To cover the white frost on the persimmons, the persimmons need to be dried and pre-processed first, then baked and kneaded to enhance ventilation, and finally the cakes are put away to soften, shaped and frosted.

1. Raw materials and pretreatment: Persimmon cakes are dried naturally.

2. Baking: After the persimmon fruit enters the baking room, heat it up to 40°C and keep it warm over low heat. Ventilate and remove moisture every 2 hours, for 15 to 20 minutes each time (or exhaust the air for 5 minutes with an exhaust fan). After about 2 days, the surface will turn slightly white before kneading the cake for the first time. Be gentle when kneading to avoid breaking the outer dry skin. Then stabilize the temperature of the baking room at 40~45℃, bake continuously for 20 hours, and increase ventilation at the same time. The temperature in this section should not exceed 50°C to reduce the astringency. When wrinkles appear on the fruit surface, knead the cake for the second time. At this time, the persimmon fruit has basically deastringent. You can increase the temperature of the baking room to 50~55℃ and maintain it for 20 hours. Pay attention to ventilation and moisture removal, and at the same time, turn over the plate and turn the fruit. Make the heating even. When the persimmon fruit has basically dried and shrunk, perform the third kneading and shaping process. Use the thumbs and index fingers of both hands to pinch the fruit from the center outward into a saucer shape with a thin middle and thick edges. The core of the fruit should be pinched off near the base to prevent the top of the fruit from shrinking. After that, the baking temperature drops to about 45°C and evaporation continues. And increase ventilation until the softness and hardness inside and outside are basically the same. Collect the cake until soft, shape and apply frosting.

The surface of persimmons is usually covered with a thin and even layer of white frost, which is the condensate of glucose and fructose that oozes out as the water evaporates when the pulp is dry. It is called persimmon frost in medicine.