[:hk]草莓軟糖捲【純天然軟糖】Strawberry Fruit Leather[:en]Homemade Strawberry Fruit Leather Recipe [:]

[:hk]https://videos-by.vemba.io/v2/placements/27233.js

[embedyt] http://www.youtube.com/watch?v=UC347OHUG4w%5B/embedyt%5D

?　點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

不知大家有沒有吃過「果皮丹」，即山楂卷，把山楂蒸熟、打泥、抹平、低溫烘乾、捲卷，塊狀的軟糖 Q 韌有嚼勁，甜甜酸酸，容易保存。這種低溫烘乾的軟糖卷，在西方亦很流行，近年風靡外國博客，通稱為 Fruit Leather 或 Fruit Roll-Ups。

各式新鮮水果都可以做 Fruit Leather，選果膠豐富的效果更好，還可發揮創意混合多種水果做不同的口味，甜度、糖的種類可自己調整，砂糖、蜂蜜、麥芽糖都可以，喜歡酸一點可加檸檬汁，更有助釋出果膠，增加軟糖的 Q 度。春天的草莓又甜又便宜，製成 Fruit Leather 甜甜酸酸的，顏色和味道還真有點像果皮丹哩 ~

材料   ( 圓形直徑 的風乾盤 )

• 新鮮草莓                     300 g
• 蜂蜜                             4 小匙
• 檸檬汁                         1 大匙 ( 約 1/2 個 )

做法

1. 草莓切小丁，蒂部較多農藥，切去。加入蜂蜜和檸檬汁，攪拌均勻，室溫醃漬約 30 分鐘。沒時間，醃漬的步驟可以省略，直接用攪拌機打成果泥，不過做出來的軟糖質感會硬一點，醃漬過會 Q 一點

2. 放進攪拌機打成果泥，直接倒入風乾盤內。水份較多的水果，打成果泥後可小火煮 5 ~ 10 分鐘，讓水份蒸發一下，撈去浮沫，抹平時也會比較容易。煮果汁的步驟不是必須的，要注意的是，有些水果煮過後會變色，如想保留水果的顏色就不用煮了

3.  把煮好的果泥倒在風乾盤裏，肥丁的風乾盤是膠制的，不用鋪烘焙紙，如用烤箱的烤盤就要鋪烘焙布或烘焙紙，用橡皮刮刀均勻抹平，厚約 0.3 ~ 0.5 cm。風乾機 70ºC，約 6 小時。如用烤箱溫度要再降底一點，75ºC 約 6 小時，不時打開烤箱的門讓水氣散去，乾燥時間視乎果泥厚薄和水含量。由於烘乾時間頗長，如需出門或睡覺，關掉風乾機或烤箱，打開門，有時間再繼續 ~

4. 確認是否烤透，用手指摸一摸表面，不黏手沒有潮溼感，便是烤透，儘可能每個地方都模一模，四週較快烤透但可能中間還沒好，再烤 30 分鐘。沒煮過的果泥直接烘乾，軟糖卷較易裂開，但不影響味道

5. 如用風乾機的膠盤或烘焙布，只要有烤透，即可輕鬆整片撕下來，若撕了一半發現還有濕黏，可原路貼回去再烤。撕下來可直接捲起來，或準備一張乾淨的烘焙紙，把底部黏的一面貼上去，連同烘焙紙一起捲，較衛生和方便攜帶。如倒在烘焙紙上烤乾，要完整撕下來較困難，直接用剪刀剪成條狀捲起即可，想要美觀一些可用繩子綁好

小叮嚀

• 水果的種類更多變化，選果膠豐富的水果效果更佳，如草莓、藍莓、芒果、奇異果、杏等都可成為材料
• 做給 3 歲以下的寶寶吃，要用砂糖或麥芽糖，不能用蜂蜜
• 糖和檸檬汁可幫助釋出果膠。水果泥烘乾後濃縮了甜味和果味，所以糖只是幫助釋出果膠，糖不能省略，但份量不用加太多。檸檬汁則視乎個人，可以不加
• 烤箱由於發熱線直射，軟糖較易烤焦，溫度和時間要根據自己的烤箱斟酌，但一定不能高溫烤，如有風乾機 ( 食物乾燥機 ) 最理想
• 軟糖捲可放入保鮮盒，冰箱保存約 1 週

[:en]https://videos-by.vemba.io/v2/placements/27233.js

[embedyt] http://www.youtube.com/watch?v=UC347OHUG4w%5B/embedyt%5D

?　點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

This simple and natural fruit leather combines fresh strawberries with hidden beets for extra nutrients and lemon juice. With a food processor, an oven, and a lazy afternoon, it’s easy to whip up a batch of fresh-tasting fruit leathers for a fraction of the cost.

Ingredients 

• 300 g Fresh Strawberry
• 4 tsp Honey
• 1 tbsp Lemon Juice

Preparation 

1. Just tear the green leaves off the top and cut a part of the top off. Finely chopped strawberry. Add honey and lemon juice, mixed and pickled for about 30 minutes at room temperature. This can make a soft texture of fruit leather instead of hard one.

2. Place strawberries in food processor until blended. If desired, cooked the puree for 10 ~ 15 minutes to reduce water of the puree. Skim off any scum from puree. Pour into prepared pan and spread out into a thin, even layer.

3.  I use food dehydrator 90ºC for 6 hours or until the center is set. If bake with a oven, lower the heat to about 75ºC for 6 hours, open the oven door occasionally to let the steam away.

4. Confirm the fruit leather with your fingers touch the surface, no wet feeling and not sticky is done. The edges of the fruit leathers are usually crunchy and uneven.

5. Remove from food dehydrator and carefully peel up the fruit roll-up and place the sticky, smooth side on parchment paper. Cut to size so that you have an even rectangle to work with. You can also use cookie cutter for different shapes.  Store in airtight container.

Tips

• Fruit rich in Pectin are better for making fruit leather,  such as strawberries, blueberries, mango, kiwi, apricots, etc.
• Use caster sugar or maltose for Baby under 3 years old, don’t use honey
• Sugar and lemon juice help release pectin. Therefore try not to omitted sugar
• Fruit leather can be placed in the refrigerator for about 1 week

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