Hawthorn Cake, Hawthorn Roll, Hawthorn Tea, Hawthorn Jam
1.
Hawthorn soaked in salt water to wash
2.
Cut all into two halves (Note: For easier sieving, you can remove the core before cooking)
3.
Put it in the pot, add water, and it will be flush with the hawthorn
4.
Squeeze in the lemon juice, stir well and cook over medium heat
(The hawthorn pulp is soft and rotten)
5.
Don't pour the water used to cook the hawthorn, save it for later use.
(The picture in the picture is almost used up by me)
6.
The cooked hawthorn is sieved while it is hot, and the hawthorn is rolled back and forth in the sieve with a spatula
7.
During the crushing of the fruit puree, it feels sticky and difficult to handle. Take a spoonful of water to dilute the hawthorn and squeeze it.
8.
Finally, the peel and core are left in the sieve (put it in a large bowl for later use)
9.
Get a pot of hawthorn paste
10.
The fruit paste re-enters the pot
11.
Add white sugar and rock sugar, continue to heat on medium and low heat
(Different varieties of hawthorn, each person has different tolerance to acid. The amount of sugar in the formula is only for reference. Taste it when it is boiled, and add a little if it is too sour. If the taste is suitable, the amount of sugar will definitely be large.)
12.
Stir continuously while heating
13.
Hawthorn fruit puree: It is thinner than cake. Stir until it is thin on the spoon. Use your fingers to draw a line on the spoon. The fruit paste will not flow and close, and the jam is ready.
14.
Just bottling and refrigerate~
15.
Then continue to heat the rest until the paste can be thickly hung on the spoon, and the fluidity of the paste is poor. The final state: the paste should be hung on the spoon~~~
16.
The production method without additives is very important for heat control
17.
Put it into a heat-resistant container with a layer of salad oil while it is hot, or spread a piece of plastic wrap on the bottom to facilitate demoulding.
(Don't cover the lid, it's easy to get moisture)
18.
After cooling down completely, pour out the hawthorn cake!
19.
Take a little bit of the cooked hawthorn cake and spread it in a thin layer on the baking tray
20.
After cooling, roll up and cut into sections (no need to bake, just air dry)
21.
Serve hawthorn rolls.
22.
Pour 2-3 cups of cold boiled water and appropriate amount of sugar into the kernels and peels and a little bit of fruit puree left in the previous eighth step.
23.
The remaining hawthorn tea is sieved again with gauze, and the sediment is sifted out (you can also not sieve, purely personal preference), and then a cup of sweet and sour hawthorn tea is obtained.
Tips:
The host has a few nagging words that must be said:
Lemon juice should not be put too much, it can play an anti-oxidant effect.
Both lemon and hawthorn are alkaline.
Iron pans are not suitable for pots.
Hawthorn itself is not toxic, but when the hawthorn is boiled in an iron pot, iron compounds are generated from the iron in the iron pan and the fruit acid in the hawthorn, and a large amount of iron compounds enter the stomach, irritating the stomach and causing poisoning. Generally, the onset occurs 30 to 60 minutes after eating, and the main symptoms include nausea, vomiting, upper abdominal discomfort, dizziness, etc., and the tongue and gums may appear purple-black. Generally, the recovery is quicker, and those with severe symptoms should be sent to hospital for treatment.
(In addition, it is not advisable to cook mung beans in an iron pot, because the tannins contained in the bean skin will react chemically when it meets iron, forming black iron tannins, and turning the mung bean soup into black, which affects the taste and the human body. Digestion and absorption. It is not advisable to cook lotus root in an iron pot. A chemical reaction will occur when the lotus root is boiled in an iron pot.
The reason why the hawthorn cake does not solidify The main reason why the homemade hawthorn cake does not solidify after being boiled is that there is less sugar. You can refrigerate it first to let it solidify.
How to remedy if hawthorn cake does not freeze?
Remedy: Add some pudding powder or QQ sugar when making it.
Just use a household food dryer. The first time I made the cake and made it into a thin layer, it took two days to make a cake that can be picked up, but the moisture is still a bit heavy. Later, when I made it, I boiled the hawthorn into a sauce and poured it on Put an air dryer on the baking blotting paper, and the cake will become a cake overnight. If you like softness, you can reduce the wind and just take out the slices.
Netizens said that half of the maltose can be used instead of sugar, which will help the hawthorn paste to be thicker and easier to cake.
If you choose hawthorn, you should choose the undeveloped one. The raw hawthorn has a high pectin content and is easy to freeze. What kind of raw material is that you slap your hands and feel a little heavier, don't be the kind of hollow.
