1. List of ingredients: First of all, the ingredients and quality of the jelly itself may affect the properties of the finished product. If the quality of the white bean jelly used is not good, or it has expired, the white bean jelly made may be thinner. In addition, the control of water quantity is also the key. If you put too much water, it may lead to too thin white bean jelly.
2. Production steps: If you don't master the steps in the production process, it may also lead to the formation of jelly. For example, if the boiled water is not completely cooled, the white bean jelly is added, or it is not fully stirred evenly during the stirring process, which may lead to the white bean jelly not forming and becoming a water-like state.
To solve this problem, you can try the following steps to make white bean jelly:
1. Accurately weigh the ratio of white bean jelly to water according to the instructions or recipes. Generally speaking, the ratio of bean jelly to water is 1:20, for example, 20 grams of bean jelly corresponds to 250 ml of water.
2. After boiling the water, wait for it to cool slightly, about 80 degrees, then add the white bean jelly and stir it quickly to ensure that there is no caking.
3. Pour into a mold or container and wait for it to cool and solidify. If you want to solidify faster, you can put it in the refrigerator for refrigeration.
4. If jelly-like jelly powder is made, you can add seasonings such as fruit pulp or sugar water before solidification, and then put it in the refrigerator again for cold storage and shaping.
Finally, you can cut into pieces or use other tools to shape your favorite shape according to your personal taste.
I hope these suggestions will help you! If you have any questions, you can continue to ask me questions.