the method of persimmon is actually very simple. Persimmons are loved by men, women and children because they are soft, sweet and not greasy. Especially the elderly and children. Because the old people have sparse teeth, the food they can eat in daily life is very limited, and they always like to eat some soft food. The main ingredient of persimmon is mannitol, which is not only cool and sweet, but also has the effect of relieving cough. The practice of persimmon in different regions is different, but the principle of making persimmon is basically the same.
We all know that persimmon cream is needed to make persimmon, because persimmon preservation and mold prevention need a layer of persimmon cream to isolate it, otherwise, persimmon preservation time is very short, and the taste is not good. Soft and delicious persimmon is very tempting, and many children eat one after another. It is worth reminding parents that although persimmon is delicious, children should not eat more, otherwise it will easily lead to bloating.
(1) cut the butter into two cubes. Chop green shredded pork and walnut kernel, take 25g of flour, mix it with Huanggui sauce and rose sauce evenly, then add diced suet and white sugar, and knead it vigorously. When all kinds of materials become sticky, it becomes a sugar filling.
(2) pile 1kg of flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it in a flour pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, then add 5 grams of flour one after another and knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles.
(3) Take a piece of persimmon flour (about 5g), pat it flat, and pack it with 15g of sugar to make persimmon cake blank (8 cakes can be made with 2kg of flour).
(4) Heat the three pans, pour 5g of rapeseed oil into the bottom pan, and put the cake blank in the pan. Turn it over with a shovel, gently press it, cover it, and bake it for 5-6 minutes. When the bottom surface turns yellow, turn it over again, add 25 grams of rapeseed oil, and bake it for 5 minutes until the two sides are evenly colored.
the last step is frosting. Whether the persimmon can be frosted depends mainly on the water content of the persimmon itself. If it is too dry or too wet, it is not easy to frost. Therefore, you should check the degree of sun exposure when you are in the tank. If it feels hard when pressed by hand, it indicates that it is too dry. Spray a small amount of water on the persimmon skin and cover it with plastic film for 1-2 hours, so that the persimmon skin can absorb water before being put into the jar. If the hand pressure is inelastic and feels too soft, it indicates that the sun is not dry enough, and you should choose to dry.
Storage is also the most critical step. Pick out the defective persimmon, and bundle the others with white licorice into a "cross" shape, which can be sold as food products in the market. If a large number of batches are sold, it needs special proper storage, and mildew and deterioration are strictly prohibited. The most convenient and quick way is to put sterilized dry straw in the container containing persimmon, so that it can be stored.
The method of making persimmon is actually very simple and easy to learn. Parents with old people or children at home can try to make it. Practice makes perfect. If you make more, it will naturally taste delicious. What's more, it's also hygienic and clean, and the most important thing is affordable. Moreover, cooking is also a kind of enjoyment, which can cultivate sentiment. We should enjoy the fun of cooking and the happiness brought to our families.