Mango soy sauce
By VicentaLakin
Of all the fruits, the favorite must be mangoes, a kind of permanent green wood from India. Mango is a beauty fruit for women who have a good stomach, thirst and urine, can reduce cholesterol, can benefit from the prevention of cardiovascular diseases, can benefit their eyesight, can moisturize their skin. But it's best not to eat mangoes more than 200 grams a day, because mangoes are protein-rich fruit, and I eat more and more. I'm a warmer body. Mango is hot, and it's easy to eat. I made my own mango sauce last night for mango soufflé. I didn't know it was so delicious. Think about the egg tarts used to make jam. Butter on the outside with sweet, soft mango sauce and a bite and a glass of Sri Lankan tea
Recipe Recommendations
- sweet and sour
- roast
- half an hour
- ordinary
Steps for Mango soy sauce
1
MANGO CUT TIN, ADD 200 ML CLEAN WATER WITHOUT A MANGO PELLETS
2
CORN STARCH IS TRANSFERRED TO 30 ML TO ADJUST
3
Join the mango grains and continue to mix it with little fire until the mango fluid becomes thicker
4
It's time to turn off the fire, add fine sugar and salt to the boiled mango fluid, and squeeze into lemon juice to mix and melt
5
Add softened butter and continue to melt to its full melting
6
The lasagna is drawn out into a small roll, divided into small squeezings
7
One of them was covered in dry flour, and the flour was put in an egg lumber
8
Squeeze the omelet with two thumbs evenly
9
15 minutes of quenching the egg lid
10
A loose egg twirl in a grill
11
It's time to take out the cooled mango sauce
12
Use a spoon to put a mango sauce spoon into the egg pelt
13
Put all the spoons in the mango sauce and eggs in the preheated oven, 180 degrees and 15 minutes of fireMango soy sauce Make Tips
1: Choose mangoes with smooth skin and a deep color, as these are fresh and fully ripe; do not pick ones that are slightly green, as this is a sign that they are not fully mature. Do not avoid mangoes with slightly wrinkled skin thinking they are not fresh; on the contrary, such mangoes are sweeter. Although they have been stored for a while, the excess moisture has evaporated while the sugar remains in the flesh, making the mango at its sweetest with the smoothest texture at this time.
2: After making the mango jam, set it aside to cool, or you can refrigerate it until it cools down.
3: Fill the egg tarts with mango jam about 70% full, so the jam will not overflow the edge of the tart shell during baking.
4: When shaping the tart shells, try to pinch the bottom as thin as possible; this way, the bottom layer will become crispy when baked rather than remaining undercooked and affecting the texture.
5: The jam can be prepared according to your preferred fruit; the amount of water should also be adjusted based on the water content of the selected fruit. If it is too thin, you can increase the amount of cornstarch.
6: If using coarse sugar, you can add it while boiling the mangoes and water; if using fine sugar, you can wait until the mango liquid has thickened before adding it.
7: The puff pastry can be made in advance when you have free time, rolled up, and refrigerated; just take it out to soften when you are ready to use it. It can be stored for about a week.