Main Ingredients

Hawthorn

1150g

Supplementary Ingredients

Icing Sugar Powder

700g

Steps

1.Fresh hawthorn is removed from the stem and core. The amount on the recipe is the hawthorn without core, and the net weight of all of them is 1000g

2. Put the hawthorn into a clean pot and steam it on the cage, and steam it for 25 minutes after the water boils

3. Pour the steamed hawthorn into the wall-breaker while it is still hot, along with the powdered icing sugar

4. Stir the hawthorn into the paste by using the sauce function. The color of the paste is lighter with the wall-breaker, and the finished product is basically the same as the color of the takeout. With other cooking machine can also be, but some of the churning is not crushed enough, not quite suitable for this

5. Stir the good hawthorn paste into a clean container, let it cool and naturally solidified into a block

6. I was put half a day after the take out, cut into thin slices of thickness of not more than 2 mm

7. Arrange the baking sheet

8. Hot air circulation, 3 hours or so into the dry hawthorn slices