常见问题
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How to make Paté fruit with Pectin?
250 g fruit purée
6 g apple pectin (1.0%)
25 g sugar
80 g glucose
1 g invert sugar (trimoline)
230 g sugar
Boil purée. Add glucose and invert sugar, boil again. Add pectin and 25 g sugar, boil again. Add remaining sugar and cook to 108 °C. Pour into molds with a silt pad. Cut or unmold and dip in sugar.
