1. Raw materials: raw persimmon cakes are from peach trees. It is difficult to choose round and pointed persimmon cakes. Persimmon cakes must be hard, otherwise you can't peel them.
2, molting: use a paring knife to break the mink, be careful not to remove the pedicle, otherwise it will break easily.
3. Dryness: Use a unique bamboo basket made of bamboo to hold persimmon cakes. Put the peeled persimmon cake in a cool place with plenty of sunlight and let it dry. (Note that it is normal for the air to oxidize and blacken after a few days of dryness.)
4, loose bag: to put it bluntly, the loose bag is to gently press the persimmon cake hard, so that the melon pulp inside the persimmon cake is completely soft. After about seven or eight days, the surface of the persimmon cake was dry and impetuous, and it just started to look like a persimmon cake. When the skin is dry and soft inside, gently crush it into a flat birthday cake. You can't use much energy to prevent extrusion molding. It must be noted that when the sun does not rise in the morning without Ran Ran and the temperature does not rise, it must be pinched. It's late and sugar melts very easily. Squeezing persimmon cakes is also very easy.
5, air drying and kneading: drying again. If you eat for another week, you can. At this time, you can pinch it every two days, and it looks stronger. Pinch it two or three times. If you want to cook more, you can eat more for a few days. Naturally, that's stronger! If it is not a subacute! After about ten days, persimmon cakes can be finished. The dryness and humidity of dried persimmons are up to them. After cooking for a few days, I like to eat a little wet, and then dry for a few days. Pay attention to the shaping of persimmon cakes in the whole process of drying and make them look like you like.
6, persimmon cake cream: buy more persimmon cakes. There is a milky white layer. This is the frost formed by the persimmon itself after the persimmon cookies are sealed. It is called first frost. If you want to produce persimmon cake cream, you must have an ultra-low temperature natural environment. Put dried and kneaded persimmon cakes in a shady and dry room, and gradually make persimmon cakes with fresh cream at ultra-low temperature. Persimmon cakes should not be dried too dry, soft and defrosting.
Self-made persimmon: wheat flour cooking
Seasoning: 2 persimmon cakes, 500g wheat flour, 250g hummus, edible oil.
Practical activities:
1. Wash and peel persimmon cakes, and put them into a vessel to produce mortar. If you hit it with a blender, it feels more symmetrical.
2. Put the wheat flour into the persimmon paste and continue to mix until it is soft and moderate. The batter can be as soft as possible, taste softer and more delicious.
3. Let the batter stand still for about 15 minutes, and then cut it into appropriate dosage.
4. Hold the palm of your hand, add a proper amount of red bean paste, shrink the bag like a steamed bun, and then extrude it.
5. Put the wok with a thick bottom on the fire, add appropriate oil, heat it with slow fire, put the persimmon cake in a good place, and fry it on both sides until it is orange. It's best to use kitchen paper to remove unnecessary vegetable oil when frying persimmon cakes, so that it can be healthier.