Making edible food wrappers is possible using a few different methods, and one simple approach involves creating a film from a boiling and simmering process, followed by molding on a non-stick, flat surface.
While the provided reference only gives a brief snippet of the process, here's a generalized method for creating edible food wrappers, combining common ingredients and techniques used in edible film creation:
Basic Edible Food Wrapper Recipe and Process
This recipe provides a foundation. Experimentation with flavorings and thicknesses is encouraged.
Ingredients
- 1 cup Water
- 1 tbsp Starch (cornstarch, tapioca starch, or potato starch)
- 1 tbsp Glycerin (food grade, for pliability - can be omitted but wrapper will be more brittle)
- Optional: Flavorings (spices, fruit purees, extracts)
- Optional: Coloring (food coloring)
Equipment
- Saucepan
- Whisk
- Non-stick baking mat or tray
- Oven (optional, for faster drying)
Instructions
- Combine Ingredients: In a saucepan, whisk together water and starch until there are no lumps.
- Cook the Mixture: Place the saucepan over medium heat. Continuously whisk the mixture while it heats. The mixture will gradually thicken.
- Simmer Gently: Once the mixture begins to thicken and simmer gently, reduce the heat to low. Continue simmering and whisking for about 5-10 minutes. This step is crucial for achieving a strong and flexible film.
- Add Glycerin, Flavoring, and Coloring (Optional): Remove the saucepan from the heat. Stir in the glycerin (for pliability), any desired flavorings, and food coloring until evenly distributed.
- Mold/Spread the Mixture: Pour or spread a thin, even layer of the mixture onto a non-stick baking mat or tray. The thinner the layer, the more transparent and flexible the final wrapper will be.
- Dry the Wrapper:
- Air Drying: Allow the wrapper to air dry at room temperature for 12-24 hours, or until completely dry and transparent. This method takes longer but requires no additional equipment.
- Oven Drying (Optional): Preheat your oven to a very low temperature (around 150-170°F or 65-75°C). Place the baking mat with the mixture in the oven and dry for 1-3 hours, or until the wrapper is completely dry and transparent. Monitor closely to prevent burning or cracking.
- Peel and Store: Once the wrapper is completely dry, carefully peel it from the baking mat. Store the edible wrappers in an airtight container at room temperature.
Considerations
- Thickness: The thickness of the wrapper determines its strength and flexibility. Experiment with different amounts of mixture to achieve the desired thickness.
- Flavorings: Be mindful of how flavors will interact with the food being wrapped.
- Humidity: High humidity can affect the drying time and storage of the wrappers.
- Shelf Life: Edible wrappers typically have a limited shelf life, best used within a few days to weeks, depending on the ingredients and storage conditions.
