2. Peel persimmon, mash pulp, flour and make soft dough.
3, hot pot oil, oil temperature 70% hot.
4. Add the dough, fry until golden and cooked, remove and put oil.
(1) Cut the butter into two pieces. Chop green shredded pork and walnut kernel, take 250g flour, mix it with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When all kinds of materials become sticky, they become sugar stuffing.
Persimmon cake
Persimmon cake
(2) Pile 1kg flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles.
(3) Take a piece of persimmon powder (about 50g), pat it flat, and wrap it with 15g sugar to make persimmon cake blank (2kg flour can make 80 cakes).
(4) Heat a three-mouth pot, pour 50g of rapeseed oil into the bottom pot, and put the cake blank into the pot. Turn it over with a shovel, gently press it, cover it and bake for 5-6 minutes. When the bottom surface turns yellow, turn it over, add 25 grams of rapeseed oil and bake for 5 minutes until the colors on both sides are uniform.
Persimmon cake
Persimmon cake
Natural drying method
1. Fruit selection: select varieties that are fully mature, hard in meat, regular in fruit shape, flat or slightly protruding in fruit top, free from longitudinal furrows, high in sugar content and few or no seeds. Eliminate mechanical damage and insect fruit.
Persimmon cake
Persimmon cake
2. Peeling: There are many pedal semi-automatic peelers. Spin the peel off in circles. Peeling should be clean and thin and even.
3. Bake cakes: choose a clean and sanitary place with sufficient light and good ventilation, build a frame with a height of 0.8~ 1 meter with wooden sticks or bricks, spread a thousand pieces of tin foil on it, expose peeled persimmon fruits on the tin foil in a single layer, and cover them with a mat at night to prevent dew and rain in rainy days, about 10 day.
4. Frosting: Put the tops of the two cakes together with the calyx stems facing outwards, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is full, then seal the jar and put it in a cool place to frost. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the icing, so put the jar in the shade.
Artificial drying method
The product produced by this method has Huang Liang color, sweet taste, good taste and high quality.
Key operation points:
1. Raw materials and pretreatment: same as natural drying.
Persimmon cake
Persimmon cake
2. Baking: After persimmon fruit enters the curing barn, it is heated to 40℃ by ignition and slightly insulated. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it.
Precautions:
1, the baking temperature should not exceed 55℃ to prevent persimmon from astringency.
2. Ventilation management should be strengthened during baking to prevent mildew.
3. Persimmon export has high hygiene requirements, with total bacteria ≤ 100 /g and coliforms ≤3 /g, so it is necessary to strengthen hygiene management in the production process.