WALNUT CAKE USING FERMENTED PERSIMMON AND MANUFACTURING METHOD THEREOF

摘要

PURPOSE: Walnut cake containing fermented ripe and soft persimmon puree and a producing method thereof are provided to offer the functionality of fermented ripe and soft persimmon, and to improve the storage property of the walnut cake. CONSTITUTION: A producing method of walnut cake containing fermented ripe and soft persimmon puree comprises the following steps: mixing ripe and soft persimmon and water in a weight ratio of 40~60:60~40; adding 0.01~1%(w/v) of acid into the mixture to obtain ripe and soft persimmon puree; inserting 1~6wt% of yeast into the puree, and stir-fermenting the mixture for 10~24hours to obtain the fermented ripe and soft persimmon puree; mixing flour, sugar, eggs, salt, and backing powder; adding molten fat and the fermented ripe and soft persimmon puree into the mixture to form dough; aging the dough for 12~36hours, and making skins with the aged dough; and inserting red bean fillings and walnuts into the skins and baking.