A good place for leftover protein: marshmallow(sheng dan bai de hao qu chu mian hua tang )

A good place for leftover protein: marshmallow

Introduction:

"There are two more proteins left in the baby's stew. In the afternoon, I made marshmallow. It tastes very good and melts in the mouth. It's mom's food again. Wait for her to come back and enjoy it. "

Production steps:

Step 1: a large collection of materials.

Step 2: soak gelatine tablets in ice water.

Step 3: add 20g fine sugar and a few drops of white vinegar to the protein, beat with electric beater until hard foaming.

Step 4: put 30ml water, 10g maltose and the remaining 30g granulated sugar into the pot, bring to a boil over high heat, and bring to a boil over low heat for another minute.

Step 5: pour the hot syrup into the whipped protein.

Step 6: beat evenly with electric beater.

Step 7: soak the soft gelatin slices and melt them in hot water.

Step 8: pour the melted gelatine into step 6. Beat again with the beater.

Step 9: spread oil paper on the container and sprinkle some corn starch. (I used a square baking tray with a large area)

Step 10: pour the marshmallow paste into the flower mounting bag with a round flower mounting mouth and squeeze it on the oil paper. Refrigerate for more than half an hour.

Step 11: take out the refrigerated marshmallow and screen a layer of corn starch (effective anti stick softening).

Step 12: take out the refrigerated marshmallow and sift on a layer of corn starch.

Step 13: enjoy.

Materials required:

Protein: 2

Fine granulated sugar: 50g

Maltose: 10g

Water: 30ml

Gilding tablets: 1.5 tablets

White vinegar: a few drops

Note: 1. According to their own taste appropriate increase fine sugar. 2. Screening corn starch on the surface of cotton candy can effectively prevent adhesion and softening. 3. This marshmallow doesn't need to be refrigerated under 25 ℃.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Sheng Dan Bai De Hao Qu Chu Mian Hua Tang