You can also make sweet and sour hawthorn cake at home, a traditional family practice, and zero additives are healthier

 

  Homemade hawthorn cake  

Ingredients required: 1000 grams of hawthorn, 400~500 grams of rock sugar, appropriate amount of lemon juice, 1000 grams of water

1. Prepare fresh hawthorn, soak it in light salt water for more than half an hour after washing, drain the water and set aside; Rock sugar can be adjusted according to your own taste, generally speaking, the amount of sugar is about 40 to 50% of hawthorn, I like to use yellow rock sugar, other rock sugar or ordinary white sugar can also be used; Prepare another fresh lemon, with lemon juice concentrate

2, this step is more critical, the washed hawthorn to the stem and core, my experience is to dig out the hawthorn's butt first, and then clean up all the hawthorn in half, so that not only can remove the hawthorn core, but also check whether there is moth-eaten or rotten inside the hawthorn

3. Add 1:1 water with hawthorn to the non-stick pan, add the hawthorn after the water boils, drop in an appropriate amount of lemon juice to prevent the hawthorn from oxidizing and turning black, and turn to medium and low heat to boil slowly after the water in the pot boils again.

4. Cook for about 3~5 minutes, you can easily flatten the hawthorn with a spatula, indicating that the hawthorn has been boiled soft and rotten, turn off the heat and take it out, don't cook it for too long in this step, the color of the hawthorn will change after boiling for a long time

5. Pour the hawthorn into the wall breaker together with the water in which the hawthorn is boiled, and whip it into a delicate hawthorn puree, you can also use an ordinary food processor or a cooking stick, but there will be a slight difference in the degree of delicacy

6. Pour the beaten hawthorn puree back into the non-stick pan, add an appropriate amount of rock sugar according to your taste, then add an appropriate amount of lemon juice, and boil over medium-low heat, during which you should keep stirring to prevent the bottom of the pan from sticking

7. The hawthorn mud in the pot is boiled until it is relatively thick and a little transparent, but it has to continue to boil to make hawthorn cake

8. Continue to boil until the hawthorn mud can be hung on the scraper and slowly lowered and some can be retained 

9. The container containing hawthorn cake can be brushed with a layer of oil inside in advance, or it can be covered with a layer of plastic wrap like me, which is to prevent it from sticking to the container and not good to demold, be sure to pour the boiled hawthorn cake into the container while it is hot, shake it a few times and then smooth the surface slightly, seal and cool it in a cool place

10. After cooling, it will naturally solidify, and you can taste homemade additive-free hawthorn cake by cutting it upside down and cutting it into your favorite size. You can also boil a little fruit syrup, and then cut some hawthorn cake, the sweet and sour is so delicious!

Tips:

1. The amount of sugar can be increased appropriately, but it is not recommended to be less than 40% of hawthorn, too little sugar will affect the coagulation effect of hawthorn cake.

2. Don't use an iron pot to boil hawthorn cake!