Practice of steaming persimmons
1. Persimmons are pedicled, pitted and pulped.
2. Put the pulp back into the persimmon and add honey, red dates, pine nuts, ginger and cinnamon powder.
3. Cover the pedicel head on the persimmon.
4. Then steam in the oven for 18 minutes.
Tip:
1, we should choose ripe persimmons, which can provide more natural sugar for our bodies, so we should not add too much honey. If we need to ripen the persimmons we bought, we just need to put the persimmons and bananas in a perforated paper bag and seal them, which can help the persimmons ripen.
2. When scraping persimmon meat, don't scrape it too deep, just take the persimmon out of the core.
3. Persimmon contains vitamin A, which is a fat-soluble vitamin, so steamed persimmons are very suitable for eating after meals.
4. The choice of persimmon. When we make persimmons, we must pay attention to the selection. We should choose those with good shape, big fruit, small core and flat top. The orange and yellow persimmons have the best quality.
5, temperature control, when we dry by hand, the baking temperature must not exceed 55 degrees, otherwise the persimmon will be very easy to return to astringency, affecting the taste.
6, pay attention to ventilation, be sure to pay attention to ventilation in the process of drying persimmons, otherwise it will make persimmons easy to mold.
7, the skill of pinching cakes, when pinching illness, be sure not to pinch the epidermis, especially when pinching for the first time, because the epidermis is soft, pinching will affect the appearance and beauty.
8, frosting requirements, we put the persimmon in a cool place with low temperature, that is, it will frost itself, so when you pinch it for the last time, everyone must ensure that the persimmon is soft inside and hard outside. Persimmon with too much water will make its skin sticky and not frost, and with too little water, it will not frost.