Belevskaya marshmallow in Lequip D5 Eco dehydrator

Galya, congratulations on winning the competition !!!
Galya, light is only good in appearance, but it tastes salty, this is for men to work.
And then delicious chocolate. We'll eat it ourselves !!!

light only seemingly good, but the taste is salty

Well, salty ones have the right to life. What?..
Well, yes, chocolate is more complicated, well, it's not that simple with them. but if there is a desire
, you can try again.
My Pumpkin-Cinnamon is leaving for Vienna tomorrow, to my mother of many children.

Galya, I will definitely try and make a good chocolate one, it is delicious on its own and with a bast shoe and I really want it with a pumpkin !!! Only with a mixer will I decide something ...
Galya, I think, both a mother of many children and children will be very nice and very, very tasty !!!

mother of many children and children will be very nice and very, very tasty !!!

They tried raspberry last year.

[Svetlana]

I also thought about the auger, it is more convenient and faster on it, now I will want it too. Marin, what is yours?

Svetlana, I have Vitek, a long time ago I grabbed a share in e96, I'm very happy, also because there are no such prices anymore, but I have a juicer. Puree is only in it, I rubbed only a small amount by hand at the dacha for marshmallows, but it will be laborious for marshmallows with my hands.

I can now say that our local apples contain little pectin and no protein, it seems to me, will help keep the height

That's for sure. Well, I wanted to try. I sent the yolks for macaros, so the proteins and decided to put everything into the marshmallow, about 1.5 protein came out for 900 grams. Next time maybe 800 grams and I will take 1 protein. Last time there was even less protein and it seems that the result is worse.
The new marshmallow is dry now. Opal, of course, and squirrels did not help, but the texture seems more airy.
But I didn't like something with pectin, the dense sole came out. And at the same time she made a layer with and without pectin. I admit that I did something wrong then, perhaps I still need to arrange tests.

from purchased seasonal apples and Antonovka (the coolest of this one)

Svetlana, I immediately wanted to know where I found Antonovka, but then I didn’t ask, and now of course it’s too late to catch, but still for the future, where can I buy Antonovka from us?

In the photo, it seems to me all the same it is underdried, the middle is damp Or is it from the bounty of your missed ..?

Galinafrom bounty, of course. Sometimes it is not enough, sometimes it is not
It was as soon as I took it out of the dryer and cut the photo, then the marshmallow somehow caught up, it does not look so wet now in the piece that was left, 10 by 10 cm.

I immediately wanted to know where I found Antonovka, but then I didn’t ask, and now of course it’s too late to catch, but still for the future, where can I buy Antonovka from us?

that's when it was necessary to ask, now there is definitely not, in the Carousel in Goodwin, although I think she is with us alone, she never met anywhere else, and even then she wandered in there purely by accident and stumbled across.

But I didn't like something with pectin, the dense sole came out. And at the same time she made a layer with and without pectin. I admit that I did something wrong then, perhaps I still need to arrange tests.

Most likely what I did wrong, well, it depends on whipping it, I think our local apples need a different algorithm for Galina's external reference points. (I just whipped for a smear - the mashed potatoes are the same, only 500g, not 800 as a result of a magnificently whipped air-large-bubble mass, when smearing with enti, the bubbles naturally burst and,

[Svetlana]

then it was necessary to ask, now there is definitely not

Svetlana, so it's clear that no, just in case I found out, thanks!
And then it was useless for me to ask, my own is full, I must define them. Mine will be twisted at the temple if I go to buy apples, and the reasons are not important to them.
Antonovka on trial would like to know the taste, smell, texture, for a complete understanding.
I made a dense mass from local apples, small-bubble and immediately kept its shape well. Settled during drying, that is, the structure does not last long. Will seek .

I made a dense mass from local apples, small-bubble and immediately kept its shape well. Settled during drying, that is, the structure does not last long. Will seek

In comparison with Antonovka, it settles much more, but nevertheless it is tolerable with the addition of pectin, I got 4 cakes in height from Antonovka = 6 from local ones, I think if you add pectin per 1kg 10g (sachet), it will be better

next time I will work with pectin slowly, I don’t know how the girls do it, but it seems that there’s not a lot of special saucepan and mass, but it was all over me, up to burns, there was a blister on the index just like a ring made of amber

This is how it turned out, soft, tender, but sourish (it was necessary for 1 kg not 30 g of sugar, but at least 50) the cut is certainly not so hot - I did not have time to straighten up with a file.

Hmm .. Then show and tell in detail, from the beginning to the end of the process. You have Travola, right? Elvira will tell you how to dry it better.

I think I have another reason. apples and whipping. I will try. I have a travola.

[Svetlana777]

Svetlana777, cover with a lid, over low heat, constantly stirring and removing condensate from the lid with napkins, I boil mashed potatoes, otherwise nothing, spits

Girls, my crimson from Antonovka. The pastille turned out to be the most wonderful, tender as a fluff. All the same, Antonovka is the best apple for Belevskaya marshmallow. The puree itself is different at all stages than from ordinary apples. Beats instantly. The pastilles dried longer than usual, about 18.5 hours. At the exit, so gentle, it's scary to take it in your hands. True, it tasted sour. I put 100 grams of sugar on 800 grams of puree, which turned out to be not enough. I'll put more in the next one.

my raspberry from Antonovka.

Elvira, no words, beauty!

All the same, Antonovka is the best apple for Belevskaya marshmallow.

Well, it's not for nothing that in tsarist times it was made only from Antonovka.

I put 100 grams of sugar on 800 grams of puree, which turned out to be not enough. I'll put more in the next one.

Sugar to taste, no options. Antonovka is a sour apple.

Came to work on bugs.
The first time such a jamb happened
The pastila sagged a lot, and went as fast as traders.
Whipped as always, according to the recipe. Sugar 70 grams per 800 puree, one protein. The mass was good, densely airy. Such incomprehensible cardboard boxes turned out, I also dried it out (usually I do it at night, then I control the continuation of the process during the day, but this time it turned out on the contrary - I beat it up in the afternoon and set it to dry for 17 hours.
I have apples of different varieties, mashed potatoes from the refrigerator, from which apples - I don't remember.
Is there a problem in apples? Or in the phase of the moon?
What is the benefit of adding pectin? I never added it. How to understand that apples are low in pectin?

[elvin]

elvin, Elya, gorgeous marshmallow!
How tall is the finished one?

How to understand that apples are low in pectin?

the more mature the apple, the less pectin, in winter varieties there is less pectin.

Elvira, just a sight for sore eyes! So I think, apples I don’t understand what. Winter, many are not ripe. And I want a masterpiece. But there is an option, you need to try. I'll deal with vegetables and rush into battle. My husband says that you are attached to this marshmallow ... do whatever you know how, that you mess. These guys are strange ...

how tall is the finished

I didn't measure the height right away, now under the weight the bottom cake has sagged slightly - 7.5 cm. Weight 600 grams.

I want a masterpiece

Olya, it will definitely work. It seems to me that you have problems because of the mixer. I did the same thing when I beat it with a hand mixer.There was no airiness. The layers were thick and did not dry out at all. I didn’t quit only because of Gali, she always pointed out mistakes and said that it was necessary to change, so that for sure everything was ok!
When in doubt about apples, add pectin. For 2,700 kg, I put 10 grams of pectin, having previously mixed it with part of the sugar. I heat it on the stove to 70 degrees, constantly stirring (otherwise it spits mercilessly). And then everything is according to the recipe, I beat it with sugar, then the protein.

I will definitely do and try to achieve results. Now all the time is thrown into blanks and other everyday affairs. How do I manage to do it in a dense marshmallow and I want to make crackers. A neighbor took my last sole to work, for a snack. The other day I called and reported. She said, I sit and chew, I don't share with anyone as you asked. She told me right away that I would take it to work, I will boast of the marshmallow, I ordered not to give it to anyone. Because she's not what she should be. And suddenly someone ate a good one, they will say, in what kind of hands, he also treats me. So she sits chewing in one portrait, quietly, with a hill. But colleagues are sighted or hungry. Let’s say share that you are chewing so deliciously. In general, everyone needs a recipe, everyone is delighted even from this. I sent everyone to the bread maker to Gala. I tell her, and you didn’t show them the trick with drinking this marshmallow? She says she didn't have time ... they ate everything. I left a small piece for myself, put it in the refrigerator and feel it every day. He softened in places. But not that, of course, I see.



elvin, and about the mixer, I also thought so ... but Olya UKKA is doing everything, in general with one whisk and salty, and how soft it turned out. I think it's about apples. Add pectin

Traders went.

And the beautiful icon turned out .. Butterfly ..
Veta, are you drying in the oven? Maybe the temperature was higher. ? Overdried, yes, it can be seen ..

Is there a problem in apples? Or in the phase of the moon?

Not in the moon for sure.
The apples were juicy? If the puree is very juicy, then it is advisable to drain it all the same. Excess moisture can affect the result.

The mass was good, densely airy.

I would like to see the photo.
I usually, if in doubt, well, I don't like something about the mass, then I just increase the speed to the maximum and beat literally a mine or two to a denser mass.

What is the benefit of adding pectin? I never added it. How to understand that apples are low in pectin?

A denser puree. And as a result, a good candy. How to understand? Well, that's how the pancakes turned out, which means there are problems with pectin in apples. As a rule, I add pectin to my apples, which have already been in bed for a month and have begun to ripen in the pantry. Turn from green to yellow. But I have other varieties .. But I think there is a little difference. In Antonovka, probably the pectin was and is.
for comparison.
Pectin free


With pectin.

Galya, the puree was not liquid. I bake in the oven until the apples burst and foam.
Although I'm not sure about apples. She baked different varieties and kept them in the refrigerator in different portions. Perhaps it was in this box that there was mashed potatoes from ripe summer apples with red barrels.
Dried in a new dryer, like yours. This is the second marshmallow. The first was simply magical.
The whipped mass was the same as always. Sluggishly almost not flowing.
I will try with pectin.

I have not removed this failed one from the paper, I will now do it, smear it and send it to dry. Oh, the most ridiculous from the terminology - overdried marshmallow to dry.
We'll eat it anyway. I just want to get an appearance besides taste.

[Elvira]

Elvira,
This is beauty !!!
With pectin?
At least you crack me, but such a beauty does not work

With pectin?

No, Dasha, this one from Antonovka, did not add pectin.

Dried in a new dryer, like yours.

Infrarote or not?

I just want to get an appearance besides taste.

It will work out, everything will work out. Now it certainly won't go anywhere.
Most likely all the same apples. Summer is more difficult, I think. They are juicy, the flesh is not dense ..

[Galina]

Galina, in the shadow.The sensor got dirty when I put the marshmallow on the top shelf. But it didn’t seem to be an automatic program. There's a sensor on the roof inside, right? But it's kind of under the plastic, I rubbed it with my finger
She fastened her cakes, dried them and softened. Delicious to the touch. Beauty is a real thing. I'll fill my hand again.

There's a sensor on the roof inside, right?

Inside. Nothing will happen, I got dirty more than once. I immediately put the first pallet on the very top, then the middle one and then the bottom one.

Delicious to the touch.

They will taste the same too ..

[Twig]

Twig, so you didn't hand over your dryer? Then describe the sensations ..
Elya this is a control, right in the heart .. bam bam and to the point .. KILL with your marshmallow
🔗

🔗

And the devil with the whip has to do with it? Tuta with rolling pins, whips nekomilfo waving ..

And the devil with the whip has to do with it?

He intimidates me along the way so as not to tease!
And the marshmallow is gone - she treated one, another, drank tea and that's it. The pastila is a very strange object, if it is, then it is not immediately there.

He intimidates me along the way so as not to tease!

And what? We are all here with masterpieces ..

And the marshmallow is gone

Capitalized quickly.

I'm intimidated along the way

Here, I understood right away, otherwise some
No, well, these are inhuman beauties you have, I just barely walked away from the pumpkin dinner, but here again, perdimonocles ,,

just barely moved away from the pumpkin,

/ Would have done

Would have done

WHERE??? What is it ?? here I am ...

WHERE??? What is it ??

in grass.

in grass.

there is Uzum black-fruited

there is Uzum black-fruited

and what?

I have a mini-question, if Galya permits, who has what power of the mixer and is it necessary to have a planetary. The planetary is a valuable thing, but I'm afraid I won't pull it ...
Why, I can’t do without the process of making marshmallows. Several times I caught myself thinking where I could find apples, the weekend is on my nose. And I stop myself, Olya, do not whisk with one whisk any more. Buy a new mixer with a salary, so again I don't want a three-kopeck one. And a little better, so the price is from 2000r. And if you take a cheaper planetary? If so, which one? The planetary is good, I had Bosch in Gorlovka, I did not know grief. Already, sucked in, my hands are itching on the marshmallow ...

Quickly capitalized

There is never too much pastila, like money.

[Svetlana777]

Svetlana777, I persuaded, I will try again with pectin. You got a good one, smooth and fluffy marshmallow from our apples.
I cooked puree in the microwave with pectin, it does not spit there and boils down quickly, evaporation is good. You can safely boil fruits and berries in the micron to the state of jam and marmalade, without compromising the health and cleanliness of the kitchen.
Elvira, delicious marshmallow! Antonovka.
Olya, when I tried to beat with a hand mixer, the result was not at all pleasing. Still, a planetary one is needed for such a thing.

And yesterday I decided to make a marshmallow with real chocolate. 86% .. So what? Nitsche. ! Everything is in the trash.
Nothing whipped up, from the word at all.
I understand that I had to do it all the same, as Zhenya wrote, but I don't know how to do it neatly. Well, in general, a negative experience is also an experience.
Zhen, what% of chocolate did you have?
Yesterday I looked at the supermarket, what percentage of chocolate I had for icing, it turned out to be 55%.
But this is chocolate for baking. In creams, etc., maybe that's why the candy was made. But with Zhenya, everything turned out great with the usual .. Conclusion: it is in the hands, which are both left. My.
In general, I told you, it's up to everyone to decide whether it's worth doing, not worth it or worth it, as Zhenya wrote, about such a technology.

mini-poll,

Ol, of course ask.
I have 1200 Watt max. (1.6 PS)

the matter is in the hands, which are both left. My.

Well, of course ,,, sailed !! Then, where did we get, everyone else's hands are growing, writing and thinking is even scary !!!

where do we get, everyone else's hands are growing, writing and thinking is even scary !!!

From the right place .. as it is in anatomy.From the neck, forearm .. But no, from the neck, these, like them, legs ..

[Galina]

from the neck, these, like them, legs ..

Galina, feet from ears

Good afternoon, girls. Urgent need! When to add pectin to puree and how? And yet, do you need to boil all the puree with it or a small enough part, and then mix everything?
I know that all this is in the subject, but I didn't find it quickly. And it's too late to read the whole topic again.
Last year I did and showed. From the home semi-culture it was excellent, but from the store then a couple of times it did not work, I stopped doing it. And then I got cheap apples, I want to try it with pectin, they are already baked in the oven.

Urgent need! When to add pectin to puree and how? And yet, do you need to boil all the puree with it, or a small enough part, and then mix everything?

I add to the warm mass, warm up to 70 degrees, literally a couple of minutes.
Yesterday I added it to the cold puree, heated it, boiled it and that's it. The pectin was rasterized perfectly, there were no lumps, but yes .. I threw some sugar, literally a tablespoon, but I think it's not particularly critical if this spoon is not there. Everything thickened perfectly. Well, the truth didn't help, it still didn't work. But that is another story.

feet from ears

Exactly ..?

[Galina]

Galina, and then cool the mashed potatoes again? Or whip warm?
In my experience, cold whips are better.

[Galina]

Galina, thank you very much for the answer and for the promptness!

and then you need to cool the mashed potatoes again? Or whip warm?
In my experience, cold whips are better.

You should probably not be guided by me in this matter, you just have to try this and that and choose for yourself what works best. I only made it from cold puree once. It was night in the refrigerator, there was no time to study. Well, it's a normal candy. Although I still stubbornly and persistently make from the warm mass.
Once again, I repeat that at the moment when I began all my research with Pastila, there was no information. Now a video has appeared, they say we do this and that, bake here, cool there, then dry, then dry again and then dry. By the way, on that video that Ada-Adochka laid out, it is very interestingly said, they say we dry 18 hours at 70 degrees, then again at 70 degrees, I don’t remember the time anymore, and then it’s cleverly said, and then we send it to final drying and .. all. temperature not specified, time also. these are the videos. Well, okay, I'm distracted ..
In general, at that time, without any information, I proceeded from the fact that in production, where the flow is plan-shaft, there is no time to cool the mass, therefore, while it is being wiped, it is cooled to a warm state, and it is put into the beating machine. and then twist-twist the mass with sugar and protein.
Therefore, I work with a warm mass. But I repeat once again, do as you like best and more conveniently.

Exactly ..?

Aha!

Aha!

Well, then it means hands from the neck ..

[gawala]

About arms and legs, sorry gawala, for a flood, but I immediately remembered Arkady Isaakovich, "legs are like hands, and hands are like rakes ...":