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.