How to Make Persimmon Cake

--Persimmon cake making method--

Required materials

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

Start making

Step 1: Persimmon buy home and 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, in terms of 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 not easy to dry, and not easy to persimmon frost.

How to make persimmon cream from well-made persimmons?

1, the good sun persimmon cakes into a clean container, still two cakes together, according to a layer of persimmon skin a layer of persimmon cakes so arranged, the top layer of persimmon skin. Then wrapped in plastic paper, tight container mouth in a cool place. So stewed on 4 to 5 days, when the persimmon cake began to soften, take out and put in a ventilated cool place to spread out and dry, there will be persimmon frost generation.

2, in addition, the amount of persimmon cake frost with stewed persimmon cake when the dryness and humidity has a lot to do with the persimmon cake is not easy to dry back to the softness of the frost is thin and less, but the persimmon cake is not easy to wet frost, even if it can be frosted is also very easy to moldy and deterioration. Therefore, out of the frost control persimmon cake dry humidity is very critical, only dry humidity is just right persimmon cake can frost fast and more, but this will require some experience.

Why knead persimmons repeatedly when drying persimmon cakes? How do I knead them?

Because the more you repeat it, the better the persimmon frost will come out, and it is best to repeat this step at least 4 or 5 times.

1. After 3 to 4 days (or more) of drying, the surface of the persimmon flesh will begin to whiten and crust. When you feel the persimmon flesh begins to soften, you can use your hands to gently knead, which can promote the softening of persimmons, de-astringent. The strength and degree of the first kneading should be light to prevent breaking the persimmon, just enough to bruise the flesh of the persimmon.

2, after the first kneading, and then continue to sunshine for a period of time, you will find that the persimmon surface began to appear wrinkles, at this time you can carry out the second kneading. This time to increase the intensity, the pulp in the hard pieces are crushed, including the hard pieces in the heart.

3, the second kneading completed after two to three days, you can carry out the third kneading. In the third kneading to pinch off the fruit stalk and calyx disk, but also pay attention to the persimmon core out, and the persimmon with both hands to squeeze into a cake.

4, and then squeezed into the cake-like persimmon persimmon to persimmon two two stacked together, placed on the screen or bamboo wicker continue to sunshine for a period of time. Has been sunshine until the persimmon cake began to harden, with the hand is not too easy to pinch the degree of movement, which indicates that the persimmon cake in the water content has been very low, at this time you can not use the sun again, put away to prepare for the frost it.