Recipe: Good-looking, delicious, and moving coconut milk osmanthus cake

Home Cooking Recipe: Good-looking, delicious, and moving coconut milk osmanthus cake

Notes:

My mom said, "Sister paper, do you want to make some jelly to eat? Is it too hot? Do something for your granddaughter to eat, I want to eat too." Mom is getting more and more cute, so the request for swaying is really People can't refuse it (smirry face). "Well, I will go online and look at research."

Ingredients:

Steps:

  1. Home Cooking Recipe: 10 g of fish gelatin powder plus 50 g of ice water and plum juice are stirred and slightly dissolved. ▶ Dissolve the fish gelatin powder by using ice water instead of the boiling water used by Robertson. Remember that if you use boiling water, the fish gelatin powder will immediately agglomerate and will not dissolve easily. ▶ Fish gelatin powder will be a bit astringent. You can add some plum juice to remove the astringency. A few drops will be fine. You can't add more. You can also use lemon juice or rum.

    10 g of fish gelatin powder plus 50 g of ice water and plum juice are stirred and slightly dissolved. ▶ Dissolve the fish gelatin powder by using ice water instead of the boiling water used by Robertson. Remember that if you use boiling water, the fish gelatin powder will immediately agglomerate and will not dissolve easily. ▶ Fish gelatin powder will be a bit astringent. You can add some plum juice to remove the astringency. A few drops will be fine. You can't add more. You can also use lemon juice or rum.

  2. Home Cooking Recipe: Put the water in warm water to accelerate the dissolution until the liquid is transparent and there is no small agglomeration.

    Put the water in warm water to accelerate the dissolution until the liquid is transparent and there is no small agglomeration.

  3. Home Cooking Recipe: Prepare two bowls, one is to add 125g of ice water, the right amount of white sugar and one spoonful of sweet-scented osmanthus sugar to stir evenly, and the other is to add 125g of coconut milk and the right amount of white sugar to stir evenly. ▶ It is best to use ice water here, and the coconut milk is also put into the refrigerator in advance to accelerate the condensation of the jelly in the later stage. ▶The amount of sugar used depends on personal preference. If you like to eat frozen jelly, you can add more, otherwise the sweetness will be lower after freezing.

    Prepare two bowls, one is to add 125g of ice water, the right amount of white sugar and one spoonful of sweet-scented osmanthus sugar to stir evenly, and the other is to add 125g of coconut milk and the right amount of white sugar to stir evenly. ▶ It is best to use ice water here, and the coconut milk is also put into the refrigerator in advance to accelerate the condensation of the jelly in the later stage. ▶The amount of sugar used depends on personal preference. If you like to eat frozen jelly, you can add more, otherwise the sweetness will be lower after freezing.

  4. Home Cooking Recipe: Then, the dissolved fish gelatin powder was separately divided into two portions, separately added to the two bowls, and stirred uniformly. ▶The ratio of fish gelatin powder to liquid is about 1:30. If you like to thicken it, just put some water on it. If you like thin, you can put more water, but don't put too much, too thin taste. Great.

    Then, the dissolved fish gelatin powder was separately divided into two portions, separately added to the two bowls, and stirred uniformly. ▶The ratio of fish gelatin powder to liquid is about 1:30. If you like to thicken it, just put some water on it. If you like thin, you can put more water, but don't put too much, too thin taste. Great.

  5. Home Cooking Recipe: First add a layer of sweet-scented osmanthus jelly to the mold, then add the plastic wrap to the refrigerator for 20 minutes.

    First add a layer of sweet-scented osmanthus jelly to the mold, then add the plastic wrap to the refrigerator for 20 minutes.

  6. Home Cooking Recipe: The jelly that was taken out was crystal clear and could not be shaken.

    The jelly that was taken out was crystal clear and could not be shaken.

  7. Home Cooking Recipe: Then add a layer of coconut jelly to each other and put it in the refrigerator for 20 minutes.

    Then add a layer of coconut jelly to each other and put it in the refrigerator for 20 minutes.

  8. Home Cooking Recipe: Repeat the above steps, add a layer of sweet-scented osmanthus jelly, freeze; add a layer of coconut jelly, freeze; until all the jelly is used up, and finally chill for 3-4 hours, the condensation is better.

    Repeat the above steps, add a layer of sweet-scented osmanthus jelly, freeze; add a layer of coconut jelly, freeze; until all the jelly is used up, and finally chill for 3-4 hours, the condensation is better.

  9. Home Cooking Recipe: Can eat: Is it very simple? Is it good to see? Is it an appetite if you look at it? O(∩_∩)Ohaha~

    Can eat: Is it very simple? Is it good to see? Is it an appetite if you look at it? O(∩_∩)Ohaha~

  10. Home Cooking Recipe: Use a toothpick to scrape off the side of the mold and fold down to get a multi-layered coconut milk osmanthus cake.

    Use a toothpick to scrape off the side of the mold and fold down to get a multi-layered coconut milk osmanthus cake.

Tips:

Fish gelatin powder everyone can go online to find Hong Kong goods to buy Luobochen brand, as well as a variety of gel powder, you can directly make jelly.


Look around:

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