Shuixin Xuanbing
1.
Take a bowl and put a few salted cherry blossoms in it.
2.
Pour warm water into a bowl to soak the cherry blossoms, changing the water 3-5 times during the process.
3.
Pour the white jelly into the saucepan.
4.
Then pour the sugar into the saucepan.
5.
Pour boiled water into the saucepan and turn on the fire.
6.
Boil the water in the pot and stir while cooking until the sugar is completely melted.
7.
Then pour the white jelly water into a cup with a spout and let it stand for 3 minutes.
8.
Place the washed and dried mold on a horizontal table, and pour the white jelly water to 90%.
9.
Put the cherry blossoms in the mold, use chopsticks to open the flowers slightly, put 1-2 in a ball.
10.
Cover the lid and close the upper and lower lids tightly, otherwise there will be a seam in the middle, and fill each ball. When closing the lid, heat the white jelly with water to prevent it from solidifying.
11.
After filling it, let it stand at room temperature for 1 minute, or put it in the refrigerator to make it more refreshing.
12.
When the time is up, open the lid and do not leave it for too long.
13.
Pour the soy flour and red syrup into a small bowl. You can eat it as a dip, or you can pour both on top of the black cake. The taste is also excellent.
14.
Finished product
15.
Finished product.
Tips:
The ratio of making Xuanbing must be right, and the time for placing it must not be too short or too long, otherwise it will collapse. If novices do not succeed, do it a few more times. After summing up experience, they will do better. The upper and lower covers must be closed tightly, otherwise the finished product will have an extra circle. You can eat it with syrup and soybean flour without adding sugar. You can also add a little sugar and dipped in syrup and soybean flour as I did. If you don’t like these two, you can add more when you do it. Sugar.
