Nice marshmallow. Strawberry bliss... And structure,as have shop. As said friend, I was treated to marshmallows, if not the form, in which we see that was not done professionally, then she would never believe that I did it myself, not bought... But accuracy is important.
To begin with, I would like to say that accuracy and quality products are very important in this recipe.
Berries must be fresh, frozen will not work due to the extra liquid ( you can certainly try to boil down a bit...).
As an agar you also need to be fully confident not to translate all your work. Strawberries me fewer 400 g.
And that's another thing.
The very first to soak 9 g of agar in 160 ml of cold water.
I interrupted strawberries in a blender and rubbed through a sieve.
Strawberry puree need 300 g.
Strawberry puree warm up to a hot state (I do it in a microwave) and add 200 g of sugar.
Stir until sugar is completely dissolved.
When the puree with sugar cools, then pour it into the bowl of the mixer, where it will whisk.
Or in a bowl with a capacity of less than 4 litres ( I have a bowl with a volume of 6 liters).
Add half of the egg white to the puree.
Protein I first whipped with a fork, then half poured into the puree.
Soaked agar-agar put on fire, dissolve it and let it boil.
Pour the remaining 450 g of sugar, stir and cook over medium heat.
Simultaneously with cooking syrup, I began to beat with a mixer at full power (I have 1200 W) strawberry puree with half the protein until light ( 3-4 minutes)
Then add the second half of the protein and continue whipping for a couple of minutes.
Syrup is cooked on the idea of 5 minutes. But I'm not really detecting...
The main or the presence of the thermometer ( syrup cooked to 110 degrees), or so:
For a spoon, which was taken out of the syrup, should first drain a thin stream, smoothly at the end of the passing into a thin thread.
Sugar syrup is ready then.
Remove it from fire.
Meanwhile, the strawberry mass is well whipped and very increased in volume.
Pour in a thin stream, without stopping to whisk, sugar syrup, which no longer gurgles and does not bubble.
You need to shed closer to the wall of the bowl, but otherwise will be as it was my first time ( got the halo and sacramentosingles).
Beat at maximum power until thick.
The mass will be lush and stable.
If you hold a whisk, it will remain a clear trace.
But the mass will be still warm.
The mass itself is very tasty... Daughter eats and so...
And now we need to work as quickly as possible.
I was in a bad pastry bag and I made the marshmallows using a file for papers, so I made this form my marshmallow.
Baking sheet and other surface, which will be deposited marshmallows, I pre-laid with cling film.
Everywhere write that dry it on parchment. But whether I have a parchment like this, but marshmallows are then not torn off.
And the tape is perfect.
In prescription original version it was written, that broke a 65 halves of. I got more than 80 halves..
When I deposited the last of the marshmallows, the first one doesn't stick and is easily separated from the film...
This tastes good...
I made marshmallows last night.
Marshmallows I dry at room temperature at night.
And in the morning sprinkle with powdered sugar.
Then easily remove from the film.
And connect the two halves bottoms to each other.
Marshmallows stick together easily. And is holding up well.
Everything turned out brilliantly simple and incredibly tasty...
And the color... And flavor...