Preparation: Step 1
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Prepare the necessary ingredients for the preparation of strawberry marshmallows on agar-agar.
The positive result of the finished marshmallow directly depends on the quality of strawberries and agar-agar.
When buying strawberries, you should pay attention to its appearance. Berries should be dry, homogeneous color, without signs of damage.
How to choose strawberries
For better stabilization of marshmallows, you need to choose a high-quality agar-agar. Agar is made of red and brown algae. It has no smell and taste. On sale you can find agar-agar in powder, flakes, records. Compared to gelatin, Agar is of plant origin. He is a stronger thickener and freezes already at room temperature.
The indicator of agar-agar is the power of the gel. The agar with greater power of the gel will give a denser structure to the dessert. The higher the power of the gel, the less it will be needed for cooking. In the store you can buy agar-agar with a gel force from 600 Bloom to 1200 Bloom. Most often, the manufacturer indicates the power of the gel on the package. To prepare a marshmallow, I will use agar-agar with the power of the gel 900 Bloom.
It is more convenient to use agar-agar in powder, as it easily dissolves and the dessert quickly stabilizes. The shelf life of Agar-Agara is 2-3 years. It is better to buy the product more fresh, since over time, agar-agar loses its zheling properties by about a third.
There are several reasons why agar-agar may not freeze: a bad composition (in the composition of starch, sugar powder or maltodextrin), poor gel force, improper storage of the product or improper use.
In the process of preparing agar-agar can be digested or not to get it. Agar-Agar begins its work at a temperature of 85 ° C and not higher than 110 ° C. Agar-agar may not grasp if the products are very sour (cranberries, lemons, kiwi, oranges). High-precision scales should be used to weigh the agar-agar.
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Step 2
Prepare strawberries for marshmallows.
Stage strawberries. Remove defective fruits. Pour cold water and gently rinse with your hands. Move to a colander and rinse with running cold water. Remove green leaves.
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Step 3
Put the strawberries on a paper towel so that excess moisture is absorbed.
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Step 4
Move strawberries into a deep bowl and chop with a submersible blender until smooth. You can use a stationary blender or meat grinder.
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Step 5
Wipe the crushed strawberries through a fine sieve to remove all the seeds. This step can not be taken if they do not interfere.
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Step 6
Pour strawberry puree into a thick -walled stewpan for cooking syrup. For cooking, we need 200 g of ready -made mashed potatoes.
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Step 7
Pour 70 g of sugar from the total mass to strawberry puree. Stir with a spatula.
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Step 8
Pour agar-agar. Mix.
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Step 9
Pour in water temperature water. It is advisable to use bottled or filtered water. Stir and so far set aside.
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Step 10
Prepare clean dry dishes for whipping proteins. I will use the Mixer bowl.
Add chicken proteins. Pour citic acid. It will balance the taste of the finished marshmallow, and the dessert will not be too sweet.
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Step 11
Beat a mixer for 2-3 minutes at an average speed until a lush thick mass is formed, reminiscent of soap foam. I use a handmade with a capacity of 500 watts.
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Step 12
Without ceasing to beat with a mixer, a little about a teaspoon, pour sugar to proteins. I increased the speed of the mixer to almost maximum.
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Step 13
Beat to a lush, light and well -stable mass. To achieve the desired consistency of protein mass, it took me about 10-15 minutes. Turn the bowl with whipped proteins. If the squirrels sit densely and do not flow, then the whipping process was successful.
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Step 14
Install on medium fire a saucepan with strawberry puree, sugar and agar-agar. Stiring, bring to a boil. Cook for 5-6 minutes, constantly stirring so that the agar-agar does not set up to the bottom. The syrup should lean well. If there is a thermometer, agar-agar must be cooked to a temperature of not more than 110 ° C. I have no thermometer, I cook 5-6 minutes.
Strawberry syrup, as it is boiled, it thickens a little and will look like not a thick jelly. If you dip the shoulder blade into the finished syrup and lift it, first the syrup flows with a continuous stream, then with intermittent viscous threads.
Disconnect the fire. Strawberry syrup once again mix well with a spatula.
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Step 15
Pour slowly hot strawberry syrup with a thin stream to whipped proteins. In this case, the second hand should work with a mixer at high speed.
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Step 16
Beat to a stable protein mass. As the agar-agar cools down, he will begin to work, and the marshmallow mass will become more dense. Again, turning over, the bowl and if the whipped mass does not flow, it means that it is beaten to the desired result.
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Step 17
Prepare a confectionery bag and a nozzle in advance to plant a marshmallow. I use the nozzle of a large open star. Fill a bag with a marshmallow mass.
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Step 18
Put in the form of desired figures.
You need to plant a marshmallow on high -quality parchment. I use a kitchen board. If there are no nozzles and a confectionery bag, you can put in any form covered with parchment.
Leave at room temperature for stabilization for 8-24 hours. After a couple of hours, my marshmallows stopped sticking to my hands and easily disconnected from the board.
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Step 19
Sprinkle marshmallows sugar and connect the halves. It is better to eat homemade marshmallows in the first 5 days. Store at room temperature no higher than 25 ° C, 75% humidity in a dark dry place in a closing container. Since marshmallows drying out in the air, loses moisture and is covered with a crust.
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Step 20
Strawberry marshmallows on Agar-agar are ready. Nice tea party!
