Crystal Osmanthus Yokan

Crystal Osmanthus Yokan

1. The agar is soaked in cold water until it starts, then drain the water and squeeze the agar dry. Crystal Osmanthus Soup and Red Bean Yokan Agar should be soaked separately (if the time is tight, the soaking step can be omitted. The soaked agar is easier to melt in hot water); first make the Crystal Osmanthus Soup. Pour water and sugar osmanthus in a pot and bring to a boil

2. Bring to a boil and turn to low heat, put in the agar; continue to cook for 2-3 minutes. Keep stirring while cooking until the agar is completely dissolved in the water

3. After the agar is completely melted, pour it into a mixing bowl. Place the mixing bowl in cold water and keep stirring until it cools to about 50°C (it has become very thick but still hot). Don't cool too much, otherwise it has not been poured into the mold. It will freeze

4. Pour the crystal sweet-scented osmanthus soup into a 7-inch (about 18CM) square movable bottom mold (the bottom and the surrounding area of the mold are dipped in a little water in advance, it will be easier to demold); put the mold at room temperature and place about 1 Hours, until the mixture is completely solidified, it becomes crystal sweet-scented osmanthus soup (do not put it in the refrigerator, this is very important!)

5. Then, start to make red bean yokan. Similarly, boil water in the pot, add agar, simmer for 2-3 minutes with constant stirring, until the agar is completely melted

6. Add the red bean paste and stir until it is evenly mixed. After the red bean paste and water are evenly mixed, add the fine sugar and salt

7. After stirring until the sugar and salt are completely melted, you can turn off the heat. Pour the cooked bean paste into a mixing bowl, sit in cold water and stir constantly to reduce the temperature to 50°C

8. After the crystal sweet-scented osmanthus jelly made before has solidified, pour the red bean yokan filling on it. Then, put it in the refrigerator and refrigerate for 1 hour until it solidifies. After solidification, take it out of the mold and buckle it upside down on the operating table. Remove the bottom mold bottom plate so that the crystal osmanthus soup layer faces upward

9. Cut into small pieces with a knife and serve on a plate. The prepared crystal yokan can be kept refrigerated for 3-5 days

Tips:

1. Agar, also called Yang Cai. It is a kind of coagulant extracted from Gelidium or other red algae. It can be bought in the vegetable market or supermarket condiment shelves. It is very common and is generally silky;
2. Compared with gelatin tablets, agar needs a higher temperature to dissolve in water, and when the temperature drops below 40℃, the agar will solidify immediately. Therefore, when making this yokan, do not let the temperature drop too low before pouring it into the mold, otherwise it will solidify before it is poured into the mold. If this happens, you can reheat it to restore fluidity;
3. Agar can not be replaced by gelatin tablets, their solidification temperature, taste, and physical properties of the finished product are very different;
4. After pouring the crystal sweet-scented osmanthus soup into the mold, don't be anxious and put it in the refrigerator to freeze. After taking it out after refrigerating, the crystal osmanthus jelly will easily form a layer of water vapor, and after pouring in the red bean yolk, the two layers will not be able to stick together;
5. If you don't have a square movable bottom mold, you can also use an 8-inch round cake mold instead. Except for the different shape, the others are the same~