Selecting fresh persimmons is an important process before making persimmon cakes. You must choose persimmons with no cracks, correct fruits, high sugar content and sufficient water, and you must choose persimmons with stones. Persimmons without kernels can be eliminated directly, because we must have kernels when making persimmon cakes. Also, when choosing persimmons, don't choose ripe persimmons, preferably semi-ripe varieties.

Step 2: Peel the persimmon.

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

Step 3: Sun persimmon.

When drying persimmons, you can use thick hemp rope to cover the fruits left by persimmons in sections and tie knots. Be careful not to focus on the core. The bearing capacity of the core is not very large, and the bearing capacity of the core tip is larger. About five or six persimmons can be dropped on a hemp rope, with a certain spacing. When it is all finished, hang it with a rope in a sunny and ventilated place for exposure. Cover it with something at night and in rainy days to prevent dew and moisture. Turn it every two days. When turning, you can pinch the persimmon and air it for about ten days. When the dry plaque appears, you can put it in a basin.

Step 4: Frost persimmon cakes (icing)

Put every two persimmons together with the stems facing outwards, put one layer of persimmon peel and another layer of persimmon in a clean container, and keep it like this until it is finished, then seal the container, put it in a cool place, and cover it with frost, 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. The lower the temperature, the better.

5. If the outdoor temperature is low, we can sun persimmons manually!

The main method of artificially drying persimmons is baking. This workshop is more suitable for processing and selling persimmon, not for home use. You can use them at home if you want, but it's more troublesome. It is necessary to make a curing barn, keep the temperature at about 40 degrees and put it in the oven to dry. Ventilation is needed every four hours, and persimmons can be dried into dried persimmons in a week or so. Then you can put the persimmon in a container to soften and frost. It should be noted that when baking persimmons, the temperature must not exceed 50 degrees, and proper ventilation is needed, otherwise it will be moldy. If it is moldy, your previous efforts will be in vain.