How to make 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.

Peel the persimmons and put them on your mat to dry, and the skins should also be placed together to dry, not in the rain.

Soak in lime water for a few days....Then take it out and molt it....It is easy to mold if it is not soaked too much.

Ingredients: 1 persimmon, appropriate amount of flour, appropriate amount of cooking oil, a little white sesame seeds.

Steps: 1. Remove the stems and peel 1 ripe persimmon, take the pulp and mash it into a puree.

2. Sift an appropriate amount of flour into the persimmon puree, stir evenly and knead it into a non-sticky dough, cover with plastic wrap and let it stand for 15 minutes (the dough can be softer and the taste will be better).

3. Take out the dough and roll it into long strips, and then cut it into equal pieces.

4. Roll the small agent round, flatten it into a cake shape, and sprinkle white sesame seeds on the surface.

5. Heat oil in a frying pan, add persimmon cakes, and fry over low heat until golden brown on both sides.

6. Take out the oil control and enjoy.

Most of the persimmons are naturally dried, and the production methods are not complete in various places.

It's all the same, but it's pretty much the same.

It is divided into 1. Raw material harvesting and processing; 2. Drying and kneading cakes; 3. Frosting; 4. Graded packaging; 5. The quality of storage and edible products requires large fat cakes.

Thick, the flesh is soft and transparent, covered with white persimmon cream, the taste is cool, dense and slag. 1. The following is an introduction to the process of making persimmons.

1. Raw material harvesting and processing.

When the fruit turns from yellow to red, it is still hard and not soft, and it is necessary to harvest it.

Pay attention to retention"t', the fruit stalk, in order to facilitate hanging and drying, try to avoid mechanical damage. After harvesting, remove pests and diseases and hurt fruits, and rotate the skin, which is required to be screwed thin and evenly, without leakage and respin, and the width of the skin around the fruit stalk shall not exceed 1 cm.

2. Drying and kneading cakes;

Immediately after spinning the skin, it is put on the shelf to dry, and it is best to harvest, spin the skin, put it on the rack and operate continuously. That is, choose a ventilated, dry and sunny place, build a frame with a wooden stick, and tie two strands of hemp with a diameter of centimeters thick on the shelf.

rope that will be twisted through the skin of the persimmon"t'In the middle of the two strands of rope inserted into the fruit handle, from top to bottom, until close to the horizontal rafters, hang a string and then start to hang the second string, in case of rain in the drying process, cover with a mat or plastic film, uncover after the rain and then dry, wait for the persimmon surface to form a layer of dry skin, that is, the first pinching cake, with the pinching and turning, vertical and horizontal are pinched until the inside becomes soft. After pinching, dry for another 5-6 days, remove the whole string of persimmons and pile them, cover them with a sack for two days, and then knead the cake for the second time, this time from the middle to the outside, and knead it into a saucer shape with a thin middle and a bulge around it. After that, it will be dried for another 3-4 days to accumulate and soften.

After softening, it can be sunburned for another 3-4 days, and then the cream can be applied.

3. Frosting; Persimmon cream is the crystallization of soluble solids exuded from the pulp, the main ingredients are glucose and mannitol, its taste is cool and sweet, has the effect of moistening the lungs, dissolving phlegm, and relieving cough. Persimmon frost is applied to the surface of the persimmon, which is not only beautiful, but also prevents mold infection and reduces water evaporation, keeping the persimmon soft and delicious.

When frosting, wash the cylinder first, then spread a layer of 10 cm thick dry persimmon skin to the bottom of the cylinder, put a layer of persimmon on the persimmon skin, put another layer of persimmon skin on the persimmon, and then put a layer of persimmon until it is full, cover the persimmon skin, cover, seal the cylinder with mud, and put it in a cool place for about 1 month to be frosted.

Whether the persimmon can be frosted or not depends mainly on the moisture content of the persimmon itself.

The amount is too dry or too wet, and it is not easy to frost. Therefore, the degree of exposure should be checked when it is in the human tank. If there is a hard feeling when pressed by hand, indicating that the sun is too dry, a small amount of water should be sprayed on the persimmon peel and covered with plastic film for 1-2 hours, so that the persimmon peel will absorb the water before the tank.

If it is inelastic and feels too soft by hand, it indicates that the sun is not dry enough, and you should choose a dry and ventilated place to dry for another 1-2 days, otherwise it will cause water on the surface of the persimmon cake, sticky, less frost, or no frost at all. In addition, frosting is also related to the ambient temperature, the lower the temperature, the better the frosting, because the low temperature reduces the solubility of soluble solids and is easy to crystallize and precipitate.

Remove the skin from it with a knife. Then put it in a cool place to dry' at least a little more than a month to become a persimmon.

Material tools.

Persimmons, flour, red bean paste filling.

Method: Wash and peel the persimmons, put them in a container and mash them into a puree.

Put the flour into the persimmon puree, stir continuously until it is kneaded into a dough that is moderately soft and hard, let the dough stand for about 15 minutes, take it out, and cut it into small dough pieces of appropriate size.

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.

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.

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!

1 5 step by step reading.

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!

2 5 The selected persimmons have a scraper to scrape off the skin of the persimmon, and then prepare a bamboo basket to put the cut persimmons one by one, and take them to the roof to receive the baptism of the sun!

3 5 When drying the persimmons, they should be turned several times a day, so that the persimmons can receive the baptism of the sun 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 sunburning!

4 5 If you encounter 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.

5 5 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!

Xi'an yellow cinnamon persimmon cake.

Xi'an Huanggui persimmon cake, also known as crystal persimmon cake, is a flavor food made from persimmons and noodles. Xi'an Huanggui persimmon cake is made of "fire crystal persimmon" produced in Lintong County.

Old Xu's persimmon cake.

If you want to ask which Huanggui persimmon cake in Xi'an is the best, it should be the century-old store Lao Xujia persimmon cake. The persimmon cake of the old Xu family was founded by Mr. Xu Junqian (word: Yixuan) in the last years of the Qing Dynasty and has a history of more than 100 years.

It is famous for its excellent selection of materials, unique production, soft and refreshing quality, and does not add any pigments, and is well-known in Sanqin, which sells well all over the country and is favored by the majority of consumers.

Method: Traditional method.

1) Cut the butter 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 cutting 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.

Persimmon cake (3) Take a piece of persimmon flour (about 50 grams), pat it flat, wrap it with 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.

Persimmon cake natural drying method.

1. Fruit selection: choose varieties that are fully ripe, have hard flesh, have a correct fruit shape, have a flat or slightly protruding top, have no longitudinal grooves, have high sugar content, and have few or no seeds. Remove mechanical injuries and insects.

2. Peeling: Most of them use foot-operated semi-automatic peeling machines. Peel the peel in a circular motion.

The peel should be clean, and the peel should be thin and even.

Persimmon cake 3, drying cake: choose a place with sufficient sunlight, air circulation, clean and hygienic, use wooden sticks or bricks to build a frame, erect rice, spread a thousand foils on the top, peel the persimmon fruit top up, single layer row on the foil exposure, cover it with a mat at night, prevent dew, rain on rainy days, about 10 days or so The flesh shrinks, the top of the fruit sinks, the first turn, after every 3 4 days to turn 1 time, each turn at the same time to knead, the second time to knead the persimmon hard outside and soft inside, there is no sweating phenomenon after softing, you can carry out frosting, It's good to have frost.

4. Frosting: The top of the two cakes is combined, the calyx is outward, a layer of dried persimmon skin is placed in the jar, a layer of persimmon is placed in the jar, and the cylinder is repeatedly stacked until the cylinder is full, and then the cylinder is sealed and placed in a cool place for frosting. Persimmon frosting is related to the ambient temperature, the lower the temperature, the better the frosting, so keep the jar in a cool place.