How to solidify hawthorn cake better? What are the techniques for solidifying hawthorn cake?

We all know that hawthorn cake is a popular pastry. It tastes sweet and sour and is appetizing. It is loved by people. Many people make hawthorn cake at home. Hawthorn cake is usually solidified, so how to solidify hawthorn cake? Let's take a closer look!

How to solidify hawthorn cake

1. Choose hawthorn

If you want to make hawthorn cake, you must choose fresh hawthorns when buying them. Fresh hawthorns are rich in pectin, which will make the hawthorn cake easy to solidify and the taste will be better.

2. Pay attention to the cooking process

Since the hawthorn cake is relatively sticky when it is cooked, it must be cooked slowly over low heat, and stirred constantly with a spatula to ensure that it is heated evenly.

3. Pay attention to the degree of cooking

When we make hawthorn cake at home, we let it solidify automatically without adding any solidifying aids. Therefore, when we cook it, we must cook it until it is very viscous. Use a non-stick pan to cook it. The result is that it seems a little bit sticky to the pan, and the hawthorn cake on the scraper is not easy to fall off. This viscosity is just right.

4. Put it in the refrigerator

After the hawthorn cake is cooked, put it into the mold and cover the mold with a layer of wax paper. Spread the hawthorn cake evenly and put it in the refrigerator to refrigerate and solidify.

What are the tips for solidifying hawthorn cake?

Tip 1: Be sure to choose fresh hawthorns. The fresher the hawthorns are, the more pectin they contain. Homemade hawthorn cakes do not contain any coagulants and are completely coagulated by the hawthorn's own pectin, so the freshness of the hawthorns is crucial. You might as well order hawthorns shipped directly from the place of origin. Not only are they cheaper, but the quality is also more guaranteed.

Tip 2: When boiling hawthorn, both the time and heat must be sufficient. When the hawthorn is first boiled, it is relatively thin and cannot be "stuck" on the stirring spatula. If the boiling is stopped at this state, the finished product will be a sauce. It will remain fluid after cooling and will not be completely solidified like hawthorn cake.

Therefore, the hawthorn must be boiled until it can "hang" on the scraper, is difficult to drip, and looks very thick.

Tip 3: After it is done, you can pour it into a regular container, flatten it, and then put it in the refrigerator to help the hawthorn cake solidify faster. Of course, this step is not necessary. As long as the room temperature is not too high, it can solidify quickly. Of course, the refrigerator can speed up the process.

Tip 4: If your hawthorn cake fails to form and still does not solidify, don’t worry, you can choose the following two methods to make up for it:

① Pour into the pot and reheat until it is thick and difficult to drip when hanging on the spatula;

② Use gelatin to help solidify; gelatin is also called fish glue, which comes in powder or flake form. Take gelatin flakes as an example. Soak them in water until soft, squeeze out the water, melt them in warm water into liquid, mix them evenly with our hawthorn cake liquid (the hawthorn cake liquid can be slightly heated to make it easier to mix), then pour them into a regular container and refrigerate for 2 hours to solidify.

How to make hawthorn cake

1. Buy 2 kilograms of hawthorn, wash the hawthorn, then soak it in clean water and salt for about ten minutes to remove possible pesticide residues.

2. Remove the roots of hawthorn.

3. Put the processed hawthorn into the pot, pour in about 300 grams of rock sugar, boil over high heat to let the rock sugar melt completely, then add 100 grams of maltose and cook until the hawthorn becomes soft and the color becomes darker.

4. Pour the hawthorn pulp and juice into a blender, blend into a fine paste, and then sieve.

5. Pour the mixed hawthorn paste into a frying pan and taste the sweetness. If it is not sweet enough, add some rock sugar. Heat over low heat while stirring to prevent the pan from sticking. The paste becomes sticky and can be hung on the spatula without falling off.

6. Pour in lemon juice and stir, then pour into the prepared container and refrigerate until completely solidified, then turn it upside down on the chopping board and cut into pieces.