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I think active users Scullion know what "mormyshka". He also Marshmallows, aka Marshmallows. This is a chewing marshmallow. Not everyone understands his taste and mainly used to prepare the mastic. The site already has recipes with the same name, but one of the main ingredients featured egg white. I cook like this a few times – definitely tasty, but... not! Marshmallows on the proteins are more like sprinkled, easy-to-swallow, almost without chewing. Real marshmallows on the structure of dense, chewy and stretchy...))) All thanks invert syrup, he makes marshmallows including plastic. And – Yes! – marshmallows are not used in proteins. Honestly)) by the Way, in addition to mastic, marshmallow is good for something else...
Ingredients for Marshmallows
- Powdered sugar - 0,5 stack.
- Starch - 0,5 stack.
- Salt - 0,25 tsp.
- Gelatin - 25 g
- Soda - 1/4 tsp
- Citric acid - 2/3 tsp.
- Sugar - 750 g
- Water - 405 ml
Step by step instruction of cooking Marshmallows
First prepare invert syrup.
In hot water to dissolve sugar, bring to boil and add citric acid.
Tightly cover the saucepan with a lid. The saucepan should be heavy-bottomed. Cook syrup over very low heat for about 45 minutes. Most importantly, do not digest it.
The syrup needs to be this Golden, flowing, but not stringy.
Slightly cooled and add the baking soda dissolved in 1 teaspoon water.
The foam is formed. After 5-10 minutes the foam disappears, and the syrup is ready. Foam may not disappear – in any case, turn off the fire after 10 minutes, or digest. But even if you slightly overcook, it will only affect the color of the finished marshmallow. They are not white, and cream color.
For marshmallows we will need about half of the prepared syrup. At 160 g. the Remaining syrup pour into a glass container and store at room temperature. He plays so beautifully in the sun))
In another saucepan mix the sugar, remaining water, syrup and salt.
Stirring constantly, bring to a boil. Simmer on low heat 8 minutes, no stirring!
In advance vystelim the form with foil and lightly grease it with vegetable oil without smell. Instead, the film can use foil.
On low speed of mixer, begin to whip the dissolved gelatin. Not stopping to whisk, slowly pour in the hot syrup. Gradually increase the speed to maximum. Beat another 15 minutes, until the mixture becomes lush and dense. If you have the desire, then at this stage add the flavoring and/or coloring, then beat for another 30 seconds.
Whipped mass is put into a form, cover with foil (or foil) and leave at room temperature for 6 hours.
On the working surface sift the starch and sugar, mixed 1:1. The frozen mixture is put on the table, carefully separate the film – the mass is still sticky. Parties to slice her to pieces. Knife sprinkle with starch or lightly grease with oil. Cutting it is better not "peel" movements and top down pressure with a knife.
Pieces of marshmallow dip them in a mixture of powder and starch.
You can enjoy)
Here they are, tetanusa) I Love.
Next, I present to you two options of use hot!
First. The most common. Outings, do not forget to take the bag with these marshmallows! On skewers, or even just twigs put one or two marshmallows and toast them on the fire. Only carefully! Sugar quickly burns. In the end we get well sooo delicious thing on top of caramel crust, and under it airy and delicate cream.
The second option I am a little surprised. But, flipping through the cooking blogs, I often came across this way. Tried it and as warned by the authors of blogs, hooked on this thing))
Boil coffee in a favorite recipe. Pour a Cup.
In hot coffee, throw 3-4 marshmallows. It melts in your mouth and in your Cup will appear sweet cloud a La cappuccino. Only this cloud is more dense, sweet and tasty))