Hawthorn cake
Overview
After the candied haws, we officially entered the topic of hawthorn cake. It's easy to do, just time-consuming. First of all, poking out the cores one by one is not a time-saving task. The pectin in hawthorn is too strong, so I was reluctant to add water to the food processor. The result was that the broken hawthorn fully showed the stickiness of the pectin. The knife head flew around, but the contents did not change. It seemed difficult to remedy the problem by adding water later, so in the end I had to pour them out and use them. They were not delicate enough and I had to make do with them. The most time-consuming and labor-intensive thing is to simmer and simmer until the soup is thick and thick, and the shovel is laboriously stirred in the pot, until finally I lose patience. It looks like it should form into a clump, and even though it may not be that tight, I don't want to keep stirring. Just use that ancient lunch box and make it a thick and solid piece. . . . .
Tags
Ingredients
Steps
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Ingredients: 1000 grams of hawthorn, 600 grams of rock sugar, appropriate amount of water
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Wash the hawthorn and remove the core.
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Pour into the food processor, add appropriate amount of water,
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Puree.
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Pour into the pot and add rock sugar and water.
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After boiling, reduce heat to medium-low and simmer slowly, stirring constantly.
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When the sauce thickens, reduce the heat and continue to simmer, stirring constantly.
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When the shovel is pushed hard, the slurry becomes a ball. Turn off the heat.
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Place into a container lined with plastic wrap or greased with oil. Place in the refrigerator and chill until set.
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Take out,
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Cut into cubes.
