Kẹo Dẻo Đông Khô Truyền Thống (Traditional Vietnamese Freeze-Dried Candies)
Món truyền thống · Vietnamese
Classic Vietnamese freeze-dried candies, known for their chewy texture and vibrant fruit flavors. Made with gelatin, sugar, fruit puree, and often a touch of citric acid for tartness, then freeze-dried to achieve a light, airy, and melt-in-your-mouth consistency.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Gelatin powder50g
- Granulated sugar200g
- Water100ml
- Fruit puree (e.g., mango, strawberry, passion fruit)150g
- Citric acid5g
- Corn syrup or glucose syrup50g
Các bước
- 1
Bloom gelatin by mixing it with 50ml of cold water and let it sit for 5-10 minutes.
- 2
In a saucepan, combine sugar, corn syrup, and the remaining 50ml of water. Heat over medium heat, stirring until sugar dissolves. Bring to a boil and cook until it reaches 110°C (230°F).
- 3
Remove the syrup from heat. Stir in the bloomed gelatin until fully dissolved.
- 4
Add the fruit puree and citric acid to the mixture. Stir until well combined and smooth.
- 5
Pour the mixture into a shallow, parchment-lined pan (e.g., 8x8 inch). Let it set at room temperature for at least 4 hours, or until firm.
- 6
Cut the set candy into small, bite-sized pieces.
- 7
Arrange the pieces in a single layer on freeze-dryer trays.
- 8
Freeze-dry according to your machine's instructions until completely dry and crisp.
- 9
Store in an airtight container.
