How to make fried persimmon cake How to make homemade persimmon cake

Persimmon is a derivative of persimmon.

Processed products. It is generally processed from green persimmons. Persimmons not only retain all the nutrients of persimmons, but also have a unique flavor.

Traditional Chinese medicine believes that persimmons are still a good medicine and can assist many diseases. Fried persimmon cake is an authentic folk snack with a good taste and is very popular. Today, let me share with you how to fry persimmons at home.

Persimmon cake tutorial.

1.First, the persimmons should be peeled and washed, and then mixed with a blender to form a puree.

2.Add an appropriate amount of flour to the stirred persimmon puree and stir as you add it.

3.Roll the flour and persimmon puree into a dough and let it sit for 5 minutes.

4.Take an appropriate amount of dough, thin it with your hands, then add an appropriate amount of bean paste filling to the middle, then tighten the mouth and flatten it.

5.Put the persimmon cake in the oil pan and fry it until golden brown and then eat.

Tips for how to make persimmon cakes.

1.Persimmon must be selected from Xi'an, and the taste is authentic.

2.In step 3, the dough should be beaten to the thinnest level, and the Xi'an persimmon cake will taste the best.

3.When you put it in the oil pan to fry, you should see how its color changes, and turn the heat to the minimum and fry it slowly.

4.Keep it clean and hygienic at all times.

Nutritional value of persimmon:

Traditional Chinese Medicine.

It is believed that persimmons are sweet, astringent, cold and return to the lungs. Compendium of Materia Medica

"Persimmon is the fruit of the spleen, lungs, and blood. Its taste is sweet and flat, astringent and can be collected, so it has the function of strengthening the spleen and astringent intestines, curing cough and stopping bleeding. "At the same time, persimmon pedicles, persimmon creams, and persimmon leaves can be used as medicine.

Persimmon fruit is sweet and astringent, cold and non-toxic; The persimmon pedicle is astringent, flat in nature, and enters the lungs, spleen, stomach, and large intestine meridians.

It has the functions of clearing heat and removing dryness, moistening the lungs and dissolving phlegm, softening and firmness, quenching thirst and rejuvenating the spleen, treating dysentery, stopping bleeding, etc., and can relieve dry stool and hemorrhoids.

Pain or bleeding, dry cough, sore throat, high blood pressure.

and other symptoms. Therefore, persimmon is chronic bronchitis, high blood pressure, arteriosclerosis.

A natural health food for patients with internal and external hemorrhoids. If you use persimmon leaves to decoction or boiled water as tea, it also has the effect of promoting body metabolism, lowering blood pressure, increasing coronary blood flow, and suppressing cough and reducing phlegm. It can replenish deficiency, relieve cough, improve the intestines, remove heat, stop bleeding, and satisfy hunger.

Persimmon cake has the effects of astringency of the intestines, moistening the lungs, stopping bleeding, and stomach.

No matter what profession you are in, I think everyone loves traveling, ** and food. In my own home, I think the best food is simple, delicious and not expensive, it doesn't matter if it looks good or not, just enjoy the joy of cooking. My favorite fried pastry is made with pumpkin, sweet potato, soft persimmon.

Glutinous rice flour is 7 yuan a catty, jujube is 10 yuan a catty, and soft persimmon is a catty, which is really not expensive. First, pour the glutinous rice flour and a small amount of flour into a stainless steel basin, then put the peeled persimmon pulp on it, like making hand-rolled dough, make a dough, and then divide it into small pieces and wrap the red dates with the pit. Finally, put it in the oil pan and fry it slowly over low heat.

How about it, it's easy to learn, you don't have to go out to buy it, you can make it yourself at home, and you can eat as much as you want.

1. Choose persimmons with large fruits, moderate water content, no pests and diseases, and no soft rotten. It is better to pick persimmons of seedless or seedless varieties. From the outside, the color is golden and slightly reddish, and the ripe fruit with thin yellow calyx tip is the best.

Persimmons should be harvested in a timely manner for processing, such as early harvesting, persimmons have more moisture, less sugar, and the quality of the processed persimmons is poor. If the harvest is too late, the persimmons are soft and ripe, and they are not easy to process. You can use an iron planer to shave the hard skin of the selected fresh persimmons, and retain the skin of the stalk close to the calyx plate and fruit stalk of the persimmon.

2. The persimmon fruit with the skin cleaned is neatly spread on the drying mat (the drying mat can be woven with bamboo) and dried in the sun. The mat should be placed on a shelf 1 meter above the ground. When the persimmon fruit is dried, the calyx plate is facing downward, and it is dried in the open air at night.

If the weather is bad during the day, it can be covered with plastic film, but the film cannot be directly covered on the persimmon. Persimmons that have been exposed to rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried at night with a simmer.

Generally, after 2 days of wind blowing during the day and night dew for persimmons, on the 3rd to 4th day, when the exocarp is slightly soft, you can start kneading the cake. After pinching and drying, continue to dry for 10 to 12 days, and when the sun is semi-dry, you can stop drying.

3. Pinch the persimmon by hand to form it, and the specific method is: don't use too much force for the first time, so as not to pinch the skin and affect the appearance. After 2 to 3 days, when the persimmon surface is gradually dried and wrinkled, continue to pinch it a second time, which is the key to affecting the quality.

When pinching, the force should be greater than the first pass, and all the hard pieces of the flesh should be softened. After 2 to 3 days, when there are coarse wrinkles on the fruit surface, pinch it for the third time, this time the fruit surface should be flattened, the flesh should be pinched softly, and pinched in time for shaping. It is advisable to choose a sunny day or windy morning to do it, because the moisture of the exposed pulp at night is transferred outward, and the moisture of the fruit surface is resilient and not easy to break.

4. Put the semi-finished products in a wooden box, and lay clean white paper around the wooden box. Wait until around the frost festival, take out the persimmons and spread them in a cool place, taking care not to let the sun shine at this time. Generally, it is spread out in the morning and put it back in the box in the afternoon.

In case of rain, use charcoal or anthracite as fuel and bake over a simmer. After repeated treatment several times, the persimmon sugar can overflow, and the surface of the persimmon can be made with hoarfrost. The quality of the frosting on the persimmon depends on the moisture content of the persimmon.

The persimmon cake at the last plastic surgery is the outside and soft on the inside, and it is easy to seep out if there is too much moisture, so that the surface is sticky and cannot be frosted. Too little moisture makes it difficult to frost. The flesh of good quality persimmon is yellow and red, and it is transparent and viscous, the cake shape is flat and round, complete, with a gong edge, and a white frost on the surface.

Sweet taste, not astringent, dry about 95%, no mildew and no moth.

1. Pick fresh persimmons (only hard ones, soft ones can't be made into persimmons). Leave a T-shaped handful on the persimmon so that it can be hung to dry. Scrape off the skin of the persimmon. The peel of the scraped persimmon cannot be thrown away, but must be dried.

2. In order to dry persimmons, use a rope made of woven tape. Hang the peeled persimmon on a string. Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

Dry the persimmons on a rack that has been set up. Shelves are placed in a sunny, ventilated area.

3. On the way, you should pinch the persimmon, one is to remove the seeds but to feel the softness and hardness of the persimmon. When the persimmon is pinched, it turns from golden to brown - the persimmon has taken shape.

4. If the persimmon already has the color and form of the above picture, it can be taken back to the home without drying it, so as not to overdry the persimmon. At this time, it is necessary to prepare an urn and store it with a layer of persimmon skin and a layer of persimmon. The function of persimmon skin is to control the humidity and temperature of the persimmon.

Finally, cover the last layer of persimmons with persimmon skin, and then cover the urn with plastic wrap. Place the urn urn in a cool place.

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 Hetan peeling machine. Peel the peel in a circular motion. The peel should be clean, and the peel should be thin and even.

3. Drying cakes: choose a place with sufficient light, air circulation, clean and hygienic, build a frame with wooden sticks or bricks, raise rice, spread thousands of foils on the top, peel the persimmon fruit top upward, 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 cake, the second time to knead the persimmon hard outside and soft inside, there is no sweating phenomenon after softing, you can carry out frosting, frost is good.

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

Ingredients: A pestle and an ordinary paring knife.

Preparation of homemade persimmons.

Buy persimmons to ask for this kind of round and pointed persimmons, and they should be hard.

Use a paring knife to peel off the skin, being careful not to remove the pedicle, otherwise it will easily break.

Put the peeled persimmons in a sunny and ventilated place to dry.

The picture above is what it looks like after a few days of sunburning, and it is normal for oxidation to darken slightly!

Homemade persimmons: The steps are simple and can be eaten at home at any time.

1. Cut the butter into half cubes.

2. 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 diced oil and sugar, knead vigorously, and when various materials are mixed with viscousity, it becomes a sugar filling.

3. 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.

4. Take a piece of persimmon flour (about 50 grams) and pat it flat, wrap it in 15 grams of sugar filling, and make persimmon cake blanks.

5. Heat three pans, pour 50 grams of rapeseed oil into the bottom pan, and lay the cake blank in the pan.

6. Flip it with a shovel and press it gently, cover it with a pan and bake for 5-6 minutes, turn the surface over when the bottom surface is yellow, add 25 grams of rapeseed oil and bake for 5 minutes, and wait until the fire color on both sides is uniform.

7. Persimmon cake, also known as persimmon cake, is a cake-shaped food made of persimmon 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.