Fast forward to the end of the year, there are still more than sixty days to celebrate the Spring Festival. Every year at this time, whether it is a dessert shop, private baking, or a housewife, you must start to make some candy snacks, package and give them to others, keep them at home to eat, and ask for a sweet and sweet color during the New Year.
Take my children's favorite bear fudge, in fact, they can make it at home, just need a small pot, cook a boil, stir a stir, pour into the mold, cut into pieces and stick the powdered sugar on the line. Homemade fruit fudge uses natural fruit, real materials, not fruit flavor, and is safer and more secure to eat.
Next, take the production steps of raspberry fudge as an example to introduce the specific methods and operation points. At the end of the article, the recipe of orange fudge, mango gummy, passion fruit gummy and pineapple gummy is attached, and the preparation steps are the same.
Kitchen utensils and tools used: cooking pots, heat-resistant silicone shovels, kitchen electronic scales, probe thermometers, induction cookers or electric ceramic stoves (temperature control).
Mold: Learn to cook HELLOKITTY chocolate silicone mold (or metal mousse ring, glass box can be).
Ingredients: Raspberry fruit minced 250 g, sweet juice garden fine granulated sugar 250 g, glucose syrup 50 g, pectin 7 g, citric acid 4 g, water 4 g.
(This recipe comes from PH French Dessert Master ANDY)
Before making it, prepare the ingredients, analyze the ingredients and explain the temperature control:
1. Fruit paste:
(1) The fruit paste is a fine fibrous fruit puree with fruit particles, which is generally frozen and preserved. Pureed fruit or puree is fine in this recipe, but do not use jam or juice. Different varieties of fruit puree have different properties, and the proportion of added pectin and sugar is also different, please do not change the recipe arbitrarily. Fruit rong can be bought in more professional bakery material stores, and common brands such as Bao Rong and Sigoli can be purchased. Peeling and pitting leftover fruit from home and beating it directly into a puree (without adding water) on a blender is all possible.
(2) The raspberries in this formula are a sweet and sour raspberry that can be replaced with strawberries, blueberries, or curries. After December, strawberries are on the market in large quantities, and they are used to make fudge. If you prefer other flavors of fudge, please find the appropriate recipe at the end of the article.
2. Glucose syrup: The function is to maintain the elasticity and softness of the gummy, which can be replaced with corn syrup, or honey.
3. Pectin: the role of coagulation and fixation. NH apple pectin is used here, and other types such as FX58 can also be used.
Please note: The pectin here is not a mirror pectin for pouring, the mirror pectin cannot be solidified after heating, and is not suitable for making gummies.
4. Citric acid: A food additive that is allowed to be added to jams, beverages, cans and cans, and is also widely found in nature. Adding citric acid to candy can make the fruity taste sour and sweet harmony, promote pectin coagulation, and extend the shelf life of candy. It can be bought in general bakery stores, and if you really can't buy it, you can also replace it with a little lemon juice.
Temperature control:
The boiling temperature in this formula should be controlled at 107 ° C, and the temperature required for different types of fruit gummies is different, such as apricots, strawberries, etc. are 107 ° C, but pineapple and orange gummies are 106 ° C, mango is 105 ° C, can not be arbitrarily adjusted, otherwise it will affect the finished product.
Preparation steps:
1. Prepare a variety of ingredients. Dissolve the citric acid in an equal amount of water, mix the caster sugar with the pectin (so as not to clump when pouring), and set aside.
2. Pour the minced fruit into a small pot and heat over medium-low heat while stirring until it bubbles up. Slowly pour the pectin-mixed caster sugar into a small pot and stir until it is all poured and mixed well.
3. Pour in the glucose syrup, mix well and continue to heat to 107°C. When the number of the thermometer shows 107 ° C, immediately pour the citric acid melted with water, mix well and pour into the silicone mold.
Tip: The silicone mold needs to be applied with vegetable oil first, which is more convenient for mold release. If a metal mousse ring is used, the bottom can be cushioned with heat-resistant oil paper or silicone pads, and then the cooked slurry is poured.
4. Let cool or refrigerate for half an hour and you can release the mold. Roll the gummy in a large bowl filled with caster sugar or powdered sugar (in addition to the amount indicated) so that each side is evenly filled with caster sugar. Do not put too many pieces at a time to avoid sticking. After cooking, the gummies can be placed in a cool and dry sealed jar at room temperature (24-28 ° C) and stored for about 1 month.
If you use a square mousse ring or glass box as a mold, the last step is to use a knife to draw along the sides, remove the whole piece of fruit fudge, dip it into fine granulated sugar, and then cut into square pieces.
It can be seen that with different shapes of molds, different varieties of fruits, you can make a variety of fruit fudge in different colors, tastes and shapes. Red fruit gummies are generally: raspberries, grapefruit, strawberries, etc.; yellow is generally citrus, pineapple, passion fruit, mango, etc.; green is kiwi fruit, etc.; pink or white is peach, etc.; purple is grapes.
Although the above method seems simple, pay attention to the following operation points to ensure the success rate:
1. When testing the temperature of the slurry in the pot, the probe should be deep into the center of the slurry to measure the temperature, rather than letting the probe touch the bottom of the pot, otherwise the measured temperature is inaccurate.
2. Before entering the mold, judge whether the cooked slurry meets the standard: drop a drop onto the refrigerated spoon or metal mold, and after half a minute, if the slurry still remains spherical and does not spread out or smudge, it means that it has been cooked.
3. Conversely, it indicates a failure, possibly for:
(1) The concentration of fruit paste is not enough, and there is too much moisture;
(2) The temperature test is inaccurate, or it does not reach 107 ° C;
(3) The amount of citric acid is small.
4. Remedy: Increase the cooking time, or dissolve the same amount of citric acid with a little water, add it to the slurry and cook, you can solve the above problems.
5. To maintain the soft taste of the fudge, the pulp should not be cooked for too long to avoid being too hard.
The other four flavors of gummies are formulated, depending on individual tastes, to choose from:
A. Passion fruit gummies - temperature 107 ° C - can make 18 pieces of 6cm cubic meters of gummies.
Sugar 200 g, passion fruit puree 200 g, glucose syrup 50 g, pectin 10 g, citric acid 5 g, water 5 g.
B. Orange gummies - temperature 107 ° C
Sugar 100 g, orange fruit paste 100 g, glucose syrup 100 g, pectin 10 g, citric acid 8 g, water 8 g.
C. Mango gummies - temperature: 105 °C
Granulated sugar 227 g, mango pulp 250 g, glucose syrup 50 g, pectin 6 g, citric acid 5 g, water 5 g.
D. Pineapple gummies - temperature 106 °C
Sugar 150 g, pineapple fruit paste 250 g, glucose syrup 25 g, pectin 8 g, citric acid 4 g, water 4 g.
The above is the practice of fruit gummies that are loved by children, have you learned them? Feel good to like it, but also welcome to pay attention to more original food articles I published, each original recipe is made, filmed and written by myself, your comments, collection forwards are my encouragement and support for the original, thank you.