Belevskaya marshmallow in Lequip D5 Eco dehydrator

and I have it in parchment in an open box on the kitchen cabinet ..

Well, either way. The main thing is to be dry.

[alone]

The finished marshmallow was in the size of a box in a tube, that's me alone already so much gobbled up ate

ate

I ate it .. yeah .. so they believed you .. I bit it off ..

Gnawed off ..

no, I cut it neatly, it’s not rubber at all, it’s so delicate that I can’t stop straight, Tatars the children did not come, so I break away, eat myself, otherwise the son takes her away immediately.

then her son takes her away immediately.

And he starts to eat himself ..

she's not rubber at all, she's so delicate

Why does it have to be rubber?

why should it be rubber

I don't know why, but the previous three had rubber

I don't know why, but the previous three had rubber

Flax, this is a skill hone. You stuff your hand ..

Flax, this is a skill hone. You stuff your hand ..

may be...

may be...

It cannot be, but for sure. Trust me ..

[Evgeniya]

Evgeniya, and guide the cut? Or is there nothing to take a picture?

and guide the cut?

No, it looks like ..
I will do it today with plums.

[Galina]

Galina,

with plum

waiting ...

we are waiting.

Required. There is a lot of juice, I drain it and strain the puree through a sieve, but still I will make it with pectin. Just for fun, what happens. All cuts tomorrow afternoon.

I'll do it today.

I'm immediately on the mend

All cuts tomorrow afternoon.

very interesting what will turn out, I have no doubt that there will be another masterpiece

I'm immediately on the mend

No, I didn’t go, but I don’t have the strength to sit in one place ..

very interesting what happens,

I will report.

[Galyu]

No, I didn’t go, but I don’t have the strength to sit in one place ..

Galyu, sistra, I myself am the same.

girls, soon everything will be. I will say one thing it turned out to be rubber, poorly cut, overdried during ripening. delicious, melting in the mouth. yesterday put another one, according to all the rules, not Antonovka

yesterday put another one, according to all the rules

And immediately it was to see - not destiny ...
Zhen, here for you personally, I took a photo right now. because we have the same dryers. Take 950g of apple mass, beat it, sugar-protein. You put it on a pallet in a frame, remove the excess and get such a remainder from one pallet. It is clear that if you beat it to the strongest peaks, then there will be a lot of residue. I am showing the classic version, without interrupting the mass.


And from three pallets, this is the remainder. Just tomorrow for smearing. Just beat it again until it becomes a smooth cream.

[gawala]

gawala, Galya, are you whipping three portions, 950 grams per tray?




girls, like it turned out marshmallow. now I rubbed my sides with powder, in the morning I will cut it, straight soft, 6 layers, height 4.5 cm

do you beat three portions of 950 g per tray?

Naturally. And how do you imagine all almost 3 kg beaten with protein? What capacity is this needed? I don't have one ..
Three times 950 gr. I whipped it, took it to the dryer, whipped it, took it, and so on three times.

like it turned out marshmallow.

Where will she go from the submarine ..

girls, like it turned out marshmallow.now I rubbed my sides with powder, in the morning I will cut it, straight soft, 6 layers, height 4.5 cm

and where is the previous one? where is the cut?

and where is the previous one? where is the cut?

Everything is eaten. You read it, softly, gently. Well, what to ask, you know, the marshmallow finishes quickly.

pastille ends quickly

I know, I almost ate mine, ONE, my husband broke off a tiny piece

gobbled up, ONE

Well .. And you ask some questions wrong .. Where is the cut, where is the cut ..?

Where is the cut, where is the cut ..?

Well, she promised ... I also have mashed potatoes in the freezer.

I also have mashed potatoes in the freezer.

Did you freeze it for the first time or do you regularly freeze it?

First time

first, that this year mold began to appear in the jars under the lids, so I decided to shove it into the freezer, today I got 2 kilos, it hangs swelling, tomorrow I want to try what happens.

tomorrow I want to try what happens.

Well, you can tell later what worked or didn't work.

or it didn't work.

chivoita right away?

chivoita right away?

No, well, I also do not always succeed as I would like .. Therefore, either it will work or not ..

... Therefore, or it will turn out

you need to think positively!

you need to think positively!

Okay, tomorrow you will show .. share your impressions.

[Silyavka]

Silyavka, catch the cut, lay in bed for a day, became better, saw the knife even the cut came out


Yesterday I added pectin to the mashed potatoes, so Lena, if mashed potatoes from the freezer, defrosted. weighed it on a sieve, boiled it with pectin and you can work

this is fresh, added 50 grams of blueberry puree to the coating, bored in the freezer, color before rubbing with powdered sugar





ps, cut tomorrow

saw knife

Zhen, I cut with a regular knife and only in one direction.

catch the cut

Zhen, remind me what you did.

tomorrow

I’ll only do tomorrow, I’ll show you the day after tomorrow.

saw knife

It is better to cut the marshmallow with a simple sharp and large and cold knife. The saw crumples everything.

incision, lay for a day, became better,

Multi-colored ..

fresh,

Well, everything is fine. Cut the shutter.
Well done!

I'll show you the day after tomorrow.

We wait.

[Silyavka]

Silyavka, there are no sharp knives in the house, fingers chick chick constantly)

apple and black currant

no sharp knives in the house, fingers chick chick constantly)

Leave one for the marshmallow ..: D

fingers chick chick

Well, Zhen, this is sacred, my husband tells me that I will soon be cutting about the air

We continue the conversation ..
Yesterday I decided to make one pallet on linen stamps instead of paper. Found linen. And here's what happened.









Compared to layers on paper, this layer is more fragile. I haven't cut it yet. Everything is traced. I put it at 14 o'clock, on the canvas the pallet was placed at the very bottom, because I was not sure of the final result, and everything below was guaranteed to dry out. The bottom dries up faster than the other levels. The two upper layers turned out to be more pastic than on the canvas. It is possible that due to the porous fabric, the mass dries faster. But to test this theory, you need to dry on all three pallets and under control, but 12 hours are still needed. The layers are all good. Yesterday I drained the juice from the tray and squeezed through a sieve and added 1 pack of pectin later. In principle, it is possible without pectin, the mass was good due to additional decanting through a sieve. But this was an experiment.
Later I will miss the layers and put them on dry. The incision will be in the late afternoon.

on linen, instead of paper

and the result is pleasing, just beautifully beautiful.
Was it removed without soaking the fabric?
And some savings - if you don't tear the paper, you can put it under the marshmallow several times, and the linen rag is eternal

Was it removed without soaking the fabric?

Of course. She acted perfectly all. I don’t wet paper either.I take it off with a small sharp knife. Conveniently.

And some savings - if you don't tear the paper, you can put it under the marshmallow several times, and the linen cloth is eternal

Yes .. I have just three pallets of such fabric. I will have to do all three next time.

[Ljna]

Ljna, Zhen, well, everything is great!
I was especially tormented for you now ..
The rest of the mass is whipped into a smooth mass - cream ..

The cakes are sliced ​​and ready to be layered.
Lots of mass.

Enough mass.

All cakes are missed. Height -6cm.

The pastila is all smeared with souffle and "went" to dry.
The rest of the souffle mass is 6 heaped tablespoons.


And about the leftovers that are always sweet.
You can just eat it with cottage cheese, as I did. And you can add gelatin and fill the molds, there will be a light, low-calorie dessert.
And for the owners of tartlets, make any tartlets, mix the souffle with loose gelatin and fill the tartlets, decorating everything with fruits or mix the soufflé with fruits.
Bon Appetit.

P.s. Sorry for the quality of the photos ..

Well, the promised cut.
In my opinion, all the same, pectin "dries up" the mass, so to speak. The layers are not loose, very even and "dry". The photo shows that they have a slightly different density than without pectin. Very soft marshmallow, I would say, marshmallowed like good loaf of bread. With a plum flavor and aftertaste.

[Galina]

Galina, I'm talking about another masterpiece !!!

Well, at the end, the Internet let go to the topic! What are some of the interruptions today?

And for the owners of tartlets, make any tartlets, mix the souffle with loose gelatin and fill the tartlets, decorating everything with fruits or mix the soufflé with fruits.

Sometimes I just grated an apple and some kind of peach-banana, and the granddaughter's delicious is ready!

I'm talking about another masterpiece !!!

Len, I conducted another experiment. Especially with the fabric and with pectin. Generally speaking, pectin is not new to me, but I have never used it for my apples. Last year the apples ran out in November and I was just starting to work with marshmallows. MK was made on November 4, 2017. After the 4th, the apples ran out quickly. Later I started working with pectin, when it became clear that nothing worthwhile comes from purchased apples.
And on linen fabric I liked to make marshmallow. Conveniently. Some of the girls did it on acetate, was also pleased.

Sometimes I just grated apples and some peach-banana, and the yummy is ready!

This is all clear. But we're not looking for easy ways, are we? We are not looking. So come on .... Do it, do it. But while you get ready, by that time I will make one more marshmallow and I will definitely make such a dessert and show what will or will not work ..

It must be the same, I wrote a post and did not send it from the phone, I think where did it go

for you especially now I was tormented.

Thank you! It turns out that the mass needs to be whipped even more into a smear, I did not finish it off.
Here is the edging around the perimeter evenly after drying it turns out, not like some
in the photo of the section, the layers are all even

Here is the edging around the perimeter evenly after drying it turns out, not like some
in the photo of the section, the layers are all even

How many times have some made marshmallow already? And some have been training for more than one year, they've got their hands full and their eyes sketched ...

[Gala]

Good day, girls, as ours says Gala we continue the conversation. Sheets of marshmallow from FROZEN puree
it's on the light

that's such elasticity


Well, this layer of fresh mashed apple + cherry

now it is being dried, I will show the cut later.

Great .. Then tell me how it will taste. The same as from the usual or different.