Crystal Osmanthus Cake with Coconut Milk
1.
Prepare various materials.
2.
Weigh out an appropriate amount of white sugar. The sweetness made by this amount of sugar is moderate, and those who are addicted to sweets can increase the amount appropriately. The double-carbon white granulated sugar from Ganjuyuan I use has uniform granules and no impurities. The finished product is also crystal clear without sieving.
3.
Soak the two gelatine tablets in cold water to soften (soften) and remove them, and drain the water.
4.
Pour the coconut milk, milk and white sugar into a small pot, stir until the sugar is completely melted, add a portion of gelatine flakes, heat to 50-60 degrees on low heat, wait until the gelatine is completely dissolved, set aside. Then the white solution is ready.
5.
Pour the sugar osmanthus and water into another small pot, add another piece of gelatine, heat it on low heat until the gelatine is completely dissolved, and then set aside. So the sugar osmanthus solution is also ready.
6.
Next into the mold: Pour 1 spoon of sugar osmanthus solution into a square glass box, put it in the refrigerator for 20 minutes until it solidifies.
7.
Pour 2 spoons of coconut milk solution on the solidified surface, put it in the refrigerator until solidified, and then pour 2 spoons of sugar osmanthus solution repeatedly.
8.
This is repeated until the entire glass box is filled. Wipe the surface of the box lightly with a hot towel, and cut into pieces after releasing the mold.
Tips:
1. When heating the two solutions on a small fire, be sure to keep the temperature within 50-60 degrees. If it exceeds 80 degrees, it will affect the gelatine solidification.
2. Horseshoe powder and agar also have a coagulation effect similar to gelatin, but contrary to gelatine, which can not be heated at high temperature, horseshoe powder and agar need to be cooked at high temperatures to solidify, and the finished product is relatively turbid, not as clear as gelatin.
3. The amount of liquid in each layer can be adjusted according to the size of the box. It is more convenient to measure with a large spoon. Be sure to pour the solution of the next layer after one layer has solidified to avoid mixing.
4. If you don't like the sweet-scented osmanthus petals in the finished product, you can sieve it before pouring it into the glass box.