1. Wash fresh hawthorn after pitting
2. Today I made 517 grams of pitted hawthorn and used it as a raw material
3. 200 g rock sugar
4. Add 500g of cold white boiled, start to cook hawthorn on 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. I found that the soup is still a bit on the side, and bubbles are constantly popping around the pot, so you can turn off the heat
7. To start sifting the hawthorn with a spoon, put a spoon in the iron net, you can use a small spoon to squeeze the hawthorn continuously to squeeze out the hawthorn juice
8. Finally got these hawthorn juice
9. Cut fish film into small pieces and soak in cold water to soften
10. Then pour out the excess water, 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 the fish film: 1475-970 (the 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 will refrigerate overnight before demoulding
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
