Зефирные ЦВЕТЫ! Рецепт зефира для букетов цветов! Малиновка
Кремовые цветы Малиновка
1,465,742 views
The first version of marshmallow flowers. We'll be publishing a second version of the recipe soon; it's even more suitable for marshmallow floristry.
So, here's the first version of marshmallow flowers. It's based on the classic recipe. The ingredients have been reduced by about half to allow for flowers before the marshmallow mixture hardens beyond repair.
Ingredients:
For the syrup:
Water - 130g
Sugar - 200g
Agar-agar* (I used strength 900) 3-4g (a heaping teaspoon).
- The less agar you use, the slower the marshmallow mixture will harden. Be sure to experiment with the amount of agar-agar and find your ideal amount.
For whipping:
Applesauce - 110g
Sugar - 110g
The white of one category C0 egg.
I recommend using applesauce for practice. It's one of the easiest to make marshmallows with.
Take tart apples (Antonovka, Bogatyr, Simirenko, and similar), core and peel. Bake in the microwave or oven. Blend until pureed. Or strain through a sieve.
If you're already an experienced marshmallow maker, you know exactly when to boil the syrup and when to start whipping the puree. If you're just starting out, I recommend doing it this way.
1. Beat the applesauce and puree with the egg white until fluffy and thick. Stop the mixer.
2. Heat the water and agar-agar until the mixture thickens. Add sugar and cook until the syrup thickens. 3. Once the syrup is ready, beat the puree again for 5-10 seconds and begin adding the hot syrup. The hotter the marshmallow mixture, the longer it will take to create the flowers.
4. Add the syrup, wait another 10 to 1 minute (depending on the marshmallow mixture), and that's it.
To keep the mixture warm longer, use an oven. Preheat it to 50 degrees Celsius (122 degrees Fahrenheit) and turn it off. Place the prepared bags on a towel in the oven. Be careful not to overdo it with the oven. Too hot a temperature can ruin the marshmallows, and they won't marshmallow properly. The oven gives us a little extra time, but it won't let the marshmallows sit forever.
It takes 12 to 24 hours for the marshmallows to ripen. Dust the bottom and sides of the flowers and store them in a container. It's best not to store the marshmallows in the refrigerator, as they may become damp. But it's also not advisable to keep it near a radiator.
Custard-based marshmallow recipe:
Stand mixer: Заварной ЗЕФИР для цветов. Получается ВСЕГ...
Hand mixer: Зефир РУЧНЫМ миксером. Для шикарных ЦВЕТОВ...
=====
Pre-registration for the video master class "Marshmallow Bouquets" is now open. The official opening of the course will be February 1st, when we have the first materials and beautiful photos for the website.
But if you've known us for a while, trust us, and want to join before the official launch, you're welcome.
Details on the website: http://malinovka-mk.ru/mkbuket/
Our Instagram: Instagram: malinovka_tort
Our courses: http://malinovka-mk.ru/
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Зефирные ЦВЕТЫ! Рецепт зефира для букетов цветов! Малиновка
Кремовые цветы Малиновка
1,465,742 views
The first version of marshmallow flowers. We'll be publishing a second version of the recipe soon; it's even more suitable for marshmallow floristry.
So, here's the first version of marshmallow flowers. It's based on the classic recipe. The ingredients have been reduced by about half to allow for flowers before the marshmallow mixture hardens beyond repair.
Ingredients:
For the syrup:
Water - 130g
Sugar - 200g
Agar-agar* (I used strength 900) 3-4g (a heaping teaspoon).
- The less agar you use, the slower the marshmallow mixture will harden. Be sure to experiment with the amount of agar-agar and find your ideal amount.
For whipping:
Applesauce - 110g
Sugar - 110g
The white of one category C0 egg.
I recommend using applesauce for practice. It's one of the easiest to make marshmallows with.
Take tart apples (Antonovka, Bogatyr, Simirenko, and similar), core and peel. Bake in the microwave or oven. Blend until pureed. Or strain through a sieve.
If you're already an experienced marshmallow maker, you know exactly when to boil the syrup and when to start whipping the puree. If you're just starting out, I recommend doing it this way.
1. Beat the applesauce and puree with the egg white until fluffy and thick. Stop the mixer.
2. Heat the water and agar-agar until the mixture thickens. Add sugar and cook until the syrup thickens. 3. Once the syrup is ready, beat the puree again for 5-10 seconds and begin adding the hot syrup. The hotter the marshmallow mixture, the longer it will take to create the flowers.
4. Add the syrup, wait another 10 to 1 minute (depending on the marshmallow mixture), and that's it.
To keep the mixture warm longer, use an oven. Preheat it to 50 degrees Celsius (122 degrees Fahrenheit) and turn it off. Place the prepared bags on a towel in the oven. Be careful not to overdo it with the oven. Too hot a temperature can ruin the marshmallows, and they won't marshmallow properly. The oven gives us a little extra time, but it won't let the marshmallows sit forever.
It takes 12 to 24 hours for the marshmallows to ripen. Dust the bottom and sides of the flowers and store them in a container. It's best not to store the marshmallows in the refrigerator, as they may become damp. But it's also not advisable to keep it near a radiator.
Custard-based marshmallow recipe:
Stand mixer: Заварной ЗЕФИР для цветов. Получается ВСЕГ...
Hand mixer: Зефир РУЧНЫМ миксером. Для шикарных ЦВЕТОВ...
=====
Pre-registration for the video master class "Marshmallow Bouquets" is now open. The official opening of the course will be February 1st, when we have the first materials and beautiful photos for the website.
But if you've known us for a while, trust us, and want to join before the official launch, you're welcome.
Details on the website: http://malinovka-mk.ru/mkbuket/
Our Instagram: Instagram: malinovka_tort
Our courses: http://malinovka-mk.ru/