Hawthorn cake: gold laurel fragrance fruit acid strong, taste back to the body fluid both cheek

Haws cake is a popular in the northern Han folk cakes, haws fruit pulp, with sugar, AGAR, frozen into a board. The taste is smooth and delicate, sweet and cold, which is a traditional food suitable for all ages. It tastes sweet and sour, and has the therapeutic value of eliminating accumulation, changing stagnation and stasis.

Xuzhou Hawthorn cake is a traditional specialty of Xuzhou. It is made of hawthorn, white sugar and osmanthus jam. The color is bright red and gorgeous, because of the fragrance of osmanthus, it is also called osmanthus hawthorn cake.

In the Northern Song Dynasty, Xuzhou Hawthorn cake was brought to The Capital as a tribute. According to Xuzhou "Tongshan County records" contained: "The scholar grinding hawthorn for mi, and yi, yue Hawthorn cake." "Xuzhou Cultural and Historical Data", the third collection of poems on Hawthorn cake said: "Red as vermilion transparent as crystal, color like coral more bright quality. Gold laurel fragrance fruit acid strong, taste back to the body fluid two buccal.

Hawthorn cake is a fruit food, sweet and sour, sour but not harsh, sweet but not greasy, sweet and sour palatability, just right. It has rich nutrition value not only, still have the action of medicine, can appetizer digest food, be beneficial to nutrition, and have the action that reduces hemal sclerosis, because this no matter men and women old and young all love this kind of food.

The picture

cleaning

The main raw materials for making Xuzhou hawthorn cake are hawthorn and sucrose, and osmanthus flowers are auxiliary materials to increase the flavor. Selection of Xuzhou Hanwang specialty hawthorn, after selection, remove disease and moth impurities, digging to stem and cleaning, and then cooked.
boiled

The cooking temperature should be mastered properly. If it is not enough, it is not evenly cooked and can not produce pectin. If it is too much, it will destroy pectin and affect solidification.

Boil sugar

While cooking hawthorn, boil the same amount of sucrose as hawthorn into syrup. The quality of sucrose and the cooking temperature of sugar have certain requirements. The color and transparency of the cake are affected by the poor quality of sucrose and the poor temperature of sugar boiling, and the quality of the cake is affected by the insufficient concentration of syrup or "sand-spreading".

Box packing

The hawthorn paste will be fully stirred into the molding box solidification, 24 hours later it was made into people's favorite osmanthus hawthorn