1 Persimmon cake why hanging frost

Glucose condensation in the pulp, the formation of hanging frost.

Because the persimmon water content is very sufficient, which also contains a lot of glucose and fructose, when the persimmon after a long time in the sun, a large part of the water in the pulp will be evaporated, resulting in glucose and fructose penetration to the surface skin up to the formation of a layer of white frost, so persimmon cakes will hang frost.

2 persimmon cake how to hang frost 1, rich in sugar

Because the persimmon frost is the composition of glucose and fructose, is condensed by a variety of sugar powder, so persimmon in the sugar content of the higher, means that persimmon cake will be more frost.

2, dry humidity moderate

General sun good persimmon cakes, need to be sealed for a period of time before the frost, stewed persimmon cakes when the dry humidity of the persimmon cake frost has a certain impact, if the persimmon cake is too dry it is not easy to return to the soft, easy to lead to frost less, but the persimmon cake is too wet the same is not easy to frost, and easy to lead to mold.

It is best to choose a better sealed carton to smother the persimmon cake, usually 4-5 days of stewing is good, not too long or too short.

3 No frost persimmon cake good

No frost persimmon cake may not contain high sugar.

The persimmon cake without frost is not bad, but the sugar content is not high, or the production process of the frost is wrong, not very sweet to eat, but not completely without sweetness, more in line with the taste of people who do not like sweet.

4 persimmon cake hanging frost how to store 1, sealed

sealed is a trace isolation persimmon cake and air too much contact, and can be a certain degree of prevention of persimmon cake moisture mold. It is recommended that the persimmon cake with paper packaging.

2, ventilation and dry preservation

The persimmon cakes are sealed and stored, it is recommended to choose a ventilated and dry place to place, or the persimmon cakes will be placed on the shelf in a high place, so as to avoid moisture infiltration.

4, refrigerated or frozen storage

Because the persimmon cake on the white frost is sugar condensation, not heat-resistant. Once the temperature is high, it is easy to melt, it is recommended to refrigerate or freeze, conducive to retaining persimmon frost, but also can extend the shelf life.