Hawthorn Cake

Hawthorn Cake

1. First, clean the hawthorn, cut it for nucleation, or use a nucleation artifact, which is sold online

2. Put the pitted hawthorn in the pot, the water just overflows the hawthorn

3. Then cook for 10-15 minutes, boiled

4. You can use a juicer or a wall breaker to beat the cooked hawthorn into a paste

5. I prefer the taste without impurities, filter it again with a sieve

6. Stir fry the various sugars with the hawthorn. Medium fire first, low fire behind

7. Stir fry until the color is very red on the sides, and when it becomes a paste ➕1-2 lemon juice helps shape, and then the hawthorn paste can be served without falling off the spoon.

8. After serving [because I have been frying for long enough, it will condense soon after release], if the degree of condensing is not enough, put it in the refrigerator for several hours

9. Finally take it out and slice it, sour and sweet super appetizing, soft taste

Tips:

During the stir-frying process, in order to fuse the sugar and not burnt, remember to not stop the stir-frying. Also, the sugar can only be added but not reduced. The hawthorn itself will be more sour.