Thursday, 26 November 2015

芒果软糖卷 ~ Mango Fruit Leather / Roll-up

食谱取自 westoftheloop


2 熟芒果 去皮,切丁
2茶匙 细砂糖

1. 预热烤箱 80 ~ 100c.

2. 烤盘铺上烘焙布,烘焙纸 ( parchment paper ) silicone mat 备用。

3. 芒果丁放进搅拌机里打成果泥 .

4. 试味,如果不够甜可加入细砂糖 。加入糖后,再打几秒钟。

5. 把芒果泥倒在烤盘里,用像皮刮刀均匀抹平,厚约0.5cm .

6. 放入烤箱里,底温烤至干(不黏手没有潮泽感,便是烤透),大概6小时 (干燥时间视乎果泥厚薄和烤箱的温度)。

7. 将烤好的软糖卷整片撕下来,然后剪成长条状卷起即可。放入保鲜盒。可保存约1周。

Recipe source : westoftheloop

Mango Fruit Leather / Roll -up

Ingredients :
2 ripe mangos ( peeled and diced )
2 tsp sugar (optional )

Method :
1. Preheat oven to its lowest setting,  around 80 to 100 degrees.

2. Line a baking tray with parchment paper or a Silpat baking mat / silicone baking mat .

3. Puree the mango in a food processor or blender .

4. Taste the puree and add sugar if needed. Blend a few more seconds, just to combine.

5. Spread the fruit puree in a thin, even layer on the baking sheet .  The puree should not be more than 0.5cm thick.

6. Dry the puree in the oven until darkened, dry to the touch and pliable, approximately six hours ( cooking times will vary depending on your oven and the precise thickness of your puree ) . Remove from the oven .

7. Peel the fruit leather off the Silpat or parchment paper , cut into strips and then roll up . Store in an airtight container for up to one week .

This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY , and hosted by Jozelyn from Spice Up My Kitchen .