12/30/2023 0 Comments Strawberry raindrop cake![]() If it is not transparent or has a fishy smell, it is the reason why the quality is not good. High-quality agar and gelatin should be colorless and odorless. Their main difference is that the source is different, agar is derived from plants, and gelatin is derived from animals, and agar has stronger gel properties. I use a round silicone baking tray, or I can use ice cube molds, cups, etc.Īfter the basic molding, put a strawberry (don't wait until it is completely formed, then it will be layered), slowly pour the remaining solution into the refrigerator and store it for about 30 minutes.Īfter molding, you can demould! God, it’s too watery!īoth agar and gelatin are common ingredients for making snacks. Pour the solution into a round bottom mold and pour it into the refrigerator for about 30%. Place the pan in cold water to accelerate cooling. Microwave for 2 1/2 minutes, or until it. Pour the agar powder, sugar (optional) and water into the stockpot, heat over medium heat, stir until the agar and sugar are completely melted, and turn off the heat after boiling. Preparation Take the 1 cup of spring/mineral water and pour it into a microwavable cup with the agar agar and sugar. Make your own water droplets~ Ingredients: The water consumption of different brands of agar will be slightly different, and you may have to adjust the dosage according to the formula. I believe that the results of different ratios will be very different! If the agar ratio is too small, the water droplets cannot be formed, and if the agar ratio is too large, the finished product will become like a rubber ball. The ratio of agar to water directly affects the texture of the final product. The difference between the two is detailed in the public number ECHOLIFE. Usually we use gelatin gelatin when making mousse or jelly, but the agar agar agar is used in the water letter black cake. The taste of Shuixin Xuan cake is as clear as water, but it has a jelly taste, which is especially suitable for this season. In fact, the raindrop cake originated from the Japanese mizu shingen, only need to use agar and water. ![]() "Oh my god, it's amazing!!!" The price of 8 knives is actually queued to buy. The crystal clear is like a huge raindrop, with black syrup and soy flour, which shocks the old beauty. If the strawberry puree is too cold when added, it might make the milk curdle.I heard that the raindrop cake in New York has been sold crazy. Kanten melts at 194 degrees Fahrenheit but can start to set at about 122 degrees Fahrenheit. Make sure the strawberry puree isn’t too cold.Keep stirring the milk while you wait, as you don’t want the liquid to set. Once the liquid cools down a bit, it will be easier to mix. After melting the kanten, wait a while before adding strawberry puree to avoid curdling.Add the sugar after kanten melts to keep the consistency smooth.You need to warm milk over low heat for a while to melt kanten powder. Kanten needs to melt completely, but you can’t boil milk. ![]() It contains almost no calories but adds filling substance to any recipe. In fact, kanten enjoys some fame, being a kind of health food or “superfood” in Japan. Both agar and kanten are healthy vegetarian alternatives to gelatin, which is commonly used in the West and made from animal parts. Traditional Japanese food recipes often call for agar, a different but similar jelling agent made from algae, instead of kanten. Take a look at this summer veggie tofu gelee. Especially during the summertime – as jelly dishes have cooling properties – it is common to see seasonal ingredients turned into jellied meals and snacks. Not only does Japanese food culture use jellying for desserts, which are usually visually stunning and sweet (check out this raindrop cake), but jellying gives substance to savory recipes as well. Japan food recipes that require jellying are far more extensive than what you will find in the West. This is a masterpiece that will have friends and family clamoring for seconds. Recipe and video for sweet and creamy strawberry milk kanten, an authentic Japanese dessert recipe that uses fresh seasonal fruit and traditional jellying techniques.
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