Haw Burger
Overview
Small rectangular bars, layered on top of each other, individually packaged, often seen in supermarkets and snack shops, and its name seems to be Hawthorn Burger. At that time, I always tried to peel it off layer by layer. When I feel tired of the fruit peel, I suddenly think of it. I suddenly had an idea, and I no longer had to think about whether the roll was tight enough, or whether the roll was too thick or too thin. Just cut it, fold it, cut it, fold it, and change it to another form, which is still the connotation of the fruit peel. . . . But I still don’t understand why it’s called a hamburger?
Tags
Ingredients
Steps
-
Ingredients: 500 grams of hawthorn, 450 grams of rock sugar, appropriate amount of water
-
Wash the hawthorn and remove the core and stems.
-
Place in a food processor, add water and blend.
-
into a fine pulp,
-
Pour into the pot and add rock sugar.
-
Put on the fire, bring to a boil over high heat, then reduce to medium to low heat and simmer, stirring constantly.
-
Cook the pulp until thickened and remove from heat.
-
Spread a layer on the plastic wrap, about 3 mm thick.
-
Put it in the oven, use hot air, below 100 degrees, and bake.
-
Once the surface is no longer sticky, take it out.
-
Remove the plastic wrap and cut along the midline.
-
Fold both sides together and cut again down the middle.
-
Stack again.
-
Cut through the midline.
-
Finally fold it up.
-
Cut into small long cubes of equal size.
-
Wrap in plastic wrap.
