons, and mash them into a container into a puree.

2. Put the flour into the persimmon puree and keep stirring until it is kneaded into a dough with moderate hardness and softness (the dough can be as soft as possible, and the taste is softer and more delicious after it is made).

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

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

Sideways. 5. 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.

Today, when I saw the three words persimmon cake, I remembered my grandmother, and I remember that when I was a child, there were a few lessons of persimmon trees in front of my grandmother's house, and the soft, sweet, sweet and greasy persimmon was my favorite fruit. I love persimmon-related products, and the dried persimmons are sweet and tough, and I have to wait for my grandmother to dry them every year. However, the cycle of making persimmons is too long, and my grandmother usually uses fresh persimmons and glutinous rice flour to make persimmons together to satisfy my cravings.

The method is very simple, knead the persimmon and glutinous rice flour evenly, and fry them in the pot. Simple and rustic, yet delicious.

While there are still persimmons, you can also try them, and you will not forget them after eating them.

Ingredients: persimmon, white sesame seeds, glutinous rice flour, white sugar.

1. Wash the persimmons, peel and remove the stems, put them in a bowl and mash them.

2. Add the rice flour and mix it into a dough with moderate softness and firmness.

3. Pinch out a small piece of dough, knead it round, and flatten it into a small cake. (The thickness of the cake can be adjusted according to personal preference, but it should not be too thick).

4. Put the dough on a plate and stick white sesame seeds on both sides.

5. Heat a pan, add a little oil, put the cake in, and fry.

6. After frying until golden brown, turn over again, fry on both sides until golden brown, and you can eat it out of the pot.

The persimmon is dipped in sesame seeds, there is more aroma of sesame oil, and there is more crunchy taste, every bite is very satisfying, and when it is cool, the taste will be better. I think I'm missing my grandmother.

When I was a child, I thought it was too long, and I had to lie on the stove and ask, can I eat it? Grandma was not annoyed when she was asked, she just said, little gluttonous cat, wait a minute. Now that I think about it, I wish the persimmons were ripening a little slower, and a little slower.

Method: (1) Cut the lard into two large 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.