Belevskaya marshmallow in Lequip D5 Eco dehydrator

Plums on sale are full ...
I can't believe that you can whip with chocolate!
And how much sugar? Taste?
And then my free apples are bitter and sour. Suddenly plums with chocolate will help)))

Galya, accept my delight !!!! Well, that's all, no words! Standing applause !!!!

Galya, when did you add protein, first, before dividing into three portions or in each portion?



Well, it is clear why the second portion turned out better than the first, but why the third was worse is not clear. The mass has warmed up a little, or perhaps the whisk has warmed up. And the third why did not work out ???

Galya, there is a protein-butter cream, and perfectly the proteins are whipped with butter, but under certain conditions. I don’t even remember how I did it, but we have it on our website.
Galya, my shaking started at the sight of this masterpiece, I have one more day to work, but I want to run for chocolate and plum and do it !!!!

And how much sugar? Taste?

A gram of 80 probably for 850g puree. I didn't weigh.

but when did you add protein, first, before dividing into three servings or in each serving?

Ol, an incomprehensible question .. Protein is natural, that before each whipping. and how else should I add it? I divided the common portion into three bowls, separated the protein, began to beat with sugar, then added the protein .. and you somehow do it differently?

I can't believe that you can whip with chocolate!

Well, you see, it's whipped. Evidence in the photo. but the result came out.
I'm not upset, I tried it, it worked. Now it's your turn to try, experiment.

Galya, I am doing everything the way you taught. I'm just clarifying ... I'm trying to understand about the third portion ...
I'm terribly afraid to try, but I'll try. Even if it doesn't turn out lush, it doesn't matter gobble up I'll eat it, because I just read it, and it tastes good to me !!!
Thank you, teacher, and made a new discovery for us !!!

I'm trying to figure out about the third portion ...

Oh, don't try Ol, I myself didn't understand ..

Galya, can I make one portion and then an average one?

can I make one serving and then a medium one?

You can FSE! Act villain!

Plums on sale are full ...

if it is, why buy?

if it is, why buy?

Fresh is always better than frozen .. and if it's also meaty and sweet ..

[Galina]

Galina, wonderful miracle! I also have a crooked marshmallow, but I console myself that it's okay - not to shoot from it, as in a joke ...

I console myself that it's nothing - not to shoot from it, as in a joke ...

Elena, and why console, cut and ate.

[Galina]

Galina, exactly! We eat with might and main and treat our girlfriends. And what is interesting, everyone is interested in the recipe, but I doubt very much that they will get confused.

And what is interesting, everyone is interested in the recipe, but I doubt very much that they will get confused.

Well, let them try .. It's not a bad thing ..
I have here when they ask and hear that 17 hours +3 hours .. round eyes do .. This is how much electricity and went to work with a brain calculator.

[Galina]

this is my knife, kapets, but I didn't even try to cut it .. I will improve
Galina, missed a lot, finally caught up, finished reading, admired your new marshmallow.
Checkaaaaa, guard, I have some kind of star, I'll tell you, yesterday I picked a lot of small apples, there are also large ones (for me it's the size in a store) but I haven't touched them yet, in general, I baked yesterday, rubbed pure apples (I made sure that if I'm trying to cook something for a specific person, then blinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnownnnnnnn size% size size size out low range is the same recipe, from the same products, for different people it comes out differently - for one, a cake, for another, a pancake, here I wanted to treat these apples the former owner of trees, because she sells the house to us, in this regard, it was proposed to pick apples

I don’t need to offer 2 times, I rushed to the car for buckets, I just grabbed it in the hope that we would go into the forest for mushrooms, but it rained, of course I would have typed not 2 buckets, but more, but I was also asked to collect cucumbers and a set for borsch .. my husband collected 2 more and said - stop rowing my shame

Why am I crying straight in the morning - all 7 layers of marshmallow sagged, they became flat cakes like the last time with additives, although now there were only apples.
What did I do wrong? Beat 500-600g mashed potatoes right away with sugar 20-30g (pancake it seemed that apples were sour) + protein 20-25g, 4 minutes on medium, 5 minutes on a higher almost peak and 1-2 minutes on high, the mass yield is somewhere 1.5 trays, I have not decided how much to throw in order for one (now I will not)
The pastille is getting dry, it stuck together with the organza to the trays (is there a lot of sugar?) On the parchment (I bought another one for testing) it also stuck
I'm waiting for the analysis of my jambs
Itself, analyzing all this disgrace, until I decided to return to the original recipe for the weight and order of laying the products, for the drying and whipping time to the recommendations of Elvira (for Travola)
Now about the pleasant, I took out the first marshmallow, which I managed to smear like a cake with cream, it turned out to be unrealistically tasty, and most importantly, it is all soft and. in short, steep, when the smear was done correctly, then when cutting and eating, this layer was chewed rubbery, as it were (it can also be infused), and that first one is just as a whole and the taste is apple-apple (the mass was not killed, but it was made as described in the recipe) The taste of this and when the mass is whipped at the peak is completely different.

[Svetlana777]

Svetlana777, Svetlana, well, first of all, the apples are different, but different apples have different results. It is possible that it is from these apples that mashed potatoes should not be whipped even for half a minute at peak. For sugar, but it's normal for sugar, it is poured into the industrial one a lot ... You have Travola, right? You do as Elvira does, she has worked out everything to the point of automatism.
about oraganza. Have you ever dried on organza before, or is this your first experience with her?
That's it, I left. later, if I write and answer.

Well, first of all, the apples are different, but different apples have different results. It is possible that it is from these apples that mashed potatoes should not be whipped even for half a minute at peak.

so the fact of the matter is that I did it from similar ones and everything was fine, all the same I think they were killed due to the small amount of raw materials, a lot of foam turned out, which brazenly settled during drying, although there may be little pectin in them, you should try to add it. In general, I thought I had worked out a cooking algorithm for myself, but it turned out that I needed to adapt to different apples and make a small portion for a sample, and not forget 7 sheets at once - my work is a pity

[Svetlana777]

Girls, hello! Svetlana777, Sveta, were the apples juicy? I've figured out for myself - if there is a lot of juice in the apples, the marshmallow will be dense. You need to add pectin. After all, when we bake Antonovka on a baking sheet, there is almost no juice, one loose white pulp, and all because there is a lot of pectin in them. The recent harvest of red apples yielded a lot of juice, after a blender it was not even possible to drain through a fine sieve. The puree just dripped completely through the sieve. I had to add pectin. True, I made the last marshmallow from the remains of the mashed potatoes of the same apples, which lay in the freezer. I just put this puree in a saucepan and began to heat it on the stove to melt faster. In general, I boiled it lightly, did not add pectin, but the liquid evaporated slightly. The pastille turned out like a fluff. Try it, it may be useful to you. About the fact that the layers are stuck, I don't think it's because of the sugar. I put in Antonov's mass for every 800 - 850 gr. puree 100 gr. sugar, paper goes away like a pretty one. I always do on baking paper. I buy a big roll on the subway or at a bakery shop. Until she let me down.

Antonovka is generally baked very strangely, the half of the apple is foaming and falling apart, and the half of the apple is hard.
Never managed to take out baked halves

Here I am surprised that so little sugar is added. I sprinkle 450g of sugar on 900g puree.Are my apples sour? Pastila tastes normal for sugar.

[Longina]

Longina, and how many pallets are obtained? from 900 + 450 sugar?

12 heaped spoons of mashed potatoes are whipped onto my one pallet
Two tablespoons of sugar one protein

[Longina]

Longina, more sugar, less dietary

for 900g puree 450g sugar.

Elena, is this not a mistake? That's a lot!
I now have sour apples, I put on 800 mashed potatoes to 100 sugar. On Antonovka I added 30-40 sugar per kilo of puree.

[Piano]

and how many pallets are there? from 900 + 450 sugar?

PianoI have a Walter dryer, round with a hole in the middle. 5 pallets use 1kg 800g of applesauce. I don’t agree to take less sugar, it will be tasteless to us. And what is not dietary, so in the family all sugar is normal.

[Elvira]

Sveta, were the apples juicy? I've figured out for myself - if there is a lot of juice in apples, the marshmallow will be dense.

No, the apples are small, there is little juice, the mashed potatoes are thicker than from Antonovka,

I always do on baking paper. I buy a big roll on the subway or at a bakery shop.

can I have a photo of paper? Is it simple, not siliconized? I was really worn out because of the failure. Until I smeared the failed marshmallow, my hands did not reach
Elvira, thanks for the recommendations, I will print out your cooking algorithm and try again. I did it with pectin once, but worn out - the puree starts to stick and try to burn until it reaches the desired temperature, and at the same time it also shamelessly "spits" I wonder if you can shove the whole portion of pectin into a small portion of puree and then mix it with the rest?

[Svetlana]

Svetlana,
Sveta, I buy such paper. The roll is large, I have enough for a long time. The price is within 300 rubles.
When I boil mashed potatoes with pectin, I constantly stir it with a silicone spatula. Then it is not welded from below and does not spit.



Ljna, Zhenya, how did you eat it? The mass is so interesting to look at, it bubbles, as if with baking powder.

[elvin]

elvin, Elya, super! The best result when intervening, weight, in the video, just from this cake.

[Daria]

I now have sour apples, I put on 800 mashed potatoes to 100 sugar.

Dariawhile apples are in stock, next time I will try to add 100g. Maybe you will like it ... And if not, I will grease it with something sweet.

super!

show it in full and describe the section and technology ..

[gawala]

gawala, Galya, there is still no incision cooling down from dryness

no cut yet

Well, there will be someday ..

[Girls]

Here I came with the report ... the photo from the phone is not very ...

GirlsThank you all for sharing your experience
gawala, Galya, your masterpieces cannot leave you indifferent ... especially since in the store nearby, this marshmallow has been sold for two years already, but its own turned out to be much softer
Made from chalk, which is why it is so pink in the Veterok dryer. The paper used siliconized, there were no sticking problems. Since the batch is a trial one, I made half the weight, on 2 trays, now I will put it on 4 trays. Prepared puree, it remains to beat and load.

[Smile]

Smile, Katya, excellent marshmallow. ... What is Melba? The ranks of the pastille addicts are growing. And how innocently it starts - 2 trays. And then 4 in pursuit
Zhenya, did you crack all the chocolate marshmallow there, forgetting to take a picture? And now you sit quietly, you can't see your eyes

Collected everything in one message
I tell you, after reading Galya and thinking a little, I decided to mix it in with shock in different ways, in the process I decided to make one cake without shock, it is lighter in appearance.

The mashed potatoes were from green apples that were unripe, who had been bored in the freezer for a little more than a year), defrosting through a sieve, it turned out little, added weighed mashed potatoes from a jar prepared with sugar, the plums were 300g net weight, pre-defrosting them through a sieve, boiled them in a microscope, went through a blender and mixed into the apple mass. I boiled the whole mass on the stove, stirring constantly under the lid, removing the condensate with a napkin, and cooled it down. the total mass was almost 2100 gr, I thought it would not be enough, it was enough and there was still more for coating

1 cake: mashed potatoes 850 g, beat at 6 cashe speed for 6 minutes, beat protein with-0 with a fork in a plate until bubbles appear, reduced the speed by 3.5, poured in and beat on it for 5 minutes, then added 100 g of sugar in parts and + Whipped for 5 minutes at the same speed. The mass was not broken.
She melted 33 grams of dark chocolate, firm caliebo in biscuits, in the micron with pulses until fluidity, the temperature was 53 degrees, and poured it into the mass, gently mixed in with a spatula, the mass settled a little and began to bubble.
I laid out the mass, there were 250 grams left, then I added it to 3 cake layers, about it a little lower. Finished cake weight 256 g





video of the mass of the 1st cake, stood for 30 minutes, the mass in texture is similar, as Galya previously wrote, to a biscuit dough.


dried cake


equaled the frame, and the sides dried out more, the first time this





the middle came out higher and this batch of soft cakes came out, I think everything depends on the variety of apples.
What a magic happened!

2 cake layers: I wiped the bowl with napkins and a napkin with vinegar, the whisk was pulled out before pouring in the shock, so I didn't do anything with it)
Seeing that there was very little mass left, I took 700 g of puree, the technology is the same as in 1 cake, 60 g of sugar and this cake without chocolate, apple-plum. From this mass, almost 330g of mass remained, which was used for gluing the cakes!
The result is such a layer of mass, it is different. Finished cake weight 140 gr


3 cakes: the remaining 520 g of puree, the technique of the same whipping, sugar 50 g. The truth stopped earlier, the masses are less, whipped faster. Poured 250 grams of mass into the remaining from 1 cake and carefully mixed 33 grams of melted chocolate. Poured into the bowl and stirred at minimum speed, the mass immediately fell off. I poured it out on the tray, it was enough for the tunic. Better not to do this
Here you can see that the mass is again different), the weight of the finished cake is 328 g, the heaviest

Drying for 12 hours at 70 degrees, the dryer turned off at 6 am, checked at 9, the cakes were dry
This time I did it only on paper, barely took off the paper from one, sprinkled the next few with water from above, shot lively)))

I dried it at 53 degrees for 3.5 hours, first set it to 3, after the end, I decided to add a little time

Finished marshmallow, weight 916 cm

rubbed with powder and cleaned until tomorrow

Until tomorrow she decided to fuck us up, insidious!
Why didn't you even cut the edges to try? Well, you are flint!

[Elvira,]

What is Melba

Elvira, it is summer and autumn, I have autumn - it ripens at the end of August. Juicy, sweet, dark red. Nice, but not at all. Before that, only dried, but now it found a new use, until the robbed disappeared. In dried form, the pulp is white, but here it turned out pink.Today I tried not to beat the protein beforehand - the volume turned out to be much smaller, and the color is darker ... in the second batch, I beat the protein into a thick foam and with it for 6 minutes at the maximum - the bowl was filled almost to edges. I'll see the results tomorrow.

Made from chalk

Ekaterina, a wonderful marshmallow came out. Everything is dry, everything is fine. Melba, this is a good apple, my mother has summer Melba. It doesn't lie at all, everything crumbled.

this marshmallow has been on sale for two years, but its own turned out to be much softer

What I tried at home, next to mine and not lying around. You are still lucky, since more or less decent is being sold. But ours is still tastier.

..

and the sides have dried up more,

Zhen, when dry or in layers?
Well, in the photo, everything turned out very well.

in the second batch, beat the protein into a thick foam and with it for 6 minutes at maximum - the bowl was almost filled to the brim

Ekaterina, it is not necessary to whip the protein into a cool foam, it is quite simple to foam it, but the mass with the protein can be whipped until strong peaks. But your method also has the right to life, so to speak. The main thing is the result. And the result is wonderful. Tasty pastilles for you!

chocolate marshmallow

Today they ate it with coffee. It just tasted better. You can feel the chocolate directly. Delicious!

[gawala]

gawala, in layers

in layers

So what? At me it always comes out on the edges of dry land. Everything is then leveled off by finishing.

this batch of soft cakes came out, I think everything depends on the variety of apples.

Most likely, but possible, chocolate had this effect.

Some kind of magic turned out

Gee-gee .. otherwise ..

Today they ate it with coffee.

Damn, I also want coffee with chocolate marshmallow. We have to drive for apples, chocolate is in store for such an occasion.

chocolate is in store

I want coffee with chocolate marshmallow. We have to drive for apples, chocolate is in store for such an occasion.

A bad example is contagious.

Good morning!
Brought to breakfast marshmallow, apple-plum-chocolate, bitter kalebo.
Again the photo turned over when loading, today the phone was turned for a photo

Galya, thank you for the science, instructions, advice, ideas

[Evgeniya]

today opened the phone for a photo

If I hold the phone vertically, the photos are upside down, if horizontally, then not upside down.

apple-plum-chocolate bitter kalebo

Evgeniya, gorgeous candy!
Also with chocolate!

All cooking technology added above in one post under the spoiler

Beautiful !!
How does it taste?

About the photo. I modify them before uploading them to the gallery. Whatever you like: cut a little, turn. Then I save, load, and they are displayed correctly in the gallery.

[M @ rtochka]

M @ rtochka, I upload photos from my phone

it tastes the softest with a cherry flavor and a chocolate aftertaste, and it smells like chocolate




Smile, Katya, smart candy came out

What kind of chocolate did you use? And what proportions: how much puree and how much chocolate?
Maybe I'll try too

I upload photos from my phone

And I . I take pictures, make changes, upload to the forum.

it tastes the softest with a cherry flavor and a chocolate aftertaste, and it smells like chocolate

So .. well, the first one went. Who is next?

[M @ rtochka]

M @ rtochka, Dasha, painted everything, see the post above under the spoiler

see the post under the spoiler above

Zhen, no need for a spoiler, do it okay. So everything will be visible, but you can pass by under the sployer. Let's take it out.