(1) Cut the butter into half-sized cubes. Chop the green and red shredded silk and walnut kernels, take 250 grams of flour, mix with cinnamon sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When the various materials are mixed and become sticky, the sugar filling is ready.

Persimmon Cake

Persimmon Cake

(2) Stack 1 kilogram of flour on the chopping board and dig a hole in the middle. Remove the stems and peel the persimmons, place them in a flour pit, chop them into a paste first, then mix the flour and persimmons evenly with your hands, and knead them into a soft dough. Then add 500 grams of flour one after another and knead them into a harder dough. Sprinkle the remaining flour around the dough to make the persimmon noodles.

(3) Take a piece of persimmon flour (about 50 grams), pat it flat, and add 15 grams of sugar filling to make a persimmon cake base (2 kilograms of flour can make 80 cakes).

(4) Heat the three-fan pan, pour 50 grams of rapeseed oil into the bottom pan, and place the cake base flat in the pan. Use a shovel to turn over, press lightly, cover with a spatula, and bake for 5-6 minutes. When the bottom side turns yellow, turn it over, add 25 grams of rapeseed oil, and bake for 5 minutes. When the fire color is even on both sides, it is ready.

Persimmon Cake

Persimmon Cake

Natural Drying Method

1. Fruit Selection: Choose fruits that are fully mature, hard in texture, and in good shape. , varieties with flat or slightly raised fruit tops, no longitudinal grooves, high sugar content, and few or no seeds. Remove mechanical damage and insect fruits.

Persimmon Cake

Persimmon Cake

2. Peeling: Most of them use a foot-operated semi-automatic peeling machine. Peel off the peel in a circular motion. Peeling should be clean and peeling should be thin and even.

3. Drying the cakes: Choose a place with sufficient light, air circulation, and cleanliness. Use wooden sticks or bricks to set up a rack with a height of 0.8 to 1 meter. Cover it with foil, and place the peeled cakes on top. Place the persimmon fruits with their tops upward and place them in a single layer on foil for exposure to the sun. Cover them with a mat at night to prevent dew and rainy days. In about 10 days, the pulp will shrink and the tops of the fruits will sag. Turn them over for the first time and then every other time. Flip once every 3 to 4 days, and knead the cake at the same time each time. When kneading the cake for the second time, the persimmon cake will be hard on the outside and soft on the inside. After it softens and there is no sweating, it can be frosted. The frosting will be good.

4. Frosting: Put the tops of the two cakes together, with the calyx pedicle facing outward, put a layer of dried persimmon skin and a layer of persimmon cakes in the vat, stack them repeatedly until the vat is almost full, then seal the vat and place it. Frost in the shade. Frosting on persimmons is related to the ambient temperature. The lower the temperature, the better the frosting, so the tank should be placed in a cool place.

Artificial drying method

The products produced by this method are bright yellow in color, sweet and fragrant, have good frosting and are of high quality.

Operation points:

1. Raw materials and pretreatment: Same as natural drying.

Persimmon Cake

Persimmon Cake

2. Baking: After the persimmon fruit is put into the baking room, heat it up to 40℃ and keep it warm with low heat. Ventilate and remove moisture every 2 hours, for 15 to 20 minutes each time (or exhaust the air for 5 minutes with an exhaust fan). After about 2 days, the surface will turn slightly white before kneading the cake for the first time. Be gentle when kneading to avoid breaking the outer dry skin. Then stabilize the temperature of the baking room at 40~45℃, bake continuously for 20 hours, and increase ventilation at the same time. The temperature in this section should not exceed 50°C to reduce the astringency. When wrinkles appear on the fruit surface, knead the cake for the second time. At this time, the persimmon fruit has basically deastringent. You can increase the temperature of the baking room to 50~55℃ and maintain it for 20 hours. Pay attention to ventilation and moisture removal, and at the same time, turn over the plate and turn the fruit. Make the heating even. When the persimmon fruit has basically dried and shrunk, perform the third kneading and shaping process. Use the thumbs and index fingers of both hands to pinch the fruit from the center outward into a saucer shape with a thin middle and thick edges. The core of the fruit should be pinched off near the base to prevent the top of the fruit from shrinking. After that, the baking temperature drops to about 45°C and evaporation continues. And strengthen ventilation, so that the softness and hardness inside and outside are basically the same. Collect the cake until soft, shape and apply frosting.

1. 2 persimmons, 2 cups of glutinous rice flour, 1 spoon of sugar, and appropriate amount of Spanish olive oil.

2. Peel the persimmons, mash the pulp, and mix in flour to form a soft dough.

3. Heat oil in a hot pan until it is 70% hot.

4. Add the dough, fry until golden brown and cooked through, then drain out the oil.