Hawthorn Cake

Hawthorn Cake

1. Cut the hawthorn at the waist, take out the seeds, and then remove the knots on both ends

2. Squeeze the lemon juice and mix well to prevent the hawthorn from oxidizing

3. Add maltose and rock sugar together

4. Simmer on low heat until the water, rock sugar and maltose melt. And use a spoon to stir continuously in a circular motion to avoid sticking the pot

5. Cook until the water in the hawthorn evaporates again and the pot thickens (after scratching the bottom with a spoon, the hawthorn does not come together immediately), turn off the heat

6. Sprinkle on dried osmanthus immediately, quickly cover the lid, simmer for 5 minutes, let the osmanthus aroma penetrate into the hawthorn sauce while it is hot

7. After the scent of osmanthus is simmered, use a food processor to beat the boiled hawthorn into a delicate sauce while still hot

8. Spread a thin layer on the inside of the lunch box with a little salad oil

9. Pour the beaten hawthorn sauce into a glass lunch box and smooth the surface with a spoon

10. After sealing with the lid, put it in the refrigerator for two hours until it solidifies, then take it out, buckle it out, and cut into pieces.