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Chapter 100: Preparations before Leaving
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... tedly.
Gelatin powder stabilizes the structure, making it perfect for creating foods like jelly, mousse, cheese—and, of course, fudge.
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Recalling the method for making honey marshmallows, Naoki began a new round of production.
First, he mixed the gelatin powder with water. Then, he combined honey and lemon juice, placing them into a pot and cooking over medium-low heat until they were slightly warm. Finally, he poured th ...
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