How to make homemade hawthorn cake? How to make hawthorn cake

Teach you how to make hawthorn cake sweet and sour appetizing.

Hawthorn: Digestion, pain relief, **.

Rock sugar: and the stomach, spleen, moisturizing the lungs and relieving cough.

Ingredients: 1000g hawthorn, 300-400g rock sugar

Method steps: Hawthorn is cleaned repeatedly, and the moisture is controlled for later use;

Pull out the stalk of the hawthorn pedicle;

Use a spoon to scoop out the top flowers;

Use the big head of the chopsticks to push the hawthorn seeds from the pedicle slightly to the top, and push out the hawthorn seeds one by one;

The hawthorn with the pedicle and the flower and the seed removed, put all the processed hawthorn into the pot, add a bowl of water, rinse it with rock sugar, and put it in;

Bring to a boil, turn to medium heat and continue to cook until the rock sugar melts;

After turning off the heat, stir with a spoon to dissipate heat, and use the back of the spoon to crush the soft hawthorn;

When the temperature drops to about 50 degrees, you can use a food processor to beat it into hawthorn paste in stages, and if you whip hard, put a little water in moderation;

Pour the beaten hawthorn paste into a wok and heat it over low heat, and then add maltose, during which you should keep stirring to prevent the pot from sticking, and boil until it is very viscous, almost not runny, and it is better to be translucent. It's a long process and requires a lot of patience!

Take a container, lay out the plastic wrap, I use a crisper box, directly put the boiled hawthorn paste into it, smooth the surface as much as possible, let it cool at room temperature, and then move it to the refrigerator for 2 hours;

Once completely cooled and solidified, you can cut it into pieces and serve!

Serve on a plate, like the sweet and sprinkle some coarse sugar.

Note: A small amount of lemon vinegar can be added during the processing of hawthorn to prevent oxidation of hawthorn.

1000g hawthorn, a large bowl of water, 300g rock sugar, basically a more appropriate proportion, if the food processor whipping process is hard, you need to add an appropriate amount of water, if you like sweeter, increase the proportion of sugar.

Because there are no coagulation additives such as fish gelatin powder, it completely relies on the viscosity of sugar, so the amount of sugar cannot be reduced, otherwise it will be hawthorn sauce.

Remember: it has to be very, very sticky! (Reprocessing twice during this period, adding sugar, and boiling until more viscous is the key to success.) ）

As follows:

Ingredients: 600 grams of hawthorn, 300 grams of rock sugar, 100 grams of white sugar, 2 lemons.

1. Pick the hawthorn, soak it in salt water for half an hour, and scrub it clean.

2. Cut it from the middle, remove the core and remove the pedicle.

3. Add water and cook for about 10 minutes, too lazy to squeeze the lemon juice, and put two slices of lemon directly.

4. Boiled hawthorn, hawthorn water is set aside separately, and you can put some rock sugar to drink.

5. Add a wall breaker to make a mud (do not add water).

6. Pour it into the pot, it is best not to use an iron pot, it is easy to blacken when boiled out.

7. Pour in rock sugar, simmer over low heat, stir constantly, and do not paste the bottom.

8. After it becomes viscous, you can taste it, and if you feel sour, add white sugar.

9. Be patient, boil slowly, and be sure to make a low fire, otherwise it will be bitter if it is paste. Keep it up until you can't pick it up and hang it upside down.

10. Prepare a container and brush it with a layer of cooking oil to facilitate the final demoulding.

11. Pour in the boiled hawthorn sauce, press it with a shovel or spoon, and do not have air bubbles, and the final cut out product is beautiful.

12. After refrigeration for a few hours, the inverted buckle can be directly demolded.

13. Cut or slice to complete.