Belevskaya marshmallow in Lequip D5 Eco dehydrator

As it will be ready

we are waiting.

Understood, I'll try to add too.

We are waiting for the result

Well, in general, I report as promised. The pastila turned out worse than the previous one. After 16 hours of drying, I felt the cakes with my hand, they seemed to me dry, although for myself I gave the setting for a long time - 17 hours, and you never know what it seemed to me. But I thought, with pectin, pastila dries faster, in short, I'm gaining experience. When cut, the marshmallow was with an undried strip. When dry, the problem only gets worse. In general, the marshmallow turned out to be slightly damp in the middle. But for myself I decided to carve in granite - 17 hours minimum, and not even think that maybe this time it dried up faster. Another aspect is, I think I may have digested the mass with pectin. On the package it is written - when boiling for more than 3 minutes, the gelling properties of pectin decrease. But the apple mass, when heated, almost immediately begins to gurgle and spit. How to count the time? Galya, you wrote somewhere at what rate the pectin starts to work, I can't find it right now. Please tell me, next time I will stand with a thermometer.

at what rate the pectin starts to work, I can't find it right now. Please tell me, next time I will stand with a thermometer.

60-75 deg. and no more than 2-3 minutes. Time by timer. Up to 90-100 deg. I never bring it. and don't put sugar right away. Only pectin.

But I thought, with pectin, pastila dries faster, in short, I gain experience

It dries in different ways .. I would not say that it dries faster with pectin.
Elvir, you say everything correctly, you need to gain experience. In the photo, your pastille is so bright. Yesterday I told my husband, they say, he can make some marshmallows .. 7 He said no, the season is over. Doesn't want apples from purchased ones ..

Damn, I was typing, typing a message, and it got ufeyuchitsya somewhere!

60-75 deg. and no more than 2-3 minutes

Galya, thanks! Next time I will stand with a thermometer and a timer!

don't put sugar right away. Pectin only

So the instructions say that, in order to avoid clumping of pectin and its better discrepancy in the mass, mix it with sugar first. You Galya wrote that your pectin is sold mixed with sugar in different proportions. That's why I mixed it with sugar the last time and this one. Last time, the truth added a little to the pectin and put the rest of the sugar while whipping. Can this also played a role? Damn how many nuances that! Will I soon be able to write a dissertation on pastille?
I also think, maybe it was influenced by the fact that the mass was boiled with pectin and left to cool completely? Maybe because of this, the properties of pectin have decreased?

You Galya wrote that you sell pectin mixed with sugar in different proportions.

Elvir, a little different. Yes, sugar with pectin is sold for making marmalade, but I don't put it in. I take exactly pectin in a 20g pack. look a few pages back, there is a photo. (the gallery doesn't want to work) I sprinkle it on this surface of the rubbed puree and immediately punch the mass with a blender again, nothing crumples, from the word at all. it is clear that you do not need to add pectin to the fire, then it will be lumps, and when the mass is warm or a little warmer, while you wipe it, it cools down, then it is just right. I had no problems with pectin.

was the mass boiled with pectin and left to cool completely? Maybe because of this, the properties of pectin have decreased?

I don’t think so. In the finished marmalade, they do not decrease. Both froze and froze.
You try to make it without sugar, then, when it cools down or is warm, add sugar when whipping, as expected.

Will I soon be able to write a dissertation on pastille?

Write, I will be your referent and scientific advisor. Divide the prize money in half.

Galya, thank you very much, next time I will do everything letter for letter!

I will be your referent and scientific advisor. Divide the prize money in half.

There is no bazaar !!!!

There is no bazaar!

Go write ..

I put the cakes to dry on marshmallow, boiled the mashed potatoes with pectin, as I read Elya, put 20 grams of pectin and 100 sugar on 2 kg of mashed potatoes. The mass turned out to be elastic, here is completely different, I put it on the night, tomorrow it is interesting to see what cakes will turn out

Galya, usually pectin is introduced with sugar, it probably should have been mixed with a couple of spoons, add the rest to the puree while whipping, boom to train)

usually pectin is injected with sugar

I don’t mind sugar at all, but I don’t add sugar with pectin. This is my experience, so to speak. It will work out with sugar noomalno, well, then do it with sugar .. I will not do it with sugar. I don’t need cold marmalade.

20 grams of pectin and 100 sugar. The mass turned out to be elastic, here is completely different,

Without sugar, it turns out differently. I showed a photo somewhere, look back through the pages with and without pectin. But all without sugar.

[Ljna]

Ljna, damn it, Zhenya, it turns out I did the wrong thing. : sorry: Sugar should be added when whipping, and cook for 2 - 3 minutes at a temperature of 65 - 70 degrees. Sednya Galya explained all the nuances, I thought you were reading. In general, if it goes wrong, don't scold me much. You and I will gain experience together. And experience, as you know, is the son of difficult mistakes!

I turned out to be doing it wrong.

No, why is the sazu wrong? maybe, on the contrary, I'm doing it wrong .. But for some reason I don't add sugar right away, believing that the pectin simply thickens the puree, and the further process should proceed as it should, sugar, protein, etc.

Galya, last time I added pectin with sugar, only I did not mix all the sugar with pectin at once as this time, but only 2 - 3 tablespoons. The previous marshmallow was wonderful, and this time it turned out to be quite good, but not completely dried, and moist. The layers were dried evenly last time, soft along the entire perimeter. This time, the edges are dry, almost to breadcrumbs, the middle remained underdried. All the same, I probably digested pectin.

Well, I say that I am not the ultimate truth, everyone has their own experience and this is very good.

Girls, in a swoon, what sheets of marshmallow turned out with pectin, a miracle how good

There are changes on the site, before it was possible to throw photos into the gallery from the phone, but now, as I understood, only through a message. Usually I wrote from the laptop, it's hard from the phone

So, shrinkage of 1 cm, they filmed wonderfully, plump puffs
Slim from the last time stayed with passion fruit



I collected the marshmallow and left half, maybe it turned out to be 7.5 cm in height, it is on dryness

[Ljna]

Ljna, Zhenya, what a chubby cake it turned out! ... When it's dry, you try it, it is also very tender and turns out with pectin.

what kind of marshmallow sheets turned out with pectin, a miracle how good

Well, I'm saying that everyone has their own experience. So you can do it right away with sugar .. Zhen, everything is great !.

pectin is our everything, thin layer, passionfruit cake

pectin is our everything, thin layer, passionfruit cake

You can kill!

[Ljna]

Deffki, stop mocking the sick woman. Ljna, Zhen, I dictate the address to you

You can kill!

I cut myself in the ear

I don't taste passion fruit, the apple interrupts

I dictate the address to you

micron, a house opposite the children's clinic

micron, a house opposite the children's clinic

panicked and wrote: "to the village to grandfather." Leaving

Elena, write another address for the Taman Peninsula. I propose a plan: July plums are unmeasured, well, there are apricots and other fruits. You come, well, there is a sea, mud, wine, chacha. Not a shield.But let's experiment with the pastilles, eh

[Svetlana]

Svetlana, if I go out now, then I’ll just ripen for cherry plum and abyrkos, I went to get ready

[Ljna]

Ljna, Zhenya! Abaldet, an exemplary marshmallow turned out !!! ... Have you tried it? Say tender, yes !!!
I'm doing marshmallows right now too! Everything is as it should be, with a thermometer, with a timer!
Tomorrow I'll show you what happened!

so I write it down, on the way

to the Taman Peninsula

stop by Kazan.

stop by Kazan.

Oh, stop by! I still have 2.5 boxes of apples on the loggia. I'll feed you with this marshmallow !!

How did you get all of you .. on the marshmallow ..

How did you get through to all ... on the marshmallow.

It's all Pebbles infectionsilt of all marshmallows!

All this Pebbles infected everyone with marshmallow!

Or maybe vice versa. She miraculously invented a medicine ..

Miraculous medicine

That's right, I would now have at least a maaaaaaah little piece, I would immediately recover.

at least maaaaaaah a little piece, I would have recovered right away.

Like so ..

[gawala]

gawala, Galina, may be.
Have not tried.

[Galina]

Galina, well, yes, otherwise it’s quite bad.

, well, yes, otherwise it’s quite bad.

Need to do. Well, il to get on a visit to Zhenya. Why won't she cut a piece of marshmallow for you? Cut off. Zhen, we need to save Lena. quite a girl fell into illness, the lack of marshmallow in the body is called.

lack of marshmallow in the body is called.

almost scientific flu.

almost scientific flu.

Flu .. This is bad.
Get well!

[Silyavka]

Silyavka, Lenchik, write the address! : mail1: I will send a miracle cure in a bubble wrap. Right now it will just dry up and cool down!

Girls, thank you for your support. I am all of you very much

Galya, good morning. I read the topic (all 125 pages) 3 (!!) times, outlined everything I could, and here is the result:



There are mistakes, where without them, hehe, I was afraid to smear too thickly between the layers, so it is clear that in some places the layers did not stick together. But it was precisely the breadth and splendor that I managed to achieve the first time, which I am very proud of. Apples were purchased, added pectin (everything was how Galya taught), in KM Kenwood she just warmed up to 70 degrees and boiled for 2 minutes. It is very convenient with such helpers. Plus, of course, it's not easy to compare how easy it is when there is a dryer, before that I did it only once according to Khlebnikova's recipe in the oven, with the door ajar for convection, and so, after 20 (!!!!) hours of drying, all the same, the mass did not dry out. nevertheless, it was all the same tasty and that's why I decided to buy a dryer (it was a control in my head for a purchase).

Galya, thanks !!!! huge, human, and for patience, and for attention to all details, you are a Hero !!!!

[Irina_Smith]

Irina_Smith, great marshmallow!
I’m always afraid to go overboard with a smear, though years of practice give a result, I stretch a spoonful at a time and, as the girls advised, I began to press down the cakes a little with a cutting board on top to remove the voids

that's how I did it, a tablespoon, plus I smeared it with my hand so that it was thin and all together, plus I pressed it very well, when I saw it I was not at all afraid to press it.
And by the way, for the sake of the experiment, I bought 2 varieties of apples, and in the photo you can see that the extreme ones are different from those inside, they were green ones like Granny Smith and a know name cheaper. I realized what is better to do with Granny, plus I'll try to do it again without pectin (I'm no longer afraid to experiment)

experiment is our everything

brought 10 kg of Antonovka from the fair

[Irina_Smith]

Irina_Smith, Ira, what a wonderful patsila you have. Do not be afraid to smear a little more, the main thing is to remember that this is not a cake and everything will be fine. ... I read that you bought a dryer. Well, now you're going to make marshmallows in the dryer. You are great, everything turned out great for you.

brought 10 kg of Antonovka from the fair

How did you figure it out ..

plus for the first time I will try to do it again without pectin (I'm no longer afraid to experiment)

Experiment. Experience will only benefit. Derive for yourself the formula of YOUR ideal marshmallow and then you will do it with your eyes closed ..

I report that the sheets of marshmallow with a berry mix came out thinner, I added pectin, why so, I don't know, they always turn out thinner. Today I'll put the classic to dry, tomorrow I'll mix it up. I'll look at the height of 5 or 7 layers to do.
Yesterday I made a marmalade with juice

, sheets of marshmallow with a berry mix came out thinner, added pectin,

it happens for everyone. It happens both normal and it happens that it is thinner. I don't know how to explain. Perhaps I added a lot of fruit puree, you still need to be careful with it. 100-150g per 950g of apple.

[Evgeniya]

Evgeniya, you don’t speak to us here, the marmalades are certainly beautiful, but we are waiting for the marshmallow !!!

why so, I don't know

I think that the density of the mass is different and it is more difficult for it to keep the height. When did I Albe feijoa marshmallow, the mass turned out to be very dense and the cakes are high, but I put the feijoa raw.

For 1,700 apple puree, I added 280 g of berry, a bit too much

Lena, I'll show you how to do it this week)

I'll show you this week

boom wait

[Irina_Smith]

Irina_Smith, Irina, the first result, and so great !! Well done! Now you, too, will be a pastille maniac! : crazy: Almost everyone, who at least once did it correctly, and realized that it is possible such a tasty treat to do most, forever becomes a hostage to marshmallows. I have it at least until the apples are not translated. When it turns out better, when it is worse, but still delicious. Tomorrow, if I have free time, I will write down my last observations on the preparation of marshmallow with pectin!