Kiwi agar jelly

Material

4 grams of agar, 28 ml of cold boiled water, 5 Kiwi fruits and 3-5 tablespoons of sugar

Practice

1. Peel Kiwi fruits and stir the mud with a cooking machine for later use;

2. soak the agar in clear water for about 45 minutes, then take it out and drain off most of the water;

3. Put the soaked agar into a pot, add cold boiled water, turn on low heat, stir constantly until the agar is basically dissolved, add sugar, and turn off the heat until the sugar agar is homogenized in water;

4. Prepare the container with agar solution. You can first put a layer of plastic wrap on it to facilitate demoulding. If it is a small model, put it in cold boiled water for a while, so that the inner wall of the model can be stained with water. (This step can be prepared before cooking agar liquid)

5. Add kiwi fruit puree into agar liquid, stir it evenly, pour it into the model, let it cool, put it in the refrigerator for one night, and then take it out and demould it;

6. About demoulding: 1. Small model-first pick up the small model, take one edge to the chopping board and knock it a few times, then take it to a container filled with cold boiled water, soak the model in water, knock it a few times on the back, turn it over, and gently push the agar jelly from the opposite side of the edge that was just knocked on the chopping board with your hands. This process should not be carried out in water, with the help of the buoyancy of water.

7.2. large container-the agar jelly in the large container, together with the plastic wrap, is taken out, placed on the chopping board, and the corresponding shape is printed with the model.

Red bean agar cake

Material

36g of water, 36g of red bean paste stuffing, 6g of fine sugar, 1/8 spoon of salt, 8g of agar

Method

1. Soak the agar in cold water, then remove the water and squeeze it dry, so it is easy to melt in hot water.

2. Boil water in a pot, add agar, and simmer for 2 or 3 minutes with constant stirring until the agar is completely melted.

3. Add the bean paste stuffing and stir until it is evenly mixed.

4. Mix the bean paste with water evenly, then add the fine sugar and salt.

5. Stir until all the materials are completely melted, and then turn off the heat.

6. Stir the cooked bean paste to prevent solidification, slightly lower the temperature to 6-7 degrees, pour it into the mold, and take it out of the mold after solidification.