Fruit peel
Overview
After making the hawthorn cake, make the fruit peel. There is one more step to making hawthorn cake than hawthorn cake - spread it into large pieces and bake! Boiling pulp is already a time-consuming and labor-intensive job, and drying it over slow heat takes a lot of time. It’s better to cook less of this fruit peel to reduce some psychological pressure. . . . Maybe when making fruit peel, you don’t have to boil the pulp too dry? Let it flow freely on the plate and form into slices. Can the thickness be more uniform? Drying is a long process, and the temperature of this oven is a bit confusing, so I simply turn on the fermentation function, which takes more time, but the advantage is that you don't have to take care of it. You only need to watch when the timer sounds and choose to end or continue. I don’t know how much time passed. . . . Finally finished all the fruit peels. I don't want it to happen again. . . . .
Tags
Ingredients
Steps
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Ingredients: 500 grams of hawthorn, 400 grams of rock sugar, appropriate amount of water
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Wash the hawthorn and remove the core.
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Put it into a food processor, add water,
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Beat into a fine thick paste.
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Pour into the pot and add rock sugar.
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Cook over medium heat until the slurry dries and leaves slight scratches.
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Turn to low heat and continue to simmer until the slurry becomes thick. Turn off the heat.
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Spread plastic wrap on the chopping board and place an appropriate amount of pulp on the plastic wrap.
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Roll out into a large piece of even thickness.
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Place in the oven, turn on the fermentation function, and bake until the surface is non-sticky and pliable.
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Out of the oven. Peel off the plastic wrap.
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Cut off two uneven opposite edges.
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Start rolling from the neat side.
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Roll into a long strip and wrap in plastic wrap for a while to set.
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Remove the plastic wrap and cut into approximately 2.5cm pieces.
