However, although hawthorn is good, some people dare not eat it directly because it is easy to "sour their teeth". Today, I will introduce you to a sweet and sour hawthorn eating method-rock sugar hawthorn cake, which can be eaten at home just by boiling and stirring. There are also solutions to the problem that some friends make hawthorn cakes that are soft and rotten and difficult to shape. Let's look down together
Ingredients: 2 kg of hawthorn, 300 g of Ganzhiyuan old rock sugar, 1 bowl of water, 100 g of maltose, 3 g of lemon juice.
Exercise:
Soak fresh hawthorn in light salt water for 10 minute, then rinse with clear water, and remove the core and pedicle.
Take a proper amount of old rock sugar and press it into small pieces with a rolling pin. The amount of rock sugar is only about, because the acidity of different hawthorn is different, so rock sugar can be prepared more and added in a small amount to taste.
Pour hawthorn, rock sugar and water into the pot, and bring to a boil with high fire to completely melt the rock sugar. Add maltose and stir well until the hawthorn becomes soft and dark.
Tip: When maltose absorbs 6%- 12% of water, it will not absorb or release water. This property can keep the humidity of hawthorn cake and prolong the shelf life. The finished hawthorn cake can be stored for one month in sealed refrigeration.
Pour the hawthorn pulp and soup into a blender or a wall-breaking machine and stir them into a fine paste. In order to make the texture of hawthorn cake more delicate, you can sieve it again.
Pour the mashed hawthorn fruit back into the non-stick pan and taste the sweetness. If the sweetness is not enough, add a little rock sugar and heat it with low fire while stirring until the paste becomes sticky and will not fall off when hung on a spatula.
Pour lemon juice and mix well, then pour it into a big bowl or glass box, put it in the refrigerator for 2 hours until it is completely solidified, and then cut it upside down.
Tip: Citric acid contained in lemon juice can increase the solidification degree of hawthorn pectin and make hawthorn cake easier to shape.
Tip:
If the hawthorn cake is not hard enough, it is likely to be: too much water; Hawthorn is not fresh and pectin content is insufficient; No lemon juice or citric acid was added to help set.
Unformed remedy: pour it back into the pot again and stir it with low heat to collect less water; Add lemon juice or citric acid and mix well; When the puree is cooled to below 60 degrees Celsius, add 5g of gelatin sheet (or gelatin powder) melted with ice water and mix well. Gelatin also has the function of solidification, and is often used to make Mu Si, jelly and other desserts. However, it should be noted that when the temperature exceeds 60 degrees Celsius, it will affect the coagulation effect of gelatin.
Old rock candy can't be replaced by white sugar, which has different sweetness and taste.
The above is a simple way to make sweet and sour hawthorn cake at home. If you think it is good, please give me a compliment. You are also welcome to pay attention to more original food articles published by me. I make, shoot and write every cookbook. Your praise, comments, collection and forwarding are all encouragement to me. Thank you.
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