Turkish Marshmallows

Name: Turkish Marshmallows
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Jiaguoyuan Pineapple Juice; 250g White sugar; 160g Shimizu; 40g corn starch; 5g Gelatin powder; Some Powdered sugar (surface decoration)

by Eyebrow

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is also a marshmallow. Compared with yesterday's French fudge, it has a little more steps to make, but the ingredients are easier to get.
I haven't made this candy before, so it was a bit bumpy and I made it twice. When I used coconut water for the first time, I chose an 8-inch square mold due to the wrong estimation of the finished product volume. As a result, there was only a shallow layer of skin after being poured into the mold. Although it does not affect the food, it is not good-looking! For the second time, I switched to pineapple juice. I also chose half of the toast mold, which looked good. Therefore, the beginning of the video is white coconut water \ eight-inch square mold, and the finished product is yellow pineapple jelly.
The taste of Turkish marshmallows is softer than French marshmallows, and firmer than frozen fruit. This recipe comes from the chef's baking help, A Tao, and has been slightly modified. Like the so-called French marshmallows, I have never eaten real Turkish marshmallows. The original owner said it is Turkey, so let’s go for Turkey.

Ingredients

80g Jiaguoyuan Pineapple Juice
250g White Sugar
160g Shimizu
40g Corn Starch
5g Gelatin Powder
Some Powdered Sugar (surface Decoration)

Turkish Marshmallows

1. Prepare all the ingredients. 80 grams of fruit juice, 40 grams of which add corn starch, 40 grams of gelatin powder. 160 grams of water can also be replaced with fruit juice.

2. Weigh 5 grams of gelatin powder, add 40 grams of fruit juice, stir and let it stand for 5 minutes, then put it in a bowl of boiling water and heat it to melt into gelatin liquid.

3. 40 grams of corn starch and 40 grams of fruit juice are mixed and stirred to form water starch.

4. Pour 250 grams of white sugar and 160 grams of water into a thick-bottomed milk pot. Stir until roughly melted before starting the fire. Do not stir again after starting the fire to prevent the sand from returning.

5. Boil the syrup to 115°C on medium high heat, pour in starch water and stir quickly, then boil until it boils and turn off the heat.

6. Pour the gelatine liquid into the syrup and stir evenly, pour it into a mold lined with plastic wrap, and let it cool overnight.

7. Spread the powdered sugar on the baking tray, pour the fudge on the powdered sugar, and tear off the plastic wrap. This sugar is sticky, so you can sprinkle powdered sugar on the soft candy while tearing off the plastic wrap.

8. After the plastic wrap is torn off, sprinkle a layer of powdered sugar on the surface of the soft candy, use a scraper to cut into strips and then cut into pieces.

9. The cut of the fudge can also be coated with powdered sugar.

10. Bawang Supermarket | Jiaguoyuan Drinks Super Replenish Without Water

Tips:
1. To make sugar, temperature is very important. A thermometer is necessary to measure the temperature of the syrup.
2 If the temperature of the syrup does not reach 115°C, the resulting soft candy will be too moist and difficult to shape.
3 The juice is best freshly squeezed. I am lazy to use commercial juice.