Huanggui Persimmon Cake [Specialty of Xi'an, Shaanxi]

What is Huanggui persimmon cake? Authentic Shaanxi Xi'an specialty: Huanggui Persimmon Cake

Summary:Do you want to know what Huanggui Persimmon Cake is? This article is a detailed introduction to the special product of Xi'an, Shaanxi Province - Huanggui Persimmon Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huanggui Persimmon Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Huanggui Persimmon Cake and its nutritional value? What are the product characteristics of Huanggui persimmon cake? How did the history of Huanggui persimmon cake come about? The production method of Huanggui persimmon cake, etc

Introduction to Huanggui Persimmon Cake

Xi'an Huanggui Persimmon Cake, also known as Crystal Persimmon Cake, is a flavored food made from persimmons and noodles. It is named after the use of "Fire Crystal Persimmons" produced in Lintong County as raw materials. Because the skin and flesh of this persimmon are orange red or bright red, the fruit is small, the powder is abundant, seedless, the flesh is dense, juicy, and of excellent quality

3. Organic acids in persimmons help with gastrointestinal digestion, increase appetite, and have the effect of astringent intestines and stopping bleeding

The color is golden, the persimmon noodles are sticky and sweet, and the yellow cinnamon is fragrant

The method of making Huanggui persimmon cake

(1) Cut pork fat into two large cubes. Cut the green and red silk and walnut kernels into small pieces, take 250 grams of flour and mix it evenly with cinnamon sauce and rose sauce, then add diced oil and white sugar, rub vigorously, and when the various materials become sticky when mixed, it becomes the sugar filling

(2) Stack 1 kilogram of flour on a cutting board and dig a pit in the middle. After removing the stem and skin of the persimmons, place them in a flour pit, chop them into a paste, mix the flour with the persimmons by hand, and knead them into a soft dough. Then add 500 grams of flour gradually and knead them into a harder dough. Sprinkle the remaining flour around the dough to make persimmon flour

(3) Take a piece of persimmon flour paste (about 50 grams), flatten it, wrap it in 15 grams of sugar filling, and make persimmon cake blanks (2 kilograms of flour can make 80 cakes)

(4) Heat up the three fan pan, pour 50 grams of rapeseed oil into the bottom pan, and place the cake flat in the pan. Flip with a shovel, gently press down, cover with a pan, and bake for 5-6 minutes. When the bottom turns yellow, flip the surface again, add 25 grams of rapeseed oil, and bake for 5 minutes until both sides are evenly heated. That's it