How to make brown sugar water for jelly

People often drink some brown sugar water in their lives, especially some female friends drink some brown sugar water during menstruation, which is very beneficial to themselves. It can relieve abdominal pain and replenish qi and blood. However, many people choose to make brown sugar in the way of jelly. This method is more convenient and quick when eating, but many people don’t know how to make jelly brown sugar water. So, how to make the brown sugar water for jelly?

First, how to make the brown sugar water for jelly? One pound of brown sugar and half a pound of water, this is the cooking ratio for professional jelly cake companion. The brown sugar needs to be chopped so that it does not easily stick to the pot. Rose sugar can be added during cooking, which has a fragrant aroma, pure taste and excellent taste. The cooked brown sugar needs to be filtered to remove the residue, and then stored in the refrigerator so that it will be thick and dense when used. You add less water and more brown sugar, but it is very sweet and sticky. Use less water. When the water rises, add the brown sugar. You don't add too much water anyway, just cook it slowly. It is as sticky as you want. If you use less water, it will be very sticky. You can also add some starch, but it is not comfortable to add starch.

First, raw materials: Guichao rice, regenerated rice refined powder, balancing liquid (natural coagulant), brown sugar... Put 250 grams of refined jelly powder into a container, add 500 grams of warm water to make a paste, and let it stand for about 20 minutes. Add 6 jin (3000 ml) of clean water into the pot and bring it to a boil. Add about half of the boiling water into the cold cake paste and stir with a wooden stick to ensure that the paste is evenly distributed and does not produce seeds. Pour the paste into the pot and boil for about 5 minutes, stirring constantly with a wooden stick to prevent it from sticking to the pot. Add the balancing liquid and cook until cooked. Turn off the heat and stir for a while. After the bubbles disappear, remove from the heat and divide into spare containers, let cool and shape. (If the jelly cracks, it means there is not enough water; if it is not tough enough and cannot take shape, it means there is too much water or the paste is not cooked through.) Cut the cooled jelly into different sizes, put it in a bowl, add seasoning liquid (brown sugar water, sesame seeds...), and a delicious jelly will be in front of you.

How to make the brown sugar water for jelly? 500g machine-made rice, 50g gypsum, 400g brown sugar. Method: 1. Soak the clean machine-made rice in cold water. When it can be crushed into powder by hand, drain the water and add 700g water. Grind it into fine paste and sieve it for later use. Soak gypsum in 200 grams of water, stir it, let it settle, and clarify the gypsum water for later use. Add a little cold boiled water to brown sugar and grind it into juice, then put it in the refrigerator to cool. Put 2 kg of water in an aluminum pot and bring it to a boil. Stir the rice slurry evenly, pour in boiling water (pour slowly), stirring as you pour, until the slurry is cooked. Then drop in gypsum water, stir evenly, and let it solidify. Take out a piece and put it in cold boiled water. It is OK if it is not sticky when touched by hand. If it is sticky, add a few more drops of gypsum water. Place the rice cake in a square plate, press it flat, soak it in cold boiled water, and place it in the refrigerator. When eating, cut into small diamond-shaped pieces and pour brown sugar juice on them. Product features: soft, tender, sweet and cool.