覆盆子蔓越莓果醬

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發表者:陳茵綿
來源: 布布優格社團討論連結

覆盆子蔓越莓果醬

熬煮果醬的時候只要拿捏好水果和糖份的大致比例,其餘的就完全憑味覺。水果和糖份比例大約1:1,50%糖用蔗糖,50%糖用異麥芽寡糖,這樣的糖份熱量 會比全蔗糖 再少25%。蔓越莓本身就屬於果膠含量高的水果,柑橘類果膠適量添加 並 糖份比例適當,很容易就能熬煮出果醬的豐厚感。

超級推薦這款酸甜風味的覆盆子蔓越莓果醬呦!超級推推!

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布布優格: 覆盆子蔓越莓果醬
覆盆子蔓越莓果醬
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