檸檬果醬 - 訣抉姐JJJ | WriterShelf

檸檬果醬

訣抉姐JJJ

廚藝是工藝、是科學，分享原理、手法訣竅，追求極上美味。

634 0

2018/04/13

1 mins read

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<配方>

黃檸檬皮 4 顆 ( 水切後約500g )
三溫糖或白砂糖約150克
檸檬汁 100克

<做法>

黃檸檬刨皮備用
去皮檸檬榨汁。
檸檬放入冷水煮開，馬上關火，撈出檸檬。此乃除澀，再重複一次。第三次冷水入檸檬皮後，煮開轉小火約30分鐘，檸檬皮瀝乾放冷備用。
冷卻檸檬皮以食物調理機攪成泥，秤最後重量，假設500克，若欲製作30%甜度果醬，則倒入150克糖；酸度20%的話，倒入100克檸檬汁。大家可以根據各人喜好調整%
入鍋中火煮到沸騰，若有泡沫撈除。轉小火一邊攪拌一邊熬煮，若覺得甜度、酸度不足，可以補強。註: 建議一開始先從低%下糖、檸檬汁，如此才有空間調整。水分煮乾果醬完成。

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Article info

Categories:

旅遊美食

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台灣

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台北市

Total: 224 words

About the Author

幼時拜讀金庸大師巨作，嚮往黃蓉一雙巧手百變名菜，開啟美食製作這扇窗。

練武講究訣竅，練食也不例外! 懵懂20年，透過日文科學解析、日本專師學藝、日文示範影片與食譜解說，2018年打通部分筋脈，猶刃小餘，興起分享念頭。

訣從“言”、從“叏”，言乃說也、叏是主人將珍重玉珮餽贈客人。今天我把烘焙訣竅和盤托出致贈給您，也希望您一定要”抉“，自己動”扌“操作，將作品分享親朋好友，一起渲染幸福滋味。

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