White jelly is a very simple and easy to operate, no need to worry about the smell of fish gelatin powder, the texture is more tender than the agar. Compared with the commercially available jelly, the texture of the white jelly is not so solid, and it is relatively soft and tender. But winning is more peace of mind without adding. ----------------------------------------- [Preparation materials: pineapple 1, salt 2 tablespoons, 80 grams of fine sugar (or 40 grams of rock sugar), 2 grams of salt, 550 ml of water, 30 grams of white jelly. [Required tools: stove, skillet, fruit knife, jelly mold]
Pineapples that have been peeled and leaf treated are cut into uniform sheets.rMix 2 tablespoons of salt with water and dissolve. Cover the pineapple slices without soaking for about 30 minutes.
The soaked pineapple slices are cut into small pieces of about 300 grams with a knife. (After experimenting with pineapple and making fruit, the individual feels that the quality will be slightly rough. Because the pineapple fiber is evenly distributed after being thinned, there is a small graininess similar to that of yam pear. It is not like jelly when it is played in sugar water. )
80 grams of fine sugar, 2 grams of salt, 500 ml of water. Pour into the skillet (you can use 40 grams of rock sugar instead of white sugar, like sweet and add some sugar)
Place the stove on the medium heat, stir it with chopsticks to dissolve the sugar completely, pour the pineapple, open the medium and small fire, and cook for 10 minutes after boiling.
30 grams of white jelly, add 50 grams of water
Mix and mix evenly into rice soup
Pour into the pineapple pot that will be cooked, stir evenly, and turn off the heat after boiling again.
Pour into the jelly mold, let cool, then put into the refrigerator for about 2 hours to completely solidify.
In this way, there are more fruit pieces in the jelly. If you like to freeze more, you can reduce the pineapple block or increase the amount of water and jelly.
Adding salt when cooking pineapple can make the finished sweetness more vivid, and you won't be salty. Please rest assured. After many times, the individual feels more delicious than just sugar.
Sweet and sour, Q is tender and smooth, pure and natural, and does not lose the market jelly.
White jelly can be bought in a treasure, please search for "white jelly", cheap and big bowl. If you prefer a softer taste, you can increase the amount of water. Conversely, if you like harder, you can reduce the proportion of water. If you do not use white jelly, you can use the gelatin or agar to make the results. For the specific water to powder ratio, refer to the instructions for the materials used. --------------------------------Extended approach ---------------- ----- Personally, I like to use white jelly to make jelly, because I don't worry about micro-smooth like fish gelatin powder. The finished product is softer than agar. [Milk frozen] (milk 200g + rock sugar 25g) roasting + cold boiled water and white powder 20g [juice jelly] commercial sweet drink 200g roasting + cold boiled water and white powder 20g [almond frozen] (milk 200g + water 200g + coconut powder 15g + almond powder 10g + rock sugar 25g) roasting + cold water and stirring white jelly 20g [jam jelly] (water 500g + jam 60g) roasting + cold water and stirring white jelly 20g [sour plum frozen] (water 400g + Concentrated sour plum paste 80g) Boiled roll + cold water and stir well white powder 20g [Yangmei frozen] Detailed information https://www.xiachufang.com/recipe/100312574/