Easy to make crystal Miscanthus jelly

Easy to make crystal Miscanthus jelly

Introduction:

Production steps:

Step 1: the materials are very simple: 25g white jelly, 1 mango and 1 rock sugar

Step 2: after the mango is washed, cross cut it with the core, turn the meat and skin out, and cross it.

Step 3: stick the crossed mango skin, cut off the pulp, and you will get the diced mango.

Step 4: add 500ml water to the milk pan, put the rock sugar in, and bring the water to a boil.

Step 5: weigh 25g white jelly.

Step 6: pour in a little boiled rock sugar water to make a paste.

Step 7: pour the jelly paste in the bowl into the milk pot and mix it with the rock sugar water. Lower the heat and slowly stir until the water is boiling.

Step 8: pour cold powder water into the mold with diced mango, cover it with fresh-keeping film, put it in the refrigerator, and demould it as you eat. When demoulding, gently draw a circle along the mold edge with toothpick, and then slowly pick it out or turn it upside down.

Materials required:

White jelly: 25g

Mango: one

Water: 500ml

Rock candy: one piece

Note: the amount of cold powder to handle well, more jelly will be very hard, less coagulation can not. In terms of mold, aluminum mold is better than plastic mold in demoulding. Plastic mold will break the bottom of jelly with a little force, but in terms of price, plastic mold is much cheaper than alloy mold.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: sweet