覆盖酥脆丹糖胡糖衣的草莓
用竹签串起的草莓，外面裹着一层透明脆脆的丹糖胡糖衣。草莓必须完全晾干，否则糖衣无法凝固，且沸腾的糖浆极易烫伤。
- 烹饪时间
- 20 分钟
- 份量
- 228 kcal
- 材料
- ≈ $1.31
- 蛋白质
- 1 g
材料
- 1 Strawberries包装 400 克 约等于 $3.50 150 克
- 2 Sugar 45 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
用清水冲洗草莓，用纸巾吸干水分并完全晾干。
每根竹签串上2–3颗草莓。
在小锅中将20毫升水和糖混合，不搅拌，加热至150°C（糖浆测温计显示110°C）或滴入冷水中形成硬块。
将竹签蘸入糖浆中，双手远离沸腾的糖液。
将竹签放在蜡纸上，冷却5–7分钟至糖衣完全凝固。
小贴士
- 为什么这样做
- Dry the strawberries completely, otherwise the caramel won't set, since moisture turns it into a sticky mass. The syrup at 150 °C won't burn you if you don't touch it with your hands, and it cools as the berries go in.
- 可替换食材
- Swap the 45 g of sugar for honey, but the caramel will be softer and not crisp. Use raspberries or cherries instead of strawberries, but reduce the amount by 20 g.
- 常见错误
- If the caramel doesn't set or runs, the berries were wet or the syrup wasn't cooked to the crack stage. Check the temperature with a thermometer or test a drop in cold water.
- 保存与加热
- Keep in the fridge for no more than 3 days in a closed jar. Skewer them just before serving. Don't freeze, since the caramel will turn cloudy.
- 搭配建议
- Serve with tea or coffee in the morning or after lunch. You can also add them to yogurt or sour cream as a dessert.
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