![]() ![]() ![]() Top with the roasted soybean flour and brown sugar syrup.Invert the raindrop cake onto a large plate or cutting board.Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour. Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water.Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.Do not keep over the heat for too long or the agar will denature! Simmer for 3 minutes, until all of the agar and sugar has dissolved, then remove from the heat. Place the pot over medium heat and bring to a simmer.Add the sugar and whisk again to combine.Let the agar dissolve in the water for about 5 minutes, whisking occasionally. ![]()
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