Smooth and delicious poplar nectar, how to make it sweet but not greasy?

Teach you to make authentic Hong Kong-style desserts, Yang Branch nectar, rich in taste, smooth and refreshing, sweet but not greasy! Yangzhi manna is the signature of Cantonese dessert shops. Every time I pass by the dessert shop, I have to eat a bowl of poplar nectar, which is really delicious!

Teach you to make authentic Hong Kong-style dessert poplar branch nectar, which has a rich taste, smooth and refreshing, sweet but not greasy.

I have a very good girlfriend who owns a dessert shop in Hong Kong. Because she liked it so much, she asked her about the practice of poplar nectar. Poplar manna not only has a nice name, but also has few ingredients.

I haven't eaten at a dessert shop since I learned it. I can enjoy dessert at home without having to leave the house.

The ingredients of poplar manna are only sago, mango, red grapefruit, evaporated milk and sugar. Although it is simple, there are three points that you still need to master to make it delicious. First of all, after sago is cooked, it should be refrigerated for 2 hours.

At this time, the sago not only appears full and smooth, but also more crystal clear. Second, mango only needs a little decoration, grapefruit is more bitter, it is recommended to use red grapefruit. Third:

Authentic poplar nectar is made from evaporated milk, not cow's milk. Evaporated milk is thick and smooth, has a good taste and is highly nutritious. Next, let's share how to do it.

Ingredients: sago, mango, red grapefruit or grapefruit, black and white evaporated milk, sugar. Among them, white sugar can be increased according to your favorite taste. Personally, it is recommended that it is healthier not to add too much polysaccharide.

Pour an appropriate amount of water into the pot. Once boiling, pour the sago into the pan and stir with a spoon to prevent the sago from sticking to the bottom of the pan. Reduce the heat to medium and cook for about 8 minutes.

At this time, you can see that the sago's ** is crystal clear, with a small dot in the middle. At this time, you can turn off the heat, rinse the sago with cold water, strainer, and wash the pot.

After boiling in the pot, pour the sago into the pot, bring it to a boil again, then cover and simmer for 3 minutes. At this point, the sago is crystal clear and the dots are gone. Pour the cooked sago into a large ceramic bowl, add the black and white evaporated milk and stir to combine.

Wrap in plastic wrap and leave in the refrigerator for 2 hours. Peel and remove the seeds, break the pulp, put it in a crisper and put it in the refrigerator. Peel and core the mango, cut it into cubes, puree it in a stir-fry machine, and refrigerate it.

Teach you to make authentic Hong Kong-style dessert poplar branch nectar, rich in taste, smooth and refreshing, sweet but not greasy, leave a little mango diced decoration, with red grapefruit and mango diced decoration. Remove all the refrigerated ingredients and place the evaporated sago, mango puree and red grapefruit in a cup, and sprinkle some red grapefruit, diced mango and mint on top of the notes. Delicious poplar branch nectar is ready.

**Tips] 1. It doesn't take long to cook sago, and when there is a small spot, you can turn off the machine, rinse the slime, and cook the sago again, so that it will be easy to cook. In addition, you can use the stew method to eliminate the small dots and make the sago crystal clear.

2.Mango puree should not be beaten with water, which will affect the taste. Also, the mango I chose is crisp and sweet, which is better than red.

3.Yang Zhi manna uses black and white evaporated milk, not milk.

Have you ever learned to make Hong Kong-style desserts? If you also like desserts, be sure to try them. The ingredients are simple, the taste is smooth, sweet but not greasy, and the taste is delicious. I look forward to you leaving a message to share your favorite desserts, or desserts you want to eat, and if you can't do it, I'll teach you.

The only ingredients for poplar manna are sago, mango, red grapefruit, evaporated milk, and white sugar. It's simple, but there are three things you need to master to make it delicious. First:

After the sago is cooked, it should be refrigerated for 2 hours, and the sago at this time is not only full and smooth, but also more crystal clear. Second: mango only needs a little decoration, grapefruit is bitter, it is recommended to use red grapefruit.

Third: Authentic poplar manna is made with evaporated milk, not cow's milk. Evaporated milk is thick and smooth, with a good taste and high nutrition.

Yangzhi manna can be said to be a must-eat dessert in summer, if you want to be sweet but not greasy, the key is to choose a sweeter mango juice, many people choose mango when they are more casual, and add sugar to make up for it, but often ignore the sugar in the fruit and the sugar flavor added after it is completely different.

The only ingredients for poplar manna are sago, mango, red grapefruit, evaporated milk, and white sugar. Pour an appropriate amount of water into the boiling pot, and after boiling, pour the sago into the pot and stir it with a spoon to prevent the sago from sticking to the bottom of the pan. Turn to medium heat and cook for about 8 minutes, pour the sago into the pot and boil again, cover and simmer for 3 minutes Pour the cooked sago into a large ceramic bowl, add black and white evaporated milk, and mix well.

Wrap in plastic wrap and refrigerate for 2 hours. Peel and remove the seeds of the red grapefruit, break the pulp one by one, put it in a crisper and put it in the refrigerator Take out all the refrigerated ingredients, evaporated milk sago, mango puree, and red grapefruit mix in a cup, and sprinkle some red grapefruit grains, diced mango, and mint on top of the remarks.

How can the summer dessert poplar branch nectar be sweet but not greasy? The first is the selection and matching of raw materials. In order for this classic dessert to sparkle and keep people tired of eating it, fresh ingredients must be chosen; At the same time, the raw materials should be reasonably selected to make the main raw materials highlight the taste, and the rest of the raw materials should be used as decoration to enrich the taste level and distinguish the primary and secondary.

The classic denomination manna uses milk as the main liquid ingredient and mashed with mango, which does not mask the aroma of mango. If you add coconut milk or whipping cream, although it is creamier, it is a bit sweet and greasy, and the taste will be a little "overwhelming". I still prefer the classic approach.

There must be sago. The delicious sago with Q bombs adds layers to the flavor of Yang's nectar, and the surface is decorated with some sweet and sour grapefruit meat, which not only has a more prominent color, but also has a hint of sweetness on the palate, but also a hint of sourness in the sweet and sour sweetness. Finally, when choosing mangoes, you can choose mangoes with less fiber and higher sweetness, such as narcissus mango and large mango, which are both good.

They are pureed and have a delicate taste. If the mango is sweet enough, add little or no sugar when beating the mango puree so that the finished product is not too sweet and greasy. You should know that natural fructose tastes more natural than artificially extracted sucrose, and is neither sweet nor greasy.

Secondly, in terms of proportion, Yang also has its "** proportion". A portion of the sago can add flavor, but not too much, otherwise the whole bowl of bayrika nectar will lose its essence.

The ingredients are as follows: 3-4 mangoes, 1 bottle of coconut water, 25 grams of caster sugar, 100 grams of sago, 20 grams of cream (with or without), and a little grapefruit flesh.

Directions: Place the mango slices in the cooking machine, add the coconut water and sugar, and stir well. Boiled sago dew.

Bring to a boil over high heat, add the sago, simmer for 5 minutes over medium-low heat, and simmer for 10 minutes. Cook twice, cook for 2 minutes and simmer for 5 minutes. This is the smooth simi in Q-Play.

Add sago to the mango juice, small mango cubes and yuzu flesh.

The main ingredient is mango grapefruit sago. The slight acidity of the grapefruit neutralizes the sweetness of the mango, and the sago of the Q bomb exudes the fragrance of coconut milk, which is really delicious! Here's how to do it.

Ingredients: 2 mangoes, 1 grapefruit, 50g of sago, 200g of coconut milk, 100g of milk, 20g of caster sugarAdd water to the pot and bring to a boil, add the sago, stir from time to time on medium-low heat to prevent the pot from sticking, cook until the sago is crystal clear, there are almost no white spots in the middle, turn off the heat, cover and simmer for 5 minutes.

Throw a piece of mango pulp syrup and coconut milk smoothie into a puree, then boil the sago, keep stirring, cook for about 15 minutes and then remove it, then add the sago to the mango puree, stir well.

To prepare sago, cut the fruit and put it in a container, then pour in the mixed milk, then add sugar, and then put it in a juicer and stir. Mango, red grapefruit, milk and sugar.

At the same time, you need to peel the grapefruit and store it in the refrigerator for later use. When all these preparations are in place, it's time for the final mixing step. First, remove the pre-prepared mango coconut water from the freezer compartment of the refrigerator, and then mix the cooked sago together.

After mixing, add some prepared whipped cream and top the drink with grapefruit and mango. Such a simple poplar branch nectar is ready, and the taste is no worse than the outside.

First of all, you need to prepare fresh fruits, and then you also need to take out the pulp, and then you need to put the pulp coconut milk sugar into a blender to puree, you have to boil water, after the water boils, put the sago pearls in, put the sago and pearls into the liquid just now, and then add diced mango, and then you also need to add some coconut meat, and then you can eat.

The method of making poplar manna is particularly simple. First of all, prepare some ingredients such as sago, mango, yogurt, etc. Then cut the mango into pieces, cook the sago dew, then put it in the water, add the appropriate amount of yogurt, stir well, then pour the cut mango pieces into it, stir well.

The taste is the same as the outside, and the taste is particularly good.

The method of making it is to first put some pearls in the cup, put some fruit pieces, put in some popping pearls, then put in some yogurt, pour in mango, then pour in some white sugar, and finally pour in some honey, pour in some food additives, and finally stir. If you want to make the same taste as the outside, then you must go to the bubble tea shop outside to learn.

Poplar nectar. Ingredients required: sago, milk, whipping cream, mango, grapefruit, sugar (optional).

Method: Put an appropriate amount of water in the pot to boil, put in the sago, cook over low heat until there is still a little white spot left in the sago, then turn off the heat and simmer until transparent, remove and wash with water for later use.

Peel the mango, cut it in half, add milk, put it in a blender and stir it into a paste, if the mango is not very sweet, you can add a little sugar to taste.

Pour the mango puree into a bowl, then add the boiled sago and stir well, then beat the whipping cream a little and throw it away.

Peel the flesh of the grapefruit and set aside, cut some of the mangoes into diced mangoes, and finally add grapefruit and mango for decoration.

A cup of simple and delicious poplar branch nectar is ready, don't you think it's particularly simple? If you have time, you can give it a try! It's really super delicious, super simple, sweet mango, plus sour red grapefruit, and then dipped in a light mango milk, it's a fairy-like summer pairing.

Step 113 mangoes, 20ml of milk, 40ml of coconut milk, appropriate amount of rock sugar or granulated sugar, grapefruit flesh, 50g of sago.

Step 22 of the practice of poplar branch nectarCook the sago first, and set aside.

Step 33 of the practice of poplar branch nectarThe sago is cooked.

Step 44 of the practice of poplar branch nectarHalf of the mango is cut into cubes, and half is made into poplar branch nectar. Step 55Heat water with two tablespoons of condensed milk and boil it into 20ml of liquid, 40ml of coconut milk.

Step 66 of the practice of poplar branch nectarHeat in a small pot until the rock sugar melts the poplar branch nectarThen pour in the milk and coconut milk to boil the poplar branch nectarPrepared yuzu meat.

Step 99 of the practice of poplar branch nectarAdd cool coconut milk milk to the mango puree and stir well, the practice of poplar branch nectar, step 1010Then add sago and stir well in the practice step 1111

Put it in the refrigerator for 1 hour, take it out after a few hours, add the grapefruit flesh and mango pieces, and it's done.

Yangzhi manna is a classic Hong Kong-style dessert, the main ingredients used in its production are mango, grapefruit, sago, pure milk, mango as the main ingredient, is undoubtedly responsible for the taste, with Q bomb delicious sago, fresh and slightly sour grapefruit, so that the taste level is richer; The milk and mango are combined to make a mango puree, and the milk adds aroma to the mango, but it does not dominate.

How to make poplar manna sweet but not greasy? First of all, in the selection and matching of raw materials, fresh ingredients must be selected to make this classic dessert shine and make people never get tired of eating it; At the same time, the raw materials are reasonably selected, so that the main raw materials highlight the taste, and the rest of the raw materials are used as decorations to enrich the taste level and distinguish the main and secondary levels.

The classic beauty nectar is to use milk as the main liquid material, and puree with mango, which does not mask the aroma of mango. If you add coconut milk or whipped cream, although it has more milky flavor, it is slightly sweet, and the taste will be a little "noisy".

Sago must have, Q bomb delicious sago to increase the layering of the taste of poplar nectar, and then decorate the surface with some sweet and sour grapefruit meat, not only the color is more outstanding, but the taste will not only have a faint sweetness, but sweet with a hint of sourness, sweet and sour.

Finally, in the choice of mangoes, you can choose mangoes with less fiber and higher sweetness, such as narcissus mango and Datai mango, which are good, pureed and have a more delicate taste. If the sweetness of the mango is enough, then add less sugar or no sugar when beating the mango puree, so as not to make the finished product too sweet, you should know that natural fructose has a more natural and non-sweet taste than artificially extracted sucrose.

Secondly, in terms of proportion, poplar manna also has its "best ratio", the sago part can increase the taste level, but not too much, otherwise the whole bowl of poplar manna will lose its essence.

Homemade poplar manna (for two) Ingredients: mango pulp: 350g, pure milk: 250g, caster sugar: appropriate amount (depending on the sweetness of mango, can be omitted), water: 1l, sago: 40g, ice drinking water: appropriate amount.

Garnish: Mango chunks: to taste, red grapefruit flesh: to taste.

Production: <>

1. Cut the mango along the core, cut it into flowers, cut it into pieces for later use, keep the good-looking ones for surface decoration, and use the rest for beating mango puree.

2. Pour mango pulp + pure milk into a food processor, beat into mango puree, refrigerate and set aside.

3. Put water in the milk pot, bring to a boil over high heat, add sago, and continue to cook for 15 minutes.

4. At this time, there are still white spots on the sago, turn off the heat and simmer for about 10 minutes, and observe that the sago is completely transparent.

5. Scoop up the sago and pour it into ice drinking water to cool.

6. Remove the sago, divide it into two portions and pour it into a glass, pour in the mango puree, and stir well.

7. Put mango pieces, red grapefruit flesh and other decorations on the surface.