It is beautiful, and it is attractive to be made by coconut osmanthus cake. Learn the recipes of the kitchen friends here, make a little change, thank them for sharing. If you have patience, do a few more layers and look better. This ratio is good, and the taste is very good and the shape is fast. If you like softer, you can add about 100ML of water. Doing it twice has experience.
Coconut juice layer: 1. Take 35 grams of fish gelatin powder, add 150ML of warm water, stir evenly to no particles.
2. Coconut milk 400ML + boiling water 100ML + sugar 110 grams, boil, turn off the fire. Pour the fish gelatin powder solution slowly and mix well. Use a spoon to scrape the bubbles off the surface.
3. Pour into the container and let it cool. When it is not hot, put it into the frozen layer of the refrigerator, snow for 30-60 minutes. That is, the coconut juice layer is completed.
Osmanthus fragrans layer: 4. Take 15 grams of fish gelatin powder, add 50ML of warm water, stir evenly to no particles.
5. Boiling water 200ML + sugar 40 grams, boil, add 5 tablespoons sugar osmanthus, turn off the fire. Pour the fish gelatin powder solution into 4. Slowly pour in and mix well. Let cool, stand by.
6. Wait for the coconut layer to solidify. Pour the cold osmanthus water onto the coconut juice layer and continue to freeze for about 30 minutes. (Be sure to wait until the osmanthus water is cool, then pour it on the coconut juice layer, otherwise it will melt the coconut juice layer.)
7. All the snow solidifies and you can cut it.
When you cut it, you have to cut it to the end, and the side that comes out will look neat and tidy.