The way to make the persimmon cake, the way to make the persimmon cake

<> persimmon recipe is actually not difficult, you can do it by following the steps below:

1.Process persimmons. Persimmons need to be washed, which is of course important, and persimmons also need to be peeled after washing.

At this time, it is necessary to test your ability to select persimmons, because the persimmons from the unripe persimmons are not delicious, but the persimmons that are too ripe are very soft and rotten, and they are not easy to peel, so you should choose persimmons with appropriate hardness and moderate hardness, and then use a peeler to peel off the persimmon skin.

2.Dried persimmons. Of course, you have to choose a sunny and good weather, if it's cloudy.

Or it's raining, persimmons can't be sun-dried, put the persimmons out on a sunny day, put them in the sun, if the weather is bad, put a layer of transparent plastic film on top of the persimmons. Rainy day.

If you are unlucky enough to encounter this kind of weather, then put away the persimmons and wait until the sun comes out, and then dry the persimmons.

3.Pinch persimmons. In the process of drying persimmons, you still have to pinch the persimmons from time to time.

The first time you pinch persimmons is when the persimmons are half-dry, knead the round persimmons into persimmons, don't push too hard, and don't need to be too anxious, just pinch a little flat, so as not to pinch the persimmon by your force. Then wait for two or three days, pinch it again, and knead the persimmons into a cake shape. After another two or three days, pinch again.

This kind of pinching of persimmons should be carried out three times, so that the persimmons can be successfully kneaded into persimmons.

4.Charcoal baking. This step does not require too much fire, the purpose is to allow the sugar in the persimmon to seep out and form a frosting on the surface of the persimmon.

After these four steps, the delicious persimmon is ready

Persimmon cake, also known as persimmon cake, is a cake-like food made of persimmons, and is a famous traditional snack in China. The nutritional value is very high, and the vitamins and sugar content are about 1 2 times higher than that of ordinary fruits. After the persimmon is air-dried, the surface of the white substance is persimmon cream, the main ingredient fructose, because the persimmon cake is dried fruits, naturally dried, the evaporation of water, the fructose dissolved in the water is precipitated in the process to form persimmon cream.

Teach you to make homemade persimmons at home, delicious without additives, the method is super simple, and persimmons are the most delicious. Generally in the autumn is the season when a lot of fruits and vegetables are ripe, in my impression as long as it is autumn, it is a farmer's harvest season, which is actually very happy for all farmers, because in the autumn in front of a scene of autumn harvest, suddenly reminded me of my childhood, really feel very beautiful. When I was young, we had a big persimmon tree at home, and every year in autumn, this persimmon tree was full of yellow, orange and orange persimmons.

It is also very greedy to look at, because the persimmons full of trees can not be eaten for a while, at that time my mother will use some of the persimmons to make persimmons, which are really very delicious, and they are not inferior to the persimmons sold outside. At that time, my mother would cook a lot for us at home every year, but with the change of time, the persimmon tree was slowly aging day by day. Later, when it grew up, the persimmon tree had become a dead branch.

So every year we can't eat persimmons, especially if you want to eat them, we will go out to buy some, once I went out shopping with friends, and saw a rural aunt selling persimmons on the side of the road. After I saw it, I suddenly thought of the persimmons made by my mother when I was a child, so I couldn't help but buy some, and the persimmons sold by my aunt were also homemade by him, and I felt very delicious when I ate one. Suddenly I thought of my mother making persimmons at home before, I often watched on the sidelines, and over time I also saw some doorways, and I will teach you to make persimmons at home, delicious without additives, the method is very simple, please come with me to take a look.

First of all, when we choose the design, we should choose the kind of persimmon that is relatively hard, dry the water after cleaning, and then peel off the skin of the persimmon, put it in the hot water to scald so as not to produce bacteria, do not throw away the persimmon skin, there are other uses for drying, and then wear the persimmon with a rope and hang it, and the persimmon will be flattened after a few days of drying, we can observe the hardness of this formula. It's almost dry inside, don't get too dry. Then prepare a tool for loading persimmons, spread a layer of persimmon skin on the bottom, put persimmons on top, and then just like this, a layer of persimmon skin, a layer of persimmons to put it, about ten days or so will have white frost, then this persimmon cake is ready, the flesh inside is crystal clear, very delicious.

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Ingredients: persimmons, hot water.

Steps: 1. The persimmons picked back are not all usable, you have to be picky first, you must be symmetrical, ruddy in color, do not bring pests and diseases, and the fruit can not have any scars and wormholes.

2. Peel off the persimmon leaves, peel the skin, and keep the skin to dry to store the persimmon cake.

3. Boil the pot with hot water, blanch the persimmons, the purpose is to sterilize, you can also put a pinch of salt when washing, you can sterilize, the persimmons at this time are still hard, don't worry, they will be soft and glutinous after drying.

4. Peel off the persimmon skin, don't throw it away, this thing is very useful, it can help the persimmon to have white frost, spread it on the ground, find a clean place to dry, and dry it for a few days.

5. Take a strong rope, tie a knot on the head to make it easy to hang up, pay more attention to the weather forecast, bask in the sun, put it away and hang it on the balcony in a ventilated place if the weather is not good, and avoid rain.

6. The weather is relatively dry, and the epidermis is a little wrinkled after two days of drying, so you can pinch it, and you don't need to use too much force.

7. Pinch it up like the feeling of the persimmon you usually eat, and it tastes sweet and glutinous, so you can put it away and cover the hoarfrost, which is covered and cannot be formed naturally.

8. Find a carton, spread a layer of persimmon skin inside, put a layer of persimmon cake, cover a layer of persimmon skin, cover the carton, and wait slowly for the frost to be covered.

9. A layer of persimmon skin + a layer of persimmon cake is superimposed and preserved, time will put on a beautiful hoarfrost for it, the longer the time to cover it, the more hoarfrost grows, and you need the assistance of persimmon skin, don't throw it away.

10. The persimmons that have been covered for about 10 days have grown hoarfrost, which is big, frosty, and sweet, and you can see the red and bright flesh when you bite into it, and this natural sweetness is not greasy to eat.

on 9 Nov 2020

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Materials. Persimmon 2500 grams.

Salt to taste. Steps.

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.

Love life, love food, life food is not separated, delicious food is necessary every day, home-cooked food. Now is the season to eat persimmons, don't eat persimmons directly when the weather is cold, try to make it into small cakes like this, all of them are golden in color, crispy on the outside and soft on the inside, soft and glutinous and sweet to eat, simple and good-looking and delicious, adults and children like it.

First, wash the persimmons, then scrape the skin, tie them up with a rope and dry them in a cool and ventilated place.

Preparation of persimmon seeds:Ingredients: 3 persimmons, 200 grams of flour.

Excipients: yeast 3 grams.

Steps: 1. Wash the yellow persimmons with water.

2. Tear the persimmon skin open, and then put the pulp in a small pot along with the soup.

3. Add an appropriate amount of flour and yeast.

4. Stir with chopsticks to form a flocculent.

5. Adjust the amount of flour according to the amount of persimmon, not too dry or too thin.

6. Mix the dough into a smooth dough and put it in a warm place to ferment until it is twice the size.

7. Then divide the dough into small pieces, flatten the dough and put it in a pan to burn, and put a small amount of oil in the pan.

8. When one side is burned until golden brown, turn over and brand the other side until golden brown.

9. Put the baked dough persimmon cake on a plate.

Ingredients:

Ingredients: 2 Jiaozhou persimmons, 120g flour

Excipients: 3 tablespoons of honey ginger juice, 2 tablespoons of oil, appropriate amount of cooked white sesame seeds, 3 tablespoons of cooked black sesame powderMethod:

1.Prepare persimmons, flour, honey ginger juice, black sesame powder, cooked white sesame seeds.

2.Black sesame powder mixed with ginger ale.

3.Add a little white sesame seeds, oil and flour to mix into the filling.

4.Remove the stems and peel the persimmons.

5.Put the peeled persimmon flesh in flour.

6.Mix into a slightly thinner dough.

7.Take a ball of dough, pinch it open, and put the filling on top.

8.Wrap the filling and form into a small cake.

9.Pour oil into the pan, heat the oil, put in the persimmon cake, and fry it.

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 Mianda orange sugar, 10 grams of black sesame wide stove.

1. Peel the persimmons and put them in a carefully imitated 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.

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.

3 sugar persimmons, appropriate amount of flour, appropriate amount of glutinous rice flour, appropriate amount of peanut oil, appropriate amount of sugar.

Procedure steps (1) peel the sugar persimmon;

2) After the pit, beat it with a whisk until there is no lump for later use;

3) Add flour and glutinous rice flour 1:1, a small amount and many times until the ball is not sticky;

4) Let stand for 30 minutes;

5) Stick some oil on your hands and knead it into a uniform small agent for later use;

6) Squeeze the agent into a round cake with both hands, brush the bottom of the pot with oil, and put it in turn;

7) Fry until discolored;

8) Fry until both sides change color;

9) The best taste is eaten hot, glutinous and non-sticky.

Ingredients: 3 persimmons, appropriate amount of flour, 1 egg, appropriate amount of sugar.

Preparation steps (1) Peel the ripe persimmons, put them in a container, add flour, eggs, sugar, stir well, and form a batter;

2) Add an appropriate amount of cooking oil to the frying pan, when the oil is hot, scoop an appropriate amount of batter with a spoon and flatten it;

3) Wait for the bottom of the persimmon cake to solidify, then turn it over with a spatula and fry the other side;

4) Done, out of the pot, sweet and soft, full of sweet persimmon flavor.

Tips You can add a little more flour, if it is too little, the persimmon cake will not be easy to form.

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.

Ingredients: persimmon - persimmon cake is best made and eaten, if a family of three, 2 small persimmons and 1 large persimmon are enough.

Flour – Whole wheat flour can also be used, and eating more whole grains is good for your health.

Bean paste filling - how to make homemade bean paste filling can be found here.

Method: 1. Wash the persimmons, peel and remove the stems and put the pulp in a bowl;

2. Add flour (the amount of flour should be that the dough is not sticky, and there is no need to add additional water) and knead into a ball, cover with plastic wrap and set aside for 15 minutes;

3. Divide the dough into small flour (the size can be arbitrary), take a piece of dough, press it flat after kneading it, wrap it with an appropriate amount of red bean paste, close it tightly and gently press it flat after kneading the round, and make it into a persimmon cake green blank;

4. Pour oil into a frying pan, put the persimmon cake into the pan after heating, cover the pot, fry over medium-low heat until one side is golden and turn over, and both sides can be golden and can be served. After it comes out of the pot, it is best to use kitchen paper to absorb the excess oil, and you can eat it.