Jackfruit mousse material: digestive biscuits 160g, butter 80g, whipped cream 450g, sugar 60g, gelatin tablets 20g, cold water, fresh jackfruit 150g, rock sugar, round cake mold 8 inches, gelatin tablets 10g, water and two spoonfuls of jackfruit sauce. Practice: 1. Muddle jackfruit with water, pour it into a pot and add rock sugar to make jackfruit jam. 2. Mash the biscuits, add butter and mix well, pour them into the cake mold, flatten them with a spoon and put them in the refrigerator for later use. 3. Soak the gelatin tablets in ice water until they are soft, add appropriate amount of cold water and warm water to keep warm, pour in the cooked jackfruit sauce and powdered sugar, then whip the whipped cream to 70%, pour in all the materials, and put them in the refrigerator for one night. 4. Melt the gelatin tablets, add jam, pour into the mousse that has been frozen overnight, and continue to refrigerate for about 2 hours.
Passion fruit and jackfruit beverage materials: 4 passionfruits, proper amount of honey, and a spoonful of pineapple juice. Practice: 1, take out the passion fruit pulp and put it in a cup, add a spoonful of pineapple sauce, pour it into warm water for about 250ml, and stir well. 2, according to personal preferences, add the right amount of honey and mix well.
Almond pineapple sago dew material: sago, tremella 1, almond dew 1, jackfruit 3-4, white sugar (rock sugar is better). Practice: 1. First, turn the fire to a low heat, and cook the sago until it is almost cooked. Then turn off the fire and cover it until the sago is stuffy. 2. Filter the cooked sago soup with a sieve, then put it in a bowl and put it in the refrigerator for later use. 3. Put 1 bottle of almond dew, two bowls of water and tremella soaked in hot water for more than 1 hour into the pot until the tremella thickens. 4. Refrigerate the cooked almond dew, add sago, and then cut the refrigerated jackfruit into dessert.
Glutinous rice stuffing: jackfruit, half glutinous rice, proper amount of sugar, 2 teaspoons. Practice: 1, glutinous rice soaked in clear water for 3 hours. 2. Dig out the jackfruit one by one and put it in the refrigerator for later use. 3. Put the glutinous rice into a steamer and steam it over high fire. Turn off the fire for about 20 minutes after the water boils. 4. Put the white sugar into the steamed glutinous rice and stir it while it is hot until the sugar melts. Refrigerate in the refrigerator. 5. Take out the jackfruit one hour later, dig out the glutinous rice inside and brew it into jackfruit.
Roasted jackfruit
Exercise:
1. Take out the jackfruit, take out the stone and leave the pulp.
2. Draw a few strokes on the jackfruit meat.
3. Spread the jackfruit meat flat on the oven rack.
4. Preheat the oven at 200 degrees for 5 minutes, and fire it up and down, with the middle and lower layers 180 degrees 1 hour.
5. After baking 15 minutes, take out the jackfruit and turn it over before baking.
6. After turning over, adjust the oven temperature to 150℃, continue baking in the middle layer, and turn over again after baking for 20 minutes to continue baking.
7. When you see the jackfruit turn brown, you can take it out and let it cool.
Jackfruit milkshake material: appropriate amount of jackfruit, 250ml of pure milk. Practice: remove the core of jackfruit, put it into a cooking machine cup, add 250ml of pure milk, stir evenly at low speed for 30 seconds before drinking.
Jackfruit mousse material: digestive biscuits 160g, butter 80g, whipped cream 450g, sugar 60g, gelatin tablets 20g, cold water, fresh jackfruit 150g, rock sugar, round cake mold 8 inches, gelatin tablets 10g, water and two spoonfuls of jackfruit sauce. Practice: 1. Muddle jackfruit with water, pour it into a pot and add rock sugar to make jackfruit jam. 2. Mash the biscuits, add butter and mix well, pour them into the cake mold, flatten them with a spoon and put them in the refrigerator for later use. 3. Soak the gelatin tablets in ice water until they are soft, add appropriate amount of cold water and warm water to keep warm, pour in the cooked jackfruit sauce and powdered sugar, then whip the whipped cream to 70%, pour in all the materials, and put them in the refrigerator for one night. 4. Melt the gelatin tablets, add jam, pour into the mousse that has been frozen overnight, and continue to refrigerate for about 2 hours.
Passion fruit and jackfruit beverage materials: 4 passionfruits, proper amount of honey, and a spoonful of pineapple juice. Practice: 1, take out the passion fruit pulp and put it in a cup, add a spoonful of pineapple sauce, pour it into warm water for about 250ml, and stir well. 2, according to personal preferences, add the right amount of honey and mix well.
Almond pineapple sago dew material: sago, tremella 1, almond dew 1, jackfruit 3-4, white sugar (rock sugar is better). Practice: 1. First, turn the fire to a low heat, and cook the sago until it is almost cooked. Then turn off the fire and cover it until the sago is stuffy. 2. Filter the cooked sago soup with a sieve, then put it in a bowl and put it in the refrigerator for later use. 3. Put 1 bottle of almond dew, two bowls of water and tremella soaked in hot water for more than 1 hour into the pot until the tremella thickens. 4. Refrigerate the cooked almond dew, add sago, and then cut the refrigerated jackfruit into dessert.
Glutinous rice stuffing: jackfruit, half glutinous rice, proper amount of sugar, 2 teaspoons. Practice: 1, glutinous rice soaked in clear water for 3 hours. 2. Dig out the jackfruit one by one and put it in the refrigerator for later use. 3. Put the glutinous rice into a steamer and steam it over high fire. Turn off the fire for about 20 minutes after the water boils. 4. Put the white sugar into the steamed glutinous rice and stir it while it is hot until the sugar melts. Refrigerate in the refrigerator. 5. Take out the jackfruit one hour later, dig out the glutinous rice inside and brew it into jackfruit.