Delicious Hawthorn Cake for All Ages

Delicious Hawthorn Cake for All Ages

1. Hawthorn wash

2. Enucleated

3. Add water to boil, don’t have too much water, and it can be flush with the hawthorn

4. Boil until soft

5. Cooking machine beats into hawthorn sauce

6. Add a small amount of water to the stainless steel saucepan, add rock sugar, and cook on low heat until the sugar changes color and no steam is produced by the side of the small mouth blowing pot

7. Add the beaten hawthorn sauce and simmer on low heat. Cook until there is no steam in the pot and the hawthorn sauce has become very viscous

8. You must be patient in the last step, because if you don't cook it properly, hawthorn cake will not be made. This is a comparison chart. If you want to eat hawthorn sauce, you can turn off the heat by this time. But if you make hawthorn cake, you have to boil it until it is as sticky as the picture above

9. Pour the cooked hawthorn into molds and refrigerate for more than 5 hours

10. Just take out the cut pieces

Tips:

1. This method uses the fruit fiber of the newly marketed hawthorn, so there is no need to add edible pectin such as isinglass powder. The stored hawthorn is softer than rotten, and it is not easy to form, so pectin needs to be added appropriately. In addition, you must choose a large hawthorn. The color of the hawthorn cake is better.
2. It is best not to add water to the hawthorn sauce, otherwise the consistency is not easy to form
3. Stainless steel kitchen utensils must be used to make hawthorn cake, otherwise it will be easy to oxidize and blacken and affect the color
4. Rock sugar or granulated sugar should be used to make hawthorn cake, but soft white sugar is absolutely not allowed.
5. The ratio of sugar to hawthorn is 1:1, the amount of sugar can only be more than less