Gooseberry ice brick(cu li bing zhuan )

Gooseberry ice brick

Introduction:

"Popsicles have sticks. If they don't have sticks, they must be called ice bricks. Last year's method of replacing popsicle molds with moon cake packaging boxes was continued, and the focus was shifted to the quadruple box, which had never been used before. The moon cake could not be solved, so it had to be handed over to the popsicle ice cream. Vinegar chestnut jam, sweet and sour, very sweet, but sour is also more obvious, so it was thrown to the color. I didn't know how to consume it until I saw the production of jam popsicle ice cream in the cold drink book. As soon as your eyes are bright, start with popsicles, although there are no popsicles. "

Production steps:

Step 1: Materials

Step 2: pour a small amount of water into corn starch,

Step 3: make a uniform paste

Step 4: pour the water into the pot, bring to a boil, pour in the sugar and stir well

Step 5: add the currant jam and stir well

Step 6: boil again

Step 7: pour in the starch paste while stirring

Step 8: keep stirring until boiling, remove from the fire

Step 9: stir with ice water until cooled

Step 10: load the mold

Step 11: remove after solidification

Step 12: buckle in the plate and demould

Step 13: place a small piece of Loquat Pulp on the surface, and then add a little currant jam on the surface

Materials required:

Currant Jam: 120g

Corn starch: 14g

White granulated sugar: 65g

Water: 500g

Loquat Pulp: a little

Note: vinegar chestnut jam can also be replaced by other jams to make popsicles with different flavors. When pouring in the starch, it needs to be constantly stirred to prevent the dough from sticking in the pot

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Cu Li Bing Zhuan