Hello~ The procedure for making jelly at home is very simple and does not require many materials. The main thing is that if the main ingredients prepared such as milk, jelly powder, agar, pectin powder, etc. are of high quality, the jelly will be delicious!
~The next few jelly recipes are recommended to you~!
(1) Coconut milk sago and mango jelly is very tropical~ Ingredients: 500g mango puree, 500g water, 12g agar, 15g lemon juice, 40g rock sugar.
How to make mango jelly: 1. Soak the agar in water for 2 hours until soft; 2. Peel, core and cut the mango into small pieces, put it into a grinder, add lemon juice and beat into mango puree; 3. Mix the soaked agar with water,
Put rock sugar into a pot and bring to a boil, then simmer over low heat until melted; 4. Add mango puree, mix well and turn off the heat, pour into a suitable vessel and let cool; 5. Cover and place in the refrigerator to refrigerate, remove and cut into small pieces after solidification
That’s it.
How to make coconut sago and mango jelly (comprehensive steps are out!~) Ingredients: mango jelly, sago, coconut powder (canned coconut milk can be used instead).
Method: 1. Put water in a pot and bring to a boil. Add the sago and cook over low heat for about 10-15 minutes until only a few white spots remain in the middle of the sago. 2. Take out the sago and rinse away the mucus on the surface with cold water. 3. Pot
Put another piece of water into the pot and bring to a boil. Add the rinsed sago and cook slowly over low heat for about 10-15 minutes until the white spots in the middle of the sago completely disappear (remember to stir frequently during cooking to prevent sticking to the bottom of the pot).
, turn off the heat when it becomes crystal clear; 4. Take out the millet and immerse it in cold boiling water, cool it and put it in the refrigerator for later use; 5. Blend coconut powder and water at a ratio of 1:5 and stir into coconut milk, then put it in the refrigerator for later use; 6.
Scoop an appropriate amount of sago into the cup, add coconut milk, and top with mango jelly.
(2) Orange jelly not only has a childlike appearance, but is also rich in vitamin C and can whiten skin~!
Ingredients: two oranges, 15 grams of fish gelatin powder, 5 grams of sugar, 300 grams of orange juice.
Method: 1. Prepare two oranges; 2. Cut them in half; 3. Hollow out the pulp inside the oranges; 4. Pour the orange juice into a small pot; 5. Mix the sugar and isinglass powder thoroughly; 6. Pour
Pour into orange juice; 7. Boil the orange juice; 8. Filter through a sieve and let cool until fluid; 9. Pour into empty oranges, refrigerate for more than three hours, take out and slice into pieces.
Warm tips: 1. The ratio of fish gelatin powder to water is 1:20. 2. There are two ways to stimulate the coagulation of fish gelatin powder. One is to soak the fish gelatin powder in a little cold water and wait for the fish gelatin powder to absorb
Add enough water and add orange juice.
Another way is to stir the isinglass powder and a little sugar, so that the isinglass powder can be poured directly into the orange juice without clumping.
3. In the same method, you can make watermelon jelly, grapefruit jelly, and other fruit jelly that children like.
4. If the orange falls easily after being cut in half, you can cut a small piece from the bottom of the orange to prevent it from falling.
(3) Ingredients for milk yellow peach jelly: yellow peach, agar, sugar, milk Method: 1. Add 2 tablespoons of sugar to the yellow peach and blend into puree with a blender.
Do not add water while mixing.
2. Wash the agar and soak it in water for 1 hour, so that it can be fully melted during cooking.
After the agar is soaked, take it out and wring out the water, add additional water (the amount of water needs to be adjusted according to the amount of agar) and put it on the fire to simmer.
Strain the cooked agar-agar juice through a strainer to make the jelly taste smoother.
(I forgot to take a picture of this step. I borrowed this PP from when I was making orange jelly. The process is the same~) 3. Mix the yellow peach puree and the filtered agar liquid evenly and you can assemble the mold.
There is no special jelly mold, I use an egg tart mold.
After molding, place in the refrigerator to cool and solidify.
I put it in the freezer so it cools down faster, which takes about 3-5 minutes!
4. The subsequent demoulding is also very critical. If you are not careful, it will be "disfigured", so you can use this method.
After taking the mold out of the refrigerator, soak it in hot hot water for half a minute until the edge of the mold feels melted.
5. Use a toothpick or a disposable fruit fork to gently draw a circle along the edge of the jelly. The movement should be gentle, and then the jelly can be poured out.