Making method of hawthorn cake

summary

Hawthorn cake is sour, sweet and appetizing. I don't have any starch, additives, preservatives, and it's used for old rock sugar. It's safe to eat. Safety and health. How to make hawthorn cake.

Making method of hawthorn cake

First: choose fresh hawthorn, ready for standby. Go to the pedicle, cut a circle from the middle to remove the core.

Second: the Hawthorn into the pot, add 500g of water, boiling water after low heat for 15 minutes, cooked Hawthorn inside only a little water, and the juice inside with the cooking machine broken, back to the pot of Hawthorn cooking standby.

Third: add 500g water to rock sugar and cook it over low heat. I choose old rock sugar. My family likes this kind of rock sugar. Boil to the basic evaporation of water, syrup becomes more viscous, with chopsticks can basically pull into silk. Boiled syrup. Boil the syrup slowly into a good Hawthorn paste inside, into the time is not too fast, to pour while stirring. Stir until the syrup and hawthorn paste are completely and evenly mixed. Shake the basin with a little force. One is to make the surface smooth, and the other is to shake out the bubbles inside. Put it in the refrigerator at room temperature to cool completely, or put it in the refrigerator for more than 5 hours. The Hawthorn paste will solidify into a sweet and sour hawthorn cake.

matters needing attention

Well made hawthorn cake, cut in large pieces. Hawthorn lake after cooking machine stirring, hawthorn cake is very delicate.