Apple marshmallow "belevskaya" in Ezidri

[bc ----]

bc ----, What a beauty! Smooth such plates, just lovely! Did you add pectin? When we dried the marshmallow in the oven, the layer ugly shrank from the sides, fried so that it almost burned, and sagged very much. That is why we decided to dry the layers in the dryer, and in the oven it was just to bring to mind. Thanks for sharing your improvement!

I made marshmallow from 3, in my opinion, varieties, everything is fine. I initially tried to make elastic layers, firstly, they still do not dry out evenly, and secondly, they are terribly difficult to cut. I still can't do it. So it is better to bring them to the state of breadcrumbs, and then coat them. The amount of smear must be selected empirically. After it has stood the missed night, everything becomes elastic. I did not add pectin, but beat it with a mixer for a long time, and glapvnoe, in small portions, about half a liter at a time, since it swells strongly during the beating process. I put the protein and sugar directly into the applesauce, do not beat separately. Dried at about 70C for 12 hours.

terribly difficult to cut.

A day later I cut with a saw-knife. In general, marshmallow reveals its taste and becomes tastier after a couple of days.

And for me it instantly sticks to the knife, and that's all, they sailed.

It sticks, but not so much .. slightly so .. In general, a huge field for experiments. But I really liked your pastille ... So even .. The color is correct .. I get light, but here it depends on apples ... probably ..

Ahhh what a wonderful recipe !!!!

Today I tried to repeat the Black Prince apple recipe. Red, sweet, tasty, I tried to work with them for the first time. But the layers turned out to be unsuccessful - firstly, it took about 15 hours to dry, almost twice as much as before. Secondly, they fell heavily in the process, and thirdly, they turned out to be very "spongy". To the taste, however, I liked much more than from "Antonovka". Now I would like to understand the reason why they fell so much during the drying process. I put less sugar, 100 grams per kilogram of apples, because they are already very sweet. Maybe because of this? Or maybe this is due to the lack of pectin in this apple variety?

PS Tomorrow they should bring the pulper. I hope I have more luck with her than with the dryer, and everything will be fine the first time. And then, as it turned out in practice, rubbing 6 kg of apples with your hands through a sieve is fun, to put it mildly, not for every day.

And then, as it turned out in practice, rubbing 6 kg of apples with your hands through a sieve is fun, to put it mildly, not for every day.

I take halves of apples, remove the middle with seeds and partitions. I bake the halves skin side up. then they are very easily separated from the pulp. I don't rub it through a sieve, I pierce it with a blender ...
In my opinion, all the same, another sort of apples "behave" differently than Antonovka ... maybe the thing is in pectin ...

I don't rub it through a sieve, I pierce it with a blender ...

I tried, it doesn't work at all. And besides, you can remove all the hard peri-seed films from the apples, and then they climb at the most inopportune moment. And on a sieve they are removed "automatically".

[Evgeniy! [quote Tomorrow should bring a pulper. I hope I have more luck with her than with the dryer, and everything will be fine the first time. And then, as it turned out in practice, rubbing 6 kg of apples with your hands through a sieve is fun, to put it mildly, not for every day. [/ Quote]Is this an independent unit or a nozzle for KM.?]

Evgeniy! [quote Tomorrow should bring a pulper. I hope I have more luck with her than with the dryer, and everything will be fine the first time. And then, as it turned out in practice, rubbing 6 kg of apples with your hands through a sieve is fun, to put it mildly, not for every day. [/ Quote]
Is this an independent unit or a nozzle for KM.?

Self-contained mechanical unit.Here direct links are prohibited, unfortunately. There are 2 brands on the market today - the French Matfer and the Italian Paderno. As the girl on the phone "swore by her mother" to me, this is essentially the same thing, at least in the younger models. The lineup differs in diameter and price. I sincerely hope that there is only a difference in diameter, and not in technology, unfortunately, there are no descriptions. Specifically, I ordered a "Machine for cleaning mashed potatoes" diameter 24cm, article 4141214 for 4800r, you can find it in Yandex without any problems. Older models with a diameter of 30-37cm go off scale for 20 thousand. I did not find household electric machines at all, there are only industrial machines with a capacity of half a ton per hour. Yes, and one more incomprehensible misunderstanding with a power of 25 watts, I don't even see the point in watching.

On YouTube, enter "cleaning machine", the first link will be to a similar device, only from another company, you can see it in operation. Well, I'll post a report if there is anything to report on.

I have been making this marshmallow for several years.
My recipe is closer to Eugene's recipe. Even less sugar. I dry in the oven on 4 pans at once. I put it to dry at 100 degrees overnight (6-7 hours).
In my opinion, the marshmallow should not be dry. It should be moderately rubbery.
If I accidentally dry it out, I leave it for a day or two. She herself will pick up moisture from the air for the desired state. Only then do I remove the paper. From a flexible pastila paper leaves easily, not like from a dry layer. I experimented a lot with different options for greasing the seams for gluing. Lingonberries rubbed with sugar were more suitable for us. I coat the layers with lingonberries, laying on top of each other and then roll them in powder and wrap them in baking paper.
I do it mainly from Antonovka (it falls in boxes from neighbors). But I did it from autumn apples, I didn't notice much difference.
I immediately remove the core, cut it and bake it under the roof in a saucepan for softness. Then I wipe it through a sieve. I use a sieve from Ikea for 170 rubles (it looks like a colander in shape). I got used to putting a portion of mashed potatoes in it, rubbing it a little with a spoon, and then raising the sieve, knock it on the edge of the pan. The puree falls into the cells by itself. It turns out faster than just wiping.

I also wanted to add. Dry the pastila in a thin layer! If you apply it thick, then the upper part will dry out and will not allow moisture to escape from the middle.
And more .. I separately beat the whites with sugar. I have no sugar in mashed potatoes. And then I gradually introduce mashed potatoes into the whipped proteins.
It's hard for me to tell about the proportions. I go through the Antonovka carrion. Some go to the trash. As a result, in one go, I get a little more than 3 liters of puree. They have 5 proteins. Sugar grams 300-400. Not more. True, my layer is sweet and sour from lingonberries.
P.s. After the layer is not dry!

[bc ----]

bc ----, Evgeniy! thanks for the answer

In my opinion, the marshmallow should not be dry. It should be moderately rubbery.

If you coat with mashed lingonberries, then yes. There is little liquid there. And if you smear it with liquid apple "dough", then all the liquid is pastilled from it and picks up.

From a flexible pastila paper leaves easily, not like from a dry layer

The paper must first be moistened with a wet cloth, or from a spray bottle, and wait 2-3 minutes, then it comes off very easily. Or buy teflon sheets, if the pastille is dry, it leaves immediately. The truth is, if the "rubber", then you can remove the figs.

And more .. I separately beat the whites with sugar. I have no sugar in mashed potatoes. And then I gradually introduce mashed potatoes into the whipped proteins.

Have you tried to mix everything at once? There is a difference? And now I'm mixing everything together, it beats very well, there are no complaints. As for the thickness - I have 1.5cm thick frames. At 70C it dries out quite normally, the Antonovka marshmallow dried for about 8 hours. From the black prince 15 hours, but he was still very juicy.

And yes, I repeat once again, I liked the taste of the black prince much more, my wife joined this opinion.

PS Then he will also roll out a claim to me if it does not fit into jeans. Oh, these women ...

I didn't whisk together. I am very surprised and envious that your layer of 1.5 cm dries.I have a maximum of 1 cm.

So this is in the dryer, not in the oven, it is, as it were, intended to dry.

Small report on the rubbing machine
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=54310.0

Specifically, I ordered a "Machine for cleaning puree" diameter 24cm, article 4141214 for 4800r,

Yeah. And here I found a typewriter for 2490 and still thought about taking, not taking. Marcato OMAC 190 Emanuel 3 manual puller for tomatoes, berries, vegetables, fruits, purees. I'll try to order tomorrow. And I found pictures from pastille 🔗 Production of this pastille in pictures. Maybe someone will be interested

Production of this pastille in pictures. Maybe someone will be interested

Very interesting. looked .. Sp asibo!

I tried to repeat the "Black Prince" marshmallow, but with the addition of pectin. I can now say with absolute certainty that adding pectin is useless, it has not improved in any way, in the process of drying everything has fallen in the same way. It seems that Antonovka is the ideal option for marshmallow. If it is not there, then substitutes should be sought among sour green apples, and not red sweet ones.

But with pectin, a wonderful marmalade is obtained. And dries in the dryer too

ideal for marshmallow is "Antonovka"

That's right ... I "twisted-skewered" from different apples, but I don't have such sour, sour ones, and what I have is far from what I would like ... If I had not tried the original Belevskaya, then maybe mine would have passed for Belevskaya ...
But what turns out is also very tasty ... We already ate it, so take a break ...

If I had not tried the original Belevskaya

For me, the original Belevskaya tastes far from the height of perfection. If you look for a role model among commercial versions of marshmallow, I recommend Kolomenskaya, for my taste it is much better.

For me, the original Belevskaya tastes far from the height of perfection. If you look for a role model among commercial versions of marshmallow, I recommend Kolomenskaya, for my taste it is much better.

I tried ... Kolomna ..
That Kolomenskaya, that Belevskaya, everything is delicious .. They are just different ...

Supplement to the question of the rubbing machine.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=54310.0

Today I decided to stir up the marshmallow again, tried to throw baked apples without skins into this shaitan machine. As the Cat Matroskin put it: "Hurray, I EARNED !!!" It wipes right away with a whistle, what is done by hands in an hour is processed on this machine in 10 minutes.

original belevskaya tastes far from being perfect

I tried Belevskaya marshmallow, and treated me to mine instead. So, Belevskaya was not impressed, some sour and rubbery (it was the original from Belev). Everyone who tried the homemade one was delighted.
And I also came up with (maybe someone else came up with it, but I didn't find it), like in winter, when Antonovka is no longer there, or in a lean year to make marshmallows. I baked the apples (in the microwave it is much faster to do this than in the oven), rubbed, mixed with powdered sugar in an 800-gram jar and put in the micra for 5 minutes. I rolled it up, wrote on the lid that it was a blank for marshmallow and put it in the pantry. Today I am making marshmallows from the 2014 blank. I hope that this method is useful to someone.

[Lena]

Lena, very useful - THANKS!

[Admin]

Admin, Tatiana, I am always ready to share what I know and can do. However, like you

That I didn't get the recipe (((
1.beat everything at once - and I blocks and proteins? and then dry in a thin layer until croutons in a dryer. then we coat it with what we left - but after all, overnight the mass that we left behind - it will fall in size (as if it didn’t go ((((

and someone in general smears with lingonberries ... it's like reading-reading and I can't put the whole picture as a whole in my head in stages

[VetaS78]

VetaS78, Svetlana! First, whisk the applesauce with white sugar, then add the protein and beat until good peaks, set aside a little for gluing the layers. Lay out the mass 2-3 cm thick (depends on the distance between the tiers of the dryer. Dry not until croutons, but so that the layer becomes beige, but soft and plastic. Cut into 4 parts and brush with the left puree. Dry in the oven at 100 ° From about 2 hours.
This is how I do it.

[VetaS78]

VetaS78, Svetlana! First, whisk the applesauce with white sugar, then add the protein and beat until good peaks, set aside a little for gluing the layers. Lay out the mass 2-3 cm thick (depends on the distance between the tiers of the dryer. Dry not until croutons, but so that the layer becomes beige, but soft and plastic. Cut into 4 parts and brush with the left puree. Dry in the oven at 100 ° From about 2 hours.
This is how I do it.

Elena, thank you very much! the left puree does not give water? does not fall? I want to try to do it ...))) And how long does the layer dry in Isidri in time? at least roughly .....

Svetlana! Hours 6-8, depending on the thickness.
And, in general, you need to look, because this is just approximate.

It turns out very tasty marshmallow with the addition of berry puree (I tried cherries and black currants - about 70-100 grams of berries per serving of applesauce). Has anyone tried to add sea buckthorn puree to apple dough? I tried to introduce it into the apple dough, but after that the apple dough immediately falls off and the fluffy dough no longer beats! Sea buckthorn puree was obtained simply by whipping the sea buckthorn in a blender, and then rubbed through a fine sieve!
If anyone succeeded, share your experience!
Maybe there are secrets of making sea buckthorn puree?

I also have questions about marshmallows.
Whipped, laid out, dried in the oven, the layers turned out like meringues. Tasty! She gave them a little rest, smeared with the remaining mixture. By the way, she stratified (is that how it should be?)
I dried it again. And this seems to be the end result, but the marshmallow turned out to be very sticky !! It is impossible to cut. Tasty, but you have to pinch it off; pressing it leaves a dent, sticks to your teeth.
Maybe someone will tell you the reason ...
Of course, it's still overflowing with pride that I did

she stratified (is that how it should be?)

No.

the layers turned out like meringues.

And this seems to be the end result, but the marshmallow turned out to be very sticky !! It is impossible to cut. Tasty, but you have to pinch it off; pressing it leaves a dent, sticks to your teeth.

Try to let her lie down, it may soften .. She should not stick or stick. in an amicable way, after drying, she needs to lie down, lie down. After gluing the layers and drying, let them lie down .. Cut with a saw-knife.
After all the "cuts, shrinks, cuts" I put it in the refrigerator, after three days, well, unless, of course, I eat it, it turns out a very tasty marshmallow ..

It is soft but also sticky. Lies since yesterday evening. Before going to bed, I took out this cake)) from the oven, where it dried for 3 hours already missed. Of course, let him lie still, suddenly something changes.
Okay. I'll try again the other day), and it tastes good to me, even if it sticks. I really like the taste. So sour, apple!

Here. It is flattened in the middle - it was pressed with a finger.

[M @ rtochka]

M @ rtochka, Daria! Your candy is underdried in the first stage. Sometimes the remaining mixture also stratifies, I beat it a little. And so, everything was right to you. It is imperative to let the marshmallow rest.
Men once had a piece of marshmallow lying in a cardboard box, wrapped in tracing paper and a lunch bag (almost a year). I warmed up this piece for a minute in the microwave, the marshmallow became like fresh

[Elena]

Elena, how could it be half-dried, if I got the bezeshki? ... They crunched, then lay down, softened, I had already smeared them.
Maybe, on the contrary, overdried?

When the marshmallow sheets are taken out of the oven, they should be immediately spread with "cream". you can't leave them - they will get wet. And again in the oven. Yes, our candy also turns out to be sticky and difficult to cut. But, you can still cut it into cubes.

When the marshmallow sheets are taken out of the oven, they should be immediately spread with "cream". you can't leave them - they will get wet

That's right, just like that. And if you then let it rest for a few days, then cutting it is much easier. Although I do well right away. But I dry in the first stage in a dryer.

[M @ rtochka]

M @ rtochka Put Pastila Belevskaya into the search engine.There are many good videos, the technology for preparing this marshmallow. look, I think everything will be clear ... what kind of marshmallow should be, what layers, in general, a complete technological process ..

[gawala]

gawala, Galina! But how to communicate

But how to communicate

With whom and where, where to drive?
No, no .. when you watch the video, you already understand exactly what kind of product comes out .. and how to do it right to avoid mistakes ... Not the first time, but it turns out exactly what you want to get in the end ..

Well, maybe I was lucky. And I did it right the first time. I took the recipe and technology here, on the site, then read the source code from Irina Chadeeva and away we go

Well, maybe I was lucky. And I did it right the first time. I took the recipe and technology here, on the site, then read the source code from Irina Chadeeva and away we go

I tried the Pastila for the first time at home, I wanted just this one .. But there are no Antonov apples, so I did it from what I had. The first time in general from a summer variety, I had it pink .. But I wanted to just "Like in a store". I will not say that it did not work out the first time, but for me there was something wrong. then there were other apples, watching a video by Irina Khlebnikova, reading Chadeyka's LiveJournal .. Now I already know which kind of marshmallow is better, which one is worse ..

which kind of candy is better, which one is worse ..

But from this place in more detail

But from this place in more detail

From summer it turns out worse, I do not know why, perhaps because the varieties are sweet. pectin can be little .. From autumn it is normal, but best of all from winter varieties. They are more acidic ...
We have local apples, I don't know the names. they are basically all wine ones .. that is, intended for apple wine, very juicy and very tasteless ..
Antonovka, this is the best apple ... But she is not here and never was.

Girls, in order to normally cut such a marshmallow, you need to cut with a wet knife.
Wet the knife, cut it off, wet it again, cut it off.
Then cut well