Name: Rum-stained Persimmon Tower
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 30g Powdered sugar; 20g yolk; 3 drops Vanilla extract; 3 pcs persimmon; 20g Caster sugar; 10g water; 70g butter; 1 tbsp rum; 1/2 tsp Cinnamon powder; 100ml Light cream; 15g 15g caster sugar; Some almond slices; Some pistachio

Rum-stained Persimmon Tower

by Hani 22

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Works of Bai Cui's Fifth Food Contest]

In late autumn, persimmons mature. This is probably my mother’s favorite fruit. At this time, I always buy a lot of them. Among them, I eat more soft persimmons. In fact, I also feel good about another variety of persimmons. That is the hard persimmon. This variety of persimmon will always be mistaken for being immature. In fact, it is mature. The most important thing is that this hard persimmon is very suitable for dessert, especially today this one made with it. The persimmon tower is stained with cinnamon wine, the taste is so delicious.

Candied persimmons have a strong cinnamon aroma when heated. It is the first time I know that cinnamon goes well with persimmons in addition to apples. Especially when you taste it, you will definitely be like me. The desserts with autumn flavor are impressed.

Rum-stained Persimmon Tower

1. Tapi materials ready

2. Sift low-gluten flour and powdered sugar into a mixing bowl

3. Add diced butter

4. Stir until there are no lumps of butter

5. Add egg yolk, vanilla extract

6. Stir evenly, put it in the refrigerator for more than half an hour

7. Liquor-stained persimmon ingredients are ready

8. Peel the hard persimmons and cut into pieces for later use

9. Pour confectioner's sugar and cold water into the pot and heat it over medium-to-low heat

10. Until the sugar melts and turn off the heat

11. Add butter and mix well

12. Heat again, add persimmons when bubbling starts, stir for 30 seconds, sprinkle with cinnamon powder to turn off the heat

13. After cooling, put it in the refrigerator for later use

14. Take the tapi out of the refrigerator to warm it up, and divide it into two doughs

15. Take a tapioca and roll it out into a dough that is a circle larger than the tapioca

16. Fill the tower mold and remove the excess part

17. Poke a hole in the bottom of the tapi with a fork

18. Put a layer of greased paper

19. Put heavy objects on

20. Put on the baking tray

21. Preheat the oven at 175° for 5 minutes and put it in the middle of the oven

22. Bake at 175° for 25 minutes

23. Take it out, let it cool, and demould

24. Whip the whipped cream with fine sugar until 8 minutes froth, spread on the bottom of the tower, put persimmons, and finally decorate with toasted almond slices and chopped pistachios