Why is the hawthorn cake I made not set in shape? What can I do to fix it?

We all know that hawthorn is a common food, and it can be used to make many delicacies. Hawthorn cake is one of the more popular foods. Some people make hawthorn cake at home, but it often has the problem of not being able to be shaped. So why does the finished hawthorn cake not have a fixed shape? Let's take a closer look!

Why doesn't the hawthorn cake I made solidify?

The production process of hawthorn cake is not complicated, but many people cannot make it successfully because they fail at the final step of setting the jam. How to make the jam solidify is a very critical step in making hawthorn cake. The solidification of hawthorn cake is related to three factors: first, whether the water in the jam is boiled dry, second, whether enough sugar is added, and third, whether the cooling and solidification time is sufficient. Therefore, if hawthorn cake wants to form blocks, in addition to the step of boiling jam, enough sugar must also be added. If too little rock sugar is added, not only will it not take shape, but the hawthorn cake will also taste very sour.

What is the remedy for the hawthorn cake not solidifying?

If you follow the method strictly, the hawthorn cake can be shaped. If some steps are wrong and it cannot be shaped, don't worry, there are ways to remedy it. First, make sure the hawthorn jam is refrigerated for a longer time (48 hours if 24 hours is not enough). If it still cannot form into a clumping state, pour the hawthorn jam into the pot again, add some gelatin powder or strawberry-flavored QQ candy (QQ candy is more convenient) and cook together, then put it into the mold to cool.

If you don’t want to go through too much trouble, it’s also very good to just eat it as jam and dip it on bread or steamed buns.

Simple method of making hawthorn cake

Ingredients: half the amount of freshly squeezed lemon juice, 300 grams of white sugar, 300 grams of rock sugar, and 650 grams of hawthorn.

Wash the hawthorns, remove the core, add cold water to the pot, just enough to cover the hawthorns. Add lemon juice, stir well, and boil over medium heat. Sieve the cooked hawthorns, and keep diluting and squeezing them with the water used to boil the hawthorns. Put the squeezed hawthorn paste back into the pot, add sugar and rock sugar, and continue to heat over low heat, stirring constantly. Heat until a wooden spoon can thickly coat the paste. Turn off the heat when the paste has poor fluidity. Put it into a container coated with a layer of salad oil while it is still hot, and pour it out after it has completely cooled down to make hawthorn cake.