Belevskaya marshmallow in Lequip D5 Eco dehydrator

Here's my cake, I'll show you the cut when it's completely cool. But I'm sure the marshmallow turned out super. She is so delicate, and so softly bouncing at the slightest touch. I ran home exactly 2 minutes before finishing drying.

it is true that the marshmallow turned out super.

Have no doubt..

I will show the cut when it cools completely

I will wait. Take your time, let her cool down completely. Until the evening for sure. It remains warm inside for a long time.

softly springs at the slightest touch.

Well, you see, don't be afraid to dry it out. Everything softens perfectly. It is better to dry out than not to dry.

It is better to dry out than not to dry.

Yes, Gal, I think my experience will help others. If there is any doubt about the dryness of the marshmallow, it is better to leave it in the dryer. Overdried marshmallow is leveled due to dryness, but unfinished marshmallow will not help anything.

I think my experience will help others

Of course it will help. Any experience, positive or negative, is an experience.

unfinished pastille will not help anything.

That's right..

The promised cut!

It turned out so tasty, aromatic, fluffy and tender. Pebble, let me kiss you again, that you taught me how to do it. ... To celebrate, I also brought 4 kg right now. Antonovka. Now I will probably have pastilles like a fool of candy wrappers. But she does not have time to lie down with us, they are swept away in an instant. I also want to treat relatives and friends, or, more correctly, to boast.

The promised cut!

Sumptuously!!

To celebrate, I also brought 4 kg right now. Antonovka.

The man was still sitting at the entrance ..

But she does not have time to lie down with us, they are swept away in an instant.

Pastila does not bother you. She is hungry and hungry.

it would be more correct to say - to boast.

No, well, there is actually something to brag about. Everything works out great. Now just hone your skills.

Photo from the phone, the digicam is discharged. But believe me, the candy is cool, almost like Gali's!
Girls, please throw in the recipe for where to dispose of the yolks. Tsvetaevskie bays were already baking.

The man was still sitting at the entrance ..

No, there was no man with apples near the entrance. I got the goods on the market.

where to dispose of the yolks.

You buy a Phillips Pasta Machine and make homemade spaghetti. This is how I dispose of it.

But believe me, the candy is cool, almost like Gali's!

Yes, not almost, but the same. Only the apple variety is different. so beautiful, pinkish .. Why should I do it? Easy, nothing complicated.

I have a dough roller with a motor. Yes, thanks, I'll fix the noodles right now.

I have a dough roller with a motor.

Well. There will be egg noodles. But Philips is better ..

No, Gal it is not pink, but due to the fact that it has dried out, it has become the color of cream - brulee. But this did not affect the quality in any way. Weightless, soft, like a good bun.

she is not pink

Yes? Well, maybe the light falls like that. It seemed to me pinkish.

Weightless, soft, like a good bun.

I'm not "lying" when I say that it is like bread, like a biscuit ..

Weightless, soft, like a good bun.

Have you already taken a sample?

Galya, what about my last few games, are they low and tough, harsh? They dry very well, I even dry them out rather until the waffle is crispy. The puree flows around well, thick. I beat it perfectly too. During drying, a soft cake, but after cooling, some kind of rubberiness.Slicing in general has become problematic, it shrinks and does not want to go back. Dried - that's for sure. There is no humidity at all.

Galya, here, the digital camera has taken off the charge.

Have you already taken a sample?

But how! Gru, fragrant, soft, melts in your mouth!

But what about my last few games, are they low and dull, harsh?

Are the apples the same or different? Maybe a lot of juice?
Photos look a couple of pages back. Is it such a puree or another in terms of density?

fragrant, soft

Beautiful marshmallow!

Now I measured the height of the cakes, at the extreme pastila the height of the cakes is 14 mm. The previous marshmallow has 10 mm. Your recommendation for whipping marshmallows is a very valuable addition to the recipe. Girls who will make marshmallows, pay attention to this.

Your recommendation for whipping marshmallows is a very valuable addition to the recipe.

I scribbled these recommendations, I got confused myself .. What though?

[elvin]

elvin, fluffy !!! Home judges appreciated?

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.

Here is this recommendation, a very useful addition to the recipe.

Galya, the puree is very thick, baked apples flow around the whole night. My hand is already full, I do everything as always. Kesha is doing his best)))) Pastila already have 2 containers of 16 liters - one in food wrap, the other in parchment paper. You know what you noticed? When it got cold and cold, the humidity increased at home, heating was not provided. But not cold, but rather humid in the apartment. Could this affect the final result?

Here is this recommendation, a very useful addition to the recipe.

Well, I thought so .. It seems like I didn't write anything smart anymore .. This is the last cleverness ..

[Irina]

Irina, fluffy, soft and weightless. I have it all cut and packaged. Tomorrow I'll go to my sister - I'll give you a treat, I'll stop by on the way to my mother, I'll leave her for tea, I need to treat my colleagues at work, and I left a piece for my own. I'll put the next one right now.

It seems like I didn't write anything else smart .. This is the last cleverness ..

Oh, well, modest !!!

baked apples flow around the whole night.

Wrap around how? Do you leave them overnight so that the extra juice would drain out?

... But not cold, but rather humid in the apartment. Could this affect the final result?

It shouldn't.
You had a good marshmallow.
Do you always do it the same way? In the sense, baked-rubbed-whipped a warm mass, etc., or are there some deviations from the script?

Oh, well, modest !!!

This is my greatest strength. : D I won't die of modesty ..

Yes, Galya. I baked the apples, put them in a colander over a saucepan, and went to bed. In the morning she rubbed with a sieve in Kenwood and put the puree in the refrigerator. In the evening I came home from work, took out mashed potatoes from the refrigerator, weighed out 600 g + 50 g of sugar -3 times, I heat it in a microwave until warm, beat each part for 10 minutes until a lush white state. Beat 2 squirrels from large eggs until dense foam in a hand mixer, a taper (not an advertisement, but just a miracle gadget) add 1/3 to each part of the beaten puree. Then I beat for 5-6 minutes, the mass is dense, not foam, but no longer flows. I put in the dryer from evening to morning 3 pallets through one. And in the evening I bake the next batch of apples. Today I didn’t do anything - I’m even really fed up, and there are still a lot of apples on the balcony.
That is, I make mashed potatoes for future use. I do not have time to immediately process it into marshmallow and it is worth waiting in the wings in the refrigerator in different bowls. Lot

there is

And I used to do this when the marshmallow turned out, or is this your recent know-how, since there are a lot of apples and you need to process them faster?

600 g + 50 g sugar -3 times, I heat it in the microwave until warm, beat each part for 10 minutes until a lush white state. 2 squirrels from large eggs

For 600g puree 2 proteins? Did you do that before?

Neee, Gal, 3 times 600 grams of puree - 2 proteins 1800 g +150 g sugar + 2 proteins
I didn't make mashed potatoes for future use, but it's more convenient now - they flow around well.
Galya, is there a photo of the amount of smear on the layer? Maybe I don't have enough? Or maybe overdrying to dry? I don’t like this new rubberiness. Cutting in portions is difficult. In the phone there are pictures of chopped marshmallows about a month ago, then I'll upload them. Now it is not cut like that, I cut a piece into two parts, sprinkle with powder and put it away for storage. Maybe she will change her mind over time?

but there is no photo of the amount of smear on the layer?

Table spoon with top.

I didn't make mashed potatoes for future use, but it's more convenient now - they flow around well.

Something seems to me, it is not necessary to leave it overnight, the juice comes out, it becomes dry. It is necessary to drain the juice when there is a lot of it, when they float in this juice while baking, I poured out a liter of juice from the pallet of purchased apples, I emphasize - purchased ones. Their apples don't give so much juice. My apples.

Maybe she will change her mind over time?

No, it won't change its mind.

Try to do as you did before, you got a wonderful marshmallow. One bookmark. Bake-wipe-beat-dry-smear-dry. If everything works out as before, because it is normal, then the technology is violated.

Here is my mass.

Here are the pieces. Right now I noticed that my layer is not visible at all. Does it mean little of it? Well, vopschem such pieces are not working out now - they jam and do not straighten, but dry for sure.




Thanks for the advice, Galya. I'll try it all over the weekend. Where to put the ready-made puree? I thought better this way, dehydrated him.

Here is my mass.

Something seems to me your mashed potatoes are not finished. Well, as I can see ..

Where to put the ready-made puree?

Well, nothing will happen to him in a day. If the goal is to make, as much marshmallow as possible.

such pieces

I see .. yes.

I thought better this way, dehydrated him.

Try not to deviate from "my technology"
There will be something to compare.

the layer is not visible at all.

In my opinion, enough. This is not a cake.

[elvin]

elvin, Elvira, the same I want taku pastiluuuuuu
Congratulations on the victory!!! now you can't stop)))

the same I want taku pastiluuuuuuu
Congratulations on the victory!!! now you can't stop))

What are you making a noise about? you will have exactly the same marshmallow .. Make the frame ..

[Evgeniya]

Evgeniya, Thank you! So if you carefully listen to all Galina's recommendations, the marshmallow will definitely work out. Maybe not the first time, but the third for sure.

Maybe not the first time, but the third for sure.

She can do it with half a kick. But he'll figure it out with the frame ..

Here, yes, a frame, quality paper and a good mixer are necessary for something to start working out. And Galya she is always there, always prompts!

And Galya she is always there, always prompts!

Until January. Then for an operation, and in February I have to go back to my homeland .. So let's, until January 16 all yours will be.

Pebble, successful outcome of the operation! So at home you will be even closer to us!

So at home you will be even closer to us!

But without internet. Mom doesn't have it, and I won't run around my friends. Everyone is already old, sick and nervous, and I’ll still be so beautiful.

Galya, good afternoon! Please tell me. I want to diversify the next marshmallow a little. There are frozen berries - raspberries, cranberries, currants. Do they need to be steamed, wiped and added to the bulk separately? I think if 2 make pure apple, and one with the addition of berries. Or just add to the grease soufflé? You did it with berry additives, didn't you? It probably also has its own nuances?

[Elvira]

Elvira, read it here Belevskaya marshmallow in Lequip D5 Eco # 46 dehydrator

[Elena]

Elena, Thank you!

[Elvira]

Elvira, leaf through Temka, there Galya showed different pastilles, in the sense with different fillers.

Please tell me. I want to diversify the next marshmallow a little. There are frozen berries - raspberries, cranberries, currants. Do they need to be steamed, wiped and added to the bulk separately? I think if 2 make pure apple, and one with the addition of berries. Or just add to the grease soufflé? You did it with berry additives, didn't you? It probably also has its own nuances?

I suggest. You can do it with any fruit-berries, both frozen and fresh. The most important thing is not to overdo mashed potatoes. On one pallet, well, in my case 850-950g puree, maximum 150-200g puree. I need 850-950g of total puree per pallet. Well, that's what I'm starting from. If suddenly 700g of apple mass, then 200g of fruit puree will be fine. But frozen berry fruits behave differently than fresh ones. Less is better here. 150g is the maximum. We need a flavor shade. Raspberries give a very pleasant aroma.
I always bake fruits and berries. I pour in the juice, and rub the berries through a sieve. If you are still afraid to do with fillers, then just add baked berry puree to the delayed puree, whisk everything and put it in the refrigerator, until spread. Before smearing, beat again until creamy and smear .. By the way, I will do just that now. Only a layer. Probably I'll make frozen apricots.
There is only one nuance, do not overload the fruit-berry puree into the apple mass. It is necessary to look through where I wrote, how much is optimal, somewhere there are these studies ...

[Galina]

I rubbed the berries through a sieve, it turned out 200g of pulp. And then I added this pulp to the applesauce and mixed.

Galina, here you wrote.

here you wrote.

Yes, Len, thank you very much. Added to the post. I can already forget how much and what. So excuse me. Old age is not a joy ..

Galya, thanks! I will try to add currants to the mass for the layer. I'll show you what happened later.

add currants

I only did it with red, I don’t have black, well, red is true, but there is no sale of black, but red heaps.
Do it. Just don't overdo it. If black currant, then it is fragrant and 150g per pallet is enough. Well mashed potatoes in the sense. We wait. Boast later. A .. in the layer. Well then, you need a little. I read something through a line today, I dumakla in mashed potatoes. Duc and in mashed potatoes you can add to one pallet for experiment .. Then you cut this layer and put it between the light ones, it will be beautiful and tasty.



In addition about fruit and berry fillers. The pastille to which the frozen fruit-berry puree has been added turns out to be more moist than the pastille to which the fresh berry and fruit puree has been added. This marshmallow is more "bread and dry". Just keep this in mind.

In addition about fruit and berry fillers. The pastille to which the frozen fruit-berry puree was added turns out to be more moist than the pastille to which the fresh berries and fruit puree was added. This marshmallow is more "bread and dry". Just keep this in mind.

Even if you drain the juice that will stand out during the defrosting process?
Can't boil this puree a lot?

Even if you drain the juice that will stand out during the defrosting process?

Checked by Len. If I find a photo, I will put it for comparison. I never defrost, I put frozen berries-fruits in the oven.



Frozen cherries.


Fresh raspberries


See how different the structure is. With cherries it is denser and slightly damp, not damp, it is clear, everything is dried. But the structure is different. And the raspberries are fresh. The structure is completely different, lightweight. It can be seen even in the photo that she is different.

And I only have frozen berries.

And I only have frozen berries.

Well, mine too now. I made mashed potatoes from frozen apricots. I baked it, there is little juice in them, or rather not at all. pierced with a blender, rubbed through a sieve and set it aside. Add to the left puree for spreading.
Flax, I mean that "for joy" you do not need to add a lot of puree from berries and fruits. Everything will turn out fine, everything will dry out, just the structure will be a little different, that's all. It is possible that this very effect is given by cherry, densely moist. I have frozen plum, my own, next time I'll make it with plums, add apple cider puree. Let's see what happens and compare.