1. Cut the hawthorn cake into small pieces. If there is a longer bamboo stick, put it into a bunch! I just wore one! Take a larger flat plate and apply a thin layer of oil beforehand.
2. Put a little oil in the pot (a little bit of oil is fine, I put a little bit of oil, and finally boiled the sugar, it’s not particularly good)
3. Put white sugar, you can put more sugar, add a little water, and add a few drops of white vinegar (if you put two tablespoons of sugar, one tablespoon of water is almost the same, just put a little white vinegar)
4. Turn on a small fire and simmer slowly, then we can feel the subtle changes of the sugar juice in the pot
5. The first is that the sugar slowly melts, and then the sugar juice starts to boil! Because of the presence of water, the sugar juice produces a boiling, foamy state
6. Continue to boil slowly, the water in the sugar becomes less and less, and the bubbles become smaller and smaller
7. After the water in the sugar is boiled dry, the sugar juice appears thicker, still in a state of large bubbles! But the large bubbles at this time are obviously different from the ones at the beginning, the bubbles are large and transparent
8. The bubbles in the pot become smaller and denser, and the color of the sugar juice slowly turns yellow
9. When the sugar juice in the pot turns light yellow and the bubbles are small and dense, remove the pot from the fire immediately
10. Roll the hawthorn cake in the syrup, dip the syrup evenly, and then place it on a flat pan that has been greased with oil and let it cool.
