In fact, hawthorn cake is delicious and easy to make. Because hawthorn is rich in pectin, it is not necessary to add coagulants such as agar. Just use hawthorn and rock sugar to make delicious and Q-bomb hawthorn cake. Some friends will say: I have done it myself, but the finished hawthorn cake is a bit like tofu brain. It breaks when touched and cannot solidify at all ... Let me tell you that the main reason is that your cooking process is incomplete and not in place. Below, I will practice the process of making hawthorn cake and tell you in detail how to judge the methods and skills of cooking hawthorn cake in place. After mastering it, try again next time.

First, the practice of homemade hawthorn cake:

Ingredients: hawthorn 1 kg, 300 grams of rock sugar, and a little dried osmanthus.

Production method:

Step 1: firstly, clean the hawthorn, especially the potholes and mud hidden in the skin, and brush them with a small brush.

Step 2: Remove the head, tail and core of hawthorn with a seeder. [Note in this step: If there is no seeder, you can use a knife to cut the hawthorn in half, and then remove the head, tail and core. ]

Step 3: Put the hawthorn into the cooking machine twice, then add 1/3 small bowls of clear water, mash the hawthorn, and then pour the hawthorn paste into the pot. [Note in this step: Because hawthorn contains pectin, hawthorn should be added with water several times to make it into mud, otherwise the cooking opportunity will be stuck by hawthorn mud, which will seriously lead to tripping. ]

Step 4: Add rock sugar to the pot, turn on a small fire, and keep stirring the hawthorn paste with a shovel. [Note in this step: Turn on a small fire and keep stirring, so as not to get burnt when the hawthorn mud splashes out. ]

Step 5: Keep stirring. After boiling for 30 minutes, add some dried osmanthus, and then continue stirring.

Step 6: After another 10 minute, the volume of the hawthorn paste in the pot is reduced by at least half, and the color becomes deep red, and the bottom of the pot can be clearly seen when stirring with a shovel, indicating that the hawthorn paste in the pot is already very sticky at this time; Moreover, when it is lifted with a shovel, the hawthorn mud on it falls in a lump (not linearly), so turn off the fire.

Step 7: Put the hawthorn paste in a bowl (apply a little oil on the bottom and four walls of the bowl in advance for easy demoulding), and smooth the surface with a small scraper, then cover it and put it in the refrigerator for one night. Note in this step: You don't have to wait for the hawthorn paste to cool before putting it into the bowl, because once it is cooled, the hawthorn paste will become very thick, and it will not be easy to smooth and form in the bowl.

Step 8: After one night's cold storage, the hawthorn paste will solidify and form, and it will be inverted on the chopping board and cut into the shape you like with a knife, so that the sour and sweet hawthorn cake will be ready ~