Ingredients: bean jelly 1 small bag 100g, two boxes of milk 500g, spring water 800g, two medium-sized mangoes, 1 medium-sized pitaya, about 20 green grapes and 40g rock sugar.
Specific practices
1. Wash pitaya and mango, peel and cut into pieces, which are about the size of grape grains. Wash the green grapes for later use.
2. Pour 500 grams of milk into the pot, add 20 grams of crystal sugar and 30 grams of white bean jelly, and stir while heating until the crystal sugar is completely melted. After the solution is boiled, turn off the fire, pour it into the prepared container while it is hot, and let it cool. Then wash the pot for later use.
3. After the milk jelly cools and solidifies for 20 minutes, put the fruit pieces. I'll probably pose, or I can mix it up.
4. Pour 800 ml of Nongfu Spring water into the pot, add 20 g of rock sugar and the remaining 70 g of white jelly powder, and stir in circles in one direction while heating. After the water is boiled, turn off the fire when the solution is transparent, and pour it into the container where the fruit is put while it is hot. Let it cool until it is warm, and then put it in the refrigerator.
skill
1. Regarding the ratio of liquid such as water or milk to bean jelly, 2.5 liters of water is marked on the packaging bag as100g of bean jelly, which is equivalent to 25: 1. To sum up, the ratio of 10: 1 is 25: 1, and the ratio of making jelly is 13: 1, because I think if there is too much liquid, it will be wasted.
2. When making white bean jelly, you can always have a big fire. You need to keep stirring in circles in one direction to avoid slapping the paste pan. Pour it into the container as soon as possible after boiling, so as not to pour it out after solidification and affect the overall shape of the finished product.
3, sugar, you can change rock sugar into white sugar, or you can not put sugar. After the jelly is ready, pour in honey water or sweet osmanthus and other sweet raw materials, which has a special flavor.
4, the container does not need to be oiled, because it will not stick at all. It can be cured by cooling at room temperature. It is recommended to put it in the refrigerator, but it cannot be frozen. Eat as soon as possible after cooking, usually no more than three days. It is normal to produce a little water after refrigeration. You can drink it or pour it out.
5, white bean jelly can be bought, white bean jelly itself is made of konjac powder, you should pay attention to the ingredients when choosing, the less additives, the better.
6. A bag of100g of white jelly powder can make 5 kg of jelly at most, so we should estimate the consumption. White bean jelly, which can't be eaten at one time, can be sealed in the refrigerator and used as soon as possible.