琥珀糖 • 可以吃的寶石 • 減糖 • 無人工色素版 • 完整製作步驟
琥珀糖是混合寒天和砂糖等材料，借助砂糖風乾後結晶的特性，產生外酥內軟的獨特口感，很多人以為它是近代才有的糖果，其實從江戶時代已經存在了，當時的人，以黃色梔子花色素來製作，完成品顏色像琥珀一樣，因此被稱為琥珀糖。
寒天粉、寒天條都能作為琥珀糖的凝固劑。寒天粉又叫洋菜粉或瓊脂，從多種海藻如石花菜等，提煉出來的凝固劑。寒天粉、寒天條、寒天棒是巿場上能買到的不同形態。
琥珀糖是糖果，糖的角色非常重要，除了甜味，它會影響糖果的硬度、濕潤度、維持形狀、延長保存期限的功能。
白砂糖是最常用的甜味劑，若配方只有高量白砂糖，較難做出外脆內軟的口感，乾燥後會完全變硬，白砂糖由甘蔗或甜菜，榨出的糖蜜所製成的精糖，色白、乾淨、甜度高
海藻糖 Trehalose從馬鈴薯中提煉出的天然糖，甜度為砂糖之45﹪，易溶於水，和蔗糖結合使用，可改善含高量砂糖食品的甜膩感，其結晶性強，口感有冰涼感，其低蝕性可減少蛀牙的機會，特別適合製作糖果
我混合白砂糖和海藻糖，依據每一種植物染色的特性調整。我試過幾個不同的比例，給大家參考
◤白砂糖：海藻糖 1:1
- 糖果風乾後完全硬化，糖果沒有軟心果凍的效果。碎後的質感較硬和黏手
◤100％ 海藻糖
- 糖果切開有軟心，但甜度較低，賞味期短容易發霉，捏碎後的外殼很脆，內部像果凍般柔軟
- 白砂糖比例高 乾燥速度較慢，乾燥 3 天後，白砂糖比例高還是軟的(左)。以海藻糖為主邊緣鋒利，能站立起來
- 而白砂糖和海藻糖各一半，乾燥後收縮邊緣不平整(右)
- 食品級矽膠模具柔軟有彈性，倒模前不用塗油，也容易脫模，可以做出不同形狀的琥珀糖
- 適合新手，或對自己手藝沒信心的朋友
◤植物染色
- 洛神花產季在每年10～11月，不在產期可以用乾燥的花乾，味酸清心降火，配玫瑰花，疏肝養血解鬱，適合心情易憂鬱的女生，還可為糖果增添花香味，但是酸味的液體，用寒菜粉可能無法凝固
- 橙紅木又稱蘇木，取其樹幹除去枝皮及邊材，留取中心部分刨成薄片，是常用於跌打損傷的中藥。黃梔子是梔子花的果實，古時琥珀糖就是用它作為植物色素，屬於胡蘿蔔素系列，色澤鮮艷，著色力強，耐熱性好，不受酸鹼值變化影響。桂花温補陽氣 美白肌膚，香味馥郁持久，做出來的琥珀糖味道最好吃
- 酸味會影響寒天的凝固，蝶豆花加入檸檬汁，琥珀糖比較難凝固，所以我用火龍果粉和蝶豆花調出紫色。火龍果汁混合蝶豆花茶，蝶豆花檸檬汁很快氧化變暗，混合火龍果顏色比較明亮
- 鮮果汁或蔬菜汁含果膠等機物，很快氧化變壞都不適合
- 這些天然色素用量非常少，但孕婦要慎用
◤紅色琥珀糖
- 乾燥洛神花 Dried Roselle 4 g
- 乾燥玫瑰花 Dried Rose 3 顆
- 70°C 熱水 Hot Water 200 ml
- 富澤商店洋菜寒天條 Stripped Agar 6 g（寒天粉不凝固)
- 白砂糖 Granulated Sugar 25 g
- 日本林原海藻糖 Treholase 150 g
- 水麥芽/葡萄糖漿 Starch Syrup 1/4 小匙
◤橙色琥珀糖
- 蘇木（橙紅木) Sappan Wood 2~3 g
- 黃梔子 Common Gardenia Fruit 2 顆
- 70°C 熱水 Hot Water 200 ml
- 富澤商店洋菜寒天粉 4 g
- 海藻糖 Treholase 150 g
- 白砂糖 Granulated Sugar 25 g
- 水麥芽/葡萄糖漿 Starch Syrup 1/4 小匙
◤黃色琥珀糖
- 黃梔子 Common Gardenia Fruit 2 顆
- 乾桂花 Dried Osmanthus Flour 10 g
- 70°C 熱水 Hot Water 200 ml
- 洋菜寒天粉 Kanten Powder 4 g
- 海藻糖 Treholase 150 g
- 白砂糖 Granulated Sugar 25 g
- 水麥芽/葡萄糖漿 Starch Syrup 1/4 小匙
◤綠色琥珀糖
- 黃梔子 Common Gardenia Fruit 2 顆
- 蝶豆花 Dried Butterfly Pea Flower 4～5 顆
- 70°C 熱水 200 ml
- 洋菜寒天粉 Kanten Powder 4 g
- 海藻糖 Treholase 150 g
- 白砂糖 Granulated Sugar 25 g
- 水麥芽/葡萄糖漿 Starch Syrup 1/4 小匙
◤藍色琥珀糖
- 蝶豆花 Dried Butterfly Pea Flower 4～5 顆
- 70°C 熱水 Hot Water 200 ml
- 洋菜寒天粉 Kanten Powder 5 g
- 海藻糖 Treholase 150 g
- 白砂糖 Granulated Sugar 25 g
- 水麥芽/葡萄糖漿 Starch Syrup 1/4 小匙
◤紫色琥珀糖
- 蝶豆花 Dried Butterfly Pea Flower 4～5 顆
- 火龍果粉 Red Pitaya Dragon Fruit 1/2 小匙
- 70°C 熱水 Hot Water 200 ml
- 洋菜寒天粉 Kanten Powder 5 g
- 海藻糖 Treholase 150 g
- 白砂糖 Granulated Sugar 25 g
- 水麥芽/葡萄糖漿 Starch 1/4 小匙
◤視頻中的模具大小
- 七巧板 100 ml
- 六角形立體 每顆10 ml
- 鑽石 每顆 20 ml
- 雲小 20 ml
- 雲中 40 ml
- 雲大 110 ml
- 球體
◤調色做法
❶ 70°C 熱水沖泡洛神花和玫瑰花，加蓋悶 5～10 分鐘，用非常少的水量泡出很濃的茶，加入清水稀釋酸味
❷ 70°C 熱水浸泡 5 ~10 分鐘，變成深紅色。黃梔子使用前要剪開，以液體橙紅木 1:3 黃梔的比例，兩種液體混合，能撞出明亮的橙色
❸ 70°C 熱水沖泡 10 分鐘，別泡太久把苦味泡出來，其色較淡乾燥後會變得很淡，加入黃梔子顏色可更明亮的黃色，完成調色後立刻過濾
❹ 以70°C熱水，分別沖泡黃梔子及蝶豆花。蝶豆花茶沖泡時間越長顏色越深，所以調色不要心急，慢慢等顏色染開，到顏色調好了立刻過濾，
❺ 蝶豆花調出藍色亳無懸念，以70°C 熱水，4～5 枚就可以了，時間越長顏色越深，若過深加水稀釋
❻ 蝶豆花茶加入乾燥的火龍果粉，攪拌均勻即可，完成調色後便可以製作糖液
◤製作糖液 寒天條
❼ 寒天條放入洛神花茶裡，浸泡 20～30 分鐘至寒天條膨脹，一同放入鍋裡中火加熱
❽ 寒天條在 90°C 以上溶化，需要高溫加熱，在 30~40°C 常溫即可凝固，待寒天條完全溶化，待在鍋上繼續保溫。為免造成浪費，加糖前，舀出少量的寒天液，在冷凍過的盤子上滴落，靜待 5~10 分鐘。寒天液突然降溫，會快速凝固，若不能凝固便不必加糖，否則加糖後也不會凝固。且海藻糖的價格也不便宜
❾ 酸、牛乳、高濃度茶單寧，可能會造成寒天凝結效果不佳。要先檢討食材和配方比例，洛神花的酸度和寒天的凝固強度，可能每批次或因廠牌不同，所以很難預測特定的比例，以上的食材都可以先進行冷盤測試，減少浪費
❿ 滴落的寒天液能在 5 ~ 10 分鐘內快速凝固，便可分 2~3 次加入海藻糖及白砂糖，以中火煮約 10 分鐘，糖便會完全溶化。期間不要攪拌太多，一會影響寒天的凝固，二是高濃度的糖液會因攪拌降溫而產生反砂，只要靜待糖溶化就可以
⓫ 加入水麥芽可以改善糖果的口感，使更柔軟有嚼勁。未完溶化表面有細白泡沫，煮至糖完全溶化，糖液清澈透亮，即可倒模，倒滿至差不多溢出，靜置室溫或放進冰箱冷藏 6 小時
◤製作糖液♦寒天粉 （適合同時製作多色）
⓬ 如果做多色或漸變色琥珀糖，用寒天粉比較方便一次同時加熱
⓭ 把需要的食材量秤重量
⓮ 各色花茶用量杯裝好，隔水加熱，冷水加入寒天粉，冷水下不會結塊，鍋裡的水開始沸騰後加糖，寒天粉在 90°C 開始溶化，鍋裡的水要煮至沸騰，糖液表面像起了一層霧，期間可以攪拌 1～2 次，鍋裡水燒乾了加熱水，熱水最好能浸泡至糖液的高度，當糖液變得完全清澈，表面的白霧完全散去，表示寒天和糖完全溶化，便可以倒模了
⓯ 火龍果粉隔水加熱後嚴重退色，可以在糖液煮好後才下，倒模前用網篩過濾，但不要攪拌太多以至反砂
◤倒模
⓰ 把糖液倒入模中至溢滿，倒入糖液後不要移動模具，寒天降溫到 30~40C即可凝固，所以離鍋便要倒模，否則無法凝固成完整的形狀，容易破裂。若糖液完成後放在室溫下，導致部份開始凝固部份液態，凝固後較難脫模
⓱ 現在室溫 26°C，約 6 小時便凝固了
⓲七巧板平面大而薄，脫模時務必小心，把已凝固的表面朝下，可避免濕潤的表面黏貼烘培紙，減慢乾燥速度，乾燥時蓋上烘培紙防塵，空氣要流通不密封，乾燥2～3天後翻面，乾燥速度依據當時的相對濕度，和琥珀糖的體積和厚度
⓳ 紫色由於加入了檸檬汁，減弱了寒天的凝固力，所以凝固速度很慢，當表面還沒乾燥時脫模，較容易黏附在烘焙紙上，乾燥 3 天後仍然不能翻面，糖外殼也不夠硬，很容易捏碎。寒天在凝固後，若要再度溶解，在 70°C 或以上才會溶化，紫色在第 5 天還不能翻面，我把它放在乾燥機裡，45°C 進行乾燥，但不議太快乾燥，造成角邊收縮太多，漂亮的七巧板琥珀糖完成了
◤下一集我會介紹漸變色，和晶石琥珀糖的製作
Kohakutou is a unique candy made by mixing agar and sugar, and relying on the crystallization properties of sugar after it is air-dried to create a crispy outer layer and a soft inner texture. Many people think that it is a modern candy, but it has actually existed since the Edo period. At that time, people used yellow gardenia flower pigments to make it, and the finished product had a color like amber, so it was called Kohakutou.
Agar powder and agar strips can be used as the gelling agent for Kohakutou . Agar powder, also known as carrageenan or konjac, is a gelling agent extracted from various seaweeds such as red algae. Agar powder, agar strips, and agar bars come in different forms that can be found in the market.
Sugar plays a crucial role in Kohakutou as a candy. In addition to providing sweetness, it affects the hardness, moisture, shape retention, and shelf life of the candy.
White granulated sugar is the most commonly used sweetener. If the recipe contains only a high amount of white sugar, it is difficult to achieve the crispy outer layer and soft inner texture. After drying, it will become completely hard. White sugar is refined from sugar cane or sugar beet molasses, and it is white, clean, and high in sweetness.
Trehalose, a natural sugar extracted from potatoes, is 45% as sweet as sugar and easily soluble in water. When used in combination with sucrose, it can improve the cloying feeling of high-sugar foods. Its strong crystallization and cool sensation make it particularly suitable for making candy, and its low cariogenicity can reduce the chance of tooth decay.
I mix white granulated sugar and trehalose, adjusting according to the dyeing characteristics of each plant. I have tried several different ratios for reference.
◤ White sugar: Trehalose 1:1
The candy becomes completely hard after air-drying, and there is no soft jelly effect. The texture when crushed is hard and sticky.
◤ 100% Trehalose
The candy has a soft center when cut, but the sweetness is lower and the shelf life is shorter, making it easy to mold. The outer shell is very crispy when crushed, and the inside is soft like jelly.
If the ratio of white sugar is high, the drying speed is slower. After 3 days of drying, the candy with a higher ratio of white sugar is still soft (left). The candy with trehalose as the main ingredient has a sharp edge and can stand upright.
When the ratio of white sugar and trehalose is half and half, the dried candy has uneven edges (right).
Food-grade silicone molds are soft and flexible, and do not require oiling before pouring. They can be used to make Kohakutou in different shapes.
They are suitable for beginners or friends who lack confidence in their own skills
◤Plant Dyeing
The Roselle plant blooms from October to November each year. When not in season, dried Roselle flowers can be used. The flowers have a sour taste and can clear the heart and reduce heat. When combined with roses, they can also soothe the liver, nourish blood, and relieve depression. They can also add a floral scent to candies. However, the sour liquid may not solidify when combined with agar powder.
Sappan Wood, also known as Su Mu in Chinese, is the stem of a tree that has been stripped of its bark and outer layer. The center is then sliced into thin pieces and used as traditional Chinese medicine for treating injuries. Common Gardenia Fruit is the fruit of the Gardenia plant and was used in ancient times to create plant-based pigments for Kohakutou. It belongs to the carotenoid family and has a bright color, strong coloring power, good heat resistance, and is not affected by changes in acidity or alkalinity. Osmanthus can warm and replenish yang energy and whiten the skin. The Kohakutou made from Osmanthus has the best taste.
Acidic ingredients can affect the solidification of agar powder. Lemon juice added to Butterfly Pea Flower may make it difficult for Kohakutou to solidify. Therefore, Dragon Fruit powder and Butterfly Pea Flower were used to create a purple color. When Butterfly Pea Flower tea is mixed with Dragon Fruit juice, the lemon juice in the tea quickly oxidizes and darkens, while the mixed color with Dragon Fruit is brighter.
Fresh fruit juice or vegetable juice containing pectin and other organic matter will quickly oxidize and spoil, and are not suitable for making Kohakutou.
Although these natural pigments are used in very small amounts, pregnant women should use them with caution.
◤Red
Dried Roselle 4g
Dried Rose 3 pieces
Hot Water 200ml at 70°C
Stripped Agar 6g
Granulated Sugar 25g
Treholase 150g
Starch Syrup 1/4 teaspoon
◤Orange
Sappan Wood 2-3g
Common Gardenia Fruit 2 pieces
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon
◤Yellow
Common Gardenia Fruit 2 pieces
Dried Osmanthus Flour 10g
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon
Common Gardenia Fruit 2 pieces
Dried Butterfly Pea Flower 4-5 pieces
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon
Dried Butterfly Pea Flower 4-5 pieces
Hot Water 200ml at 70°C
Kanten Powder 5g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon
◤Purple
Dried Butterfly Pea Flower 4-5 pieces
Red Pitaya Dragon Fruit Powder 1/2 teaspoon
Hot Water 200ml at 70°C
Kanten Powder 5g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon
◤Mold sizes used in the video:
Seven-Pointed Star 100ml
Hexagonal Prism 10ml per piece
Diamond 20ml per piece
Small Cloud 20ml
Medium Cloud 40ml
Large Cloud 110ml
Sphere
◤Color Adjustment Method
1. Brew hibiscus and rose flowers in 70°C hot water, cover and steep for 5-10 minutes. Use a small amount of water to brew a concentrated tea, then add water to dilute the acidity.
2. Soak yellow osmanthus in hot water at 70°C for 5-10 minutes until it turns deep red. Cut open the osmanthus flower before use. Mix liquid orange-red wood and yellow osmanthus in a 1:3 ratio to create a bright orange color.
3. Brew butterfly pea flower and yellow osmanthus separately in 70°C hot water. The longer you steep the butterfly pea flower, the darker the color will be, so be patient when adjusting the color. Once the desired color is achieved, filter immediately.
4. Butterfly pea flower naturally creates a blue color when brewed in 70°C hot water for 4-5 pieces. If the color is too dark, add water to dilute.
5. Mix butterfly pea flower tea with dried dragon fruit powder to achieve a desired color. After adjusting the color, sugar syrup can be made.
◤Sugar Mixture with Agar Strips
7. Soak agar strips in hibiscus tea for 20-30 minutes until they expand, then heat over medium heat in a pot.
8. Agar strips dissolve at temperatures above 90°C, so high heat is necessary. Once dissolved, keep warm in the pot at room temperature of 30-40°C until it solidifies. To avoid waste, test a small amount of agar liquid on a frozen plate, and let it sit for 5-10 minutes. The agar liquid will solidify quickly when cooled. If it does not solidify, do not add sugar, as it will not solidify even after sugar is added. Additionally, acidic ingredients, milk, and highly concentrated tea tannins may affect the solidification of agar. Adjust the ingredient and formula proportions accordingly. Test the cold dish with the above-mentioned ingredients to reduce waste.
9. Add sugar and white sugar to the agar liquid in 2-3 portions. Boil over medium heat for about 10 minutes until the sugar is completely dissolved. Do not stir too much during the process, as it may affect the solidification of agar. Additionally, highly concentrated sugar liquid may produce sugar crystals when stirred. Wait for the sugar to dissolve naturally.
10. Adding water malt can improve the texture of the candy, making it softer and chewier. If the sugar is not completely dissolved, white bubbles may appear on the surface. Keep boiling until the sugar is completely dissolved and the syrup is clear and transparent. Pour the mixture into a mold until it almost overflows, then let it sit at room temperature or refrigerate for 6 hours.
◤ Making Sugar Syrup with Agar Powder (Suitable for Making Multiple Colors at Once)
11. If making multi-colored or gradient Kohakutou, using agar powder is more convenient to heat up all at once.
12. Measure the required amount of ingredients.
13. Fill each color of flower tea into a measuring cup, heat it up in a double boiler, and add agar powder to cold water. Agar powder will not clump when added to cold water. Once the water in the pot starts boiling, add sugar. Agar powder starts dissolving at 90°C, and the water in the pot should boil until a layer of mist appears on the surface of the sugar syrup. Stir the mixture 1-2 times during this time. If the water in the pot dries up, add hot water that can soak up to the height of the sugar syrup. When the sugar syrup becomes completely clear and the white mist on the surface disappears, it indicates that agar powder and sugar have completely dissolved, and it can be poured into the mold.
14. Dragon fruit powder will discolor severely when heated in a double boiler. It should be added to the sugar syrup only after it has been cooked. Before pouring it into the mold, strain it through a sieve, but do not stir it too much to avoid sanding.
◤ Pouring into the Mold
15. Pour the sugar syrup into the mold until it overflows. Do not move the mold after pouring the sugar syrup. Agar cools down to 30-40°C and solidifies, so it should be removed from the pot and poured into the mold. Otherwise, it cannot solidify into a complete shape and is prone to breakage. If the sugar syrup is left at room temperature after completion, it will cause some parts to start solidifying while others remain liquid, making it difficult to demold.
16. It takes about 6 hours to solidify at room temperature of 26°C.
17. The surface of the seven-piece puzzle is large and thin, so be careful when demolding. Place the solidified surface downwards to avoid sticking to the baking paper, which slows down the drying speed. Cover it with baking paper during drying to prevent dust, and ensure that air flows through it without sealing it. Flip it over after drying for 2-3 days, depending on the relative humidity at that time, as well as the volume and thickness of the Kohakutou.
18. Because purple contains lemon juice, which weakens the gelling strength of agar, it solidifies slowly. When the surface is not yet dry, it is easier to stick to the baking paper when demolding, and the sugar shell is not hard enough, making it easy to crush. After agar has solidified, it will only dissolve again at 70°C or above. On the 5th day, the purple one still cannot be flipped over, so I put it in a dryer at 45°C for drying, but do not dry it too fast, as it can cause excessive shrinkage of the corners. The beautiful Kohakutou of the seven-piece puzzle is complete.
你好，老师。琥珀糖的详细比例能发给我吗？