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.