“Self-made dried mango, clean, fresh, zero addition, is the preferred snack for leisure moment.”
|White granulated sugar||200ml|
|time consuming||one day|
Mango wash clean, try to pick just ripe mango, fruit body is harder, so that the dried mango will not be too sticky and soft.
Cut into thick slices half inside, too thin to rot easily, can not eat Q-bullet feeling.
Boil a pot of water, add 200 grams of sugar and 10 grams of salt, cool the water after boiling (must cool), and then put the cut mango slices into the soak.
After soaking mango slices for 3 hours, they absorb the sugar and salt water sufficiently, so the dried mango baked in this way is not dry.
Take it out and put it on the baking net to cool and dry the surface moisture. This process takes about an hour. It can also be put in the outdoor air in good weather. The moisture is easy to volatilize.
Make a net of the same thickness as possible, and the fire is easy to control when baking.
Cool-dried mango slices, put in oven, 130 degrees, top and bottom fire, bake for an hour and a half first.Then turn the upper and lower layers off (to avoid uneven baking) and bake for another hour. At this time, observe the mango slices to see if they are too dry or too wet. If they are too dry, set the temperature to 100 degrees. If they are too wet, bake them for more than half an hour.
After baking for an hour and a half, the dried mango has been preliminarily formed. When the net is exchanged, the mango slices are turned over one by one, so that the dried mango is evenly baked on both sides.
Finally, the grill is ready. Remove the grill and cool it.
Delicious dried mango is ready, because it is zero addition, do not eat sealed and put in the refrigerator.
Haiko Lingling’s Works from Gourmet World