(1) Cut the butter into two-minute square dices. Chop the green and red silk, walnuts, take 250 grams of flour and yellow cinnamon sauce, rose sauce, mix well, and then add the diced plate oil, sugar, and knead vigorously, when all kinds of materials mixed with the appearance of viscous, that is, into the sugar filling.
Persimmon Cake
Persimmon Cake
(2) 1 kg of flour piled up on the board, the center of a pit. 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 add 500 grams of flour one after another, kneaded into a harder dough. Sprinkle the rest of the flour around the dough, that is, into the persimmon noodles.
(3) Take a piece of persimmon dough (about 50 grams), pat it flat, wrap it in 15 grams of sugar filling, and make persimmon cake biscuits (2 kilograms of flour can make 80 cakes).
(4) will be three griddle hot, in the bottom griddle poured rapeseed oil 50 grams, the cake blank 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 side, add canola oil 25 grams, cooking for 5 minutes, to be even on both sides of the fire color, that is, into.
Persimmon Cake
Persimmon Cake
Natural drying method
1, selection of fruit: choose to fully ripe, hard flesh, fruit shape, fruit top flat or slightly raised, no longitudinal grooves, high sugar content, fewer nuclei or no nuclei varieties. Remove mechanical injury and insect fruit.
Persimmon Cake
Persimmon Cake
2, peeling: most of the foot-operated semi-automatic peeling machine. The peel will be spinning in a circle under the spinning. Peeling to be clean, while spinning the skin to be thin and uniform.
3, sun cake: choose light, air circulation, clean and hygienic place, with sticks or bricks to build shelves, frame height 0.8 ~ 1 meters, on the top of Panicum foil, after peeling the persimmon fruit fruit top up, single-layer 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 crumple, the top of the fruit sunken, the first flip, and then every 3 ~ 4 days flip 1 time, every time the turnover. Each flip at the same time pinch cake, the second pinch cake persimmon cake outside the hard inside soft, soften the phenomenon of no sweating, you can frost, frost is good.
4, frosting: 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 and environmental temperature, the lower the temperature, the better the frost, so the tank should be placed in the shade.
Artificial drying method
This method of products yellow color, sweet taste and aroma, good frost, high quality.
Operating points:
1, raw materials and pretreatment: the same as natural drying.
Persimmon cake
Persimmon cake
2, baking: persimmon fruit into the baking room, ignition heating to 40 ℃ micro-fire insulation. Every 2 hours ventilation and dehumidification 1 time, each ventilation 15 ~ 20 minutes (or exhaust fan exhaust 5 minutes). About 2 days after the surface is slightly white for the first pinch cake, pinch to be light, to prevent pinching the outer layer of dry skin. Then make the baking room temperature stabilized at 40 ~ 45 ℃, continuous baking 20 hours, while strengthening ventilation. The temperature of this section should not exceed 50 ℃, in order to facilitate the tax astringency. When the fruit surface wrinkles for the second pinch cake, this time the persimmon fruit has been basically astringent, you can raise the temperature of the baking room to 50 ~ 55 ℃, maintained for 20 hours, pay attention to ventilation and dehumidification, and at the same time for the inverted plate, turn the fruit, so that the heat is uniform. When the persimmon fruit has basically dry some wrinkles when the third pinch cake shaping. With both thumbs and forefingers from the center of the fruit outward pinch into the middle of the thin edge of the thick saucer shape, to pinch off the heart of the fruit near the tip of the fruit to prevent the top of the fruit shrinkage. Thereafter, the baking visit temperature down to about 45 ℃, continue to evaporate. And strengthen ventilation, straight inside and outside the soft and hard basic consistency. The cake will be collected to soften, shaping and frosting.
Notes:
1, baking temperature should not exceed 55 ℃, to prevent persimmon cake back to astringent.
2, baking should be strengthened ventilation management, to prevent covered mold.
3, the export of persimmon cake health requirements are higher, the total number of bacteria ≤ 100 / g, coliform ≤ 3 / g, so we need to especially strengthen the production process of health management.