Desserts | Sakura Water Shingen Cake [exclusive]

Name: Desserts | Sakura Water Shingen Cake [exclusive]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4-5s Salted sakura; 7g White sugar; 10g White jelly

by Bear 005

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Before today's main text begins, first of all, I would like to send blessings to bear fans for being late, happy National Day! The editor who lived abroad found that after going abroad, I became more patriotic than before. Perhaps many international students are like me. After going abroad to broaden their horizons, they discovered that the moon abroad is actually not that round, and the motherland is actually really good! Finally, I wish my friends in China can enjoy this little holiday, share food with your loved ones, and let my food warm your heart and stomach. 🎈🎈

Shui Xin Xuan Cake, also known as water drop cake.
It has a crystal clear, light and smooth taste, and melts in the mouth.
Appetizer before a meal and relieved after a meal, it is a must-have item for National Day~

[Welcome to pay attention to my WeChat public account-Baby Bear’s food diary, let my food warm your heart and stomach ❤️ (scan the QR code, see the end of the article~)]"

Ingredients

Desserts | Sakura Water Shingen Cake [exclusive]

1. Ingredients needed (see the picture on the left)

Desserts | Sakura Water Shingen Cake [exclusive] recipe

2. Soak the salted cherry blossoms in warm water for two hours, changing the water three times in between.

3. 50g warm water + 10g white jelly + 7g white sugar, stir until melted.

4. Add 200 g of boiling water and continue to stir.

5. Allow the jelly to melt for 2-3 minutes. Pour into the mold twice and adjust the posture of the cherry blossoms. [First arrive at the amount of half of the mold, then fill the remaining half of the mold through a small funnel]

6. It can be solidified after standing for one hour at room temperature.

7. That's it! ! Isn’t it super easy! ! !

Tips:
1. If there is no white jelly powder, ice powder or agar powder can be used, but the taste will change slightly if the powder is different.
2. The mixture is easy to solidify after cooling, so pour it into the mold as soon as possible.
3. If you like the taste of Bingbing, you can put it into the mold and put it in the refrigerator for 20 minutes.
4. Please use it as soon as possible after solidification, otherwise it will be transformed in about half an hour. . . a pool of water. . . 😂😂
5. The best match: cooked soybean powder + black syrup. Adding cooked soybean flour and black syrup is the original Japanese way of eating~