Molecular cuisine Mango-flavored popping pearls
Baguel Bear recently fell in love with a new ingredient in the dessert shop: mango popping pearls. A small round one, you can burst with juice with one bite! Later, Lao S told me that it turned out that you can also make popping beads at home, and it is very simple, so we decided to share the production method with all students~
The method of mango-flavored popping pearls
Step 1
Fill a large bowl of drinking water at room temperature and pour in a little calcium lactate, which accounts for about 1/50 of the water, so that it is completely dissolved.
Step 2
Sodium alginate is mixed with mango puree in a ratio of 1:6 and stirred well with a hand cooker.
Step 3
If the puree is too thick, you need to add an appropriate amount of drinking water at room temperature to make the puree flow slowly when scooping up. Then let it sit overnight so that the bubbles disappear.
Step 4
Use a small spoon or large straw to drip the puree into a large bowl of mixture.
Step 5
Remove the popping beads with a colander and put them in room temperature drinking water for a day. Also available immediately.
Step 6
finished product
Step 7
Popping pearls can be eaten with milk tea, juice, pudding, panna cotta and other desserts to enrich the taste.
Cooking tips for mango-flavored popping beads
If the popping beads are soaked in the mixture for too long, the outer film will thicken and affect the taste. Have any other doubts? Follow the official account “Finger Baking Class” to consult the teacher and get more recipes!