If you want to eat kumquat cake, don't go out to buy it, buy some kumquat and make it at home, adults and children love to eat it

Kumquat has the effect of quenching thirst, coughing up phlegm, eliminating food and sobering wine, etc., but many people can not accept its sour taste, if it is made of kumquat cake with sugar, the taste is sweet with a little sour, while retaining the unique aroma of kumquat, too many people can accept it, a family of young and old love to eat.

Say do it, this is the kumquat cake just made today, like a flower, look at it and want to eat it.

I prepared 750g of kumquat.

Soak in salt water for 1 hour and then scrub it by hand.

Drain the water and wipe the surface of the kumquat clean with a kitchen towel.

Use a knife to cut a few cuts in the surface of the kumquat, not at both ends.

Two fingers squeezed the two ends of the kumquat and pressed them all over, using a toothpick to pick out the seeds seen inside.

Pour in 150g of sugar and marinate overnight.

If you are in a hurry, you can press a heavy object on the kumquat to help get out of the water, and I put a crisper box filled with water and press it on it.

Put the pickled kumquat in a pot with a little water and add 50g of rock sugar to boil.

Simmer until the soup is dry, the kumquat is translucent and turn off the heat and let it sit overnight.

The next day, take out the kumquats one by one and put them on the grill in the oven, and place the baking tray below to catch the dripping sugar water.

Bake in the oven at 150 degrees Celsius for 1 hour.

Remove the kumquats and place them in a basin sprinkled with sugar, and let each kumquat be evenly coated with a layer of white sugar.

At this time, the water in the kumquat has not been completely dried, the kumquats are adhered to each other, and it is necessary to continue to dry the water, if the weather is good, you can put it under the sun, or directly put it in the refrigerator for 1-2 days of natural air drying, I am in a hurry, continue to go into the oven to water 100 degrees baking for 3 hours, take out and sprinkle a layer of white sugar.

After it has cooled, it can be packed in a food bag and sealed.

At the end of the roasting time, you can control it yourself, and observe the surface color of the kumquat at any time, and each kumquat is not sticking to each other.