Colorful Jelly is a refreshing and delicious dessert whose green appearance comes from the natural pigment of the colorful leaves. To make a bright green jelly, you need to master some tricks.
First of all, it is very important to choose fresh colorful leaves. When buying, choose bright green, blemish-free colorful leaves, which are richer in natural pigments.
Secondly, it is necessary to ensure that the colorful leaves are not oxidized during the production process. In order to avoid oxidation, you can first blanch the washed colorful leaves in boiling water with salt and cooking oil, and then take them out and chop them or put them in a blender to whip them into juice, which can effectively protect the natural pigments from oxidation.
In addition, the hardness of the water is also crucial when making colorful jelly. Hard water will make the jelly taste rougher, while soft water will ensure the delicate taste of the jelly. Therefore, it is advisable to use purified water or filtered soft water to make the colorful jelly.
When boiling the colorful sauce, use low heat and stir constantly to prevent it from sticking or clumping. At the same time, in order to maintain the bright green color of the jelly, do not cook it for too long or use too high a temperature. Immediately after cooking, pour it into the mold to cool and solidify.
Finally, care needs to be taken when demoulding. Gently clasp the solidified jelly upside down on the plate, use a knife to make a circle along the edges, and slowly remove the whole jelly. This ensures the integrity and aesthetics of the jelly.
In addition to the above tips, there are some things to keep in mind:
Keep it clean during the production process to avoid the influence of impurities and odors.
The tools and containers used should be clean and free of grease or impurities.
Remember not to add water when whipping the juice to ensure the purity of the pigment and the bright green color.
When stirring the colorful juice, you can add some edible alkali or baking soda in moderation to enhance the green color and make the jelly more crystal clear. However, it is necessary to pay attention to the dosage to avoid affecting the taste and health.
The boiled juice should be poured into the mold immediately to avoid excessive oxidation or coagulation. At the same time, it is also necessary to pay attention to the cooling and solidification time to avoid affecting the taste and texture too quickly or too slowly.
Be careful when demolding to avoid scratching or breaking the powder. You can first tap the mold a few times to separate the cold powder from the mold and then buckle the mold upside down.
The prepared colorful jelly should be stored properly and avoid direct sunlight and high temperatures. It is best kept refrigerated in the refrigerator to extend shelf life and maintain freshness in taste and color.
In short, in order to make a colorful jelly with a bright green color and a delicate taste, you need to master some tips and precautions. By carefully selecting the ingredients, mastering the heat of the sauce, using purified water, and paying attention to hygiene, it is possible to create a colorful jelly with excellent aroma and bring a refreshing taste to the summer.
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