Sasha55
Galya, p7.
gawala
Quote: Sasha55
n7.
What will he be about?
Sasha55
I wrote down about heating and rubbing mashed potatoes and 2cm, although I had about the same height. I think it shrank a lot, from the high temperature at once, and the bubbles in the corner from the same.
gawala
Quote: Sasha55
wrote down about heating and rubbing mashed potatoes and 2cm
Try it that way. Warm up, wipe, beat warm, you can first without protein into a fluffy mass, and then with protein. Protein, in principle, does not play a special role immediately in the puree, you throw it or beat it first. Do as you like. I like to beat it into a foam, and then in mashed potatoes .. although I tried this and that ..
Well, centimeters .. I take a toothpick, measure 2 cm on it and make a chiru. And then I walk over the entire surface of the layer, even if I use a bar, I still check the layer thickness with a toothpick.
In general, act-villain!
Sasha55
Was marshmallow and it is gone. The family ate it at supper. The husband said, is that all? 2 days drove the oven and so little? (he did not know that I turned it off at night) Everyone liked it. Ask for supplements.
alba et atra
Gala, congratulations on the medal!
Such a recipe is worthy of two or three medals!
gawala
Quote: Sasha55
Ask for supplements.
Need to do. Urgently!
Quote: alba et atra
Congratulations on your medal!
Thanks Lena!
Trishka
gawala, Galyunya, with a well-deserved Victory and Myadalka !!!
gawala
Quote: Trishka
with a well-deserved Victory and Myadalka !!!
Thank you Ksyusha!
BabaGalya
gawala, Galinka with a medal for you. Miracle recipe. The first time I did it according to Khlebnikova's recipe, it turned out to be not light and a little rubbery for me, but they ate mine with pleasure. Today I did it in your opinion, the truth added sugar, since Antonovka apples and vinegar, in comparison with them, rest in places. But it turned out to be light and airy, now, if only the oven did not let me down, it has been mowing lately. One edge dries the second raw, I will turn around, and what to do while there is no good helper.
gawala
BabaGalya, Galina, thank you! We are looking forward to the result.
Sasha55
Galya, do you bake the berries too, or rub them raw and add to the puree?
gawala
Quote: Sasha55
do you bake the berries too or rub them raw and add to the puree?
I bake and then wipe. The juice, as it stands out, I drain and use it anywhere, you can even add it to the soufflé when you coat the layers. And I rub the berries through a sieve and puree into a mass. You don't need much of it
Sasha55
That is, if I have frozen berries, then I put them in a bowl, in the oven - how much? at least approximately, then drain off excess juice, then wipe it, then add it to the puree? (I warm and rub my ready-made puree, I remember that.)
gawala
Quote: Sasha55
That is, if I have frozen berries, then I put them in a bowl, in the oven - how much? at least approximately, then drain off excess juice, then wipe it, then add it to the puree? (I warm and wipe my ready-made puree, I remember that.
I have them in the freezer too .. There are no fresh raspberries now .. I put a small one in a baking dish in the very bottom of the oven, while baking apples .. If raspberries, then they will quickly bake. If plum, cherry-cherry, then it takes longer. I leave for the same time as the apples .. the pallet of apples closes this form from the heat of the strong. but I only have upper shadows. there are none below, so there is nothing to burn there.
Sasha55
mustache understood, chief. at the exit. I will sculpt. I want with raspberries.
gawala
Quote: Sasha55
I want with raspberries.
It will be delicious .. Then tell me what happened.
Sasha55
OK
Fifanya
And I have an oven with convection and temperature control from 30 °, but opening it to leave a crack will not work, it turns off immediately How then to dry? Will it dry or not?
gawala
Quote: Fifanya
How then to dry? Will it dry or not?

Do 70 degrees, fan and dry .. everything will dry ..
Fifanya
gawala, Galya and an ordinary baking sheet, not perforated are used? Cover it with paper and go?
I just stand there with ready-made puree in thought, put it in Isidri, but there the height is not great, but it will still dry out (2cm will not work at all) or in the oven, so ordinary baking sheets, but what if, like in dryers, you need holes?
gawala
Quote: Fifanya
Ordinary baking sheet, not perforated used? Cover it with paper and go?
In the oven, I always took a perforated baking sheet, I have two of them, covered it with paper and dried.
Try it in the oven for a start .. I also started with the oven .. then you can also in Isidri, for an experiment. Are the pallets not so low there? If you can make a layer height of 2 cm, it will shrink to 1 cm.
Fifanya
gawala, Thank you Gal, went to put
gawala
Quote: Fifanya
Thank you Gal, I went to put
Yes, not at all. Tell us later what happens ..
Fifanya
Did not work out.
I did it in Isidri, at the maximum. I was afraid in the oven, there is no perforated baking sheet.
Everything was whipped almost to the peaks, laid out on oiled trays with a maximum height (almost 1 cm), set to dry at maximum. After 12 hours the middle has not yet dried, 16 hours, everything has dried, but the edges are hard and the layer has accordingly halved. Solid cardboard turned out. I missed the rest, put it in the oven to skim.
In general, I did not like my experiment.
I made a conclusion for myself:
Most likely, do not spread the middle of the thick one, that is, increase the height from the middle to the edge for even drying, or do it in the oven, look for a perforated baking sheet.
If the apples are not Antonovka, but winter apples, then add pectin for greater splendor.
And a simple marshmallow in Isidri comes out wonderful. In parallel with Belevskaya, she made a pumpkin with an apple, very tasty, not hard, curls well, even
P.S And most likely it will be necessary to change the engine in Kenwood, at the last whipping revolutions it began to scream and creak like a wounded Kingkong. Now, when you turn on the kneading machine, it starts working "like the wheels are driving on gravel." Phoned the nearest workshops, Kenwood is not being repaired.
gawala
Fifanya, Anya, it should become soft after the second drying .. You can let the layers lie down immediately from the oven-dryer for 24 hours at room temperature. They will become soft.
Do not whip to hard peaks, whip a warm mass, about 30 degrees, make a height of 2 cm and can be slightly higher, 12 hours is not the limit, you need to look at the state of the layer, it happens that more, a perforated baking sheet is not required, but in principle it is better. If you continue to do it, then the best thing is a frame made of metal or wood 2 cm in height, it can be a little higher, I have not tried it above, you need to make a frame, I will try and tell you.
Nothing wrong. If you continue to do so, just take into account all the previous mistakes ..
Fifanya
gawala, Yes, Gal. I followed your whipping recommendation. Everything was as you recommended. I think that Belevskaya is not for Isidri. I will do it in the oven. I ordered these forms for the lattice, for now. Just their height is 3 cm.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Now the problem is to order an engine from Amazon for Kevud. Where it is, it is not taken to Russia
Masha Ivanova
Fifanya, Anya! Where did you order such forms? Link please? What is its size, side height and price (in case there are no links)?
gawala
Quote: Fifanya
I think that Belevskaya is not for Isidri.
It's hard to say .. I still have a different unit. air with temperature runs differently ..
And you have to watch the time ... I put it at 14 o'clock, always at night, but so that in 12 hours I would be on my feet and could control the process .. As soon as I beat the first mass, I immediately put it in the dryer, then the second and rub, some amount of time passes between them. So, after 12 hours, some baking sheet is already ready, some is not quite yet .. Well, it turns out somewhere around 13 hours in total ..
Fifanya
Masha Ivanova, Len, I bought this from my joint venture, in a personal link I threw 3 cm in height 28 cm in diameter.
Twig
In the oven I did it on ordinary baking trays, not perforated.
I have two baking trays and a wire rack. Total marshmallow in three layers on convection.
Excellent result!
I did it according to this recipe- https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=503737.0
The first drying - the sides are dried, after smearing and the second drying, an excellent uniform marshmallow is obtained, like bread, after squeezing it returns to its original state. I showed the photo here. On page 5.
It is dried in half in height. That is, 1.5 comes out of 3 cm.
Fifanya
Twig, Did you make Veta from Antonovka or just apples?
Twig
Fifanya, from the purchased Antonovka.
gawala
Fifanya, Anya, this is what a slightly overdried marshmallow looks like. It is springy, but it is overdried .. the layer was less, not 2 cm and 12 hours a bit too much .. but it was night outside ..

Belevskaya marshmallow in Lequip D5 Eco dehydrator
Fifanya
gawala, Gal, and correctly recommend, if apples are ordinary, then add pectin. Or maybe this is due to the fact that I added pectin. Although with him everything whipped so well at once
gawala
Quote: Fifanya
and correctly recommend, if the apples are ordinary, then add pectin. Or maybe this is due to the fact that I added pectin. Although everything developed so well with him at once
Anya, I did it with pectin and without pectin .. I'm not an Antonovka. The difference I would say is not in favor of pectin. at least without pectin it turned out immediately soft and airy and bready .. In general, in the photo MK and the subsequent photos are all without pectin .. Here's another. I think yesterday's mistake. a lot of juice from the baked apples came out. Usually I do not drain it, but I punch it all together with a blender, along with the peel, then rub it. Yesterday, with some fright, I drained the juice .. The result did not please, I did not dry much, but the marshmallow itself tastes like dried apples, the impression is that you are eating dried apple fruits .. I don’t know, maybe the apples are just ripe, turned yellow, maybe Indeed, the juice somehow affects the "juiciness" of the marshmallow, but the fact remains. You don't need to drain the juice ..
Fifanya
Thank you Galyun, I will definitely take into account
gawala
Quote: Fifanya
Thank you
Not at all ...
Sasha55
Galya, on Sunday I did some work on the mistakes. With raspberries. The smell was on the entire entrance. It turned out better, but still far from ideal for me. There are no photos, because in the evening it was already dark, but on Mon. after work there is nothing ...
gawala
Quote: Sasha55
on Mon. after work there is nothing ...
This is how apple harvests are processed. I'm already running out of my last box of apples.
Yesterday I did it, normally already, without various unnecessary experiments .. Now it is on the last drying ..
All the same, the most optimal weight of the mass, for exactly my size of baking sheets, 31 * 31, is 950-970 grams. There is no need to postpone anything on purpose. It is enough to put the mass on a baking sheet and level it with a strap-ruler, and the excess mass is just left for smearing the layers in the future. Exactly 2 cm high and a couple of small jars of mass. Well, from all three baking sheets ..

Quote: Sasha55
work on bugs.
Never mind Sasha, everything will work out. The main thing here is "fill your hand and draw your eye" ..
Sasha55
So on my sheet from the oven (60cm oven), two cans of 0.5l mashed potatoes were included and plus 220gr raspberry puree (minus juice and seeds). The result is a layer of 2 cm exactly. measured it with a clipping toothpick. I wrote down the norm so as not to forget. Now until future harvests.
gawala
Convenient of course with a frame .. Any, whether wooden or metal, like mine. I put it down, straightened everything with a strap-ruler and got exactly 2 cm in height .. too much in a jar for smearing .. But I go through everything early with a toothpick, to guarantee ..
By the way, I didn't drain the apple juice yesterday and did the right thing ..
But, what happened in the last photo, it turned out, though dry, but tasty. It is like an apple mass with a very pronounced apple-dried fruit taste. you separate it from a piece with a plate, well, a real dried fruit .. With tea and so to chew. great, but I won't do that on purpose, it happened by chance during the experiment ..
Sasha55
I liked the raspberry smear. It differed in color from the main mass, it turned out bright, and the top was shiny. Now I want baked green apples and smeared with red berries. Well, this is definitely the fall. I also have suitable apple trees, if the harvest is given))). And I will figure out the frame from the materials at hand.
gawala
Quote: Sasha55
I liked the raspberry smear.
Yes, I made the raspberry spirit so delicious ..




Here's today's. Without experiments, so to speak ..
I think that it should not be dried completely at 70 degrees. with such a temperature, it still gets dry. Optimally 55 degrees, 3-4 hours. Today I finished drying for 4 hours, but I missed the layers well. Well, the photo shows that everything has dried perfectly ..
Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator
Sasha55
Cool marshmallow.
gawala
The apples are just running out. There is still one left and that's it.
Light
Quote: gawala
One still remains and that's it
gawala, Galina, will we be left without marshmallow?
gawala
Quote: Glow
will we be left without marshmallow?
We will look at the photos and wait for the new harvest ...
Light
Quote: gawala
We will look at the photos and wait for the new harvest
gawala, Galina, have to
francevna
gawala, Checkmark, what a wonderful marshmallow you get!

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