Big white marshmallow
Overview
I believe that everyone who has watched "Big Bucks" is deeply impressed by Baymax. My family, Lele, is the same. When I go shopping with him and see something that looks a little bit like him, I yell to my mother to look at Baymax. Not to mention children, I actually like the cute Dabai very much. It is precisely because of his cute appearance and kind nature that he is popular with so many people. Who wouldn’t want to have someone like Dabai by their side in life, who is down-to-earth, reliable, smart and capable, has high moral character, sticks to the bottom line, has a strong arm, and is self-sacrificing. As for me, I have to work hard to be the best in the hearts of the children, even if it makes them feel warm at a certain point or points, it is worth it. It’s a bit too much to say, so let’s talk about this cute marshmallow. Having made nougat before making this, it is easy to master. The black part is colored with bamboo charcoal powder, which I believe will be accepted by more people than pigments. The finished product is sweet but not greasy, and is very good to eat directly or put into coffee. This recipe makes about 40 pieces, and the quantity will vary depending on the size.
Tags
Ingredients
Steps
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Prepare the ingredients first. Divide the fine sugar into two parts, one is 10 grams and the other is 40 grams. Soak 5 grams of gelatine sheet in water until soft. The ingredients for making sugar must be prepared in advance. (I used Korean maltose, also called water malt. If it is not available, you can use ordinary maltose instead)
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Put the cornstarch into the pot, stir-fry over low heat until cooked. Be sure to use low heat when frying, otherwise it will be easy to brown. When stir-frying, you must keep turning it. Be gentle when turning, otherwise it will be easy to scatter the flour. The fried flour will have a fragrance. You can taste it to determine whether it is cooked. I stir-fry over low heat for 15 minutes.
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Let the fried cornstarch dry for a while, then put it into the baking pan, spread it as flat as possible, and then use the eggs to gently press out pits one by one for later use. The amount of cornstarch here can be increased or decreased according to your own baking pan. My baking pan is 28*28cm in size. It is easy to use 500 grams of cornstarch. You can also use 300 grams. Just don’t press it to the bottom when pressing it with eggs
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Add 40 grams of sugar and water to the starch syrup, put it into a small pot, and boil the sugar over low heat
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While the sugar is boiling, beat the egg whites. Place the egg whites in a mixing bowl, add 10 grams of fine sugar, and squeeze in a few drops of lemon juice.
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Beat with an electric whisk until dry peaks form. Gently lift the head of the whisk to an upright angle. Because marshmallows don’t need to be boiled for too long, you need to check the sugar condition immediately after beating the egg whites
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Use a pen thermometer to test the temperature of the sugar and turn off the heat when the temperature reaches 118 degrees. When measuring the temperature with a thermometer, you must hold it with your hand and do not put it in the pot. If the pen tip is connected to the bottom of the pot, the temperature will be higher.
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Drain the water from the soaked gelatine sheets and immediately add them to the sugar pan. (Draining can be done before turning off the heat, provided that the sugar has not been cooked yet and there is time)
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Then stir with a spoon to dissolve the gelatine. It will turn a little white after mixing.
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Put the meringue into a wok filled with hot water and sit, then hold the egg beater in your right hand and beat the egg whites at high speed, hold the sugar pan in your left hand, and slowly pour the sugar into the meringue, beating as you go. When making marshmallows, steps 7 to 10 are the steps that determine success or failure. The sugar must solidify quickly. (The meringue basin does not need to be filled with hot water. The purpose of the hot water is to keep it warm and make it more stable when the egg whites are added with sugar. If you use hot water, you need to prepare the hot water in advance and put it in the wok.)
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The beaten sugar is very light and shiny. When you mix it with a spatula, you can see that the texture of the sugar on the edge of the basin is like the feeling of a marshmallow after being bitten open
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Use a spatula to scoop half a spoonful of marshmallows into a small bowl, add an appropriate amount of bamboo charcoal powder, mix well and put it into a piping bag
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Place the remaining marshmallows into a piping bag as well. If it is difficult to install with one hand, you can put the piping bag on the cup, turn it over and pour it in with the help of a spatula.
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Cut a 1cm hole at the bottom of the decoration with white marshmallows, then squeeze the marshmallows into the pits of cornstarch
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After squeezing, dip your fingers in some water and flatten the tips of the marshmallows.
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Cut a small slit in the bottom of the piping bag containing the black marshmallows and draw eyes on the white marshmallows. When cutting the piping bag, don't cut it too big. You can cut a little bit first, and then squeeze it out in another place to try it out. When drawing, draw two dots first and then draw the line in the middle, the effect will be better
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Roll the surface of the prepared marshmallows with cornstarch and sift off the excess powder. Leave it for four or five hours to wait for the sugar to dry. Then use a brush to brush the floating powder on the top before eating. If the capacity of the baking pan cannot be completed at one time, you can cover it with flour and sift it with a sieve after drawing, and then place it on the flour to dry. Be gentle when operating. After making room, press the pit with eggs to finish the rest.
