The key raw materials of poplar honey: grapefruit, green awn and sago dew, which have the advantage of complicated actual operation, must be serious, colorful and pay attention to sampling. Coupled with whipped cream, the combination of Chinese and western, and the corresponding time period, only this delicacy can create this exquisite taste of human delicacy. In traditional poplar honey, milk is selected as a specific liquid raw material, and then mango meat is made into mud, which is not easy to hide its aroma. If coconut milk or whipped cream is added, although it will have more milk flavor, it will be a little sweet, and it will feel that the milk flavor masks the aroma of green awn, so I prefer the traditional method.
It must be sago dew, which can improve the texture of poplar nectar. Decorate some grapefruit fruits on it, not only the color is more prominent, but also the taste is not only slightly sweet, and it will continue to be sweet and sour. Finally, in the choice of green awns, we can choose green awns with less chemical fiber and strong sugar content, such as narcissus awn and Datai awn. They are all very good, mashed into mud and delicate in taste. If the green awn is sweet enough, you can put less or no sugar to prevent the finished product from being sweet. Of course, the taste of glucose is more natural than that of artificially obtained soft candy, and it is not too sweet.
What steps does novice Xiao Bai do at home?
Ingredients: sago dew, green awn, coconut milk, whipped cream, sugar. Process: Put the sago dew into boiling water, boil it for 1 min, then cover it and cool it (about 20min), rinse it with cold water through a filter, and control it. Peel three green awns, beat them into juice with a blender, and cut another piece into 1 cm thickness for later use. It is best to buy grapefruit with red meat, good color and rich flavor; After peeling the meat, gently crush it for later use. Boil sugar in water (the water flow rate of sago dew is about 1∶ 1), pour sago and cook for about 2min, then soak the pot in cold water to accelerate the cooling. When sago drops below 40℃, add whipped cream first, and the amount shall be subject to the color of the juice. Then add brown sugar to see the fragrance of coconut milk. Add mango juice, mix well and taste; If it is acidic, it can be mixed with white sugar. Finally, add grapefruit meat and mango meat and put them in the freezer for refrigeration.