Homemade "pineapple Sauce"

Homemade "pineapple Sauce"

1. Pineapple, maltose, white sugar, agar powder, salt.

2. First use a knife to peel off the skin of the pineapple.

3. Then use a slotted knife to shovel the dark spots under the pineapple skin (a fruit knife can also be used without a slotted knife).

4. Cut the pineapple into large pieces, not the hard core in the middle.

5. Sprinkle an appropriate amount of salt in the pineapple, then add water to make light salt water, and soak the pineapple pieces in the light salt water for half an hour.

6. After the pineapple chunks are soaked for half an hour, remove the pineapple chunks and put them into the food processor (the pineapple chunks soaked in salt water can be washed without washing), and then use the food processor to beat the pineapple into a slurry.

7. Pour the pineapple puree into a pot and bring it to a boil.

8. At this time, pour the agar powder into a little cold water, soak and melt for later use.

9. Transfer the pineapple syrup to the induction cooker after boiling.

10. Add granulated sugar and maltose and slowly boil it at 100 degrees.

11. Skim off the top foam when boiling.

12. The pineapple syrup has become more viscous after boiling for one and a half hours.

13. At this time, pour the soaked agar water into the pot and stir evenly, and then continue to boil for 30 minutes.

14. When the water is depleted, use a spoon to scoop it up and turn off the heat.

15. Put it in a container and let it cool before eating. Pineapple jam can be used as a filling or spread on bread.

Tips:

The characteristics of this sauce: the color is golden and translucent, the pineapple flavor is strong, the taste is moderately sweet and sour, and the sauce is fresh and delicious.



Tips;

1. The time to boil pineapple sauce can be flexibly controlled. If you make more, you can boil it for a longer period of time. The time depends on the quantity. The sweetness can also be controlled according to your preference.

2. Agar powder is generally sold in stores that sell food additives, such as chemical stores or food ingredients stores, as well as large seasoning wholesale markets. You can use agar powder or agar strips, but not too much. Generally, 1-2 grams per pound of sauce will be fine. If it is too much, it will solidify into chunks. The sauce I boiled with two large pineapples of 3000 grams is 750 grams. The viscosity of the quantity sauce is basically appropriate for reference.

3. After letting the sauce cool, stir it again to prevent it from agglomerating. Then it can be refrigerated. Take it when you eat it. It is best to store it in a sterile airtight container.

4. It is recommended to use an induction cooker when boiling the sauce. The sides and bottom of the pot are not easy to boil, and the temperature is easy to control. After boiling, it is best to use the 100 degree and 75 degree gears. Don't rush for success.



This self-made "pineapple sauce" of the big frying spoon is ready. You can use it to make pineapple pie, tart filling, pastry filling or spread bread, for your reference!