How to make delicious jelly with corn starch?

Corn starch made into jelly tastes great. Many starches can be used to make delicious jelly. What starch to use for jelly depends on personal taste. For example, sweet potato starch is made from sweet potato starch, pea starch is made from mung bean starch. Corn starch can also be made into jelly, and corn can have the effect of improving eyesight. How to make jelly with corn starch that tastes good? Let’s take a look at it next.

1. How to make jelly with corn starch: Mix corn starch and water in a 1:1 ratio. Mix evenly and make sure to mix thoroughly without any lumps. Add 5 times the amount of water into the pot, turn to low heat after the water boils, and slowly pour in the mixed liquid from the first step, stirring quickly while pouring, until the liquid in the pot is relatively solidified and becomes transparent. Pour into a non-stick plate. If you don’t have one, just brush some oil on an ordinary plate and place it on the plate. After cooling, refrigerate for 2-4 hours and then take out and season. Cut into strips and serve, taste according to your preference. In fact, many starches can be used to make jelly. Which starch is best for making jelly depends entirely on personal taste. If you like sweet potato starch, you can use sweet potato starch, pea starch, mung bean starch, etc. The jelly made from different starches has different effects and tastes. From the above description, it can be seen that if pea flour is not used to make jelly successfully, it is mainly due to some mistakes in the operation. When making jelly, you must match the ratio of starch and water well. If there is too little water, it will be drier, and if there is too much water, it will not easily form lumps. The main use of starch in making jelly is the gelling properties of starch. During the cooling process of the product, the molecular chains rearrange themselves to form elastic blocks.

2. Edible effects Cornmeal is sweet and neutral in nature; it has the effect of lowering blood pressure and cholesterol; it can be used to treat arteriosclerosis, coronary heart disease, hypertension, fatty liver, obesity and other diseases.

3. Uses Corn starch has a unique appearance and texture when mixed with water or milk, and is often added to white sugar powder as an anti-adhesive agent. Corn starch is often used as a coagulant in foods such as pudding. Most ready-made pudding mixes on the market contain corn starch. Simple cornmeal pudding can be easily made in a double boiler with milk, sugar, cornmeal and flavoring. Cornstarch is also used as a thickener in Chinese and French cuisine. The "thickening" (also known as starch sauce) in Chinese cuisine is generally made from corn starch and water. Corn starch also has many uses in making environmentally friendly products. For example, in 2004, Japan's Pioneer Corporation released a Blu-ray disc made from corn starch that is naturally biodegradable.

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