How to make homemade persimmon cake easily

1. Pick fresh persimmons (only hard ones, soft ones will be destroyed on the spot and cannot be made into persimmons). These are the sharp persimmons of Yaoxian County. The weight of a persimmon tree picked is about one to two hundred pounds. Unexpectedly, it started to drizzle when we were only halfway through picking. The rain kept falling and became heavier and heavier. By the time we finished picking in the rain, it seemed to be pouring.

2. Leave a T-shaped handle on the persimmon for hanging to dry.

3. Check the weather forecast. Because there is no sun to dry, persimmons are prone to mold and rot.

4. Scrape off the skin of the persimmon.

5. The scraped persimmon skin cannot be thrown away, it must be dried. Why? Just look down and you’ll find out.

6. In order to dry persimmons, use a rope made of braided tape.

7. Hang the peeled persimmons on the rope. Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

8. Dry the bunched persimmons on the set up rack. Place the rack in a sunny, ventilated place.

9. Determine whether to continue drying the persimmons based on the degree of drying. Generally speaking, under sunny weather in autumn, it is enough to bask in the sun for seven or eight days. At this time, you can see that some persimmons have precipitated some sugar, and some have been slowly frosted. You should pinch the persimmon on the way, firstly to remove the seeds and to feel the softness and hardness of the persimmon. Just pinch the persimmon and it will turn from golden to brown - the persimmon cake has taken shape.

10. If the persimmons already have the color and shape as shown in the picture above, they can be taken back home and do not need to be dried to prevent the persimmons from becoming too hard and dry. At this time, you need to prepare an urn and store the persimmon skins one layer at a time. The function of the persimmon skin is to control the humidity and temperature of the persimmon.

11. Finally, cover the last layer of persimmons with persimmon skin, and then cover the urn with plastic wrap. Place the urn in a cool place, away from heat!

12. Fifteen days later, let’s look at the persimmons in the urn again. It’s already covered in white frost. Is it more beautiful than the ones sold in supermarkets? !

13. Plate and taste a few~~~~~

It’s very sweet~~~~~~

The icing on the persimmon cake is completely like persimmon It's precipitated internally, so it's natural and healthy!

Isn’t it mysterious after witnessing the whole process? hehe.

Dear friends:

1. When buying persimmons, pat and shake them. If there is white dust falling, it must have been sprinkled with flour—— Pretend icing.

2. If it has been on the market for a long time, it is either last year’s old product or made by unnatural processes.