Jelly
Overview
The recipes on the Internet do not require electronic weighing. I thought it was very easy to use, so I wrote them down. The original recipe was steamed, so I changed the method.
Tags
Ingredients
Steps
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All tools
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Use a bowl to weigh out a bowl of starch
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Pour into a larger bowl
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Use the bowl you just weighed the starch to weigh out a bowl of water
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Pour into the starch
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Use chopsticks to stir evenly into starch water and set aside. Still using this bowl, weigh out two more bowls of water, pour them into the pot and bring to a boil, then slowly pour in the starch water, stirring constantly.
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Turn off the heat when it becomes transparent
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Brush an appropriate amount of cooking oil into the mold, pour in the cooked starch paste, smooth the surface, and put it in the refrigerator after cooling.
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Finished product pictures
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Mix with your favorite fillings
