Sakura Mizushingen Mochi
1.
Take 4 to 5 salted cherry blossoms and soak them in 200g of water for about 5 minutes. During the period, use tweezers to gently move them to help soak the salt in the flowers
2.
After soaking in 200g warm water for 5 minutes, gently shake the stem with tweezers to stretch the flowers. Finally, add 10g sugar with 200g warm water and soak for 10 minutes. Continue to stretch the flowers
3.
Add 10g of jelly to 220g of cold boiled water. Stir well
4.
Put the jelly solution on the induction cooker and heat it on a low heat until the powder is melted. Small bubbles are formed. Use a spoon to scoop out the white bubbles.
5.
Pour the jelly solution into three quarters of the spherical mold.
6.
Use tweezers to put the soaked cherry blossoms into the liquid. Use tweezers to stretch the state of the cherry blossoms.
7.
After stretching, ensure that the cherry blossoms bloom fully
8.
Cover the other half of the mold, pour water into the groove of the mold, and pour the remaining jelly solution into the sphere with a small funnel until the mold is full
9.
Put heavy stone in the groove of the mold
10.
Naturally cool for 20 minutes, then freeze in the refrigerator for 20 minutes
11.
The freezing is over, take it out, and the Sakura Water Shingen Biscuit is ready!
12.
Crystal clear! Can be sprinkled with soybean powder and eaten
13.
Pinky! In fact, you can also put other flowers in it.
Tips:
Note that when heating the jelly solution, be sure to scoop off the white foam with a spoon to avoid bubbles in the formed ball that will affect the appearance
