Chinese Food
Cherry blossom water Xuan cake
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Do you remember the hot shuixinxuan cake on Weibo last year? In fact, shinxuan cake is a traditional Japanese snack. It is made of glutinous rice flour and eaten with soybean flour. Later, a Japanese businessman replaced glutinous rice flour with white jelly to make such a transparent shuixinxuan cake. Put the cherry blossom into the Xinxuan cake. It's just to satisfy my lust for spring. I hope to see the cherry blossom in four seasons a year. Because of the addition of sugar, this Xinxuan cake is also very sweet to eat directly. Compared with the traditional way of eating, you need to add peanut chips, soybean powder and brown sugar syrup, etc. but I personally think that as long as you like, you can add some materials that cater to your personal taste, such as honey, jam, chocolate jam, etc. each flavor will be different. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Soak the cherry blossom in boiling water in advance. Take it up and put it into the mould for standby.
Step2:White granulated sugar is added to the purified water. Heat it on a low heat until it boils.
Step3:Add the white jelly. Keep heating for about 2 minutes on a low heat. Keep stirring until the white jelly melts completely.
Step4:After leaving the fire, put the small pot in cold water to cool down a little.
Step5:Pour the cold powder solution from the small pot into the spherical ice lattice mold.
Step6:Wait for the Xuan cake to solidify at room temperature.
Cooking tips:1. Because the opening of the spherical ice lattice mold is so small, it needs to use funnel or other tools to help pour. I use a slightly processed flower mounting bag to complete this step. 2. After leaving the fire, it should be cooled slightly to the temperature that will not damage the mold. There are skills in making delicious dishes.
