When we look at the history of Marshmallow, we can see that it dates back to very old years. Today, it is obtained from different prescriptions, but when we go back in the past, there is evidence that it was obtained from a plant called marshmallow. In ancient Egypt, there are sources showing that marshmallow plants are used in sweet making by mixing roots with honey. Towards the end of the 19th century, marshmallows were now a commercial type of sugar.
When we return to ancient Egypt, we see that the marshmallows were born from the marshmallow flower we know. Marshmallow's flower is of hibiscus origin and its Latin name is Althaea officinalis cap. Marshmallow flowers grow naturally in every region of our country. The mainland of the castle, known as medical marshmallow, is West Asia. Marshmallow flower, widely used in West Asia, spread to East Asia and Europe. Marshmallow blossom likes the creek edges and wetlands. It is a herbaceous and perennial plant species. The image is also very pure. At the end of the summer on the ends of the branches opens pink white flowers.
Come to marshmallow and marshmallow. Marshmallow is the English name of the marshmallow flower. The root of the marshmallow flower was used to sweeten the halves both in our kitchen and in Central Europe. It can be used in fried and boiled foods, fried leaves and flowers and can be consumed as raw. Especially when we look at the eastern cuisine, we can see that the marshmallow root is used in salads.
Marshmallow flowers are collected at the end of summer (usually in July - August). Roots are usually collected in autumn and dried. Marshmallow can be mixed with roses or marshmallow from this family. Therefore, it is important to collect by experts. Thus, the species can be distinguished and used correctly.
How is Marshmallow made?
Materials:
4 teaspoons powdered gelatin
1 cup of glucose
1 + ½ cup powdered sugar
1 cup of water
Half a teaspoon of salt
1 tablespoon vanilla extract (you may not put it if you don't.)
Half a glass of powdered sugar
Fabrication:
First of all, you need a large loan. If you use small boron you will get very thick marshmallows. If you don't have a large size, you can use more than one debt.
Lubricate the inside of the oil with oil and rub on the napkin.
Add 4 teaspoons of gelatin to a glass mixing bowl and add half a glass of water. Whisk with whisk and whisk.
In a sauce pan or in a small and deep pot, pour half a cup of water, 1 + powder of powdered sugar, 1 cup of glucose and half a teaspoon of salt and stir over low heat until the sugar dissolves. Transferring glucose into the crucible can be a bit difficult due to its consistency. If you wet your hands, you can easily take the glucose from the container and transfer it to the pot.
After the sugar has melted, stop the hotplate and stop stirring. It is very important to stop mixing after this point.
The mixture in the pot starts boiling for about 1 minute and closes the hearth base.
The next step is to combine hot and cold mix. Transfer the hot mixture to the cold mixture very slowly. Keep moving at low speed with your mixer when transferring.
Whip the hot and cold mixture completely and beat for 10 minutes at the highest speed of the mixer. At the end of this period, there must be a swollen, white and warm mixture. If it is not enough or still hot, you can continue to clap for a while.
If present, add the vanilla extract to this stage and mix once more.
At the end of this process you will get white marshmallows. If you want to get more colorful marshmallows, add a small amount of liquid (if not powdered) at this stage and mix until a homogeneous form is obtained. We recommend that you add a small amount of food color to the marshmallows, as pastel tones are more appropriate.
Sprinkle the prepared mixture with a spatula and sprinkle half of the powdered sugar. If possible leave for at least 4 - 5 hours in the refrigerator overnight. After removing the shape you want to give this shape and shape the oil. Put the remaining sugar powder in a bowl and mix the marshmallow prepared in powdered sugar.
If you do not have a suitable mold, you can also cut it with a knife. The only important point here is to lubricate the mold. Otherwise, the marshmallows adhere to the mold and the knife.
