Coconut cinnamon cake

1

Prepare the material to be used, give the respective amount of each material

2

the first layer of coconut juice cake is to pour 20 g of fish glue into the bowl, mix it with two spoons of cold water until all fish powder becomes transparent, and then heat it in the pan to liquid state, with backup。

3

the first layer of coconut juice cake is to pour 20 g of fish glue into the bowl, mix it with two spoons of cold water until all fish powder becomes transparent, and then heat it in the pan to liquid state, with backup。

4

pour 50 g of light cream, 100 g of coconut, 60 g of sugar into a plate and then put it in the pot for water heating。

5

Once the sugar is fully dissolved, the first hotning of fish powder liquid is added。

6

They are evenly mixed with spoons until they come out without particles。

7

when the fire went out, 250 g of pure milk was poured, evenly mixed。

8

Then half of the container goes down and the container is slowly placed in the freezer to condensate, and the first layer of coconut cinnamon cake is ready. The rest of the solution is for the third floor

9

300g of water and 40g of sugar are poured together into a plate and put in a pot of water to heat it up, so that it is all dissolved. and then you add the fish powder liquid, and you mix it evenly to the ground

10

Then you add four spoons of cinnamon, and you mix it evenly until it cools

11

Take out the condensed coconut cake, pour in half the cinnamon sugar, spread as evenly as possible, and then continue to freeze to condensate in the fridge. The second layer of cinnamon cake is ready. Half of the remaining cinnamon sugar is for the fourth floor

12

In the same way as above, one layer of the remaining solution is laid up to complete the third and fourth layers。

13

After the fourth layer of condensation at the top, put it in a membrane and stay in the freezer for the night。

14

Done

1. Both the pure milk and heavy cream are from German Oetker; they have a very rich and fragrant taste. The coconut milk is from Indonesian Ceres. Interestingly, I used Hong Kong's Rocher for the gelatin powder. Once finished, when you move the finished product, you will realize it really "moves"—it is so elastic! 2. The gelatin powder needs to be fully absorbed by cold water before being heated in a water bath; otherwise, it will form small particles. 3. I use sweet osmanthus that has been marinated for two months, so the osmanthus does not taste bitter. If you do not have properly marinated sweet osmanthus and use dried osmanthus directly, you must first boil it in water to remove the bitterness, though it will still have a slight bitter taste. In that case, you can add an appropriate amount of extra sugar when making the osmanthus syrup. 4. When pouring the second layer after the first has solidified, the solution must be completely cool; if it is too hot, it will cause the solidified lower layer to melt. 5. It takes about 30 minutes or more for each layer to set in the refrigerator. Therefore, if you are short on time, you can reduce the number of layers. If you have plenty of time and are aiming for perfection, make more layers; the more layers and thinner they are, the finer the texture will be. 6. During the making process, I placed it in the fresh food compartment of the refrigerator, not the freezer compartment, and set the temperature to 3°C.