Blueberries
By VicentaLakin
FOR THE FIRST TIME, THERE WAS NO REDUCTION IN SUGAR. FIFTY GRAMS OF BLUEBERRY SAUCE IS REALLY NOT MUCH. MR. SNACK'S STRAWBERRY MARSHMALLOWS AND CINNAMON CROQUETTES, LEAVING THE GLITCHES BEHIND, MAKING BLUEBERRY-FLAVORED FUDGES OUT OF BLUEBERRY SAUCE, WANT THE SAME HIGH-SNIFF TASTE OF THE EARLY YEARS. MOREOVER, SUCH MATERIAL IS MORE READILY AVAILABLE AND CAN BE PRODUCED IMMEDIATELY, PROVIDED THAT THE TASTE OF QQQ IS NOT SPECIFICALLY PURSUED AND THAT IT IS SLIGHTLY DOUBLED IN THE KITCHEN. THE ENVISAGED FEASIBILITY HAS BEEN SUCCESSFULLY TESTED IN PRACTICE. THE SWEET TASTE OF BLUEBERRY ACID WITH THE TASTE OF OLD AND TALL IS SO FUNNY。
Recipe Recommendations
- water 100 grams
- blueberry sauce 50 grams
- white granulated sugar 60 grams
- maltose 60 grams
- salt a little
- cornstarch 30 grams
- cooked corn starch appropriate amount
- sweet and sour
- cook
- an hour
- simple
Steps for Blueberries
1
Use the material
2
Put 30 grams of water in the powder
3
Make it even. Stand by
4
100 grams of water and blueberry sauce in the pot
5
Smuggle evenly
6
Add sugar, salt, malt sugar
7
Heat in the middle of fire to full melting
8
Keep heating up to 110 degrees
9
It's cooling to about 85 degrees
10
Suh-suk fell into the starch and kept mixing
11
The syrup is transparent
12
Keep heating up to about 118 degrees. Status
13
It's pouring into a silicone container, cooling to temperature
14
Growing strips
15
Cut to 2-3 centimeters
16
Squeeze the square, put it in the starch and roll around
17
Sift out the surface surplus
18
Put on the rice paper
19
Pack it with sugar paper and seal it