Marshmallow according to GOST

Category: Confectionery
Zephyr according to GOST

Ingredients

applesauce 250g
sugar 250g
protein 1 PC
vanilla sugar 1 pack.
for syrup: sugar 450g
agar (powder) 8g
water 160g
icing sugar for dusting

Cooking method

  • 1. Soak agar in the specified amount of water
  • Zephyr according to GOST
  • 2. Bake the apples. I baked in the microwave, peeled the apples and cut randomly into slices.
  • Zephyr according to GOST
  • It is necessary to make a homogeneous puree from baked apples, the easiest way is to use a blender. If this is not possible, rub the puree through a sieve. The author recommended apples to Antonovka, I took Simirenko.
  • Zephyr according to GOST
  • 3. Now add sugar and vanilla sugar to the warm puree and
  • leave to cool completely
  • Zephyr according to GOST
  • 4. Put the soaked agar on the fire and bring it to an almost boil so that the agar dissolves and expands.
  • Zephyr according to GOST
  • 5. Add sugar, it will seem to you that there is too much of it, do not worry. Stir well, bring to a boil while stirring, and simmer over medium heat for 5 minutes until the syrup reaches 110C. A spatula raised from the syrup will pull a thin thread along.
  • Set aside the syrup to cool slightly. I cooked for more than five minutes, measured the temperature with a culinary thermometer.
  • Zephyr according to GOST
  • 6. While the syrup is cooling, add half a protein to the cooled puree and beat until light
  • Zephyr according to GOST
  • add the remaining protein and beat until a fluffy thick mass is obtained, the mass will increase in volume and turn white
  • Zephyr according to GOST
  • 7. Start pouring in a thin stream the slightly cooled, but still hot syrup. Don't stop whipping! I whipped at 4 speeds.
  • Zephyr according to GOST
  • This is how I get it out
  • Zephyr according to GOST
  • 8. Quickly transfer the mass into a pre-prepared pastry bag (I took a disposable one) with a nozzle and place the marshmallows on baking paper. There will be 120 of these halves, so prepare a lot of space! Remember that products with agar freeze at a temperature of 40C, so do not wait, plant the rhinestone!
  • Zephyr according to GOST
  • Note that the attachments are different. Here is the end result
  • Zephyr according to GOST
  • The upper marshmallows are deposited with the left nozzle (concave teeth), and the lower ones - with the right nozzle (straight teeth). In this batch (the whole portion) there is 50 g less sugar, the taste and texture have not suffered.
  • 9. Leave it on the table for a day in a warm enough place. During this time, the marshmallow stabilizes and a thin sugar crust forms on it. Sprinkle with powder. Combine the marshmallows in pairs (you get about 60 pieces). Their bases are sticky, so they stick together without problems. Bon Appetit!

The dish is designed for

60 pieces

Time for preparing:

1 hour

Note

Afterword: recipe is taken here 🔗
many thanks to the author for the great taste of childhood !!!
Zephyr according to GOST
Half a portion made 400 g of marshmallows.

Manna
Well, that's quite another matter! Thanks for the recipe !!!
And there are no larger photos?
N @ T @
The photo so far is only this: girl_red: I will glue them in the evening and take a photo
Zhivchik
Wonderful! Natasha, with a debut!
I just think that the title does not need to write from whom (from the Enchantress). The link is at the end and that's enough. And GOST, it is in Africa GOST. Just Marshmallow in accordance with GOST.

I haven't forgotten the question yet. Did you buy Agar from Lily? And then I somehow took from her, then the Bird's milk "floats" from me. You need to take it twice as much as with the prescription.
And the girls, once wrote that Agar is different.

Quote: N @ T @

Photo so far only this

So you have more

Quote: N @ T @

Zephyr according to GOSTZephyr according to GOST
N @ T @
Tanya, thanks! : rose: I would not have thought to expose the recipe
Agar bought from Lily and a long time ago, but did not use it. Written by the manufacturer Spain, valid until 2015.Soaked in cold water, it did not swell, but increased in volume during boiling.
Giraffe
Yes, together we are power. (Because we are the gang "Yeralash") ... Puree 250 grams, is this already net weight after baking? Let's try to create.
With the first recipe on the site
Giraffe
And how much was it by weight?
N @ T @
Giraffe
Tanya, thanks! : rose: Yes, I weighed the puree after baking
N @ T @
Quote: giraffe

And how much was it by weight?
It is still drying, the author recommends leaving it for a day, it keeps its shape, it is removed well from paper, inside the usual marshmallow consistency, in the evening I will sprinkle it with powder, glue it, take a picture and weigh it. I did half of the portion, but no one eats it except me: girl_sad: I got 63 halves
Vilapo
N @ T @ and thanks, now I will definitely try to make marshmallows
N @ T @
Vilapo
Not at all, thanks to Chadeika, but I just repeated it.
Vilapo
Quote: N @ T @

Vilapo
Not at all, thanks to Chadeika, but I just repeated it.
And I saw a recipe from her, but something did not inspire You cooked and wanted to try to make
N @ T @
Come on, Lena, I'm waiting with a report
Vichka
IN! This is yum-dumb !!! Yummy !!!
Thanks for the recipe !!!
N @ T @
VS NIKA
Use it with pleasure!
Trendy
N @ T @ , thanks a lot for this recipe!
For a long time I wanted to make marshmallows with applesauce, but there was no recipe. Now we have the recipe, we still have to get the agar.
Galleon-6
Isn't it possible without agar?
Birke
Quote: Goleon-6

Isn't it possible without agar?
It is possible with gelatin. The taste will simply be different, and probably the consistency will be slightly different ... look here .. 🔗

I made marshmallows according to GOST, but I took the recipe from cooking, sugar and molasses are added to the agar syrup ...
When it is freshly planted, the taste of molasses is present, but the next day there is no trace of the taste of molasses ... We really liked the marshmallows ...
Caprice
It seems that this is the MOST (!) Marshmallow, which with an apple
N @ T @
Thanks everyone for your interest in the recipe.
Quote: Goleon-6

Isn't it possible without agar?
Agar is a thickening component, this recipe will not work without it.
shoko
I also made such a marshmallow - GOST. The taste is really similar to that one. Antonovka took apples. Now I'll find a photo. True, I’m not so beautiful, but it did not affect the taste, several things survived before gluing,
Zephyr according to GOST
Vichka
Girls! Where is agar bought?
Manna
Quote: VS NIKA

Girls! Where is agar bought?
In "Indian Spices" there is
🔗
N @ T @
shoko
The main thing is that it is tasty, and the shape can be modified. Tell Russian women where did you get the agar
nakapustina
I love marshmallows very much. Can't it work with pectin?
Manna
With pectin, there will probably be something like marshmallow, no?
N @ T @
Quote: nakapustina

I love marshmallows very much. Can't it work with pectin?
In general, yesterday I tried to make marshmallows for the first time in the comments to this recipe, there was also such a question, but there was no answer, so I cannot answer your question, sorry
nakapustina
It's a pity, otherwise I ran out of agar, but still have pectin
Irina Dolars
N @ T @, such smooth and delicious marshmallows !!!
I also want to do
Quote: nakapustina

I love marshmallows very much. Can't it work with pectin?
I still have a store label. I read the composition:
granulated sugar, molasses, water, egg white, powdered sugar, pectin, lactic acid, citrate, flavor
This means that such has the right to exist.
Tender. In this case, the structure is slightly dense. The taste is pleasant. The shape of ordinary marshmallows.
Already eaten! Zephyr according to GOST
Zhivchik
Quote: N @ T @

Tanya, thanks! : rose: I would not have thought to expose the recipe
Agar bought from Lily and a long time ago, but did not use it.

I also bought the very first one from Lily. I don’t even remember what year ... or 2009 or 2010.

Quote: nakapustina

Can't it work with pectin?

It will work out, but the taste will resemble thick jam, since there is no more gelling substance.
But it will still be delicious.

Quote: manna

With pectin, there will probably be something like marshmallow, no?

Oh exactly Mannochka!
Zhivchik
Quote: Irina Dolars

granulated sugar, molasses, water, egg white, powdered sugar, pectin, lactic acid, citrate, flavor

In Soviet times, GOST for marshmallows was GOST 6441-77.

Rus name: Pastel confectionery products. Technical conditions

English name: “Pastila“ type confectionary. Specification

And the composition is as follows:

This standard applies to pastel confectionery products made from fruit and berry puree with sugar, foaming agent, with or without the addition of a gelling agent.

I also found a box of Soviet marshmallows from my mother. Here's one:

🔗 🔗

Have you seen the price?
shoko
I live in St. Petersburg, I bought agar in the shopping center Raduga, there is a spice separator called "Saffron".
Merri
Natasha, thank you very much for the recipe! I only love this one, with applesauce.

Quote: VS NIKA

Girls! Where is agar bought?

Vika, I bought in Moscow in the Peki Sam store.
N @ T @
Merri
Yes, actually, there is nothing, the recipe is not mine and if it were not for the girls, I would not have put the recipe
Here is the marshmallow itself
Zephyr according to GOST
Weight - 400g, made half of the portion. The photo shows only part of the marshmallow.
Giraffe
Transfer the photo to the recipe.
nakapustina
Quote: Zhivchik

I also bought the very first one from Lily. I don't even remember which year ... or 2009 or 2010.

It will work out, but it will taste like thick jam, since there is no more gelling substance.
But it will still be delicious.

Oh exactly Mannochka!

Zinger, thank you, made me happy, I also love marshmallow
Zhivchik
Quote: giraffe

Transfer the photo to the recipe.

Yes Yes... Natasha, transfer to the first post. Photo

Quote: nakapustina

Zinger, thank you, made me happy, I also love marshmallow

Olesya425
Oh, my hands are itching ... I would have to endure until the weekend, otherwise, I’ll start to: at night I’ll make beauty jew's harp for the ent. Thanks for the detailed recipe. I still could not dare to make a marshmallow: and here is such a reason !!!
N @ T @
Olesya425
Come with a report, enjoy the taste!
N @ T @
Girls, I read yesterday that maybe a third of the sugar for the syrup can be replaced with molasses. This prevents sugar crystallization, sugar crunching on the teeth, in other words, BUT the taste of molasses is possible. Information may come in handy.
My marshmallow lay down, remained soft and airy, not sticky, there is no sugar crunch, there is a slight sourness
Birke
Quote: N @ T @

Girls, I read yesterday that maybe a third of the sugar for the syrup can be replaced with molasses. This prevents sugar crystallization, sugar crunching on the teeth, in other words, BUT the taste of molasses is possible. Information may come in handy.
My marshmallow lay down, remained soft and airy, not sticky, there is no sugar crunch, there is a slight sourness
I wrote that I did it strictly according to GOST with molasses ... (on page 1 of the post) The taste of molasses is really present, but the next day not a trace remains of it. And the color of the marshmallow is not pure white, but a little beige, in general, a pleasant color ...
N @ T @
Birke
Of course, I read your post And I also read yesterday's LJ comments on Chadeyka's blog and decided to write here how much molasses is needed, maybe someone will use
Birke
Quote: N @ T @

Birke
Of course, I read your post And I also read yesterday's LJ comments on Chadeyka's blog and decided to write here how much molasses is needed, maybe someone will use
I read Chadeyka's, but I did it strictly according to GOST ... It is always interesting to make an original recipe. And then you can do experiments ... But this is my opinion ...
Vilapo
Yesterday I made a marshmallow, left it to dry on the dining table, and this morning, shaking it with powdered sugar, connected the halves. I added sweet apples in mashed potatoes 1 st. l. lemon juice. The marshmallow is tender, no grains of sugar are felt
Zephyr according to GOST

These are the handsome men I got, they continue to dry: N @ T @ thank you very much I look at the marshmallows and think: how long will this amount in my family last?
N @ T @
Vilapo
What are you motor! : wow: And the marshmallow turned out beautiful! (y) Thank you for your attention to the recipe!
Vilapo
Quote: N @ T @

Vilapo
What are you motor! : wow: And the marshmallow turned out beautiful! (y) Thank you for your attention to the recipe!
It's just a coincidence, I was just tormented by the question of what to make, naturally sweet And just saw your marshmallow recipe, it is done quickly, why not try to cook
Aketi
Girls, tell me pliz how to make applesauce correctly!
N @ T @
Quote: Aketi

Girls, tell me pliz how to make applesauce correctly!
Aketi It is better to take the sour apples, peel them from the skin and the middle, chop them arbitrarily and in the microwave (oven) until tender, then make a homogeneous puree with a blender, weigh and add further sugar, vanilla sugar ....... in general according to the recipe
Svetlana051
I made marshmallows according to the same recipe, it turns out delicious, I made it from apples for the first time, then I was too lazy to bake, grind ... And I bought applesauce in the children's department, and everything worked out, I did it without molasses and pectin - there is none
N @ T @
And I did it without molasses and pectin, but with baby food you need to be careful, mashed potatoes can be watery and marshmallows will not work

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