Compared with other fruits, the pectin content of hawthorn is quite high. So it's especially easy to succeed when making jam. If the boiling time is enough, coupled with cooling and solidification, it is easy to make hawthorn cakes that resemble jelly crystal clear Q bullets. I have referred to many formulas on the Internet, and I have added too much sugar. I tried it myself a few times to ensure a success rate while trying to minimize the sugar. This hawthorn cake shared today is sweet and sour and delicious, which helps with digestion. Take advantage of the hawthorn season to make a meal for the children, not only delicious, but also especially appetizing Oh~
By Pick-up Daddy 【Bean Fruit Food Official Certified Master】
<h2>Royalties</h2>
Hawthorn 400g
Rock sugar 130g
Half a lemon
Osmanthus (sugar osmanthus) to taste
<h2>Practice steps</h2>
1. Wash the hawthorn.
2. Cut off the head and tail, leaving the middle part. Meow Mom said that the hawthorn core can be poked out with the thicker end of the chopsticks, but I think it is still efficient to use a knife.
3. Break it open and remove the core.
4: Pour into the soup pot, add water, no hawthorn.
5: Squeeze in half a lemon.
6: Cook for 15 minutes on medium heat until hawthorn is cooked and soft.
7: Let cool slightly and pour into the blender. If you do not have a blender, you can also cook it soft and use a sieve to filter out the delicate puree while it is hot. If you don't feel good about it, you can dilute it with boiled hawthorn water and squeeze it again.
8: Whisk evenly. If there is a large amount of hawthorn, it should be beaten in parts, and it must be delicate, so that the finished product is easier to boil into a paste, reducing the failure rate.
9: Pour the beaten puree into a small pot.
10: Add rock sugar. The amount of sugar in the recipe is reduced, and the sugar is not only flavored, but also plays a coagulation role, so it is not recommended to reduce sugar in large quantities.
11: Bring to a boil over high heat and reduce medium to medium heat and slowly boil. Stir from time to time during this period to avoid pasting the pan.
12, cook until viscous, lift the spoon will not easily drip state.
13. Prepare the mold and spread a piece of tin foil at the bottom. No silicone oil paper can be brushed with a thin layer of vegetable oil on the container.
14: Pour in the fruit puree.
15: Smooth the surface with the back of a spoon and refrigerate for more than 4 hours.
16: After fully solidifying, use a knife to cut around.
17, inverted buckle demoulding, uncover the oil paper, cut into small pieces to get it done~
18, let's take a piece~
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