Marshmallow Biscuit
I found making of easy Marshmallow Biscuit relatively easy, just dissolving a ready-made marshmallows in a bowl and the other ingredients combine one. Nevertheless, I am quite curious as to how start from the marshmallows to combine all the ingredients. At last became a dessert most popular in 2016. The process of making marshmallows can be extends to marshmallow biscuit, nougat even. I showed two different flavors of marshmallow biscuit, one plain, the other raspberry. Place fresh raspberries in the food processor, it can be intended as a nature pigment on top of charming color. The Healthy Sugar can be substituted for Fine Granulated Sugar in this sweet, It can be reduced calories by half is great advantage it's worth a try. Sprinkle the cooked corn flour on the top and bottom of the plain Marshmallow biscuit first and cut into in the shape of small lattice. It’s very important that don't sprinkle icing sugar or add in the sweet dry ingredients. The marshmallow biscuit need to freeze more than two days it will be given you an entirely unexpected texture. Oh, Well, taste it like mochi.
The vacuum-packed can be kept for 10 days.
This film was divided into two parts, which can be made into the marshmallows in early part of procedure. Having seen the film, you will feel all the ingredients looks as if very complicated. While doing it to the third time in person, you would feel it turn out to be easy than you thought. As you succeeded in gaining your desired effect, that sense of achievement gives your smile from ear to ear. Well, here let's satisfy this curiosity together today. Quite frankly, it was too sweet for me, so....ha ha.....
Plain Marshmallow Biscuit
Ingredient：
（１）protein 150g＋healthy sugar 50g
（２）healthy sugar 300g＋barley sugar 40g＋honey 40g＋some salt＋water 40g
（３）Gelatin 9 piece
（４）milk powder 120g
（５）butter 50g
（６）lemon juice 45g
（７）biscuit 450g＋cranberry 350g＋MICHEL CLUIZEL MINIGR KAYAMBE NOIR 72% CHOCOLAT 160g or biscuit 450g＋cranberry 350g＋dried longan pulp 150g＋almond granules 100g
（８）cooked corn flour
Marshmallow Biscuit
Ingredient：
（１）raspberry puree 200g
（２）healthy sugar 180g
（３）barley sugar 15g
（４）honey 16.5g
（５）some salt
（６）Gelatin 9 piece
（７）milk powder 60g
（８）butter 22g
（９）lemon juice 30g
（１０）biscuits 180g＋Dried Apricots 100g＋walnut 100g
原味雪餅&覆盆莓雪餅
簡易雪Q餅的做法比較簡單，只要將棉花糖隔水溶化後再與其他的食材結合在一起就行了。然而我對這個點心感到比較好奇的是如何從棉花糖開始製作到結合整個食材然後變成一道在2016年最受歡迎的甜點。
棉花糖的做法可延伸雪Q餅甚至牛軋糖，在這裡呈現出兩種口味的雪Q餅，一種是原味另一種是覆盆莓。新鮮覆盆莓打成果泥，除了顏色迷人之外還可當天然的色素。您不妨試試使用健康砂糖替代細砂糖，熱量減半喔。
不管是棉花糖、雪Q餅或牛軋糖，只要準確掌控你理想中的糖槳溫度就行了。
先在原味雪Q餅兩面灑上熟玉粉再切成格子形狀，這裡特別要注意的是千萬別再灑糖粉或會甜的乾食材和，覆盆莓溫度降到40-50度之間再倒進奶粉攪拌均勻。
雪Q餅要冰第二天才會有意想不到的Q勁口感，我覺得像麻糬一樣。真空包裝可以保存十天。
這個影片分為二個部分，前面步驟可以做成棉花糖喔！當您看到影片你可能會覺得所有的食材看似複雜，其實當你做到第三次你就會得心應手了。成功做到你想要的口感時，那種成就感是會掩藏不住妳的笑容的。今天就讓我們一起來完成這個好奇心吧。
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