Omela
Get well!
Deva
Mistletoe, take the report:
Vegetarian meringue
Tasty, sometimes you can do it, since we eat sugar to a minimum. I use diet sugar. And in this recipe it will not work.
Omela
Elena, it turned out great !!!

Quote: Deva
sometimes you can do
Yes, very sweet for me too.
marina-mm
My broth in the refrigerator is frozen in jelly, should I warm it up or can I whip it cold?
Oksana warmed up to boiling water?
Omela
Marina, I never froze in jelly. Today I whipped straight from the refrigerator, did not heat it.
Loksa
Marina, you can, but what is better? ... The girls whipped cold. And I, until it worked, experimented raped the Internet, there she found that they whipped hot, or rather chilled, and then warmed up here it is necessary to conduct various tests to understand when it behaves better. Here at Lenochka-Deva, and Mistletoe and Angela have some handsome men.
Jelly is crackers? Yes? I had this, if you blab it, it melts homogeneous.
marina-mm
Ksyusha, so what to do? To warm or not to warm jelly? I was going to do and
Oksana, I have straight homogeneous jelly in the fridge.
Loksa
Marina, LuchChe do it according to the recipe! And then Little Malchik will kick me out Osedava! Halve the broth, keep in mind that it greatly increases, how much bezeshek will go into your oven?
marina-mm
Oksana, okay, I'll go beat the jelly. I want to make half a portion for a test, it will go into the oven a lot, but with what result?
ang-kay
Quote: marina-mm
I want to make half a portion for a test, it will go into the oven a lot, but with what result?
80-100 grams per oven tab
Omela
Quote: Loksa
And then Little Malchik will kick me out Osedava!
I will not vyp, I just can only talk about what I did myself. I wrote everything in the recipe. But no one forbids experimenting.
marina-mm
I started to beat half a portion, I thought what I would smear there, and added this jelly to 250 g. As a result, it whipped well, more than a liter by volume, I added a pinch of citric acid. Dries on two trays in the oven. The foam is delicious.
Elena_Kamch
Gouache, ang-kay, girls, if you make marshmallows on agar, write how it turns out!
Natusichka
Quote: Elena_Kamch
if you make marshmallows on agar, write how it turns out!
I would also like to know ... now, gelatin is not allowed during fasting, but marshmallows would be made ...
Elena_Kamch
Quote: Natusichka
now, gelatin is not allowed on fasting
Natusichka, gelatin also affects the taste! Usually the right sweets are made on agar.
Natusichka
Well, then even more so !!! Who cooked, respond !!!
Elena_Kamch
Probably no one so far ... Labor days have begun
Loksa
I tried it yesterday with cake jelly, there is no gelatin. It was necessary to pour hot into the foam, I was afraid and I did not really like what came out. It cured badly, you need to use more than one sachet. Result = no, 8) so - before the new broth, you need to eat chickpeas now.
ang-kay
Quote: Elena_Kamch
Gouache, ang-kay, girls, if you make marshmallows on agar, write how it turns out!
I made. I'll post it in an hour
Elena_Kamch
Quote: ang-kay
I made
ABOUT! Great! Angela, we are waiting
ang-kay
I'll post it now. I'm suffering with pictures. Dark..
vernisag
Thank you little thing! I did it too!
They turned out creamy in the oven, in the airfryer, at 110 ° they were pinkish. They were small, they dried quickly, probably 40 minutes. After the airfryer, I put it in the oven for a few minutes, the bottom was soft.

Vegetarian meringue

Photos are even dark
Natusichka
Ira, and now again, in detail, how and what she cooked. You are welcome....
vernisag
Quote: Natusichka
and now again, in detail
In more detail? I had all the tops
I ended up with only 150 ml of broth (I added only 300 ml of water when cooking chickpeas, I didn't read the recipe well, I was a crow), cooled it down and whipped it still lukewarm.
I didn't find powder at home, there were 3 tablespoons of sugar, I put sugar in pieces in a blender and tried to get powder out of it.It turned out a little powder and round balls of sugar, so pretty
For 5-7 minutes she beat the broth in the cache, then added the powder in parts. Not a fig, my mass did not thicken, powder probably took 200 grams. I beat it for another 15 minutes, probably. Then I added vanilla and dripped a few drops of lemon juice. Finally, I added red dye.
I have no oven, I don't have a thermometer, I turned on the smallest light and dried it with the door ajar. In an airfryer at 110 °, it dried for about an hour, then transferred it on a Teflon rug to the oven, so that the bottom would stick. FSE
Natusichka
Ira, 300 ml of water and how much chickpeas? (for broth)
Whisk in Kesh with a whisk? At what speed?
Quote: vernisag
Not a fig, my mass did not thicken, powder probably took 200 grams. I beat it for another 15 minutes, probably.
After that, whipped up?
vernisag
I had about 230 g of chickpea, the leftovers, probably for a year, were lying in the closet.
Beat in the cache, whisk, at maximum speed.
When I added more than 150 grams of powder, the mass began to thicken. Three spoonfuls are probably still gone with a slide.
Omela
vernisag, Ira, it turned out great !!!
marina-mm
I report that the meringues dried at 100 or slightly higher degrees, in 1.5 hours they were soft, kept for a long time (I went to sleep, after 2 hours I just turned off the oven) They blurred, but dried well. Melt in your mouth.
Very sweet, therefore they are still intact. The upper baking sheet turned out with darkened meringues, and on the lower one they were almost white, they are in the photo. Ksyusha, thanks for such an amazing dessert!
Vegetarian meringue

vernisag, Ira, so beautiful than she put off? I’m just a quick teaspoon.
Omela
Marina, glad you did it! Beautiful !! I, too, quickly put it off with a spoon. After 1.5 hours, I felt soft to the touch, but no longer sticky, but when they stood on the table. literally in 5 minutes they hardened.

shl. by the way, I'll go take my portion of sweets ... as I look at yours. girls. bezeshki, so about your own buried I remember.
marina-mm
Quote: Omela
After 1.5 hours, I felt soft to the touch, but no longer sticky, but when they stood on the table. literally in 5 minutes they hardened.
Ksyusha, so maybe I was driving the oven for so long in vain, could I leave it soft and turn it off? Another time you should try to dry less. I was afraid that they would shrink softly or drain into a puddle, so the top ones turned pink with zeal. Well, these are definitely not the last.
Omela
It doesn't take so long, they are soft to the touch, that is, not like that. how they become when dry. But they will harden on the table.
marina-mm
Okay, I'll keep it in mind for the future. And it will definitely be.
Omela
The only thing not to do is to pick it hot from the baking sheet. Then it will shrink and settle.
marina-mm
Oh, this is an important note, let's take it into account.
vernisag
Quote: marina-mm
what did you leave? I’m just a quick teaspoon.
Marina, yes, with an ordinary pastry bag with a nozzle, I have some kind there, probably for 50 rubles. You have good bezeshki!

And I, left a little of this whipped mass, baked lean gingerbread and artistically smeared them with this beefy mass. Dried a little in an airfryer at 100 °
marina-mm
Irina, all going to bake lean gingerbread. What recipe did you make? I have a little more broth, and it can be anointed. I wanted to change the egg for flaxseed in the recipe, I just didn't find lean gingerbread.
Omela
Marina, I'm also going to bake everything, and still nothing. Here they advised me:
Egg-free gingerbread cinnamon! (salomeya29)



And here's another

Quote: Elena_Kamch
The recipe can be used like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158175.0
Only I also add 2-3 tbsp of olive oil. spoons.
And I don't bake it right away, but put it in the refrigerator for infusion.

vernisag
Right now, a little bit will beat us with a slipper and drive us out of sedov with gingerbread together

sugar 0.5 st
honey 2st l
vegetable oil 4st l
water 0.5 st
soda 1h l
spices for gingerbread 1h l (I only have nutmeg and vanilla)
flour 2.5-3 tbsp

Pour water into a ladle or saucepan, heat, add sugar and heat, stirring occasionally, until the sugar is completely dissolved. Add honey and stir well, until completely dissolved, add spices and soda.
I poured the contents of the bucket into the bowl of the combine, added flour and kneaded the dough (kneaded with a silicone nozzle) the dough is soft.
I collected the dough in a lump, put it in a bag and put it in the refrigerator. Then she rolled it out on a rug (approximately 0.7 cm), cut down the gingerbread cookies, removed the remnants of the dough after cutting.She transferred the rug to a baking sheet and baked for about ten minutes, until a slight blush.
It is imperative to cut it on a rug, baking paper or straight on a tar and do not move the gingerbread, otherwise you will get crooked and gnarled. FSE. They are delicious, soft.


Omela
Ira, what a cool recipe !! and how much is it about? Don't you need to extinguish the soda?
vernisag
Little one, I made plump ones (1 cm), maybe 16 pieces, 6 cm I have them.
I did not extinguish the soda, it was extinguished in hot water with sugar
Natusichka
Quote: vernisag
6 cm I have them

Ira, in diameter?
ang-kay
Quote: vernisag
sugar 0.5 st
honey 2st l
vegetable oil 4st l
water 0.5 st
soda 1h l
spices for gingerbread 1h l (I only have nutmeg and vanilla)
flour 2.5-3 tbsp
Irina, so lay out the recipe. Very necessary.
vernisag
Quote: Natusichka

Ira, in diameter?
Yeah
vernisag
Quote: ang-kay
so lay out the recipe
I have no photos
marina-mm
Irina, thanks for the gingerbread recipe, of course a separate recipe would be
It must, must be done and anointed with meringues with chickpeas.
Ksyusha, in ginger-cinnamon butter, they are not suitable for fasting, but honey is also with rye flour, very interesting, thanks
Omela
Quote: marina-mm
in ginger-cinnamon butter, not suitable for fasting,
Marina, and I did not specify ?? Elena wrote that she replaced it with vegetable oil.
marina-mm
Quote: Omela
Elena wrote that she replaced it with vegetable oil.
Ksyusha, you can try then. It just seemed to me that there is a lot of oil to change.
If the gram is 50, then I boldly change without asking.
Omela
I’ll try to bake it according to Irina’s recipe, but I’ll get myself together.)
marina-mm
Quote: Omela
I will only brace myself
This is the most important thing for me.
Elena_Kamch
Quote: Omela
I will only brace myself
Girls, then I will join you about gingerbread ...
For several years now I have been baking a recipe similar to Irina's. Delicious gingerbread turns out! I always put the dough in the refrigerator from several days to several weeks. I noticed that the longer it lies, the more fragrant the gingerbread cookies become And the dough is obedient in work.
I add enough rye flour, the taste of the gingerbread does not spoil it at all.
Sometimes, too, I gather with courage, I gather ..., and then I realize that I was going much longer than I was doing the test

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