I saw Yami on Hawthorn Guokui but I didn't grab it🙃 As a self-respecting foodie, I decided to do it myself.

I wanted to make it but it was hard to find a recipe for Hawthorn Guokui, so I made a wave of hawthorn cakes with pineapple cakes and tried one. Simply delicious to fly.

Who says you can't make hawthorn stuffing without fresh hawthorn, I have a secret weapon!

The secret weapon is it! I usually eat it dry and like it crunchy and not too sour to me. This time, the taste is not inferior to fresh hawthorn.
Pour out a packet of freeze-dried hawthorn and soak it in water to soften it. Don’t throw away the water for soaking the hawthorn, it will be used for cooking later
After each one is soaked, pour it into a small pot and add rock sugar to boil. I have a little more water here, which makes it take a long time to fry the stuffing later haha.
Boil until the hawthorn is rotten, pour it into a non-stick pan and smash it while frying the filling. You can also add rock sugar at this time. You can taste it while you are boiling to control the sweetness. Don’t add too much haha, or it will be baked It will be very sour and not like a snack.
To fry a little dry, this water is too much, it is not easy to form
The finished product is about this humidity. After letting it cool down, form a small ball of about 15g and put it in the refrigerator to cool and shape.
Make the crust below, soften a stick of butter (about 110g) at room temperature, add 10g sugar and a pinch of salt and beat with an electric egg beater until fluffy and white.
Add the egg mixture of one egg at a time and then whisk to mix, don't add it at one time and it will not be completely blended.
Put 20g of milk powder in the sun, 130g of low-gluten flour and mix it with a spatula to form a dough. Don't knead out the tendons. I over-kneaded it for the first time and did it again (this is the first failed product haha). Wrap it in plastic wrap and let it rest for more than 30 minutes
Divide it into 20g balls, and if you wrap it, it will look like a dumpling. Haha. This shape will not collapse. If you don’t have a pineapple cake mold like me, feel free. If you don’t care about the shape, you can directly roll it into a ball or flatten it. I have made both shapes, and the taste is the same haha.
I started to use a muffin plate thinking it would collapse, but it wasn't necessary. Bake in the oven at 310°F for 20 minutes. If you want both sides to be golden brown, turn the sides gently in the middle. Be careful not to break them. In fact, it’s ok if you don’t turn them over, but there is no golden crust.
It’s like this when it’s baked and turned over! Appearance is rather poor 😂
I think this ratio is the best. In fact, a little more skin can be used because the skin of this kind of pineapple cake is very fragrant and resembles a cookie.

The filling is sour in the mouth, but it turns sweet right away. Two mouthfuls are completely stress-free. I am so worried that I will eat them all tomorrow😂😂

＊If you use rock sugar for filling, it will taste better!

Babies who can't get Hawthorn Guokui like me, do you want to try it? Guarantee the taste is not worse than Hawthorn Guokui😏😏😏