Flower Marshmallow
1.
Pour the cornstarch into the baking dish and spread it back and forth with the help of a manual whisk.
2.
Take an egg and use the rounder end to make even-sized pits on the starch.
3.
Soak the gelatine slices in cold water to soften, drain and set aside.
4.
Mix 3-4 drops of egg whites, 54 grams of caster sugar, 20 grams of lemon juice.
5.
Beat to dry foam.
6.
Mix 74 grams of fine sugar and 94 grams of water and 42 grams of water (the water is mainly for a little moisturizing effect, it is said that all 168g of sugar can be used successfully, I have not tried), put it on the gas stove and heat it on a small fire.
7.
Heat to 118 degrees (this step is very important, be patient, prepare a thermometer, be sure to heat to 118 degrees, do not stir)
8.
Put the gelatine slices in quickly and stir well.
9.
Pour the stirred sugar water into the egg whites.
10.
Dispense at high speed, you can take it out when you touch the container to warm it up with your hands.
11.
Add pigments as needed.
12.
Put it in a piping bag.
13.
Squeeze the shape of small flowers in the small pit.
14.
After the surface is dry, use a spoon to scoop up the starch and sprinkle on it, or use a spoon to scoop up the flour together with the flour and turn it over, cover it with starch and then take out the package.
15.
The meat is so cute.
16.
Pack it as a gift.
Tips:
When squeezing, there will be some small sharp points on the top, which will disappear after a while. Do not cut the opening of the piping bag too much. You must squeeze one at a time and gently take it out. It is easy to turn off when you take it out in the middle, because This is very light after passing.
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