Take two dry bowls, add the fish gelatin powder and sugar separately, and mix well (this is to make the fish gelatin powder melt better).
First, make a white part. Mix the fish gelatin powder and sugar evenly, then add hot water to stir. After the fish gelatin powder and sugar are completely melted, add the remaining materials and mix well.
Use a blotting paper to remove surface grease. This is to make the taste more delicate and smooth, and the parents who don't mind can also be omitted.
Then do the green part: first sift the sweet-scented osmanthus and pick up the impurities in the sweet-scented osmanthus.
Put the water in the pot and boil, then put the sweet-scented osmanthus in the pot and stir it. Do not cook for too long. Wait until the water boils for another 30 seconds to turn off the flame. Cover the lid for about 15-20 minutes to make the flavor more intense.
Pour the scented osmanthus water slag into the stirred fish gelatin powder and stir to melt. After this step is completed, the preparation work has been completed.
Pour a certain amount of white portion into the container according to your preference. The refrigerator should be adjusted to below 3 °C for about 10 minutes until the condensation is not sticky.
After the first white portion is condensed, the green portion of the same amount is measured and poured onto the white portion to continue into the refrigerator to condense. Note that the temperature of the poured liquid at this time should not be too high, otherwise it will cause the previous layer to melt. Repeat the above steps alternately until you reach the height you want.
In the process of waiting, the osmanthus separated from the water is boiled again, and then the osmanthus with the right amount of color and shape is selected for the top decoration.
The more general the level, the thinner the texture, the more delicate it is. You can choose according to your own situation. The home is made of 12 layers, and it takes about 4 hours each time. . . . cry. . . When making the top layer, remove the excess water from the sweet-scented osmanthus. Add the osmanthus to the measuring cup first, then inject the liquid, and add the osmanthus to the same level as the previous layer. After pouring the sweet-scented osmanthus, pay attention to the distribution of sweet-scented osmanthus to a uniform distribution (the picture is not evenly distributed. Note that the sweet-scented osmanthus will have a slight bitter taste, and the sweet-scented osmanthus is not good enough).
After completely condensing, wrap the refrigerator with plastic wrap and adjust the refrigerator to about 3 degrees Celsius for overnight (preservation layer). The next day, take the osmanthus cake and take it down on the chopping board to cut into small pieces.
1. The osmanthus on the surface needs to be evenly distributed, not too much, otherwise the taste is slightly bitter. 2. When pouring liquid, make sure that the temperature is not too high or it will cause the lower layer to melt. 3. Please put it in the refrigerator and keep it in the frozen layer. 4. There are sisters who say that the recipe is not sweet enough, so it is ok to taste the flavor and add sugar when seasoning. 5. The white part is poured into the papaya that has been dug the seeds and refrigerated until it is condensed and then cut. It is delicious papaya frozen. ^_^ For more delicious, please pay attention to @喵家私房美食 (*^__^*) 嘻嘻......