Cat's Claw Marshmallow, A Few Simple Steps to Make Life Cute
1.
Put the cornstarch into the pot and stir fry until it is cooked through. Spread it flat on the baking tray. The rounder end of the egg is pressed into a round pit on the cornstarch (it is better to press twice to make it firmer).
2.
Add 10g sugar, 1 egg white, 3-4 drops of lemon juice in the basin
3.
Mid-speed to dry foaming (dry foaming means that the front end of the whisk has a straight hook and does not sag)
4.
Soak the gelatine slices in cold water to soften (do not soak for too long, remove and drain when soft)
5.
Add 21g of water and 75g of granulated sugar to a small pot, heat on low heat and stir constantly, cook to 118°C and turn off the heat, immediately add the soaked gelatine slices and stir until melted (I don’t have a thermometer, but through observation, the pot is boiling. After a while, the slightly thickened state can be turned off)
6.
Pour the liquid prepared in step 5 into the egg whites whipped in step 3, and blow at high speed until dry foaming
7.
Put 4/5 into a piping bag and seal, and add a small amount of red yeast rice (can also be replaced with other pigments) for the other 1/5 to make it pink and put it into another piping bag to seal
8.
Cut a small opening at the bottom of the piping bag (the pink one must be cut small), and the white one is squeezed into the cornstarch pit to make a small round ball, leaving sharp corners on it. It can be covered when painting the meat pad. The pink one is Draw the shape of the cat's paw and the meat pad on it
9.
The cat's claws are lightly dried, then covered with cornstarch and sieved. This amount can make about 40 cat's claw marshmallows. If you don’t eat it, seal it well, and you can put the rest on a plate or make coffee~
