Belevskaya marshmallow "Tsar's delicacy"

[Veta]

I rubbed apples through a sieve in Kenwood, it was metal, but nothing darkened.

Veta, tell me, please, did you take a lattice with large holes and scratches down?

Welcome. From our table, to your table ..

Checkmark, did you connect all the layers in one stage with a raw mixture and dry them, or first in pairs, and then everything in one multilayer layer?
It's very beautiful! By the way, what kind of apples did you use?

did you connect all the layers in one stage with a raw mixture and dry or first in pairs, and then everything in one multilayer layer?
It's very beautiful! By the way, what kind of apples did you use?

I cut the finished layers, missed, connected and again dried. And what kind of apples I have no idea. What grows under the windows, she did. It is a local variety and is quite tasteless, although very large and juicy and firm.
By the way, as it turned out, the longer the marshmallow lies, the tastier it becomes .. Here's how you eat bread .. I wrapped it in parchment and put it away in the refrigerator.

I put it in the refrigerator.

So it is recommended to keep in the refrigerator (if for long-term storage) in a closed container, sprinkled with powdered sugar. In a warm room, even in a closed container, the marshmallow ceases to be the consistency that is obtained at the beginning.

what variety of apples did you use?

It is best to take Antonovka, which was used for this marshmallow in tsarist times. Its baked flavor is unlikely to be compared with other varieties. Well, if there is no Antonovka or no identity is needed, but you need to use your own apples .... It is interesting to compare different options.

for long-term storage)

Who will give it to be stored for a long time?

In a warm room, even in a closed container, the marshmallow ceases to be the consistency that is obtained at the beginning.

Absolutely nothing is done to her .. I lay on the table for three days, not covered with anything at all. As it was, it remained .. even softened .. Not so, which is in the photo above. Another .. I have been experimenting with Belevskaya for two years. I am looking for the best option, well, figuratively speaking, "as in a store, real", because there is no recipe and cooking technology anywhere .. This is the manufacturer's secret ..

manufacturer secret ..

That's for sure. Just not the fact that he has it according to the same old recipe

Just not the fact that he has it according to the same old recipe

Well, who knows .. maybe another one. But, my marshmallow completely satisfied me. Exactly what I wanted. Springy, dry, bread and loaf.

the marshmallow completely satisfied me

Exactly, and I also say that the taste is excellent - we will assume that this is the very recipe. Maybe there is a better one - we'll wait!

Maybe there is a better one - we'll wait!

No, we will not wait, we will improve our skills ..

While we are waiting for the best option, of course we will continue to cook this one and try different varieties of apples. I have little Antonovka left - there would be enough for other recipes (meat, pastries).

In a warm room, even in a closed container, the marshmallow ceases to be the consistency that is obtained at the beginning.

I kept it at home in a closet from September to January. Sprinkled with powdered sugar and wrapped in parchment paper. The last one was eaten for the old new year. Absolutely nothing happened to her.
I made 12 loaves two years ago. Cut the finished oven-sized pan into 3 parts, resulting in rectangles with a height of 3 layers of about 15x30.
Did on this carefully read the Forum Rules recipe.Only I had apples of all sorts, I don't even know the varieties, since they were picked in an abandoned garden.
I did it with sugar and fructose, I didn't see the difference.
Of course, I didn't eat the old marshmallow, but the one that is sold in Tula now tastes worse for my whole family than my homemade one. I bought it specially for comparison.

Girls! Something I’m kuku: girl_sad: you can put it in the oven for 2 trays at once, otherwise you can put it in the oven one by one for 6 hours: o You did the branch one at a time: girl-th: The pressure is low today, very low: girl_cray1: DUE

I stuck three at once! And at times I changed the regime. That top-bottom, then convection.
Baking trays once changed everything in places, so, for prevention.

Mercy, merci! I will do it for 2 at once!

[Wiki]

Wiki, I also liked my marshmallow more. And at the expense of storage - I passed on the recommendations. And there already everyone decides for himself where to store.

you can put it in the oven on 2 baking sheets at once, otherwise one by one for 6 hours

Marina, of course, if the oven allows, put on 2 trays. I didn’t risk it, and I had to go away (there was no one to move it up and down) and I left the kitchen with a clear conscience.

I put two trays on the convection. In some places did not change. I put it at night for 5 hours at 70 g. with a slit. I have an electric oven, it turns off itself after a specified time.
In the morning, I took out the finished marshmallow, cut it, smeared it and for another hour.
Then for a while she still lay on my table - it cooled down and dried out.
The daughters liked the cropping-crunches the most.

I put two trays on the convection.

I didn't dare to mess with convection - I really wanted to get a fluffy marshmallow at the exit, I didn't dare! Now let's experiment a lot!

The daughters liked the cropping-crunches the most.

And while I cut it off - I was slowly eating up these crunches.

So if you put lush on 2 baking sheets, it will not work?

curvy will not work out?

I was just afraid to entrust it to my oven. There was an experience of unsuccessful baking on two baking sheets ...

Yeah! Then it's better not to take risks, especially if hand hooks: crazy: will do one by one: this: Marina thank you!

Marina, can you still risk 2 ?! : girl-yes: This is probably just my oven being naughty ...

Okay! And why not: girl_in_dreams: I'll put it on for the night, then unsubscribe: victory: what happens!

unsubscribe what happens!

I keep my fists for good luck - let everything work out !!!

Thank you very much! Whatever happens, it will still be delicious!

it will still be delicious!

That's for sure - so the girls say that even "crunches" are on sale (as I understand it, overdried marshmallow).

[Marish]

as I understand it, overdried marshmallow

Exactly ...

Marish, and what if you try it from frozen puree.

Frozen from baked Antonovka), but why ...

Innusya, hello, I'm glad I dropped by! It seems to me that it does not matter whether the puree is frozen or not. And the rest of the mixture of whipped proteins with mashed potatoes I kept for 3 days and the volume was kept the same. I cooked on the second day - the same effect. So, Innus, try it, and I'll hold my fists for you for good luck !!!

That's for sure - so the girls say that even "crunches" are sold (as I understand it, overdried marshmallows).

I wrote this about crunches! I bought it at Globus, it’s very tasty, but it’s expensive, so I’m not afraid of what will happen, we will eat it anyway: nyam: So, now I’m on business: mail1: put it in the oven only in the morning (still standing) in 2 rows, at first I thought not enough for 2, but it was whipped well and everything was enough! This is what I wanted to ask, I want to add cranberries to the filling, but I'm afraid it will thin the filling: girl-th: what should I do, please advise! Maybe put a kiss, I have fresh, not ice cream! Here

Marina, I think it was necessary to whisk together right away ... Otherwise, the filling may become thinner. So it's already in the oven or is it for the next batch?
In principle, when folding, you can try to make a layer ... on a small amount of pastilles.

I put two baking sheets in the oven at once, and the filling (part 4 as stated in the recipe) is in the refrigerator, so I want to add cranberries to it, ready when I bought it, there with different additives cranberries, raspberries, cherries, but in the filling: girl-yes: I'll probably add a whole one, or maybe add a pictinchik, I have it, for thickening, eh?

the filling (part 4 as stated in the recipe) is in the refrigerator

I thought it was the second stage of baking.

can add a pectin, I have, for thickening, eh?

We will invent a new recipe now. What if we make a real old one ?! ...

Try to add cranberry juice in pure form to part of the mass for the layer. Baked apples contain enough pectin. Maybe someone else will tell you if pure juice will not damage the pastille?

Maybe someone else will tell you if pure juice will not damage the pastille?

It won't hurt .. I have raspberries ..

Ok: victory: I'll try!

Thank you for your responsiveness, Galina!
Marish, you see how great it is - she just asked a question, and the answer is already there! Thanks to Galina.
I hope everything works out great.

[Marina]

Marina, bought Antonovka, I really want to try the recipe. Only now, reading the comments, I got confused. Apples 2 kilograms, or should there be 2 kilograms of ready-made puree?
And the temperature is 70 and 80, is it no convection?

Apples 2 kilograms, or should there be 2 kilograms of ready-made puree?

Elvira, in the recipe there are 2 kg of apples - total (not peeled). Sugar is quoted to this weight. But when you taste the puree, adjust the amount.

Below I saw a comment about the weight of apples, the question is removed. The only thing left is convection

The only thing left is convection

If a reliable oven, try with convection - I didn't dare

[Marina]

Marina, with convection the temperature is usually reduced. I will do as you do without convection. Thank you

Everything is clear about convection, but I decided to start with nothing in the recipe that I found. So next time I will experiment with two pallets and convection.

I made! And they ate it! : nyam: same day, little! I did it on two baking sheets at once, with convection of 80 degrees, after 6 hours. it was damp, I had to turn it upside down and dry it a little tk. it was still wet and stuck to the paper. Dried for another hour at 100 degrees. then I cut it in half, spread the remaining puree on top, covered it with half, in short, it turned out 4 layers, and an oven for 3 hours at a temp. 100 gr. then I cut it into portions, it was not badly cut, but at the end of the day it softened, very tasty and very similar to real marshmallow, in my opinion the problem is only in milling:: girl_in_dreams: I will expose the photo as usual,

with convection 80 degrees, after 6 hours.

That is why I was afraid to do with convection - I preferred not to deviate from the recipe.

ate! the same day, little!

I am very glad that everything worked out and I liked it !!! Thanks for the detailed report - I think everyone who will cook will also come in handy!

Here are the promised photos!

Marisha, how beautiful they are! Great! I am very glad, thanks for the photo report.

... but at the end of the day it softened ...

Did you leave a gap? I inserted a pencil so that the moisture left. Therefore, my edges dried to a crunch, I cut them off and my daughter gnawed these scraps separately with tea.
And I beat the mass for quite a long time, it became snow-white and dense.

If the oven holds 80 * C, do not keep it ajar. I beat the whites until the peaks, and then, together with the puree, for 10 minutes (as indicated in the recipe) and the mass is snow-white - you can see in the photo.

I've done it in ajar. And not that by the end of the day, but after three months it did not soften

And I'm doing just fine too.

Ovens are different for everyone, like apples, however.
I think that Marina has softened because it remained too damp due to the fact that the door was closed, so I wrote about the gap.
I did it on convection, two baking sheets at once (it is clear that there is more moisture than there would be from one) and with a slot.

Ovens are different for everyone, like apples, however.

And this is natural - I am talking about this on all pages.