Ingredients
Corn starch ( 100g ) | Water ( 200g ) |
Water ( 400g ) |
How to make corn starch cold skin
1. Stir 100g starch and 200g water until smooth.Starch granules become water starch for later use
2.Pour 400g of water into the pot and bring to a boil
3.Slowly pour the water starch into the boiling water pot while stirring gently and quickly p>
4. Stir the batter to such a thick consistency and turn off the heat
5. Brush the plate with a layer of oil, pour the batter into the plate and gently shake it flat, let it sit for more than 3 hours to solidify and cool down Serve
6. Unmold the cold skin and place it on the chopping board and cut it into the shape you like
7.Put the cut jelly in a plate
8.Prepare the sauce and pour it over the jelly, stir evenly and serve
Tips
The prepared water starch should be slightly thickened*! After the water starch is put into the pot, the stirring intensity should be light but rapid and even.You can make the sauce you pour later as you like
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