food recipes

Persimmon biscuit recipe


Persimmon biscuit recipe

Sweet and spiced persimmon biscuit recipe with cranberries, white chocolate chips and pecans Perfectly soft and hydrated treat during the holidays !

 

With the holiday season coming to a close, that doesn’t mean the flavors of winter have to end! My sweet friend Amy brought me some wonderful fuyu fruits from her grandfather’s tree. Amy told me it was the perfect ripeness for baking, so I was excited to try this persimmon recipe to bring out the honey-like flavor of this delicious fruit.

This cookie recipe contains warm winter spices like cinnamon, ginger, nutmeg, and allspice. The texture resembles a soft and moist pancake with edges slightly crunchy on the outside, and is the perfect complement to ripe persimmons.

 

The persimmon was soft to the touch and had an intense and delicious sweetness. It was easy to extract the pulp from very ripe fruit.

I puree the pulp in a blender for a few seconds to ensure the consistency of the puree before adding it to the dough.

 

When choosing a file type of sugar to use in your recipes such as granulated sugar and brown sugar, the type you choose will affect the texture of the cake.

Granulated sugar usually produces a crunchy biscuit, while brown sugar is hydrating, retaining moisture and producing a chewy biscuit. I’ve used both types for my persimmon cookie recipe to give texture properties to both.

 

Small scoops are very useful for measuring out a constantly falling cookie recipe (a soft dough scooped into piles for baking), such as a persimmon cake recipe or a chocolate chip cookie recipe.

I used a 50-portion scoop, which is 5/8 ounce or roughly 1.25 tablespoons. The scoop count determines how many servings are in each quart of mixture. For 50 scoops, 1 quart = 50 servings.

 

The beautiful dark orange flesh gave the dough a beautiful golden color to the cookie. I added a few rolled oats and walnuts for added texture, as well as dried cranberries and white chocolate chips to enhance the sweetness of the persimmon.

To ensure batch-to-batch biscuit recipe consistency

1) Use a teaspoon to get a biscuit recipe of the same size

2) Put the dough evenly and distribute it on the tray,

3) A uniform baking time will be achieved by keeping the Biscuit recipe size and place.

Persimmon biscuit recipe

Sweet and Spicy Persimmon Biscuit Recipe with Cranberries, White Chocolate Chips and Almonds. The perfect soft and moist cake to prepare during the holidays!

Preparation time 20 minutes

Cooking time 50 minutes

Total time 1 hour 10 minutes

Servings of 30 biscuits

candy track

Japanese food

Ingredients

  • ▢½ cup unsalted butter, softened
  • ▢¾ cup granulated sugar
  • ▢¼ cup brown sugar, light or dark
  • ▢1 large egg
  • ▢ 1 cup persimmon pulp, mashed (3-4 very ripe and soft khaki fuyu)
  • ▢2 cups all-purpose flour
  • ▢1 teaspoon baking soda
  • ▢½ teaspoon kosher salt
  • ▢½teaspoon cinnamon
  • ▢¼teaspoon nutmeg
  • ▢¼teaspoon ginger
  • ▢⅛teaspoon allspice
  • ▢Half a cup of old-fashioned oats
  • ▢½ cup dried cranberries
  • ▢¼ cup white chocolate chips
  • ▢¼ cup pecans, roughly chopped

directions

  1. Set the oven rack to the middle position. Heat to 325°F (163°C).
  2. Using the paddle attachment in a mixer, beat together the butter and sugars until light and fluffy.
  3. Add eggs and mix on medium speed until blended.
  4. Add 1 cup of the persimmon pulp purée and mix until combined.
  5. Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Beat the dry ingredients together, then slowly add them to the mixer on low speed. Mix until combined.
  6. Add oats, dried cranberries, white chocolate chips, and walnuts. Mix on low speed until blended, about 1 to 2 minutes.
  7. Cut the dough (about 1 tablespoon) into a lined baking sheet. Make sure the cookie recipe is at least 2 inches long. Use your fingers or a spatula to flatten the dough and turn it into an inch-thick biscuit, the dough will be slightly sticky. Add cranberries, white chocolate, or pecans if desired.
  8. Bake a bisquivy recipe one tray at a time. Bake until edges are set, surface is firm and golden brown, about 14 to 16 minutes.
  9. Cool on a baking tray for 5 minutes, then transfer to a cooling rack. Bake the remaining biscuit recipe, making sure the oven has risen again to the appropriate temperature.

tools

  • Patissier
  • cooling rack

 

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