Marmalade "Lemon wedges"

Category: Confectionery
Fruit jelly Lemon wedges

Ingredients

Small protein 1 PC
Marmalade mass

Cooking method

  • I tell the TECHNOLOGY of making "Lemon slices" HERE gave a recipe for marmalade. I show.
  • Cooked a gummy mass. 1 small protein was knocked down with a mixer until dense foam in a small bowl and poured (using protein cream technology) with 6 tablespoons of marmalade mass. From stirring with a mixer, the mass quickly cools and thickens. Without waiting for complete cooling, I smear it on cellophane with a thin layer.
  • In another bowl I put another 6 tablespoons of the marmalade mass, paint it with red liquid dye, but the marmalade was yellow. so everything turns orange, so be it. I smear it on another cellophane with the same rectangle.
  • Fruit jelly Lemon wedges
  • I do not forcibly cool the bulk, moreover, if it thickens itself, I warm it up slightly. I wait for the thin layers to harden. It takes about 15-20 minutes. Now I put the white layer on the red one "face to face" like this:
  • Fruit jelly Lemon wedges
  • Now we tear off the cellophane from the white layer:
  • Fruit jelly Lemon wedges
  • I transfer this "sandwich" into the Martellato mold, called "Eurotunnel", but you can fit a plastic pipe of a suitable diameter along a sawn pipe or, at worst, a plastic bottle.
  • Fruit jelly Lemon wedges
  • Now you can fill in the bulk. Then let it cool down by itself or in the refrigerator. The result is a yellow slice with a white "crust" and a red "crust"
  • Fruit jelly Lemon wedges
  • Unfortunately, that 3-layer version of the slices was eaten while I lost my guard and had to do it again to show you what the result would be. But the second time there was no time to fuck, I did without a white layer, only with a "crust" and that's it. Sorry
  • Remove from the mold, cut into slices with a knife, roll in sugar and dry on a wire rack. On the grate, because the bottom gets wet quite a bit (and in production too, that's why they dry there on the grates). You can roll it again later. And dry it well, then it will be "real"!
  • Fruit jelly Lemon wedges
  • From the side you can see the simple "option. I just left it in a saucepan in which it was cooked to solidify. It turned out somewhere 2-2.5 cm layer. I picked up the edge and fell out on the tray. Cut it into rhombs and rolled it. Not worse!"
  • Here is a close-up of the "slices":
  • By the way, there is a recipe for "Three-sided marmalade" Where are these 2 layers (two colored and one whipped "just poured into a layer on top of each other and also divided into diamonds. You can try.
  • Fruit jelly Lemon wedges
  • Now dry it and go to the table!


Merri
Here, it turns out, how it is done!

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