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Tuesday, 8 April 2014

Homemade Strawberry Purée


During the peak season of strawberry, when very ripe and red strawberries are available in abundance, it is the best time to make strawberry purée. The naturally sweet and red strawberry extract, made the best natural additive to strawberry cake and cream. 

Yield:  about 30 to 35g thick purée 

Ingredients 
100~120g very ripe strawberries, hulled
15g fine sugar
15g water

100~120g 熟透草莓,去蒂
15g 细糖
15g 水

Direction
1. Rinse and hull strawberries. Cut into coarse bits.
将洗净去蒂的草莓切粗粒。

2. Toss the strawberry bits with 15g sugar. Cover and let it rest for one hour.
加入细糖搅匀,静置1小时出水变软。


3. Heat strawberry bits with 15g water till very soft. Partially cover to facilitate the heating process. This process takes about 10 minutes.
加入15g的水后,加热至草莓变软。加盖煮较快煮软。大概需10分钟。


4. Strain the strawberry pulp to collect the strawberry juice. Discard the tasteless leftover in the strainer.
将草莓酱过筛,用汤匙挤压,丢弃筛中的渣,保留汤汁。

5. Pour the strawberry juice back to the bowl, and start heating it at low heat. Stir regularly. Let the excess liquid evaporates away, and keep the thicken strawberry purée. This process takes about 15 to 20 minutes.
将草莓汁倒回碗中低温加热,不停搅拌,直到酱汁变浓稠。大概需15~20分钟。


6. Transfer the strawberry purée to clean container, cover and refrigerate till next use.
将草莓酱装进玻璃罐加盖冷藏:)

Recipe adapted from:
http://www.jasonandshawnda.com/foodiebride/archives/1088/



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