Belevskaya marshmallow in Lequip D5 Eco dehydrator

after 12 hours of drying, the cakes are dry, can they put on a shorter time?

Try it, but under control, so that the underdried ones are not. Well, once in 12 hours they are ready, then the apples-puree was very wet. When not "dry" puree, it dries faster.
During the final drying process, everything will be soft. do not worry.

After baking, I'll see if they give a lot of juice to boil with pectin.

Only drain the juice during the baking process. and then look. Anyway, just try to do it with pectin, for comparison. You don’t lose anything, the marshmallow will still work.

let him have a good rest, tomorrow you will miss and dry it.

Len, this is optional, I believe. I don't bother too much, I take off the paper and carefully cut it, coat it and dry it. But whoever is used to it and who is more comfortable. There is no sense in giving advice here. Moreover, I never left for the night .. I can't say anything smart.
Zhen, you can leave in a dryer for 3-4 hours after the end of the program.

I tried to beat the mass into a thicker coating, smeared it with a thin layer, the height of the turret is only 5 cm

And how much do you need? 10cm? Ren, this is normal for 6 layers. I have a lot of pectin, so the cakes did not settle much, everything is according to the standard.
2 cm height initially, 1 cm for shrinkage, it turns out 1 cm, the height of one layer.

[gawala]

gawala, Galya, and you immediately boil all the puree with pectin? I think for 2.7 kg one bag of pectin (10 g) is enough.

and you immediately boil all the puree with pectin?

Elvir, baked, rubbed, weighed, on the stove, immediately pectin, punched the mass with a blender with pectin for evenness and boiled for 4-5 minutes with the lid closed. The main thing is that the temperature was 60 degrees and above. then the pectin starts working. I do not know what kind of pectin you have, I have what is in the photo. In the photo, the mass is strained, but not yet boiled with pectin.
And below. boiled and cooled. A bit thicker. I added one sachet, 24 g in a sachet. This is for cooking marmalades, there, besides pectin, there is also all sorts of garbage, but pectin is the main one ... And who is it easy for now?

[gawala]

gawala, thanks Galechka! I'll try, experiment!
Elena, Lena, did you seem to write that you put 2 squirrels in applesauce on one layer? How do you like the result? What does the increase in protein give?

What does the increase in protein give?

Splendor .. In my opinion, nothing more. The mass will be very strong. I did something somehow. But at that time I was drying in the oven and nothing came out good. so I returned to one squirrel .. But you can try, if you want.

[Elvira]

Elvira, I have juicy apples, of course I drained the juice, weighed mashed potatoes overnight, and beat 1 kg mashed potatoes with two proteins, I showed the result above, and the cakes and the pastille itself, as for me the cakes turned out to be more elastic and dense, like good bread, there is no rubberiness , I don’t know, maybe I’m wrong, but these are my feelings, I didn’t add pectin. Elvira, if you try, you don't lose anything, it will work out anyway.

OK. Girls, I'll try it with pectin this time. I will unsubscribe on the result, I will report!

[Evgeniya]

I will unsubscribe by the result

we wait...



Evgeniya, and the cutter guide?

Girls, I'm running with a report. I began to collect apples for the marshmallow and saw that on top of the box lay an even row of seeds, the next row interspersed with some other variety. The apples are large, beautiful, tasty, but not seed-milk. But that's not the point! I prepared the apples and baked them. After baking, the apples gave a lot of juice, but they themselves did not boil.Therefore, I carefully put them into a blender with a spatula with slots, punched them, put the puree in a sieve, and let the juice drain a little more. The mass turned out to be thick, looking at it, I decided to try to make it without pectin this time. Then, as always, I whipped it up, leveled it, put it in the dryer. The cakes were dried for a long time - 16 hours. After 13 hours, I tried to remove the paper from the middle, the paper did not voluntarily leave, dragging the mass with it. After 16 hours, she removed the paper, cut it, layered it and put it to dry. The pastille turned out to be soft, tender and very, very fragrant. Height 6 cm 2 mm. This time I did it without additives, I wanted a pure apple classic marshmallow

I'll do the next one with pectin. Now I have a lot of apples, I will try to find for myself the best way to make this wonderful delicacy!

[Elvira]

Elvira, how beautiful she is, you turned out super! From the beginning I thought it was Galina's photo.

Elvira, what a great marshmallow! It can be seen that it is soft, airy ..

Now I have a lot of apples, I will try to find for myself the best way to make this wonderful delicacy!

This is correct. Dryers are different, apples too, sugar, proteins and those are different. Do as you like, with the least amount of effort. Bring out your own technology.
And with pectin, well, it's purely for experiment to make and compare. I have it with pectin right now. I only eat at the moment, my husband has problems with the gums, while abstaining from everything sweet, he said that apples are also sweet, well, his business .. so that's what I want to say, the pastilles become drier every day, does not dry out, but it is dry, very tasty and with a pronounced apple taste .. do not believe it .. baked apples. I get such pleasure when I eat it ..

do not believe ..

why don't we believe that?

why don't we believe that?

Well, how do I know ...

I almost finished mine, I need to sculpt a new one.

I almost finished mine, I need to sculpt a new one.

Are you trying alone or helpers?

One

greedy i'm greedy one hamster

[Elena]

Elena, yes, Lena, fragrant and very soft, you can eat with your lips. It's so good that Galya taught us how to make marshmallows! Straight, I don’t get tired of constantly thanking her that now we always have such a treat on our table. And also candy, helps to adhere to a diet. I make coffee in the morning and have breakfast with marshmallow. And the satiety is like eating a good piece of cake.



While writing, how much you have written. Galya, here's another question. Why rub marshmallow with powder? To avoid sticking? I don't seem to have it sticky anyway. Or is it stored that way?

And such satiety

Yes. it is very satisfying, and even with a minimal amount of sugar. If I go to the city, I take a piece with me, well, like a piece of 3 cm wide .. ok, in general, a little. You eat it and for three hours you don't think about any food. I went today, I sit in line, and how it starts to bubble in my stomach. She got up, went behind the partition and ate it with mineral water. All. for three hours she did not think about food. Just arrived home by that time.
I calculated my calorie content, with a minimum amount of sugar. 62kcal per 100g. Consider it nothing.

marshmallow every day becomes drier, does not dry out, namely dry, very tasty and with a pronounced apple taste.

: girl-yes: confirm! For the experiment, I kept the marshmallow for a month in a paper craft bag, periodically trying it. At first there was a somewhat rubbery density, then more and more tender. Now it just dissolves in the mouth, soft dry

I make coffee in the morning and have breakfast with marshmallow.

And the satiety is like eating a good piece of cake.

and here I completely agree with you.

soft dry

Here is .. the exact definition!

Girls, I wrote about the powder there. What is its purpose?

Galya, here's another question. Why rub marshmallow with powder? So as not to stick? I don't seem to have it sticky anyway. Or is it stored that way?

And it does not stick, and in my opinion it somehow takes moisture into itself, and is stored better .. I, too, are not sticky, but it will stand and become sticky .. And the powder removes stickiness.

For the experiment, I kept the marshmallow for a month in a paper craft bag, periodically trying it. At first there was a somewhat rubbery density, then more and more tender. Now it just dissolves in the mouth, soft dry

have to hide from myself ...

Thank you, Galechka !!!!

will have to hide from myself ..

Don't .. you are now in active weight loss. And marshmallow is a great substitute for sweets. So determine for yourself the norm for a day, for example, and everything will be fine, but that is the risk, instead of marshmallow, to start throwing with sweets.

Thank you,

Elvir, you don't need to rub it with a thick-thick layer, you just need to powder it .. I dust it on all sides ..

start throwing cookies with sweets.

I’m not going to throw this, because I don’t have it, but there’s always marshmallow, now there is another batch of mashed potatoes, I plan to start tomorrow, and I crack the marshmallow twice a day, not much, I would eat more, but it’s so satisfying. .. after it I really don't want to eat for a long time.

I will not throw, because no

Okay, I believe!

[Elvira]

Elvira, Very beautiful marshmallow.
I have never been so smooth.
I missed which dryer do you have?

[Elvira]

The pastille turned out to be soft, tender and very, very fragrant. Height 6 cm 2 mm.

Elvira, now, probably, the manufacturers from pastillate affairs are choking with saliva from envy! Well, very beautiful came out!

[gawala]

gawala, Galya, I'll hide the question

should the bottom of the cake be smeared?

elvin, Ale, the marshmallow is incomparable !!!

Eugene, and the guide to the cutter?

Lena, no, hid it. I'm waiting for the knives to sharpen

should the bottom of the cake be smeared?

than? Mass is not necessary, but I sprinkle the finished pastille with powder from all sides.

Oh, girls, praised, praised! ... Thank you!
Anya, Travola dryer for 9 pallets.

should the bottom of the cake be smeared?

No. do not. it will stick to the pallet.

powder I sprinkle the finished marshmallow from all sides

Exactly. Powder it on all sides and that's it.

[gawala]

Girls, I put it in the dryer half an hour ago. Hurrah!!!!!
gawalaGalya, I'm afraid to dry out at night, she decided to put it on mode three in my dryer, it's 60 degrees. what do you think is correct?

I'm afraid to dry out at night, I decided to put it on mode three in my dryer, it's 60 degrees. what do you think is correct?

Lil, I can’t say anything, I dry at 70 degrees and not less. It dries for 14 hours. At 60 it will take longer to dry, and I think much longer. If there is a desire, conduct an experiment and leave 60 degrees, expose it all night, how much time you have there, in the morning see what happened. it is possible that it is necessary to finish drying. Lil, do not be afraid to dry it out, it will all soften upon subsequent drying at 54 degrees. We dry everything to the state of cardboard. For everyone, with subsequent final drying, everything becomes soft and tender.

[gawala]

gawala, Galechka understood! I will control!

[Lily]

Lily, I hope Galya will answer correctly. But I'll tell you my opinion. Preferably 70 degrees. And don't be afraid to dry out. It is better to dry out than not to dry. And it probably won't dry out overnight.



While writing, Galya has already answered. Our ambulance.

I will control!

control, but Elvira wrote everything correctly .. 70 degrees Lil. below what's the point. Nothing will happen to her, with marshmallow, And at 60 degrees, more time will be spent. But, I repeat, if there is a desire to conduct an experiment, then do this, but for the first time, I would still advise doing it at 70 degrees. at 60 degrees, you can be mistaken in the readiness of the layers, especially since you have no experience yet .. And at 70 degrees everything will dry out guaranteed. Well, see for yourself, as it is more convenient for you, and do it. We can only give some recommendations. Experienced advice.

And I'm crazy about my marshmallow.So delicious, tender and fragrant it turned out. Here it literally melts in your mouth. I come to the conclusion that the structure of the marshmallow depends on the apple variety. I always do the same thing, but the result is different. This time, however, my eggs were very large - two-yolk. Maybe it influenced?

I come to the conclusion that the structure of the marshmallow depends on the apple variety.

Are you just coming? And I've been talking about this for a year already .. Nobody believes ..

This time, however, my eggs were very large - two-yolk.

It's hard to say, my eggs are homemade, very large .. Different varieties of apples, so different results. And the result is also different from the same apples. It would seem, right? But the fact remains. I have apples from one tree, but the marshmallow turns out to be different ..

Maybe it's all about the moon? So myself and write down - to make belevskaya marshmallow, only with the growing moon ...

Maybe it's all about the moon?

Yes, yes .. Luna, she is like that, she is to blame for everything .. or innocent ..

Luna, she is, she is to blame for everything .. or innocent

Feminine energy.

strawberry apple

delicious

strawberry apple

This is a control ..

This is a control ..

come on, I don't care far from you.

come on, I don't care far from you.

Nothing is far. All have already become equal in skill. Why should she do something? I ruined everything a couple of times, then I started doing it as expected, and then away we go.

[Galina]

Galina, the puree sagged and there was a very thick juice, I don’t know what to do with it, can you advise what?

[Elena]

very thick juice remained

Elena, compote, boil jelly.
Make a syrup to soak a biscuit.