Marshmallow Making Tips How to make marshmallows

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.

Production process: The first step is to prepare the cornstarch 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 it in the cake cup mold, 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 with white vinegar is also possible, it will be more convenient to beat 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 and 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.

1. Prepare materials: 10 grams of colored sugar (yellow), 20 grams of colored sugar (red), 2 bamboo skewers, 1 sugar spoon.

2. First of all, put 10 grams of red sugar and 10 grams of yellow sugar in a basin, prepare a small spoon and two bamboo skewers, and prepare the materials before operation.

3. First use a small spoon to hold 10 grams of yellow sugar, pour it into the sugar dispenser of the machine, after the sugar substitute flies out, rotate clockwise with a bamboo skewer in your hand, and wrap the sugar shreds on the bamboo skewers, maintain the balance of the bamboo skewers in the winding process, and keep moving back and forth, and evenly wrap all the sugar shreds on the bamboo skewers.

4. After the sugar silk is wound, it is made into a round ball, about 20 cm long and 15 cm in diameter, and the core of the fancy marshmallow can be made.

5. After the flower core of the fancy marshmallow is completed, then use a small spoon to hold 20 grams of red sugar, pour it into the sugar dispenser, in order to make a better effect, the second time to put the sugar is better than double the flower core.

6. After the sugar shreds fly out, tilt the wrapped flower core upwards at an angle of 30 degrees, and rotate the bamboo skewer clockwise to evenly wrap the sugar silk on the flower core, and keep the technique stable in the process of winding, and move backward to achieve a better lace effect.

7. After completing the previous operation, hold the bamboo skewer wrapped around the sugar silk in your left hand, and pick up another bamboo skewer with your right hand, perpendicular to the lace of the fancy marshmallow, and tilt down at a 45-degree angle to prepare for embossing.

8. Then press the lace from top to bottom with a bamboo skewer until it is parallel to the bamboo skewer held in the left hand, and then pull out the bamboo skewer in the right hand downward, and a beautiful and delicious fancy marshmallow is completed.

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 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.

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 cornstarch on the top of the edge to prevent sticking.

13. Done.

Spare ingredients: 30 grams of egg white, 40 grams of sugar, a few drops of lemon juice, an appropriate amount of corn starch, 30 grams of maltose syrup, 20 grams of water, 10 grams of gelatin powder; Production process: The first step is to prepare the cornstarch 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 it in the cake cup mold, 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.

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Questions. How do you make marshmallows.

The kind of cotton-like sugar you're talking about?

1. Material: marshmallow machine, white sugar. 2. Turn on the switch first, preheat it for 5 minutes, and turn off the power.

3. Put sugar in it, put granulated sugar, but you can also put colored hard candy or rock sugar. 4. Turn on the power and wait for 2 minutes. 5. At this time, you can see the sugar shreds coming out of it, quickly wrap it around it with a bamboo skewer, the sugar shreds will come out faster and faster, so the speed of the roll must also be accelerated.

6. It's done when it's almost big.

Dear, if I'm helpful to you, you can give me a thumbs up, and if you still have questions, you can continue to ask me questions, and I wish you a happy life! Thank you

Pour the sugar, corn syrup, etc. into the pot and heat it, put the gelatin in a container and heat it with hot water, and wait until it is completely dissolved and then mix. The boiled sugar water is whipped into a fluffy and viscous milk by machine, poured in the thick chocolate sauce, whipped evenly with the machine, poured into a container and flattened and sealed and refrigerated, taken out after solidification, mixed with cocoa powder and powdered sugar, sprinkled and cut into cubes.

1. Soak the gelatin in cold water for later use, fry the cornstarch and spread it in a baking dish, and press the end of the egg ball to make small pits.

2. Add caster sugar to the egg white three times and beat until it is hard to foam.

g Heat the caster sugar and water together to about 118 degrees, drain the soaked gelatin, add it to the sugar water, and stir constantly until it melts.

4. Add the sugar water to the egg whites and stir continuously with a whisk until the temperature is higher than the temperature of the palm.

5. You can take out a part of it, add some pigment and stir it into your favorite color, and then put it into a piping bag.

6. Squeezed in the small pit of corn flour, I was going to make cat's paws, but the weather was too cold, and the paste dried too quickly.

7. Next, wait for the marshmallow side to dry, we can wash the tools first, because it will be very sticky, and we need to wash it with hot water.

8. After drying, brush the cornstarch on the side to the surface of the marshmallow, and let the orange marshmallow be coated with cornstarch.

9. Then use a brush to lightly brush off the powder on the surface of the marshmallow, and it is done.

Today's introduction to cloud marshmallows, which only need to use sugar, water and gelatin, stir and expand with an electric mixer, can be turned into fluffy marshmallows, but the entry threshold is greatly reduced.

milliliters of water. 2.20 grams of unflavored gelatin.

3.A teaspoon of pure vanilla extract.

4.400 grams of granulated sugar.

5.Mix half a cup of powdered sugar and half a cup of corn flour and place on the surface of the marshmallow.

Method: 1Pour half a cup (about 125 ml) of water into a bowl, add the gelatin, and stir for about five minutes until the gelatin is soft.

2.In a large saucepan, pour sugar and 1/2 cup of water (about 125ml) over medium heat and stir until the sugar melts and the sugar water boils, then turn off the heat.

3.Add the gelatin in the bowl to the sugar water, stir evenly and bring to a boil again.

4.Once the heat is off, add the vanilla extract, mix evenly, and let cool in a large mixing bowl (about an hour, it will look like a mixture of egg whites).

5.Blend with an electric mixer on high speed for 10 minutes.

6.Pour the mixture into a creamed baking sheet and spread evenly with a spatula.

7.Sprinkle some powdered sugar and corn flour and let it sit (about four hours or overnight).

8.Cut into cubes with a knife or into different shapes with a cookie cutter. Start by smearing a mixture of powdered sugar and corn flour on a knife and cookie cutter to avoid sticking.

9.Throw the marshmallow onto the mixture of powdered sugar and corn flour and roll it a few times to avoid sticking.

10.The finished marshmallows are placed in an airtight container and can be kept for about a week.

If you're a lemon-flavored marshmallow, change step 2 to a quarter cup of fresh lemon juice and a quarter of a water.

For chocolate-flavored marshmallows, you can soak marshmallows in melted chocolate, let them stand until they cool and dry, and then put them in an airtight container.

How to make marshmallows:1Prepare the materials:

The raw materials required for marshmallow are sugar, water, food coloring and jam, and you can choose different jams to mix according to your favorite taste; 2.Cooking: Put the sugar and water into the pot, heat over medium-low heat, wait for the sugar solution to boil, stir slowly to make the sugar solution reach a melting state; 3.

Add food coloring: Put the food coloring into the sugar solution and stir well until the coloring is completely integrated into the sugar solution; 4.Add jam:

Put the jam into the sugar solution and stir well so that the jam is completely integrated into the sugar solution; 5.Whisk: Use a whisk to beat the sugar solution to make the sugar solution reach a fast solidification state; 6.

Pour out with a mold: pour the sugar solution into the designated mold and wait for the sugar solution to solidify; 7.Done:

After waiting for the marshmallow to solidify, take out the mold and the marshmallow is done. Marshmallow making tips:1

When heating the sugar solution, pay attention to the heat control and do not overheat, otherwise the sugar solution will thicken; 2.When adding food coloring and jam, it is necessary to add a small amount and multiple times to ensure that the macro coloring and jam are completely integrated into the sugar solution; 3.When whipping, it is necessary to control the time to make the sugar solution penetrate into the hall to the degree of fast solidification, otherwise it will affect the effect of the marshmallow produced; 4.

When pouring into the mold, pay attention to the cleanliness of the mold, so as not to affect the quality of the marshmallow; 5.The coagulated marshmallow should be removed in time to avoid hardening and affecting the taste.

As follows:

Ingredients: 1 egg white, 47 grams of sugar, 3-4 drops of lemon juice, 1 piece of fish gelatin, 47 grams of Shuiyi syrup, 21 grams of water, appropriate amount of cake powder, 1-2 drops of strawberry sesame oil, 1 teaspoon of green tea powder, 1 teaspoon of cocoa powder, 1 teaspoon of coffee powder.

Method: 1. Add 10g of caster sugar and lemon juice to the egg white, and beat at medium speed until there is a straight hook (hard dry beating).

g caster sugar, starch syrup and water in a small pot, simmer over low heat until slightly thickened, remove from heat.

3. Immediately add the fish gelatin that has been soaked and drained softly, and stir until completely melted.

4. Add the fish gelatin solution to the whipped egg whites, and beat at high speed until you begin to see clear lines.

5. Divide the marshmallow syrup into five parts, add green tea powder, cocoa powder, coffee powder and strawberry sesame oil respectively, stir well, and put it into an extruded bag.

6. Spread a layer of thick cake powder on the mold, squeeze on the round marshmallow syrup, and then use strawberry marshmallow syrup to squeeze four dots and a triangle on it, and sprinkle the cake powder to demold.