Hawthorn cake can be boiled again without solidification. Generally speaking, the reason why the Hawthorn cake does not solidify is that the sugar is not enough or the Jili Ding powder is not added. After returning the Hawthorn cake to the pot, we add sugar in it, turn the Jili Ding powder with warm water, pour it in and stir evenly, so as to ensure the solidification of the Hawthorn cake. Hawthorn cake is an appetizing fruit with sour taste. Many people like to eat Hawthorn very much, but the harvest time of hawthorn is relatively short. In order to preserve these delicacies for a longer time, many people will make Hawthorn into a variety of snacks, such as rock sugar gourd, hawthorn cake and so on.
When many people make hawthorn cake by themselves, it will not solidify. At this time, it can be boiled again. Generally, hawthorn cake does not solidify because there is less sugar or less Geely Ding powder. When we boil it again, we can add more sugar, then warm the Geely Ding powder, pour it into hawthorn cake and stir it evenly.
In addition to Geely Ding powder, mung bean starch and agar solidify hawthorn cake. These two materials are also very natural. You don't have to worry about damage to your body after adding them. The Hawthorn cake is also beautiful in appearance and excellent in taste.