Before making persimmon cakes, it is an important process to select fresh persimmons. If we want to choose persimmons with no cracks, correct fruits, high sugar content and sufficient water content, we must choose persimmons with stones. If persimmons without stones can be eliminated directly, because we must have stones when making persimmon cakes. Also, when choosing persimmons, don't choose persimmons that are already well-cooked, preferably half-cooked varieties.

2. Peel the persimmons

We put the selected persimmons in a big basin and wash them once, and then peel them with a knife. If there is no machine at home, we can ask them to join us for manual peeling, so the peeling time will be much faster. Our hands must be clean when peeling. The peeled skin can be dried in the back and used when frosting.

3, drying persimmons

When drying persimmons, you can use rough hemp rope, put it on the top of the fruit left by persimmons section by section, and tie the knot. Be careful not to put it on the core. The bearing capacity of the core is not very large, and the bearing capacity of the core tip should be larger. About five or six persimmons can be dropped on a hemp rope, with a certain spacing. When it's all done, hang it on a rope in a sunny, ventilated and clean place for exposure. Cover it with something at night and in rainy days, in order to prevent dew and moisture. Turn it every two days. When turning it, you can pinch the persimmon and dry it for about ten days. When the dried plaque has appeared, you can put it away in a basin.

4. Frosting persimmon cakes (frosting)

Combine every two cakes of persimmon cakes with their pedicles facing outwards, put a layer of dried persimmon peel in a clean container, and put it in this way repeatedly until it is finished, then seal the container and put it in a cool place for frosting, preferably with a layer of straw. Whether frosting is good or not depends mainly on the degree of temperature control, so when frosting, we must control the temperature well, and the lower the temperature, the better.

5. The above is the method of persimmon cake.