Mango yogurt jelly
1. I bought a medium-sized mango. We calculate it according to the amount of cut pulp. We can adjust the gelatine powder according to this proportion, because mangoes have different sizes.2. mango puree is too thin to be shaped, so don't add too much yogurt when beating. If it is thin, increase the amount of Geely Ding powder.3. be careful when pouring mango puree into the cup, tilt the cup, and the full cup of fruit puree will affect the effect of the finished product.4. the last step is to make sure that the mango jelly has been formed before pouring the yogurt, otherwise the yogurt and mango puree will mix together and make a mess.5. my home has a big belly, so only four cups of these quantities have been made. We can adjust them according to our own containers. Just refer to mine for the proportion.6. it is also possible to replace yogurt with milk, but the amount of gelatine powder should be increased, because milk is much thinner than yogurt.
Step 1 . Prepare the ingredients, peel and core the mango, weigh the weight of the next pulp is 400 grams, 3 boxes of yogurt, a total of 600 ml, 500 ml as milk jelly, 100 ml to mix the mango pulp.
Step 2 . Put 7.5 grams of gelatine powder into a small bowl and soak it in 22 grams of cold water. The ratio of gelatine powder to water is generally 1:3, and it will bubble up in a few minutes at room temperature.
Step 3 . It was gelatinous after five minutes
Step 4 . Add 100g yogurt to mango pulp and mash it in the cooking machine. I feel that 100g yogurt is a little too much. Mango puree doesn't like to solidify. Next time, reduce the amount. The thicker the puree is, the faster it will set.
Step 5 . The gelatinous gelatine powder is heated in water and stirred with chopsticks while heating. It will become liquid in about half a minute. Take it out immediately and don't paste it. Gelatine powder is easy to fail if the temperature is too high.
Step 6 . Use the microwave oven to heat the mango puree a little. Don't heat it too much. You can't scald your mouth and warm it up. It's mainly for mixing Geely Ding powder. I've been waiting for a minute and a half. This will vary according to the amount of puree and the power of the microwave oven. Add 20g fine granulated sugar and liquified gelatine powder into the hot puree and stir well.
Step 7 . Cool the stirred fruit puree and pour it into the cup. Find a suitable container and put the glass into the refrigerator at an angle of 45 degrees. I use an egg holder or a mold for baking Muffin Cake. If you can't find a suitable container, put it flat. The finished product is beautifully layered up and down. It takes at least two hours to refrigerate in the refrigerator, which depends on the solidification of mango puree.
Step 8 . Wait until the mango puree solidifies, repeat steps 2, 3 and 5, take another 7.5G of Geely Ding powder to bubble and liquefy, heat 500g of yogurt in the microwave oven, add 20g of fine granulated sugar, 50g of light cream and Geely Ding powder, and stir well. (the temperature of yogurt is the same as that of mango puree, so don't be too hot.)
Step 9 . After the stirred yogurt is cooled, pour it into the cup and put it flat. It takes about four hours for it to solidify. I made it the day before yesterday, and the overnight solidification effect is the best.
Step 10 . You can eat it the next day. It solidifies well and has clear layers. Cut some mango grains to decorate it. I also added cranberries and mint leaves, meimeida.
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