Belevskaya marshmallow "Tsar's delicacy"

I have opal marshmallow with a liquid puree. When dry, the marshmallow remained the same height as before drying, but hard. The moisture balance must be caught.

Whipped the mass, not whipped.

[M @ rtochka]

M @ rtochka, Daria, I'm talking about the amount of evaporated liquid in the puree still before whipping I write.

[Hell]

HellDo you boil mashed potatoes? I haven't read about it anywhere. There was an experience - I poured the juice released onto a baking sheet. The result is the same.
Galina wrote in the next topic that she did not notice the difference if the juice was drained or not.
I haven't heard of evaporation.

Yes, I steam-boil apples without a peel and middle in a saucepan with a thick bottom, I don't rub it (I tried it - I didn't see the difference, but, however, it depends on the quality of the apples), but I immediately blender and beat it, according to the state of whipping, guided by Galinin's photo from the neighboring Topics.

[M @ rtochka]

M @ rtochka, Ada-Adochka, girls. Of course, the quality of the marshmallow depends on the oven, and on the quality of the apples. My Antonovka was ripe enough and after baking there was practically no juice. Thanks for your experience and advice.

Galina wrote in the next topic that she did not notice the difference if the juice was drained or not.

I’m going to shake things up a bit, since I’ve been mentioned, if Marina doesn’t mind. I only drain juice from purchased apples. because there is a lot of juice, I pour out about a liter of juice from 4 kg of purchased apples. I don't drain anything from my apples, there is no difference. If purchased apples, then drain and boil a little for 4 minutes with pectin. Then everything will work out. If you do not do this with purchased apples, because you do not drain the juice and do not boil it with pectin, then it will work .. nothing will work, the "sole" will work. But this is about our apples, although they are grown in the neighboring Federal Land, they are very different from their home ones.

drain and boil a little for 4 minutes with pectin

how much pectin and how many apples?
Thank you all ... Probably it's the oven after all. Otherwise, at least sometimes it would work, I think. And I do it only from Antonovka, it has a lot of my own pectin. I bake it whole, then rub it through a sieve.
Today I bought 3 kg again, could not pass by, for 20 rubles Antonovka !!
So even if not the same as in dreams, but I will have a marshmallow)))

When dry, the marshmallow remained the same height as before drying, but hard.

does it soften after spreading and finishing?

how much pectin and how many apples?

Dasha, it's written in my subject. I don't remember how many ... There are also photos of packs of pectin.

does it soften after spreading and finishing?

Yes, but I made a new composition for smearing, taking into account the previous mistake.

I’m going to shake things up a bit, since I’ve been mentioned, if Marina doesn’t mind.

Galina, of course, I don't mind. On the contrary, I am glad that I have less "work". Moreover, not all messages come to me by mail (or with a long delay).

So even if not the same as in dreams, but I will have a marshmallow)))

And this is the main thing, Dasha! Good luck!

Good marshmallow turns out, very tasty. For the third year I have been making marshmallows in the apple season, unfortunately it (season) happens in a year. Maybe my experience will help lovers of this delicacy. I bake the apples in the microwave, it turns out faster, then rub it through a sieve. 500 gr. I add applesauce 170 gr. sugar and 1 protein, all together without separating, and beat at the highest speed for 6 minutes. the volume is a huge full bowl.I line a deep baking sheet with good paper, apply and level it with a height of 3 cm. Merchant Prokhorov, founder of the marshmallow production in the city of Belev, Tula region, (our fellow countryman) recommended that the mass be lined with a height of a lady's finger, that is, 3 cm.Dry in the oven of a Gorenje gas stove , at first the marshmallow darkened and caramelized, from the high temperature, even with the door open, then I realized how and how much to open the door by measuring the temperature. 3 hours on one side and 2 hours on the other. If the paper is good, there are no problems with "tearing", silicone mats generally remove this issue. I have already worked out the "technology". I dry 2 baking sheets at once, each includes 1 batch of apple mass, I do not put off the mass for coating, it becomes somehow ... I don’t like it in short, then maybe on another day 2 more, when the cakes are ready I make 1 more batch of mass and it’s enough for spreading all 4 cakes. I cut each cake (layer) into 3 parts, smear it and dry it, then rub all this beauty with powdered sugar, leave it on the table for another day and wrap it in paper, and then the pleasure begins both with the marshmallow itself and the process of giving to loved ones !! !

The merchant Prokhorov, the founder of the marshmallow production in the city of Belev, Tula region, (our fellow countryman) recommended that the mass be lined with a height of a lady's finger, that is, 3 cm.

I look at the finger: in length ... thickness ... no, I'm not a lady

I dry in the oven of a Gorenje gas stove, at first the pastille darkened and caramelized, from the high temperature, even with the door open, then I realized how and how much to open the door by measuring the temperature.

What is the temperature in the oven for drying the mass, +90, +100, degrees C?

I look at the finger: in length ... thickness ... no, I'm not a lady

Hell, at the time of Prokhorov, the ladies were more expensive. Merchants like that .. My finger is just under the frame - 2cm.

[Ada-Adochka]

Ada-Adochka, lady, you are a lady. only modern and don't even try to measure your fingers, you still won't get that size The merchant Prokhorov apparently had other standards



gawala, I keep the temperature 80 -85 degrees no more

[Svetlana]

Svetlana, I will ask too.
80-85 expose by the oven itself?
Have you tried to measure with a portable thermometer?
And one more thing: do not know where exactly the temperature sensor is located in the oven?
Why do I ask ... I set the temperature on the oven, put in a thermometer, it shows correctly. But when installing a baking sheet with marshmallow, the temperature near the marshmallow drops significantly. Up to 50-60.
So I think, maybe we need to raise the temperature?
Well, because already

Maybe my experience will help lovers of this delicacy

You would describe the whole process, what temperature, drying time, post-drying temperature, post-drying time and a photo for clarity.

Have you tried to measure with a portable thermometer?

there is no thermometer in my oven, there are only numbers from 1 to 8 1 = 150 degrees this is too high for marshmallow, and therefore I set the gas to a minimum, open the oven I hang a thermometer with a probe on the door, the probe is aimed at the hot air coming out, and I watch the temperature ... If I open the door higher up, I close it lower, thus setting the pace I need. and calm down for 3 hours and further in the text.

You would describe the whole process

I have already written the whole process and in detail, if you are interested in some stage in more detail, I will answer with pleasure

what is the temperature, drying time,

3 hours on one side and 2 hours on the other.

I keep the temperature 80 -85 degrees no more

Well, because already

I believe ... I have suffered so much with this marshmallow .... I think either she is me, or I change it. Change a good new stove, for an electric one, because of one marshmallow, it's funny. and in email the oven can be set to any temperature and no problems. Well, that is, that is, So I had to somehow get used to the gas, well, I'm stubborn and overcame this wisdom !!!

[Marinochka]

either she is me or I am her

Again she me
So...
I baked the apples and rubbed them. It turned out 850 grams of puree. I cooked it, added pectin, and it came out with mashed potatoes 700 grams of this kind:


Beat with sugar, added protein. To the peaks just in case. Usually not that cool.


Well, on a baking sheet. I smear it with a spatula, it comes out pretty even:


On this fffsёёё
What happened in the end, I didn't even take a picture, it's cool again ...
I did it a week ago, yesterday a new attempt, I decided to increase the temperature to 90. I dried it even with a blower fan. It makes a terrible noise, we went for a walk)))
Everything settled as usual.

Conclusion made that it is not about the mass
Something is wrong with the drying process. I look into the glass. For the first 2-2.5 hours, it looks like inflated! Smooth all, beautiful. And then it seems to be blown away.
I'll probably leave these dances for now. Until next year ...

Marinochka, I apologize for such a not optimistic review. But suddenly someone else will tell you something. Well, experience is still an experience, so what it is

final drying temperature, final drying time and photos for clarity.

This moment is very interesting to me. Dried at 80 degrees. missed further ?.

added pectin

Dasha, why pectin? If these are your own apples, or from the market, then pectin is not needed. Pectin is good for purchased and foreign apples. Without it, marshmallow will not work. You read my topic, I describe this moment there.

Smooth all, beautiful. And then it seems to be blown away.

Dasha, she behaves the same way in dryers. First, it rises to the protein, and then settles, deflates and the drying process begins.

Purchased apples, yes. I put the pectin once. I thought he would somehow strengthen the mass. But still ...

Here's a picture of what I usually get. It is not airy at all! It is delicious, of course, aromatic. But it is precisely the consistency of the cardboard. I cut with a knife with a creak

Squeezed in the middle, does not straighten.

[M @ rtochka]

M @ rtochka, Dash, can you buy a good dryer and not bother with the oven? It is also necessary to select the temperature, on the main drying, the ovens are all different, then the temperature at the end of drying, to experiment with the mass, the overburned is not suitable for the oven, the marshmallow turns out exactly the same as in the photo. An underwhelmed one will not work either.
At what temperature was it dry?

Yes, the dryer is not particularly needed, there is no dacha. The oven sometimes dries something, enough.
Dried at 50, as expected

I never get soft layers. If soft, then moist in the middle. Therefore, I dry until tuk-tuk. Then it leaves a little. But the bready look is a dream

Dried at 50, as expected

Dash, in the oven, you still need to make the temperature higher, not 50 degrees. In the dryer 54-55 degrees. And if you open the oven, then the temperature there is even lower than 50 degrees. Try to set the temperature higher, all the same, the volume of the oven is greater than that of the dryer. Start at 60 deg. And then look at the layer.

But the bread look is a dream

Experiment with the mass. Unless, of course, there is a desire.

[M @ rtochka]

M @ rtochka, try to do it at 500 gr. applesauce 170 sugar and 1 protein, you have 850 grams of puree for 1 protein. pectin is not needed here at all. Apples have the highest pectin content of any fruit. Even in the "market", it is an apple and an apple in Africa, all this nonsense !!! The most important thing is to be Antonovka !!! no other. It was not for nothing that Prokhorov made marshmallows only from them, do you think he did not have other apples? We were at a production facility in Belev and saw how everything was going on, only then everything began to work out for me. I also tried to dry it in the dryer, but I did not like it, it took a very long time since the temperature in the dryer was up to 70 degrees, or even less. I thought to buy a specially designed dryer for marshmallow, a more powerful monitor for this topic, but everything is up to 70 degrees, which is not enough, I need 80-85 well, not more than 90, because if it starts to rise more and then falls off, it will caramelize and darken. Don't give up let you her, not she you !!!

For the first 2-2.5 hours, it looks like inflated! Smooth all, beautiful. And then it seems to be blown away.

maybe it is already ready for you in these 2.5 hours, you dry it with convection, but with the breeze everything happens much faster.You may be overdrying it. You try the marshmallow, if it doesn't stick to your fingers, then it's time to turn it over or turn it off altogether. It seems to me that you overexpose it, because the time in the recipes is given according to your feelings and the ovens are different for everyone.

850 gr puree for 1 protein.

I boiled it down, there are 700 left)
I do ONLY from Antonovka in principle.

it is already ready for you in these 2.5 hours

no! There was an experience - she turned over the layers. So they stuck to the paper, it turned out completely nonsense.
Well, I poke my finger into the layer, it is completely wet in the middle.

There are still apples, I will try ... Already a bag of undersludge lies, I will eat until summer
Thanks for the support! Really ... big

[Svetlana]

The most important thing is to be Antonovka !!! no other

This is all theory, but in practice, Galya (gawala) has proven many times that excellent candy is obtained not only from Antonovka.

everything is up to 70 degrees, which is not enough, you need 80-85

Nonsense, it dries perfectly at 70 degrees. Long time, yes, but the result is worth it.



Svetlana, please show a photo of your marshmallow from the oven.

maybe it is already ready for you in these 2.5 hours,

In the oven for 2.5 hours the pastille CANNOT be dried. And don't turn it over. It is still damp. Dry - yes, but not dry.
Dasha, it still seems to me that you have killed a lot.

I thought to buy a specially designed dryer for marshmallow, a more powerful monitor this topic, but everything is up to 70 degrees, which is not enough, I need 80-85

Ideal marshmallow dryer.

Belevskaya marshmallow in Lequip D5 Eco dehydrator (gawala)

[gawala]

Ideal marshmallow dryer.

I saw this too, but the price tag is higher than my budget and for one marshmallow to buy for 11-14 thousand like that ...
and their temperature is still no higher than 70-75, and in my "Dry Hove" the same, it makes no sense.



gawala,

In the oven for 2.5 hours the pastille CANNOT be dried.

yes, you are right, but I thought suddenly with convection it happens several times faster, I don’t have it (convection oven) so I can’t know for sure, I just assumed it



elvin,

Svetlana, please show me a photo of your marshmallow from the oven.

Here's how to get hold of a good fotik. necessarily

and their temperature is still no higher than 70-75

And she is not needed above.

I thought suddenly with convection it happens much faster,

No, what are you ... this process is not fast. 6 hours minimum.

I saw this too, but the price tag is higher than my budget and for one marshmallow to buy for 11-14 thousand like that ..

In fact, such a dryer costs at least 23 thousand. rubles. (300 euros)
You know, but we just bought it for the marshmallow and because of the marshmallow, and I did not regret not a minute, not a second. You can go and buy this marshmallow at any time, but I do not have such an opportunity and will never have. Therefore, there is only one way out, to do it yourself.

Marina, I'm sorry for a little interference with your topic.

you can go and buy this marshmallow at any time, but I do not have such an opportunity and will never mark

judging by the photo in the next topic, we all do not have the opportunity to buy SUCH marshmallow!
For me, the store was not even next to it)

[gawala]

gawala,

In fact, such a dryer costs at least 23 thousand. rubles. (300 euros)

everyone has their own cockroaches

everyone has their own cockroaches

Why cockroaches? If I live in Austria and cannot buy what I want, then I am looking for a way out. I found him. Her husband loves the pastila. With plenty of your apples, why not do it. And why not buy a good technique and not suffer with the oven.

Girls, Teskoma has such a dryer for the oven, it is also suitable for marshmallows, probably

[gawala]

gawala,

If I live in Austria

Yes, it's just great if in Austria you found a way to pamper your husband, and if in Russia, I personally can't afford it, with my pension. Well, this is almost a political issue that is not at all on our topic. well, we find ways out of any situation. There would be a desire

Teskoma has such a dryer for the oven, it is also suitable for marshmallows, probably

It seems to me that the height of the side is no more than 05cm. For marshmallow, this is not enough. At least 1 cm. I made in silicone pallets, height 0.9 cm. Has dried up to 0.5cm. Of course it worked, but I won't do it anymore.

You can do it not along the side, but put a frame and make layers higher. 3 layers at once.

You can do it not along the side, but put a frame and make layers higher.

Well that's yes .. paper-frame-oven.

[Galina]

Galina, girls! I am glad that you are sharing your experience and communicating here perfectly without me !!!

Still, my recipe and temperature regime may not be suitable for all ovens. Then you just need to adjust to your own, but the marshmallow is worth it! And buying a lot more expensive, and your own is always better (my opinion).

Pastila not very presentable, but without proteins
I gave it as a gift, the girl can't have eggs. She said it was VERY tasty !!

Beat for 10 minutes at maximum, then added chickpea broth. I also want to try it somehow and without it, only apples and sugar ... And here I was, I decided to add.
She is low, sagged strongly. But quite soft, you can bite.