Belevskaya marshmallow in Lequip D5 Eco dehydrator

Why? Don't like the taste?

I like it, I like everything, but I’ve got used to sweeter marshmallows with a minimum of sugar. And these apples are gone anyway.

making marshmallow from Antonovka!

We are waiting for the result.

Pastila dries for 14.5 hours. Hands are itching to turn off, because in all respects it looks like a finished one, the surface is dry, the traces after pressing are leveled, BUT I AM FLINT! I'll wait at least another 1.5 hours, then I'll take a look.

Hands are itching to turn off. I'll wait at least another 1.5 hours, then I'll take a look.

Keep calm..

Galya, the corners of the marshmallow are rising, you can see the edges are already well dried, it costs 15.5 hours. Damn, what should I do? : girl-th: Apples are different. If it was made of anise, I would not look at it before 20 hours of drying. Can it dry out faster from Antonovka? All the same, I'll dry it for another 1.5 hours and maybe that's enough? I try with a match, it comes out visually dry, rub the match with my finger, like there is some kind of moisture on it.

what to do then?

Take out.
Turn the sheet over with the paper up and in the middle try to tear off the sheet of paper with a knife and see what is there, you can see it dry or not.
Well, it happens to me that the corners are higher than the waterline. nothing all then leaves and softens ..
Or turn it upside down and let it dry some more.

[Galina]

Pastila I have this time must work out. Well, last time I treated everyone, and rasped that next time the marshmallow would be at the level, and poked everyone's photo of Galina marshmallow, as a standard of the correct Belevskaya marshmallow



Galina, I'll try it now

Pastila I have this time must work out.

Yes, it will work, where will she go ..

poked everyone

Here it is, international recognition !! She lived (tears of joy and happiness) ..

I'll try it now

First, try to tear off the paper in the middle and look, and then dry it out if necessary ..

[Galina]

Galina, Galya, I tried it. Turned over, in the middle, knocked off the paper a little, with the tip nlzha slightly opened the layer - damp. Let it dry until dry, out of harm's way.

Let it dry until dry

Sushi means further. It can even be upside down.

[Galina]

Galina, Galya, turned it over and carefully removed the paper in the middle.

in the middle.

Isn't it damp in the middle? You touch your hand, hold your hand under the paper, it should be soft, if not ready .. right here soft-soft .. Such as a biscuit, bending ..
Don't worry, some kind of marshmallow has dried for 18 hours ..

Gal, so I always have it soft to the touch and sometimes dry, but when cut, inside is a little dry. She ran away right now on business, reduced half an hour, it turns out 19 hours will dry. It seems to me that the travola does not hold the stated 70 degrees.
Right now I go out, a man near the house is selling Antonovka for 50 rubles. per kilo. Over 5 kg. bargained for 40 rubles. I had to return home, unload. So now I have a conveyor

Right now I go out, a man near the house is selling Antonovka for 50 rubles. per kilo

Shas I go out, there is no peasant, nobody sells Antonovka. She sighed, took a bucket, a ladder and went to pick apples from an apple tree .. I need to make two pastilles. One will go to Vienna. To one good woman, mother of many children. Well, and we'll eat the second one ourselves, why is there ...

It seems to me that the travola does not hold the stated 70 degrees.

Only measure the temperature.
I used a pistol to measure in mine. ? 70 hail, like one penny. In the infrarot, even +71 showed, but this is when the infrarot was working.

Shas I go out, there is no peasant, nobody sells Antonovka. She sighed, took a bucket, a ladder and went to collect

[Silyavka]

Silyavka, that is how we live..

[Jackdaw]

You missed Jackdaw your right now a man with Antonovka .....

You missed your Jackdaw right now, a man with Antonovka ...

Oh, and don't say godfather ..

And I never won the marshmallow ... In the process of drying, she burst into tears at me. It stuck tightly to the net and to the pallets ...
But the beloved said that it turned out yummy even in this form.

During the drying process, she burst into tears at me.

Oh how! And why?

[Galina]

Galina, I don't know, I whipped it up well, put it on pallets, and she, she ... so with me
that's how she burst into tears

this is how it stuck (the pallet hangs, I hold it by the edge of the net, the holes in the net are about a millimeter)

that's how she burst into tears

Looks like synthetic mesh was not to your taste. Paper or natural fabric (theoretically, haven't tried it, don't know)

It dried for 19 hours, lay in less than half an hour, the edges dried so that they crumbled, barely ripped off the paper from the edges. I cut the layers in half and-and-and, the middle is very slightly damp. I was afraid in such a state to grease the souffle and put it to dry, because it will soften even more, put it back into the dryer. Damn, how can you dry it? I'm afraid until the middle dries out completely, nothing will remain from the edges. I pierced the paper with a toothpick, and for the last 2 hours I was drying it upside down with the paper removed from the middle.

[elvin]

elvin, calmly, without panic, it also happens to me that the edges crumble, it's okay, you gently grease the souffle and dry it, everything will soften. In principle, it's okay that the middle is straight a little, slightly damp, it happened to me too. A thin strip of wet .. Smeared and dry. The taste did not suffer and among the cakes it was not noticeable that some thread was not completely dried there. Well, go ahead and complete the experiment.

Yes, Gal, such a thread seems to be wet. Then right now, pull out, cool, layer and put on dry?

such a thread is wet as if. Then right now, pull out, cool, layer and put on dry?

Yes .. that's how the thread is wet. it seems like a little bit to her dry. It's okay to sandwich and dry. Nothing gets wet ..

That's all, Galya, that's what she did. Beat the soufflé for spreading well again and spread it on the cakes. I put it in the dryer. I'll show you a cut tomorrow. And finally, I realized with my dryer you need to dry at least 20 hours, period.

I'll show you a cut tomorrow

Come on. will wait. I'm doing it now too. Two pastilles ..

And finally, I realized with my dryer you need to dry at least 20 hours, period.

All dryers are different. This should be taken into account. 20, well, that means 20 ..

[gawala]

One will go to Vienna. To one good woman, mother of many children. Well, we'll eat the second one ourselves, which is really there.

gawala, Galina, and a little candy?

and a little candy?

For a child, always first of all ..

[Galina]

Galina, well!

well!

Tomorrow..

Galya, I hasten to greet you to inform you that the sun has risen !!!! And at the same time show off your marshmallow.


The pastille turned out to be superfood tasty, soft, fragrant, apple. The middle turned out all the same a little damp, but it doesn't matter, it won't last long. I'm starting a new batch of marshmallow right now. I determined the algorithm for myself, dry for 19 hours, turn over, carefully remove the paper from the middle and dry for another 2 hours.
Pebble, let me kiss you, for almost round-the-clock help, for encouraging and not letting my hands drop, for your correct and timely advice. Thank you Galya very much! (there should be a low bowing emoji here)
Gal, I'm thinking, if you put it on 1kg. soufflé 2 protein, can it dry better? What do you think?

still a little damp,

Elvir ,. it will lie with you and you will see, it will be drier.For some reason, layers of sour apples turn out to be slightly damp. Maybe due to acid, I don't know.
Well what can I say? Nothing to say! Pastila turned out to be extraordinary for you. Everything is dry, everything is smooth, everything is soft.

I'm thinking, if you put on 1kg. soufflé 2 protein, can it dry better? What do you think?

Why do you need such difficulties? Yesterday I put 1 protein on 900g and everything was in full lace. And always in full openwork. Why create unnecessary difficulties for yourself? How the candy with two proteins will behave, I do not know, I did not do it.
No, if you want to get confused and a man is sitting at the entrance with apples, then of course, you have to try. Well, if it doesn't work out or the result doesn't satisfy, then the man is right there with Antonovka ..

a man at the entrance with apples is sitting, then kaneshna, you have to try. Well, if it doesn't work out or the result doesn't satisfy, then the man is right there with Antonovka ..

No, right now, she was walking, there was no man, I see he bought all the apples !!!

No, right now there was no man, I see he bought all the apples !!!

Then make 1 kg -1 protein.
But I just advise you from the bottom of my heart, to beat all the same warm puree. It turns out better, even if you interrupt the mass, then this will not affect the final result in any way.
I didn’t have enough apples yesterday, I didn’t want to go picking yet, so I had to bake apples 5 times, I made two pastilles, as I wrote above. Of those apples that were, it turned out 4 pallets, but I needed 5, the sixth would not work, that is, there would not be enough mass for spreading. Well, five is fine. Two pastilles, five rows each. Well, so, I deliberately began to interrupt the mass in a very strong peak, I needed a lot of it and enough for the fifth pallet. And the mashed potatoes were warm and the mass was whipped and interrupted perfectly, it came out very tender, everything dried up perfectly, 14 hours. The paper peeled off immediately, I didn't even leave the layers in the dryer. On the way out, they were flexible, then cooled down and became hard, but that's okay. Perfectly cut. She cut with a ruler and a saw-knife. Now dry.

Galya, I always whip warm mashed potatoes, maybe even slightly hot. I transfer the baked apples to a stationary mixer, it is with good power, then I pass it through a sieve, there literally fibers remain, quite a bit. And immediately into the mixer bowl for whipping. Gal, it seems you wrote, right now I'm afraid I won't find, at what speed do you whip the mass?

it seems you wrote, right now I'm afraid I won't find, at what speed do you beat the mass?

I have 6 speeds. power 1200. I beat applesauce with sugar at 6 speed, 6 minutes, add protein and switch to 4 speed. Beat, depending on the mass, from 6 to 8 minutes. By trial and error, it's better to beat for 8 minutes. I set the time on the kitchen timer. I poke around, turn everything off and put it on the pallet. ... If I need to break the mass into a denser one, then for one and a half minutes I turn on speed 6.

OK thanks! I have a capacity of 1000, 6 speeds, I will do it according to your scheme.

I have a capacity of 1000, 6 speeds, I will do it according to your scheme.

Well, 1200 is declared, my husband said that 1000 is definitely there. when the protein has been added, 6 minutes is the minimum, look at the mass, stop the processor, take the bowl in your hands, look how it is there, the mass, it should not pour out much, if it pours quickly in your opinion, then whisk it again, photo on the previous page look, if there is such a mass, then it's done, it was whipped for 8 minutes.

warm puree, maybe even slightly hot.

29 -30 degrees is optimal.

[elvin]

elvin, specially came to look at your marshmallow. Loving it! Very beautiful, fluffy

[Irina]

Irina, Thank you! I myself am so happy and contented walking !!!! And all thanks to our guru and mentor Galechka!

our guru

This is all bullshit. Gurus are different there ..
Here's the most important thing (see below).

I myself am so happy and contented I walk

This marshmallow will go to Vienna tomorrow. Who does not understand, then this apple is drawn ..

Galya, right now, according to your scheme, I whipped the souffle onto the first layer. Well, it turned out quite a different quality. And so much of it. Whipped 1 kg. apple mass, it turned out on the frame and there was still a full bowl left. And the frame remained almost clean. In short, there are no boundaries to perfection in the world. I will seem banal, but thanks to Galechka for another hint.
In general, it would be nice to put all these tips on the first page for newbies. Few will dare to reread all the pages.



With such a whipping scheme, I had 4 layers and a bowl for the layer remained

In general, it would be nice to put all these tips on the first page.

Elvir, then everything should be transferred to the first page. I sort it out (quietly by myself, practically conducting a conversation) each of my marshmallows. And there were almost 53 pages of such pastilles. A year of work on yourself and the marshmallow.

Few will dare to reread all the pages.

Well, those who do not dare to master all the pages will ask online ..

according to your scheme, beat the souffle on the first layer.

Until a solid state?

and there is still a full bowl left.

Yesterday I whipped two portions to strong peaks, put them in a tray, the rest in a container. Then she took this residue and back into the bowl and beat it again well, and I got another pallet, just the third. I beat the next two masses not to the point of stupor, but so that there would be a mass left for an interlayer of two pastilles. And as a result, the masses even turned out a bit too much. Too much for the interlayer and not enough for the third pallet for the second dryer.

Until a solid state?

Well, not quite to strong peaks, and a little tighter than whipped before. Galya, 8 cakes are probably very high, will it turn out marshmallow?

I had 8 cakes. Well, okay, they ate it, no one got poisoned or choked. .. The place allows to make such a height in the dryer, take it and make it for a test. Then you decide for yourself whether to do this or not.

and a little denser than whipped before

Yeah, I get it. Here we have to look again at the final result. Would you like the whipped marshmallow just like that or not. If you are satisfied, then do it a lot. All by typing.



Well, and the cut of yesterday's marshmallow. The softest, most airy ... That's what different varieties of apples mean ..

Galya, are you here? The pastilles were dried for 21 hours, literally to the breadcrumbs. Which also seems to me not good. I gave her more than an hour to rest, the paper came off easily, but the layers themselves remained tender and fragile, just sugar ones. She began to cut carefully with a knife, and he immediately split.
Okay, one was a spare. I was already afraid to cut the other three, missed the whipped soufflé as it was and put them to dry. Gal, what do you think, will soften a little right now, cut it, put it on top of each other and send it to dry, or now let 3 large cakes be dried? And after 3 hours after drying, can the pastille stay cool in the dryer, or is it necessary to remove it from there?

are you here?

No, I just came. I was not at home.
Well, he broke away and God bless him. Take the one that did not break away, that did not break away at it, and so on. You don't have to cut it in half, you can coat and dry it with whole palsts. There is no difference.
Do not leave it in the dryer after final drying, it is not necessary at all, it can just get wet there. And why are you going to keep her there, what's the point?
Elvir, time must be selected, look at the layer, I always say this. Your mashed potatoes were whipped a little differently, this also affects the drying time. Perhaps 21 hours are not needed, perhaps less. It's okay, everything will be fine. Do not worry. Once you have already made a candy, then the next one will always work.

Galya, thanks! After 25 minutes, I pulled it out, cut it, slightly missed the junction of the two halves and hoisted it on top of each other. I smeared the incision site and returned it to dry again. I was called urgently to work, so I wondered if she could cool down there.But since it is impossible, then I have timed the time, in an hour I will run home, take it out, fortunately I work not far from home.

so I wondered if she could cool down there.

Better not to leave. The top layer of the soufflé becomes sticky.