Marshmallow Christmas Trees on a Gingerbread Basis Recipe
I propose to prepare for you as a gift to friends, relatives and colleagues such Christmas trees made of marshmallows on a fragrant gingerbread. Try to cook.
Servings
12
Cook Time
120minutes
Servings
12
Cook Time
120minutes
Ingredients
Gingerbread dough:
Apple marshmallow:
Instructions
  1. First you need to prepare the dough. To do this, the oil should be obtained in advance so that it becomes soft and obedient. Put the butter in a bowl, add sugar and beat with a mixer.
  2. Add the egg and whisk again.
  3. Melt the honey (if it is solid), but do not boil it. Add to the beaten butter mass. Add all the spices here. Spices can be changed to your liking. Whisk well.
  4. Add a little flour and baking powder, mix with a spatula.
  5. Gradually pour in the remaining flour and knead a plastic obedient dough. Form a ball and wrap it in a film. Put it in the refrigerator for a couple of hours overnight.
  6. For applesauce, take the apples, peel them from the core and bake until soft.
  7. Divide the remaining dough into 3 parts. Take one and roll it into a layer 2-3 mm thick. Place the blanks on a baking sheet lined with parchment and bake in an oven preheated to 180 degrees for about 10-12 minutes. Allow the finished workpiece to cool completely. A lot of blanks are obtained from the dough, so if you are going to bake only the base for Christmas trees, you can reduce the number of products for the dough by half.
  8. Wipe the finished soft apples through a sieve. Preheat the puree on the stove, remove from the heat and add the sugar, stir until it completely dissolves. Non-parliamentary. Prepare the egg whites.
  9. Fill the agar-agar with water and leave for 10 minutes. Then put it on the stove and bring to a boil. Boil for about 1 minute. Then add sugar and vanilla sugar, cook, stirring, until the sugar dissolves. Bring to a boil.
  10. As soon as the agar mixture begins to boil, put a thermometer for cooking. As a result, the syrup should heat up to 110 degrees. As soon as the syrup starts to boil, you need to put the puree and protein in a separate bowl and start whipping the mass with a mixer until a white fluffy mass is obtained. Ideally, you need to take a stationary mixer with high power for whipping. I whipped it in the usual manual way, but the main thing is that it does not overheat.
  11. Pour a thin stream of the finished syrup, which has reached 110 degrees, into the apple-protein mass, without ceasing to beat in the meantime. (it is important not to digest, otherwise the syrup will darken). If desired, add green gel food coloring (1-2 drops). The finished mass should double in size, become shiny and thick (holds its shape well).
  12. Prepare a nozzle for a pastry bag and sachets. Immediately after whipping, transfer the marshmallow mass into bags. I have a “closed star” nozzle: one bigger and one smaller.
  13. Take the gingerbread bases and put Christmas trees on them, first working with a pastry bag with a large nozzle, and then finish the work with a small one, forming the top. If the marshmallow mass remains, then you can prepare marshmallows with the same nozzles by putting it on baking paper.
  14. Leave the Christmas trees overnight at room temperature. After about 10 hours, the Christmas trees can be sprinkled with a special powder (to give the effect of snow). You will need to mix equal portions of sugar and starch.
  15. Sprinkle the resulting powder on Christmas trees. Store them in a hermetically sealed dry container before serving.
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