How is fruity marshmallow made?

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The process of making marshmallows is somewhat unique and requires a certain amount of skill and experience. First, mix the sugar, glucose syrup and water together and place it in a boiling pot until the temperature reaches 265 °F (129 °C) before pouring the mixture into a blender.

Next, stir on low speed until the mixture becomes sticky and difficult to stir, then add vanilla extract and side-of-food coloring to give the marsmoli its sweet taste and appealing appearance.

Then, pour the mixture into a shallow dish coated with cornstarch and spread the starch evenly to prevent the marshmallows from sticking together. Over the course of a few hours, the marshmallow will gradually solidify, becoming soft and elastic so that it can be cut into small pieces or molded into shape.

Another trick for marshmallow making is to control the temperature, which is essential for the taste and texture of marshmallows. If the temperature is too low, the marshmallow will become sticky and difficult to stir, and if the temperature is too high, the marshmallow will become dry and brittle. Therefore, making marshmallows requires experience and skilled technique.

Overall, making marshmallows requires careful dosing and precise control to ensure that marshmallows have the desired mouthfeel, appearance, and texture. Making marshmallows requires a certain amount of patience and skill, but when you taste the delicious marshmallows you make, you'll find that it's an activity worth investing time and effort.

1. Soak the gelatin slices in drinking water and moisten them, pour the cornstarch into the pot and fry them. Fill the mold with an appropriate amount of cooked cornstarch and use the egg to print a deep indentation for later use.

2. Add 3 drops of lemon juice to the egg whites, beat until coarse bubbles appear, add 10 grams of caster sugar, and beat until hard foaming.

Put grams of caster sugar into a milk pot, add 37 grams of maltose and 21 grams of water, and heat to 118 degrees to turn off the heat. Add the softened gelatin slices while hot and stir to combine.

4. Add the mixed solution to the meringue, and continue to beat with an electric whisk until the thick state appears, and the lines do not disappear easily.

5. Put the marshmallow paste into a piping bag, squeeze it into the mold, cover it with cooked corn starch, and leave it for two hours before eating.

Pour the white sugar into the marshmallow machine to make the sugar silk, and then use a stick to wind the sugar silk together, the entrance is dissolved, because the sugar silk is very similar to cotton wool, so it gets its name.

Ingredients: 250g cornstarch, 2 egg whites, 140g sugar, 10g gelatin slices, 40g water. Steps:

Step 1: Let's fry some cornstarch first, anti-sticking, prepare 250g of cornstarch, pour it into the pot and stir-fry it over low heat, fry until the starch is slightly yellow, and it is cooked out of the pot, and then pour the fried starch on the plate, spread it flat, and squeeze the marshmallow on it to prevent sticking.

Step 2: Soak 10g gelatin tablets in cold water for later use; 2 egg whites and egg yolks are separated, we need egg whites here, egg yolks can be used to stir-fry, egg whites must be put in a clean bowl without water and oil, add 20g of sugar, and beat with an electric whisk until the whisk is lifted to a firm small sharp corner.

Step 3: Add 40g of water and 120g of sugar to the pot, stir continuously over low heat, boil until the sugar melts, the fire can not be large, otherwise it will be boiled into a pot of caramel, boil until the sugar is completely melted, add the soaked gelatin slices, stir quickly until melted, and then remove it from the fire after boiling, immediately pour it into the beaten egg white, quickly beat it with a whisk, slowly and quietly resist the collapse and slowly become sticky and thick, and begin to appear lines, and finally beat until the volume becomes twice as large as the original. Lift the whisk and the dripping lines won't disappear on it.

Step 4: Pour the marshmallow liquid into the piping bag, lift it up and pinch it tightly, cut a small opening, squeeze it onto the plate that was covered with starch before, squeeze it all out, and then sieve a layer of cooked cornstarch to prevent sticking, put it in a cool place and let it stand for more than 5 hours until it is set, or you can put it in the refrigerator to refrigerate and set, and shake off the excess starch on it after drying, and you can start eating. Qi Yuan.

This good marshmallow is sweet and soft, melts in the mouth, will not be particularly sweet, completely acceptable, will not be greasy, and the method is also very simple, if you like it, try it quickly.

Hello! I learned how to make marshmallows, and I can make them if I want to eat them in the future, and the marshmallows I make by myself are not only delicious, but also clean and hygienic.

The first step is to prepare the Yulu brother rice starch first, put it in a wok, no need to put water or oil, fry it directly over low heat, and at the same time prepare the cake cup mold and cover the bottom of the mold;

In the second step, melt the gelatin powder with a little water, then put the maltose, 30 grams of caster sugar and water into the pot and stir well, put it on the fire and heat it over low heat, heat it until it is more viscous, and when the light yellow dense bubbles bubble, you can turn off the heat;

The third step is to pour the melted gelatin liquid into the syrup, use the residual heat in the pot to stir it evenly until it melts, then put the egg whites into a bowl, add lemon juice and the remaining white sugar, and beat until there are small sharp corners;

Fourth, add the gelatin syrup to the whipped egg whites, beat at high speed until obvious patterns appear, then prepare a piping bag, and put the beaten mixture into the piping bag;

In the fifth step, squeeze it into a mold containing cooked cornstarch, pick up the mold and shake it lightly a few times.

1. When frying cornstarch, pay attention to ensure that the pot and shovel are dry, otherwise it is easy to agglomerate, and if you don't like to fry in a pan, you can heat it in the oven and fry it until it is slightly yellow.

2. Add lemon juice to the egg white, in order to help remove the egg smell, if there is no lemon juice, it is also possible to replace it with white vinegar, and it will be more convenient to beat it directly with an electric whisk, and the effect is also very good, pay attention to the container containing the egg white can not have water or oil, otherwise it is difficult to beat;

3. Mix the gelatin liquid with the beaten egg white, if you find that the gelatin liquid is cold and a little viscous, you can heat it slightly over low heat, and remove it from the heat immediately after thinning, so that the marshmallow effect will be particularly good.

MarshmallowsYesGranulated sugarDone. The sugar is poured into a marshmallow machine to make shredded sugar, and then the shredded sugar is wound with a stick.

1: Normal boiling method, when the proportion of granulated sugar in the raw material is high, and the proportion of invert sugar and starch syrup is small, this method can be used. Boil at about 105 degrees Celsius, and mix with gelatin when the sugar solution cools to 60 degrees.

2: Semi-boiling method, when the proportion of granulated sugar in the raw materials is low, and the proportion of starch sugar or invert sugar is high, the heating temperature can be 80 degrees, and the mixing temperature with gelatin is about 60 degrees.

3: Low temperature processing method, when the sugar content in the raw material is very low, there is no need to dissolve the sugar at high temperature, which can reduce the time of waiting for cooling and gelatin mixing.

The marshmallow machines on the market are roughly divided into 2 categories.

One of them is the well-known "drawing" marshmallow machine, which can make cotton candy silk into a 5-13 cm wide colored ribbon, and pull the silk out of the basin 3 to 10 meters away, like an art performance. However, due to the fact that the sugar silk produced by this kind of marshmallow machine cannot be shaped, most of the cotton candy sellers make the candy silk into relatively simple marshmallow balls.

This kind of marshmallow machine has from a few hundred yuan to several thousand yuan, different quality, the better the "drawing" marshmallow machine, the longer and wider the silk drawn, and it is not easy to break.

The other type is the "art pattern" marshmallow machine, which can make the marshmallow silk into various shapes through exquisite technology, which is colorful and very beautiful. This type of marshmallow machine is specially designed to make marshmallows in various shapes, such as: umbrellas, hats, gourds, and so on.

This kind of marshmallow machine is generally expensive, and the price of the marshmallow machine that can make flowers on the market is about 3800 yuan. This kind of marshmallow machine is not common on the market because it requires high technology and strong professionalism.

1. The device for making marshmallows is a metal container that can rotate in the middle, and there are many small holes on the outer side of the metal container, and there are no holes at the bottom of the container; A kerosene blowtorch is placed in the lower part of the container.

2. Light the blowtorch to heat the container first, then use the foot pedal device to rotate the container with small holes in the side wall, and add white sugar from an opening in the upper part of the container when the rotating container is heated to an appropriate temperature.

3. The white sugar is heated and melted by the lower blowtorch and becomes liquid, and the liquid sugar is thrown out of the small hole on the side wall of the container under the action of centrifugal force, and becomes a white filament after air condensation, and it is stirred out with a stick to become thousands of strands of marshmallow.

4. The principle of the spinneret process for making marshmallows and making glass fiber is actually the same, but the glass fiber spinneret is a platinum spinneret (of course, the holes are much smaller and more), and the temperature of the molten glass is much higher.

5. However, the spinneret of the spinneret process does not rotate, and the molten glass is sprayed out of the spinneret by the pressure added to the upper half of the material.

The marshmallow making methods and techniques are as follows:

Ingredients: maltose, sugar, glucose, gelatin tablets.

1. Put all the ingredients into the pot and stir well. The original recipe has 100 grams of glucose powder, and I didn't use 100 grams of white sugar instead, and the effect can also be made.

2. Put the pot on the fire and boil, over medium-low heat. Heat to 112 degrees while stirring (otherwise it will be easy to paste and stick to the pan). If you don't have a thermometer, you can observe the shape of this bubble, and it will be about 2 minutes at this state.

112 degrees, easily attainable. When the temperature or dress is reached, turn off the heat and stir to cool.

3. Put the pot on the fire and boil, medium-low heat. Heat to 112 degrees while stirring (otherwise it will be easy to paste and stick to the pan). If you don't have a thermometer, you can observe the shape of the bubble, and it will take about 2 minutes to do so.

112 degrees, easily attainable. When the temperature is reached, turn off the heat and stir to cool.

4. Add pigment. White can also be used, or other flavors of beverage powder can be added to make different flavors.

5. Use an electric whisk to pump gas! The sugar is constantly cooling, and when you hit it, there will be gas constantly filling in.

6. Whip until the pattern can be drawn out, and the volume can be expanded.

7. When it is almost done, add a combination of white vinegar and water, which mainly plays a stabilizing role, stabilizing bubbles and <>

8. Bake the cornstarch in the oven in advance, 100 degrees, 5-8 minutes. Scraping the roasted cornstarch in the container, I didn't make it very flat. This step must be prepared in advance, put it in the first step, if it is temporarily smoothed, the sugar is estimated to solidify!

9. Pour the beaten sugar into the container of cornstarch and operate gently.

10. Slowly cool until the surface is dry. Sprinkle a layer of cornstarch on top.

11. Use the mold to carve out the desired shape.

12. Roll the top and void of the edge with cornstarch to prevent sticking.

13. Done.