material
Persimmon is the main material
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 for 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 number of water changes should be adjusted according to your own heat preservation utensils 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 sauce (note: the sauce is pressed to make the taste more delicate, but no water is added during the sauce pressing process).
Dough mixing process:
1. Put the squeezed persimmon sauce into a clean, water-free and oil-free basin.
2. Sift the flour into the measuring cup provided by the rice cooker 1.
3. Stir the flour and jam with chopsticks to make them mix evenly.
4. Stir into orange dough with strong 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 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 a slightly smooth surface, cover it with scouring pad and let it stand for 20 minutes.
Preparation of peanut, walnut and almond crumbs;
1.
2. Soak peanuts, walnuts and almonds in hot water until the epidermis absorbs water and expands.
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 on high fire until the cooked nuts are 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.
Method for making persimmon Bn.jpg
3. Add the prepared black sesame powder.
Squeeze in the right amount of honey
Method for making persimmon sB.jpg
5. Pour in the right amount of olive oil or cooking oil.
6. Knead all the ingredients into a ball by hand and stir well 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 one of the dough and knead it into a long cylindrical dough by hand.
5. Pull the cylindrical dough strips into 50 grams of dough with the same size by hand.
Making bread crust:
1. Take a noodle and put it in your palm.
2. With palms facing each other, knead the dough into a ball.
3. Roll the spherical dough flat into a flat cake-like dough with palms facing each other.
4. Place the left thumb in the center of the flat pancake batter, the other four fingers on the back of the flat pancake batter, the right thumb on the edge of the flat pancake batter, and the right index finger and middle finger 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 dough in the palm of your left hand, and place the stuffing weighing about 15g in the center of the dough.
2. Like wrapping buns, 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 wrapped with stuffing.
4. The palms of both hands are opposite, and the cone-shaped cake blank wrapped with stuffing is flattened to form a flat round cake blank.
5. Repeat the above steps to make all flat round cake blanks.
Fried technology of persimmon;
1. Pour proper amount of cooking oil into the wok and heat it with hot 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 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 walk on Huimin Street in the ancient city and see persimmon cakes always bought and eaten. As for persimmon, there is a story about Li Zicheng, the king of breakthrough, 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 enter Beijing. When he started, Guanzhong was in a famine year and lacked food. Lintong people used fire crystal persimmon to mix flour and bake persimmons to comfort the insurgents, which was highly praised by the insurgents.
Later, in memory of Li Zicheng and the Rebel Army, every family in Lintong baked some persimmons every year when the persimmons were ripe. Over 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 or bright 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, sticky and sweet, with the fragrance of yellow cinnamon.
Cooking tips
1. Persimmons should be soft to the touch and easy to peel.
2. When smashing persimmons, the time is as long as possible, and the jam will rot.
3. In order to pursue delicate taste, you can put it into a juicer for juicing, but be careful not to add water.
4. Add flour to persimmon sauce several times. Flour can be sieved or not, depending on personal needs. The sifted flour is a little 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 a time from affecting the hardness of the dough.
6. The filling can be determined according to your own preferences, which can be a single jujube paste filling, a brown sugar nut white sesame paste filling, a honey nut jujube paste filling, 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 taste oily.
8. When making a cake blank, a 50-gram cake bag usually wraps about 15 grams of stuffing to make the cake blank 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, producing small bubbles to make it golden yellow, so that the three are in place, making the cake full, golden in color and soft and waxy in taste.