"Moving" coconut juice sweet scented osmanthus cake(hui dong de ye zhi gui hua gao )

"Moving" coconut juice sweet scented osmanthus cake

Introduction:

"The first inferior version of coconut osmanthus cake was born. The knife work is really clumsy, but the taste won't disappoint you. The more you feel the word real material, the more you do with coconut osmanthus cake. Everyone's practice is basically the same. The key lies in the selection of materials. It tastes much better than the five-star Baiyue building. Originally, I wanted to make 6 layers, but I couldn't wait for the fourth layer to solidify in the refrigerator last night, so I was already drooling on the sofa to see Duke Zhou. "

Production steps:

Step 1: prepare the materials to be used, and weigh the respective amount of each material

Step 2: first make the coconut cake layer: pour 20g of fish glue powder into the bowl, mix with 2 spoonfuls of cold water until all fish glue powder becomes transparent, then put it in the pot and heat it to liquid state, set aside.

Step 3: first make the coconut cake layer: pour 20g of fish glue powder into the bowl, mix it with 2 spoonfuls of cold water until all fish glue powder becomes transparent, then heat it in the pot until it is liquid, and set aside.

Step 4: pour 50g light cream, 100g coconut milk and 60g sugar into a plate, then put them into a pot and heat them with water.

Step 5: after all the sugar is dissolved, add the heated fish glue powder liquid.

Step 6: stir them evenly with a spoon until no particles appear, then turn off the engine and take them out.

Step 7: turn off the engine and take it out. Pour in 250g pure milk and stir well.

Step 8: then pour half into the container, slowly put the container into the refrigerator until it solidifies, and the first layer of coconut juice sweet scented osmanthus cake is ready. (the remaining half of the solution is used for the third layer)

Step 9: pour 300g water and 40g granulated sugar into a plate, put them into a pot and heat them with water until all the granulated sugar dissolves. Then add the fish glue powder liquid and stir until there are no particles

Step 10: then add 4 spoonfuls sugar osmanthus, stir well, wait for it to cool naturally

Step 11: take out the solidified coconut cake layer, pour in half of the sweet scented osmanthus sugar liquid, the sweet scented osmanthus should be evenly distributed as far as possible, and then continue to put it into the refrigerator until solidified, the second layer of sweet scented osmanthus cake is ready. (the remaining half of sweet scented osmanthus syrup is used for the fourth layer)

Step 12: apply the remaining solution layer by layer in the same way as above to complete the third and fourth layers.

Step 13: after the top four layers solidify, cover them with plastic wrap, put them in the refrigerator overnight, and then take them out and cut the cake the next day.

Step 14: finished product

Materials required:

Pure milk: 250g

Light cream: 50g

Coconut milk: 100g

Fish glue powder: 50g (twice 2525)

Sweet osmanthus: 4 teaspoons

Sugar: 100g (6040 twice)

Notes: 1. Pure milk and light cream are made by Germany olderberg, with a strong flavor; coconut milk is made by Indonesia Jiale; interestingly, I use Hong Kong's Robertson as fish glue powder. After the finished product is finished, when you move it, you will find that it will really "move", too elastic! 2. Fish glue powder needs to be fully absorbed cold water and then heated in water, otherwise it will have small particles. 3. I use sweet scented osmanthus which has been pickled for 2 months, so the sweet scented osmanthus will not be bitter. If you don't pickle sweet scented osmanthus and use dry sweet scented osmanthus directly, you need to boil it with water first to create a bitter taste, but there will still be slight bitterness. When you make sweet scented osmanthus cake solution, you can add sugar appropriately. 4. Pour one layer into the second layer after it is solidified. The solution must be cool, and if the temperature is high, the solidified lower layer will melt. 5. It takes more than 30 minutes for each layer to solidify, so if the time is not enough, you can reduce the number of layers. If the time is enough and you want to be perfect, you can make more layers. The thinner the layers, the more delicate the taste. 6. In the production process, I put the fresh-keeping layer of the refrigerator, not the freezer, and the temperature was adjusted to 3 ° C

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hui Dong De Ye Zhi Gui Hua Gao