“Shuixin Xuancai is a traditional snack in Japan. A Japanese snack shop replaced glutinous rice flour with agar, thus making a transparent”Shuixin Xuancai”like a crystal ball.People who have heard of it say that the taste of Shuixin Xuancai is instant.
|salted cherry||5-8 flower|
First, the salted cherry blossoms are soaked in water about 40 degrees, then the container is big enough. Then, when desalination is done, the cherry blossom clip or chopsticks are used to hold the flower handle gently and shake it back and forth. Then, the water is changed every other time. If the cherry blossoms are soaked in water about 3-5 times, it will save time to soak them directly in warm water.
This is the model of the Shuixin Xuancai.
Add 10 grams of white powder and a little granulated sugar to 230 grams of boiling water, rinse and stir evenly, then reheat until boiling (must add boiling water to stir).
The liquid needs to be kept for 3 minutes after the fire is turned off, in order to make the Hyacinth biscuit more transparent.
Put the white powder liquid in half of the mould. When the cherry blossom is put in the mould, you can turn it over with chopsticks to let the flowers disperse.
Then cover the other half of the mould, place the funnel in the hole and continue to fill the other half with white coolant. Then put it in the freezer for 2-3 hours to make the taste better after about 1-2 hours of freezing.
Refrigerate for two hours and pour in
You can also add your favorite fruit.
This is original. You can add brown sugar water or soybean powder.
Cherry blossoms can be added according to the amount you like.
This Shuixin Xuancai was once popular in the circle of friends, and it was also a snack of net hong.
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