How to make persimmon cakes
How to make persimmon cakes? Every late fall and early winter, persimmons ripen. Too many persimmons will be too much to eat in a short period of time; in order not to waste food, many people will make persimmon cakes from persimmons. Persimmon cakes keep longer than persimmons, and they have a different flavor. Here's how to make persimmon cakes.
Persimmon cake how to do 1
1, select the fruit: less nuclear or non-nuclear varieties
Selection of the fruit first to ensure that the fruit is ripe, followed by the hardness of the flesh is high, the fruit should be beautiful, the best choice of less nuclear or non-nuclear varieties, so that the fruit species is the best quality of the persimmon cake raw materials.
2, peeling: manual peeling or machine peeling
Usually use a foot-operated semi-automatic peeling machine, if there is no machine at home on the use of manual peeling, peeling the fruit circle spinning chipping down, pay attention to the peeling must be clean, made out of persimmon cake sweet and less astringent. Don't lose the peel, use it when frosting.
3, sun cake: sufficient light, air circulation
persimmon cake how to do delicious, sun cake is very key, sun cake to ensure environmental health and cleanliness, air circulation, light to be sufficient, sticks or bricks on the shelf, will be persimmon fruit laying on the top of the persimmon fruit peeling fruit tops upward, you can also use the dustpan at home, a single layer of the dustpan. Expose to the sun. 10 days or so the flesh of the fruit wrinkled, when the top of the fruit sinks after the first turn.
4, pinch cake shaping: beautiful type, hard outside and soft inside
After the first flip every 3 to 4 days to flip 1 time, at the same time to pinch cake shaping to ensure that the type is beautiful, the second time to pinch the cake outside the hard inside of the persimmon cake is soft, to be soft persimmon cake back to soft and not sweating, you can carry out the next step of frosting.
5, frosting: the top of the two cakes together
frosting to the top of the two cakes together, prepare a small cylinder, and then put a layer of dried persimmon skin, now put a layer of persimmon cakes. Then seal the cylinder, placed in the shade to frost can be, the lower the temperature, the better the frost, generally 4 to 5 days can be frost.
persimmon cake how to do 2
1, material processing
will be half raw persimmons even with the tip of the fruit off, the main choice by the yellow in the red, immature hard fruit, easy to peel, and then will be picked persimmons for screening, select the fruit without pests and epidermal integrity of the fruit without scratches, the The skin of the persimmon is peeled off in a thin layer, while a circle of skin is left around the stalk, no more than 1 centimeter wide.
2, drying pinch cake
The persimmon will be handled outside in a ventilated sunny position to dry, hang up to naturally remove moisture, remember to collect into the house earlier in the evening, to avoid staining dew, and in the persimmon. After the skin is dry, the first pinch of the cake is carried out, pinching with the turn, vertical and horizontal are pinched until the interior becomes soft. After pinching the sun for another 5-6 days, then take it down and cover it with a sack for two days, then make the second pinch cake, this time pinching from the middle to the outside, and pinching it into a disk shape with a thin center and a bulge around it. Later on, it will be sunbathed for another 3-4 days, and the pile will be softened. After the softening of the sun for another 3-4 days, you can frost.
3, frost treatment
on the double is mainly persimmon sugar inside the penetration out of the formation of crystals, the main steps are to choose a clean tank, and then in the bottom of the tank spread a layer of dried persimmon skin of about 10 centimeters thick, and then in the persimmon skin on top of a layer of persimmon pancakes, in persimmon cakes above. Lay a layer of persimmon skin, and then lay a layer of cake, so repeat the operation, until the whole cylinder about four-fifths are filled after the top covered with persimmon skin, the lid cover, completely sealed, placed in a cool place for about a month, on the double step is almost complete, delicious persimmon cake is also done.