CurlySue
Quote: Mirabel_Yok
I really love marshmallow. I'll try to make it according to your recipe.
Do, and come and show.
CurlySue
Fresh portion, prepared yesterday, today rolled into rolls.
strawberry + banana, plum + apple, apricot + cabbage

Cinnamon and apricot pastilles (and not only)

This is the first portion prepared in winter with fresh and / or frozen fruit. Before that, I ate summer supplies.
Anna1957
I made marshmallows from cherries and zucchini. It took a long time: the night was 6 hours, then I added 3 and left, came back - it was still too soft, added 3. The result upset me: only 1 out of 6 separated well from the marshmallow tray (I have 5 for Isidri + 1 from Travola). Dried in Travola. The rest are torn pieces, while sticking a little. Something went wrong Although it tastes very nice, sour - sweet. I subconsciously felt that if I lubricated the pallets with oil, as some advise, it would separate normally. But I don't want oil at all. How to achieve normal separation from the pallet?
I'll have to try something with a banana, they've dropped in price again.
BlackHairedGirl
Anna1957
Anya, if they stick in pieces, maybe they haven't dried up? It is still best to dry on baking paper. The recipe describes in detail how the marshmallow dries, slightly moisten the paper, and it comes off without problems. Still sticks to the pallet. I also tried with oil, but I needed a drop of it, I did not like it. Greasy and smell of sweat, paper is better.
Anna1957
Quote: BlackHairedGirl

Anna1957
Anya, if they stick in pieces, maybe they haven't dried up? It is still best to dry on baking paper. The recipe describes in detail how the marshmallow dries, slightly moisten the paper, and it comes off without problems. Still sticks to the pallet. I also tried with oil, but I needed a drop of it, I didn't like it. Greasy and smell of sweat, paper is better.
Why then did I want marshmallow trays? If paper is possible without them
Irina F
Elena, but tell me how to make pastille with zucchini? Check zucchini in syrup, and apricots too? And then mashed everything together?
Anna1957
Take 2 was more successful in the sense of separating from the pallet, but still far from perfect, it was made from peaches-zucchini 3: 1. I cooked only zucchini in sugar, then blended everything together. I have a Travola dryer. Apparently, it is necessary to change the trays not top-bottom, but front-back (as in the oven with uneven baking.) Is it better to remove it warm or cold? Or does it matter?
Fantik
CurlySue, good day! Made a marshmallow with the addition of zucchini according to your recommendations. Only not from apricots, but from gooseberries and two currants. This is my first marshmallow. Here is a picture:
Cinnamon and apricot pastilles (and not only)
Medunika
Quote: Fantik

CurlySue, good day! Made a marshmallow with the addition of zucchini according to your recommendations. Only not from apricots, but from gooseberries and two currants. This is my first marshmallow. Here is a picture:
Cinnamon and apricot pastilles (and not only)
And how does currant and zucchini taste? Also thoughtful
Fantik
Medunika, for my taste it is very spicy and sour. I can't even imagine what it would be like without a marrow. After all, he diluted the acid a little. And I also feel a little vegetable flavor from the zucchini.
ElenaMK
Girls! I have an izidri and everything always separates perfectly, the oil is not felt, I smear with a napkin, drip a small drop of odorless oil and rub it over the surface with a paper napkin to the finest state, it is removed after that easily and there is no smell. And if it is useful to anyone: that year, for leveling marshmallows, I adapted a spatula for leveling dough that I bought in Metro, this is such a metal rectangle 15 cm wide and on the upper side there is a plastic bar, there are similar things like plastic. The surface turns out to be even and the laying out of the marshmallow takes a minimum!
Admin
Quote: ElenaMK
I have an isidri and everything always separates perfectly, the oil is not felt

Each of us perceives taste and smell differently.
And oil has such a property - it tastes bitter after a while, and the smell does not change for the better.I have already checked this on dried tomatoes with sunflower oil - I don't like it, and I stopped adding oil when drying vegetables.

Well, everyone has their own
CurlySue
Quote: ElenaMK
that year for leveling marshmallow I adapted a spatula for leveling dough
I use a regular silicone spatula - very fast too.
CurlySue
Anna1957, forgive me, but I have no isidri,
you wrote a little on the wrong topic
I make marshmallows in a regular dryer - on parchment paper - everything separates perfectly!
CurlySue
Irina FIrina, sorry, at one time there was simply no time to visit the site ...
I prepare pastille with zucchini like this:
cut the zucchini into cubes (if very large - remove the middle, if there are no pronounced seeds with a hard peel - you can not remove).
Fall asleep with sugar, boil for 10 minutes from boiling,
and then mix with RAW apricots - and on a blender.
If the pub was very juicy, the syrup should be drained from it.
If not very much, and a little liquid has formed, you can not drain.
I make the proportions about 1/3 of the zucchini and 2/3 of the apricot.
This year there were not enough apricots, but I made a couple of dryers, so there is still a little in stock.
I would like to emphasize that I personally like cabbage + apricot more than just apricot.
The pastille becomes more plastic, it is easier to separate in pieces - you can tear it off with your hands - and into your mouth
Without zucchini it is denser and less pliable.

CurlySue
Admin, thanks for the help!
I eat your dried tomatoes ... mmm .....

Dry without oil.
elvin
Elena, Hello! This is the first marshmallow in my life. Need some advice! I made marshmallow according to your recipe apricot + zucchini. Did everything according to the recipe. I boiled the zucchini with sugar, drained the resulting juice, punched it with a blender along with an apricot. I did not add sugar any more and did not sprinkle the mass on the trays on top. I have a dryer Travola. She covered the trays with baking paper. I poured 450 grams of mass onto a pallet, tried to level it thicker to the edges. I put it in the dryer at 65 °, for 5 hours. After 5 hours, set the pace to 50 degrees. After 3 hours, the marshmallow was wet in the middle, the edges were dried. Set the pace to 55 degrees. At this temperature, I dried it all night. But it is still wet in places. One leaf is more or less dry. I got it. The pastille separated from the paper perfectly, the paper remained absolutely clean. The pastila is curled up into a tube, it is very thin and dry like paper, not plastic even once. You can chew this, but only with good teeth. I tried to describe it in detail so that they would show me where my mistake was. I think maybe apricots are to blame, they are large and tough. Along the way, I make candied apricots according to Angela's recipe, so I chose strong, slightly greenish apricots. I wanted to make a marshmallow out of the leftovers. Maybe these apricots don't fit here? Girls, tell me please! I still have a box of such apricots!

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