If you have a candy thermometer, boil the syrup until it reaches 240☏. You want the sugar mixture to reach a hard boil which means the entire surface of the sugar mixture is bubbling. Stop stirring when the sugar is dissolved. In a medium sauce pan, add sugar, light corn syrup and water. Allow the gelatin to continue to bloom while you make the simple syrup. Gently whisk with a fork until there are no longer any large clumps of gelatin. Now sprinkle the three envelopes of Knox Unflavored Gelatin onto the water in the bowl. Pour the vanilla and the ice cold water into your mixing bowl. Then brush the plastic wrap with vegetable oil. (The spray will help the plastic wrap stay on the pan.). We lightly sprayed the baking pan with cooking spray and then covered the pan with plastic wrap. You can use a 9×9″ square pan but he marshmallows will be a little shorter that the ones you see here. How to make The Best Homemade Marshmallow Recipeįirst step, prepare your baking pan. We are so glad we did and if you are also a marshmallow lover, you will be too! So please trust us and give this The Best Homemade Marshmallow Recipe a try. And these fresh marshmallows taste so much better than the ones we already love from the grocery store. Dare we say, they are even kind of easy to make actually. But for some reason we hesitated to try to make our own marshmallows from scratch. We use them all the time in our baking recipes. Water hair: First soak the fish gelatin in clean water for a few hours, wash it off, put it in a braising pot, add cold water to boil, then remove from the heat, let it cool down and then boil it, boil it two or three times a day, take it out after two days, and use Soak in water for later use.This truly is The Best Homemade Marshmallow Recipe – so easy to make and these Marshmallows taste so good that you’ll never want to eat store-bought again. But the fire should not be too strong, otherwise, it will easily cause the outer focus to be impenetrable ģ. Increase the temperature of the oil and keep turning until the fish gelatin swells up enough. When the fish gelatin is soft, use the more vigorous one. When the oil is fat, first simmer the fish gelatin in a low-temperature oil pan for 1-2 hours. Yellow lip belly, hairy belly, sturgeon gelatin and other large and thick heads. When it is broken, it can be fished out when the cross-section is like a spongy, but it should be noted that the fish gelatin will not be fried at the same time because of the different thickness. When frying, don't fry the fish gelatin, the outside and the inside are impenetrable. The oil must be kept at a low temperature to ensure the quality. Wash the isinglass first with warm water and drain it, then put it in a warm oil pan to fry. Oily hair: oily hair is suitable for small fish gelatin such as yellow fish gelatin and turtle gelatin. However, the thin fish gelatin is easy to rot, so it is better to use it. Before eating fish gelatin, it must be soaked in advance. The more authentic isinglass has Zhenwei brand isinglass, Zhenwei Wei brand red-mouthed isinglass has the best effect, and yellow croaker is the most cost-effective.ġ. In terms of shape, the male is longer and thinner, while the female is rounder and thicker in terms of taste, the same kind of gum is more refreshing, and the female has more gum, so it is more viscous from the time of stewing Look, the male is more resistant to stew than the female in terms of efficacy, the male is better than the female, so the male glue is often much more expensive than the female glue. On the contrary, people in China are fond of masterbatch and believe that thicker bodies are more viscous. They are greedy for thin and soft body, and they are not easy to melt in the mouth. Hong Kong people prefer to eat male fish. They are taken from the maws of male and female fish respectively. Isinglass male and female: Isinglass is divided into male and female. Pick up the isinglass and look at it in a brighter place, you can see the lines and fleshy inside it, to judge the quality of the isinglass.Ĥ. Look at the quality of isinglass, some are coarse and some are tender. There is also real isinglass, no matter how long it is stewed, it won’t It will suck.ģ. If the water is turbid, it is not as good as the clear one, and there is basically no fishy smell. The quality of fish gelatin: the quality of isinglass is clear after you stew it. The new isinglass is relatively white in color and has a strong fishy smell.Ģ. , Golden color, etc., and there is no fishy smell. Depending on the quality of the meat, it can be divided into dark yellow. The color of old isinglass is relatively yellow. The quality of old isinglass is much better than that of new isinglass. The number of years of isinglass: Generally, if you want to eat it right away, it is best to choose old fish gelatin.
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