ledi
good morning! Nata, I have a question. I have never used agar-agar and I am afraid to ruin everything, so I’d better ask. syrup, as I understand it, to cook in the water where the agar-agar was soaked? that is, he is not afraid of boiling like gelatin? Sorry for the importunity, but I'm not a professional Thank you in advance for your answer!
N @ T @
ledi
Believe it or not, I also used agar for the first time when exhibiting this recipe. Pay attention to my photos - I soaked the agar in a ladle, which I then put on fire, that is, with the same water in which the agar was soaked. Agar is not afraid of boiling, even repeated boiling. Boil with such a good gurgle for at least 5 minutes, or even 7, the thread is when you dipped a spatula (or a spoon, what you will stir with) in syrup, and a thread of syrup stretches behind it, I recorded in the photo - look, there on the spatula 2 threads
ledi
thank you very much! Now I will study it more closely!
Night
Quote: Zhivchik

Night, Zefik is amazing!

Girls who cooked marshmallows, I have a question. After drying the marshmallow, does the crust dry out or does it remain "alive"?

I sprinkled Tanya with powdered marshmallows, I liked it so much more than without powder, but I reduced the sugar by 100g. when not pinched I tried it to stick to my fingers, I will always do as I did the first time, good luck.
Zhivchik
Thank you girls! But the fact of the matter is that I like the "live" marshmallow. But I don't buy in the store with a dried crust.
Night
Tanya, if you like how you talk live, then do not sprinkle it, as they say, it's a matter of taste. I just tried mine, then it is even better for me than it was yesterday. As if ripe.
Zhivchik
Quote: Night

Tanya, if you like how you talk live, then do not sprinkle it, as they say, it's a matter of taste.

Yes, Sveta, you're right. This needs to be done with a marshmallow, and then it is determined on the spot, all of it at once devour eat or wait, as you say, to mature.
N @ T @
Quote: Night

Tanya, if you like how you talk live, then do not sprinkle it, as they say, it's a matter of taste. I just tried mine, then it is even better for me than it was yesterday. As if ripe.
It really tastes differently every other day. I also didn’t want to have a crust, so I joined the halves together, they lay on my paper, covered with a towel for a couple of hours and I put it together with the paper in a bag and tied it up to keep this "liveliness longer. "
nakapustina
I didn’t work out marshmallow on pectin, maybe I did something wrong, but the marshmallow is remarkably tasty and tender,
did not expect such a result
[imgZephyr according to GOST]
Thanks a lot to the author for the recipe and the girls for the advice! I want more marshmallows
N @ T @
nakapustina
Pastila is good too: nyam: Look for agar and make marshmallows!
Night
Natalya it's okay that the marshmallow did not work, but now you have a recipe for marshmallow. :) Next time you make it on agar and marshmallow will definitely turn out Good luck.
Giraffe
I don’t understand, but in connection with what changes the marshmallow turned out?
N @ T @
giraffe
Tanya, so man didn't have agar
nakapustina
I didn't have agar, of course I tried to stuff the mass that turned out with the marshmallow into a pastry bag, but the marshmallows did not form, I poured the whole mass onto baking paper and it turned out marshmallow
ledi
I tried to do it with gelatin, it also did not work, the mass was liquid, it did not work well to beat it, the marshmallow was not molded. had to be poured into a mold and then cut. I received agar from Lily and tomorrow I will try to make a real one. : nyam: If only my mixer did it, it's not very powerful
N @ T @
Vera, Chadeyka's LJ has step-by-step photos, too, with a submersible mixer, and I myself make a wet meringue with a submersible Scarlet mixer - withstands, thank God.I look forward to impressions and photos!
ledi
I can't insert pictures
the marshmallow turned out !!!!!!!!! did two portions. One with apples, a friend with apricot puree. The second turned out to be a creamy shade, and of course the taste is different. The first time I was in a hurry to plant it, it turned out different in size. and the latter are more or less the same. I made a conclusion that it is possible not to rush to plant it (especially for those who are not very friendly with the bag). My mass in the bag was warm as I poured hot syrup. When I did it with apricot puree, I deviated from the recipe. The puree was watery from apple cider and stubbornly did not thicken and did not brighten when beating. Therefore, I separately whisked 2 proteins into a cool foam and slowly began to introduce the puree into the proteins, and then gradually the agar-agar syrup. I don't know how it tastes, but they look cool. If everything freezes, I will continue to practice. Homemade puree, when it was canned in jars without sugar and no one wanted to eat it, but now it came in handy. : girl_dance: I really siphoned it off on a sieve for marshmallows, so that the extra juice stack would boast to you! sorry I don’t know how to display pictures. ; : this: I threw it to the gallery, and then I don’t know
N @ T @
Vera, copy the link below under the photo, preferably the second (in magnification) and just paste it into the message, I really want to see and how to taste?
ledi
Hurrah! figured it out, it was necessary to immediately in the message, and I inserted vokoshko "Insert image"
Zephyr according to GOSTThese are the first apple
Zephyr according to GOSTAnd here everything
N @ T @
immediately in the message
ledi
I tried the apple one. still soft, I think tomorrow will be better. Tomorrow I'll glue them together and photograph the finished ones. it turned out 28 halves of one and 28 of the other. I did more on purpose, I will show off at work. treat ! And then for a week I have been telling everyone about homemade marshmallows and what such a substance is, agar-agar. Nobody here knows about him. I didn't know either until I found this wonderful forum!
N @ T @
Vera, how does apricot taste and how is it in terms of fluffiness and relief?
ledi
The evidence is no different from the apple one. I haven't tried it yet. only warm corollas licked Tomorrow I will report! And now I went to wash the kitchen after my creativity
argo
Well, how interesting it is! and if you buy compotes .. from apricots .. pineapples .. or some other .. also work?
Irina Dolars
Why is marshmallow healthy ... There is a lot of apple pectin !!!! It is apples that are needed for this delicacy.
And everything else is just a matter of taste preferences.
N @ T @
argo
Marshmallow should contain pectin, therefore apples are used (mostly sour, they have more pectin), you can experiment, but I think that ONLY WITH THE ADDITION OF PECTIN and not with juices, but with fruit puree. This is what I am - purely theoretical
argo
Quote: Irina Dolars

Why is marshmallow healthy ... There is a lot of apple pectin !!!! It is apples that are needed for this delicacy.

Well, she also made apricots? can not protein and additionally add pectin to agar?
ledi
Quote: Argo

and if you buy compotes .. will it work out of apricots too?
better not to risk it and make fresh apples. I have my own mashed potatoes, I didn't cook it for a long time, I just brought it to a boil (pasteurized) And in the compote everything is already boiled. yes, and preservatives But in the summer you can try fresh
ledi
Quote: N @ T @

argo
and not with juices, but with fruit puree. This is what I am - purely theoretical
Exactly! I even drained the extra juice with the puree and yet it did not whip like apples. You also have to wait until it settles down and then look. Tomorrow I will report on the taste, maybe it will float at all * JOKINGLY * Now it is soft and it seems to me more diffuse than apple
argo
Quote: ledi

better not to risk it and make fresh apples. I have my own mashed potatoes, I didn't cook it for a long time, I just brought it to a boil (pasteurized) And in the compote everything is already boiled. yes, and preservatives But in the summer you can try fresh

her girls .. this is just my guess ... such a cook out of me: girl_red: I only do according to proven recipes ... no amateur performance
Irina Dolars
Yes, apple pectin acts as a gelling agent.Although you can do with other fruits ...
And if you choose from ready-made pectin and apples, then I would prefer a live product Zephyr according to GOST
argo
girls, what do you think they add to marshmallows? we have strawberry and creme brulee ... what kind of essence?
ledi
At our dacha, Antonovka is growing. we almost never made anything out of it. the husband now says that it is necessary to roll mashed potatoes out of her for the winter. * JOKINGLY * After all, according to GOST it is supposed to put Antonovka in marshmallows. my husband told how in the army where he served they were forced by Antonovka to collect for a confectionery factory for marshmallows.
N @ T @
PECTIN CONTENT
Lot:
Sour or unripe berries
Hard black currant
Gooseberry
Cranberry
Garden grapes
Cydonia
Hard plums
Citrus fruits TOGETHER with skin
(for the fruits themselves - medium)
Aronia
Red Ribes
Lingonberry
Average:
Ripe apples
Ripe black currant
Sour cherry
Elder
Rowan
Blueberry
Blackberry
Citrus fruits without skin
Few:
Cherries
Nectarines
Peaches
Apricots
Blueberry
Strawberry wild-strawberry
Raspberry
Plum
Pears
Cloudberry
Figs
ledi
I just remembered, I used to make jam from currants, so without any thickeners it turned out like marmalade. and did not cook for long
N @ T @

What is Pectin?

Pectin - (from the Greek pektos - coagulated, frozen) is a plant-based adhesive. In nature, pectin is found in plant materials, fruits, vegetables, roots, and belongs to soluble dietary fiber.

As a substance, pectin was discovered over 200 years ago. Pectin is very important for stabilizing metabolism, it lowers cholesterol in the body, improves peripheral blood circulation, and intestinal motility. But, its most valuable property is that it has the ability to cleanse living organisms from harmful substances. Moreover, this natural cleaner works very diligently and efficiently, without leaving behind any debris and without disturbing the bacteriological balance of the body. Many experts call pectin the sanitary of the human body for its unique ability to remove harmful substances such as radioactive elements, ions of toxic metals and pesticides from the body. As a result of the mass of positive properties, pectin has found wide application in the pharmaceutical industry. And for domestic use, this substance is specially produced in an industrial way.

For the first time, pectin was isolated from fruit juice. Now for the production of pectin, plant materials with a high pectin content are used. Currently, four main types of raw materials are processed: apple pomace, sugar beet pulp, sunflower baskets and citrus peels. The pectin content in these materials is 10-15.10-20.15-25 and 20-35%, respectively.

Apple pectins are particularly appreciated by confectionery manufacturers around the world. And for the dairy and canning industry (production of fruit juices), mainly citrus pectins are used.

For the general consumer, pectin is produced in 2 forms - liquid and powder. These two forms are not interchangeable in recipes. The form of the pectin used determines the rules for mixing products: powdered pectin is mixed with fresh cold fruit or juice, and liquid pectin is added to the cooked hot product. Packaged pectin powder has a wider range of applications.

With its use you can prepare: jelly from apples, blackberries, currants, elderberries, grapes, mint, peaches, plums, raspberries, rhubarb and strawberries;

jams from apricots, blackberries, raspberries, blueberries, cherries, currants, figs, gooseberries, grapes, peaches, pears, plums, rhubarb, strawberries, and citrus marmalades.
ledi
Quote: Argo

girls, what do you think they add to marshmallows? we have strawberry and creme brulee ... what kind of essence?
think dye and flavor
poiuytrewq
All right, I want homemade marshmallows. I took it away to bookmarks - I hope I'll try it on holidays. Thanks for the recipe!
N @ T @
poiuytrewq
I will wait with a photo report and reviews! : rose: Thanks for reading the recipe!
poiuytrewq
Quote: N @ T @

poiuytrewq
I will wait with a photo report and reviews! : rose: Thanks for reading the recipe!
I will definitely come!
ledi
Good morning! I report: marshmallows almost do not differ from each other. Apple is slightly denser (just a little bit. Delicious, delicate, more like a souffle, not rubbery, in short, it melts in your mouth. To be honest, I don't remember the taste of Soviet marshmallows. Now we sell more viscous than I did and I like this viscousness. Eat it longer, but homemade melts in your mouth too quickly. Nat, what did I do wrong? Maybe you need to add more agar or add pectin? Apples are not so "pectin" now: lol: like in summer. well nothing, I will wait for Antonovka and see what comes out of it.
PhotoZephyr according to GOST
and still brokenZephyr according to GOST
N @ T @
ledi
Thanks for the photo! : rose: The color of apricot marshmallow is very pleasant, and I just want to try
I'm not a big expert on marshmallows (I did it only twice), but I have it a little different on the break, I had to beat more, it should be fluffier. But it is not really rubber, try adding pectin next time. I must tell you - tomorrow it will taste better !!!
ledi
Nata. I have a weak mixer Aurora (my husband gave it, he couldn’t choose something better;), I agree, maybe it didn’t do it. but I was afraid to spoil the mixer, In the end, he already began to squeal and became very hot
overena
Thanks for the master class! It turned out OOOVery tasty (especially every other day).
N @ T @
overena
Glad I liked the marshmallow!
skate
Here is the report that I promised Natasha a long time ago.
posted still warm
Zephyr according to GOST
and this is as the substance cools

Zephyr according to GOST

Zephyr according to GOST

Zephyr according to GOST

Zephyr according to GOST
N @ T @
Lena, the last one is the most beautiful, although I also spread it warm - it does not blur How do you taste?
skate
Tasty, but how sweet it is for me, I will put less sugar.
N @ T @
Lena, I also tried to put less sugar the last time and everything worked out and it is better to take sour apples.
But still, according to your photos, I decided that you did not beat him a little
skate
Quote: N @ T @

But still, according to your photos, I decided that you did not beat him a little
But the last photos are embossed marshmallows.

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