Homemade Fruit Tannins-free Oven Version
1.
Soak the hawthorn in salt water and wash it
2.
Blanch it with boiling water or boil it for a minute, so you can see that the hawthorn skin will crack and the hawthorn will become soft, which is better for core removal. Crush the hawthorn to remove the core and the stalk
3.
Put a small amount of water, about the height of hawthorn, add white sugar, boil the hawthorn, cook for about 5 minutes, stirring constantly to prevent it from sticking to the pan
4.
The boiled hawthorn is put into a cooking machine (if there is a wall breaking machine, it is better) to mud. It is more viscous and not easy to beat. You need some patience. After being beaten, sieved, this is to get a fine hawthorn paste, to avoid the existence of unbroken lumps or missing hawthorn nuclei.
5.
Because there is less water in the front, the mashed fruit puree is more viscous, so you don’t need to boil the water. (If you put more water, the puree will not be so sticky. Put it in the pot and cook it again. Dripping viscous), directly wipe it into a 30*40cm plate (two plates are just right), scrape it flat with a spatula, let it dry for 1 to 2 days, and the edges can be torn off. The surface layer can be slightly washed with clean water (because it is exposed to the air, the surface may be dusty).
This step can be baked in an oven, about 120 degrees, 40 minutes (the time and temperature are determined by your own oven for reference only), but I think it is too wasteful of energy. I'm more environmentally friendly, so I use natural methods to dry it. The north is relatively dry, so there is no problem at all.
6.
Tear off the whole piece, cut it, and roll it into a roll. The fruit tannin is ready, and wrap it with plastic wrap to prevent it from drying out.
Tips:
I don’t put too much sugar, it’s sour, so I want to eat this kind of sour. It’s too sweet and it’s no different from what I bought outside, so there’s no need to make it myself. If you like sweet ones, you can increase the amount of sugar.
If there is no such big metal plate, it can be carried out in batches. The remaining puree is sealed and stored in the refrigerator, and then dried for the second time and finished as soon as possible.
