Seeing persimmons will be associated with persimmon cake, persimmon cake can be said to be a must-eat dessert in the fall, many people like to buy and eat in the market, and the family's small children also prefer the taste of persimmon cake, you can try to do it at home; the most critical step in doing persimmon cake is in the selection of persimmons to do persimmons, persimmon cake, persimmons should be chosen to be very hard, remember to soak with salted water before peeling, persimmons cake practice is so simple, as long as the bubble A bubble, sunshine, sweet but not greasy not astringent mouth.

Persimmon practice

Step one: prepare ingredients: persimmons, salt; persimmons soaked in water, cleaned once, soaked in water for half an hour, time to time, with a tool to persimmons peeled off, pay attention to the selection of persimmons to touch the hard, or peeling time is more troublesome, if you do not use the professional peeling tool, with a kitchen knife peeling to pay attention to the strength of the intensity, the strength is too big, it will put the inner stem of the persimmon, and the skin will be too hard. If too large, it will be inside the stalk peeling, inside the juice all out, this persimmon can be said to be wasted.

Second step: many people like to take the persimmon above the hat off, I think the hat can not be taken off, otherwise the air into the persimmon inside, easy to oxidize the persimmon cake is not tasty, can not be made because of the eagerness to do persimmon cake speculation, do this or to step by step; prepare a few clean rope, will be cut off the skin of the persimmons on a string, pay attention to the distance between the two persimmons can not be too close to each other, the two persimmon to keep a little space, the two persimmon to keep a little space. Two persimmons to keep a little spacing, to leave enough space, so that the surface layer can maximize the area of contact with the air.

The third step: the string of persimmons hanging in the ventilation, but also to be able to sunlight, out of the good is the problem of time, every two days to check the state of persimmons, want to fast a little bit of molding, you can go every day to squeeze with their hands, but its twice the force can not be too big, and then every day looking forward to sunshine on the almost, there is no rain and cloudy days and other force majeure situation, about a week! You can eat delicious persimmon cakes, if you want to eat persimmon cakes with a white coat, the persimmon cakes will be placed in a cool place for a few days will appear white frost.

Precautions: First: to do persimmon cake, persimmon soft hard is very important, to choose very hard persimmon; Second: do not rush to help persimmon peeling, first soaked in salt water, persimmon will not astringent; Third: sun persimmon to hang in the location of the light, but also ventilated conditions are good.

The above is to do persimmon cake all the content, persimmon cake practice is so simple, as long as a bubble, sunshine, sweet and not greasy not astringent, persimmon peeling before, to use salt water to soak first, so that the sun out of the persimmon cake is very sweet also not astringent.