The first rough version of the coconut milk osmanthus cake was born, the knife is awkward, but the taste will not disappoint you. The more you feel the real thing, the coconut milk osmanthus cake is basically the same, the key is The selection of materials is really much better than the five-star Baiyue Building. I wanted to do 6 layers. As a result, I couldn't wait for the fourth layer to freeze in the refrigerator last night. I was already lying on the sofa and drooling.
Prepare the materials to be used, and weigh the respective amounts of each material.
First make the coconut cake layer: Pour 20g of fish gelatin powder into the bowl, stir it with 2 tablespoons of cold water, until all the fish gelatin powder becomes transparent, then put the water in the pan to the liquid state, and set aside.
Pour 50g of whipped cream, 100g of coconut milk, and 60g of sugar into a dish, then put in a pot and heat it with water.
After the granulated sugar is completely dissolved, a liquid of the fish gelatin powder which is heated at the beginning is added.
Stir them evenly with a spoon until no particles appear and they can be removed by flame.
After the flameout is removed, pour 250g of pure milk and mix well.
Then pour half into the container, slowly put the container into the refrigerator and freeze until the first layer of the coconut milk osmanthus cake is ready. (The remaining half of the solution is used to make the third layer)
The practice of the layer of sweet-scented osmanthus cake: according to step 2, use the same method to put 20g of fish gelatin into liquid state, spare
300g of water and 40g of sugar are poured into a plate together, and then placed in a pot and heated by water, until the sugar is completely dissolved and can be taken out. Then add the fish gelatin liquid and mix well until no particles
Then add 4 tablespoons of sugar osmanthus, stir well, wait for it to cool naturally
Take out the layer of coconut milk cake that has been solidified, pour half of the sweet-scented osmanthus sugar, and distribute the sweet-scented osmanthus as evenly as possible, then continue to freeze in the refrigerator until it solidifies. The second layer of sweet-scented osmanthus cake is ready. (The remaining half of the osmanthus sugar liquid is used to make the fourth layer)
The remaining solution was spread layer by layer in the same manner as above to complete the third and fourth layers.
After the fourth layer of the top layer has solidified, wrap it in plastic wrap and let it freeze overnight. The next day, you can take it out and cut it.
1. Pure milk and whipped cream are all German Oudebao, the taste is very fragrant; coconut milk is Indonesian Jiale; interestingly, the fish gelatin powder I use is the Robertson of Hong Kong, after the finished product is finished, when moving it You will find that it really "moves" and is too flexible! 2. The fish gelatin powder needs to fully absorb the cold water and then heat it in the water, otherwise it will start small particles. 3. I used the sweet-scented osmanthus that has been marinated for 2 months, so the sweet-scented osmanthus at the entrance will not suffer. If you do not pick up the sweet-scented osmanthus, use dried osmanthus directly, you need to boil it with water first, and it will be bitter, but there will still be bitterness. When you make the sweet-scented osmanthus cake solution, you can add more sugar. Into the second layer, the solution must be cool, if the temperature is high, the solidified lower layer will melt. 5. It takes about 30 minutes for each layer to be placed in the refrigerator to solidify. Therefore, if the time is not enough, the number of layers can be reduced. If the time is sufficient and the pursuit of perfection, the number of layers will be increased. The more layers, the thinner the texture. 6. During the production process, I put the fresh-keeping layer of the refrigerator, not the freezing room, and the temperature was adjusted to 3 °C.