Ingredients for marshmallow:
1 cup of cold boiled water
2 cups sugar
25 g gelatin
1/4 tsp salt

Ingredients for invert sugar:
350 grams of sugar
150 ml water
2 g of citric acid
1.5 grams of baking soda


For a start, we need to prepare invert syrup: in a saucepan for this or dipper (which has a lid), dissolve the sugar in 150 ml of water and, stirring constantly, bring to a boil. Then drop the citric acid, stir, cover with a tight lid and leave for about 45 minutes at the small fire. The syrup should be pale yellow.

Let cool a mixture somewhere about an hour and a half. Dilute soda in a little water (a tablespoon) and add to the syrup. The mixture will release foam. Periodically stir. After about 10-15 minutes, the syrup is ready. It has the color and thickness of the May honey. It should get about 160 grams of invert syrup.

Now prepare yourself marshmallow. To do this, you need to dissolve gelatine in half a glass of water and leave to swell for 15-30 minutes. The remaining water is put into a saucepan, add sugar, salt and invert syrup (160 g). Mix well. Put on fire and, stirring, bring to a boil. After boiling, put on low heat and simmer for about 8 minutes, without stirring.

Gelatin put in a bowl, in which all will be whipped. and beat at the minimum speed. Add a thin stream of hot syrup while whisking. Then increase the speed and continue beating for 15 minutes. At this time, the mass becomes white and look like a marshmallow or a very cool beaten egg whites. Take the size of the plastic wrap so that it was still possible to cover with mass. The film, fluff lightly with vegetable oil is odorless and lay a form.

Put the mass into shape, cover with foil and leave to harden in a cool place. I have it set overnight in the kitchen at room temperature (all perfectly turned out). Mix 0.5 cups of sugar and 0.5 cups of starch in a bowl. Remove the frozen mass, remove foil, cut into pieces (this is best done with a sharp knife) and collapses in the mixture.


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