Main Ingredients

Hawthorn

2000g

Supplementary Ingredients

Sugar

250g

Steps

1.Hawthorn washed, with a knife to remove the tip of the hawthorn to remove the nucleus to take hawthorn meat.

2. Put hawthorn meat into a pot, put a layer of hawthorn and sprinkle a layer of sugar, marinate for 15 minutes to seep out water.

3. Put the basin directly into the steamer, high heat 10-15 minutes, the hawthorn steam.

4. Steamed hawthorn basin has a lot of water, the steamed hawthorn cooled, poured into the blender to beat into hawthorn puree.

5. Brush a thin layer of oil in the baking dish.

6. Pour the hawthorn puree into the baking dish, scrape evenly with a spatula, and spread it to a thickness of about 2-3mm.

7. Turn the oven to 70° and bake in the middle for 3-4 hours, then remove the baking dish and place it in a ventilated place for one night, and then gently remove it with a spatula on the next day.

8. Shape and slice the hawthorn rolls and roll them into the size rolls you want.

Tips

1. After the hawthorn is steamed, there is a lot of water oozing out, don't pour it away, put it into the blender directly into the puree after it cools down, and remember that you don't need to add water.

2. Baking pan brush oil, you can use corn oil, olive oil these tasteless oil, a thin layer to prevent drying hawthorn stained on the baking sheet.

3. Put the hawthorn puree into the baking dish to bake for more than 3 hours, put it in the ventilated place overnight, the next day the hawthorn puree can be gently uncovered when it becomes hard. Or do not need to bake, put on the heater in the ventilation overnight. I tried once, directly put the baking dish in the hawthorn puree in the window ventilation overnight, the next day the hawthorn puree will also harden, can be easily uncovered.

4. Cut the finished hawthorn into slices, or roll them into rolls, and store them in a tupperware box or wrapped in cellophane.