It's not difficult to cook hawthorn cake, but it takes a lot of time. However, some additives will be added to the hawthorn cake on the market. If we make it ourselves, we don't need to add anything at all, and it will be solidified entirely by the colloid of hawthorn itself. When I cook hawthorn cake, I add an apple, which is also rich in pectin and has very high nutritional value. When I cook hawthorn cake with hawthorn, the nutrition is really doubled! Let's share the detailed method of hawthorn cake with you. Let's take a look!

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Ingredients: hawthorn 750g, apple 1 piece, rock sugar150g.

Specific practices

1, hawthorn is cleaned with salt water, and the hawthorn core is removed with a straw or a seeder. Clean the apples without peeling them, cut them directly into small pieces, and prepare some old rock sugar.

2, hawthorn directly crushed by hand, with apples, old rock sugar into the pot. Boil on a big fire.

3. Cook until the hawthorn and apple are soft and rotten, and the rock sugar completely melts and turns off the fire. Pour all the ingredients into high-speed blender and beat them into a paste.

4. Pour the mashed hawthorn and apple into the pot again. At this time, you can't leave the pot again, while cooking on a small fire, while constantly stirring.

5, stir fry until the hawthorn paste is pushed away with a shovel, and the hawthorn paste flows slowly. At this time, the hawthorn paste is ready and can be used to wipe the toast. But this level is not enough to solidify the hawthorn cake, and we need to continue to stir it.

6. Stir until the hawthorn paste is about to hold a group, or the paste will not drip on the spatula.

7. Pour the cooked paste into the fresh-keeping box and let it cool at room temperature, and the hawthorn cake will naturally solidify. After cutting into pieces, you can add some sweet-scented osmanthus honey to eat, which is completely autumn-like, delicious!

8. You can also spread the boiled paste on the oiled paper and scrape it with a scraper. A thin layer will do. Leave it in a ventilated place to dry for a day and a night, and the delicious cortex moutan will be ready. Naturally dried is much more delicious than oven dried.

Tips

1, Hawthorn is boiled and then mashed, and it will be easier to boil. Don't put too much water in the hawthorn. The more water, the longer it will take to boil.

2. It is recommended to use a non-stick pot for the pot of hawthorn cake. I can cook the stainless steel wok, but I must remember to use the minimum fire.

3. If the boiled hawthorn paste is too thin and does not solidify into hawthorn cake, you can pour it into the pot and continue to boil. I really don't want to cook it, but it can also be eaten as hawthorn sauce, and it tastes good.

4. If you want to make hawthorn balls, it takes longer to cook hawthorn cakes.