Apple marshmallow "belevskaya" in Ezidri

Thanks for the wonderful recipe, for my taste it turned out even tastier than the branded Belevskaya in a beautiful box, brought as a gift from Podolsk. I read the whole topic and I want to clarify about storage: how long can it be stored (I realized that cut and rubbed with powder in a glass container), do I need to wrap each piece in parchment? Thanks again
Yes, it is not only tasty, but also beautiful ...

Thank you, I'm very glad that you liked the recipe. We store the marshmallow in jars under the wax. It is bad to be stored, because it is quickly eaten))) But once we lost one can and stood until the next harvest. A bit like candied, became a little harder, but no less tasty and aromatic. I think that if stored in boxes, then it will be enough to perepilat layers of pastille with sheets of parchment.

Okay, I'll finish it with baking paper. I just baked in the oven three full baking sheets of Antonovka for the next batch. And thanks again

[Topolinka]

Topolinka, I decided to cook a marshmallow today, but during the campaign I mixed the mass with protein. I put it to the oven, and it just poured it up! Or should it be? True, I opened the oven and a little fell off, I'm waiting for the result.
-Elena-, good day!
I decided to use your recipe for harvesting apples for future use. But immediately the question ... for 800gr. how much protein do you put in then?

You know, I have never seen this before. We usually do not close the oven tightly - we leave it slightly open. Usually the marshmallow settles.

[Topolinka]

Topolinka, so I realized that something was wrong! and it costs me a very long time! but still damp inside. Tomorrow I will try again, and by the "scientific-kitchen poke" method, maybe that will work.

Wow, what a recipe! I love Belevskaya marshmallow!
And I don't have a dryer. How to dry without it?

The recipe contains a link to the original recipe. There pastille layers are dried in the oven.

[Topolinka]

Topolinka, Thank you! I must go read)

[Topolinka]

Topolinka, thanks for the recipe! It turned out very tasty! The apples were not Antonovka, they were sweeter, so the candy itself turned out to be sweeter than the branded one, although I put less sugar than in the recipe. It also seems to me that I did not beat a little, the layers settled a little in the dryer. In the finished pastille, I have 8 layers, and it is not very high.

And I don't have a dryer. How to dry without it?

In the oven. I have no problem, an ordinary dryer, I did this and that. I like it more in the oven and now I dry it only in the oven ..

[gawala]

gawala, Galya, does it take a lot of electricity? Are you doing a whole baking sheet at once or what?

, and electricity goes out a lot? Are you doing a whole baking sheet at once or what?

No, my husband said that everything is fine .. We do not have a monthly payment for electricity, we take the weighted average and receive bills immediately for a year. Well, judging by the accounts, it was two years ago, and now it is the same ..
Yes whole, 500 g of applesauce 200 g of sugar and 1 egg white. this is just one opposite. I can make two at once, this is optional, so to speak, it turns out a lot of pretty marshmallows ... I have a baking sheet with perforation, it's very convenient ...

[Pavlena]

Pavlenaplease, glad you like the recipe. And at the expense of drying the layers, I think it's not a matter of whipping up - our layers also settle a little. It's not pure proteins - with applesauce.

I later watched Irina Khlebnikova's video, and it seemed to me that her puree with protein was whipped to more stable peaks. But still it turned out delicious, I think that the "first pancake" was not lumpy.

[Pavlena]

Pavlena, but there may still be apples. Maybe the mass from Antonovka does not settle or is it even better? For all the time that we have been preparing marshmallow, we have never been able to cook it from Antonovka. We have this variety, apparently, in short supply. So I can't say anything, only guesses.

Beat until steep peaks .. Khlebnikova's video shows everything well .. We also don't have Antonovka at all, made from summer apples and from winter ones .. and tried the original Belevskaya from Belev .. Well, it's clear that the apple is different, but in general and the whole marshmallow is the same .. The last time I let her lie down, and then she stood in the refrigerator for a long time, everything was great. Every day it became tastier and tastier ..
The pastille does not settle, it shrinks, so to speak .. At first it rises slightly, and then the process of shrinkage begins and it settles ..

[gawala]

gawalaThanks a lot for the clarification.

Here I have a marshmallow made from ordinary apples, a winter variety ..

[gawala]

gawala, thanks for the photo. How beautiful she is. Yes, it doesn't turn out so nicely on the dryer.

[Pavlena]

Pavlena, but there may still be apples. Maybe the mass from Antonovka does not settle or is it even better? For all the time that we have been preparing marshmallow, we have never been able to cook it from Antonovka. We have this variety, apparently, in short supply. So I can't say anything, only guesses.

It is obtained from any apples. Authentic and the most delicious from Antonovka. Because Antonovka has a very bright characteristic taste, which cannot be confused with anything if you have tried it once.

What you try from Belev has long been made from any apples. From Belev - this is not a guarantee that this is Antonovka. Not even once.

Added Wednesday 12 Oct 2016 09:58 PM

Wow, what a recipe! I love Belevskaya marshmallow!
And I don't have a dryer. How to dry without it?

In the oven and about 90 degrees, if my memory serves me. Stored for a very long time. If you are worried - it is cut into cubes (ready-made and dried, making "crunches"). But even undried it can be stored for years. At room temperature, rubbed with powdered sugar, in parchment, in a dry place. Can only dry.

What you try from Belev has long been made from any apples. From Belev - this is not a guarantee that this is Antonovka. Not even once.

I know the taste of Antonovka, a whole village is growing at home, which is already 70 years old ...
Well, about Belevskaya, not Antonovka .. well, it means not Antonovka, there are still no other options, what the manufacturer sells, then we buy ..

In the oven and about 90 degrees, if my memory serves me.

Oh thank you! I am gathering information to get down to business !!

I know the taste of Antonovka, a whole village is growing at home, which is already 70 years old ...
Well, about Belevskaya, not Antonovka .. well, it means not Antonovka, there are still no other options, what the manufacturer sells, then we buy ..

Yes, she's still delicious. I have not tried anything. It's just that Antonovka is authentic and the taste is the brightest.))

SchA I'll find you a photo of pastilles from Antonovka)))

There was definitely an old recipe on the network, where a bucket of Antonovka is taken, etc. I had it somewhere. The old way of making it was painted there. I had it somewhere, I have to find it just for fun to lay out)).

It's just that Antonovka is authentic and the taste is the brightest.))

This is a purely Russian variety .. traditional .. Alas, in foreign countries they have never heard of this and never tried it. it's a pity..

Added Wednesday 12 Oct 2016 10:10 PM

Oh thank you! I am gathering information to get down to business !!

Watch Khlebnikova's video, read Chadeyka's video .. Choose the option that suits you, well, or something in between ..

Added on Wednesday 12 Oct 2016 10:24 PM

The old way of making it was painted there.

Somewhere I saw a photo, it seems, even from the very enterprise where this pastille is made by hand. The whole process is shown. it was interesting to see it ..

Added on Wednesday 12 Oct 2016 10:24 PM

Somewhere I saw a photo, it seems, even from the very enterprise where this pastille is made by hand. The whole process is shown. it was interesting to see it ..

My aunt Belevskaya has been doing it for as long as I can remember.

Well, exactly the same, at least in color, I bought at home ... Springy, "dry" if I may say so, sour ..

[gawala]

gawala,

Yes exactly. Very much like bread. By texture and porosity.

Very much like bread. By texture and porosity.

Yes, that's exactly what it was ..

[Scarecrow]

Scarecrow, Nata, but do not look for a recipe?
It's just that today one and a half buckets of real Antonovka "padanka" have been dropped ... but I will only let it go to Belevskaya.

[Scarecrow]

Scarecrow, Nata, but do not look for a recipe?
It's just that today one and a half buckets of real Antonovka "padanka" have been dropped ... but I will only let it go to Belevskaya.

Take it boldly from Khlebnikova. the principle is the same everywhere ...

And I'm just now making a marshmallow according to her recipe.

[Scarecrow]

Scarecrow, Nata, but do not look for a recipe?
It's just that today one and a half buckets of real Antonovka "padanka" have been dropped ... but I will only let it go to Belevskaya.

My aunt promised to paint everything. We must pester her again. She took the recipe from the city's archives (she worked for the mayor at one time). And the experience is great. She promised. We must write everything down.

[Scarecrow,]

Scarecrow, Nata, you really try, write it down. On the Internet, the principle is the same everywhere. And you can say there is a primary source

Good day. dried several layers of marshmallow, tasty, but not that. I can't get it so airy and bready in texture. like whipping mashed potatoes until white, and dry until breadcrumbs. but how to spread it in the oven - a wet pancake. all at once falls off and becomes rubbery-sticky. dried for two hours, and three, and with convection, and with the door open. decided to keep the layers themselves. he gnaws like from a hungry front, forgot about sweets. I tried to add honey (because for the first time, I baked apples, passed through a meat grinder, hop, and 130 g of sugar), the aroma of marshmallow with honey - you will download. only if you add it, then after everything is whipped (and initially it could not be made with sugar due to its absence - only molasses or honey). and I also really enjoyed drying on the fabric. several pluses - undeniably dries faster. Test sample dried to meringue 3.5 hours faster! it is also not necessary to suffer every time with cutting parchment, that is, we use it repeatedly. removed with a bang with a magic crack (always dry cloth. one did not have time to dry after washing, so then barely unhooked, even torn), and again I can't imagine some Martha cutting out parchment for marshmallow. could dry on fabric, and most likely flax. but how to add it like bread - I don’t know ((((

[koluchchka]

koluchchkathanks for reminding me of the marshmallow this year
I do, my little son also eats with pleasure, I want to do more for future use. But I also have the same problem. She's cool. I wrote about it here that year, I was advised to watch Khlebnikova's video. But I have already learned it by heart, and the pastila is still wet. Even if you take it out of the oven with a crouton, then it will soak. I bought Antonovka. Maybe unripe. I don't know what to think anymore)
But my son eats, so I do

[Girls]

Girls, and without egg white, a lean version, someone made at home?

[Innochka]

Innochka, Yes. But this is not Belevskaya then.
I just smeared it with a layer of apple puree on a baking sheet and dried it.
About such a speech?)
A friend rubs apples on a grater and dries immediately. He believes that there are more vitamins left.

[Dashun]

But this is not Belevskaya then.

Belevskaya, Belevskaya, Dashun , the most that neither is.

Belevsky Combine produces it, they have it under the code name lean passes.

The composition contains only apples and granulated sugar).

So I meant sheet. And there, too, beat, it means ... But without eggs. And dries
Interesting!

[Dasha]

And whip there too, which means ...

Beat exactly Dasha ...

But no eggs. And dries

It's like that .

[Topolinka]

Topolinka, tell me, how thick are the layers? And how many cm was the thickness laid out in the beginning?
I just have Isidri too, I want to try to make it

how many cm was the thickness laid out at the beginning?

I'll also wait and listen ...

[Inna]

Inna, Something the author of the topic does not appear in the topic. I'll email her today ...

Made a second marshmallow in Isidri. I don't use pallets, I cut out circles from baking paper. The layers are 1-1.2 cm. The first time I did it in 4 layers, this time 5 layers. Drying in the dryer, of course, crumpled, probably it would be better to dry it in the oven. Here's how big it turned out. She did not let her lie down, cut it right away, the next day the layers were clearer when cutting.

.

[Tatyana]

Tatyana, beautifully! And the cut is good.
I decided to write about the storage experience. I made marshmallows that year)
Wrapped it in parchment, then in a bag, it was not tightly tied. I kept it on a glassed-in balcony, I forgot a couple of packages until spring)
It was delicious in the spring! Not dry, not soft, bite normally. And even less cool than in the fall.
So you can do more, it lies perfectly

[Daria]

Daria, Thank you! And a huge thanks for the advice on storing the marshmallow! And then I very much doubted whether she would lie for a long time. Now I will do a lot! Apples this year are just a sea, I don't know what else to come up with

And even less cool than in the fall.

Dasha, she dries up naturally. I do not store it longer than 10 days, but even after 10 days it becomes a little drier. Although not dull and wet right away.

Wrapped it in parchment, then in a bag, it was not tightly tied

What about a kraft paper bag or a plastic bag?

Plain T-shirt, cellophane