Orange crystal jelly

Orange crystal jelly

Introduction:

"The original juice is 100% fresh orange, the visible flesh is crystal clear, and the production is very simple"

Production steps:

Step 1: squeeze the orange juice from the orange peel and dig up the remaining orange meat

Step 2: soak agar in warm water and cook until agar melts

Step 3: let the water boil and pour in the orange juice

Step 4: stir well, turn off the heat and add sugar immediately to melt it

Step 5: pour into the mold

Step 6: cool to eat or refrigerate

Materials required:

Orange juice: 100g

Water: 150g

Agar: 4 g

White granulated sugar: 15g

Caution: Agar will coagulate slowly when the temperature is lower than 40 ℃, and gilding will coagulate when the temperature is lower than 10 ℃, so it should be stored in the refrigerator. Agar is suitable for firmer fixed products such as cold cakes, almond tofu, and gilding is suitable for mousse or pudding. Gilding is softer and more elastic than agar

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet and sour