Hawthorn cake
Overview
Stirring time until finished product: 35~40 minutes. When unmoulding, gently open the edge with your hands. Just break the whole circle once, then buckle and shake it and it will fall off. A small pointed knife will also work. Score around the edges.
Tags
Ingredients
Steps
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Wash the hawthorn with clean water
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Cut the hawthorn and remove the stem and core (use whatever is convenient for you)
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Pour hawthorn, water and lemon juice into the pot, cover the pot and cook over high heat until the water boils, then turn off the heat for 4 minutes.
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After four minutes, it seemed to have softened. Pour it into a food processor and puree it. If you want it to be fine, strain it through a mesh sieve. (Note: If you don’t have a food processor, you need to cook it for a longer time before it can be crushed into a puree.)
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I didn’t take a picture of the mixing step. Because the phone is out of battery. After making a puree, pour it back into the pot and add white sugar and rock sugar. Keep stirring while cooking. Do not stop or it will become mushy. Stir until there is resistance and it is not easy to drip when you lift it up, then it is ready to serve. About 35 minutes like this.
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When making rolls, pour the prepared hawthorn puree onto a flat plate or plastic wrap. Just spread it out in a thin layer, roll it up and cut it when dry. Note: Don’t make it too thick or it will crack.
