Hawthorn Cake

Name: Hawthorn Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 catties Hawthorn; 300g Old rock candy; 1 bowl water; 100g maltose; 3g Lemon juice

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Everyone knows that hawthorn is a good thing, children can appetite and digest food; the elderly can strengthen the heart and lower blood lipids and blood pressure; women can promote blood circulation, remove blood stasis, and have the effect of inhibiting bacteria and protecting the heart and brain vessels. Especially in the autumn and winter seasons, people eat a lot of big fish and meat, and the stomach and intestines are burdened. They need to eat hawthorn to strengthen their stomachs and help digestion.

However, although hawthorn is good, some people dare not eat it directly, because it is easy to "sour teeth" after eating it. Today, I will introduce you to a sweet and sour and delicious way to eat hawthorn-rock sugar hawthorn cake. You only need to cook and stir, and you can make it at home. There are also solutions for the problem that the hawthorn cake made by some friends is soft and not easy to form. Let's look down.

Ingredients

2 catties Hawthorn
300g Old Rock Candy
1 bowl Water
100g Maltose
3g Lemon Juice

Hawthorn Cake

1. Prepare all kinds of ingredients.

2. After soaking the fresh hawthorn in light salt water for 10 minutes, rinse it with clean water, remove the nucleus and the pedicle.

3. Take an appropriate amount of old rock candy and crush it into small pieces with a rolling pin. The amount of rock sugar is only approximate, because the acidity of different hawthorns is different, so you can prepare more rock sugar and add a small amount of it to taste when you use it.

4. Pour the hawthorn, rock sugar and water into the pot, boil it on high heat, and let the rock sugar melt completely. Add maltose and stir well and cook until the hawthorn becomes soft and darker in color.
Tips: When maltose absorbs 6%-12% of the water, it will no longer absorb or release water. This feature maintains the moistness of the hawthorn cake and extends the shelf life. The prepared hawthorn cake can be stored for one month if it is sealed and refrigerated.

5. Pour the hawthorn pulp and broth into a blender or wall breaker, and stir into a fine paste. In order to make the texture of hawthorn cake more delicate, you can sift it again.

6. Pour the stirred hawthorn puree back into a flat-bottomed non-stick pan and taste the sweetness. If the sweetness is not enough, add a little rock sugar and stir while heating on a low heat until the paste becomes thick and it will not fall down when hung on the spatula.

7. Pour the lemon juice and stir well, then pour it into a large bowl or glass box, put it in the refrigerator for 2 hours until it is completely solidified, and then cut into pieces.
Tips: The citric acid contained in lemon juice can increase the degree of coagulation of hawthorn pectin, making hawthorn cake easier to shape.

Tips:
1. If the made hawthorn cake is not firm enough and not shaped, it is likely that there is too much water; the hawthorn is not fresh and does not contain enough pectin; no lemon juice or citric acid is added to help coagulation.
2. The remedy for not forming: Pour back into the pot again, heat and stir on low heat to reduce the water content; add lemon