A mountain cake
By VicentaLakin
It is well known that mountains are good for children to eat, to eat, to eat, to eat, to degenerate blood pressure for the elderly, to eat live blood and bruises for women, and to control bacteria and to protect cardiovascular vessels. In particular, during the autumn and winter season, people eat much more fish, have a heavy stomach burden and need to eat mountains to help digest. However, while the mountains are good, some do not dare to eat them directly, because it is easy to “sour” them. Today, we're going to introduce you to a sweet, sour mountain diet — ice cream cakes, which can be made at home with a boil and a stir. There are solutions to the problems of some of our friends who make them soft, difficult to form, and look down together。
Recipe Recommendations
- Hawthorn 1000 grams
- Old rock sugar 300 grams
- water half a cup
- maltose 100 grams
- lemon juice 3 grams
- sweet and sour
- cook
- half an hour
- ordinary
Steps for A mountain cake
1
Prepare all kinds of material。
2
After 10 minutes of bathing in fresh mountains with salt water, wash them with water and go to the pit。
3
Take the appropriate amount of old ice sugar and crush it with a cane. The amount of ice sugar is only about, because the acidity of the mountains is different, so the sugar can be prepared more, and then added to it in small amounts。
4
And pour into the pot the mountains, the sugar and the water, and the fire boils, so that the sugar melts completely. Add malt sugar to the mix, boil to the mountains to make it soft, darker. Little tip: When the malt sugar absorbs 6 to 12 per cent of the moisture, it ceases to suck or release water, a characteristic that keeps the mountain cake wet and extends the shelf life. It can be kept for a month in the case of a frozen mountain cake。
5
And pour the fruit of the mountain and the soup together into a mixer or a wall breaker, so that it may be a delicate paste. In order to make the mountain cake more nuanced, it will be sifted again。
6
And pour back the mud of the muddled berries to the bottom of the pan, and taste its sweetness. If the level of sweetness is not enough, add a little bit of ice sugar, and the fire warms up and stirs until the paste becomes sticky and hangs on a pot shovel in a state that does not fall down。
7
Plug it in lemonade, then into a big bowl or glass box, into a freezer for two hours until it is fully condensed, and then pull the cut. Little tip: The lemon acid contained in lemon juice increases the cementity of the mountain fruit and makes it easier to form the cake。A mountain cake Make Tips
1. If made with a lack of hardness and disfigurement, it may well be: too much moisture; too little fresh and not enough gum; no lemon juice or lemon acid to help condensate. 2. Fragmented remedies: Rewinding back into the pot with a small fire heating the water to a lesser extent; adding lemonade or lemon acid mixing; adding five grams of glitches melted with ice water (or glitin powder) when the fruit mud cooled below 60°C. Gillidin also has condensation, which is often used to make sweet moose, jelly, etc. However, it should be noted that when temperatures exceed 60°C, the condensation effects of the gilitin are affected. 3. Old glucose may not be replaced by white sugar, which varies from sweetness to taste。