1, choose good persimmons. Persimmon production before the choice of persimmon is very important, if it is not good persimmon production out of the persimmon cake flavor will be worse. The best choice of persimmon flesh hard, fruit shape, and is to have ripe persimmons, if not ripe, the sugar content will be less, do out of the persimmon cake flavor will be more astringent.

2, peeling treatment. Collected back to the persimmon can not be made directly into persimmon cake, to first go through the peeling process. To the persimmon appearance of the layer of skin to be peeled off.

3, take the natural air drying. If it is home-made persimmon cake, usually take the natural air-drying, but if it is factory-made will take the artificial drying method. As long as the peeled persimmons in a sunny place, keep ventilated, and so the skin drying persimmons gently squeezed into a cake. The standard to achieve the effect is to wait until the persimmon cake frost can be, air drying will last a period of time, not a day can be completed.

4, frosting sealed preservation. Will be good sun persimmon cake stacked into the jar, or boxed, placed in a cool place to wait for the second frost.