If the hawthorn cake is not shaped, it is likely that it was not cooked in time during the boiling process, and the pectin on the surface of the hawthorn cake was not boiled out, so it could not be condensed into delicious hawthorn cake after refrigeration. In this case, we can add some white jelly powder appropriately.

The heating is not timely. Generally, the hawthorn cake must be heated before the forming stage. This part is very core, because heating can make hawthorn cake boil out some Arabic gum.

Too much water. In the process of squeezing hawthorn fruit, too much water was added to make it unable to coagulate, but in the process of boiling, the water was not boiled in time and there was too much water. The amount of sugar is insufficient. When boiled with white sugar, the amount put in is less, so it is impossible for hawthorn fruit to condense in liquid state. The ambient temperature is insufficient. Put the hawthorn cake in liquid state and concentrate it at ultra-low temperature.

How to preserve it: put some pudding powder and QQ sugar when making it. Just use a home food dryer. It took me two days to make a thin layer of cake for the first time, but the water was a little heavy. Later, when cooking, the hawthorn was boiled out of the sauce and poured on the oil-absorbing paper to bake the cake. The cake is made with a dryer. If you like soft, the wind will be less. Just take it out and cut it into pieces

Be sure to choose novel hawthorn fruit. The fresher the hawthorn, the more gum Arabic it contains. The homemade hawthorn cake does not need all adhesives, and it is completely condensed according to the Arabic gum of hawthorn fruit itself. Therefore, the novelty level of hawthorn fruit is particularly important. Why not buy hawthorn fruit with long straight hair at one time? Not only the price is low, but also the quality is more guaranteed.

In the case of boiling hawthorn fruit, the duration and maturity need to be sufficient. Hawthorn fruit is thin when it is just cooked, so it can't be "hooked" on the stirring scraper. If cooked in this mode, the finished product is sauce, which is also liquid after refrigeration, and it is not easy to completely solidify like hawthorn cake.

After it is done, it can be poured into a standard glass container, leveled, and then placed in the refrigerator to quickly assist the hawthorn cake to solidify. Naturally, this step is not necessary, as long as the indoor temperature is not too high, it can also condense quickly. The refrigerator can speed up.