Fluff Marshmallow Finger Fudge

Fluff Marshmallow Finger Fudge

1. Prepare all the following ingredients, low-gluten flour is recommended to be sifted three times for later use

2. First, separate the egg white and egg yolk clean. Tips (the egg beater containing the egg whites must be water-free and oil-free)

3. Rotate the marshmallows with a spatula and pour them into the egg whites at room temperature for later use. Keep it at room temperature, don’t be afraid that the egg whites are not easy to pass at room temperature because of the fluff

4. Egg yolk with powdered sugar

5. After the above, use an electric egg beater to beat until it expands and becomes white.

6. Make the custard as shown in the picture and set it aside

7. Follow step 3 to beat the egg whites with fluff marshmallows. Keep the egg beater at a low speed and beat slowly until it is even and fine.

8. Add a few drops of red pigment. Don’t add friends you don’t like

9. Continue to beat until it reaches a rigid foaming state: as shown in the figure, just lift the whisk with a straight and straight tip.

10. The above-made meringue is quickly mixed with the egg yolk paste in step 6 and mixed evenly.

11. Then pour in the sifted low-gluten flour, use a spatula to mix from the bottom and mix evenly. Don't stir in circles! The meringue will defoam if it is stirred in a circle for a long time

12. Put it into a piping bag, the large round piping mouth I used...If you don’t have a piping mouth, you can just cut the piping bag to a 1 cm diameter round mouth.

13. Each length is about 7 cm

14. Preheat the oven 180 degrees for 5 minutes in advance, and 160 degrees for 18 minutes in the middle of the baking tray

15. I like light colors. This soft cake has a soft texture like macarons, suitable for toothless elderly and children. If you like it crisper, bake it for 5 to 8 minutes

Tips:

Tips The oven temperature is different, the above temperature is for reference only.

Author: Fan Xin