Every Year There is Fish (how to Make Hawthorn Cake)
1.
Wash the fresh hawthorn after pitting.
2.
Today I made 517 grams of pitted hawthorn and used it as a raw material.
3.
200 grams of rock sugar.
4.
Add 500g of cold boiled boil and start to cook hawthorn over medium heat.
5.
After the rock sugar has basically melted, it is necessary to start stirring constantly with a spoon, and gradually crush the hawthorn, the soup begins to turn red.
6.
You can turn off the heat if you find that the soup is still a little dangling, and bubbles are constantly bubbling around the pot.
7.
To start sifting the hawthorn with a spoon, place it in the iron net, use a small spoon to squeeze the hawthorn continuously to squeeze out the hawthorn juice.
8.
Finally get these hawthorn juice.
9.
Cut the fish film into small pieces and soak in cold water to soften.
10.
Then pour out the excess water and turn on a small fire to melt the fish film.
11.
First scoop a spoonful of hawthorn juice in the fish film and stir, then pour it into most of the hawthorn juice and mix well. I weighed it, and the hawthorn juice after adding fish film: 1475-970 (weight of the egg bowl) = 505 grams, which is the weight of the hawthorn juice.
12.
The first time I made it with wood molds and silicone molds, the mold release of the wood was all broken, and the silicone molds were okay. This time, I followed Haiyan to buy a plastic mold, and it was easier to use. Fix the mold in a bowl, pour the hawthorn juice, and then put it in the refrigerator. I refrigerate it overnight and then demould it.
13.
When demolding, blow a few times along the edge with a hair dryer, and then cover the back of the fish slightly with your hands to heat it, and it will be easier to demold. The beautiful hawthorn cake is ready.
Tips:
I think the ratio of sweet and sour is more appropriate. I made it twice and my family was quite satisfied. For your reference, thank you again Haiyan for the good original formula.
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