Huang Gui persimmon cake

Huang Gui persimmon cake

Introduction:

"Huanggui persimmon cake, a famous snack in Huimin street of Xi'an, is made from" Huojing persimmon "produced in Lintong district. The persimmon cake baked with Huojing persimmon is golden in color, sticky and sweet in surface, and fragrant in yellow and osmanthus

Production steps:

Step 1: prepare materials.

Step 2: put walnut kernel, peanut kernel, melon seed kernel, white sesame and black sesame into baking pan. Preheat the oven and bake all kinds of nuts for 2 minutes until the nuts are ripe and the surface is yellowish.

Step 3: chop the nuts (not very much) and set aside.

Step 4: stir the chopped nuts with sugar, sweet osmanthus and flour.

Step 5: wash the persimmon with clean water, remove the persimmon stalk, peel off the persimmon skin and press it into persimmon mud.

Step 6: mix the persimmon paste with a little flour.

Step 7: mix the flour and persimmon paste evenly. Don't add too much flour. The dough should be soft.

Step 8: wake up the dough until 20 minutes, sprinkle dry flour on the chopping board, take a piece of dough and stick dry flour on it.

Step 9: knead the dough into strips by hand.

Step 10: divide into dosage forms. Stick dry noodles on your hands, take a dose and press it flat.

Step 11: pack the mixed stuffing, close the mouth, knead it tightly and make it into a green persimmon cake.

Step 12: pack all the cakes in turn.

Step 13: put a little oil in the pan. When the oil in the pot is 50% hot, put in the cake.

Step 14: put in the biscuit and press it gently, then burn it to the surface of the biscuit and turn it over.

Step 15: Golden on both sides.

Materials required:

Persimmon: 8

Flour: right amount

Walnut: 20g

Melon seed kernel: 20g

Black Sesame: 20g

Peanuts: 20g

White Sesame: 20g

Sweet osmanthus: 2 tbsp

Sugar: 4 tbsp

Note: 1, persimmon to choose soft, persimmon mud to pound a bit. 2. Flour should be added in batches, not too much at a time. 3. Noodles must be stirred soft, baked persimmon cake will be soft, like the earlobe as soft as the best. 4. Don't use too much oil in the pan, fry the persimmon, not fry it. 5. When wrapping, stick some dry noodles on your hands, which can effectively prevent adhesion. 6. Add a little flour to the mixed stuffing to prevent the cooked stuffing from being too thin or not.

Production difficulty: Advanced

Technology: brand

Production time: several hours

Taste: sweet