Strawberry Xiaofang
1.
Wash the strawberries, remove the stems and drain, prepare a large mesh sieve and a large bowl.
2.
Pour the strawberries into a mesh sieve, crush them with a wooden spatula, and press out the strawberry juice.
3.
There are 190g of strawberry juice. Don't throw away the strawberry pomace. Add some sugar and stir fry to get strawberry jam.
4.
The glass crisper is brushed with corn oil to prevent sticking.
5.
Pour whipped cream in a small pot.
6.
Pour in strawberry juice.
7.
Pour in starch and white sugar. The starch can be dissolved with a little strawberry juice or water in advance.
8.
Stir well. (The starch is not agglomerated.)
9.
Heat on a low heat, stir while heating, and be careful not to paste the bottom.
10.
When it has thickened, pour it into the crisper and smooth it with a spatula or spoon.
11.
After cooling, cover with cling film and refrigerate overnight. Take it out and grab the edge with your hand to separate it from the box wall. It is easy to take off the film.
12.
Use a knife to cut into small pieces about 2cm square, which can be dipped in powdered sugar or coconut. (I originally wanted to dip the strawberry powder, but the freeze-dried strawberries were glued into pieces after powdered, so I cancelled the original idea)
13.
The finished product!
Tips:
1. I only used 20g of cornstarch, and it felt a little wet when it was made. I added 10g to the recipe.
2. Be sure to have a low heat when heating, the stirring can not be stopped, you must have patience.
3. It will be sweeter when dipped in sugar. If it is dipped in minced coconut, the taste of minced coconut will overwhelm the taste of strawberry. In fact, it will be delicious if it is not dipped in anything.
