Materials
Marshmallow moderate amount, a variety of dried fruit moderate amount
Practice
1. Marshmallow microwave on medium heat for about 20 seconds until completely melted, quickly poured into the dried fruit and tossed, and then hands smeared with cake flour or smeared with a little oil and kneaded into a ball, you can also pour into a plastic bag, rolled into a square, and finally cut with a knife.
Tips:
You can replace the dried fruit with other nuts such as peanuts for a delicious peanut candy!
Marshmallow Cookies
Ingredients
130G low-flour, 15g cocoa powder, 1/4 tsp baking soda, 60g brown sugar, 70G butter, one egg white, 1 tsp rum, small marshmallows
Methods
1. Beat the butter with the brown sugar until it is fluffy, then add the egg whites and rum and mix well.
2. Sift in all the powders and mix well. Take a small amount of dough and wrap it around the marshmallows.
3. Oven at 200 degrees for 10-15 minutes.
Marshmallow snails
Materials
1 packet of JELLY powder, 1 and 3/4 cups of marshmallows, 12 cups of warm water, 14 cups of frosting
Methods
1.1. Melt the JELLY powder in warm water, put it in the microwave oven on high for 1 minute, remove it and mix it well;
2.2. Pour the marshmallows in the JELLY solution (keep a few marshmallows aside). a few pieces of marshmallows aside), and then put into the microwave oven on high for 1 minute, mix well;
3.3, pour into the baking sheet (baking sheet needs to be non-stick, you can use aluminum foil smeared with butter to spread on it), put in the refrigerator for 45 minutes or until solidified;
4.4, take out and roll up into long strips, cut into sections, and then refrigerate again;
5. Pull out a little bit of the rolled up part, and put on the remaining The marshmallow as the snail's head, sprinkle frosting (can be omitted), take two licorice inserted into the marshmallow as the tentacles (I break the toothpick instead.). (Gotta learn to be flexible, hehehe).
Tip:
I was going to use melted chocolate to draw tentacle shapes on butter paper and wait for it to cool down and solidify instead of licorice, but it was so damn hot that the chocolate tentacles were soft as soon as I took them out of the fridge.
The snails made this way can be used as cake decorations.
Marshmallow Tiramisu Ingredients
13 marshmallows
Cream Cheese 250g
1 loaf of French Bread
Coffee
Cocoa Powder
Practice
Marshmallows are melted over water, and then added to the cheese over ice and beaten until smooth. Cut the bread into 0.5cm slices and toast until crisp. Dip a dip in the coffee, spread on the bottom of the cup, then spread cheese, and so on. Finally, sprinkle with cocoa powder and ice for two hours.
Marshmallow macaroons: For the almond TPT, it's 125 grams of almond flour and 125 grams of powdered sugar. The almond flour must be sifted first and then the coarse almond flour is sifted out, only the fine powder part is taken and mixed with the powdered sugar.
Ingredients
Ingredients 1: 250 grams, 100 grams of powdered sugar, 5 grams of plum juice powder, 100 grams of egg white, 50 grams of granulated sugar, a little green color paste, Ingredients 2: 100 grams
Methods
1. Sift the almonds together with the TPT, and then sift the powdered sugar and the plum juice powder with a sifter, and then set aside.
2. Let the egg whites warm up to about 20℃, then whip the egg whites and add 25g of granulated sugar and continue to whip until the bubbles become thin, then add the remaining 25g of granulated sugar and continue to whip until it is close to the dry foam stage.
3. Add the green color paste to the omelette in Method 2.
4. Add the sifted flour from Method 1 to Method 3 and mix until there is no more dry flour.
5. Put Method 4 into a flat-topped piping bag and squeeze out the char on a baking sheet.
6. Place the charred baking sheet in a cool place and let it stand for about 30 minutes until the char surface crusts over
7. Bake the char in the preheated oven at 210℃ and 180℃ for about 8 minutes until the cake expands, then open the door and continue baking for about 4 minutes until the surface is dry and crispy.
8. Place the lemon marshmallows in the preheated oven and bake for about 30 seconds.
9. Place the lemon marshmallows baked in recipe 8 into the macarons baked in recipe 7.