1. Prepare materials
2. Stir-fry the starch, spread thick starch on the baking tray, wash and dry the eggs, press the small pit with the rounder end
3. Soak the gelatine slices in ice water and set aside
4. Mix 10g egg whites with sugar and lemon juice and beat until stiff foaming
5. Put 37g of syrup and syrup in a small milk pot, cook on low heat to 118°C, remove the gelatine slices when the temperature is reached, put them in the syrup, stir and melt quickly
6. After the gelatin is melted, pour the sugar water into the egg whites and beat at high speed
7. In the state of Italian meringue, you can take it out and use it when the container is warm by touching it with your hands.
8. Turn the remaining bits into pink and put them into two squeeze bags.
9. Squeeze out small meatballs
10. Use a toothpick to get rid of the bubbles
11. Squeeze the meat claws, 4 small dots + a love heart
12. When they are all squeezed, almost the small paws have cooled off. Use a spoon to scoop the starch next to it and pour the whole marshmallow on the surface so that it will not stick together.
Tips:1. After pressing the egg once, press it again in the original position to make the pit stronger.
2. Since I don’t have a thermometer, I look at the state of the sugar water, it's about to boil, when it's boiling
3. Water syrup mainly has a little moisturizing effect, all using 84g sugar can also be successful
4. Strawberry powder is used here, which tastes better, sweet and sour, can also be food coloring or other, cocoa powder and matcha powder can also be used
5. Other shapes can also be made
6. Don’t have too much starch, but it will affect the finished product and stick
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