Old Beijing Golden cake

The fried red fruit I made a few days ago was almost eaten. I wanted to give my family a change of taste. The rest was sifted and sweetened to make the old Beijing hawthorn cake. Unexpectedly, it was more popular.Hawthorn cakes bought outside have many additives, "potassium sorbate", "sodium benzoate", preservatives and thickeners. People are dazzled. In fact, hawthorn is rich in pectin. We can make hawthorn cake with sweet and sour taste without adding so many "raw materials" to the roots. Hawthorn cake is a traditional folk snack in the north of China. In the Qing Dynasty, the folk artist Qian Wen summarized the previous experience, processed it into shape, and paid tribute to the imperial court, which made Empress Dowager Cixi of the Qing Dynasty highly appreciate it and give it a special name " Gold; Cake.

Main Ingredients

• White sugar 80g
• Endless fried red fruits 300g

To make hawthorn cake directly, we clean the hawthorn, cut it in half, remove the bottom and the Hawthorn core, put 175 grams of water into the pot, put the processed hawthorn, cook it over low heat for 20 minutes until the hawthorn is soft and rotten, and then put the Hawthorn together with the remaining juice into the mixer to stir it into Hawthorn puree. Of course, manual sieving is also OK! Finally, add rock sugar and white sugar and stir slowly over low heat. The following steps are the same. Golden cake: Hawthorn 500g, water 175g, rock sugar 150g, fried red fruit, we can put rock sugar. If we directly make hawthorn cake, we can add 80g of white sugar