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How to make persimmon

How to make persimmon

Four seas net: persimmon is delicious, persimmon is more delicious. So, how to make persimmons? Here's how to make delicious persimmons at home.

I. The method of making persimmon cake: airing

1. Picking: pick the raw persimmon from the fruit tree. That is, choose the round and pointed persimmon, which is hard. Persimmons must be hard, or they can't be peeled.

2. Peeling: use a peeler to peel off the skin. Be careful not to remove the base, or it will be damaged easily.

3. Drying: use special baskets made of bamboo to hold persimmons. Put the peeled persimmon in a sunny and airy place to dry. (note that after a few days of sun exposure, it's normal for oxidation to turn black.)

4. Bagging: the so-called bagging is to knead the persimmon by hand to soften the pulp inside the persimmon thoroughly. About seven or eight days later, the surface of the persimmon dried up, and there began to be the prototype of the persimmon. When it was soft inside the dried skin, gently press it into a flat pie shape with your hands. Do not use too much force to avoid crushing. Note that when the sun does not rise in the morning and the temperature does not rise, pinch. It's late. Sugar melts and sticks. It's easy to crush persimmons.

5. Drying and kneading: continue drying. If you eat and dry for another week. At this time, it can be pinched every two days, with a better shape. Knead twice or three times. If you like to dry a little, you can also dry more days, of course, it's better to eat! If you're not acute! About ten days later, you can eat persimmons, and you can control the degree of dryness and wetness of persimmons. If you like to eat a little, you can dry them for a few days. If you like to eat a little, you can dry them for a few days. Pay attention to the shaping of persimmons in the process of drying, and make the shape you like.

6. Persimmon cream: it's on the persimmon. There is a layer of white things. That's the frost that comes out of persimmon itself through sealing and other processes after drying persimmon. If you want to produce persimmon frost, you must have a low temperature environment. Put the dried persimmon in a cool and dry room, and the persimmon frost will be formed slowly under low temperature. Persimmon cake is not too dry, soft to cover the frost.

II. Method of making persimmon cake: baking method

1. Peel the persimmon as clean and even as possible;

2. Put the peeled persimmon into the baking room and raise the temperature to 40 ℃;

3. Ventilation and dehumidification shall be carried out every two hours during the period;

4. Take out the persimmon and knead for the first time after two days of heat preservation;

5. Then raise the temperature of the baking room to 40-45 ℃, and continue baking for about 20 hours;

6. When the surface of persimmon is wrinkled, knead the cake for the second time;

7. After kneading, raise the temperature to 50 ℃, turn while baking, and pay attention to ventilation;

8. When the persimmon looks dry and wrinkled, press both ends of the persimmon tightly;

9. Adjust the temperature to about 45 ℃ and continue baking. When the inside and outside of the persimmon are almost the same, take it out;

10. Place the persimmon in the cool place to produce frost.

3. Tips for making persimmon

1. It can be dried on the balcony or in the yard, but it should be covered or received indoors in the evening, so as not to be wet by dew. In autumn, there is less rain but heavy dew.

2. Take it back at night and put it on the heater. It will work faster. At night, the dew is big, persimmons must be taken back to the house, and they can't be stained with water in the process of drying.

3. When drying, you can adjust measures according to local conditions, wind, sun or on the heating or on the ground. If you have heat at home, you can put persimmons directly on the heat to dry.

4. Sun dried persimmon cake must make the bottom of persimmon ventilate. All the curtains in the countryside are made of sorghum rods, with good air permeability. If you want to dry persimmons in the city, I'll teach you a good way, just use your screen window. The fruit base of persimmons must not be removed, or the persimmons will be easily damaged before they are well dried.

5. In the process of drying persimmon, a small amount of sulfur needs to be fumigated for 15 minutes (about 10 grams), mainly to prevent mildew, bacteria and black color. Of course, this is a large number of industrial drying persimmon need, home-made is not necessary.

6. For persimmons on the market, the color is very bright, so you should be careful. Many of them are dyed with pigment, and those with persimmon cream are mostly painted on the surface of persimmon with fake persimmon cream, which can be seen after cleaning with water. Because the formation conditions of persimmon cream are difficult to generate before December, and the cycle is relatively long, so they are basically fake.

7. In the manual drying method, the temperature of baking persimmon should not exceed 55 ℃, otherwise, the persimmon is easy to return to astringency and affect the taste.

8. It is very important to ventilate the persimmon in the process of drying, otherwise it is easy to mildew.

9. Pay attention not to damage the skin when kneading the cake, especially when kneading the cake for the first time, the skin is still soft, which will affect the appearance.