Unicorn Marshmallow (Marshmallow for Piping Recipe). Perfect for your hot chocolate or coffee!
UNICORN MARSHMALLOW
Yield: about 15 marshmallows
24 g gelatine sheet
Cold water
130 g castor sugar
20 g water
20 g honey
20 g confectioner’s glucose
70 g egg white
40 g castor sugar
Food coloring
Powdered sugar and cornstarch (1:1) for dusting
Detailed Lesson 1 - Marshmallow lilies in a cone! ????????????
Detailed Lesson 1 - Marshmallow lilies in a cone!
???? Marshmallow mass based on fresh strawberry puree to add a unique aroma and taste.
???? Planting flowers without the use of special nozzles - learn how to create beautiful marshmallow lilies in an easy and affordable way.
???? Universal dessert in a waffle cone - please your guests and clients with a spectacular and tasty dessert.
#recipe #marshmallow #marshmallow_floristry
Inventory:
• pastry bags disposable
(optimal size 35 cm);
• parchment;
• thin brush;
• dry spray paints (red
or pink, green);
• water-soluble dye liquid or
gel (green, brown);
• masking tape;
• planetary mixer or manual,
power not less than 450-600 W;
• plate;
• blender;
• temperature probe;
• Kitchen Scales;
• jewelry scales (if possible);
• saucepan;
• bowls;
• silicone spatula;
• pyrometer (if possible);
• scissors;
• oven (to save weight);
Ingredients:
• 200 g unsweetened strawberry puree
(you can make homemade puree)
from frozen or fresh berries (take
with a margin of 250 g), or use
purchased professional puree
from confectionery shops);
• 50 g of water;
• 9 g agar-agar strength 900
(recommended brands: Proagar,
IlBakery, Guzman);
• 210 g sugar (1);
• 70 g sugar (2);
• 70 g room egg white
temperature (it is possible to use
raw chicken protein
pasteurized or albumin.
Albumin 8 g + 70 g water);
• funchose (for stamens);
• waffle cones;
• marshmallow additives (sublimated
strawberries, thick jam
Important information -
1. Marshmallow mass quickly
stabilizes, so prepare
everything for jigging marshmallows in advance. Also
We advise you to test in advance
whipping egg whites until firm
peak.
Syrup we cook 4 minutes after
boiling. Protein in our mixer
whipped to desired consistency
3-3.5 minutes. Therefore, immediately after
boiling syrup, we start whipping
protein. On your mixer this may
take a different time, and possibly
you need to start beating the egg whites
until the syrup boils. DO NOT LEAVE
WHIPPED PROTEINS STAND
WITH MIXER OFF. This
can lead to their settling
and liquid isolation. Therefore, it is important
adapt to your technique
syrup and proteins were ready
simultaneously.
use any other filler:
crushed nuts, candied fruit, chocolate
crumb, thick caramel.
IMPORTANT: do not use liquid
fillings);
• a pinch of citric acid (optional,
if you want to slightly shade the sweetness)
2. Agar starts to stabilize
at a temperature of 40 degrees. It is forbidden
3. To make the mass set more slowly,
we put it in an electric oven,
heated up to 45-55 degrees, mode
top-bottom, no convection. mass after
ovens are a must
mix thoroughly before
use. If the mass has become
too liquid, so the temperature
high in the oven. If there is no possibility
lower it, just heat the oven,
turn it off and then put the mass into it.
allow the mass to cool below this
temperature, otherwise the mass will become
porous and loose, and marshmallows will be porridge.
Working temperature for marshmallow
mass - 43-45 degrees. For control
mass temperature is convenient to use
pyrometer.
The mass will change anyway
its structure, but the time of working with it
will increase with the oven. oven
can be replaced with a multicooker
in heating mode, or on water
bath. You just need to make sure that
the temperature did not exceed 50 degrees.
If you have a planetary mixer
bowl heater, use it.
4. If you are making marshmallows for the first time,
We recommend working halfway through the recipe.
For starters, you can simply try
to deposit marshmallow curls.
5. Don't bag big.
the amount of mass to keep up with it
deposit. Better add more
warm mass from the oven. Do not use
the same bag throughout
work with marshmallows. Change bags otherwise
on their walls there will be pieces of mass
stabilize.
How to Decorate Marshmallow Pops: Dessert Recipe
Decorating Marshmallows is super easy to do and you can't beat the sweet and salty flavor these treats offer.
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HOW TO DECORATE MARSHMALLOW POPS:
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Rose Scented Marshmallows
Learn to bloom gelatin and mix simple ingredients plus a touch of aromatic rose water for sweet heart-shaped marshmallows. The recipe yields about 5 dozen treats to keep or share with a mug of Hazelnut Hot Chocolate:
Makes about 5 dozen 2-inch heart-shaped marshmallows
INGREDIENTS
½ cup cold water
5 tsp powdered gelatin
1 cup corn syrup
1 cup sugar
4 drops red food coloring (more or less for desired shade)
1½ tsp rose water
nonstick cooking spray
¾ cup cornstarch
¾ cup powdered sugar
Special Equipment:
stand mixer with whip attachment
parchment paper
2 baking sheets
piping bag with ½ round tip
large mesh sieve
HOW-TO
Add cold water to a small sauce pan. Sprinkle in the gelatin powder and let sit for 2-5 minutes
While gelatin is (setting) blooming, in the bowl of a stand mixer, place corn syrup, red food coloring and rose water and set aside
Once the gelatin has set (bloomed), stir sugar into the gelatin
Place on stovetop over low heat (do not boil), and heat just until sugar is completely dissolved and does not feel gritty to the touch
Add dissolved sugar and gelatin to the corn syrup/food coloring/rose water and whip on high speed until mixture is completely cooled, about 2-5 minutes.
While the marshmallows are whipping, prepare 2 parchment-lined baking sheets by spraying with nonstick spray, then wipe off excess with a paper towel. Fit a large disposable piping bag with a ½ round tip
Working quickly, place half of the marshmallow batter into the piping bag. Keep the remaining mixture on the mixer on low speed while you are piping the first half. Pipe heart shapes, by making two adjoining comma shapes, on the prepared baking sheets
Mix the cornstarch and powdered sugar in a bowl and sift generously over the entire surface of each marshmallow. Allow to sit at room temperature for at least 2 hours and up to overnight
Peel the marshmallows from the paper and shake off excess coating in a large sieve. Serve and enjoy!
For Square-Shaped Marshmallows
Spread all of the marshmallow batter onto a sprayed, parchment-lined, 8 x 8” pan. Allow to set for the same amount of time (at least 2 hours or up to overnight)
Cut into 1” squares using a knife that has been dipped in hot water and wiped dry
Toss squares in the powdered sugar mixture, shaking off excess
Homemade Marshmallows Recipe | Make It At Home Ep 1
Hi Everyone! Today I'll be showing you how to make an easy homemade marshmallows recipe at home. Marshmallows are a perfect summer treat and a very easy recipe to make for any get together, or quiet night. Enjoy!
**All BCT videos available in English and Portuguese subtitles.**
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LIST OF INGREDIENTS
Gelatin
118g water
30g gelatin
Syrup
440g sugar
118g water
2g salt
100g light corn syrup
1/2 tsp. vanilla paste plus 1/2 tsp. vanilla extract or 1/2 tbsp. vanilla extract
Dust
1/2 cup potato or corn starch
3/4 icing sugar
WATCH other great BCT videos HERE:
Me Visiting Ontario Beach Towns -
My Black Pepper Steak Au Poivre Recipe -
Visiting Mont Tremblant -
My Cheesy Pao de Queijo Recipe -
My Stone Oven Pizza Recipe -
Find me on INSTAGRAM at _julianacp_
For those of you who are NEW here, thank you for your support and passion for food!
My name is Juliana and I hope you'll join me on a delicious food adventure of my favourite home recipes and my best tasting bites from around my home and around the world. As a professional in the kitchen, who's also a home chef and a total foodie, I hope BakeCookTravel leaves you feeling excited about being in the kitchen and eating the food you love!
#MarshmallowRecipe #MakeMarshmallowsAtHome #BakeCookTravel
Easy Delicious Homemade Marshmallow Fondant Recipe!
Fondant gets a pretty bad rep for not tasting so great - but we're here to show you that it doesn't just have to be for show! We've crafted our own recipe for an amazing fondant that tastes like sweet marshmallows! If you like marshmallows and want to create some cool custom cakes as we do in our shop, then follow along with Amanda and try it at home!
Interested in making your own fancy cake creations? Check out our other videos for more easy-to-follow tutorials, and subscribe to get notified of more to come!
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Visit our bakery!
We also offer cake decorating classes!
Video Production & Opening by Rebecca Lieberwirth (@beccaliebe on Vimeo)
Opening Music by Sarah Matsushima (sarahbernadettemusic.com)
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