Persimmon cake specific method:

The first step is to prepare the right amount of persimmons, blanch them in boiling water, then peel them, blanch them in boiling water, so that it is easier to peel the skin, put the peeled persimmons in a large pot, use a spoon to press it into persimmon juice, then add a small amount of flour for several times, pour it into the mix, and finally mix it into a thick batter. When mixing the pasta you don't need to add water. You can just use the persimmon juice and noodles. The cookies made this way will be more tender, sweeter, and more flavorful.

In the second step, preheat the pan, pour a moderate amount of cooking oil into the pan, take a small piece of batter and put it into the pan, divide it into persimmon shapes, turn on a low heat and slowly sizzle it until one side is set, then flip and sizzle the other side. When both sides are golden, you can leave the pan. The whole process takes about 5 minutes. Be careful not to sear for too long, the persimmons will be greasy on the grill. Watch the heat and turn the surface often to prevent burning.

When making this little cake, we recommend using thin-skinned persimmons, which are orange-red in color and soft to the touch. This is because these persimmons are fresh and juicy and have a sweet flavor. This chapatti will be sweeter and tastier.

Method 2:

Pick persimmons that sell well and remove the outer skin with a persimmon knife.

After removing the skins, it's time to hang the persimmons on a pole and dry them on a rack. Place the racks in a sunny, well-ventilated area.

According to weather factors generally drying in about 10 days, in the process of drying persimmons one by one pinch, this pinch persimmons also have to pay attention to, one in order to give persimmons to the seed, the second is to go to the feeling of persimmons drying hard and soft degree of persimmons in the process of persimmons by the original golden yellow slowly turned brown.

To this step persimmon cake has basically made a large part of the rest of the steps on the performance of the South and North of the process is different:

In the South is generally the persimmon cake from the shelf off, and then in the urn on the persimmon cake for the last step of the smothering frost, but in the rural areas of the North is generally the use of cling film and opaque thick cloth in the shelf directly to the persimmon cake, but this is the experience of the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake, the persimmon cake and the cake. Cover, but this is more demanding on the experience, if the experience is not in place will make the persimmon cake white frost is not thick enough, resulting in the molding of the persimmon cake is not good, generally let some experienced people to guide the operation, in all the steps are operated after the rest is to wait, probably about half a month to twenty days or so to smother the frost to complete the production of the persimmon cake that we all like to eat.