Finger marshmallow

Overview

Although carving marshmallows into small flowers looks good, it creates a bunch of shapeless leftovers. When I made it again, I decided not to do all these fancy things. It was a regular shape with no leftovers, and I added some colors to fool my eyes. The color of the grape juice is good, very deep. I wonder if it will be diluted if I add a little bit? Let’s try it. As soon as I tried it, I realized that trying to add color to the marshmallows with a little fruit juice was completely futile, so I had no choice but to grab a pigment to save the day, purple, and combine it with grape juice. Shape, what kind of shape, and how to operate it so that no scraps are left? Flattened and cut? The marshmallow paste doesn't flow very well, and when poured on top of the starch, it barely flows. Then put it into a bag, squeeze it into long strips, and cut it into small sections. There will be no corners left, and the round shape will be more stylish. It turns out that the idea is good and easy to implement. . .

Tags

• dessert
• children
• afternoon tea
• corn starch
• fish gelatin powder
• glucose powder
• grape juice
• maltose
• pigments
• warm water
• white vinegar
• fine sugar
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Bake the cornstarch and spread it on the table

   

3. 3 Pour white vinegar into 1.3 grams of water, mix well and set aside

   

4. 4 Pour warm water into the fish gelatin powder

   

5. 5 Stir until completely dissolved and set aside

   

6. 6 Pour water, fine sugar, glucose and maltose into the pot in sequence

   

7. 7 Heat until boiling and then reduce to low heat

   

8. 8 Continue to cook until it reaches 112 degrees, turn off the heat

   

9. 9 Cool to 80 degrees

   

10. 10 Add fish gelatin powder solution

    

11. 11 Pour in grape juice

    

12. 12 Beat quickly with a whisk for 7 minutes

    

13. 13 Add coloring and mix well

    

14. 14 Pour in the white vinegar and mix again

    

15. 15 Put into piping bag

    

16. 16 Squeeze out a long strip on the starch and cool for 8 minutes

    

17. 17 Turn up the starch at the bottom and sprinkle it on the surface of the strip so that the strip is covered with flour

    

18. 18 Cut into sections

    

19. 19 Mix the flour and sugar until the cross section is coated with flour

    

20. 20 Pour into a colander and sieve out excess floating powder