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When making pudding with marshmallows, how many marshmallows should be added?

Marshmallows, I believe that both adults and children may have eaten marshmallows. There is no fixed point of view on how many marshmallows can be made from a pound of sugar. It mainly depends on the skill. The productivity of a novice may not be high. For an expert, at least forty or fifty marshmallows can be made from a pound of sugar. Natural marshmallows can be considered a very simple food, and they do not have any high technological content. Naturally, there will be more marshmallows made. But marshmallows and sugar paintings are both very profitable items.

The cost of food is very low. First prepare the necessary food for making marshmallows, sugar, starch and gelatine. When preparing gelatine tablets, we can usually buy them in the mall. If they are not sold in the mall, we can also buy them online. We prepare about 15 grams of gelatine slices in advance, and then put the gelatine slices into a bowl, add an appropriate amount of warm water (about 100 grams) to the gelatine slices, and then let the gelatine Soak the slices in water.

We prepare a small pot, add less than 150 grams of water to the pot, and then prepare less than 500 grams of sugar to add to the water, and then put the pot on the fire to cook. Use red water to organize, just dissolve the sugar completely. Then we put the soaked gelatine slices into the pot, continue to use red water to cook, and be sure to stir constantly while cooking, until the pot Add water and cook until the rice is thick and foamy, then turn off the heat.

After turning it off, put the red bean sugar water aside and let it cool down. After the red bean sugar water has cooled down, you can prepare an electric egg beater to beat the scalding water. During the whipping process, be sure to put the red bean sugar water in and let it cool down slightly. There is no need to completely scald the water. Let it cool, and while beating hot water, you can also put it in a large glass container to grind until the volume of the sugar water is three times the previous size, and you feel that there is a certain resistance on the egg beater. That's it.