1. A piece of 5g gelatin, soaked in drinking water and wet.

2. Pour corn starch into the pot and fry until cooked.

3. Use two 12 continuous molds to fill a proper amount of cooked corn starch, and then use eggs to print a deep dent for later use.

4. Add 3 drops of lemon juice to the egg white and stir until coarse bubbles appear.

5. Then add 10g fine sugar and beat until hard and foaming.

6.37 g of fine sugar is put into a milk pan, 37 g of maltose and 2 1 g of clean water are added, heated to 1 18 degrees, and the heat is turned off.

7. Add softened gelatin tablets while it is hot and stir well.

8. Add the mixed solution into the meringue, and continue to send it to a thick state with electric egg beater until lines appear and are not easy to disappear.

9. Put a tablespoon of marshmallow paste into two small bowls, then add 2 drops of pigment and mix well. Put them in paper bags respectively.

10. Extrude white first.

1 1. Then squeeze out the pattern on the surface with pink and green cotton candy paste. If there is a small tip when squeezing, you can hold the water with your hand and press it down after squeezing. After squeezing, cover with cooked corn starch and leave it for two hours.

12. Just sift the flour when eating. Soft and tough marshmallows are ready.

skill

1. It is very convenient to make marshmallows with 12 continuous mold cake baking tray. Just try it.

2. If there is a small tip during extrusion, you can hold the water by hand and press it down after extrusion.