Marshmallow Recipe and Methods

Ingredients

Egg Whites 30g

Fine Sugar 10g

Lemon Juice Drops

Maltose 30g

Fine Sugar 30g

Water 20ml

Corn Starch 100g

Steps

Steps

cornstarch into the pan over low heat, or into the oven, medium up and down heat 130 degrees for about 30 minutes, frying the pan and the bamboo spatula must be dry, otherwise there will be lumps, fried cornstarch divided into cupcake molds to cover the bottom of the molds as appropriate, in addition to leaving some when sprinkled powder

2. 30 grams of maltose, 30 grams of granulated sugar, 20 milliliters of water, stir well, heat over low heat

4. Heat until the liquid becomes thick, bubbling, yellow, remove from the heat

5. Pour the custard liquid into the syrup, using the residual heat to melt completely, stir well and set aside

6. Egg whites with lemon juice and granulated sugar in the main ingredients labeled whipped with egg whisks to stiff peaks, lifting the whisk to see a small tip. Add the custard mixture to the whipped egg whites and beat at high speed until a pattern emerges. If the custard mixture cools and becomes sticky, heat it over low heat for a while and remove from the heat as soon as it thins out

8. Put the mixture into a lined piping bag with a clipped lip

9. When cool enough to handle, press the tip of the top with your hand and turn it upside down in the mold a few times to spread the cornstarch evenly over the surface.