Osmanthus Haw Cake
Overview
During the hawthorn season, I made a lot of hawthorn peels and hawthorn cakes, which the elderly and children in my family loved, and there are also many benefits to eating hawthorn. Today's sweet-scented osmanthus hawthorn cake is a very delicious snack for beauty, appetizer and digestion. It has a smooth and delicate texture, sweet and cold taste. It is a very good medicinal food. It tastes sweet and slightly sour, and has the therapeutic value of eliminating accumulation, resolving stagnation and removing blood stasis. How to make delicious sweet-scented osmanthus hawthorn cake at home? As long as you master two points, you can achieve zero failure. First, it is easiest to use a wall-breaking machine to process hawthorn. It requires the least amount of water, which can reduce the frying time and make it easy to fry. If it is an ordinary food processor, more water will be added, and it should be added in batches until the mixture is fine. Second, you need to be patient, stir-fry constantly, and be sure not to burn the pot. Fry until the lines are no longer easy to disappear after being scratched with a shovel, or the puree on the shovel is not easy to drip.
Tags
Ingredients
Steps
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Wash the hawthorn and drain the water.
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Cut off the bottom of the hawthorn.
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Use the thick end of the chopstick to pass through the top of the hawthorn.
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Remove the hawthorn core.
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Pick all the hawthorns.
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Put the processed hawthorn, sugar, corn oil and water into the wall breaking machine and beat into a fine paste.
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This is what the beaten hawthorn mud looks like.
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Pour it into the pot and stir-fry quickly over medium heat until the lines are not easy to disappear after being scratched with a shovel, or the puree on the shovel is not easy to drip. Put the hawthorn puree into a container, cool, refrigerate and solidify, then cut into pieces and sprinkle sugared osmanthus on the surface.
