Belevskaya marshmallow in Lequip D5 Eco dehydrator

Part of the order has already arrived,

Was it apples, pectin, sugar and eggs?

Hohoho, what happens if you buy different ingredients, in almost identical packaging? But nothing good.

If you didn't know what would happen if you put agar instead of pectin in the Galin recipe, tomorrow I ask you to go to our hut. 7 cakes in the dryer, only at 8-9 I saw that I was adding something wrong. mdaaaaaaaaaa

Well, to be honest, it didn't start very well yesterday. I decided, well, I have such a very good smoothie attachment, it is so cool to peel baked apples from the peel, well, let's bake apples together with the seeds. Well, my smoothie maker decided to make a smoothie with seeds, and yesterday I did not grind 3 kg of baked apples after the smoothie maker to get rid of the particles of the seeds, which, although small, still interfere. For 2 hours I was engaged in this "funny" business. was engaged.

Here is my report from several days)
Added a mix of berries: currants (white, red, black), gooseberries, blackberries)))

And then the flash went off, lit a photo (

[Evgeniya]

Evgeniyawhat a beauty! My head is already not the first marshmallow with you ??

[Irina_Smith]

Olya, thank you! With me on you) it's already ... some kind of, Antonovka with pectin, without, it turned out thin cakes, previously showed a photo, today I cut off a piece from it, melts in my mouth, does not stick to my teeth, easily restores its shape!



Irina_Smith, Ira, I'm waiting for a report on what happens with the agar) wow, the jars are the same

[Evgeniya]

Evgeniya,

With me on you

tady hold on .. so I know who I will torment, bye the authors are driving around here... woo im
I bought the apples, washed them, I'll do them tomorrow .. I'll cut them, remove the middle and bake them ?! Right?

Right?

RIGHT-RIGHT! In practice, I have not mastered the ethno business, but in theory I still HOW can I help!

[Ljna]

Ljna, Zhenya, the smart marshmallow turned out!
I look, you got 7 cakes each, is the marshmallow well dried inside after drying?

well, let's bake apples together with the bones

And then just wipe it through a sieve.

my report

Super!

t put agar instead of pectin

And maybe everything will be fine.

while the authors are driving around here

They haven’t even bought tickets for the Tranway yet.

in theory

Naughty theorist ..

I bought apples, washed them, I will do them tomorrow .. I will cut them, remove the middle and bake them ?! Right?

Do whatever you like. You can bake it whole, you can peel it if it is foreign apples. (I always clean the purchased ones)

If there is a lot of juice on the pallet, drain it. Rub through a sieve, if with bones, and in general it is better to rub. All the same, the peel will be felt, do not punch it with a blender .. Do it once, as the author says, for the purity of the experiment. Then he will figure out how it is easier, but for now, go along the difficult path ..

Naughty theorist ..

the main thing is to BELIEVE in yourself!

Believe in yourself

Without faith, nowhere.

It is best to remove the middle of the apples, otherwise unnecessary parts sometimes fall into the rubbing. I do not punch with a blender, straight into a sieve.

It dried well, stood in the air for another day, became completely dry, on the 2nd photo you can see the torn edges. On the 1m photo, which, put in a container, it was cut with an ordinary knife elegantly, soft. I packed everything in portions in bags for freezing and sealed the edges. While lying in the closet, I'm thinking where to put it for storage

in the closet

and leave. I just kept mine in paper in a box on the kitchen cabinet.

Ok news from the kitchen fields of Cyprus.
Pastila with agar does not look different from that with pectin. The same lush. Now 14 hours have passed from the first cake and 12 from the last, and the paper has moved well from all the cake layers, but I see that the middle is not ready yet. I put it on for another 3 hours. In general, by the evening there will be at least some result. Now, to be honest, I'm more worried just about the taste. Does the agar have any flavor? : girl-th: Will it be felt or not?

Lena, Silyavka, you wrote that you did something like a chocolate marshmallow. : girl_cleanglasses: More details? : mail1: My husband wants a chocolate one. Dap cocoa and at what stage? and how does it taste?

[Irina]

Irina, how much cocoa I don't remember now, it seems like 2 tablespoons with a hill, I added when I whipped mashed potatoes with sugar, Irin, you add a spoon, mix and try if you don't like the taste, add more. But it seems there were no more than two spoons.

how does it taste?

Ira, everyone has different tastes, what I like, you may not like, make a lot for one cake and try. Immediately, just as I intervened with cocoa and try it, I liked how it will be for you I don't know.

Pastila with agar

This will be your new word in making pastille with agar.

Will it be felt or not?

Should not. algae they are algae.

[Irina]

This will be your new word in making pastille with agar. (y) Shouldn't. algae they are algae.

Galyun (if possible), hehe, you know, I'd be better off, as it were, without any experiments. I think first you need to learn the alphabet, and then you fool around. Moreover, in this case I replaced one rare ingredient with another, here on the island it is generally (from the word completely) difficult with rare ingredients: agar, good real vanilla, pectin ... everything has to be ordered from Amazon and then wait a month. .. but what can I say, I even order almond flour and cocoa from there (because the prices here are exorbitant). So yesterday I almost emptied a jar of agar, now if I want to make marshmallows, I have to take care of a new order.
Well, okay, that's me, about my painful.

Now the most important thing is that at least it was tasty.

Irina, how much cocoa I don't remember now, it seems like 2 tablespoons with a hill, I added when I whipped mashed potatoes with sugar, Irin, you add a spoon, mix and try if you don't like the taste, add more. But it seems there were no more than two spoons. Ira, everyone has different tastes, what I like, you may not like, make a lot for one cake and try. Immediately, just as I intervened with cocoa and try it, I liked how it will be for you I don't know.

Lena, thanks for the idea too, because I think it will be delicious, my husband often bakes instead of sl. butter and parts of sugar I put baked applesauce, and cocoa for chocolate and he just likes apple chocolate. So the marshmallow is also likely to please. So on the next. week I think to stir up chocolate too. I bake in such a way to understand exactly the processes of pastille making :)

Galyun (if you can)

Galya, Galina. So prettier and nicer to the ear and the eye.

I would be better, as it were, without any experiments.

Well, with whom it does not happen .. But it will be an invaluable experience. Maybe with agar it will be very tasty too. Nobody did ..

[Galina]

Galina, it just dawned on me ... And I have no framework and is not expected .. what to do that ?! Then someone was expelled from the foil (I don't even remember whether it worked or not) ?! In short, I sacrificed beauty for the sake of your marshmallow .. that's how A heroine, so think faster without a ticket, a tram, good luck mamko

[Olya]

Olya, I made a thick cardboard out of a cookie box


height 2 centimeters, wrapped with cling film, I still have it in use.

[Olya]

Olya, Lena, Siliavka made a frame of cardboard and wrapped it in foil. In fact, it is needed so that the edges are even and the cake itself is of the same height along the entire perimeter.



While I was writing, Lena has already responded!

[Lenochka]

Lenochka thank you very much for the clarity ... now I'll create
Elvira, Thank you!! I will torture everyone for now.probably: girl_pardon: well, I'm such a bore .. But then I'll be proud of the teachers

[Olya]

torture everyone.

Olya, torment your health, the frame can still be made from some container of suitable size, cut off the same 2 centimeters from the top. I don't know if she explained it clearly.

a cardboard frame and wrapped it in foil.

Elvira, not with foil, but with cling film.

[Lena]

Lena so far I don't see anything suitable around me, but who will stop me from taking a pallet and going to the store to try on the boxes ?! yes nobody !! I'll find something .. THANKS

Elvira, not with foil, but with cling film

Flax, misidentified! It shines so beautifully in your photo that I thought it was foil!

[Elvira]

Elvira, I didn't fuse with the foil, it's not convenient to wrap it.

Well, in general, something like that.



In general, it turned out, the taste does not differ from ordinary marshmallows, it dried out definitely longer, this time it dried for 18 hours and still the last marshmallow did not dry out, it turned out to be a bit damp.
Compared to marshmallow with pectin, it is less fluffy, and dried out a bit more, I don't know if this photo shows
here are two cakes with pectin and two cakes with agar.


And this is generally yesterday's baking day (on Fridays I have a day when I bake for the weekend), this will go to our Greek teacher (the eldest has to walk extra times a week)
my two marshmallows, rainbow biscuits, lemon biscuits and amaretti macaroons

[Irina_Smith]

Irina_Smith, Irina, the experiment was a success! (y) No taste from agar? In the photo, where is pure apple, the top two layers are on agar, the bottom ones are on pectin? The upper ones look damp. The most important thing is that the marshmallow turned out! Berry so finally looks like an elegant beauty! For Cypriots, this is probably an unusual delicacy? Or do they have something similar?

Elvira, thank you. Yes, for some reason, the apple cider with agar was clean at the end and did not dry out, although it was solid. Now, in the context, I just threw the middle of the marshmallow in pieces into the dryer and I will try something like crackers. We'll see.
In general, I think that the experiment was not a success in the sense that maybe agar did not work at all, it seems like how does a reaction start at 90 grams? maybe he didn't do anything here at all? maybe in my case it's as if I were just making marshmallow from purchased apples without pectin? I have such a feeling. It just seems to be gelling, and I didn't notice any change in structure. I didn't brew it. In general, I will not think. I will put the agar in another box and hope that in the future I will not confuse the ingredients any more. Although .... 3 years ago I made cupcakes for my child at school, so I have almost the same soda, baking powder and tartar from one company. Instead of baking powder, I put the tartar in without looking. Then everything went to the trash can. Here I am glad that at least it almost turned out.

You know, there is nothing like that in Cyprus, until recently, in my opinion, even apples did not grow very much. So let's see what my Cypriot friends have to say. And in general, we do not have anything similar even in Moldova. So I'm very glad that I came across Galin's recipe, by the way, I'm sorry that when I search for a recipe in Google, the bread maker pops up only on pages 4-5.

[Irina]

Irina, Irin, and you bookmark the bread maker. On my computer and on my phone, the bread maker in the bookmarks is the first line.

In general, I believe that the experiment failed in

You think correctly ..

Agar didn’t work at all, it seems like how does it start to react at 90 grams? maybe he didn't do anything here at all?

Pectin is neither agar nor gelatin. Various properties. Agar is not intended for Belevskaya pastila and gelatin is not intended. Judging by the photo, he did not let the masses "fluff", so to speak. I pressed it and did not let it dry.
Either pectin or nothing. It is better to add pectin if the apples are purchased and very juicy or already old, and when only from a branch, they behave great without pectin.
Well, that's okay. This experiment turned out to be unplanned.

[Irina]

I will put the agar in another box and hope that in the future I will not confuse the ingredients any more.

from one company soda, baking powder and tartar

Irina, can write a larger name on the packages.
So that you can immediately see what is what.

[Irina]

girls, good time of day, but you didn’t accidentally notice which pectin is better for marshmallow: apple or orange. Apple is almost twice as expensive on the Amazon (and Ibei). I used an orange one, but now I want to replenish stocks, and I thought. Maybe, since apple marshmallow, will still fork out for apple pectin? someone did it with different pectin?

Irina, can write a larger name on the packages.
So that you can immediately see what is what.

yes, I need to be more careful

when on google looking for a recipe

the beginning of the request should be "Mcooker: the best recipes" and then what are you looking for.

you didn’t accidentally notice which pectin is better for marshmallow: apple or orange.

Irin, probably in Russia pectin is still apple.
I have it written Pectin. But he is for cooking marmalade. Add to sugar. I showed the photo several times. maybe there is something else, but I have not met. I do it perfectly with this.

I bought apple pectin for marshmallows and pastilles Pudov, with it it turned out to be better pastilles than without pectin.

[Irina_Smith]

Irina_Smith, recently bought a citrus pectin. the next call I will do with it, unsubscribe

[Irina_Smith]

Irina_Smith, recently bought a citrus pectin. the next call I will do with it, unsubscribe

Evgenia, ok, tell me if we look just like with apple or less fluffy

I bought apple pectin for marshmallows and pastilles Pudov, with it it turned out to be better pastilles than without pectin.

Well, it is clear that with pectin it is better than without, especially when apples, like mine, are from the store.
I am interested in the question about different pectin. I just remember that when I was making satin marmalade from Erme, there was directly emphasized yellow, apple pectin, then I was puzzled by the purchase, but I had already used up all. And now my orange one is already running out, and since I need to buy, the question arose for this recipe to invest in an apple one or leave an orange one. A 250g orange jar is 12lb, and a 200g apple jar is 17lb (i.e. 21lb for 250g). as if there is a difference. So I think
Am I greedy or not

[Irina_Smith]

Irina_Smith, Irin, well, do it with an orange or apple, with which you have not done and compare.

[Irina]

Irina, here they write that there is no big difference between apple and orange pectin 🔗

[Irina_Smith]

Irina_Smith, Irin, well, do it with an orange or apple, with which you have not done and compare.

Galina, I’m saying that I don’t have an apple, finished a long time ago for other projects. Now I'm choosing between them: both are hanging in an Amazon basket. And I need to buy, since I have 3 orange pectin left over. What am I panicking, hehe.
I just really liked this dessert, it doesn’t get stale, it doesn’t get stupid, it’s beautifully in a jar, I’m not even talking about the fact that it is super healthy and dietary. Now, just in time for the summer, it becomes a common question how to lose 2 kg of winter, here is a marshmallow just to help.
To you Galina, well, I don't know what gratitude is for your recipe and explanations and patience and generally ...

Irina, here they write that there is no big difference between apple and orange pectin 🔗

Lena, thank you very much, read it and calmed down :)

thanks

Irina, not at all. The main thing is that it is delicious.

[Elena]

Elena, did not even immediately recognize! I look - a new face!

The girls discussed pectin in the kindergarten, information may be useful
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=457473.1420

About pectins Sweet love (pastry stuff) # 1743

Thanks girls, hmmm, apple looks like it's cooler. no wonder it means more. all. I take two and do not suffer.When they arrive, I will unsubscribe directly in practice what and how.

take two

Take more. It will do.

And me again! And again, thank you!
I didn't even expect that such a structure would turn out !!!
At first I didn’t finish drying it, then I did it too ... I thought I’d gnaw it))) It was as hard as a sole!
And after smearing, drying and settling under the load, this is what happened!
photo upside down for some reason

sedimentation under load

why under load?

[Light]

sedimentation under load

why under load?

And I have the same question .. \
Light, great marshmallow! It can be seen that it is the most delicate, airy. Lovely, how good!