Belevskaya marshmallow in Lequip D5 Eco dehydrator

[Galyu]

I will persuade anyone

Well, it's her own fault. Now I will torture you with addiction.



Galyu, come on, tell us everything in detail how to work with pectin. Last time I did something wrong and the layers turned out to be pancakes, but I want fluffy and bread like yours. I listen to you very attentively.

let’s tell everything in detail how to work with pectin.

Luggage pack of pectin for 2500 or 3000g puree. Put it in cold or slightly warm, throw a couple of tablespoons of sugar on top and put it all on the fire and start stirring. You have a magic spatula with a thermometer. Stir it, don't go anywhere. We dao bring the mass to 60 degrees and a little higher, but do not let it boil. As soon as there is 60 degrees and a little higher, 70 degrees, is also good, cook for a couple of minutes, no more is needed. I cook for two or three minutes, timing the time. While your mass heats up, all the pectin will disperse and there will be no lumps, there will be a smooth mass. Do not put it in hot puree, the pectin will immediately become lumps and you will not do anything with them already. Failed, cool it down and do everything as usual.

[Galina]

Galina,



Apples in the oven ...

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.

Galina, tell me, how many grams of other mashed potatoes were added to the apple cider?

[Galya]

Galya, but you can boil mashed potatoes with pectin today, and sculpt marshmallows tomorrow?

[Elena]

Elena, sure you may. I did it the next day, even put it in the refrigerator until the next evening. It will just cool off overnight.
So Galya writes:

Failed, cool it down and do everything as usual.

Oh, and I did! Checkmark, thanks a lot! Such a treat! Yesterday I was picking until nightfall - cutting, baking, blender, wiping, whipping - in general, everything was according to the recipe! Only added sugar a little - 150 gr., I have Antonovka. The dryer worked all night, in the morning the layers were like crackers. Well, I think I screwed up! But no, I missed them for another 3 hours. And they softened! straight amazing! So why am I writing so much - there is nothing to take pictures! In the morning they ran in - and took everything apart! Well sooo delicious! Now I’m straight and I don’t know if I’ll be worthy of such a feat once again - I’ve tried to do it, but ate it in one sitting. I also thought to ask how and how much to store ... naive ...

I also thought to ask how and how much to store .... naive ..

I also did not live long, endurance and maturation did not work

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 remain without marshmallow

Irina, I have First FA-5259-2-RE, the mashed potatoes are fluffed on marshmallows well, I'm happy. The forum has a topic about him, the price is 6-8 thousand in different stores.

I boiled the puree, set it to cool.



Good morning. I put the marshmallow to dry. The puree was 2.6 kg. It turned out 5 of my frames. We are waiting.

This is not necessary to do not once !!
If it says Pectin, it means Pectin. And there is no need to engage in amateur performances.!

Tell me, about how many grams of other puree was added to the apple cider?

I make for 850g applesauce -100-150 grams of any other. Not worth it anymore. All the same, the aroma, as such, we will not achieve, well, so that would knock in the feet on the spot, if only it is not forest raspberry. And 150g of cherry, for example, is enough for a note in the taste.

Can you boil mashed potatoes with pectin today, and sculpt marshmallows tomorrow?

Len, yes you can, of course.

how and how much to store .... naive ...

The question is posed incorrectly. Not how to store, but where to hide ..

take a picture already and there is nothing!

Oh, well, what a pity .. And then we would have admired. I love to look at the beautiful marshmallow made by girls. Everyone succeeds in such beauty!

Now I’m straight and I don’t know if I’ll be worthy of such a feat once again - I’m trying to do it,

No, but what did you ladies want? Nobody promised an easy life. Delicious-promised ..

This is not necessary to do not once !!
If it says Pectin, it means Pectin. And there is no need to engage in amateur performances.!

what are you madam about?

what are you madam about?

About the fact that some too business-like pastilodels are lazy Add pectin to mashed potatoes.
After all, the author of the recipe writes, for such businessmen he writes, repeats a hundred times that if you see that the apples are not the same, add pectin without fail. No .. well, why should you listen to smart people? We ourselves with a mustache ..
Dawned ..

This is not necessary to do not once !!
If it says Pectin, it means Pectin. And there is no need to engage in amateur performances.!

An experiment without pectin?
I've been thinking to squeeze pectin, painfully the price is not cheap, Antonovka apples. Not worth it, right?

[Galya]

Dawned ..

Galyahow many times to repeat? carefully read the topic and listen to the author of the recipe, the author on this marshmallow has already "ate the dog." Amateur performance does not lead to good. They tell you, they say, but you don't listen, then this is the result. It's her own fault, you have to listen to the author of the recipe !!!

An experiment without pectin?

Elementary laziness. I also thought what Lena-Silyavka would do with Pectin, I also need to do it with it, and then I thought, oh well, I didn't want to warm it up, cool it down, the mass was already cold. I know what happens without pectin on my apples. The apples are sweet, not juicy, a good marshmallow of them is only when the apples are just ripe, and when they are lying down, pectin is simply necessary. Already on the table, when I began to whip the first puree, I saw that nothing would work.
You are looking at your apples. Antonovka is still another apple. Make one serving of marshmallow, it will be immediately clear whether you need pectin or not. Elvira from Antonovka makes a gorgeous marshmallow. She can tell exactly about Antonovka.
This year is not an apple year. But, there is a silver lining. I found on my site a wonderful apple tree from apples which makes a great marshmallow. The apples are sour, summer, pectin is not needed there at all. I laid out the marshmallow from these apples.

how many times to repeat? carefully read the topic and listen to the author of the recipe, the author on this marshmallow has already "ate the dog." Amateur performance does not lead to good.

Oh, don't tell. I remembered you yesterday .. But you see, it's not destiny to see.
No, edible marshmallow, nothing, but not what I would like .. Lana, now, I’ll study the topic ..

[Silyavka]

Silyavka, Lena, I'm waiting for your candy

Again Antonovka was not brought, it has been bad at the warehouse for 2 weeks already, he does not take, he is afraid he will not sell the goods

[Zhen]

Silavka, Lena, I'm waiting for your marshmallow

Zhen, I'm also waiting for Silyavkin marshmallow

I'm also waiting for Silyavkin's marshmallow

Everyone is waiting..

Girls, I never cool mashed potatoes I put it hot in the mixer bowl of the mixer, add sugar and beat at high speed for 6 minutes. During this time, the mashed potatoes cool down, then there protein and then according to the scenario. Everything is always ok.

I never cool mashed potatoes

Elvir, I just had no time to study yesterday, I was making juice.
And yes, I like to whip warm mashed potatoes.

[Elvira]

and I never cool mashed potatoes

Elvira, I, too, never waited for the mashed potatoes to cool down, but Nasyalnika said that the pectin should be added to the warm mashed potatoes. And when I boiled mashed potatoes with pectin, the time was already after 25 o'clock in the morning, so I left him until morning.

but nasyalnika said that pectin should be added to warm puree

Flax, that's how I add the pectin to the warm puree. I baked the apples, blendarnula, and passed them through a sieve. The puree is just warm. Pectin mixed with sugar, put in mashed potatoes. With constant stirring, I bring it to 70 °, and let it go straight to work, for beating, etc., etc.

and let it work right away

Elya, no matter how much I would like the marshmallow, it is beyond my strength to make it at half past midnight.

I also never waited for the mashed potatoes to cool down, but Nasyalnika said that pectin should be added to warm mashed potatoes.

Flax, I had a bad experience with pectin. I put it in hot mashed potatoes and lumps went. That's why I write, cold, warm puree. I completely agree with Elvira, while you wipe the apples, they cool down to an acceptable temperature, when you can add pectin. But I still cool it a little more after wiping it, and then I introduce the pectin. Sometimes it happens that the last pack and the shops are closed .. It's a pity for my labors. I baked, rubbed, suffered, and take the pectin and go in lumps .. By the way, when you make marmalade with such pectin, we have already mixed sugar with pectin, so it is written that chop the fruit finely with sugar and wait for the mass to give juice, and then already cook. Well, that's what I proceeded from. What is the difference between sugar and pectin in a pack or this pectin, it is still added to a cold product and dissolves very well as the mass heats up.

no matter how much I would like the marshmallow, making it at half past midnight is beyond my strength.

That's right Len, rest is above all, even on vacation.

[Galya]

Galya, I didn't have any experience with pectin, so I asked you how to do it right, you have more practice. If you hadn't sent it to me, I wouldn't know what it is at all.

I didn't have any experience with pectin, so I asked you how to do it right, you have more practice

Flax, yes, everything you are talking about is clear .. Read above, I wrote from what considerations I proceed that it is necessary to add this pectin to cold or warm puree.
This is the first time you've made flax with pectin?
Well, show me the marshmallow later, okay? And tell us about your impressions.

Flax, yes, everything you are talking about is clear .. Read above, I wrote from what considerations I proceed that it is necessary to add this pectin to cold or warm puree.

I have already read it.

doing it at half past midnight is beyond my strength.

Duc, the stump is clear, you need to sleep at night. I'm talking about the fact that pectin turns out that you put it in a warm puree.

About the fact that some too business-like pastilodels are lazy Add pectin to mashed potatoes.
After all, the author of the recipe writes, for such businessmen he writes, repeats a hundred times that if you see that the apples are not the same, add pectin without fail. No .. well, why should you listen to smart people? We ourselves with a mustache ..
Dawned ..

This is because the author of the recipe did not write anything about pectin in the first post about pectin.
And reading 234 pages of chatter when the apples are spoiled is unrealistic.

Hello everyone! They threw me a couple of Antonovka packages here. I ran to read you and decided to buy pectin as a safety net. I can't process all the apples into marshmallow now ...
Several questions have appeared
1. It is not necessary to bake apples, can you boil puree and roll up in jars?
2. Can you add sugar later before whipping?
3. I have Travolta for 9 sheets, is it optimal to dry on 3 sheets or is it possible to dry more?

Yesterday I tried on two sheets from the rotor, dried, from the recipe for a full rate. It was very sour. We ate it, generously greased with honey. But I want to add not sugar, but a substitute. A husband cannot have a lot of sugar. Has anyone tried if the marshmallow falls off?
Girls, I'm sorry that there are a lot of questions, if I repeat, send them where necessary. I did not find it on the search.

Rita, I rolled up the baked, mashed potatoes in jars, sterilized them.
I tried to make marshmallows from mashed potatoes with erythritol, I'm sickly, maybe you will be fine. Will not settle, sugar is not a fixative in the pastille. It didn't settle with erythritol. Even without sugar I did it, it didn't settle.

This is because the author of the recipe did not write anything about pectin in the first post about pectin.

But then there was no need for pectin .. Pectin was needed later, probably in a month. It is necessary to look at the photo. I don’t remember. I'm old, with sclerosis ..

if I repeat myself, send it where necessary. I did not find it on the search.

Ask all questions here, you can hardly find anything on the search.

read 234 pages of chat

Olya wrote everything correctly. From boiled marshmallow marshmallow turns out to be normal, from apple cake from a juicer, it also turns out wonderful. So don't worry. Pastila is obtained even from slightly frozen apples. It always comes out of everything, but it doesn’t come from purchased puree.
I personally won't tell you anything about sugar, but Olya has already written everything. She knows for sure.

some overly business-like pastilles are lazy

And you are self-critical!

I'm old, with sclerosis ..

Even trickier!

Are you self-critical

Highly. Always was.

Even tighter

No, what is wrong?
I have a pension certificate, I have glasses, I limp .. There is no stupa, which is not there, I will not lie.

[Galyu]

Can you add sugar later before whipping?

it is possible, I closed the puree with sugar and without sugar, and without sterilization.

I have a pension certificate, I have glasses

Galyu, I'm not Stanislavsky, but I don't believe !!!

[Rita]

Rita, lira3003, I like to bake in the oven better. The excess juice is evaporated. A more viscous puree comes out. And for good it is necessary to bake with skins and middle, this is where the pectin is located.

erythritol did not settle. Even without sugar I did it, it didn't settle.

I have erythritol, I will add it. My apples are painfully sour. The husband said: "Slant your eyes in!"

it is possible, I closed the puree with sugar and without sugar, and without sterilization.

Oh, this is the most important thing for me so far! Thanks for the answer, I'll do it a little later. The freezer is busy, you will have to roll it up to the banks

No stupa

you have a handmade husband, he will make

you have a handmade husband, he will make

Shuttle ..

I am not Stanislavsky, but I don’t believe !!!

Hello, we've arrived. Where did the glasses go? Three of them ..

for good it is necessary to bake with skins and middle, that is where the pectin is located.

I bake with the skin, with the middle - no. Wormy apples, you have to cut everything out.

[Twig]

Twig, bake in the oven, then peel off the seed pods, rub through a sieve, then boil in jars ?? Is it so faster?
Or is it an option to immediately dry the marshmallow, without cans? Then yes, I can bake it in the oven.
Well I bought pectin, 15 packs of 10 grams. From the above, I understood about ~ 2500 kg + at least 10 grams.
If I can bend the frame, then I'll try to make a Belevskaya one today. Or the husband will have to wait

Rita, I baked and stored. And sterilized because the lids are twist, the apartment has no storage room or balcony and it is very hot. Baked, rubbed, in jars, sterilized in Shteba.
Svatya rolled my boiled puree on a turnkey basis.

bake in the oven, then peel off the seed boxes, rub through a sieve, then boil in jars ?? Is it so faster?
Or is it an option to immediately dry the marshmallow, without cans? Then yes, I can bake it in the oven.

And no difference. It's still a laborious process. Bake, rub, once again, if necessary, walk with a blender.
Well, since you have Antonovka, maybe for the first time you shouldn't add pectin to it. All the same. Antonovka contains the most pectin and the harvest has just come up.We just removed these apples. Fresh. It's a winter apple.

Well, since you have Antonovka, maybe for the first time you shouldn't add pectin to it. All the same. Antonovka contains the most pectin and the harvest has just come up. We just removed these apples. Fresh. It's a winter apple.

One package, collected both from the ground and from the tree a couple of weeks ago, so I'll be on the safe side.
The second week ago, but also from the ground. They are not very green, slightly yellowish

so I'll be on the safe side.

Well, play it safe. It won't get any worse.

The husband said: "Slant your eyes in!"

I have never heard this!

I have never heard this!

Well, you're behind the times. They said that in my youth.

[gawala]

gawala, Galya, what if you don't wipe it through a sieve? What will it change? If it were not for wiping, maybe I would have decided on a second feat ...

what if you don't rub it through a sieve? What will it change? If it were not for wiping, maybe I would have decided on a second feat ...

Will not change anything. If a very good blender, then everything will be crushed into a smooth puree and even the slightest skins will not be felt. And if not a powerful blender, there won't be anything either, well, there may be skins in the marshmallow and that's all. This will not affect the taste in any way.
These are purely my troubles. Well, I love smooth puree. I still have nothing to do, stop and wipe it until you lose my pulse.

well, there may be skins in marshmallows and that's all

Yes, I somehow missed one bowl of mashed potatoes, didn't wipe it and was very surprised when I laid it out on the tray and saw pieces of skin. Nothing, everything is dry, inclusions did not interfere.

inclusions did not interfere.

Allergy is only in the head. In my..