Marshmallow marshmallow a day. Today, the marshmallow typically consists of four components. These are sugar, water, air, and a whipping agent (usually a protein). The type of sugar and whipping agent varies depending on desired characteristics. Each ingredient plays a specific role in the final product. Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was
Sweet bean sauce and maltose give the paste its distinctive sweet taste. Similar to hoisin sauce, sweet bean sauce may be used in dishes such as Peking Duck. It is also used as a sweeter substitute for saltier yellow soybean paste. In Northern China, the sauce is also eaten with raw scallions. There are many different types of sweet bean sauces. Recipes and methods of production vary depending on the geographical region and on manufacturer preferances. In northern China, more sugar is added to the sauce. In southern China, "mantou" flour instead of sugar is commonly used as the main ingredient. Traditionally, high-quality