Belevskaya marshmallow in Lequip D5 Eco dehydrator

[Buttercup]

Buttercup, shikardos !!! I would listen forever ...

"legs are like hands, and hands are like rakes

Exactly, exactly ..

Listened

Would Raikina listen or dry the marshmallow?

I missed Antonovka at the market for 25 rubles
Yesterday was. And today I specially went after her, and everything (((
Well, I'm making further from anything

I missed Antonovka at the market for 25 rubles
Yesterday was. And today I specially went after her, and everything (((
Well, I'm making further from anything

Daria, I have no Antonovka at all and nothing, I manage somehow ..

Yes, when I see another marshmallow masterpiece! I understand that Austrian apples are clearly have sinned with a diver noble blood

Yes, when I see another marshmallow masterpiece!

It's good that you haven't seen today's "masterpiece" ..

Listened

Get killed ...

Would Raikina listen or dry the marshmallow?

And listened and dried !!

with the usual everything worked out great

Galya, no. took confectionery bitter chocolate, Kalebout firm, 70.5%

and what to interfere with, poured it onto the mass and with a spatula quickly and carefully intervened

Nothing was whipped, from the word at all

that's right, protein doesn't like fat, that is, chocolate

when I tried to make marshmallow with mango, there is the same story) there are fats in mango that do not want to be friends with protein

no. took confectionery bitter chocolate,

Here ... just like that. confectionery, but not ordinary, bitter. All the same, I thought correctly .. how smart I am ..

Galya, in biscuits, which. I use it in mousse cakes and candies

in biscuits,

I understood Zhen what he was talking about here and I did it with him for the first time.

confectionery, but not ordinary, bitter.

Confectionery chocolate is chocolate with a high cocoa content (55-70%), and is usually sold in specials. pastry shops, it's very good chocolate.

girls, put the classic on ready-made mashed potatoes rolled up in jars last year. tomorrow I'll see the result of the cakes.
the yield and mass volume are impressive
Galya says little, make a recipe and not a wheel to invent protein with a fork into the foam, and after entering the whipped puree, the process goes lively

With an increased amount of protein, it turned out flatter, 6 cakes are almost equal in height to a piece from the last time of 8 cakes.


Dried on a wire mesh for ironing. It was imprinted on the pallets, but in the end it was removed without any problems. Perhaps I will still dry this way, ventilation is better and dries faster and more evenly, it seems to me.

Confectionery chocolate is chocolate with a high cocoa content (55-70%), and is usually sold in specials. pastry shops, it's very good chocolate.

We have any supermarket.

Galya said little,

And this one with a rolling pin.

And this one with a rolling pin.

even today they don't understand me, not me, but you, little we needed more

even today they don't understand me, not me, but you, little we needed more

Give more rolling pins, good and different!
🔗

WILL BE LITTLE !!
🔗

THERE WILL BE LITTLE!

Enough ..

We have any supermarket.

Callebaut chocolate in callets? Cool!

Callebaut chocolate in callets? Cool!

I'm not a specialist in confectionery chocolate brands, maybe. I do not bake cakes and pastries, from the word I am not at all interested in this. I have the right not to know about such a brand. I meant the usual pastry chocolate, which is used here by all and sundry, in any cafe or restaurant. Well, Vienna, maybe in some snobbish cafe and they make cakes using this brand, well, so that for one bite, and the cost is like the Shuttle .. But we don't go there, it's for tourists ...
But if I feel the urge to make a marshmallow with just such a chocolate, then I will buy it. It is not so much at a frenzied price, from 7 euros for 400g - dairy, up to 32 euros for 100g - bitter.

I confirm that in their shops they sell any kind of chocolate in culets, namely confectionery !! I saw it at a more humane price ...

Someone bought a box of Antonovka today, and the seller also remembers me since spring, when she bought almost all the leftovers from them

We continue the conversation ..
This kind of marshmallow is obtained from a very steep puree. The apples are not juicy at all. there was mashed potatoes, I couldn't use a spoon. The first two layers were made almost using crackers technology. That is, first, I whipped mashed potatoes without sugar, everything whipped very quickly, literally two minutes. then I added the full norm of sugar, I have little sugar, 50g per 850g puree, sweet apples. beat for 3 minutes and then all the protein and another three minutes. Everything was whipped into a very cool mass and no matter what speed it was whipped. I changed the speed to 4, to 6 .. the puree is very steep, no matter what the speed is.
The third mass was whipped, as usual. immediately sugar in mashed potatoes, then protein.
Everything was dried for 17 hours.
As a result, the first two cakes were obtained, soft almost over the entire surface, and the third cake was made of cardboard.
The pastila is dense, but soft after drying, dry, very aromatic and apple.

[Galina]

Galina, cool!

cool

Marin, there was a cool mash. It is something with something. These are the apples from which I began to make marshmallows, from which I made all winter last year, but last year the apples were juicy, this year without any juice. surprisingly simple.

[Galina]

Galina, that's how I realized that apples solve almost everything. Apple trees are alive and yield different crops, according to the situation in which they live. So you will surprise us more than once with wonderful marshmallows.

that's how I realized that apples solve almost everything.

Naturally. I always say that. the same apples, but different results.

Girls, did anyone make marshmallows from pears? I want to try to make, but they don't have pectin

Who made marshmallow from pears? I want to try to make, but they don't have pectin

Well, if only add pectin to the puree. a lot of pectin. I only made apricots. It turned out more like dried apricots. Fragrant.

Girls, two years later, I still decided on the marshmallow How is it: better late than never
I don't have such a dryer, I'm experimenting in the oven, where the temperature is from 50 degrees and there is convection.
The first thing I encountered: after I put it in the oven, did the "rectangle" of the pastille drip, do all the edges spread, or did I do something wrong?
How best to dry: with or without convection? If the door is closed, then the glass sweats, I see how moisture flows through it. I turn on the fan, open the door a bit and it becomes comfortable. I close it - the same parsley.

And most importantly: what to do now? The child put her curious nose into the oven, the lid, which served as a stopper for "not closing" the door, fell, she did not see it, tried to close it, but could not. As a result, when I saw an almost completely open oven it was already too late - three baking sheets of "pancakes" to dry
How now to check their readiness? Probably it is necessary not to dry for 17 hours, but less? I put it about 5 hours ago.

Below in the photo is the consistency of the whipped mass.

What I read about pears in the tyrnet:
"The peel can be cut off with a vegetable peeler, but experienced chefs advise to cook the peeled pear marshmallow, as it contains a large amount of pectin."
And then through a sieve

[Mandraik Ludmila]

Mandraik Ludmila, and experienced chefs bake pears in the peel, stew in a small amount of water or steam them?

How did you put it in the oven, did the "rectangle" of the pastilles drip, do they spread at all edges, or did I do something wrong?

The underexposed mass is most likely ..
Nothing should flow.
We made a twig in the oven. She will come in and tell you more. Nuances.
In general, put it at 85 degrees, a fan, a slightly open door is necessary, but not much, a couple of centimeters.

How now to check their readiness? Probably it is necessary not to dry for 17 hours, but less? I put it about 5 hours ago.

The mass from the side of the paper, if you hold it with your hand, should not leave a feeling of dampness, it is so soft, obviously not dried, the top layer should not “squeak with bubbles.” 5 hours is not enough, let it stand now to victory.

experienced chefs advise to cook marshmallow from pears in a peel, as it contains a large amount of pectin "

I found this information.
Culinary cheat sheet. Pectin content in berries and fruits Products and ingredients
reference Information
What is the most pectin in? Apples? But no! It turns out, in currants and ... TADAM! - in beets In general, if you like to cook marshmallows and don’t like to be limited only to apple, this plate is for you. Well, for those who like to cook jams and marmalades, I think the information will also come in handy. This shows the average percentage of pectin in different plant materials. The percentage can be more or less depending on the variety and growing conditions of each specific product.
Products Pectin content
Beet 1.1
Black currant 1.1
Red currant 1.1
Apple 1
Plum 0.9
Apricot 0.7
Strawberry 0.7
Cranberry 0.7
Gooseberry 0.7
Peach 0.7
Orange 0.6
Raspberry 0.6
Pear 0.6
Carrots 0.6
Watermelon 0.5
Eggplant 0.4
Onions 0.4
Cherry 0.4
Pumpkin 0.3

And then through a sieve

Then the pear must be chosen so that there are no small seeds or how they are correct. All the same, they are felt in marshmallows or crackers. And pear does not give aroma. For me, it's kind of a strange taste. But everyone has different tastes.
Buttercup, try it, then share the pros and cons.

Hello everyone!!!
Girls, I read some and I want to cry - what's stressful with you ... honestly - I would just give you all on TV!) This year has an unprecedented harvest, and I have no time for them now with my month-old baby ((and so already she distributed as much as she could to all relatives and friends, but they didn’t need much ((Antonovka still remained half-harvesting on a tree



So ... I didn't understand something

I want to cry - what is stressful with apples

So my mother wants to cry. Her bitches break from the weight of the apples. Melba is all disgraced. Antonovka now and the Warrior's Memory is on its way. There, too, was calling full ..

So ... I didn't understand something

In the sense of?

In general, the essence of my DISPOST
Write the address - I will send apples to everyone
And of course - about marshmallow)
Having seen enough of Zhenya's excitement in Insta, I also wanted to try it!
But! I don’t have a dryer, although there are apples to a fig) and an oven with min T 130 "(degrees), in Real it is 100-110", since the oven is large and does not hold the declared T. The meringue in it is dry with the door open, it turns out great. Question - can I dry the marshmallow in it
In general, apples and my desire is already ready) I'm waiting for your feedback on the oven

So my mother wants to cry. Her bitches break from the weight of the apples. Melba is all disgraced. Antonovka now and the Warrior's Memory is on its way. There, too, was calling full ..


In the sense of?

My Messages are not fully sent ((cut off ((

and the oven with min T 130 "(degrees), in Real it is 100-110", since the oven is large and does not hold the declared T.

Dry at low temperature.
Let's wait for the Twig. She did it in the oven. Now she has a good dryer.

Having seen enough of Zhenya's races in the insta,

For us to see. It's interesting ..

Are pears baked in the peel, stewed in a little water, or are they steamed?

Well, I don’t presume to judge how experienced they are, but in that article they extinguished with a small amount of water, although it’s not about Belyov’s version, I’ll start the same with a simple version and looking at him I’ll try Galin’s version.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, I baked pears with peels. Then rubbed through a sieve, but then mixed with applesauce.
You can add pectin. Well, just in case.

[gawala]

gawala, this year we have no apples, I will just try pears. I'll tell you later

This year we have no apples, I will try only pears.

My pear is good, but it is not enough. It is a pity to translate into marshmallows. More and more wine pears, there is a lot of juice there. And they knit very much, and we planted this pear for food on purpose ..
In general, we are waiting for the result.

And very knit

Doesn't the taste improve after drying? For example, persimmon does not knit after drying.

Doesn't the taste improve after drying?

Who dried them?

The underexposed mass is most likely ..
Nothing should flow.
We made a twig in the oven. She will come in and tell you more. Nuances.
In general, put on 85 degrees, a fan, a slightly open door is necessary, but not much, a couple of centimeters.

Galina, the mass resembled the one in this photo https://Mcooker-enn.tomathouse.com/ga...rpics/125058/PICT7706.JPG
Really one to one. Very strong. In the same thread I read that it is also not good to re-whip, then how to understand where the enta is the golden mean?

Left to dry overnight. In the morning: one cake is completely dry, even the paper could not be removed normally. One was slightly dry in the middle, the third was generally wet. Has dried everything, now it is necessary to prepare a smear, because yesterday all the tunic went into a tunic and there were no remnants at all.

... In the same thread I read that it is not good to eat too much,

Irina, I wrote that if the mass was killed, then there is nothing wrong. Pastila will still work. I sometimes deliberately interrupt her.
You just need to read everything from start to finish. All these years I have also been learning to make marshmallows and writing about it.
Here is such a mass. It should not spread, it can only be smeared with a spatula and then smoothed out.

And we have to see. It's interesting ..

And sho you did not see there
Truncated tutu

Such a mass

Beautiful! I would have eaten it anyway.

Beautiful! I would have eaten it anyway.

No, it's not tasty .. better in finished product.

And sho you did not see there
Truncated tutu

Not well, they wrote in the insta. As I understand it, this is Instagram. maybe there is something that we see, fall and die depending on?