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时间:2018年01月17日 01:20:24

Pink and white vanilla marshmallows粉白香草棉花糖Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine#39;s Day treats.自制棉花糖是最令人渴望的礼物!就像粉色的絮云一样轻,香甜可口,而且只要加入微量纯香草精。切成块状,包装进漂亮的粉白相间的袋子,可以用作女子婚前单身派对、女孩生日聚会,或者情人节礼品。Makes about 30做30份。需用食材: 1 tablespoon icing sugar一汤匙糖粉1 tablespoon cornflour一汤匙玉米粉2 tablespoons powdered gelatine两汤匙明胶粉400g granulated sugar400克砂糖50g golden syrup50克糖浆2 large egg whites蛋清,用量为两个较大的鸡蛋pinch of salt少量盐1 teaspoon vanilla extract一茶匙香草精pink food colouring paste粉色食用色素制作方法: 1 Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess.1 将糖粉和玉米粉放进小碗中搅匀。在23平方厘米的烘烤听罐中轻抹一层油,深度大约为5厘米,加入少量葵花子油,撒上糖粉和玉米粉混合物。倒出,并保留多余的部分。2 Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside.2 在另一个小碗里倒入6汤匙冷水,撒入明胶粉,放在一旁。3 Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted.3 将糖倒入一个中等大小的平底锅,加入250毫升水和糖浆。用中火烘焙,直到糖溶解。大火烧开,继续煮,直到糖浆到达120摄氏度/250华氏度的高温(按照糖果温度计测量)。关火,加入海绵状的明胶粉,搅拌至完全均匀,明胶粉溶解。4 Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl.4 将蛋清放入带有搅蛋器的电动搅拌机。加入少量盐搅拌,直到蛋清成形。缓缓加入香草和热的明胶浆,继续搅拌3至4分钟,直到拿开搅拌器时,碗内保持带状痕迹。5 Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours).5 将其中的一半倒入准备好的听罐里,放在平台上。在剩余的一半内加入少量粉色食用色素,搅拌,直到均匀着色。将粉色棉花糖倒在白色棉花糖的上方,晾凉至凝固(最少两个小时)。6 Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging.6 待棉花糖完全冷却凝固,在面板上撒上剩余的糖粉和玉米粉。小心地倒出棉花糖,放在准备好的台面上,用刀切成块状。包装前在每块棉花糖上撒糖。7 Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.7 装入条状纸袋。放进密封盒内,可保留3天。 /201401/271235


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