In order to set off the winter atmosphere, the finished product is specially sieved with sugar powder on the persimmon. He also deliberately ran downstairs, and the persimmon tree planted in the community was folded with a dead branch with residual leaves. The theme was stronger and the picture was more full. Persimmons are divided into physical forms, with large persimmons and small persimmons. Large persimmons eat soft, commonly known as soft persimmons; small persimmons eat hard, commonly known as crisp persimmons. From the taste, sweet persimmon and persimmon. Sweet persimmons can be eaten directly, and persimmons need to be artificially dislocated before they can be eaten. To make this persimmon pie, you need to use soft persimmon and crisp persimmon. Soft persimmons are placed in the stuffing, and crisp persimmons are used to decorate the surface. Persimmon has the effect of nourishing the lungs and stomach and clearing the fire. It can tonic, hangover, cough, intestines, heat removal, and hemostasis. Applicable people: People with normal spleen and stomach digestion function are suitable for eating. Special note: Do not eat persimmons on an empty stomach. Persimmons should be eaten after meals.
Let’s make the stuffing first, and mix the ingredients.
Low-gluten flour + powdered sugar sifted, added softened and cut into pieces of butter
Rubbing butter and flour by hand, smashing into crumbs
Add a whole egg mixture and salt mix
Gently rub into a group by hand, without excessive sputum
Wrap the skin with plastic wrap, press it and put it in the refrigerator for 1-2 hours.
With the time of refrigerating, let’s make stuffing
Milk into the pot, add white sugar mix
Add egg yolk
Sift in low-gluten flour and corn flour, stir and stir while stirring
Soft persimmon cuts the epidermis and removes the flesh
Put the flesh into the coarse sieve, stir the persimmon pulp with chopsticks, help the sieve
After adding the persimmon pulp, continue to stir with the egg and feel the resistance gelatinized.
The crisp persimmon is cut into small petals for use. Get up immediately, cool down
Take out the refrigerated pie in the refrigerator and pour it into a thick piece about 3mm across the plastic wrap.
The good pie is laid on the mold, and the skin and the mold are closely attached by hand.
Use a rolling pin to lick the pie and cut off the excess rim
Use a fork to poke the hole for 15 minutes. When baking, it can prevent the skin from bulging and retracting.
Preheat the oven to 180 degrees, place heavy stones and bake for 20 minutes.
Remove the heavy stone, fill in the stuffing, fill the sliced persimmon slices, preheat the oven at 175 degrees, heat for 30 minutes, and send the stuffing to solidify.
1. When heating the kishta sauce, avoid boiling it. Be sure to use a small fire to heat it to gelatinization. 2, send the paste into the faster speed, need to stir the feeling. It is recommended to remove the persimmon pulp for use in order to avoid disorder. 3, cut off the skin residual edge can also be formed into a group, continue to form a small pie is also very good.