Do you have to remove seeds to make persimmon cakes?

If you want to make persimmon, you'd better choose seedless persimmon. If you don't have a seedless persimmon and want to make it, I suggest you don't stone it or squeeze it. If you insist on removing the core of persimmon, it will definitely destroy the organizational structure of persimmon. Persimmons are hard when they are made. Squeezing hard will crush persimmons, and at the same time, some sugar will be squeezed out, and the organizational structure will be destroyed, which is not easy to preserve and is easy to go moldy and deteriorate.

Choose sweet persimmon varieties with no seeds or few seeds. If you find many seeds, you generally don't need to squeeze them out. If the seeds must be squeezed out, wait until the persimmon runs out of juice. At this time, after several drying and kneading, persimmon becomes elastic, and the seeds are basically separated from the pulp. You can squeeze out the seeds of persimmon tips, then knead the persimmons into cakes and continue to dry them. Now let's talk about how to make dried persimmons delicious:

1. Choose a fully ripe sweet persimmon. Only when it is fully mature can persimmon accumulate more sugar, and persimmon will be sweeter and produce more persimmon cream. However, it should be noted that persimmons cannot be cooked and softened, otherwise they will not be peeled. When picking persimmons, you should pick them together with the persimmon fruit handle to facilitate hanging the rope.

2. Peel the persimmons one by one with clear water, wait to dry, and dry the peeled persimmons for later use.

3. Make a buckle with thick thread or thin rope, buckle it on the peeled persimmon handle, leaving a gap of about 3 cm between the upper and lower persimmons, and then hang it on the balcony drying rack or outdoor sunny and ventilated place to dry.

4. Dry persimmon for about 5 days, knead it for the first time, and knead it for the second time in about 3 days. This time, crush the persimmon pulp, but don't crush it. Knead it for the third time in about 5 days until the persimmon feels elastic. Take it down and knead it into a cake.

5. Choose a low-temperature ventilated place, put a layer of persimmon skin and a layer of persimmon skin on it, and then cover it with a plastic mold to seal it to promote frost. In about 20 days, persimmon frost has separated out, and beautiful and delicious persimmons are ready.