Cooking Steps

1. 

   Step1:Put the starch in the pan and stir continuously until it is cooked, but not too burnt. If you have a baking tray, you can also bake it in the oven at 100 ℃ for about 10 minutes. Sift the cooked starch into a flat and large plate. Scrape it with a scraper. Then use an egg to brand the cooked starch on the baking plate into a round pit. Set aside. Because the finished product needs to be extruded at one time. Please prepare a larger container.

2. 

   Step2:Take 1 egg white. Add a proper amount of lemon juice and 10g of sugar. Whisk to the soft peak.

3. 

   Step3:Gilding tablet 15g. Cut small pieces and put them into ice water to soak.

4. 

   Step4:120g of sugar and 60g of water. Heat to 120 ℃ and turn off the heat. Immediately add the pickled gilding tablet and stir well.

5. 

   Step5:Whisk the egg whites at high speed with an electric beater. While whisking, pour in the well stirred sugar water. Continue to whisk for 5 minutes.

6. 

   Step6:While it's hot, take 2 / 3 of the whole frosted protein and put it into the mounting bag. Squeeze it into the cooked starch plate.

7. 

   Step7:Add the remaining 1 / 3 protein into the red pigment and stir evenly. Mount the paw pad.

8. 

   Step8:After mounting, sprinkle cooked starch on the surface.

9. 

   Step9:Sprinkle the cooked starch and roll the marshmallow in the starch. Let the marshmallow evenly wrap the cooked starch.

10. 

    Step10:Take it out when it's not touching your hands. Then sift the excess starch with a powder sieve. After sifting, if there is any floating powder on the surface of marshmallow, it can be gently brushed off with a wool brush. The beautiful marshmallow is ready