Belevskaya marshmallow in Lequip D5 Eco dehydrator

[Irsha]

I have an electric auger, that's why I'm interested.

Irsha, I pass the baked apples through an electric auger juicer, everything is fine.
I rubbed only a small portion of marshmallows manually.

[zvezda]

zvezda, with all due respect, from you the most flood.
I flipped through this and the last page, out of 30 posts, yours, six. And all the information does not contain.
A few words, and everything is not close to the topic.

Is this a chatterbox or a recipe?

Irsha, I pass the baked apples through an electric auger juicer, everything is fine.

I also passed through the auger juicer - quickly, cleanly. Using a Kenwood rub is a more difficult and time-consuming process. Kilogram 5 froze for the winter.

passed through a screw juicer

Oh .. why should I buy auger now?
Poke, what he is though. What do they look like?

what he is though. How do they look

And me

and everything is not close to the topic.

Twig, I do not think that the discussion of the frame FOR PASTILLE is not the topic!
Do we have at least one recipe on the forum without "flooding" ??

For example, the oursson juicer interested me because the loading neck is for a whole apple. Characteristics from the site.

🔗

"The JM7005 screw juicer with a wide feed opening for a whole apple, allows you to load whole fruits without pre-crushing. Thanks to the slow spinning and powerful auger, you will get the maximum amount of juice from any vegetables, fruits, herbs and berries with a large amount of nutrients and vitamin content. C. Unlike conventional centrifugal juicers, the operation of this device has a low noise level. "
My model is simpler, then when I bought it, there was no wide neck yet. But the principle is the same. Throw in baked apples and get mashed potatoes, throw in fresh apples and there will be juice.

[marina-mm]

marina-mm, Marin, it is clear which one. We have these more expensive than a half-cool blender ..

[Galina]

GalinaMaybe I didn’t compare prices now, but when I bought it, I grabbed my stock, today it’s almost for nothing, I am very pleased with it.

Marin, we have different brands. Okay, while we think about what to do. The burned out husband will send back tomorrow, then we'll see what and how. Apples are running out anyway. there will be nothing to beat. There is probably one pastille left or one and a half ..

[Galina]

Galina, so there is time to decide before the next season.

then there is time to decide before the next season.

We will try earlier so that we can meet the new season in vseblenderen ...

[Galina]

Galina, you have a good choice !! It's a shame it happened

you have a good choice !! It's a shame it happened

What should I do. We were somehow not upset, from the word at all.

I would not even experiment with an auger juicer for rubbing baked apples.
There are so many details, which will then be all in a puree (a lot of losses) and then it's still WASH!
If only soft raw cotton apples are passed through a screw with large cells, and then baked.
I liked the simple wiping of the Zepter.

Yesterday I bought an Antonovka, marshmallow is being dried with the addition of raspberries. God, how beautiful she is, rosy. The layers are even and plump, the edges are not crumpled. Not yet dry, but it is clear that beauty will turn out.
This means that all my dacha apples lose to Antonovka. Eh.
I have never made a marshmallow with the addition of pectin. This is another step in cooking. After making mashed potatoes, it must also be boiled.

with the addition of raspberries.

In what ratio did you add ??

[Olya]

Olya, read Galina's recommendations. All by prescription.

beauty will turn out

Boast, okay?

Oh .. why should I buy auger now?
Poke, what he is though. What do they look like?

I have the cheapest Hurom. I bought it for a long time, this model is not on the site.

I have the cheapest Hurom

People live here ..
And we have such a thing worth the whole
EUR 548.00

reading 234 pages of chatter when apples are spoiled is unrealistic.

Well, you can't say, and thanks for that!

I would not even experiment with an auger juicer for rubbing baked apples.
There are so many details, which will then be all in a puree (a lot of losses) and then it's still WASH!

no, Veta, washing the auger is not difficult, especially after soft vegetables, fruits and berries.
Moreover, the initial rinsing of the augers, while I can judge about the vertical, is to pour water into the juicer and turn on, everything that is not stuck in the grid will be washed out with this water. And the net itself is also not difficult to wash - a soft metal washcloth is enough.

I liked the simple wiping of the Zepter.

Me too, but it is not on sale, and yet it is small and tame.

A little off about the auger juicer - I recently overcame my toad and bought myself a new generation auger. It's a delight. There are no nets in it. And there is no frame with silicone ribs, which goes around the bowl. It is sooo easy to wash. The juice is squeezed not through the mesh, but through the slots formed by two tins inserted into each other. It is called Hurom h-100.

Yesterday I told my husband about the auger. He looked at me very uncomprehendingly and said that it would be easier for him to make a blender himself. There he speaks of business ... But the funniest thing was different yesterday. Korean blenders began to look, the same firm as my dryer. Found on Yuey, and there are also detailed photos, which motor, how and what. And looking at these photos, my husband said that this is a motor, like a vacuum cleaner. Here they are brushes, here and there. And they fool us, new technologies, blah, blah .. and then it turns out it's all about the vacuum cleaner .. The motor was installed and the price was broken ..

no, Veta, washing the auger is not difficult, especially after baked products.

If you try, tell me. I have a Kenwood wiper. 3-4 minutes a baking sheet of baked apples wipes.

it's easier for him to make a blender

He's handmade, can he really do ??

He's handmade, can he really do ??

Said no problem.

But for the time being, I am engaged in monitoring security cameras in the light of our recent events. will have to be installed along the entire perimeter. damn, there was no sadness. we understand that this is the first call. It could be worse further.

no problem.

Well, good!

People live here ..
And we have such a thing worth the whole
EUR 548.00

I bought it for a long time (8-10 years ago). If memory serves, then on Ali. Then they were not needed by anyone, in our country they were already 2 times more expensive. I wouldn't be surprised if I don't have the original Hurom. Now I looked at the prices - the toad would strangle me, most likely.

the toad would strangle me, most likely.

it is already difficult to strangle me with something, there will simply be one more unnecessary thing on the farm. I don't press juices, and if I do, then there is a Gastrobak juicer. Okay, let's think in the direction of the blender ..

there will be just one more unnecessary thing on the farm.

Don't you like jams, tomato sauces? Nut milk for smoothies or for coffee?

Nut milk for smoothies or for coffee?

Isn't it done in a blender?

Don't you like jams, tomato sauces? Nut milk for smoothies or for coffee?

No. Marmalade has been standing since last year, its own, homemade, sauces are also not in honor. Only I drink coffee with lactose-free milk, my husband prefers black. Smoothie ..sometimes I make myself, but also nut milk or coconut milk in the store is good and costs a penny. There is no wash to poke around.

Isn't it done in a blender?

I read it wrong at first. For some reason, I like coconut milk at the same time as oil is obtained in an auger juicer - it seemed more homogeneous, and even coconut oil is being prepared in parallel. And almond, sesame - in a blender.

No.

Then it makes sense to waste space in the kitchen and money?

I like it more in a screw juicer - a more homogeneous mass without a hint of taste, crushed seeds and skins, and there are fewer body movements

I free the apples from the middle. Apples are their own, so wormholes have a place to be.
Of course, I don't know, but we grinded into a smooth mass without hints of skins in exactly a minute, for sure, the time was not timed, the blender stopped by itself. It is sad that he "died", but this is all done very quickly. I don't think it will be faster in auger. I will not say anything about the smoothness of the mass, since I have never dealt with the auger

I don't think it will be faster in auger.

In auger operations there are fewer (laziness is our everything) - the apples were washed, laid out on a baking sheet, baked, straight from the leaf into the juicer, where the puree comes out - a bag for freezing, put into the freezer. I don’t do anything with apples, of course, if the apples are not wormy.

Oh, girls, tell me how much pectin to put on the basic recipe? Last year I read the topic from the first page, did it without pectin, tasty, but not bread. Now I read from the end - the pectin is drawn. I can't add to the dosage in any way (((I want marshmallow like vaaaas

[koluchchka]

koluchchka, 1-2 packs of 10 g each is pectin, 1 p of zhelfix

[Apple candy with a Scandinavian touch.]

Now I read from the end - the pectin is drawn.

Better to read it all the same first ..
Belevskaya marshmallow in Lequip D5 Eco # 239




Apple candy with a Scandinavian touch.

Dropped apples, but very large and very sweet. I thought what to do with them and decided to make juice in a juicer. And work out the technology to the end.
Apple puree, after juice, turned out 4300 gr.
I boiled all the puree with pectin. She worked with cold mashed potatoes.
This is the mashed potatoes after boiling with pectin and subsequent cooling.



Whipped according to the scheme.
3 min. without sugar 6 speed.
3 minutes with sugar-6 speed.
4 minutes with protein - 5 speed.

It turns out that's such a mass. It looks like it’s interrupted, but in fact it’s not. Very good puree. Moderately strong and even slightly sluggish-lazy-slipping out of the bowl.



Then, as usual, framed and dry.
Important! Those who have exactly the same dryers, be sure to take 1kg of puree, no less. The puree is completely framed on the pallet and there is almost nothing left for spreading the cakes. You can even take more than 1 kg of puree, 50-100 grams.



Paste dried for 13 hours. This time I got 4 pallets. 4 cakes.



I cut it in half. It turned out 8 half-corners ..



And then she did so. I decided to add a touch of Scandinavia. I took lingonberry marmalade, they supply it from Sweden to us. Three tablespoons. I punched the marmalade with a blender, rubbed it through a sieve and added it to the left soufflé for spreading ..


I missed the cakes, collected the marshmallow and put it to dry, but at 54 degrees, 3 hours, because it turned out to be high, 8 layers.



In three hours.



Grated the cooled pastille with powdered sugar.



Incision.



Very tasty marshmallow turned out. Very soft, bready, aromatic.

I believe that I have worked out the technology of making marshmallows from apple cake left after juicing in a juicer.

Galya!

Galya!

Why are you shouting?

Why are you shouting?

I admire!

I admire!

Ah .. this. I really thought what happened .. Come on, what is there to admire? Everything is worked out, there is no particular difference, either cake or baked apples. My husband really liked the marshmallow.

My husband really liked the marshmallow

Fine!

Mine don't eat, bastards

Fine!

He basically loves her. For two years, as I have been doing it, he eats with great pleasure, takes to work. Teasing colleagues ..

[Galina]

Galina, super, super, super !!!!

super, super, super !!!!

Flax, wasteless. Considering that there are almost no apples this year.

[Galina]

Galina, and I have a bummer with apples from a juicer. After draining the juice, there were 2650 g of apples. I crushed them properly, rubbed them and boiled them with pectin. Pectin added 30 grams - twice as much as I added to whole apple puree. I made the pastila from chilled mashed potatoes, it looked very thick, "standing", in general, exactly the same as in your photo. The mass was whipped well. And problems started in the dryer. The puree cracked and settled into a very thin pancake. I barely removed the paper from him.

The grease was absorbed into the cake and as a result the cake became very wet, but did not stick together.

The taste, however, turned out to be very good, I did not even expect, since the puree was not at all tasty and, as it seemed to me, had some kind of off-flavor, I decided that it was the pectin that manifested itself like that.
In general, my experience turned out to be unsuccessful, I don’t understand what is the reason - little pectin, or vice versa - too much?
Maybe you have more juice in your apples? I have 3.5 - 4 liters of juice from 5.5 kilograms of apples, depending on the variety.

[Galina]

Galina, excellent, waste-free production!
SvetlanaI think Galina leaves more juice in the apples, although of course the apples are different and difficult to compare.
And Gali also has quittin, that is, pectin with the addition of citric acid and sugar, but I have completely different results with quittin and pure pectin on the same apples. If possible, I will repeat the experiment, but it seems to me that citric acid also plays a role, improves the structure.

[Galya]

I came with another report.
I made it with pectin, 30g per 3 kg of mashed potatoes, whipped 700 g mashed potatoes per sheet (6 minutes at 6 speed, 4 minutes with added whipped protein, 4 minutes with 100 g sugar, and so 4 times for 4 sheets, dried for 17 hours (left on dryer and left for the country).
For yourself made conclusions:
- even in a dryer with horizontal blowing, it is sometimes necessary to change the sheets in places, because they are not heated up the same (I have Kitfort for 9 sheets);
- put the marshmallow in two or three layers, then it is convenient to cut it into "pies" and eat more conveniently (for me), cut it after dryness, and then rub the sugar. powder;
- I can cut more or less well with a knife and a saw, after each cut I wash off the adhering crumbs and wipe them dry and cut them slightly wet, this is the only way I managed to cut the marshmallow into a lot of "pastries";
- I tried to store the marshmallow, putting it in a plastic bag, tied it tightly and put it in a plastic box, it got wet in a week. Today I put it in a plastic box, and put it in a tight bag and pumped out the air with a vacuum cleaner. I'll see how it will be stored.
The height has hardly decreased. But I wanted fine porosity, but it didn't work out.
Galya, tell me what you need to pay attention to to achieve fine porosity. I want it to turn out like a white loaf in structure, but I get it like Borodino bread, here you can see:

Well, for those who want chocolate marshmallows. It is not necessary to make chocolate cakes, you can cover the marshmallow with chocolate on top.

You can also sprinkle with nuts or coconut.


All these "perversions" with pastille I do because: to me it is sour, the more acid pectin adds, and the smaller the piece, the more powdered sugar gets on it; and only I can cut my marshmallow, so everything is portioned at once.
And this is the previous one, tinted with blackberry puree, it did not affect the taste.

with quittin and with pure pectin completely different results

Here, I also thought about it. Need to try.