Glucose syrup, 250 gr
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Glucose syrup, 250 gr - Decora

Required in many recipes, it is essential to prepare marrons glaces, sweets, etc.

€3.60 (tax incl.) €3.60 (tax excl.)
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Advice on how to use glucose ....

Prepare Marshmallow

Marshmallows are gummy candy made of sugar mounted with the aid of gelatin to obtain a soft consistency. The Marshmallows are essential components of many American snacks ...
500 g of sugar
3.5 dl water
1 tablespoon liquid glucose
30 g gelatin
2 tablespoons orange flower water (optional)
flavorings and colorings
2 egg whites until stiff peaks form
icing sugar

Melt the sugar with the sugar in 2 dl of water over medium heat, stirring constantly, then bring the syrup to a boil, without stirring, increase the heat and cook up to 127 ° C.
Put the gelatine to soak in the water remained with the water of orange blossom for 5-10 minutes and then let it dissolve slowly.
Mix the syrup with the dissolved gelatin and, slamming into continuazine with a whisk, pour it slowly over the egg whites. Continue beating until the mixture becomes a dense mass, white and opaque, which will keep the shape.
Lightly grease a 30x30x3 oil pan, and sprinkle with powdered sugar and cornstarch mixed in equal parts. Pour the mixture, flatten and smooth it with a spatula and let it harden for several hours. Slide a knife around the edges. Sprinkle with powdered sugar a work plan and sformatevi over the marshmallow. Cover it with a thick layer of icing sugar and let stand one hour, so it dries and sugar to form a crust. Then cut. Council to pass the cubes in the icing sugar with the cornstarch freshly cut, because the sides "cut" at the beginning is a bit 'appiccicosi.Per cut, it is recommended to use an oiled knife.

0.25 kg

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