Method for making sour horn cake

Sour horn cake is a traditional snack with sweet and sour taste, which is deeply loved by people. Next, let's introduce how to make sour croissants.

Peel and soak in water.

Before making sour croissants, peel the sour croissants and soak them in cold water for about a day. When you stir-fry the sour horn with chopsticks, the flesh on the surface of the sour horn is loose and melted.

Separate juice

With a blender, add water to the soaked sour horn and stir until the pulp is separated from the stone. Separate the stirred tamarind juice from the tamarind pomace with gauze. The reason for filtration is that as long as the water is filtered out, tamarind seeds and water-insoluble parts can be removed.

Boil with sugar

Boil tamarind in a pot, then add sugar and high maltose syrup. When sugar is fully integrated into tamarind water, pay attention to the degree of heat at this time and cook slowly.

Add agar and cool.

When you smell the aroma of tamarind, add natural edible agar to make it slowly blend with tamarind juice. When the bubbles are large and uniform, you can find some grinding tools, or directly use a small basin to rub a layer of uniform overview oil on the basin, then pour the cooked tamarind cake into a container and cool it until it is completely cooled, and then take out the tamarind cake for use.

Refrigerator refrigeration

If you can't finish eating, put it in the refrigerator. It will taste better if it is chilled.