Big White Marshmallow
1.
Prepare the ingredients first. Divide the granulated sugar into two portions, one portion is 10 grams and one portion is 40 grams. Soak 5 grams of gelatin tablets in water to soften them and set aside. The sugar ingredients must be prepared in advance. (I use Korean water malt, also called water malt, if you don’t have it, you can use normal maltose instead)
2.
Put the cornstarch into the pot and stir-fry until it is cooked on a low fire. It will be easy to fry on a low fire, otherwise it will be easy to fry. The cooked noodles will have a scent, you can taste it to determine if it is cooked, I have a low fire here for 15 minutes
3.
The fried cornstarch is allowed to dry for a while, then put it in a baking tray, spread it out as flat as possible, and then gently press out the pits one by one with the egg for later use. The amount of cornstarch here can be increased or decreased according to your own baking tray. My baking tray is 28*28cm in size. It is easy to use 500g cornstarch. If you use 300, you can also do it. Don't press it when you press it with eggs. Just get to the bottom
4.
Add 40 grams of sugar and water into a small pot and boil the sugar over a low heat
5.
Whisk the egg whites while boiling the sugar, put the egg whites into the egg-beating bowl, add 10 grams of fine sugar, and squeeze a few drops of lemon juice
6.
Beat with an electric whisk until dry foaming, gently lift the head of the whisk to an upright corner. Because the marshmallows don’t have to be boiled for too long, you should check the sugar situation immediately after the egg whites are set.
7.
Use a written thermometer to test the temperature of the sugar. Turn off the heat when the temperature reaches 118 degrees. When measuring the temperature with a thermometer, you must hold it in your hand, not in the pot, the temperature will be higher if the pen is connected to the bottom of the pot
8.
The soaked gelatin slices drain the water, and then immediately put them into the sugar pot (draining can be done before turning off the heat, provided that the sugar has not been boiled and there is time)
9.
Then use a spoon to stir to make the gelatin flakes melt. A bit white after mixing
10.
Put the meringue into the wok filled with hot water and sit, then hold the eggbeater in your right hand to beat the egg whites at high speed, and hold the sugar pan in your left hand. Pour the sugar into the meringue slowly while beating. Making marshmallows from step 7 to step 10 is the step that determines the success or failure. The sugar must be easy to solidify quickly (the basin of meringue can also be used without hot water. The hot water is to keep warm, so that the egg whites and sugar can be beaten more quickly. Stable, if you take hot water, you need to prepare hot water in advance and put it in the wok)
11.
The beaten candy is very light and has a good luster. When you use a spatula, you can see the texture of the candy on the edge of the bowl, just like the feeling of marshmallows after being bitten.
12.
Use a spatula to dig half a spoon of marshmallows into a small bowl, add appropriate amount of bamboo charcoal powder, mix well, and put it into a piping bag
13.
The remaining marshmallows are also put into the piping bag. If it is not easy to install with one hand, you can put the piping bag on the cup and turn it over and pour it in with the help of a spatula.
14.
Cut a 1cm hole at the bottom of the white marshmallow, and then squeeze the marshmallow into the pit of cornstarch
15.
After squeezing it, dip your finger in some water and flatten the tip of the marshmallow
16.
Cut a small opening at the bottom of the black marshmallow piping bag, and draw the eyes on the white marshmallow. When you cut the piping bag, you can’t cut it too big. You can cut it a little bit first, and then squeeze it out in another place to try it out. When drawing, draw two dots and then the line in the middle. The effect will be better.
17.
Roll the surface of the finished marshmallow with cornstarch and sift off the excess powder. Let it sit for four or five hours and wait for the sugar to dry and brush the floating powder on the top. You can eat it. If the capacity of the baking pan cannot be done all at once, you can cover the powder and sieve it with a sieve after drawing, and then place it on the powder to dry. When operating, be light and use the egg to press the pit to finish the rest.
Tips:
1. The size of the baking pan is 28*28cm;
2. There are about 40 pieces of this formula, and there will be discrepancies in the number of different sizes.
