M @ rtochka
Elvira, yeah, so no more. Thank you

Quote: zvezda
did not remove the middle ??
Nope, I never deleted it, then I throw it entirely into Kenwood's rub.
That year I baked Antonovka in halves in the Princess. I also didn't clean anything, just half.
gawala
Quote: Andreevna
, maybe mom needs apples?
Yes, yes .. her bitches crack under the weight of apples ..




I even got crazy .. Yesterday's apples from friends, yes, I took my apple tree to check, I still dragged it .. In general, two dryers are already involved .. Crazy th house ..
Silyavka
Quote: gawala
as many as two dryers are involved ..
oh how I want to see you ...
gawala
Quote: Silyavka
oh how I want to see you ...
What is the marshmallow to do?
Silyavka
Quote: gawala

What is the marshmallow to do?
nah, eat
gawala
Quote: Silyavka
nah, eat
Oh, my God, and I was really scared ... Is she really going to do it ..
You are welcome to eat.
Silyavka
Quote: gawala
I was really scared ..
Why are you so puzzled?
gawala
Quote: Silyavka
Why are you so puzzled?
Wild ..
Silyavka
Quote: gawala

Wild ..
but I thought because you read "Murzilka" at night
gawala
Quote: Silyavka
but I thought because you read "Murzilka" at night
I don’t even read even here ... Everything is in progress ..
Ukka
You teasers, I can barely endure here to do it for myself, my beloved, and they all tease ...




How many fresh cherries or raspberries do you need to get 200g of mashed potatoes already mashed?
Silyavka
Quote: Ukka
How many fresh cherries or raspberries do you need to get 200g of mashed potatoes already mashed?
and who counted? Olya, well, take 250 grams, if a cherry is pitted, but in raspberries, how many of these pits will there be?
Ukka
Doesn't a lot of liquid evaporate from the berries?
Silyavka
Olya, I do it with frozen berries, and I wipe and freeze raspberries altogether, yesterday I just thumped not thawed cherries with apples and baked them.
Ukka
Lenchik, thank you !!!
I am in agony, what I want, natural or crimson, painfully I love everything with raspberries.




Flax, even I would like to peel the apples from the peel, because it is baked with handles, handles, but I understand that I need to add pectin then.
gawala
Quote: Ukka
Doesn't a lot of liquid evaporate from the berries?
Liquid drain. Leave only their berries and rub them.
Do with raspberries, the aroma will be breathtaking ..




Quote: Ukka
even I want to peel the apples and peel,
Well, if your apples, why peel them?
Ukka
Well, how to say, almost their own, factory ... Clean, because the hands hurt, so that you can punch it with a blender and that's it.
gawala
Quote: Ukka
Well, how to say, almost their own, factory ... Clean, because the hands hurt, so that you can punch it with a blender and that's it.
Yeah, then it's better to clean.
Silyavka
Olya, do raspberry, I really like cherry, but I would not clean.
Ukka
In short, I lie there for another half hour and go to wash, peel, bake the apples ...
To deliver on Friday night.
Buy raspberries.




I, a shameless pug, did not report on the taste and type of my daughter's marshmallow. The incision has not yet been photographed, we can have a moment tomorrow. I tried it and gave it to me. Taste, well, I don’t even know what to compare with - a delicate apple sour-sweet fluffy biscuit and what kind of aroma !!! A delicacy unknown before, literally nothing to compare with. My daughter said, Mom, how tender and delicious she is! The son-in-law does not eat sweets, but as usual, if something surprises him, then he takes pictures and sends them to relatives, friends, boss, etc. D. Kuma was surprised, makes candy, I haven’t seen this one yet. The boss said your mother-in-law is a sorceress. Phew, Galya, 90% of your praise !!!
Gal, don’t be offended that I don’t write right away, after work I go to my daughter, then I play with my granddaughter, then I cook fruits in the svakhin's dryer, which my daughter now has, then we solder the freeze, they bought a sealer, we solder ... collapsed.
Yes, Kirzhach brought the dryer again. I will not inject, that I will make marshmallows ... Drying dry, yeah, drying!




- Grandpa, do you have moonshine?
- That is not, so, a little for yourself ...
gawala
Quote: Ukka
90% of your praise !!!
99,9%

Quote: Ukka
Kuma was surprised, makes marshmallow, this one has not seen yet.
Its in the store shaft ..

Quote: Ukka
no offense,
But why? Everyone has their own life, their own worries and problems.

Quote: Ukka
The boss said your mother-in-law is a sorceress.
Tell the boss that I am the owner of the pastel mountain ..

Quote: Ukka
Yes, Kirzhach brought the dryer again.
Yes, tell him not to take it and move himself. Why drag her there?
Ukka
Oh, Galya, Galya, as you say!
Kirzhach, by the way, washed himself, I started to break down ... Like, you yourself said that we are friends, so we will be friends, you give me a dryer, I’ll marshmallow for you ...
gawala
Quote: Ukka
Oh, Galya, Galya, as you say!
No, your candy is your candy and your merit.! well done and just what it took and what happened!
Quote: Ukka
By the way, Kirzhach was washing himself, I started to break down ..
Many ladies have no personal life, so let you have one!
Ukka
Silyavka, Helen, I'm waiting for your candy. So I woke up and I think how Silyavkina was milling ...
gawala
Quote: Ukka
So I woke up and I think how Silyavkina was milling ...
... In the morning I smear a sandwich - Immediately a thought: what about the people? And the caviar does not go down the throat, And the compote does not pour into the mouth! (from)
Ukka
And don't tell me, Mom!
Silyavka
Olya, now I will miss and put on dry. Despite the addition of pectin, the layers sagged and turned out to be thin as usual. Sugar was added at 20 grams per 750 grams of puree, it's sour for me. But yummyoooooo.
gawala
Quote: Silyavka
Despite the addition of pectin, the layers sagged and turned out to be thin as usual.
Why do they settle for you so much?
Silyavka
Quote: gawala

Why do they settle for you so much?
Ninaja has now measured, settled down to 0.7 cm.
gawala
Quote: Silyavka
Ninaja has now measured, settled down to 0.7 cm.
Flax, are you whipping up in a strong peak, or is it flowing sluggishly?
Piano
Quote: gawala

... In the morning I smear a sandwich - Immediately a thought: what about the people? And the caviar does not go down the throat, And the compote does not pour into the mouth! (from)

Typo. That's right: "and cognac does not pour into your mouth"
elvin
Quote: Silyavka
settled down to 0.7 cm.
Strange Len, why did they settle with you then? With pectin, such puffs are obtained, and in 17 hours they do not dry out in a biscuit, the soft remain. Do you boil the mass with pectin up to 70 degrees? Pectin starts working only after heating
gawala
Quote: Piano
Typo. That's right: "and cognac does not pour into your mouth"
King

In vain, Fedya, for me
My people are my kin.
I have no thoughts about the people
I can't live a day! ..

In the morning I smear a sandwich -
Immediately thought: how about the people?
And caviar does not go down the throat
And the compote does not pour into your mouth!

I'll stand at the window at night
And I stand all night without sleep -
I'm all worried about Rasea,
How is she, poor woman?
Silyavka
Quote: gawala

Flax, are you whipping up in a strong peak, or is it flowing sluggishly?
Belevskaya marshmallow in Lequip D5 Eco dehydrator
missed, put it on dry, but by the way the layers turned out to be very plastic.




Elvira, Galina, it means that my pens do not grow from the shoulders, for me it is sooooo tasty.
zvezda

[/ quote]
Quote: Silyavka
the layers turned out to be very plastic.
So they settled for me 2 times, but plastic, fluffy inside ...
Lenchik , it means that we have lunch so hands grow ..
Elmira, here I have 4 kg of puree, how much pectin do I need ?? Sat up midnight, didn't find your message
4er-ta
Quote: elvin
Pectin starts working only after heating
Usually they write that pectin works only after boiling.
gawala
Quote: zvezda
I have 4 kg of puree, how much pectin do I need?
A couple of packs of 20 grams each ..
zvezda
Quote: gawala

A couple of packs of 20 grams each ..
Are you sure???
gawala
Quote: 4er-ta
Usually they write that pectin works only after boiling.
I read from Andy Chef.
Features of working with pectin:

Any pectin must be introduced into the workpiece at 50 C of the heated mass, remembering to mix it with some of the sugar that is used for the recipe. This is necessary so that the pectin is evenly distributed, and not seized in lumps (in this case, it will lose some of its gelling power).
It should be borne in mind that sugar granules are much heavier than pectin, so there should be two to three times more sugar.
After adding a mixture of sugar and pectin, the liquid must be brought to a boil, but boil for no more than half a minute, and then remove from the stove and allow to cool. The pectin will begin to act when the mixture boils, and then, cooling down, will completely complete its work.
If you use yellow pectin, be sure to add citric acid or tartaric acid at the very end, diluting it with water in a 1: 1 ratio. The acid fixes the yellow pectin and makes it work.

Quote: zvezda
Are you sure???
Well, I added. Nothing, no one got poisoned ..
But I have pectin for making marmalade, I don't know which one you have.
Why do you need to add pectin now? The apples are good, fresh. Don't be wise. Do it without pectin.
zvezda
I have the ones that they brought, red and sweet ,,, yesterday I made mashed potatoes, a little liquid ... the cakes then settled, though, for some reason, tastier




Quote: gawala
for cooking marmalade
And I have a simple one, from a candy store ...
elvin
Quote: zvezda
I have 4 kg of puree, how much pectin do I need ??
Olya, I'm at 2500 - 2700 gr. Puree I put one pack of pectin 10 grams each. I used to put 2 packs. Then somehow I had already prepared everything and found that I had only one pack in stock. It turned out not worse, and maybe even better.
I use a thermometer because I cannot understand this stage of boiling. I’ll just put the saucepan on the stove, the mashed potatoes have just started to heat up, and already gurgles and spits. Therefore, I am calmer for the result when I stir the mass to 70 degrees. And yes, I mix pectin with some of the sugar. At first, it seems to still lump in mashed potatoes, but then it diverges when stirring
gawala
Quote: zvezda
red and sweet ,,, yesterday I made mashed potatoes, a little liquid ... the cakes then settled down ,,, however, for some reason tastier
I think that everything depends on the feedstock. The sweeter and juicier the apples, the thinner the cakes dry out and it is very difficult to beat them in a meringue-meringue. the mass seems to be whipped in a meringue, but it turns out to be bubbly, light and airy. accordingly, the cakes dry out and become thinner than cakes made from denser puree .. I will show later a photo of a mass of whipped red apples and a mass of sour and green apples.
Probably the structure of apples is different, more sugars, less iron ... well, etc., etc. whoever is a food worker and has the appropriate education would probably explain better.
zvezda
Elvira, mulvon kisses - your mustache now go to the computer, I'll compose everything ... I also have a thermometer, otherwise I have forgotten how to put it on a certain *, he squeaks ...




Quote: gawala
everything depends on the raw material.
So I even see that, from my winter hybrids with Antonovka, there was a denser structure ...
elvin
Quote: gawala
Probably the structure of apples is different
Galya, smart people write that there is little pectin in red apples, in comparison with green ones
zvezda
Quote: elvin
smart people write
STE I ??
gawala
Quote: elvin
smart people write that there is little pectin in red apples, in comparison with green
Naturally. They are green and different in structure. Tighter flesh. I mean baking.
Quote: zvezda
STE I ??
Well, you're not alone. There are two or three more.
Light
Quote: gawala
Well, you're not alone. There are two or three more.
Competitors
Silyavka
Belevskaya marshmallow in Lequip D5 Eco dehydrator
This is before final drying.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
it's already in powder.
Of course the cut
Belevskaya marshmallow in Lequip D5 Eco dehydrator
when squeezed, it spreads, but slowly, dried out well, but rubbery, apparently such apples.
gawala
Quote: Silyavka
rubbery,
Flax, I still think that fillers in the form of puree from cherries, plums, etc. give a little rubberiness.
Beautiful marshmallow, in lilac tones ..
Silyavka
Galina, but the rubbery and pure apple layers, on the laptop and on the phone, the colors are completely different. On the phone, they are straight rich cherry.

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