Cotton candy originated in ancient Egypt. Around 2000 BC, ancient Egypt had a dessert now known as cotton candy. At that time, only the royal family had the opportunity to enjoy this special dessert.
The origin of the name Marshmallow is the combination of the plant name (Mallow) and the environment in which it grows (Marsh).
It was not until the beginning of the nineteenth century that hollyhock was introduced to France. French cooks discovered that the mucilage of marshmallows would form a thick gel when mixed with water, so they invented marshmallows made by stirring the mucilage of marshmallows with syrup, egg whites, and vanilla orchid seeds.
Cotton candy, which always gives people a colorful and dreamy feeling, is a must-have dessert for every girl.
Now I'm going to teach you how to make unique desserts that can only be tasted in cafes, and how to make them without going out. With the most unlimited creativity and the easiest way, you can easily enjoy a sweet and romantic afternoon tea time at any special moment!
Although there are many processes to make hand-made marshmallows at home, the finished product is the same as the one bought outside, and it is very sweet and soft, and it is very fulfilling after it is done.
Materials are not complicated.
Prepare 120 grams of edible water, sprinkle the isinglass powder in the water, and leave it for 10 minutes. Put the mixture of fish gelatin powder and water into a large pot for later use.
Prepare an electric egg beater and a container for the finished product, coat with a thin layer of oil, and cover with oven paper for later use. Put corn starch, sugar, and the remaining 120 grams of water in a small inner pot, mix well, turn on medium-high heat, and heat to a large boil for 2 minutes; after boiling, add salt, take out, immediately pour in a large mixture of fish gelatin powder and water. Mix the bowl with an electric egg beater at high speed for a total of 20 minutes (you read it right, 20 minutes).
You can add sesame oil at about the 10th minute on the way and continue beating for another 10 minutes. After 4 hours, cut the marshmallows into cubes and coat them with icing sugar.
Marshmallow Cups:
Add cheese-flavored cream to the tarts, and place the marshmallows randomly on the tarts.
Let the cream cheese soften at room temperature beforehand. To make the cheese cream: Put the cream cheese in the mixing bowl, stir with a rubber spatula until smooth, then add the sour cream and honey, and stir carefully.
Evenly stuff the cheese cream into the crust, stack the cream in the center, and sprinkle with marshmallows.
Ice Cream Marshmallow:
Chop the chocolate. Allow the ice cream to soften slightly at room temperature before placing it in a container, then smooth the surface with a spoon and place it in the freezer for at least 1 hour.
Put the chocolate in a heat-resistant container, heat it in the microwave for 50 seconds to melt it, then spread it evenly on the frozen ice cream, and put it in the freezer for more than 30 minutes.
Preheat the electric oven, fill it with marshmallows, then put it in the oven, take out the frozen ice cream cup from the freezer, and then observe the state of the oven, and bake it for about 30 seconds to 1 minute to make the marshmallow appear. Slightly golden brown. It's done.
