Persimmon cake is made from fresh persimmons after processing and drying. After drying the water in persimmons, it retains the sweetness of persimmons and is more convenient to eat than persimmons. It is a healthy and delicious snack. Then, how is persimmon cake made? Then look down and see the complete collection of persimmon cakes.

Practice of persimmon cake

Natural air drying method

① Peel the persimmon first, and peel it as clean and even as possible;

(2) Choose a place with good ventilation and sanitation, and spread peeled persimmons in the sun with the top of the fruit facing up;

③ Cover persimmons at night, and beware of rainy days. If it rains, it is necessary to take rain-proof measures in time;

(4) When the persimmon is exposed to the sun for about ten days, the pulp of the persimmon begins to wrinkle and the top of the fruit is sunken, and then the persimmon is turned for the first time;

⑤ Turn the persimmon every three to four days after turning it for the first time, and pinch the cake when turning it;

⑥ If you find that the persimmon has become hard on the outside and soft on the inside when you turn the cake, and there is no sign of sweating, frost it;

⑦ Before frosting, press the two ends of persimmon together, and then put it in a cool place with low temperature to frost.

Manual drying method

① First of all, peel the persimmon and try to be clean and even;

② Then put the peeled persimmons into the curing barn and raise the temperature to 40℃;

(3) ventilation and dehumidification are carried out every two hours during the period;

(4) keeping the temperature for two days, taking out the persimmon and kneading the cake for the first time;

⑤ Then raise the temperature of the curing barn to 40-45℃ and continue baking for about 20 hours;

⑥ When there are wrinkles on the persimmon surface, pinch the cake for the second time;

⑦ After kneading the cake, raise the temperature to 50℃, turn it while baking, and pay attention to ventilation;

8 when the persimmon looks a little dry and shriveled, press the two ends of the persimmon;

⑨ Adjust the temperature to about 45℃ and continue baking until the inside and outside of the persimmon are almost the same in hardness and take it out;

Attending the persimmon can be frosted in a cool place at low temperature.