Citrus Longan Jelly Cake

The Q-jelly jelly and the unique flesh of Longan feel so wonderful ~ Now in the litchi season, your buddies can also be replaced by pitted litchi

Materials

Mould: 10 inch chimney mould (diameter: 25.5cm / height: 9cm)
level one
Canned Longan 1 can
2 teaspoons of agar powder (about 4.9g)
2 teaspoons of jelly powder (about 4.9g)
Granulated sugar 70g
500ml of water

Second floor
Orange juice 1000ml
3.5 teaspoons of agar powder (about 8.6g)
3.5 teaspoons of jelly powder (about 8.6g)
Fine sugar 120g

Practice

① Lay the longan tightly on the bottom of the mold.
② Mix and mix the first layer of agar powder, fine granulated sugar, and jelly powder.
③ Pour 500ml of water into the pot, add the mixture in ②, and heat until the powder melts. Stir constantly while cooking.
④ Take out 4 tablespoons of solution ③, cool to warmth with ice water, and keep stirring.
⑤ After slowly cooling the solution in ④, slowly pour it into the mold.
⑥ Start to make the second layer. Mix the second layer of agar powder, fine sugar and jelly powder and mix well.
⑦ Prepare a clean pot, pour 1000ml of orange juice into the pot, then add the mixture of ⑥, heat and boil. Stir constantly while cooking.
⑧ Check the state of the first layer in the mold, whether it is completely cooled. Lightly poke the surface of the first jelly layer with a fork (the purpose of this is to make the first layer and the second layer difficult to separate when demolding).
⑨ Take out 3 tablespoons of solution ③, cool it with ice water, and keep stirring.
⑩ After the orange solution slowly cools, slowly pour it into the mold, send it to the refrigerator to refrigerate for more than 4 hours, and then it can be demoulded.
⑪ The method of demoulding can refer to the following moving picture