Meat Extract, 130 gr - Macelleria Salumificio Giacobbe
Product included in the National List of Traditional Food Products and in the Regional Atlas of Traditional Products of Liguria.
Required in many recipes, it is essential to prepare marrons glaces, sweets, etc.
Advice on how to use glucose ....
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
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.
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