Bin County Persimmon Cake [Shaanxi Bin County Specialty]

What is Bin County persimmon cake? Authentic specialty of Bin County, Shaanxi: Bin County persimmon cakes

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

Basic introduction of persimmon cakes in Bin County

Almost all mountains in Bin County are planted with persimmon trees, and the mountainous land has no fertilizers, pesticides, and high mineral content. Suitable for persimmon growth, the resulting persimmons have a high sweetness. When dried into persimmons, the water will evaporate sufficiently, and the glucose and fructose contained in the pulp will penetrate into the skin to form glucose crystals, similar to the syrup outside the candied fruit, which can be called the essence of persimmons

The meat patty is plum red in color, slightly black in color, transparent and seedless. After frosting, it becomes translucent red, with crispy and soft skin, and a sweet and fragrant aroma

How did the history of Bin County persimmon cakes come about

Persimmons are originally from China, and many countries still refer to persimmons as the "fig of China". The cultivation of persimmons in Bin County has a long history, dating back to the Jiajing period of the Ming Dynasty. There is already a record in the "Zhili Binzhou Chronicle" that "persimmons were first introduced". Among the existing ancient tree species in the county, there are large trees that are over a hundred years old, still with lush branches and leaves, and abundant fruits

Method of making persimmon cakes in Bin County

Natural drying method

Operation points:

1. Fruit selection: Select fully ripe, hard flesh, upright fruit shape, flat or slightly raised fruit top, no longitudinal grooves, high sugar content, few or no seeds varieties. Remove mechanical injuries and insect fruits

2. Peeling: Currently, most foot operated semi-automatic peeling machines are used. Rotate the fruit peel in a circular motion and remove it. The peeling should be clean, and the peeling should be thin and even

3. Sunbathing: Choose a place with sufficient sunlight, good air circulation, and clean hygiene. Use wooden sticks or bricks to build a frame, with a height of 0.8-1 meters, and lay a layer of dried persimmon leaves on top. Place the peeled persimmon fruits on the top of the frame and place them in a single layer on the foil for sun exposure. Cover them with a mat at night to prevent dew and rain on rainy days. After about 10 days, the fruit flesh will shrink and the top of the fruit will sink. Perform the first flipping, and then flip it every 3-4 days. Pinch the cake at the same time every time. When pinching the persimmon cakes for the second time, the outside will be hard and the inside will be soft. If there is no sweating phenomenon after softening, apply frost and it will be better

4. Frosting: Align the top of the two cakes with the calyx outward, place a layer of dried persimmon skin and another layer of persimmon cakes in a jar, repeat stacking until the jar is full, then seal the jar and place it in a cool place to let frost form. The frosting on persimmon cakes is related to the ambient temperature, and the lower the temperature, the better the frosting. Therefore, the jar should be placed in a cool and shady place