2. Add white bean jelly. In addition to white bean jelly, agar, ice powder, gelatin and jelly powder can also be used. If you can't buy these, use QQ sugar)
3. Stir until the white bean jelly melts, and continue to heat for two or three minutes.
4. Pour the water in the pot into the ice and fill it with ice. (Spherical ice cubes are purchased online. If the ice cube injection port is too small, use
Before water is injected, use a bamboo pole to drain the water. If there are no spherical ice cubes, use the ice cubes in the refrigerator. If there is no ice compartment in the refrigerator, use a jelly shell instead)
5. Wait for Shuixinxuan cake to solidify at room temperature.
6. During the cooling process, dip can be prepared. The dipping sauce of Shui Xin Xuan cake is similar to sugar. Add a little water to brown sugar and boil it into syrup. Sprinkle with chopped flowers and bean powder.
1, and the ratio of coagulant to water can basically be used with reference to the ratio of 1:50.
Shuixinxuan cake
2. If it is produced in large quantities, the coagulant can be dissolved in a small amount of water first, and then added into boiling water to be stirred and dissolved.
3. If it is made of agar, QQ sugar, jelly powder and gelatin, it needs to be refrigerated.
4. When using white bean jelly, some white bean jelly is actually sweet. If you don't like the strong taste, you don't need to put so much polysaccharide.
5. If you use salted cherry blossoms, you can soak them in cold water first and gently rub them with your fingers to help them bubble. If you are particularly concerned about the salty taste, change more water when soaking, and use warm water for the last soaking.
6. Adding cooked soybean flour and black syrup is the most primitive Japanese way to eat. If you are too lazy to cook black syrup, you can try honey or condensed milk.