Sweet scented osmanthus cake with coconut juice(ye zhi gui hua gao )

Sweet scented osmanthus cake with coconut juice

Introduction:

Production steps:

Step 1: osmanthus layer material: sugar osmanthus appropriate amount, Robertson fish glue powder 30g, water 450ml

Step 2: coconut milk layer material: Coconut Milk 200ml, Robertson fish glue powder 30g, sugar 60g, Water 300ml

Step 3: fish glue powder used in Osmanthus layer, add water to melt and open step by step

Step 4: add 450ml water to the milk pot, filter the fish glue with a sieve, and pour it into the pot

Step 5: Boil slowly over low heat, and use chopsticks to keep moving

Step 6: after flameout, add sugar osmanthus and stir well

Step 7: pour Osmanthus fragrans water into the mold, about half the capacity of the mold, cool and refrigerate until set

Step 8: add 300ml water to milk pot and 200ml coconut milk. After separating the fish mucilage, pour in, mix well, bring to a boil, add sugar and mix well. Please refer to osmanthus layer for fish glue

Step 9: cool the coconut water, take out the mold from the refrigerator, and then the osmanthus layer has solidified. Pour the coconut water into the mould and refrigerate until set. Remember that when layering, the sweet scented osmanthus layer must be solidified, and the coconut milk is cool. If the coconut milk does not cool down, it will scald the sweet scented osmanthus layer.

Step 10: coconut rich, soft Q bullet coconut cake can be eaten.

Materials required:

Fish glue powder: right amount

Coconut milk: right amount

Water: moderate

Sweet scented osmanthus: appropriate amount

White granulated sugar: right amount

Note: fish glue powder has fishy smell, so it is best to mix it with food with rich flavor when using

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Zhi Gui Hua Gao