How to make jelly from potato powder without sticking
With the arrival of summer, jelly has become the first choice for many people to relieve the heat and quench their thirst. The jelly made from potato powder not only has a smooth taste, but also has unique nutritional value. However, many people encounter the problem of sticky jelly during the production process. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to use potato powder to make non-stick jelly, and provide structured data to help you easily master the technique.
1. The production principle of potato powder jelly
Sweet potato starch, also known as sweet potato starch, is one of the main raw materials for making jelly. It is characterized by strong stickiness, but if not handled properly, it can easily cause the jelly to become sticky. Here are the key points in the production process:
| Key points | Description |
| The ratio of potato powder to water | The ratio of 1:5 is most suitable. Too much or too little water will affect the taste of the jelly. |
| Stirring techniques | Stir continuously until completely dissolved to avoid clumping. |
| Cooking time | Cook over medium-low heat for 10-15 minutes to ensure full gelatinization. |
| Cooling method | Allow to cool to room temperature naturally before placing in the refrigerator to avoid rapid cooling that may cause stickiness. |
2. Detailed steps for making potato starch jelly non-sticky
1.Prepare materials: 100 grams of potato powder, 500 ml of water, a little salt (optional).
2.Dissolved potato powder: Mix potato powder and 100 ml of water, stir evenly until there are no particles.
3.Cook: Boil the remaining 400 ml of water, slowly pour in the dissolved potato powder slurry, and stir while pouring.
4.Keep stirring: Turn to medium-low heat and continue stirring for 10-15 minutes until the slurry becomes transparent and thick.
5.Cooling and setting: Pour the cooked slurry into a container, cool naturally and then put it in the refrigerator for 2 hours.
6.Cut into pieces and eat: Take out the shaped jelly, cut into pieces and mix with seasonings.
| FAQ | solution |
| Jelly is sticky | Check whether the ratio of flour to water is accurate and whether the cooking time is sufficient. |
| The jelly is not shaped | Possibly insufficient stirring or insufficient cooling time. |
| Rough taste | The potato powder is not completely dissolved and needs to be stirred thoroughly in advance. |
3. Tips for making jelly which is a hot topic on the Internet
Recently, many food bloggers and netizens have shared their experience in making potato powder jelly. Here are some of the more popular suggestions:
1.add a pinch of salt: Salt can help potato powder gel better and reduce the possibility of stickiness.
2.Use filter: Filter the dissolved potato slurry once to remove undissolved particles and improve the taste.
3.Refrigeration time control: The refrigeration time should not be too long, 2-3 hours is appropriate, otherwise the jelly will become hard.
4. Nutritional value and dietary recommendations
Yam powder jelly is not only delicious, but also rich in dietary fiber and various trace elements. The following is a comparison of their nutritional values:
| Nutritional information | Yam powder jelly (per 100g) | Ordinary jelly (per 100g) |
| heat | 85 kcal | 70 kcal |
| dietary fiber | 2.5 grams | 1.2 grams |
| carbohydrates | 20 grams | 16 grams |
It is recommended to eat it with vinegar, chili oil, garlic paste and other seasonings, which can not only enhance the flavor, but also promote digestion.
5. Summary
The key to making potato flour jelly lies in the ratio of flour to water, cooking time and cooling method. As long as you master these points, you can easily make smooth and non-sticky jelly. I hope the structured data and detailed steps in this article can help you solve the production problems and enjoy summer deliciousness!
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