Belevskaya marshmallow in Lequip D5 Eco dehydrator

Tomorrow I'll pick up at work and send you Antonovki

Golden Antonovka will be ..

[Galina]

Golden Antonovka will be.

Galina, then I'll deliver it myself.

Then I'll deliver it myself.

Hello everybody! I read all of you with pleasure and am ripe for marshmallow. In the meantime, I have questions:

I baked the apples, rubbed them through a sieve and punched them with a blender

Galya, explain to an amateur why, after wiping the mashed potatoes, also punch with a blender? Isn't it already smooth, rubbed?
Girls, and no one tried to use mashed potatoes for marshmallows after juicing in a juicer?
I am now cook juice from Antonovka (well, I have nowhere else to put it), and I rub the remaining pulp in mashed potatoes, and make applesauce with cream out of it. Can you use it in a marshmallow, or is there no pectin there?

Why, after rubbing the puree, also punch with a blender? Isn't it already smooth, rubbed?

I just like it better. The puree becomes even better, more tender.
Everyone does what is easier for him, better. this method is not suitable for everyone, it is needed, etc.

Can you use it in a marshmallow, or is there no pectin there?

I don't know about pectin. Probably there, in the same peel .. you can add it to the puree. Make one pallet, for fun, and then tell us how and what. I think you can make a marshmallow from such a puree.

[Elena]

Elena, Hi!
I think that there will be little pectin in the puree left over from the juice. The juice in the juicer turns out to be thick and viscous due to the pectin even from our low-pectin apples.
And when there is little pectin, the marshmallow turns out to be pancakes, it settles strongly.

I think that there will be little pectin in the puree left over from the juice.

Alternatively, add pectin to the puree.
If there is time, I will try to do so. there are apples, there is a juice cooker.

Why I made a smear without protein, I don't know,

I don’t know either) I probably didn’t quite understand why it was in the layer (protein) and didn’t know if this protein would be baked already inside the collected “cake” in the oven and didn’t know (for some reason I didn’t see it in the recipe) how much to dry the collected one ” cake")

I don’t know either) I probably didn’t quite understand why it was in the layer (protein) and didn’t know if this protein would be baked already inside the collected “cake” in the oven and didn’t know (for some reason I didn’t see it in the recipe) how much to dry the collected one ” cake")

So what to understand? It is necessary to do as it is written. It will not bake, but dry. not protein, but a mass, the cakes are smeared with the left mass of souffle, and sent to dry. This is a native recipe, so to speak.
So there is nothing special about the oven. whoever did it in the oven did everything at random. Layered soufflé cakes are dried for softening. They are oak, or almost oak after drying. And when dry, at a low temperature, they soften. the soufflé coating serves as a kind of cement
3 hours of additional drying at 53 degrees. You have an oven that does not keep low temperatures. I can not suggest anything, everything is only by typing. Select the temperature so that the coated soufflé cakes are soft at the exit.
The teacher-Zhenya has a deuce. poorly explained on the air .. the nuances of cooking.

Thanks everyone for the answers.

If there is time, I will try to do so. there are apples, there is a juice cooker.

And as soon as I finish the struggle with the harvest, I will also try. I will add pectin to the part, but not to the part, and compare.

And as soon as I finish the struggle with the harvest, I will also try.

Well, that's okay ..

Teacher-Zhenya deuce

and what Zhenya did right away, she quietly did, she didn't even ask who knew that she would smear the remaining 300g without protein

Lord, take it and do it.

I'm retarded. I don't have the right mixer, I don't even have any paint. I have no idea where and what to take and how it looks. Current if the one that dyes eggs for pasque.

I have no idea where and what to take and how it looks. Current if the one that dyes eggs for pasque.

Gee.
I also

I have no idea where and what to take and how it looks.

in a confectionery store or in a department in the market (in Auchan, there is definitely a Metro), and now all the paint for eggs is produced with salt so that it is not used for other purposes (it is cheaper than in a confectionery, I studied all the brands in the period of pre-Easter sales by composition , there was hope for liquid, but they infected and added salt there

in a confectionery store or in a department in the market (in Auchan, there is definitely a Metro), and now all the paint for eggs is produced with salt so that it is not used for other purposes (it is cheaper than in a confectionery, I studied all the brands in the period of pre-Easter sales by composition , there was hope for liquid, but they infected and added salt there

We don't have such shops.

We don't have such shops.

Well, don't figs then try to bring beauty to the pastille, it is already beautiful and tasty, and most importantly natural

[Olga]

Olga, there is!!

Girls, girls, tell me, please, does it make sense to buy a cheap planetary mixer or somehow tune in to a decent one. Already the husband of the frame even made, Antonovka is almost ready ... or torture his hand mixer, it will burn, it was not a mixer. So after all, I will transfer the whole Antonovka to cheese and again I will be left without marshmallow

torture your hand mixer,

I would take a chance ...

Olya, not everyone can buy Kenwood, and not every hand mixer will fluffy mashed potatoes with proteins.
Yes, and Galya advises taking the planetary. I beat the whites on the meringue perfectly with Bochem, and now the Gemluxes are praising them, about 6000 or Kitfort, the same about that.
And so a person will ditch the manual or not whip the mashed potatoes well enough, will be disappointed, God forbid ...

Girls, girls, tell me, please, does it make sense to buy a cheap planetary mixer or somehow tune in to a decent one. Already the husband of the frame even made, Antonovka is almost ready ... or torture his hand mixer, it will burn, it was not a mixer. So after all, I will transfer the whole Antonovka to cheese and again I will be left without marshmallow

Apples in puree and jars or in the freezer. How do you buy a mixer and then make a marshmallow.

not everyone can buy kenwood

I'm not talking about this .. I myself whipped it manually once, precisely at the request of a friend (her mixer) and so far nothing ,,, the technique, like a lottery .. if a person does not mind killing him .. why refuse

now the Gemluxes are praising

A neighbor's house broke down after six months - a bearing flew, or something like that. The worst thing is that they have no maintenance, I went to Moscow to the warehouses - in vain, they shrug their shoulders.

I have no idea where and what to take and how it looks

Do not take any. Do not spoil natural products.

it makes sense to buy a cheap planetary mixer or somehow tune in to a decent one.

I'm not really into Russian mixers. I have it for 84 euros, with 1200 power. Compared to others, this is a cheap kitchen processor. He, the processor, must be powerful first of all. And then look at your wallet. If you can afford to buy a good and expensive one, then buy it. And "kill" cheap? I would not ... Who knows how it is, but he lies on the shelf and does not bother anyone.

I'm retarded. I don't have the right mixer, I don't even have any paint

Where does the author of the recipe write about the paint? Stick me in this recipe. It is the author.

in a confectionery store or in a department in the market (in Auchan, there is definitely a Metro), and now all the paint for eggs is produced with salt so that it is not used for other purposes (it is cheaper than in a confectionery, I studied all the brands in the period of pre-Easter sales by composition , there was hope for liquid, but they contaminated and added salt there

And what, marshmallow is not on friendly terms with salt? I sometimes add sugar and salt to the puree. Delicious. A third teaspoon per kg of puree.
I don’t understand a colored pastille, unless it is painted with berry juice. And I don't understand the green and blue colors in the pastry at all. Even a beautiful blue cake looks unappetizing to me.

And the green and blue colors

Chemistry is chemistry.

Where does the author of the recipe write about the paint? Stick me in this recipe. It is the author.

no, no ... I wrote this about Olya Zvezda, she also makes colored crackers. She loves, as I understood, to be creative. So I invited her to make Belevskaya rainbow pastille. Star so to speak. And I was offered to do it myself.

So I invited her to make Belevskaya rainbow pastille. Star so to speak.

Cherries, apricots, spinach, probably no chemistry.

... And I was offered to do it myself.

This is the correct proposal.

Thank you so much. I will not be disappointed, I have already whipped the marshmallow with a hand mixer, I didn’t beat it, of course, but it’s still delicious It’s not a pity to kill such a mixer, faster, you’ll buy something decent, maybe
The choice of planetary mixers is large and you don't know if it makes sense to overpay. Thanks again for your help.

Large selection of planetary mixers

It all depends on how often you plan to use it. If only for marshmallow, then choose a powerful one, preferably 1200W, well, see for yourself for the price. I only have Klarstein for marshmallow. Although bought for kneading bread dough. I no longer bake bread in such volumes. I only use it for marshmallow.

[Galya]

I don't understand blue colors in confectionery

And I myself do not like, only for themed sea, for example, the cake, but some blind men, and instead of orange, there was blue but rainbow-colored marshmallow! Thanks for the idea.
That's about the mixer, stomulivonov once agree that it is necessary to finish it off, if the soul does not lie to it, however, rather buy a normal one! Galia has a completely different choice and quality, to be honest, if I just started, I would buy the one that Galya gave a reference and did not think! And for the price is excellent, and the quality is checked on marshmallows!

and what Zhenya did right away, she quietly did, she didn't even ask who knew that she would smear the remaining 300g without protein

Girls, calmer)) and what was such a significant difference with protein was the mass or without protein?) Does not affect the taste at all in my opinion, on the consistency - when dried - probably too
I was just afraid that this protein in the mass inside the cake would not dry out - and I would feed everyone with raw whipped protein
I left the "cake" for probably 40 minutes at 100-110 g, the mashed potatoes dried up on top) I still felt inside on the first day, but today everything has become a single whole, a little "drier" and I like it more
Now I'm looking for a window to continue the experiment)

[Galya]

would buy the one that Galya gave a reference and did not think! And for the price is excellent, and the quality is checked on marshmallows!

But I don't know how to write out where the link leads. Do we sell these? Still choosing. There is no money yet, but you can't forbid dreaming. I look, I think. As they say, I draw the dream closer

[Hvesya]

HvesyaIrina, I have been using an inexpensive planetary mixer with a power of 350W for three years, I beat the marshmallows many times, I constantly beat the protein creams in it, it worked properly and reliably, the cost was 5600 rubles .. Shinbo brand. He is still in my ranks! It's already the 5th year)
The main thing is not to overload at the maximum, this is my tactic in working with equipment.
Kenwood now, but I do custom baked goods + chocolate.
And so, for the first time, you can absolutely do without an inexpensive unit) look for reviews.
A colleague and a Bosch planetary and clitfort broke down after a couple of months, now I bought Kitchen - while it works

And where is this exile?

I was just afraid that this protein in the mass inside the cake would not dry out - and I would feed everyone with raw whipped protein

You will not coat with a thick, thick layer. Everything will dry perfectly. And it's not raw and whipped protein, but whipped applesauce with protein.

and what is such a significant difference with protein was mass or without protein?)

Applesauce with protein and layers separates and gives its own unique note, different taste sensations. Try to do everything the same as the recipe and compare. If you don't like it, you will do it as it suits you best.
Try, experiment, look for your version of Pastila, the one that suits you best.

And where is this exile?

Somewhere on 200 pages

Somewhere on 200 pages

It?
Belevskaya marshmallow in Lequip D5 Eco # 3980

[Elena M]

Girls, and no one tried to use mashed potatoes for marshmallows after juicing in a juicer?

So. The words Idea Elena M... My execution.
We started ..
Apples. 2 kg.

In an hour and a half. Juice yield - 600ml. The apples are juicy this year.



Rubbed through a sieve. Mashed potatoes yield 1300gr.



I punched it again with a blender. Compare before and after.



Divided the puree into two equal parts, 650 g each. In one part I added pectin, 3 teaspoons and boiled.

Right bowl with pectin.



I decided to try to beat the protein into a stronger peak, since I did not know how the mashed potatoes from the juicer would behave. For the experiment, in the first tab, without pectin, I did not beat it hard, in the photo. And the second squirrel in a stronger peak, without a photo, but I think it is clear that it is stronger.



Whipped everything in Boch. The 1200W processor did not get out.

Pectin-free puree.



With pectin and heavier whipped protein. By the way, 3 tsp. for 650g, that's a lot. The puree cooled down, I made everything from cold, and turned into a piece of plastic jam. Everything, of course, whipped well and even very well.



I did it on one pallet, dividing it with a mass separator, marking which one with pectin.
She is on the right in the photo. The difference in masses is very noticeable.



13 hours of drying. The difference is noticeable.



With pectin.



No pectin.



The difference is not particularly visible in the photo, but in fact it is.
Without pectin, the layers are slightly thinner.



They even differ in color. Pectin is lighter.



Well, and then everything is as usual. missed, collected and dried in the dryer. 53 degrees, but 2 hours. Small pastila.



Ready. I rubbed it with powder.



Incision.





The pastille was amazing.
ElenaM- Elena, thank you very much for the idea. You can and should make marshmallow from such mashed potatoes. It is still advisable to add pectin, but it is not critical if it is not available, and it is better to beat the protein into a strong peak.

[Galya]

And I think where is our Galya disappeared ... and she sculpts another masterpiece ...
But seriously, thank you very much for your work and such a very detailed explanation

[zvezda]

zvezda, Ol, waste-free production is obtained. Only my apples have very little juice yield. If only to make a drink once and the mass turns out to be only 1300g. This will take a very long time. First, juice, then puree, then ... To fully load three pallets, you need to put the juice three times ..
But the marshmallow turned out to be above all praise. And the juice too, if not strange ..

[gawala]

gawala, Galya, thanks for the experiment, my hands were combed straight, as if to find time for the marshmallow!

thanks for the experiment

Lena, and your idea.

gawala, Galya, thank you very much. This is the way out for many. And he drank the juice and made a marshmallow. After all, the waste can be put in the freezer and collected for full load or closed in a jar. A very useful experiment.

For the experiment, Galina was awarded the prize and the honorary sign "experimenter-innovator in the production of marshmallows"!

After all, the waste can be put in the freezer and collected for full load or closed in a jar.

If you devote the whole day to juice, then the cake will be decent. I think that you won't have to close and freeze.I collected 3 kg of cake and immediately put it on the marshmallow. While one batch of juice is being brewed, we wipe the cake with the previous one .. Overnight in the refrigerator nothing will happen to the puree. It remains only to beat the mass and put to dry. It doesn't take much time for this.

For the experiment, Galina was awarded the prize and the honorary sign "experimenter-innovator in the production of pastilles"

And a trip to Magadan ..
What? I've never been there. Old-timers say it's a wonderful place.

Galya, please write how many minutes and at what speed you whipped mashed potatoes in Boch. I read Shaw, read it, and decided to put it aside for him, Monogamous ... I look, 650 puree whipped well!

Old-timers say it's a wonderful place.

Well, if you only look at the beauties, otherwise bad associations immediately arose

[Olya]

Olya, I dug a little on Avito ,,, you can buy a good package for 5000 !! And even in installments ...