1 recipe found
Hawthorn cake is sour and sweet, appetizing and digesting, and is a delicacy that many people like. Chinese New Year is coming soon, so hawthorn cake is indispensable, and it goes well with cooking and soup. Especially the gourmet yogurt hawthorn balls that are now famous on the Internet, it is the protagonist. The hawthorn cake I made is super simple. It only requires hawthorn and white sugar. It only uses three simple steps and has zero failure. Even a novice in the kitchen can easily make delicious hawthorn cake. I have a sister who is a pastry chef, and she told me that the usual take-out hawthorn cakes only use 1:1.5-2 of hawthorn and white sugar, which means that 1.5-2 pounds of sugar is added to one pound of hawthorn. I think this contains too much sugar, so the sugar content of my own cake is 70%, which is 7 taels of sugar per pound of hawthorn. I have done many experiments and found that this amount has the lowest sugar content. This amount can ensure that it will coagulate naturally without adding any coagulants and taste slightly sour. If you like it sweeter, you can increase the amount of sugar. If you reduce the amount of sugar, you need to use a coagulant to solidify, such as gelatine, agar, etc.
