Belevskaya marshmallow in Lequip D5 Eco dehydrator

little pectin or vice versa - too much?

I think that Marina wrote everything right.

quittin, that is, pectin with the addition of citric acid and sugar, I have completely different results with quittin and with 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.

Unfortunately, I do not have the opportunity to try to do it with pure pectin, it is not for sale here, and I see no reason to look somewhere in ibey, for example, it is there. It turns out well with Kvitin.
But 30g of pure pectin, I think, is still a lot.

do you have more juice left in your apples? I have 3.5 - 4 liters of juice from 5.5 kilograms of apples, depending on the variety.

There is little juice in apples. I put the juicer on for an hour, after an hour the apples are completely depleted. What's the point of cooking another hour, there's nothing there. Well, the varieties are still different.

I tried to store the marshmallow by putting it in a plastic bag, tied it tightly and put it in a plastic box, it got wet in a week.

Elena, I only store pastille in parchment. No packages. Parchment - cardboard box. No bags and refrigerators. She will soak here and there. This has already been established empirically.

tell me what to look for in order 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:

It all depends on the apples.
You make a great marshmallow.
In the photo MK, I also do not have a loaf. I think that the less juicy apples, the thicker and denser the puree turns out, and as a result, the more dense marshmallow in structure.
A very dense puree is obtained from unripe apples and a dense crust structure as a result. Well, from the juicer too, after boiling with pectin, pastila, like a spring becomes. When unclenched, even dents from the fingers are not left.

tinted with blackberry puree, did not affect the taste.

Almost no additives affect the taste. Only raspberries. Apricots also give flavor, but homemade, not purchased. The plum also gives a little cherry. Blackberries give nothing. She itself does not have a pronounced taste, and even more so in marshmallows. I did with her. I have a lot of it growing under the windows.

I can cut more or less well with a knife and a file, after each cut I wash off the adhering crumbs from it and wipe it dry and cut it slightly wet, this is the only way I managed to cut the marshmallow into a lot of "pastries";

With a good sharp knife, and always very well cooled under running cold water and wash the knife in cold water before each new cut. Then cutting the marshmallow will be easy.
I have such a knife.

I love just such a marshmallow. And thanks to Galina for keeping the interest and experimenting.

I got to the pectin. It turned out that everything cooked before, even from the correct Antonovka apples, pales before the result with pectin.

Here is:


Purchased apples, local, North Sinap and just a pack of 10 grams of pectin.



Apples on a baking sheet I get from 2 to 2.5 kg. After rubbing it is somewhere around 1800 puree. and one (!) pack of this pectin.
All other things being equal, the result stunned me!

After rubbing it is somewhere around 1800 puree. and one (!) pack of this pectin.

Here is a real example with Russian pectin.

I still have zhelfix. And 2: 1 and 3: 1. As I will be able to cook with him, I will report back.
And with pectin - a bomb!

such a marshmallow

Great result!

And with pectin - a bomb!

Bread, fragrant, soft. Well, it's not worth talking about the taste.

And I did it for the first time without pectin, I don't have it ... yet ...
The result is rubber, in the last photo you can see, this is already with a smear.
Did everything by weight and according to the recipe from the first page.

[Zeamays]

Zeamays, Svetlana, rubber is how? In the photo, everything is not so bad.

[Svetlana]

SvetlanaI have been doing this all last year and this one without pectin, and we all ate and enjoyed it with pleasure.
The pastila is tasty even without pectin. But with time and experience, you want perfection. Yesterday I stabbed all my hands, collecting sea buckthorn. To make sea buckthorn marshmallow.

make sea buckthorn marshmallow

that I doubt that it will turn out, sea buckthorn berry is oily. Will the mashed potatoes whisk?

To make sea buckthorn marshmallow.

Did it work or in the process?

[Galina]

Galina, I understand that this is just an intention, and we'll see the result.

[Zeamays]

Zeamays, Svetlana, rubber is how? In the photo, everything is not so bad.

Pressed - it wrinkles, does not rise, does not spring, as in your photo, chewing is hard.
I don’t know what kind of candy this should be, but for sure, my result is not very good.
Now I'm leafing through the topic back, I can't find how much pectin I need.
I did it exactly as you wrote:

I think that the less juicy apples, the thicker and denser the puree turns out, and as a result, the more dense marshmallow in structure.

These are such dense pancakes
But the process is delaying ...

intention

Aa. understandably.
Yes, sea buckthorn is an oily berry. How it will interact with the protein .. Anna, be sure to write what happened or not.

Now I'm leafing through the topic back, I can't find how much pectin I need.

Belevskaya marshmallow in Lequip D5 Eco # 4901

No girls. On the left this is with sea buckthorn. I used it for smearing, that is, I added it to the mass left for smearing. Because the cakes were already dried by that time.

I really liked the unobtrusive taste of sea buckthorn and its inherent slight sourness. But I generally love sea buckthorn. But what a mess she is, horror!

Remained about 400g puree. So next time I plan to make one sea buckthorn cake. In just one go, I do three of them. My dryer won't pull it anymore.

On the left this is with sea buckthorn. I used it for smearing, that is, I added it to the mass left for smearing

Wisely ..

Harvest day
This is on simerenko, pictures are sideways, so from left to right, third cake with feijoa, two with chocolate

[Ljna]

Ljna, wonderful lozenge Zhen!

[Galina]

Found it!

Luggage pack of pectin for 2500 or 3000 g of puree.

Galina , does this mean Quittin, as in the photo? Sorry, if again twenty five

[Evgeniya]

Evgeniya, so what do you think about it

cake with feijoa

?

, does this mean Quittin, as in the photo? Sorry, if again twenty five

Yes, I have just that, there is no other here. at least I haven't seen. maybe the neighbors have it, but we don't buy food there. And everything in this pectin-quittin suits me.

[Svetlana]

Svetlana, my extreme marshmallow was from "semerenko", I put 1 such package on 2600 puree

showed the result.

[gawala]

gawala, Galyun, thanks again for the science. This year there were not many apples and marshmallows too. But due to frequent experiments with Belevskaya, now the marshmallow turns out to be "one-two"

due to frequent experiments with Belevskaya, marshmallow is now obtained on ,, one-two ,,

Well, that's great.

How you can make a frame from a large plastic container, it was written for the Star ...
You buy a rectangular plastic container for the size of your baking sheet (a little less) and cut the frames, having previously marked how much you need, what height you need. You cut horizontally. It is good to cut with a hacksaw blade for metal or plastic, even better, ask what is in a hardware store or just a hardware store. Pros - a fairly rigid frame, you can make several frames, you don't need to glue anything, the issue price is 99r.
I made my frame from the lid of a small bucket from under Chanakh cheese, it was a pity to cut the bucket itself. True, I wrapped it in foil, because the handles are crooked, cut it with simple scissors and got burrs.
https://Mcooker-enn.tomathouse.com/in...609.0
For Zvezda, nothing warps or breaks; in extreme cases, you can insert one segment into the second and wrap it with a film or even make it out of the lid. And you look bad in fix ...

Belevskaya marshmallow turns out now on ,, one-two ,,

Side effect

[Ukka]

Ukka, Olya, what kind of mixer do you have? I can't pull the planetary one. and you, I see, whisk by hand.

[Silyavka]

Silyavka, Lena, I don’t know how the cake with feijoa is there, cut it, packed it, will go as a gift. It is visually thinner.
Pastila without added pectin.

Antonovka no, I'm going to Simerenko

[Ukka]

Ukka, Olya, what kind of mixer do you have? I can't pull the planetary one. and you, I see, whisk by hand.

My mixer died a brave death, my daughter bought a new cheap one for me. No, it wasn't the motor that died, it fell out of my hands, turned on, and the corolla broke. But he beat it well, hard. Polaris 3007, chtoli. Now its analog is being sold, but with a number 5 in front, at 500 watts. The numbers are not declared, but real. But I am collecting for the planetary, for Bosch Mum 4 series, I will not pull 5. There is a positive experience of whipping proteins into lances on such a Boche.

I put 1 such bag on 2600 puree

We did not find this Quittina, there is Zhelfix, the composition is similar, I will try.

But I'm collecting for planetary, for Bosch Mum 4 series,

Olya, I beat my marshmallow on this mixer, I divided all the 2.5 kg puree into two portions, the result is excellent.
Here's a mashed potatoes ...


And I also rubbed apples in Bosch MSM 5529, the best rub in the world.
I love Boshiki dearly and do not cheat on them

Quittina did not find this with us

This one came to Lenka from me. In theory, you can have it too.

there is Zhelfix, the composition is similar, I will try.

Be sure to try.

I already ran through retail, everywhere the same:
Zhelix by Dr. Oetker Romanian production (citric acid, dextrose, pectin) and
Local spill gelatin of a similar composition.
Pectin is in last place everywhere

Pectin is in last place everywhere

Well, our HAAS is also not in the first place with pectin. But the marshmallow turns out great. And no one has poisoned her yet ..

I looked on the Internet the composition of Quittin from HAAS, there pectin was first written ...

I looked on the Internet the composition of Quittin from HAAS, there pectin was first written ..

This is in 3: 1 .. and "2: 1 fourth ..

OMG! How to sculpt with such tricky proportions?

OMG!

And what is this and where?

And this I was surprised in a European way ...

Oh mein goth

OMG!

Yes? I'll go see ..
Didn't find anything looked photo 1: 1 book where did you find these mysterious letters.

Oh mein goth

You can murder ..

How to sculpt with such tricky proportions?

No way. Throw in a 2 kg pack of puree and that's it. Pastila will work out anyway. Well, I can do it, but why are you worse?

Girls, I bought such a quittin today in a magnet. The price seems to be 27 rubles per pack. I haven't tried it yet. I am processing Antonovka now, it is a miracle in marshmallow and without additional pectin.

Recycling now

I have apples that have run out without pectin. But now I know what kind of apples they are. The pastila made of them is simply extraordinary. The lightest, the most delicate, the softest .. It's scary to take in your hands, so soft.

This is the one Elvira showed, the quittin I used. In it, pectin is in the first place in the composition. Citric acid tastes good.

[Quittine]

IN Quittine contains citric acid - and it is unlikely that it is natural)
I read about the modern synthesis of citric acid - well, nafig, shove in apple pastille third-party acid -
If you really want to - then squeezed juice from lemon or orange will help us.

If you really want to - then squeezed juice from lemon or orange will help us.

Make and tell me how much lemon juice you added and what the result was.

I read about the modern synthesis of citric acid - well, nafig, shove third-party acid into apple candy -

We haven’t poisoned ourselves yet .. And no one has been poisoned by such marmalades. Quittin is added here to all marmalades and industrial ones too. We have a different sugar and jam, jam, marmalade do not come from the word at all. Only with Quittin or sugar in which the thickener is already added.

It's interesting that the sugar is different.
Our sugar has also changed, before (30 years ago) I cooked jam, covered it with a leaf from a notebook, tied it up with a thread and stands in the pantry, thick, beautiful, and now it will not thicken as much as a rash of sugar. Even cakes for a Kiev cake with different sugar are obtained in different ways.

It's interesting that the sugar is different.
Our sugar has also changed, before (30 years ago) I cooked jam, covered it with a leaf from a notebook, tied it up with a thread and stands in the pantry, thick, beautiful, and now it won't thicken, no matter how much a rash of sugar. Even cakes for a Kiev cake with different sugar are obtained in different ways.

Quite right.

Make and tell me how much lemon juice you added and what the result was.

It never occurred to me to add lemon juice to the marshmallow.
Adding pectin to very ripe apples or apples of not very pectin varieties is yes, cool, very useful.

And about the addition of citric acid - well, this is my opinion, with which it is not necessary to agree))

It never occurred to me to add lemon juice to the marshmallow.

If you really want to - then squeezed juice from lemon or orange will help us.

Well Duc it's your head ..

Quittin is still balanced, but not a ton of lemon is added there.

no matter how much sugar is rash

In production, an anti-caking substance was transferred to such granulated sugar. It is impossible to cook caramel from such granulated sugar: you fill it with a little water, heat it up, the granulated sugar dissolves, you continue to heat it, the liquid evaporates and the original sugar crystals remain in the dishes, absolutely unchanged in color.
In order to avoid such incidents, it is optimal to use instant compressed refined sugar (no anti-caking agent is added to it at all).

[varen]

In order to avoid such incidents, it is optimal to use instant compressed refined sugar (no anti-caking agent is added to it at all).

what are you ...
I'm switching to refined sugar?
sugar is not required for marshmallow without fail, which is why it is valuable, unlike all kinds varenuh.

In production, an anti-caking substance was transferred to such granulated sugar. It is impossible to cook caramel from such granulated sugar: you fill it with a little water, heat it up, the granulated sugar dissolves, you continue to heat it, the liquid evaporates and the original sugar crystals remain in the dishes, absolutely unchanged in color.
In order to avoid such incidents, it is optimal to use instant compressed refined sugar (no anti-caking agent is added to it at all).

Marin, it is almost impossible to cook marmalade from our sugar. But with caramel, everything is fine. It brews beautifully. In our area, no one makes marmalade from ordinary sugar, everyone buys only sugar with pectin. It is different. From what you want from this and do. First, I tried to cook jam, I cooked it for a week. In general, it was something with something. I considered it unnecessary to listen to my husband and buy sugar with pectin, which he would understand in marmalades. But it turned out that it was.
And yes, we have unsweetened refined sugar. If I put two teaspoons at home and I already feel very sweet, then here to achieve this level of sweetness, you need to put at least 6 teaspoons in a cup and still the taste will be wrong.
In general, the technology is different for the manufacture of granulated sugar, I think so. Well, the entire Austrian sugar industry cannot shift anti-caking substances from year to year, from century to century.