When traveling to Japan in the summer, you must not miss the seasonal limited dessert "Summer Tangerine" from the old wagashi store "Laomatsu". Looking at the picture, you may have guessed that it is actually digging out the citrus pulp and making it into juice. It is made into jelly, but after it is done, it is very refreshing in the mouth and has a soft texture. It is so cold that you can’t help but take one bite after another~ Jelly is a Western sweet that is semi-solid and is made of edible gelatin, water, Made of sugar and fruit juice. Also known as gel, it has a crystal appearance, bright color, and soft texture. Jelly also includes pudding.

Making jelly is easy. Just mix the jelly powder and fruit juice and heat them together to make a jelly liquid, then cool it and form it.

Jelly is a delicious food made from water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling. Carrageenan, also known as carrageenan and carrageenan, is a natural polysaccharide colloid extracted from natural Eucheuma and other seaweeds. It has the basic properties of soluble dietary fiber and is a safe thickening agent approved for use in various foods in my country. agent; Konjac is a herbaceous plant, also known as konjac, which is mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in my country. Konjac powder is a powder product extracted through deep processing. The main component of konjac powder is glucomannan, which is the Approved safe food ingredients. At present, the domestic jelly industry does not use gelatin, which can be seen from the ingredient list of jelly packaging products. Moreover, the proportion of gum powders such as carrageenan and konjac powder in jelly is generally about 1%, accounting for about 5% of the total cost.

Of course this mixture is proportional. Generally, the ratio of jelly powder to juice is 1:10 to 1:20

The simpler method is as follows: 1. Mix 100 grams of jelly powder and about 2000 grams of water.

2 Add an appropriate amount of fruit juice (granular), the specific amount depends on personal taste.

3 Heat in the pot while stirring.

4 After boiling, pour it into a container and cool it into shape.

Notes: 1. If the jelly feels hard, it means that less water has been added. Don't worry, there is a regret medicine for this. You can pour it back into the pot, add water again, and boil it again.

2. The jelly liquid that has just been poured into the container has not yet solidified. You can add your favorite fruits at this time. If it takes a long time and solidifies, the fruit will not fit in.

3. If you add liquid juice or milk directly, there is no need to add water. Just mix the jelly powder and juice in the normal ratio of 1:10 to 1:20.

How to make multi-layered jelly:

Nowadays, supermarket jelly rarely has more than two layers. When you make your own jelly, you can have as many layers and flavors as you like.

The method is also very simple. Just pour it layer by layer.

For example, in the first layer, a mixture of apple-flavored juice and jelly powder is poured into the container, and then cooled and formed. . .

Start pouring the milk and jelly powder mixture on top of the first layer. . Wait for the second layer to cool and take shape. .

Pour the mixture of lychee juice and jelly powder on the second layer. . . Wait for the third layer to cool down. . . .