How to make persimmon cakes? Persimmons will ripen in late autumn and early winter. There are too many persimmons to eat in a short time; In order not to waste food, many people will make persimmons into persimmon cakes. Persimmon cakes are more durable than persimmons, and persimmon cakes also have different flavors. Here's how to make persimmon cakes.

Persimmon cake 1 how to make it?

1, fruit selection: few seeds or seedless varieties.

Fruit selection should first ensure fruit maturity, followed by high meat hardness and beautiful fruit shape. It is best to choose a variety with few seeds or no seeds, which is the best raw material for making persimmon cakes.

2. Peeling: Peeling by hand or by machine.

Usually a pedal semi-automatic peeler is used. If there is no machine at home, peel it by hand and peel it round and round. Pay attention to the cleanliness of peeling, and the persimmon cakes made are sweet and moist. Don't throw away the peel, use it when icing.

3, baking cakes: sufficient light, air circulation.

How to eat persimmon cakes well and dry them is very important. Bake cakes to ensure a clean environment, air circulation and sufficient light. Put the persimmon fruit on it with a wooden stick or brick, and put the peeled persimmon fruit upside down. You can also use the dustpan at home and put it on the dustpan for exposure. After 10, the pulp shrinks and the top of the fruit turns for the first time after sinking.

4, cake shaping: beautiful, hard outside and soft inside.

After the first turning, turn 1 time every 3 to 4 days, and knead the cake at the same time to ensure the beautiful shape. When kneading the cake for the second time, the persimmon is hard outside and soft inside. When the persimmon is soft and does not sweat, the next step can be frosted.

5, frosting: the top of the two cakes is combined.

To frost, you should close the top of two cakes, prepare a small jar, then put a layer of persimmon skin, and now put a layer of persimmon. Then seal the cylinder and put it in a cool place to freeze. The lower the temperature, the better the icing. It usually takes 4 to 5 days to frost.

How to make persimmon cake 2

1, material processing

Pick the half-baked persimmons together with the fruit stalks, and mainly choose the immature hard fruits that turn from yellow to red, which is convenient for peeling. Then, the picked persimmons were screened, and the fruits without pests and scratches were selected. A thin layer of persimmon skin was peeled off, and a circle of skin was left around the fruit stalk, the width of which was not more than 1cm.

Step 2 bake and knead the cake

Put the treated persimmons in a ventilated and sunny place outside to dry, hang them up and naturally remove moisture. Remember to put them in the house early at night to avoid getting wet by dew. After the persimmon skin is dry, knead the cake for the first time until it becomes soft inside. After kneading, air it for 5-6 days, then take it down, cover it with sacks for two days, and then knead the cake for the second time. This time, it is kneaded from the middle to the outside, and it is kneaded into a dish with a thin middle and raised sides. After 3-4 days in the sun, the pile becomes soft. After softening, sun for 3-4 days, and then frost can be applied.

3. Frosting treatment

The top double is mainly the crystal formed after the sugar in persimmon oozes out. The main operation steps are to select a clean jar, then spread a layer of persimmon peel with a thickness of about 10 cm on the bottom of the jar, then spread a layer of persimmon peel on the persimmon peel, spread a layer of persimmon peel on the persimmon peel, and then spread a layer of cake. Repeat this operation until about four-fifths of the whole jar is filled and covered with persimmon skin.