How to make persimmon cakes_How to make persimmon cakes at home_The production process of persimmon cakes

Persimmon cake is a kind of candied fruit that is rich in sugar and vitamins, so eating more persimmon cake can play a very good nutritional supplement role for the human body. Because persimmon cakes are easy to digest, they are very suitable for the elderly and children. If you have extra persimmons at home, you can actually make persimmon cakes at home. Today's article will explain to you the detailed steps of making persimmon cakes.

1. Choose persimmon varieties that are fully mature, firm in flesh, regular in shape, flat or slightly protruding on top, without longitudinal grooves, high in sugar content, and with few or no seeds. You also need to remove the persimmons and insect-infested fruits that have been mechanically damaged.

2. Peel the skin. The skin should be peeled cleanly and the skin should be rolled thinly and evenly.

3. Baking: After placing the persimmons in the baking room, light the fire and raise the temperature to 40℃ and keep it warm on a low heat. Ventilate and dehumidify once every 2 hours, each time for 15 to 20 minutes (or use an exhaust fan for 5 minutes). After about 2 days, when the dough turns slightly white, you can start pinching the pancake for the first time. Be gentle when pinching to avoid breaking the dry outer skin. Then stabilize the temperature in the baking room at 40-45℃ and bake continuously for 20 hours while increasing ventilation.

4. When wrinkles appear on the fruit surface, you can start pinching the fruit for the second time. At this time, the persimmon fruit is basically free of astringency. You can increase the temperature in the baking room to 50-55℃ and maintain it for 20 hours. Pay attention to ventilation and dehumidification. At the same time, turn the plate over and turn the fruit over to ensure even heating.

5. When the persimmon fruit is basically dry and slightly wrinkled, pinch and shape it for the third time. Use the thumbs and index fingers of both hands to pinch the fruit from the center outward into a disc-shaped shape with a thin middle and thick edges. Pinch off the core of the fruit near the stem to prevent the top of the fruit from shrinking. After that, the temperature in the baking room drops to about 45°C and evaporation continues. Continue to strengthen ventilation and make the softness and hardness inside and outside basically consistent. Put the cake away and let it soften, then you can shape and frost it!

Here are some tips for making better dried persimmons!

1. The baking temperature should not exceed 55℃ to prevent the persimmon cake from becoming astringent.

2. Ventilation management should be strengthened during baking to prevent the persimmon cakes from becoming moldy after being covered.