A large number of persimmons are on the market in autumn. Many people prefer lazy persimmons to cooked persimmons. Although the lazy persimmon is hard, it tastes crisp and delicious. This kind of crisp persimmon is sweet and crisp, which is very delicious. So how to make lazy crisp persimmons? Next, learn a convenient and quick method from me. "

material

Four persimmons are used as main components.

Appropriate amount of warm water is used for auxiliary materials.

The practice of lazy persimmon

1.

Select hard persimmons and clean them.

2.

Put it in a thermos bucket.

3.

Don't put it too full. I chose a thermos barrel that is easy to make yogurt.

4.

Add warm water of about 50 degrees.

5.

Put on the insulating cover.

6.

Let it stand in a warm place for 2~3 days, and change the water 3~4 times according to the heat preservation effect to keep the water at a certain temperature.

7.

Persimmons with sweet and crisp taste and high nutritional value are very thoughtful.

8.

Peel and eat.

Cooking tips

It must be warm water, not boiled water. The frequency of changing water should be adjusted according to your own insulation equipment to keep the water at a certain temperature.

material

Main material flour 1 measuring cup

Accessories persimmon 5 peanuts right amount walnut (fresh) right amount jujube paste right amount black sesame powder right amount north almond right amount.

Seasoning, salad oil, water and honey.

Method for making persimmon

Persimmon treatment process:

1. Prepare 5 soft persimmons, wash them with clear water and remove their pedicels.

Step 2 peel persimmon

3. Put the peeled persimmons in a small clean bowl.

Step 4 press persimmon sauce with a rolling pin

5. Put the persimmon paste into the pulp cup of the cooking machine, and apply voltage to make persimmon jam (note: the jam is pressed to make the taste more delicate, but no water is added during the jam pressing process).

Dough mixing process:

1. Put the squeezed persimmon jam into a clean, water-free and oil-free basin.

2. Sift the flour into the measuring cup 1 provided by the rice cooker.

3. Stir the flour and jam with chopsticks to make them mix evenly.

4. Stir into orange dough with sufficient moisture.

5. Sieve the flour in the measuring cup 1 provided by the rice cooker into the dough with strong moisture.

6. Stir the dry flour and dough with chopsticks to make them mix evenly.

7. Stir into orange-yellow wet dough

8. Sieve the flour in the measuring cup 1/2 of the rice cooker into the wet dough.

9. Knead dry flour and wet dough by hand.

10. Knead dough with slightly smooth surface, cover it with scouring pad, and leave it for 20 minutes.

Preparation of peanut, walnut and almond crumbs;

1.

2. Soak peanuts, walnuts and almonds in hot water until the skin absorbs moisture and swells.

3. Peel the nuts by hand.

4. Spread the peeled nuts evenly on the turntable of the microwave oven and heat them for 2 minutes until the cooked surface of the nuts turns slightly yellow.

5. Take out the nuts and put them on the chopping board, and roll them back and forth with a rolling pin.

6. The fruit is bad.

Making candied nuts and jujube paste stuffing;

1. Put the jujube paste into a small bowl.

2. Add crushed nuts.

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3. Add the prepared black sesame powder.

Squeeze in the right amount of honey

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5. Pour in the right amount of olive oil or cooking oil.

6. Knead all the ingredients by hand and mix them evenly until they become oily fillings.

Preparation of flour paste:

1. Sprinkle some noodles on the chopping board

2. Put the baked dough on the chopping board.

3. Divide the dough into four equal parts with a knife

4. Take a dough and knead it into a long cylindrical dough by hand.

5. Pull the cylindrical dough strips into dough of equal size with a weight of about 50g by hand.

Making bread crust:

1. Take a noodle and put it in your palm.

2. Put your palms opposite each other and knead the dough into a ball.

3. Place your palms opposite each other and flatten the spherical dough into a flat cake-like dough.

4. Place the thumb of the left hand in the center of the flat pancake batter, the other four fingers on the back of the flat pancake batter, the thumb of the right hand on the edge of the flat pancake batter, and the index finger and middle finger of the right hand on the back edge of the flat pancake batter.

5. Move along the circle and knead the flat pancake dough into a dimple-shaped dough with thin edges and thick middle.

Packaging technology of persimmon cake;

1. Place the prepared pastry in the palm of your left hand, and place the stuffing weighing about 15g in the center of the pastry.

2. Like wrapping a bun, close the edge of the crust with your right hand and wrap the stuffing in the crust.

3. Pinch and seal to form a cone-shaped cake blank filled with stuffing.

4. The palms of both hands are opposite to each other, and the cone-shaped cake blank wrapped with stuffing is squashed to form a flat round cake blank.

5. Repeat the above steps to make all flat round cake blanks.

Fried technology of persimmon cake;

1. Pour an appropriate amount of cooking oil into the wok and heat the oil.

2. Put the cake blank into the oil pan.

3. Turn to low heat for frying, and the surface of the fried cake blank is firm and turned over.

4. Fry until small bubbles appear on the surface of the cake blank and turn golden yellow.

5. Turn over and fry the other side until small bubbles appear on both surfaces of the cake blank, which is golden yellow. Drain the cake with chopsticks and then clip it out.

Cuisine characteristics

Huang Gui persimmon cake is an autumn and winter snack in the ancient city of Xi. Every time I go to Xi 'an, I will walk in Huimin Street in the ancient city and see persimmon cakes always bought and eaten. As for persimmon cakes, there is a story about Li Zicheng, the king of breakout, circulating among the people in Guanzhong area of Shaanxi Province. According to legend, in the seventeenth year of Chongzhen in the Ming Dynasty (1644), Li Zicheng, the leader of the peasant uprising, established the "Dashun" regime in Xi 'an and continued to March into Beijing. When the army set out, Guanzhong was in a famine year and was short of food. Lintong people used fire crystal persimmon to mix flour and bake persimmons to comfort the insurgents, which was highly praised by the soldiers of the insurgents.

Later, in memory of Li Zicheng and the Rebel Army, every family in Lintong baked some persimmons every year when they were ripe. With the passage of time, it evolved into today's Huang Gui persimmon cake, also known as crystal persimmon cake. Xi Anhuanggui persimmon is made of "Huojing persimmon" produced in Lintong District. This persimmon is characterized by orange-red peel and pulp, small fruit, many fruit powders, seedless, dense and juicy meat and excellent quality. Xi 'an persimmon cake is golden in color, sweet and delicious, and has the smell of yellow cinnamon.

Cooking tips

1. Persimmons should be soft to the touch and easy to peel.

2. When mashing persimmons, the time should be as long as possible, and the jam should be rotten.

3. In order to pursue delicate taste, you can put it into a juicer and squeeze it into puree, but be careful not to add water.

4. Add flour to persimmon sauce in batches. Flour can be sieved or not, depending on personal needs. The sieved flour is slightly finer.

5. The dough should be softer than that in jiaozi, and the finished persimmon cake will taste soft and waxy, which is also the purpose of adding flour in stages to prevent adding too much flour at one time from affecting the hardness of the dough.

6. The stuffing can be determined according to your own preferences, which can be a single jujube paste stuffing, brown sugar nut white sesame paste stuffing, honey nut jujube paste stuffing, or other fillings you like.

7. Adding a little cooking oil or olive oil or lard to the stuffing can make all the ingredients in the stuffing more easily combined and make the stuffing more oily.

8. When making cake blanks, 50 grams of cake bags are generally used to wrap about 15 grams of stuffing, so that the shape of the cake blanks is full and beautiful. Of course, it can also be based on personal preferences, not too rigid.

9. When frying, heat the oil and put it into the cake blank, so that the cake blank will expand fully when it meets high oil temperature, and the finished product will look better.

10. When frying, the best state of the cake blank is that the surface of the cake crust is full and produces small bubbles to make it golden yellow, so that the three are in place to make the cake full, golden in color and soft and waxy in taste.