Blueberry Syrup

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

by Food·Color

4.9 (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
50g Blueberry Jam
60g White Sugar
60g Maltose
a little Salt
30g Cornstarch
Some Cooked Corn Starch

Blueberry Syrup

1. Materials

2. Pour 30 grams of water into cornstarch

3. Make a uniform batter, set aside

4. Pour 100 grams of water and blueberry sauce into the pot

5. Stir well

6. Add sugar, salt, maltose

7. Heat on medium heat to completely melt

8. Continue to heat to 110 degrees, turn off the heat

9. Cool to about 85 degrees

10. Slowly pour in the starch paste and stir constantly and quickly

11. The syrup is transparent

12. Continue to heat to about 118 degrees, the syrup is thick

13. Pour into a silicone container and cool to hand temperature

14. Rubbing into long strips

15. Cut into 2-3 cm segments

16. Knead it into a square, put it in the cooked starch, and roll it around

17. Sift out the excess floating powder on the surface

18. Wrapped in glutinous rice paper

19. Wrap it with sugar paper 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.