The steps of molecular cooking mango-flavored popcorn are as follows:

1. Fill a large bowl of drinking water at room temperature, and pour a little calcium lactate, accounting for about 1/5 of the water, so as to completely dissolve it.

2.? Mix sodium alginate and mango puree at a ratio of 1:6, and stir evenly with a hand-held cooking utensil.

3.? If the selected puree is too thick, it is necessary to add an appropriate amount of drinking water at room temperature, so that the puree can flow slowly when scooped up. Then let it stand for one night to make the bubbles disappear.

4.? Drop the puree into the mixture in a big bowl with a small spoon or a big straw.

5.? Take out the exploded beads with a colander and put them into drinking water at room temperature, which can be stored for one day. It can also be eaten immediately.

6.? Finished product

7. Fried beads can be eaten with milk tea, fruit juice, pudding, custard and other desserts to enrich the taste.

Tips

If the exploding beads are soaked in the mixed solution for too long, the outer membrane will thicken, which will affect the taste.