The taste of hawthorn cake is sweet and sour, it is soft and sticky to eat, it is a kind of pastry that is more appetizing, it is loved by people, and many people will make hawthorn cake at home. Hawthorn cake is generally boiled and solidified, so the degree of solidification is more important. So what is the hawthorn cake solidified? Let's look at it below!

How to judge hawthorn cake coagulation is not good

There are two ways to judge hawthorn cake coagulation is not good:

1, with a toothpick or a bamboo stick inserted in the middle of the hawthorn cake part, if you lift up the toothpick with puree, and it is still very wet, then the hawthorn cake did not coagulate well.

2, with the hand gently press the hawthorn cake center, full elasticity proves that the hawthorn cake is good, a pressure on the broken alive without elasticity, then you have to wait.

Hawthorn cake is also called gold cake, it is said that this is the name of the Empress Dowager Cixi sealed, regardless of whether it is true or false, hawthorn cake is indeed a kind of delicate smooth, sweet and sour appetizing snacks, it must be because hawthorn has digestion and digestion, the efficacy of the thirst of the body, but also to reduce blood lipids, soften the blood vessels, will be the old Queen Dowager loved it. The varieties of hawthorn cake are also various, there are added fruit pulp and fruit preserves of eight treasures hawthorn cake, added fresh osmanthus osmanthus hawthorn cake and crystal crystal hawthorn cake.

If the cake doesn't solidify for a long time, it proves that the water content is still very large, so you can put it into the pot and boil it again. Some people also add a little fish glue powder to increase the viscosity and help the hawthorn cake to solidify.

If it doesn't solidify, you can eat it directly as jam. Hawthorn jam and hawthorn cake are roughly the same, just missing the step of coagulation and molding. And, the water content of hawthorn jam is less than that of hawthorn cake, we can get delicious hawthorn jam by reducing the boiling time and boiling a little thinner in this part of jam boiling, which is a good choice for making bread and desserts.

Hawthorn cake

Ingredients and ingredients needed:

500 grams of fresh hawthorn, 200 grams of water, 200 grams of rock sugar, 60 grams of sugar

Tools needed: silicone spatula, non-stick pan, soybean milk maker or cooking machine, square mold

The process:

First: buy back the hawthorn to wash once, and then soak it in salted water for about 20 minutes. 20 minutes or so, soak out the dirt inside, then fish out the hawthorn, first with a knife to the hawthorn black "butt" with a knife to dig out the hawthorn, the hawthorn of the first to stay do not cut off, if you are afraid of the hawthorn oxidation black, you can cut the hawthorn into the salt water soak, can isolate the oxygen, prevent the hawthorn to black.

Second: put all the processed hawthorn plus 200 grams of water, all poured into the stainless steel pot, first put 100 grams of rock sugar, open the fire to boil, and then cook for a few minutes to cook hawthorn soft on it, during the period of time to use a spatula to flip the hawthorn and rock sugar, so that they are heated uniformly, but also can let the hawthorn quickly wrapped in the sugar solution, to prevent blackening. ( - Add rock sugar to cook together, hawthorn surface wrapped in a layer of sugar, do not need to add lemon can also prevent oxidation, if there is lemon can also squeeze a few drops of lemon juice into it.)

Third: cook to the hawthorn surface cracking, turn off the fire, the hawthorn slightly cooled, and then began to deal with hawthorn seeds and tibs, this time the hawthorn has been cooked very soft, the tibs outward gently pull, you can pull out the tibs and the inside of the hawthorn threads, and hawthorn seeds are also taken out by the way. (-- Hawthorn has a lot of small filaments inside, so you can avoid the bitterness of hawthorn by taking out the hawthorn together with the tip after it is boiled soft.)

Fourth: After all the hawthorns are processed, put them into the soybean milk machine together with the hawthorn water, add 150 ml of water, press the rice paste button, and beat the hawthorns into a fine hawthorn puree. (-- My home only has a soybean milk machine, soybean milk machine has a minimum water level requirement, so I added another 150 ml of water into the beat together, so that the time behind the cooking hawthorn sauce will grow, if the home has a cooking machine, this kind of water level does not have any requirements, you can directly put the hawthorn and cooking hawthorn water into the beat together, you can reduce the time of the cooking process.)

Fifth: pour the beaten hawthorn puree back into the pot, add the remaining 100 grams of rock sugar and 60 grams of white sugar, turn on the medium heat and start to cook, and stir constantly with a spatula. (-- In the beginning, there is more water in the hawthorn puree, you can turn on the medium heat to cook, but the whole time you have to stir to prevent the paste pot.)

Sixth: keep cooking, slowly, the volume of hawthorn puree shrinks, indicating that its water has been greatly reduced, this time you can turn to a small fire and slowly simmer, about half an hour later, with a spatula scooped up hawthorn puree, tilting the spatula, hawthorn puree will not flow, indicating that hawthorn puree has been simmering well.

Seventh: put the boiled hawthorn jam into a square mold (can be smeared with a few drops of cooking oil beforehand to facilitate the release of the mold), use a silicone spatula to scrape down the hawthorn puree in the pot, and then smoothed the surface of the mold, put it into the refrigerator to chill for about 24 hours after it cools down, and then take it out and invert it to release the mold, and then finally cut it into pieces.