Good Place for Leftover Protein-marshmallow
1.
Large collection of materials.
2.
Gelatine tablets are soaked in ice water to soften.
3.
Add 20g of fine sugar and a few drops of white vinegar to the egg whites, and beat with an electric whisk until stiff foaming.
4.
Put 30ml of water, 10g of maltose and the remaining 30g of caster sugar in a pot, boil on high heat, and cook for 1 minute on low heat.
5.
Pour the piping hot syrup into the whipped egg whites.
6.
Whisk evenly with an electric whisk.
7.
The soaked gelatin sheet melts in heat insulation.
8.
Pour the melted gelatin sheet into step 6. Whisk evenly with a whisk again.
9.
Put greased paper on the container and sprinkle some cornstarch. (I used a square baking pan with a large area)
10.
Pour the marshmallow paste into a piping bag with a round piping nozzle, and squeeze it on the oil paper. Put it in the refrigerator for more than half an hour.
11.
Take out the refrigerated marshmallows and sift a layer of corn starch (effectively anti-sticking and softening).
12.
Take out the refrigerated marshmallows and sift a layer of cornstarch.
13.
You can enjoy it.
Tips:
1. Appropriately increase granulated sugar according to your taste.
2. Sift corn starch on the surface of the refrigerated marshmallow, which can effectively prevent adhesion and softening.
3. This cotton candy does not need to be kept in the refrigerator when the temperature is below 25 degrees.
Buy on JD
Buy on Amazon
