Belevskaya marshmallow in Lequip D5 Eco dehydrator

I smeared it on three pallets, with a layer of about 1 cm, plus I left it a bit for smearing

Interrupted, not finished.
Layer 1 cm - here is the result

Layer 1 cm -

Here I am about the same thing, it was necessary to put everything on one pallet and see what happens

Come on, if the apple mass is successful, then at least 0.5 cm, at least 2 - dries the same way. Just thin will dry faster. When I did it in the oven, one cake was always thin (the size of a silicone mat) - it was exactly the same in structure, only it dried out before anyone else.

My pumpkin experiment failed. She does not whip.

to dry it further?

Even did not see the message
Why did I stop drying, so the layer had completely settled, and it was kind of dry, there it seems to me that the chips have come out ...

and I also have 900, but I beat it so that sometimes it comes out of the banks, I take 700 grams of puree.

Len, and you could not follow. once you time the time, is it whipped with such a mixer for a reference point?

lope you whip with such a mixer, for reference?

Ksyusha, she may tell the time, although roughly here they have already written more than once how much to beat, but I want to add that this is only a guideline, a lot depends on the apples themselves, the most predictable and cool mass from Antonovka, it does not settle much when dried, but others here, and with a properly whipped mass during drying, only pectin can be fixed strongly, so look if it is whipped well, it is properly dried in time (not 7 hours ...) it has strongly settled, it means little pectin,

and it was kind of dry, there it seems to me that the chips would come

it could only seem to you that to check it was necessary to leave it to cool until tomorrow and would look at him, he could not dry out well inside, so after smearing the bottom of the donkey, obviously the cakes were not completely dried. It is better to dry out, after smearing and finishing they will return to normal

My pumpkin experiment failed. She does not whip.

How much pumpkin did you add to your applesauce?

[Svetlana777]

Svetlana777, Light, thanks!
Eh, this is not an easy job ..... to sculpt marshmallows

Eh, this is not an easy job ..... to sculpt marshmallows

Come on..

How much pumpkin did you add to your applesauce?

I tried to beat pure pumpkin puree. She beat for 10 minutes, then added the protein. Another 10 minutes. Does not whip.
Well, then I tried to add it to apples, already whipped. Apparently, the apples were not a fountain either (mashed potatoes from the first fallen substandard apples)
The output is delicious chewing gum with spices. But did not marsh

I tried to beat pure pumpkin puree.

I baked a pumpkin. But it was 150 grams, no more, mashed potatoes. Also probably fat ..

All the same, moisture is the enemy of marshmallows (((
Yesterday's cakes are croutons, today they have become flexible and sticky, I barely tore them off the paper, well, after removing the tray, I laid them between them, otherwise I would have to dry everything at once without smearing

All the same, moisture is the enemy of marshmallows

Well Duc. We must immediately try to do everything .. It is not always true that it works out.

I baked a pumpkin. But it was 150 grams, no more, mashed potatoes. Also probably fat ..

I also whipped the baked one. But 400 grams, no less. (I have pumpkin zhezh out
45,36,28,23 and 4 more pieces tired of weighing, kilo 16)

I also whipped the baked one. But 400 grams, no less.

Maybe it was necessary to mix with applesauce and then beat everything together.?

Well, it was an experiment. Bad experience is also in the piggy bank of knowledge.In winter, I can buy Antonovka and try with it.

Well, it was an experiment. Bad experience is also in the piggy bank of knowledge.

Yeah. Clear. And then I already rushed off to look for mine with a pumpkin, I think maybe I added pectin, so everything was fine .. No, I didn't add anything. The pumpkin was just not enough and it was mixed with applesauce.

Len, and you could not follow. once you time the time, is it whipped with such a mixer for a reference point?

Ksenia, beat for 10 minutes from the beginning of the mashed potatoes, then another 10 with protein, but this is not a guideline. It all depends on the apples.

[Silyavka]

Silyavka, Lenochka, thank you

[Silyavka]

Silyavka, Lenochka, thank you

it would be for what.

I just imagine, rainbow-colored marshmallow.

Your wish came true .. Well, almost ..

Every hunter wants to know where the pheasant is sitting.

Go..
Juice was made from apples in a juicer. Apple cake made 3150g puree.

Cherries, apricots and spinach. All frozen, baked in the oven. Rubbed through a sieve and punched with a blender.



The applesauce was divided into three portions and each portion was boiled with filler and pectin. The pectin was added in 1.5 tsp. for 1050g puree. More pectin could have been added. I'll take it into account next time.



Whipped according to the following scheme:
3 minutes at 6 speed without sugar.
3 minutes on 6 speed with sugar.
4 minutes on 5 speeds, adding the whipped protein to a strong foam.



With apricot.



With cherry



With spinach. Spinach is not felt at all in the finished product.



After beating, a decent soufflé remained, a lot for a shaving brush, enough for one cake, but then there would be no soufflé or smear left. I mixed all three masses, beat them together and made the cake on half a pallet and left enough mass to spread the finished cake layers. I didn't take a photo. In the finished pastille, this is the lowest cake.
The cakes were dry in 12-13 hours. Since there were 4 pallets, I took no more risks and divided 4 pallets into two dryers.
These are the cakes.





I missed the cakes with the soufflé left, after beating it thoroughly again in cream. Dried 53/3.



And I got such a rainbow-arc.





The pastille turned out to be very tasty. Dense, soft, excellent spring.

How lucky I got in! Galya, I'm lying with you! ... Well, it's crazy not to get up, what a beauty it turned out! And beautiful and vitamin! Well, you are definitely a storehouse of ideas!

Well, you are definitely a storehouse of ideas!

The spinach sunk into the head, and then the rest of the fruit tightened ..

[Galina]

Yes, oil painting ... Galina,
Straight jewelry work, I think there are no analogues in the world!

oil painting ..

It's a pity there is nothing natural blue .. Maybe the cabbage is red? But I'm afraid that applesauce will not overpower the taste of cabbage ..

blue is nothing natural

Like this? And matcha tea

Blueberries, maybe? Blackberry ...
Galina, a miracle happened! Very nice. And delicious !!!

Like this? And matcha tea

So he's green, right? No? Honestly, I didn't even know.

Blueberries, maybe? Blackberry ...

Well, from where in Italy black-bottom mint? Blueberries, blackberries, and blackberries will not end up with a blue color, the color will be rich burgundy.

blue is nothing natural.

Hello ,,, blueberries, blackberries, sage, basil, geraniums ,,,
Kill yourself, what a beauty !!!

Hello ,,, blueberries, blackberries, sage, basil, geraniums ,,,

Blackberries after baking do not give a blue color. Ol, I have already gone through these fruits. The blackberry is growing in the barn.
Basil gives aroma, and geraniums all the more, it doesn't suit me.

Honeysuckle will give a burgundy color too, I think ...

Honeysuckle will give a burgundy color too, I think ...

Honeysuckle .. I still have 20cm tall bushes ..

[gawala]

gawalaGal, another masterpiece!

another masterpiece

Do ..

Yeah, I would have to eat my failed current, nobody else but me eats it ...
I go and carry them instead of sweets, delicious ...
I made the puree, now it's up to the little ...

now it's up to little

Follow the recipe exactly ..

Yeah

Every hunter wants to know where the pheasant is sitting.

Wow you! What a beauty!

gawala, Galya, thank you for such beauty! There are simply no words how wonderful it turned out.

gawala, Galya, thank you for such beauty!

I tried for you ..

I tried for you ..

Then even more thanks! Here is such a THANK YOU emoticon, there are no even suitable ones



And in general, it needs to be formalized with a recipe. And the name is beautiful. Rainbow candy!

And in general, it needs to be formalized with a recipe. And the name is beautiful. Rainbow candy!

No, you don't need to formalize anything. Just the marshmallow itself, nothing new, just a variety of additives. Take it and do it.

Eh, the pretty name disappears in vain.

Eh, in vain the beautiful name disappears

Come on .. Some name .. She pasted and pasted. Then it is necessary to call everyone something.

blue is nothing natural ..

Any anthocyanin-rich juice can be repainted by changing the pH of the solution. For example,

On the picture:
General Chemistry: Principles, Patterns, and Applications by Bruce Averill and Patricia Eldredge
Figure 16.22 Naturally Occurring pH Indicators in Red Cabbage Juice:

Red cabbage juice contains a mixture of substances whose color depends on the pH. Each test tube contains a solution of red cabbage juice in water, but the pH of the solutions varies from pH = 2.0 (far left) to pH = 11.0 (far right). At pH = 7.0, the solution is blue.

Add one volumetric part of chopped red cabbage to eight volumes of water and boil for 10 minutes, then strain and let the ready indicator solution cool.
The initial color of the resulting solution depends on the pH of the water used to prepare the anthocyanin indicator.
The grading scale in the quote below the photo.
or
Making a Red Cabbage pH Indicator The Method and the Chemistry

Any anthocyaninated juice can be repainted by changing the pH of the solution.

No, let's not change ph. Let it be as nature has created.

how nature created

Thai blue tea gives exactly the blue infusion, for coloring the mass, it is better to take this tea in powder: Matcha blue tea is the flowers of Clitoria trifoliate ground into powder (Clitoria ternatea).

THREE IMPORTANT RULES FOR USING A BLUE MATCH
Since matcha blue is a natural product, it dissolves in the structure of the dessert differently than industrial food colors. Therefore, for better coloration, it is recommended to first dissolve the matcha powder in warm milk, cream, or any other warm liquid, if it is suggested by the recipe.
If your recipe does not contain the above products, such as cream cheese cream, then the best option is to add blue tea at the beginning of preparation so that you can mix it in with a mixer.

The color of your matcha blue dessert will always depend on the quantity and color of the original product. So before you mix the tea into the entire cream or mousse, try on a small serving. Always remember that deep blues or purples may need much more matte blues than light blues. And that amount of tea can change the taste of your product. So always try.

The flavor of matcha blue is not as pronounced as the flavor of Japanese green, but it is still noticeable in large quantities. And some people don't like it at all. But if you suddenly dyed a large amount of cream or mousse in a rich color, it can always be combined with butter cream or mousse without additives. It is on the contrast of pure, softly creamy taste that the tart-floral smack of blue tea sounds luxuriously.
The best part about using matcha blue is that you can simply add it to any recipe you are used to and enjoy the new color and flavor. In small quantities, it does not affect the original structure of desserts in any way.

Cit. by

🔗

matcha blue tea

Look for a boom .. Or maybe not a boom ..
Thanks for the info!

Boom look ..

You have it ... you just rejected the tea right away, like that ... I thought you knew about blue

You have it ... you just rejected the tea right away, like that ... I thought you knew about blue

I had no idea about blue tea.
No, I will not rush around the country with my tongue sticking out and looking for blue tea for marshmallows. And I’m unlikely to do such a multi-colored one again. This is me for the sake of experimenting with spinach, how it will behave, will it taste herbal and will it give color after drying.
I wrote earlier that I should try with spinach. Well, I tried it.

Do you have cornflowers ??