Belevskaya marshmallow in Lequip D5 Eco dehydrator

The jam is not thinner than the same applesauce.

It is not thinner, it is just different in structure and content.
Purely in theory. The soufflé left for spreading the pastilles, dries up, both inside and outside, during subsequent drying. The layers soften, and the soufflé dries up, sticking these layers together. Whether the jam will dry out the same way is a big question.

Everyone share their experiences.

It's good when experience. Sometimes fantasy is more than experience.

Sometimes fantasy is more than experience.

Well, maybe Irina did so. She, in principle, will not write just like that.

Oh, how many tips I will definitely do as soon as I deal with the heaps of vegetables. In the meantime, I canned applesauce and ice)
As soon as it becomes a little freer, I will definitely do it. And the last question. Isidri pallets must be covered with paper, without paper, the pastille cannot be ripped off the pallets?

Sometimes fantasy is more than experience.

there is no experience without fantasy. Making dreams come true is experience.

It's probably time to open a separate section here "harmful advice"

hmm ... weird proposal. Maybe you should open your topic with the most useful tips?
I do not recommend, I suggest. The word "would" was present. And do not smear, but apply pointwise.

I myself did not do that, otherwise I would have written - that from my own experience.
Pastila is rarely dry and in Gravola, and not in the edgy Dry Wind.

... I won't sleep today either.

How long will you stay awake ...

And if you do not wipe it through a sieve, is it critical if you get a little peel? It usually doesn't bother us.

If it doesn’t interfere, you don’t need to wipe it. Today I immediately rubbed the puree and then another probola blenderoolm. I like the main puree, without different skins.

I myself did not do that, otherwise I would have written - that from my own experience.

Clear. Well, it means just advice not proven by life

Pastila is rare and in Travola

I dry in the usual "Breeze" and it turns out great.

I dry in the usual "Breeze" and it turns out great.

and there is

dryer it is dryer

[Elvira]

In I ... I lived through everything, cooked it up and in a stupor ,,,Elvira, I lost your cheat sheet ... everything was gone, boss .. I forgot how and what ..

[Olya]

faked, cooked and in a stupor,

Olya, whisk with protein and sushi

whisk with protein and sushi

Gygygy ... I guessed it ... only algorithms and proportions out of my head - fucking ... flew away somewhere.

[Olya]

algorithms

beat mashed potatoes + sugar, then + protein and into the dryer, each has its own proportions. For 900 grams of puree, take 1 protein, sugar 30-50 grams.



Olya, and finally write it down with a marker on the refrigerator

[Olya]

Olya, don't panic. You take 850 -900 grams of puree on one pallet, add 30 to 100 grams of sugar (depending on the sweetness of the apples). Beat for 6 minutes at maximum speed (I have 6 speed), then decrease the speed (I have 4 speed), pour in the protein and beat for another 4 minutes. Then I set the maximum speed again and beat for 5 - 6 minutes. I spread it on a pallet with a frame, level it, remove the frame, put it in the dryer. Drying 17 hours. It seems that I wrote everything, if it's not clear, ask

It has been drying for 12 hours, but it bursts strongly when pressed
Added more time. Another 8 hours.
Poor Grass ...
Only 4 layers onshore

[M @ rtochka]

M @ rtochka, Dasha, I made a conclusion for myself - it's better to dry out than not to dry.

Yes, I remember, of course.
But I thought it would be faster. I hope it is not harmful for the dryer to work for 24 hours without a break.I'm worried about her))

[Lenchik]

Lenchik, Elvirahow I thank you !! I remember that I warmed something now, don't you? Sugar will disperse ?? In general, it is sweet to me personally, to my friend it is sour. I will miss it for 5 hours and 70 ??

Was it dry after spreading at 50 degrees?

Smear with the deferred mass and again put in the drying room for 3 hours at a temperature of 55 degrees.

behold

[Daria]

Daria, I'm not saying hello,

I will miss it for 5 hours and 70 ??

sit down "2", 50 degrees !!!

I remember that I warmed something now, don't you? Sugar will disperse ??

what did you warm sugar and so will disperse !!! You two, Olka, write it down with a marker on the haladilnik

[zvezda]

zvezda, Olya, you need to warm it up if you add pectin. If you don't have pectin, you put sugar and send it to whip. Dry the layers at 70 degrees, I have 17 hours. Then you remove the paper, cut it, sandwich it and dry it, 3 hours 55 degrees.

lost your cheat sheet ...

print, laminate, frame and on the wall near the working area

something like this, for example, a cheat sheet for refueling and setting up an overlock

[Marina]

Marina, gygygy ,,, the idea is great !! I will really do it and show everyone
Elvira, thank you, dear ,,, even though you didn’t put me in a corner, but these

great idea!

this is no longer an idea, but many have implemented it. It's just very convenient. You can always clarify immediately.

Thank you all for the kick, but as soon as I got up to the "open-hearth", my hands went! I have one problem, no matter how hard I try, mashed potatoes, if I make from 900gr, then it turns out almost 2 pallets, and from 700 that's it! It turned out 6 pallets and there is still mashed potatoes
Thank you girls !!

Girls, thank you all for the tips.

Galya!
Various layers were dried to a thickness of 0.7-1 cm. But pale on the upper side. Left overnight in the dryer off, in the morning they easily peel off the paper, the bottom is a pleasant color, do not stick, bend well. I want to dry it for another 3 hours at a temperature of 70 in layers, torn from the paper and turned upside down, then coat and dry for 4 hours at a temperature of 55 degrees.
I can already see what to change in my workflow. I have a simple and weak mixer, then first beat 500 g of puree with 1 protein and 30 g of sugar (for 2 of my frames) until the mass is whitened and increases in volume, then divide it in half, finish off separately for 10 minutes, with interruptions, so that the mixer does not die. The lack of production is the reason that the layers have settled. I like my frames, for a weak dryer just right! There is a place for additional airflow. Although I don't have a thermometer, there are suspicions that there are no declared 70 degrees, but the max is 65.
In general, I am satisfied with the process, it is not difficult to do even with weak assistants, but the result is gorgeous, and I licked it up, it was delicious, and I pinched off a many piece, delicious. To finish it, give it to my daughter and son-in-law for a test, choose a dryer for them, the son-in-law told my daughter why buy a dryer for just dried apples, and buy for marshmallow. The daughter said, two pallets are enough drying, bake the remaining apples, pack half a kilo in bags and in the freezer.

Yesterday I also made PP marshmallows, sweet cakes turned out, but I know how to work with agar, but I didn't finish off the blender, I will also dry it in the dryer.

I want to dry for another 3 hours at a temperature of 70 in layers, torn from the paper and inverted

What for?
Where did I write this?
In general, do what you want. Any experience is helpful. you will tell me later.

Gal, it seems to me that the upper part is not completely dry. You didn't write, but which of the girls did that.
Dried, both sides are beautiful, the marshmallow is very flexible. Maybe I did it too much, but did not dry it out.
Now I will be back from my granddaughter in 3 hours, smear and dry.

But pale from the top side

Olya, they shouldn't be rosy. The layers are dried, not baked.

but which of the girls did that.

I did this, but I took off the paper, turned it over, and put it to dry again, without letting them cool down first.
In general, any practical experience is good. It seems to me that from the first time it was not perfect for anyone.But then the whole process is clear to the smallest detail. Good luck, Olya, we are waiting for the result.

, and these

and what are these? what are these? I ask, you say, you say, but you don't remember

you don't remember

Bebebe, but hands remember, that's what I said thank you fifty times, someone does not see
I really like crackers, but this is how they turned out
Nobody knows how much the dryer can work without interruption?

that I said thank you fifty times, someone does not see

I see, I see

I don't know if it is possible to give a quote on another topic:

In the instructions, it is recommended not to use more than 20 hours, and let cool for at least 2 hours.

aha! Happened)

In general, any practical experience is good.

quite right.

it seems to me that the upper part is not completely dry

Dry just to the end. More time. Show the incision later.

Nobody knows how much the dryer can work without interruption?

Mine is 90 hours.

Mine is 90 hours.

Apparently, your foreigner doesn't know that someone will cook for so many hours

Your foreigner

Yours is not so far from mine. Across the border with the DPRK.

[gawala]

gawala, Galya!
I read the topic for two days!
I doubted ... I was going ... I was scared ... I was confused ...
I made up my mind!
And I understood!
I understood why girls are returning to this recipe with such tireless persistence!
This is some kind of fantasy!
Magic! What is there ... It's just a fabulous pleasure!
First, a noticeable amount of apples disappears from the bins! The soul becomes easier! Hurrah! Even if you don't get a tasty treat, you no longer need to think about where to attach the harvest!
Then, from the baked lumps, you get that "baby pureeeeee" that everyone probably remembers from childhood! It’s true, inexplicable, but tough! I would only be happy with them!
And then? Generally space!
From an unpretentious liquid of an absurd color (although it is delicious mashed potatoes, its color is imperfect) it is formed right in front of the surprised audience ... (there are not enough words here!) ... fantastic substance ... tender mother-of-pearl silk ...
I don't know how to describe the delight of this delicate mousse!
And the process of laying it out on baking sheets !!!
(here the word baking sheet directly sounds offensive) ...
In a word ... I did ... (not without incident, of course) ...
Now "my loveliness" is in the oven!
I really hope that the result will be as pleasant as the process!
When ready I will try to bring a photo

Poem of pastille!

the result will be as enjoyable as the process!

It will, it will definitely be. It cannot but be.

When ready I will try to bring a photo

Required. We are waiting.

[Want to know everything]

Want to know everything, Tatyana how beautifully described the process !!!

we are waiting for the continuation with tasting

I've been drying it for 4 hours already, the shaving brush is still sticking on top.



I'll dry another hour and that's enough.

[Ukka]

Ukka, Olya, have you smeared her a little?

Well a tablespoon, true, with a top



But it is no longer with a sparkle, but smooth, with mother-of-pearl. Not so sticky, but light and the layer of spread is much lighter than the marshmallow itself.

A tablespoon is fine. Although it all depends on the area of ​​the surface to be spread.

And overall soft and springy.

And overall soft and springy.

This is how it should be. Just don't cut it today. Let it cool and rub it with powder. The powder will remove all the stickiness right there. And tomorrow toda already cut and taste.

the spread layer is much lighter than the marshmallow itself.

Everything is correct.

All I get.
And without powder in any way? Well, I'll tell my daughter, let him buy and rub his own. And I crumple mine anyway.

And without powder in any way?

Well, it will stick to you and that's all. Top. If not sushi, it will still not be dry, it will still be slightly sticky, albeit completely dried. Not immediately, but it will be. And the powder removes it all. You don’t need a ton of powder, but just powder it a little, remove the stickiness.But, do as you like. She and the state is all powdered.

And today we tried half of one leaf. For my daughter, I collected from 5 sheets, myself from the remaining 2.5. In the morning I'll take a picture of both, the cut will be later. But I am generally satisfied and liked my sample.
Already baked 2 kg of puree for the next one. We will do it already at the daughter's mother-in-law dryer. And we must also bring apples, we bake it in the freezer, because the sea is still falling, and we do not know how to store the finished one.

but how to store the finished one, we do not know.

It is very easy to store the finished marshmallow. Put in parchment and cardboard box in a dry place. If there is bad, then even better. I keep it in parchment and in a large cake carrier and in the pantry. But we are not at all cool outside. So in a dry place, so it will be considered. But don't refrigerate.

today we tried half of one sheet

But I am generally satisfied and liked my sample.

You have not tried it. You should try a ready-made marshmallow, not a semi-finished product.