Hawthorn Cake

Name: Hawthorn Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 204g Hawthorn; 50g crystal sugar; 100g Shimizu

by Q pig baby

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Recently, my baby likes to eat hawthorn cakes, and my mother-in-law bought a bag from the supermarket and packed them in bulk. I didn't think it was hygienic, so I bought some fresh hawthorn and made some snacks for my baby. The hawthorn cake made for the first time is a bit sour and rough (impatient, baked, not dried naturally), and the baby doesn't like it very much. I can only improve it a little bit better. This plate of cakes was given to my husband to eat. He also likes hawthorn cakes~ This time he is very enthusiastic about me. I ate it all!

Ingredients

Hawthorn Cake

1. Rinse the hawthorn and let it boil in the water, boil it softly, pour out and drain the water

2. Remove hawthorn seeds

3. Add 40 grams of drinking water to the pulp and puree it with a food processor

4. Put rock sugar and 60 grams of water in the pot, fry until foamy, then add hawthorn puree and fry for 5 to 8 minutes

5. Brush the baking dish with a thin layer of salad oil, pour the hawthorn puree into the baking dish, and scrape it to a thickness of about 3 mm with a spatula

6. Adjust the oven to 100 degrees, middle level, bake for 2 hours

7. Take it out and place it in a ventilated place overnight, and gently uncover it with a scraper the next day

8. Cut into small pieces

9. Finished picture

Tips:
Brush the baking tray with oil, you can use corn oil, olive oil, these odorless oils, a thin layer to prevent the dried hawthorn from sticking to the baking tray.