Shuixin Xuanbing

Name: Shuixin Xuanbing
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 7g White jelly; 4s Salted sakura; 200ml cold water water; Some Sugar

by Pure ~ workshop

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

It has been raining in my home country for almost a month. There is no sun and no wind. I just want to respond to the patter of light rain and give life a freshness and sentiment.
Regarding the history of Suishingen Bing, I can’t find too many stories. I only know that it was modified from a Japanese snack called "Shingen Bing". The appearance is crystal clear, the taste is moist, and the mouth melts, which is to cool down. A great product to cool off the heat. Because it contains cherry blossoms, it is called 【Sakura Mizushingen Mochi】. I specially went to the Internet to popularize "cherry blossom jelly", and finally found the difference between it and Shuixingen biscuits in the ingredients: "cherry jelly" is based on the practice of jelly, adding gelatine to make it solidify, using animal fat. The "Shui Xin Xuan Bing" uses the traditional Han nationality "white jelly powder" as the main ingredient to solidify, which is vegetable glue. Therefore, Shui Xin Xuan Cake is more moisturized than cherry jelly, melts in the mouth, and has a clearer appearance. However, this is just my personal opinion, and I welcome your supplements and corrections.
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Ingredients

7g White Jelly
4s Salted Sakura
200ml cold water Water
Some Sugar

Shuixin Xuanbing

1. The salted cherry blossoms are soaked in warm water to remove the saltiness. (If it is salty after brewing it many times, you can add some honey in the water and then soak, the effect will be improved.)

2. Add some sugar to cold water in a pot and bring to a boil.

3. Add the white jelly and stir evenly until completely dissolved.

4. Let stand for three minutes. At this time, it must be maintained at its temperature, otherwise it will easily solidify immediately.

5. Prepare the spherical mold. If not, you can also use a refrigerator ice tray or jelly shell.

6. Flatten the cherry blossoms into the mold, add the white jelly liquid (do not add too much), put it in the refrigerator, or wait for it to solidify at room temperature. It will be demoulded in about an hour.

Tips:
Click to follow my Gourmet Jie account, or search the public account "Pure Workshop" on WeChat. More exciting content and delicious recipes are waiting for you!