Today is the eighth day of the first lunar month of the Year of Gengzi.
The last of the twenty-four solar terms is cold,
With an important traditional festival in our folklore,
Bumped into a full heart!
The two festivals meet and are destined for 2021
It is a happy, peaceful, harmonious and beautiful year!
As a skillful baker, I have entered the countdown to the Spring Festival, how can I get less candy during the Spring Festival? Today's offer is the new work of Liu Jing, a senior pastry chef at Posti Pastry School - French strawberry fruit fudge, simple and clear at a glance, private rooms, cake shops, and their own cooking can be easily done!
material
The fudge learned this time is called cranberry French fudge, the main ingredient is strawberries, and the strawberries of this season are also on the market, which is very convenient to make.
illustrate:
1, apple gum (imported from France) is the key to making fruit gummies, play a coagulation role, it is a product extracted from natural fruits. Someone asked if it was possible to replace it with gelatin? Yes, but the taste is not as good as apple gum.
2, citric acid is to adjust the acidity of gummies, can also be replaced with lemon juice, the effect is not as good as citric acid.
3, boiling sugar needs a flat bottom of the thick bottom of the pot, the bottom of the pot can not be too thin, otherwise it is easy to paste the bottom of the pot. There is no homogenizer at home that can use a juicer, blender, etc. to puree the fruit.
4, fruit pulp can be changed to other flavors according to their own preferences, different purees because of different attributes to add apple gum or sugar ratio is also different, can not be a recipe arbitrarily changed raw materials.
5. Glucose syrup can also be replaced with water or maltose.
Production process
Points: Apple gum should be mixed with a small amount of sugar first, not added alone.
Points: It is best to use an induction cooker to cook fruit gummies, and the heat is relatively uniform, so that the fire can be controlled.
Points: After 100 degrees, the heating is relatively slow, and you should insist on cooking on low heat to 116 degrees.
Points: Pour it into the mold while it's hot, and when it's cold, it won't come out. If there is no mold, it can be poured into a tray, which should be covered with plastic wrap.
Placed in a dry place, the granulated sugar will melt a little bit on the surface of the fudge and stick firmly to the fudge, because of the presence of glucose syrup, this fruit gummy can be stored for a long time... You can package it, you can send friends and relatives after the epidemic, high-end atmosphere on the grade...