27's baking diary

27's baking diary

Introduction:

"The four seasons osmanthus at home is blooming again ~ en ~ so I tried to make this" crystal osmanthus honey bean soup ". Below ~ ~ "

Production steps:

Step 1: prepare ingredients: Crystal osmanthus soup: 260g water, a small bowl of osmanthus, 50g sugar, 4G agar. Honey bean soup: water 360g, red bean paste 300g, honey bean 60g, sugar 30g, salt 1 / 8 spoon, agar 8g.

Step 2: soak the agar in cold water until it starts, then pour out the water and squeeze the agar dry. If the time is tight, boil it in hot water. First make osmanthus soup, pour water, sugar and osmanthus into the pot.

Step 3: after boiling water, add agar and keep stirring until agar completely melts. After complete melting, put the basin in cold water and stir while keeping it cool.

Step 4: wait for the osmanthus soup to cool to about 50 ℃, pour it into the 8-inch mold (dip a little water before the mold to demould), don't pour it too cold, otherwise it can't be poured into the mold, put the mold at room temperature for about 1 hour, until it is completely solidified (don't put it in the refrigerator!).

Step 5: according to a certain time, start to make honey bean soup ~ pour water into the pot, after the water boils, pour agar and continue to stir until the agar completely melts.

Step 6: add sugar and honey beans.

Step 7: add the red bean stuffing and continue stirring until it is completely blended.

Step 8: after complete fusion, put the basin in cold water, while stirring, let it cool, about 50 ℃, pour into the osmanthus soup which has been solidified before.

Step 9: seal well, refrigerate in the refrigerator for 1 hour until it is completely solidified, then take it out and cut it into pieces!

Step 10: Well, the delicious traditional sweet scented osmanthus soup is finished ~ ~ I wish you a good appetite ~ see you next time~~

Materials required:

Osmanthus fragrans: a small bowl

Red bean paste filling: 300g

Note: 1, if there is no fresh osmanthus, can be replaced by sugar osmanthus 70g, so that the color of Osmanthus soup will become more transparent, beautiful. 2. Generally, lamb soup can be preserved for 3-5 days, so you must eat it as soon as possible. 3. The sugar part can be increased or decreased according to the sweetness of your own red bean filling. 4. If you don't have honey beans, you can use 360g red bean stuffing instead!

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: sweet