Blueberry Syrup

Name: Blueberry Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g water; 60g White sugar; 50g Blueberry jam; 60g maltose; a little salt; 30g Cornstarch; Some corn starch

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The first time I did not reduce the amount of sugar. 50 grams of blueberry sauce is really not much.
Grafting Mr. Shishang’s strawberry jelly with longan syrup, discarding the gelatine, and using blueberry sauce to make a blueberry-flavored jelly. What you want is the taste of sorghum syrup in the early years. Moreover, this kind of material is more convenient and easy to get. As long as you don't particularly pursue the QQ taste, you can make it immediately after you double check it in the kitchen.
The feasibility of the idea has been successfully verified by practice. The sweet and sour taste of blueberries and the taste of ancient sorghum syrup are really interesting.

Ingredients

100g Water
60g White Sugar
50g Blueberry Jam
60g Maltose
a little Salt
30g Cornstarch
Some Corn Starch

Blueberry Syrup

1. Ingredients: 100 grams of water, 50 grams of blueberry sauce, 60 grams of white sugar, 60 grams of maltose, a little salt. Accessories: 30 grams of cornstarch, 30 grams of water, appropriate amount of cooked corn starch

2. Use 30 grams of water to mix the cornstarch into a uniform batter for later use. Add the blueberry sauce to 100 grams of water and mix well

3. Pour in sugar, maltose, and salt, and heat on medium heat until completely melted. Continue to heat to 110 degrees and turn off the heat. Cool to about 85 degrees

4. Slowly pour in the starch paste and stir quickly. Reheat the sugar liquid to make it transparent. Then continue to heat to about 118 degrees, thick. Turn off the heat, pour into a silicone container and cool to hand temperature

5. Knead into long strips, cut into 2 to 3 cm sections, knead into squares, and roll in cooked starch. Sift to remove excess floating powder

6. Wrap it with glutinous rice paper and sugar paper in turn, and seal it for storage

Tips:
After adding the cornstarch liquid, it needs to be stirred continuously during the heating process to avoid the phenomenon of muddy bottom and affect the finished product. The blueberry sauce can be replaced with other jams.