Gentle Kitten Paw Marshmallow

Name: Gentle Kitten Paw Marshmallow
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Egg white; 40g maltose; 25g Shimizu; A few drops Lemon juice; 25g Sugar; 5g Gelatine Tablets; 100g corn starch; 1 drop Red pigment

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Speaking of this marshmallow, many years ago, when the child was young, she often bought it for her to eat. The soft and chewy cotton candy in your mouth overturns the concept of sugar in people's eyes. Sometimes I have to ask someone to buy it from a big city if I can't buy it. I never thought I would make this marshmallow myself many years later.
The seemingly complicated marshmallows feel quite simple to make. You don’t need to turn on the oven, and you can make a lot of kitten claws with the amount of egg white. Just to master the state of the protein, don’t beat it, it’s soft and plastic. shape.

Ingredients

1 piece Egg White
40g Maltose
25g Shimizu
A few drops Lemon Juice
25g Sugar
5g Gelatine Tablets
100g Corn Starch
1 drop Red Pigment

Gentle Kitten Paw Marshmallow

1. All preparation materials

2. Cut small pieces of gelatine slices with scissors

3. Put it in a bowl and add some water to soak softly

4. Pour the cornstarch into the baking tray and bake it in the oven (5-8 minutes by yourself)

5. Put the paper film in the continuous mold and put the cooked starch

6. Use eggs to make deep dents and set aside

7. Add a few drops of lemon juice to the egg white and beat until thick foam appears, then add 5 grams of sugar and beat until hard foam

8. Pour 20g of white sugar, 40g of maltose and 25g of water into the milk pot and stir while boiling.

9. Add the softened gelatin slices while it is hot and mix well

10. Add the mixed solution to the meringue

11. Use a whisk to beat until it is viscous, and when the lines appear, pull out a big bend.

12. Take a part of the marshmallow paste and pour it into the piping bag, use a toothpick to dip a little red pigment into it

13. Knead evenly with your hand in a pocket

14. The remaining marshmallow paste is put into a piping bag white

15. The marshmallow paste is squeezed into the deep dents printed on the egg, and then the pink marshmallow paste is used to squeeze the pattern on the surface

16. After all the marshmallows are made, sprinkle cooked cornstarch on the surface and cover it for one hour. When eating, just pat the cornstarch off the surface.

Tips:
1. It is best to choose a non-stick pan when cooking syrup
2. Cornflour can also be fried or cooked in a microwave oven
3. The marshmallow syrup should be squeezed out as soon as possible after it is put into the bag.
4. If there is no thermometer, observe the bubble state. The bubble appears relatively large and lasts for one minute. It’s best to use an electric pottery stove with no open flame, otherwise it’s easy to stick around
5. The temperature should be lowered to about 80 degrees before adding gelatine tablets, too high temperature will affect the solidification