There are no hawthorn at home, so let's put some hawthorn together. Apple cake can be better in color and taste more sweet and sour. I only use apples to make it, which is quite sweet, except the color is not very good. Or use the color of flowers, cows and apples, which will look much better. Not long ago, the peony skin made of flowers, cows and apples was particularly beautiful.
If there are many apples at home that are too weak to eat, you can try making apple cakes with me! This method is still quite good. When many apples are ready, there is only one small box. You and I will eat them up in a short time, so this method is a good way for people with many apples to consume!
Ingredients: apple 1500g, 5 pieces of gelatin tablets (my apple doesn't have much water, so if you are a fresh apple with high water content, maybe the gelatin tablets need to be increased).
Production process:
1 Wash the apples first and control the moisture. My apple has faded after being left for too long, but it doesn't affect eating. It would be better to use fresh apples!
2. Cut the apple core with a corer and cut the apple into eight pieces by the way. If you don't have this gadget, you can cut the nucleus with a knife. Be careful not to peel, the color of the finished product will look better, but you can also remove the apple peel if you care.
3 Put the cut apples into the cup of the wall breaker.
If you don't need to add water, you can directly use the wall-breaking machine to mash the apples. If yours is not a broken wall machine but an ordinary cooking machine, try to hit it as delicately as possible.
Pour the beaten apple puree into a non-stick pan.
6 simmer slowly. Bring to a boil and simmer slowly. Keep stirring, or it will get hot easily. You'd better put on gloves and stir to avoid burning your hands.
When the apple puree is about to boil, soak five pieces of gelatin in cold water for three minutes. It depends on how fast the apple puree is cooked before running. Be sure to soak in cold water, not hot water!
The apple puree is so thick that the lines stirred with a shovel will disappear for a long time. Put the soaked gelatin tablets into the pot and stir until they are completely melted.
9 Pour the cooked apple puree into a container covered with a fresh-keeping bag. The reason to cover a bag is because it is easy to demould after curing. Cover and refrigerate until it is solidified.
10 I usually refrigerate for one night. The next day, I demoulded it and put it on the chopping board, and then I could eat it.
Tip: Because the sweetness of apples is quite high, there is no need to add sugar, and it is not sour at all.
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