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Lemon juice is not commonly added in the traditional recipe of "Hydrangea", and therefore they would usually taste sweeter. I personally prefer this version with lemon as the taste is much fresher. Please try this at home if you are interested.
Ingredients
For Kingyoku Kan [Agar Jelly]:
Water 200mL
Itokanten (Agar Stripes) 5g (4-4.5g if powdered agar is used)
Castor sugar 250g
Lemon juice 35g
Mizuame (Millet Jelly) 35g
For lemon and bean paste filling:
Sweetened white bean paste 150g
Lemon juice 15-20g
(The proportion of lemon juice in the Kingyoku Kan can be adjusted according to personal preference, yet the total weight of lemon juice and water must equal to 235g)
Procedure
1. Soak Itokanten (Agar Stripes) in water for at least 10 hours.
2. Put water and soaked Itokanten into a pot, simmer the mixture until the Itokanten is completely dissolved.
3. Add the castor sugar, simmer the mixture until the sugar is completely dissolved, then turn off the heat. Stir in 35g of Mizuame (Millet Jelly) while the mixture is still hot, mix well, then sieve the mixture.
4. Add 35g of lemon juice, mix well and divide the mixture into two parts. Add food dyes respectively.
5. Pour the 2 parts of mixture into separate moulds, let them set and solidify.
6. Once solidified, cut the Kingyoku Kan (Agar Jelly) into cubes with side length of about 0.5cm.
7. Add lemon juice into the sweetened white bean paste, stir well and cook the mixture on extremely low heat until almost dry.
8. Cool the sweetened bean paste mixture and divide them into smaller spheres of about 15g in weight.
9. Spread out the agar jelly cubes on cling film, then wrap up each sweet bean paste sphere with these agar jelly cubes.
Remarks:
1. Lemon juice must be added in after heat is turned off, or else the coagulability of the agar mixture would be worsened.
2. If the filling can't be easily wrapped by the Kingyoku Kan, brushing a little bit of agar solution on the surface of it before wrapping it up with the jelly cubes would be helpful.
English subtitles:Sherman So(Thank you very much!)