Food & Beverage

Strawberry fruit recipe

Strawberry fruit gums can easily be produced without artificial additives.
The preparation is simple, only the slow drying of the fruit gums in the oven takes several hours, but this can be done without additional work.
By drying, the homemade strawberry fruit gums become somewhat firm, gummy, yet soft in substance, they also get a dry surface which ultimately results in longer lasting, non-sticking fruit pieces.

Ingredients: for about 900 g of fruit gums

  • 750 g fresh strawberries or
  • 750 g of frozen strawberries
  • 475 g of sugar
  • 75 g agar-agar (vegetable gelling agent)
  • 100 g of glucose
  • 40 g of water
  • 3 g of citric acid or
  • 3 – 4 tbsp lemon juice

Preparation:

For the preparation of this strawberry fruit recipe I have used here in this case frozen strawberries.
Of course you can also take fresh strawberries during the harvest season of strawberries.
Put the frozen strawberries in a mixing bowl and thaw them.

During this time glucose in a small pot together with 40 g of water (water weigh) boil with stirring, then stir until a clear glucose solution has developed and later set aside.

A rectangular baking tin of a size of approx. 23 x 30 cm or two smaller molds with a little water. Place a suitable piece of fresh plastic foil on top of each other, so that the mold is completely designed and the foil can be lifted later on at the sides.

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Sprinkle the almost-thawed strawberries with about half of the sugar and stir, finely purge with the bar mixer

Transfer the straw mixture into a large cooking pot.
Slowly add remaining sugar and agar – agar gelling agent and stir in thoroughly.

Now boil the straw mixture once with stirring, then continue to boil for a further 2 – 3 minutes (short-time alarm) with further stirring. Slowly continue to boil at a slightly reversed temperature, stirring almost continuously so that nothing can settle on the ground.

Finally, add the glucose solution and citric acid or lemon juice to the straw mixture and mix thoroughly with the stirring spoon. Then pour the hot mass into the prepared mold and allow to cool well for several hours or even overnight.

This second firm strawberry mass on a plate or a large kitchen board rush see second picture.
If desired, you can cut out pieces with a smaller cut-out mold, but some waste is generated.
It is very easy and fast to cut the whole fruit block first into narrow strips, then these with the knife in rhombuses or in small squares.

Then place the fruit gums next to each other on a baking sheet which has been laid with baking paper and place in the baking oven at 50 ° C with top / bottom heat, with a gap of open baking oven door (a wooden stirring spoon between the door and the oven) for several hours (can be up to 7 – 8 hours or To be longer). Between the fruit gums may turn a few times.

Afterwards, the strawberry fruit gums can be stored in a well-closing pastry can, in a cool place, as a small bakery for several weeks after complete cooling.

Tip:

For me this gave ample 900 g of strawberry fruit gums after 8 hours of drying time.

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