Cut the butter into two pieces. Chop green shredded pork and walnut kernel, take 250g flour, mix it with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When all kinds of materials become sticky, they become sugar stuffing.
Pile 1kg flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles.
Take a piece of persimmon powder (about 50g), pat it flat, and wrap it with 15g sugar to make persimmon cake blank (2kg flour can make 80 cakes).
Heat three pans, pour 50g rapeseed oil into the bottom pan, and put the cake blank into the pan. Turn it over with a shovel, gently press it, cover it and bake for 5-6 minutes. When the bottom surface turns yellow, turn it over, add 25 grams of rapeseed oil and bake for 5 minutes until the colors on both sides are uniform.
The last step is icing. Whether persimmon can frost mainly depends on the water content of persimmon itself. Too dry or too wet is not easy to frost. So you should check the degree of sun exposure when you are in the tank. If it feels hard when you press it with your hand, it means you are too dry. Spray a small amount of water on the persimmon skin, cover it with plastic film for 1-2 hours, let the persimmon skin absorb water, and then put it into the jar. If the hand pressure is inelastic and feels too soft, it means that the sun is not dry enough and you should choose to dry it.