Why is the jelly made at home not chewy?

The key to the chewiness of jelly is starch. If you choose the wrong starch, the jelly will be chewy

So what are the differences between jelly made with different starches?

1. Pea starch

The jelly produced is the chewiest and has the best taste

2. Sweet potato starch

< p> The jelly made from it is relatively soft and has an average taste

3. Pueraria lobata starch

The jelly made from Pueraria lobata is also relatively soft and dark in color, which is not good-looking, but it is made from Pueraria lobata. The jelly has the effect of clearing away heat and detoxifying. The ratio of starch to water

To make jelly chewy and gluten-free, not only must you choose good starch, but the ratio of starch to water is also important

Pea flour The ratio of water to water is 1:6, and the jelly made will be the chewiest

Teach you a more precise and simple method

Find two identical bowls and a larger basin< /p>

A bowl of starch (when filling the starch, do not press it with your hands, use chopsticks to smooth it), a bowl of water, pour it into the basin

Stir evenly and cook without leaving any lumps of flour.

Pour the remaining five bowls of water into the pot

After the water boils, slowly pour in the pea flour slurry, stirring in one direction with a spoon while pouring

p>

Be patient and don’t be impatient

Just wait until the pea paste changes color

Pour the cooked pea paste into a basin and cool it. After cooling, cover it with plastic wrap Place it in the refrigerator to chill for an hour

Then the smooth and chewy jelly is ready

You can match the side dishes according to your own taste and mix it with the sauce. Is the jelly made at home not chewy? How to make it? Hello everyone, I am He Yaogu. The questioner asked why the jelly made at home is not chewy? To answer this question, we must first look at how the jelly is made, and then find out the reasons step by step during the production process.

So, how is jelly made?

The first step is to prepare materials.

Pea starch, 6 times the amount of pea starch in water

The second step is preparation.

1. Put the pea starch into a large bowl, add 2 times the amount of water as the starch, and stir well until there are no particles.

2. Add 4 times the amount of starch to the pot and bring to a boil over high heat.

3. Pour the stirred pea starch water into the pot and stir continuously. The starch paste in the pot will become thicker and thicker, and slowly turn from white to transparent. Continue to simmer and stir. Let the starch paste cook. When the starch paste keeps bubbling, turn off the heat.

4. Put the starch paste into the container and smooth the surface after filling. Leave it to cool and it will become jelly.

From the production process of jelly, we will analyze step by step the reasons why the jelly is not chewy.

1. Selection of raw materials. When making jelly, most starches can be used as raw materials, but the characteristics of each starch are different, so the appearance and taste of the jelly will be different.

Usually we commonly use sweet potato starch, potato starch, corn starch, mung bean starch, and pea starch. Among these starches, mung bean starch and pea starch have better gelling properties, and the jelly made from them is crystal clear. However, the price of mung bean starch is on the high side, so we generally choose pea starch to make jelly.

2. The ratio of starch to water. When making jelly, there are many opinions on the Internet about the ratio of starch to water, some say 1:5, some say 1:6, and some say 1:7. My practice over the years tells me that 1:6 is the most suitable. In our words, it means neither old nor tender. If you want to be older or tenderer, you can add a little bit to the ratio of 1:6. reduce.

3. Cooking time. The starch paste must be cooked thoroughly and stirred continuously during the cooking process to allow it to heat evenly. Some people make jelly and cover it with a lid to simmer for a while after turning off the heat. In fact, as long as the starch paste is cooked thoroughly, there is no need to cover the lid and simmer, which will only make more rice cakes on the pot.

To sum up, the jelly made by the subject at home is not chewy. There may be three reasons.

1. The materials were not selected well. The selected starch is not very viscous and has low gelling properties.

2. The ratio of starch to water is not well controlled. It may be that there is too much water, and the jelly made is too tender, so it is not chewy.

3. Turn off the heat and start the pot too early. After the starch paste is completely transparent, it needs to be cooked for a while until it bubbles continuously, and it needs to be stirred constantly to prevent uneven heating and some undercooking.

In addition, I also saw on the Internet that some people said that adding a little ice powder to the starch will make the jelly more chewy.

After my experiment, as long as the method is correct, the texture will be the same with or without ice powder.

Why is the jelly made at home not chewy? If you want the jelly to be chewy, first of all, the choice of starch is very important. The ratio of starch to water must be mastered. When cooking the jelly, the heat and time must be mastered. As long as After mastering these, the jelly made is chewy, soft, smooth and very delicious.

Everyone is familiar with jelly. It has a chewy texture and a smooth texture. Many people like to eat it, especially in summer, when the weather is too hot and you have no appetite for anything. A bowl of jelly is an appetizer. We have jelly shops here all year round. They are cold in the summer and fried in the winter. They are all very delicious. I remember when I was a child, my mother used sweet potato starch grown at home to make jelly. It has a smooth texture and is very delicious. Below Let’s share how to do it. 1. Reasons why the jelly is not chewy

1. The starch is not selected correctly. The choice of starch when making jelly is very important. If the starch is not selected well, the jelly will be chewy. We all know that there are many kinds of starches. , such as corn starch, potato starch, sweet potato starch, pea starch, etc. Different starches have different uses. When making jelly, you must choose pea starch or sweet potato starch, so that the jelly will be chewy and delicious.

2. The ratio of starch to water is not well controlled. The ratio of starch to water is very important. Whether the jelly can solidify, whether it will be hard, and whether the tendons are chewy or not are all related to the ratio of starch to water. Water If you add too much water, the jelly will not take shape, and if you add too little water, the jelly will be hard and chewy, so you must master the ratio of starch to water. The ratio of starch to water is 1:5 or 1:6.

3. Failure to control the heat and time when cooking jelly will also cause the jelly to be chewy. When cooking jelly, be sure to use low heat and slowly pour it into the pot while pouring. Stir, don't pour it all in at once. After pouring it in, stir constantly to prevent it from sticking to the pot. If the jelly is not cooked for enough time, it will become chewy. If it is cooked for too long, it will become hard. Be sure to control the cooking time. . 2. Production steps

1. Ingredients: 100 grams of sweet potato starch, 600 grams of water

2. Prepare a bowl, add 100 grams of sweet potato starch, then add 100 grams of water and mix well. Sweet potato starch usually has a lot of small lumps. After stirring evenly, it is best to filter the starch water with a filter to filter out impurities. This will make the jelly taste better. You can also use pea starch to make it.

3. Boil water in a pot, add 500 grams of water to the pot, bring the water to a boil and turn to low heat. Pour in the newly filtered starch water. Be sure to pour it slowly and stir while pouring. Stir constantly to heat the starch evenly and prevent it from sticking to the bottom of the pot. Be sure to use low heat.

4. The starch will slowly become viscous. Cook until there are no white spots in the starch paste. Let the sweet potato starch be cooked thoroughly. Brush the grinding tool with a layer of oil so that it can be easily removed from the mold. Pour the cooked starch paste into the grinder.

5. Cover the surface with plastic wrap or pour a little water to cover the jelly to prevent the surface of the jelly from drying out. After cooling completely, turn it upside down on the chopping board, cut it into long strips of even size, and pour it on yourself If you like the sauce, stir it evenly and you can eat it. It is very chewy and refreshing.

Summary: The chewy and delicious sweet potato jelly is ready. Isn’t it particularly simple? It is best to use sweet potato starch and pea starch to make jelly. The ratio of starch to water must be mastered. Cook When making jelly, use low heat, add the starch water slowly, and stir while adding. Keep stirring, and the cooking time must be mastered. The jelly produced in this way will be chewy and chewy.

Making your own jelly is not as chewy as selling it outside. If you are not a jelly manufacturer, this problem may occur. This is due to the jelly preparation ratio and the lack of jelly improver.

I used mung bean starch as an example to explain how to make your own jelly so that it is chewy, not rotten, consistent, and very bright.

1. First, make good use of its ratio. The ratio of mung bean flour to water is generally 1:5, one part is used to make paste, and the other four parts are boiled into boiling water. Add 100 grams of mung bean flour to 100 grams of water to make a paste, and boil 400 grams of water.

2. The careful preparation method is to pour the mung bean powder into the boiling pot and stir continuously until the mung bean powder is cooked.

3. Is the key issue. Paste the mung beans with a jelly improver that is dissolved in 40-degree warm water. The dosage is between 0.1% and 0.3% of the total weight of the jelly. It can completely change the texture of the mung beans and have a brightening effect without breaking.

Taomei will answer.

If you make jelly at home, it will definitely not be strong. If you don’t add anything and it can still be strong, that would be really strange. As a veteran who has relatives who have been selling jelly for 20 or 30 years, I can tell you that there is an old saying in our area that "alum is the backbone of jelly. If you don't add alum, your jelly will definitely not be strong."

Before my uncle started working in a hotel, he often made a pot of mung bean jelly in the summer and sold it in the town. Because the jelly he makes is strong and the seasoning is delicious, it is basically sold out in two or three hours.

Someone once asked him how his jelly was so good, and he just laughed and said nothing. In fact, Taomei clearly knows that alum is put in it.

Alum is an additive allowed by the state to be put into food. But there are quantitative limits. Generally speaking, no more than 50 grams can be added to each kilogram of starch. Alum has an astringent effect, which can make the jelly mold faster, stronger and better looking. But people nowadays get angry when they hear about alum, thinking that it contains aluminum and is unhealthy.

Eating too much of anything is not healthy, and eating too much steamed buns can make you choke to death. Do you eat jelly as rice? Therefore, eating it once or twice by chance will not cause any harm at all. Besides, aluminum is also an essential trace element in the human body. Don’t be like a scourge when you hear aluminum.

In the past two years, a new alternative additive to alum has been developed for making jelly, which is generally called a compound emulsifying thickener. It is mainly composed of glyceryl stearate. Composed of guar gum, xanthan gum, etc. The effect is better than that made with alum, and it does not contain aluminum, so there are no safety risks. Its addition amount is 5 to 6 grams per 1 kilogram of starch. This additive can be purchased online and is very economical to use. Let’s talk about how to make strong jelly at home.

I remember when I was young, our family was very honest and didn’t know how to do any business. The only businesses we had were two. The first one was tofu. , the second one is jelly. My father would ride a bicycle and go to other villages to sell jelly. He usually exchanged grain for our jelly. Our jelly was made from pure peas. Later, crops like peas became more and more popular. If there is less, there is no profit. I only remember that I can eat this most authentic jelly from time to time.

1. The best thing is to buy pea noodles. It’s authentic. It’s hard to say whether it’s authentic or not.

2. I asked my mother about this in person. My father has passed away. It has been many years. My mother told me personally. I will write down her dictation for you. Remember: the ratio is 1:7, that is, one pound of powder to 7 pounds of water. First stir the powder and water into a thin consistency. That's it, then boil the water in the pot. Remember, the water you just stirred and the water in the pot now add up to 7 parts.

3. After the water boils, pour in the dilute water starch. While pouring, stir constantly to avoid burning the pot.

4. Keep stirring Cook until the pot boils again and there will be bubbles in the pot

5. Then turn off the heat, scoop out the starch paste in the pot, find a basin or something, and put it into the basin,

< p> 6. Let it cool. The way to cool it is to put the basin in cold water. Not too much cold water, just enough to reach the water line of the upper body of the basin. Then wait for it to solidify and press it with your hands until it feels hard. Usually this time is 8 hours.

7. Our approach is to keep the original flavor without adding anything. Very delicious.

Our jelly here is usually made from mung bean flour. Making jelly at home is not chewy, and it is impossible to make it every day at home, as the techniques and heat are not in place. In public restaurants or snacks, the amount of processing is large, so you will naturally develop techniques and make them good and chewy.

Most of the jelly sold in the market is mixed with alum water. It is difficult to make the jelly made at home strong enough, not to mention that the purpose of making it yourself is to keep it clean and healthy. Adding alum in it always makes you feel uncomfortable. What to do? Don’t worry, I’ll give you a little tip: Use isinglass powder or ice powder instead of alum, and you can still make jelly that is strong enough and safe and healthy. As for the amount, just add it in proportion to the amount of jelly you make.

Jelly jelly is also a simple and easy-to-learn delicacy. Many people make their own jelly at home. However, when making jelly, many people often find that the jelly they make is not strong enough and the chopsticks break when they are pinched. What is this? The reason? The reason why the jelly sold outside is strong is because alum is added to it. If you want to make it strong at home, you need to work hard when making it. Just talk and do it.

Ingredients: 50 grams of pea flour, 450 grams of water, salt, minced ginger, minced garlic, chopped green onion, vinegar, chili oil, pepper oil, sesame seeds

Method:

1. Mix 50 grams of pea starch and 50 grams of water evenly

2. Add 300 grams of water to the pot and bring to a boil. After the water boils, slowly simmer. Slowly pour in the starch water, stirring quickly while pouring, so that the starch water is heated evenly. The fire should not be too high. My pot was heated evenly. I turned it on to medium-low heat and stirred it constantly with a spatula. It cooked for 8 minutes.

3. Pour the fully cooked starch paste into a container that feels good. It can be easily released from the mold without applying oil. After the temperature drops, cover it and refrigerate it for more than two hours until it is completely solidified. The solidified jelly will come out in a single pour. Will not break, very Q.

4. Cut into wide strips or use a jelly spinner to scrape them into strips. When cutting or scraping, be sure to dip some cold water on the tool so that it will not stick to the knife. Or sticky spinner

5. Put minced onion, minced ginger, white vinegar, sesame oil, chili oil, warm water, salt and other seasonings into a bowl, add spicy red oil and cooked sesame seeds and mix evenly.

6. Pour it over the jelly and sprinkle with green onions for decoration.

Production points

1. If you want strong jelly, you must first have high-quality pea flour. Buy one and get one free. Two large bags total 500g. If you eat it by one person You can eat it ten times. If you have a big appetite, tell me.

2. Slowly pour the prepared water starch into the pot, and stir it with a spoon while heating it until the starch paste becomes transparent and there is no milky white cornstarch. , you can use a spoon to blend at this time, and turn off the heat when small bubbles appear in the pot.

The starch slurry prepared in this way will become more tough and elastic during constant stirring, and taste stronger

First of all, it may be an error in operation, and the ratio of pea flour and water is not grasped well. Secondly, There may be something wrong with the ingredients you bought. I saw a chef doing it in the hotel. The operation is as follows:

1. Prepare 100 grams of pea flour, add water and stir (add water slowly) until it is fully dissolved. When there are no particles, Yes,

2. Put a little water in the pot over high heat (this step prevents the bottom from sticking). Pour in the pea flour soup and stir while pouring.

3. Remove from the heat and put it in a bowl to let it sit. Let it cool for a while

4. For seasonings, add light soy sauce, oil, minced garlic, pepper and MSG