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HOMEMADE DORAEMON MARSHMALLOWS
Yield: 16 pieces
Active time: 1 hours
Total time: 1 1/2 hours
INGREDIENTS
10 grams Gelatine powder
80 grams water
220 grams Granulated sugar
60 grams Water
1/2 teaspoon favorite extract
Food colouring (red, blue, black)
Cornstarch
INSTRUCTIONS
1. Prepare flat pan, lined with a greaseproof baking paper on top, and then dust generously with a cornstarch.
2. To bloom the gelatine; Pour the gelatin into a mixing bowl, add 80 grams water and mix, then let it stand for a while.
3. To make the hot sugar syrup; In a medium sauce pot add the granulated sugar and 60 grams water. Pop in a candy thermometer (you don’t have to have this, but it does take the guessout work out of making the marshmallows).
Turn up the heat to high, bring it to a rolling boil.
Note: If you are using candy thermometer, you want to reach 240 degress Fahrenheit or the softball stage, but if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute.
4. Slowly and carefully pour in the hot sugar syrup over the soft bloomed gelatine (be carefull this stuff is super hot and it will definitely burn you if you get it on your skin).
5. Once you have add in all your sugar syrup to the gelatine, whip the mixture on medium speed with an electric mixer (don’t whip them to fast, you don’t want too much air bubbles inside).
6. Add favorite extract, whip this for about 8 to 10 minutes (it’s going to get super thick, and fluffy beautiful white marshmallow like).
7. Separate the batter into 4 bowls (red, blue, black and white). Add the food colouring for each colour (working quickly so the marshmallow mixture doesn’t set up).
8. Pour the coloured marshmallows into the piping bags.
9. Using a large round tip; squeeze the blue colour marshmallow to create Doraemon head.
Then add his round face with white colour marshmallow.
Note: Make sure that you give each part a bit time to set before you add other details.
10. Then using small round tip; add his big round eyes with white colour marshmallow.
Then his red nose reindeer and necklace with red colour marshmallow.
Then his eye balls, big mouth and mustache with black colour marshmallow.
11. Once you have already done with all the details, dust the top with more cornstarch. Then Let it stand for about 5-10 minutes.
12. Carefully scoop out the marshmallow and place them into the strainer, gently shake to get rid of the starch powder.
13. Store marshmallow in an airtight container.
NOTES
1. Piping marshmallow can be tricky, when the marshmallow is too firm it will hard to squeeze, and if it too soft it will more deflate. So you need to find the right temperature
2. Actually you can reheat the marshmallow batter when it gets hard, reheat it in the microwave or in a double boiler for a few seconds.
Please note, even if you can reheat it, you only can do it in short amount of time, because when the marshmallow have already set up, the consistency will be more sticky then before, so it will hard to pipe.
So the best way is to working fast, pipe it as soon as possible.
3. Store homemade marshmallows in an airtight container on the counter for up to a month. I recommend layering them with parchment paper, just in case they stick together. These will last for 3-4 weeks at room temperature.
7 сен 2024
