2020新年禮物,我必須擁有法國小哥的史萊姆荷包蛋軟糖!必須擁有!

2020新年禮物,我必須擁有法國小哥的史萊姆荷包蛋軟糖!必須擁有!

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Hi fans of Foodvideo I am Pascal Rouillon I’m a pastry professor at L’Arôme Institut Culinaire Français, Shanghai Today we are making some gummy fried eggs They are assembled with mango gummy and vanilla marshmallow First we make the mango gummy (yolk) Heat mango puree in a pot Mix yellow pectin powder and sugar Add the mixture to warm puree Bring to a boil and add mixed sugar and glucose syrup Put the thermometer in and wait until it reaches 105 degrees C Add dissolved lemon extract Using a piping bag, add the yellow mix to the half sphere silicon mold Leave to dry For the marshmallow we need egg white and vanilla seeds Blend egg white and vanilla seeds Mix water, sugar, glucose syrup and invert sugar syrup Heat until 118 degrees C Add the mixture to the machine Then add melted gelatin to egg white Keep whipping until it forms meringue Scoop the meringue to a piping bag Form small piles on an oiled baking tray Place each yellow piece on a white base Leave to try for several hours Dust with a mixture of sugar and cornstarch in 10:1 proportion Let it dry for one day There you are, your gummy fried eggs are ready Such gummy is common in Europe We present in the shape of sunny side up eggs and optimize the flavor The mix and match of mango and vanilla is simple but interesting Meanwhile gentle enough for children No coloring added Making it children-friendly Pay attention, when making the puree Make sure moisture is sufficiently evaporated In case water gets out after crystallization Melting the sugar coating And marshmallow should be fully whipped So they are light and fluffy Do not mount patterns When the temperature is low Or the yolk won’t set When you arrange the yolk Oil your fingers So it won’t stick to your hands And leave it to crystallize in a dry environment for a day after sugar coating So the coating won’t melt After crystallization, the gummy turns semi-transparent, very lovely

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