手指棉花糖

2024-05-29 00:00:55 186

手指棉花糖
把棉花糖刻成小花虽然好看,却搞出一堆不成形的边角料。再次制作,决定不搞这些花里胡哨的东西,规则的形状没什么边角料,再弄点颜色糊弄糊弄眼睛。那个葡萄汁的颜色就不错,特别深,加入少少许不知道会不会被冲淡?姑且试试。一试便知,想靠少少许水果原汁给棉花糖添彩纯属徒劳,不得已赶紧抓出色素救场,紫色,配合下葡萄汁。
形状,什么样的形状,怎样操作才不剩边角料?摊平了切?棉花糖的糊糊流动性不太好,倒在淀粉上一堆堆,几乎不会流淌。那就装进袋子里,挤成长条,切成小段,不剩什么边角,圆滚滚的也比较有型。事实证明,这个想法不错,操作起来很容易。。。

Details of ingredients

  • 玉米淀粉100克
  • 温水23克
  • 鱼胶粉8克
  • 1.3克
  • 细砂糖66克
  • 葡萄糖粉33克
  • 麦芽糖50克
  • 白醋1克
  • 葡萄汁2小勺
  • 色素少许

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间一小时

Steps to make 手指棉花糖

  • 1.用料
  • 2.玉米淀粉烤熟铺在桌面
  • 3.将白醋倒入1.3克水中,拌匀备用
  • 4.温水倒入鱼胶粉中
  • 5.搅拌至完全溶化,备用
  • 6.将水,细砂糖,葡萄糖,麦芽糖依次倒入锅中
  • 7.加热至沸腾转小火
  • 8.继续煮至112度,熄火
  • 9.冷却至80度
  • 10.加入鱼胶粉溶液
  • 11.倒入葡萄汁
  • 12.用打蛋器快速搅打7分钟
  • 13.加入色素搅拌均匀
  • 14.倒入白醋再次搅拌均匀
  • 15.装入裱花袋
  • 16.在淀粉上挤出长条,冷却8分钟
  • 17.将底部的淀粉翻起,撒在长条表面,让长条沾满粉
  • 18.切段
  • 19.将粉与糖拌和,让断面也粘上粉
  • 20.装入漏勺,筛去多余浮粉即成
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