Although the theme is jelly. But in fact my main purpose is to make this rock candy marinated. Jelly is only a by-product. Picking up bayberry with sugar can not only keep fresh, although it seems that sugar increases calories, but eating three or five a day does not have much guilt. The pickled raw bayberry is sweet and sour and delicious, and it is slightly cool and refreshing. It is more delicious than eating fresh bayberry directly. If you don't have the patience to marinate, you can add the bayberry and rock sugar directly to the syrup, but the flavor of the marinated bayberry will be slightly different. Because the marinated bayberry is fermented for a short period of time, it produces a special flavor of micro-small. In fact, if you put the sugar and bayberry in a bottle for a few days at room temperature, you can become a bayberry wine.
White jelly or agar or gelatin can be purchased online. The number of words is limited, the specific ingredients and effects please Baidu. It is recommended to use rock sugar because the taste of white sugar can be slightly acidic and greasy.
Fresh bayberry is placed in a large bowl, wrapped in two tablespoons of starch, and cold water is washed away. Change the basin with water, add 2 tablespoons of salt and mix well, and put in the bayberry soak for 5-30 minutes. Remove the plums one by one and rinse them with cold water.
A layer of arbutus layer of rock sugar (pictured as rock sugar powder), placed in a jar of eight points full. Finally, prepare 1 small fresh-keeping bag, pack half a bag of water tightly, and then put on a fresh-keeping bag to prevent leakage. Press the water-filled storage bag on the bayberry. Screw on the cap and let it sit in the refrigerator for 2-4 days.
After 3 days, you can see that the sugar is basically melted, and the plum juice naturally drenches the body of the bayberry. At this point, you can take out the iced pickled bayberry and taste it.
In view of the richness of the bayberry juice, it can be opened with 1:1 water (ie 250 g of bayberry juice + 250 g of water).
Put white jelly in a small bowl. The ratio is (juice + water) liquid 500 g: white jelly 20 g.
Add a little cold water to the white cooling powder. The water does not have to be too much. As long as it can wet the white cooling powder, mix it into a paste. This is done to avoid agglomeration when the powder is added directly to the boiling juice.
The bayberry juice is boiled and poured into a well-prepared white jelly paste. well mixed. (You can also add 1 gram of salt at this time to make the sweetness more distinct.) Turn off the heat after boiling again.
Pour into the mold (ordinary bowls are also available). One or two marinated Chinese bayberry can be placed in each jelly for the best flavor.
It can be solidified by cooling at room temperature and can be stored in the refrigerator. Eat in three days.
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. 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 300g+ coconut powder 15g+ almond powder 10g+ rock sugar 25g) roasting roll + cold boiled water and stirring white powder 20g [jam jelly] (water 500g + jam 60g) roasting + cold boiled 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 [Pineapple jelly] details https://www.xiachufang.com/recipe/1092341/