Tanabata Star Festival Yokan
1.
It is best to choose the side of the fresh-keeping box to be vertical. If the side of the box is inclined, it will be more unsightly. In addition, it is best to have a right-angled box, but I only have rounded corners, so I cut off the sides when I cut the pieces at the end.
The box I use is this size, you can adjust the amount of material according to the size of the box.
2.
Make the red bean layer first.
Find a small oil-free pot, put the red bean paste, white sugar, and Hantian powder into it. Heat it on a low fire until the sugar and powder are all melted. You can pour it into the box when the bubbles boil.
I made a thicker red bean soup by myself. It should be okay to use commercially available red bean paste. Just mix it with hot water. If this is the case, don't put sugar in it.
Note that the box should be placed at an angle, with something underneath. At first I used a small dish, but later found that the effect was not good. The book is the best one, and the height can be adjusted through the pages of the book.
3.
Don't need to put it in the refrigerator. After waiting for a while at room temperature, you will find that the red bean layer is a bit solidified.
At this time, you can wash the pot to prepare the milk layer.
I will not add sugar to the milk, otherwise the whole is too sweet, so sweet stars add it by themselves!
Heat the milk with Hantian powder on a low fire until the powder has melted, and the bubbles can be poured into the box after a little bubbling.
Note that milk is very easy to coagulate, so immediately pour it into the box and adjust the inclination when it is cooked. The action must be fast!
Also, it is best to use a chopstick or spoon to divert the flow when falling down, or slowly fall down from the side wall, otherwise the impact and heat will destroy the flatness of the red bean layer. The same is true for each subsequent layer.
Then use a spoon to scoop the bubbles away.
4.
Milk is easy to coagulate, so you can scrub the pot to make a light blue layer after finishing it.
Add a little bit of pigment in the boiling water, really a little bit, because it is especially easy to dissolve in the water, it needs to have a transparent feeling instead of pure blue ink, so the amount is small and small.
Then add white granulated sugar and Hantian powder, heat on low heat until the sugar and powder are all melted, boil for 30 seconds after opening, and then pour it into the box.
In the same way, diversion is required. The box is slanted.
Then, when it is a little bit solidified, sprinkle some coconut paste on it, so that in the end a little bit of white is in the middle instead of sinking to the bottom. Conditional local tyrants can use gold leaf. I can only take the second place.
Don't forget to scoop out the bubbles with a spoon.
5.
It takes a little longer for the water to freeze.
Then wash the pot to prepare the final layer.
Damn, washing the pot is really annoying!
Repeat the above steps, add color to boiled water to adjust the color you like, then add white sugar and Hantian powder, heat on low heat until the sugar and powder are all melted, boil for 30 seconds and pour it into the box.
In the same way, diversion is required. The box can be placed upright.
Don't forget to scoop out the bubbles with a spoon.
Finally, it is slightly solidified and sprinkled with coconut paste.
6.
After everything is done, put it in the refrigerator for at least 3 hours.
7.
Then demould the cut pieces.
Because the red bean paste has no preservatives, I don’t think it can be kept for long.
I have eaten it in 2 days and it hasn't been broken, so let me give you a reference.
Tips:
*It must be diverted, otherwise the heat and impact will destroy the flatness of the layer below and rush out a pit. .
*Be sure to take out the bubbles, otherwise there will be bubbles in it and it will feel ugly after freezing.
*Each layer should be roughly solidified but not completely solidified, otherwise it will be completely layered without fusion, especially the last two layers, the color difference is too obvious to create the effect of the starry sky!
*After demoulding, I used a knife to scrape the side slightly and found that the whole and the crisper were separated. Then I reversed the buckle and then cut the pieces upwards. The action should be soft, or it would break. . .
*Hantian powder mine says that 100g water can be solidified with 6-10g powder. I took the middle value of 8g. The ratio of 6g feels a bit not stiff enough to make. You still have to convert the ratio according to your own Hantian powder instructions.
*After cutting, refrigerating will produce a little water, but it will not cause collapse or deformation, but I don’t know where the water comes from. If someone knows, tell me, the person in my house said it is condensed water. Forgive me for bad physics. understanding. . .
*Gelatin or agar can be used instead, as long as it can be solidified, the ratio must be adjusted by yourself.
