Fancy Marshmallow Toppings

I believe everyone has eaten marshmallows when they were young. With the changes of the times, the shapes of marshmallows have become more and more diverse. There is also a kind of fancy marshmallow. Although the taste is similar, it will make people want to eat it more visually, and the production method is also very different. This kind of marshmallow requires relatively more ingredients, such as sugar of various colors, so that the color can look richer.

Production

1.

First, put 20 grams of white sugar, 20 grams of red sugar and 20 grams of blue sugar in a bowl, prepare a small spoon and two bamboo sticks, and prepare the materials before the operation. First, use a small spoon to scoop 20 grams of red sugar and pour it into the sugar dispenser of the machine. After the sugar substitute threads fly out, take a bamboo stick and rotate it clockwise to wrap the sugar threads around the bamboo stick. Keep the bamboo stick in balance during the wrapping process, and keep moving it from low in front to high in the back, and evenly wrap all the sugar threads around the bamboo stick.

2. After wrapping the sugar thread, make it into a ball shape, as shown in the picture above, about 20 cm long and 15 cm in diameter to complete the flower core of the fancy marshmallow.

After the fancy marshmallow core is completed, use a small spoon to scoop 10 grams of brown sugar and pour it into the sugar dispenser. 4. After the sugar threads fly out, tilt the wrapped flower core upwards at an angle of 30 degrees, and rotate the bamboo stick clockwise to evenly wrap the sugar threads around the flower core. Keep your technique steady during the wrapping process and move backwards to achieve a better lace effect.

After completing the previous step, hold the bamboo stick wrapped with sugar thread in your left hand, and pick up another bamboo stick in your right hand, perpendicular to the lace of the fancy marshmallow, ready for embossing. Then use the bamboo stick to press the lace inward until it touches the core of the flower and stop. Press out five petals in turn.

The marshmallow-making machine is a bowl-like machine with a very high heating chamber at its center. The heat breaks down the crystal structure and turns the sugar into syrup. The heating chamber has holes that are smaller than the size of granulated sucrose. When the sugar rotates at high speed in the heating chamber, the centrifugal motion sprays the syrup from the small holes to the surrounding of the "big bowl". Since the speed at which a liquid substance solidifies when cooled is related to its volume, the smaller the volume, the faster it solidifies. Therefore, the researchers designed the diameter of the small holes in the heating chamber to be very small, only 50 microns, so that the syrup sprayed from the small holes will immediately condense into solid sugar threads and will not stick together.

The rapid cooling does not give the sucrose molecules time to line up, so the huge, fluffy marshmallow in the children's hands is no longer a crystal, but is made up of countless strings of glassy sugar. To put it in slightly more professional terms, the crystal structure of sucrose has been destroyed by the marshmallow-making machine, and the arrangement of sucrose molecules is no longer regular, but rather chaotic. This structural change can be tested by melting point. Sucrose molecules have a specific melting point, and the temperature does not change when they are melted by heat; however, marshmallow threads do not have a specific melting point, and the temperature gradually rises when they melt.