What are the practices of persimmon cake? Generally we will be in the supermarket or dry goods store to buy persimmon cakes, in fact, we do it ourselves will be more delicious, and health Oh, persimmon cakes are nutritious, today I introduced these practices can also have a moisturizing effect Oh, come to learn it?

I didn't think persimmon cake so do can moisturize the lungs and promote the body

Method one

Materials: butter, persimmons, walnuts, flour, yellow cinnamon sauce, rose sauce, sugar.

Method: Cut the butter into two-minute square dices. The green and red silk, walnuts chopped, take 250 grams of flour and yellow cinnamon sauce, rose sauce stirred well, then add the diced plate oil, sugar, kneaded vigorously, when a variety of materials mixed with the appearance of viscous, that is, into the sugar filling. Pile 1kg of flour on a board and dig a pit in the center. Persimmons to remove the skin, placed in the flour pit, first chopped into a paste, and then hand flour and persimmons and even, rolled into a soft dough, and then added 500 grams of flour one after another, kneaded into a harder dough. Sprinkle the rest of the flour around the dough, i.e. persimmon noodles. Take the persimmon noodle agent a (about 50 grams), pat flat, wrapped in 15 grams of sugar filling, made of persimmon cake blanks (2 kg of flour can be made cake 80). Three griddle hot, in the bottom griddle poured rapeseed oil 50 grams, the pie crust flat griddle. Flip with a shovel, gently press a little, cover the griddle, cooking and grilling for 5-6 minutes, the bottom side of the yellowing, and then flip the surface, add canola oil 25 grams, cooking for 5 minutes, to be even on both sides of the fire color, that is, into.

Method two

Materials: persimmons several.

Practice: choose fully ripe, firm flesh, fruit shape, flat or slightly protruding top of the fruit, no longitudinal grooves, high sugar content, less nuclear or nuclear varieties. Remove mechanical injury and insect fruit. Most of them use foot-operated semi-automatic peeling machine. The peel will be rotated in a circle and peeled off. Peeling should be clean, while spinning the skin should be thin and uniform. Selected light, air circulation, clean and hygienic place, with wooden sticks or bricks to build shelves, frame height 0.8 ~ 1 m, on the Panicum foil, after peeling the persimmon fruit fruit tops upward, a single layer of rows in the foil exposure, the evening with the mat cover, dew, rainy days should be protected from the rain, about 10 days or so the fruit flesh crumpled, the top of the fruit sunken, the first flip, and then every 3 ~ 4 days flip 1, each flip at the same time to pinch cake, the second pinch cake when the persimmon cake, the second time to pinch the cake, the first time, the second time to pinch the cake, the second time to pinch the cake, the second time to pinch the cake, the second time to pinch the cake, the second time to pinch the cake. The second time to pinch the cake when the persimmon cake outside the hard inside soft, soften the phenomenon of no sweating, you can frost, frost is good. The top of the two cakes together, the calyx tip outward, put a layer of dried persimmon skin in the tank put a layer of persimmon cakes, repeatedly stacked until the tank will be full, and then seal the tank, placed in a cool place to frost. Persimmon cake on the frost with the ambient temperature, the lower the temperature, the better the frost, so the tank should be placed in the shade.

Method 3

Materials: 152 grams of glutinous rice flour, 142 grams of water, 71 grams of granulated sugar, 24 grams of water malt, 24 grams of condensed milk, appropriate amount of red food coloring, appropriate amount of yellow food coloring, 1 squeezing bag, a small amount of Japanese-style taiyaki powder, 1 square baking dish, 35 grams of water malt, 415 grams of white bean puree filling, 1 frosted persimmon, a small amount of red bean puree filling, and a washed 1 egg.

How to do it: Put the glutinous rice flour and water into a steel pot and mix well, then put it into a squeezing bag and set aside. Add water to a pot and bring to a rolling boil, then squeeze Method 1 into the pot in batches and cook until it floats. Cook over high heat for about 3 minutes, then remove from the pot and place in a bowl while still hot. Add the ingredients of Ingredient B and mix with a blender until the mixture becomes glossy. Add red and yellow food coloring and mix well until persimmon color is achieved. Mix white bean paste, water malt and diced persimmons in Ingredient E and set aside. Sprinkle a little Japanese-style cornstarch onto a square baking sheet, place it in recipe 2, divide it into 25 grams each, and fill each with 30 grams of recipe 3 filling. Dust your hands with a little bit of Japanese rice flour, then roll into a ball and flatten it slightly, then use a cleaned egg to make an indentation in the center. Take a little of the red bean paste filling and make the tip of the persimmon cake, then place it in the depression in recipe 4.

How to eat more persimmon cakes

Persimmon cakes are cold in nature, while wine is pungent and slightly bitter, and toxic in nature. Wine into the stomach to stimulate increased intestinal secretion, persimmon tannins and stomach meet, and the formation of thick viscous substances, easy to strangle with cellulose into a group, forming clots, both difficult to digest and not easy to discharge, resulting in intestinal obstruction.

Because persimmon cake contains more tannin and pectin, eaten on an empty stomach, they will be under the action of gastric acid to form hard lumps of varying sizes, if these hard lumps can't pass through the pylorus to reach the small intestine, it will be retained in the stomach to form a gastric persimmon stone, small gastric persimmon stone initially such as apricot kernel, but it will be more and more big. If the persimmon stone cannot be expelled naturally, then it will cause obstruction of the digestive tract, severe pain in the upper abdomen, vomiting, and even vomiting blood and other symptoms, and there have been cases where gastric persimmons as large as fists have been found during surgery. Persimmon cake in the ellagic acid can be with food in the calcium, zinc, magnesium, iron and other minerals to form compounds that can not be absorbed by the body, so that these nutrients can not be utilized, so eat more persimmon cake is easy to lead to the lack of these minerals. And because it contains more sugar, so people eat persimmon cake than eating the same number of apples, raw pears more satiety, which will affect the appetite, and reduce the intake of regular meals.

Nutritional value of persimmon cake

1Persimmon cake has the effect of moisturizing the lungs and generating fluids, and it can replenish the nutrients and intracellular fluids needed by the body.

2Persimmon cake contains a lot of vitamins and iodine, can treat endemic goiter caused by iodine deficiency.

3 Persimmon cake in the organic acids and other help in gastrointestinal digestion, improve appetite, at the same time there is astringent effect of blood.

4Persimmon cake can not only help the body to reduce the damage of alcohol, but also promote the oxidation of ethanol in the blood, thus protecting the body.

5Persimmon cake helps to lower blood pressure, soften blood vessels, increase coronary artery flow, and can activate blood and anti-inflammatory, improve cardiovascular function.

Persimmon cake purchase

1 fasting caution to eat raw persimmon cake or eat persimmon avoid drinking white wine, hot soup, to prevent gastric persimmon stone disease.

2 persimmon cake contains tannin, easy to combine with iron, thus preventing the body from absorbing iron in food, so anemia patients should eat less as well.

3 persimmon cake is not eaten without eating, that is not good for the stomach, persimmon cake should be eaten only after meals.

4 eat persimmon cake before and after an hour should not drink milk.

Conclusion: The above is a small introduction for you to the production of persimmon cakes, you all understand it. This is really excellent for people who like to eat persimmon cakes. After reading the above mentioned persimmon cake preparation as well as persimmon cake preparation, you can make it yourself if you want to eat it.

What exactly is the natural white frosting on the ingredients?

Persimmon cake white frost is sugar

Persimmon cake inside the water mixed with sugar seeped outside the peel, water evaporation sugar crystals accumulated on the surface to form white frost. The most abundant natural white frost is glucose, accounting for more than 50%, the flavor is not very sweet, you can eat directly without washing off.

Persimmon cake white frost also has a true and false points, can be identified in the following ways: a look, artificial "dusting" persimmon cake, white powder distribution is more and uniform, while the natural frosting distribution is not uniform; two shake, artificial "dusting" persimmon cake, white powder layer More loose, gently shake easy to fall off, while the natural frosting is not easy to fall off; three taste, natural frost persimmon cake, persimmon frosting in the mouth, while artificial talcum powder or titanium dioxide can not be sprinkled.