Cat's Claw Marshmallow & Hot Cocoa [first Taste Diary]

Name: Cat's Claw Marshmallow & Hot Cocoa [first Taste Diary]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Water syrup; 22g Caster sugar; 45g Shimizu; 12g Gelatine Tablets; Some Vanilla extract; Some Red pigment; 55g Egg white; 15g dark chocolate; 250ml milk; 4g cocoa powder; Some Sugar

by First taste diary official

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cat's Claw Marshmallow, a cute candy that makes girls' hearts overflowing! The family version of the marshmallow material is very simple, as long as five materials can make a soft and Q-elastic marshmallow. Eating sugar alone is boring, so Sister Chuwei will teach you to make a lazy version of hot cocoa! "

Cat's Claw Marshmallow & Hot Cocoa [first Taste Diary]

1. Soak the gelatine slices in ice water and set aside.

Cat's Claw Marshmallow & Hot Cocoa [first Taste Diary] recipe

2. Add 22g of fine sugar to 55g egg white at one time and beat until neutral foaming.

3. Pour 75g of caster sugar, water syrup, and water into the milk pan, heat and cook to 118 degrees and turn off the heat.

4. Add the gelatine slices to the syrup and stir well.

5. Add the gelatin liquid while whipping the meringue.

6. Until the marshmallow paste is thick and swells about 1 times in volume.

7. Add an appropriate amount of vanilla extract and stir well.

8. Divide the marshmallow paste into small portions and add red pigment to make it pink.

9. The marshmallow paste is put into a piping bag for later use.

10. Put cornstarch on the baking tray and flatten out the nests with eggs.

11. Squeeze out the shape of cat's claw in the starch nest and let it stand for 20-30 minutes to solidify.

12. Sprinkle starch on the surface of the marshmallow to prevent sticking.

13. Shake off the excess starch.

14. Put cocoa powder, sugar, and dark chocolate into the pot and add a little milk.

15. Heat on low heat until the chocolate melts.

16. Heat the remaining milk and continue to simmer until it is warm.

Tips:
/Egg white/
1. The egg white is raw, so it is recommended to use sterile eggs.
2. Use fresh eggs and egg whites for operation.
3. The step of heating the syrup is preliminary heating and disinfection.

/save/
1. After the marshmallows are prepared, put them in a sealed box and keep them cold. The marshmallows are soft. It is recommended to put a small amount of cornstarch in the bottom of the box.
2. Marshmallows can be stored in refrigeration for about 1 week.