White part:
50 grams of sugar
Fish meal 25 grams
Coconut juice 75g
Vegetable fat cream 25g
25 grams of milk
500g of hot water
Green part:
Fish meal 25 grams
70 grams of sugar
Dried osmanthus fragrans 15g
550 grams of hot water
Osmanthus Jelly's practice?
Take two dry bowls, add Geely powder and sugar respectively, and stir well (this is to make Geely powder melt better and not agglomerate).
First, make a white part. Mix gelatin powder and sugar evenly, then add hot water and stir. After the gelatin powder and sugar are completely melted, add the remaining materials and stir well.
Absorb the surface grease with oil-absorbing paper. This practice is to make the taste more delicate and smooth, and parents who don't mind can also omit it.
Then do the green part: first, sieve the osmanthus and pick out the impurities inside.
Boil the water in the pot, then stir the osmanthus in the pot. Don't cook for too long. When the water boils again for about 30 seconds, turn off the fire. Cover and bake for about 15-20 minutes, and the flavor will be more intense.
Pour the boiled osmanthus water residue into the stirred fish gelatin sugar powder and stir to melt. After this step is completed, the preparatory work will be completed.
According to your own preferences, measure a certain amount of white part in the cup and pour it into the container. Adjust the refrigerator to below 3℃ and freeze for about 10 minutes until it condenses and does not stick to your hands.
After the white part of the first layer condenses, measure the same amount of green part and pour it into the white part, and continue to put it in the refrigerator until it condenses. Note that the temperature of the poured liquid should not be too high at this time, otherwise the previous layer will melt. Repeat the above steps alternately until the desired height is reached.
In the process of waiting, the separated osmanthus will be boiled in water again, and then a proper amount of osmanthus with good color and shape will be selected for top decoration.
Generally, the more layers, the thinner the taste and the more delicate the taste. You can choose according to your own situation. It takes about 4 hours to build the 12 floor at Miaojia. . . . Cry. . . When you make the top layer, you should remove the excess water in osmanthus. First, add osmanthus fragrans into the measuring cup, and then inject the liquid. After adding osmanthus fragrans, the weight is the same as that of the previous layer. After pouring osmanthus, pay attention to the uniform distribution of osmanthus (uneven distribution in the picture. . . Note that the sweet-scented osmanthus that is too dense will taste slightly bitter, and the sweet-scented osmanthus is not enough.
After complete solidification, wrap it with plastic wrap, and adjust the refrigerator to about 3 degrees Celsius for freezing overnight (fresh-keeping layer). The next day, I took out Osmanthus Jelly and cut it into small pieces on the chopping board.