Coconut Milk Osmanthus Cake
Speaking of coconut milk osmanthus cake, many people think of lamellar coconut osmanthus cake, or simply, make it double-layered. But after reading it for a long time, there is no new idea. It doesn’t matter. Today I will teach you to make a golden jade mango coconut osmanthus cake. Although it is still a combination of coconut juice cake and osmanthus cake, this shape is really special, and the value is also “advanced” “A lot, it is said that this shape can be used as a” mochi “in the Southeast Asian Chinese District. Last time, I made a longan osmanthus cake, and then I simmered a golden jade mango coconut osmanthus cake. The osmanthus osmanthus cake has a lighter osmanthus flavor because of the longan flavor, but the coconut osmanthus osmanthus cake has a strong flavor, and It goes well with coconut milk.
Material
Coconut juice layer (6 inches)
320ml coconut milk
Whole milk 240ml
Cold water 160ml
Granulated sugar 80g
Gelatin powder 32g
Osmanthus layer (8 inches)
Dried osmanthus 15g
Yellow Rock Sugar 228g
1200ml hot water
Gelatin powder 60g
To do
① Pour coconut milk, whole milk, cold water, and caster sugar into the milk pan, and stir for about 1 minute to fully blend them.
② Cook over medium heat, slowly add gelatine powder, and pour the powder while stirring.
③ Boil it from the fire and quickly cool in ice water for about ten minutes.
④ For sieving, it is better to choose a finer mesh sieve to make the liquid more delicate.
⑤ Take a 6-inch solid bottom mold (the bottom mold will leak), pour the coconut juice, if there is foam on the surface, gently skim, refrigerate for at least 3 hours, and solidify.
⑥ Take out the buckle and release the mold. Divide 25 pieces, 3×3 cm.
⑦Put all coconut milk cakes into a large plate first. A 10-inch plate may be more suitable. We only have an 8-inch solid bottom square plate, so we only put 4 * 4 pieces, 1 cm apart. , Adjust the cake again, in place.
⑧ Refrigerate for at least half an hour.
Osmanthus layer
① Pour dry osmanthus into 1000ml of hot water, cover with lid for 20 minutes, and filter out osmanthus tea.
② Pour the sweet-scented osmanthus tea into the pot, add crushed rock sugar, turn on the heat, and cook on a slow heat, stirring constantly, until the rock sugar is completely dissolved.
③ After melting, cool and cool, then pour 200ml water to make up to 1000ml.
④ Add the gelatine powder, add it slowly, and stir while adding, until all the powder is added. Be careful not to let gelatine powder particles.
⑤ Then heat the sweet-scented osmanthus liquid until it is hot, turn off the fire and leave the furnace. This step is to make the gelatine powder just added melt more thoroughly.
⑥ Filter the sweet-scented osmanthus liquid and let it cool below 20 degrees.
⑦ Pour the cool osmanthus tea into the coconut cake pan.
⑧ Refrigerate for at least 3 hours, preferably overnight.
⑨ Remove from the refrigerator, remove the mold, cover the reverse with a cutting board, hot water punches the bottom of the mold plate for about 15 seconds, hot water is not hot. Remove the cake pan and turn the cake bottom up into a cake noodle. After refrigerating, cut the pieces first with a large knife and use a small knife instead.
⑩ Remove one by one and store it in a sealed box for no more than three days. The surface can be decorated with a small amount of dried osmanthus.
How to cut pastry to look good?
