In Shaanxi, there is a kind of cake made of persimmons, many people have not eaten, wrapped in filling and fried, really fragrant
Autumn, is the persimmon ripe season, this time of year, I will buy some persimmons every three to five to relieve hunger, this year back to my hometown, dad picked a box of persimmons for us in advance from the persimmon tree in my hometown, let us take it home to eat warmly, because wait until the persimmon is soft and then picked, in the process of taking, it is easy to crush, so dad is picking hard persimmons.
After the hard persimmons are taken home, they directly put a few ripe apples in the cardboard box, seal them, and in a few days, the hard persimmons will become soft, and the soft persimmons are particularly sweet to eat, not astringent at all.
Persimmon nutrition is very rich, it contains a variety of vitamins, calcium, phosphorus and other nutrients, while persimmons are rich in pectin, in the persimmon ripe season, we can eat some persimmons in moderation, both delicious and nutritious.
Before I ate a kind of cake made of persimmons in Xi'an, Shaanxi Province, called persimmon cake, many people have not eaten, with persimmons and dough wrapped in various flavors of filling, fried in oil, yellow and bright, really fragrant to eat. Authentic Xi'an Huanggui persimmon cake, is the use of fresh Lintong fire crystal persimmon, every year only sell persimmon ripe this time, freshly made persimmon cake, soft glutinous sweet, very delicious. But you can't eat too much at one time, after all, it is fried in oil, eat too much at a time, one is not easy to digest, and the other is that eating too much will be greasy.
Today I share with you a home-cooked persimmon cake method that can also be made at home, the production is simple, and the persimmon cake made is not worse than the one bought, let's take a look at how I made it.
<h1 class= "pgc-h-arrow-right" > [detailed explanation of the ------ method of homemade persimmon cake].</h1>
【Main ingredients】: Soft persimmons, flour, walnuts, cooked sesame seeds, sugar, cooking oil
Step 1: First and face
(1): The persimmon used to make persimmon cake is best made of fire crystal persimmons from Lintong, and if not, ordinary ripe soft persimmons can also be used. Rinse the ripe soft persimmons first, then remove the root, break the soft persimmons, use a spoon to scrape the persimmon flesh into the pot, and throw away the persimmon skin.
(2): Persimmon cake and noodle method, is not required to add a drop of water, the whole process is scraped with soft persimmons into the pulp of the pot to and noodles, the appropriate amount of dry flour is divided into several times a small amount of slow pouring (remember that when it comes to the back, the flour must be added in a small amount, do not add too much at a time, so as not to make the noodles and hard), knead into a soft dough, cover the lid and wake up for 20 minutes.
Step 2: Prepare the filling
(1): Open the dried walnuts with a walnut clip, take out the walnut kernels inside, and carefully pick out the impurities after all the clips are done.
(2): Put the picked walnut kernels on the board, first use the rolling pin to press from top to bottom, press smaller, and then use the rolling pin to roll out the walnut kernels into pieces.
(3): Put the crushed walnuts into a bowl, put in the right amount of cooked sesame seeds (if there are black sesame seeds, you can also put black sesame seeds), then add the right amount of white sugar, and finally put in a small amount of dry flour, stir well, and the filling of the persimmon cake will be adjusted (here you can also add other dried fruit chips, or the red date puree filling is also very good).
Step 3: Make a raw persimmon cake
(1): Sprinkle the appropriate amount of dry flour on the board, put the awakened dough on the board and knead it, roll it into round strips, and then cut into small dough of equal size.
(2): Sprinkle the cut small dough with an appropriate amount of dry flour to prevent sticking, adjust it into a round shape by hand, press it again, and roll out the crust with a rolling pin (or use your hand to make a small nest of pie crust).
(3): Scoop the appropriate amount of mixed filling with a spoon, use the way of tiger mouth or the way of bun bun, after closing, gently press it, and press it into a round cake.
Step 4: Fry in the pan
(1): Pour a little more oil in the pot, after the oil is hot, put in the persimmon cake blank in turn, you can use a silicone spatula to press again and turn over, during which you must turn over more.
(2): After the persimmon cake is cooked, pinch it to the colander and drain the oil, remember to eat it while it is hot, soft and sweet, especially delicious.
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The above is the preparation method of home-made persimmon cake that I share with you today, if you want to make a persimmon cake soft and sweet, you also need to pay attention to the following 3 aspects:
The persimmons used to make persimmon cakes are best selected from soft persimmons that are ripe, only the flesh is taken, and the persimmon skin is thrown away.
The dough used to make persimmon cakes does not need to add 1 drop of water, and the whole process is made of persimmon pulp.
The dough used to make persimmon cakes must be softer and softer, I personally feel that if I make it at home, only add flour, do not need to add glutinous rice flour, so that good persimmon cakes are as soft and sweet as glutinous, and at the same time eat better digestion.
If you have other delicious recipes for persimmon cake, please leave a message in the comment area to share, thank you for your support.
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