How to process persimmon cakes

Required materials

Persimmon to be hard, knife, hot water, bamboo plaque

Start production

Step 1: Persimmon buy home to wash, with a knife or planer to the skin clean, in hot water scalding peeled persimmons, pay attention to be sure to keep the persimmon tip, persimmon skin should also be left in place, persimmon skin on a bamboo plaque or with a line threaded up to dry in the sun.

The second step: persimmons in the bamboo plaque in the sun, sunshine for a few days, hand gently pinched (how to pinch, later will be explained in detail).

Step 3: Continue to sunbathe for a few more days, with a slightly heavier hand pinch the second time.

Step 4: continue to sun, persimmon is very soft third pinch focus, in the sun for a few days.

The fifth step: in the persimmon in a clean cardboard box, the following mat on the persimmon skin, the top of the persimmon cake, cover the lid of the box, after a few days of persimmon cake on the frost on it, or loaded into sealed containers or stacked together, covered with a plastic sheet, after 4-5 days of persimmons back to softness, take out and placed in the ventilated and cool place to spread out and dry, there will be persimmon frost generation.

Do persimmon cake, how to pick persimmon is very critical?

1, first of all, just fully ripe, not yet soft, and fruit shape, no longitudinal grooves, no trauma, no insect bite persimmons, and secondly, to choose the kind of sweetness is relatively high, low water content and no or very few nuclei persimmons.

2, from the shape, because the sun persimmon cake need to peel, because to choose the fruit shape is more upright, so the persimmon is easier to peel. In addition, when the persimmon sun to a certain extent will have to go through the kneading step, and shaped persimmons are easy to be pinched, in addition to affecting the shape of the persimmon cake, but also easy to attract dirty things.

3, from the size, it is best to choose the weight of not more than 100 grams, smaller persimmons, because the larger persimmons (such as more than 300 grams per persimmon) is less easy to dry, and not easy to persimmon frost.