Mango jelly
By VicentaLakin
Recipe Recommendations
- mango sauce 190g
- fine sugar 140g
- Shuiyi 40g
- apple glue 5g
- citric acid 2g
- water 3g
- sweetening
- cook
- an hour
- simple
Steps for Mango jelly
1
preparation materials
2
Mix 5g apple glue with 20g white sugar and stir thoroughly
3
Mix 2 g citric acid with 3 g water and mix well
4
Pour mango sauce into a pan and heat over low heat
5
When heating to about 40 degrees, pour in the pectic sugar mixed in step 1 and stir gently.
6
Continue to simmer the puree until it is close to boiling, add the remaining 120 grams of white sugar and glucose syrup (water mussel), and stir gently well
7
Continue to simmer over low heat and stir gently
8
If there is no small mold, use a cake mold to spread oil paper. After cooling, the whole sugar can be cut into small pieces. It's also very convenient
9
Cook for about 10 minutes and becomes very thick
10
When simmer to 107 degrees C, immediately remove from the heat and add the citric acid mixture and mix well
11
。Quickly pour the puree into the mold.
12
Allow it to cool and remove the mold and cut it into small pieces
13
Roll the fondant in the fine sugar until the surface is covered with sugar
14
In the picture, I made it with a spherical chocolate mold. But because the puree cools so quickly, it solidifies before it has time to fill the mold. So this time, I simply used a large mold and then cut small pieces. It was just as convenient! (This method was taught to me by the lazy cat Miaomiao)Mango jelly Make Tips
It really takes a lot of patience to go from 90 degrees to 107 degrees! But facts have proved that this temperature can definitely be achieved! Just wait a long time when it is around 100 degrees! Be sure to cook to 107 degrees to have the taste of QQ!