Name: Finger Marshmallow
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g corn starch; 23g warm water; 8g Isinglass powder; 1.3g water; 66g Caster sugar; 33g Glucose powder; 50g maltose; 1g White vinegar; 2 tsp Grape juice; a little pigment

Finger Marshmallow

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Carving marshmallows into small flowers looks good, but it creates a pile of shapeless leftovers. I made it again, decided not to do these fancy things, the regular shape has no leftovers, and I made some color confusion to confuse the eyes. The color of the grape juice is good, it is very dark. I don't know if it will be diluted if it is added a little bit? Give it a try. After a try, I know that it is futile to add color to the marshmallows with a little fruit juice, so I have to quickly grab the pigment rescue field, purple, and grape juice.
Shape, what kind of shape, how to operate so that there are no leftovers? Flattened and cut? The mash of marshmallows is not very fluid, it is piled on the starch, and it hardly runs. Put it into a bag, squeeze it into a long strip, and cut it into small pieces. There are no corners left, and the round shape is more stylish. It turns out that the idea is good and it is easy to operate. . . "

Finger Marshmallow

1. Materials

2. Corn starch baked and spread on the table

3. Pour white vinegar into 1.3 grams of water, mix well and set aside

4. Pour warm water into the isinglass powder

5. Stir until completely melted, set aside

6. Pour water, caster sugar, glucose, and maltose into the pot in turn

7. Heat to a boil and turn to low heat

8. Continue to cook to 112 degrees, turn off the heat

9. Cool down to 80 degrees

10. Add isinglass powder solution

11. Pour grape juice

12. Whisk quickly for 7 minutes with a whisk

13. Add the pigment and stir well

14. Pour the white vinegar and stir again

15. Put in a piping bag

16. Extrude long strips on the starch and let cool for 8 minutes

17. Turn up the starch at the bottom and sprinkle it on the surface of the strip, so that the strip is covered with powder

18. Cut into sections

19. Mix the powder with the sugar, so that the section is also sticky with the powder

20. Put it in a colander, sift off the excess floating powder and serve

Tips:
The melted fish glue powder needs to be kept warm to keep the melted state to prevent solidification due to low temperature.
When boiling sugar, pay attention to the heat, so that the color of the caramel will be affected by the fire prevention.