Cat's Claw Marshmallow

Name: Cat's Claw Marshmallow
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Egg white; 47g granulated sugar; 47g Yellow malt; 1 Gelatine Tablets; Some corn starch; Some pigment; 21g Plain Water

by Tian Luo girl

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

I like eating marshmallows at school. I always buy four packs of marshmallows on weekends (why four packs because there are four different flavors, although I know it is actually the difference in color and sesame oil...), and then in the evening Chewing while reading a book, it is very moisturizing~Of course, it contributes to my body fat...
There is a thermometer in the house that I haven’t used much. I vaguely remember that boiling sugar is a very technical job, especially the temperature is very accurate. I plan to try it~ Spring is here, and it’s also very cute to come to such a cute little fresh. Okay! "

Ingredients

Cat's Claw Marshmallow

1. The cornstarch is cooked in the pan in advance

2. Spread it on the baking tray and press out small pits with eggs

3. Soak the gelatine slices in cold water in advance

4. 21g water, 37g sugar and 47g yellow malt mix

5. Add an egg white to the remaining 10g sugar

6. Sent to a long and curved sharp corner

7. At this time, the mixed water and sugar are put into the pot and start to heat up on a low heat

8. Add gelatine flakes when heated to 118 degrees Celsius

9. After melting, quickly add it to the egg white, and send it to a grainy state at high speed

10. You can take out a part and add your favorite coloring

11. Then put them in the piping bag, and squeeze the white balls out of the original pits

12. Then use pink squeeze out to look like cat paws~ The surface is dried and sprinkled with a little starch to prevent sticking together!

Tips:
Regarding the choice of sugar, some people say that it can be replaced with granulated sugar, but it is strongly recommended not to do so. The sweetness of sucrose is 100, and the maltose is only about 40. Changing all to granulated sugar will be greasy and unpalatable;
The most important thing is that maltose is used to retain moisture. It will be hard and dry when replaced with granulated sugar. In fact, yellow malt is just a substitute. It is best to use the transparent water malt of Korea, which has better moisture retention ability. Won't let it turn into a dry and hard piece overnight