1. Select persimmons: choosing the right fresh persimmons is a critical step, otherwise it will affect the edible taste of persimmon cakes. It is best to choose fresh persimmons with intact skins and no cracks, sufficient water content, and a kernel. If there is no kernel of persimmons directly eliminated, sun persimmon cakes when fresh persimmons must be kernel. In addition, it is best to choose half-raw persimmons, not ripe persimmons.
2. peeling: the selected persimmons after cleaning, with a knife to peel, leaving the calyx disk and part of the stalk can be. Do not throw away the peeled skin, dry it and store it in the sun to use it later when the frost comes out.
3. Sun persimmons: with a rough and strong twine, peeled persimmons, from the stalk of the fruit to try to tie on the rope, try to keep two persimmons between the distance of about 2 inches can be. Then hang the tied persimmons in a sunny, warm, dry and well-ventilated place, sunshine for about ten days.
4. Knead the persimmons: While in the sun, you need to observe the state of the persimmons. Usually about 3-4 days, the surface of the persimmon will begin to whiten and crust. At this time, when you feel the persimmon flesh is soft, you can gently knead persimmons with your hands, so that the persimmon is fully softened and de-astringent. When the surface of the persimmon becomes wrinkled after a period of time in the sun, you can knead the persimmon with a little more force to break up the hard lumps in the flesh. After another two to three days, a third kneading is performed.
5. Pinch cake shape: the third kneading persimmons, to pinch off the stalk and calyx disk, but also need to squeeze out the persimmon core, and the persimmon with both hands squeezed into a cake. Then fold the tops and tips of the two persimmons outward, and place them on a screen or bamboo wicker to continue drying for a while. Until the persimmon cake began to harden, the degree of the hand is not too easy to pinch, you can put away the persimmon ready to frost.
6. Frost: the persimmon will be collected into a suitable container, two cakes together, put a layer of persimmon skin put a layer of persimmon cakes, the top layer of persimmon skin. Then wrapped in plastic paper, sealed and placed in a cool place. 4 to 5 days later, when the persimmon cake began to soften, take out and placed in a ventilated cool place to spread out and dry, there will be persimmon frost generation. This step needs to be repeated 4-5 times, the persimmon frost will come out better.
Second, why black
black may have two reasons. One is that the persimmon pulp may be oxidized black. Because the sun persimmons need to peel, the fruit will slowly oxidize and turn black as soon as it comes into contact with the air, and after a long time of drying, the oxidation is getting heavier and heavier, and the skin will be blackened. Secondly, blackened by mold. If there is no drying in a ventilated and dry environment, and not often turned, persimmon cakes are easy to moisture mold, blackening.