Raspberry fruit fudge
By VicentaLakin
BY THE END OF THE YEAR, IT'LL BE OVER 60 DAYS BEFORE SPRING. AT THIS POINT IN THE YEAR, WHETHER IT BE A SWEET SHOP, A PRIVATE HOUSE OR A HOUSEWIFE, YOU MUST START MAKING CANDY SNACKS, PACKING THEM UP FOR DELIVERY, KEEPING THEM AT HOME, AND HAVING A NICE, SWEET MEAL FOR THE REST OF THE YEAR. FOR EXAMPLE, WITH THE LITTLE PUDDLES MY LITTLE FRIEND LIKES TO EAT, HE CAN MAKE THEM AT HOME. HE JUST NEEDS A LITTLE POT, A BOIL, A MIX, A STICK, A SLICE OF SUGAR. HOMEMADE FUDGES OF FRUIT USE NATURAL FRUITS, WHICH ARE REAL MATERIALS, NOT FRAGRANCES OF FRUIT, AND ARE MORE SECURELY EATEN. THE FOLLOWING IS AN EXAMPLE OF THE STEPS TAKEN IN THE PRODUCTION OF RASPBERRY FUDGE. COOKERS, TOOLS: BOILERS, HEAT-RESISTANT SILICA SHOVELS, KITCHEN ELECTRONIC SCALES, PROBE THERMOMETERS, ELECTROMAGNETIC FURNACES OR ELECTRIC POTTERY (TEMPERATURE CONTROL). SIMULATIONS: LEARNING HOW TO COOK HELLLOKITTY ' S SILICON MODEL OF CHOCOLATE (OR METAL MOOSE RING, GLASS BOX AVAILABLE)。
Recipe Recommendations
- raspberry paste 250 grams
- fine sugar 250 grams
- glucose syrup 50 grams
- pectin 7 grams
- citric acid 4 grams
- water 4 grams
- sweetening
- cook
- half an hour
- simple
Steps for Raspberry fruit fudge
1
Prepare all kinds of food。
2
Melting lemon acid into the equivalent water and mixing the fine sugar with the gum (so that the block does not fall) is left aside。
3
And pour the fruit into the small pot, and the medium and the small fire heats it, and mixs it to the extent of a small bubble。
4
Smashed sugar is slowly pouring into the casserole, which is mixed with fruit glue, and it is constantly mixing while it is upside down until all of it is smoothed。
5
Pour it into glucose, mix it and keep it heating up to 107°C。
6
When the thermometer figures show 107 °C, the lemon acid melted in water is immediately poured into the water, and then modulated into the silica. Small tip: Silicon-gels need to be painted first with vegetable oil, which is easier to demodel. If a metallic mousse ring is used, the bottom can be covered with hot oil paper or silicate pads, which can be poured into the boiled slurry。
7
It's half an hour to hang or freeze, and it's off. Rolling in large bowls filled with fine sugar or sugar powder (other than the weight indicated) so that all sides are evenly covered with fine sugar。
8
Don't put too many blocks at once to keep it attached. When ready, fudge can be placed in a cold, dry tank at constant temperature (24-28°C) for approximately one month。Raspberry fruit fudge Make Tips
A. IF A SQUARE MOUSSE RING OR GLASS BOX IS USED AS A MOULD, THEN THE LAST STEP WILL BE TO DRAW A KNIFE AROUND THE PERIMETER, DEMODELING THE WHOLE PIECE OF FRUIT FUDGE, FILLING IT WITH FINE SUGAR, AND THEN CUTTING THE SMALL BLOCK OF THE FORMATION. IT FOLLOWS THAT FRUIT FUDGES OF DIFFERENT SHAPES, DIFFERENT VARIETIES OF FRUIT, CAN BE MADE IN A VARIETY OF COLOURS, TASTES AND SHAPES. WHILE THE ABOVE APPROACH APPEARS SIMPLE, THE FOLLOWING OPERATIONAL POINTS ARE NOTED TO ENSURE SUCCESS: WHEN TESTING THE TEMPERATURE OF THE SLURRY IN THE PAN, THE PROBE IS MEASURED IN THE CENTRE OF THE SLURRY RATHER THAN IN THE BOTTOM OF THE POT, OTHERWISE THE MEASURED TEMPERATURE IS INACCURATE. 2. BEFORE ENTERING THE MODULE, DETERMINE WHETHER THE BOILED SLURRY MEETS THE STANDARD: A DROP TO THE FROZEN SPOON OR METAL MOULD, AND HALF A MINUTE LATER, IF THE SLURRY REMAINS SPHERICAL, UNDISPERSED OR DISSIPATED, MEANS THAT IT HAS BEEN BOILED. 3. CONVERSELY, THE FAILURE MAY BE EXPLAINED BY: (1) INSUFFICIENT CONCENTRATIONS AND EXCESSIVE MOISTURE OF FRUIT; (2) POOR TEMPERATURE TESTS OR FAILURE TO REACH 107°C; AND (3) LOW USE OF LEMON ACID. REMEDIATION METHODS: THIS PROBLEM CAN BE SOLVED BY INCREASING THE AMOUNT OF COOKING TIME, OR BY USING A SMALL AMOUNT OF WATER TO DISSOLVE THE LEMON ACID EQUIVALENT AND ADDING THE SLURRY TO THE COOKING. 5. TO MAINTAIN THE SOFT TASTE OF FUDGE, THE SLURRY SHOULD NOT BE BOILED TOO LONG TO BE TOO HARD。