Belevskaya marshmallow in Lequip D5 Eco dehydrator

I have an internal size 36x26x6

oh .., and I from edge to edge .. I will go humanly measure ...
31*31

Dry cakes turned out in 5.5 hours
Smeared with leftovers and set to dry

After drying, they should soften ..

[Galina]

Galina, I still have a question. And how much of the finished marshmallow comes out?
Have you weighed it by chance?

And how much of the finished marshmallow comes out?
Have you weighed it by chance?

I'll weigh it today. Now she is at my last final dry. It will be ready in 3 hours. It will cool down and weigh ..
Yesterday there were 3kg of ready-made puree ..

[Natalia K.]

Natalia K., just made a marshmallow. From 1900g apples — 1200g mashed potatoes, we got 550g marshmallows. Contains 100g of sugar and 2 proteins.

Galochka in the photo has a light marshmallow, and my color is like light honey cakes.
At night, the marshmallow lay in a baking sheet, the shape is good, it is springy under the fingers, it was easily cut with a knife for tomatoes with small cloves. Not dry and no moisture — What the doctor ordered. I'm glad.

[francevna]

Here is a report from Alla francevna

What a gorgeous lozenge !!!

[Check mark]

Check markThank you so much for your marshmallow, for making me want to cook it.

[Check mark]

Check markThank you so much for your marshmallow, for making me want to cook it.

francevna, but not for that All .. The main thing is that I liked it ..

[Alla]

Alla, super candy! Congratulations on such a great result. The beauty!

Checkmark, delicious marshmallow. Thanks for the nuances of cooking, I'll try to repeat it.
Alla, great result!

And how much of the finished marshmallow comes out?

[Galina]

Galina, Alla, thanks for the explanation
Galina, chic marshmallow turned out, multi-colored.
How does it taste? Have you tried multi-colored already?

Just for the sake of such a marshmallow, you will have to think about buying a dehydrator

Have you tried multi-colored already?

I just took a sample ..
Tasty as always .. The colored layer is sweet and sour ..

[Belevskaya marshmallow-fruit]

The colored layer is sweet and sour ..

You got a marshmallow called Belevskaya marshmallow-fruit

[marika33]

marika33, marina-mm, girls, thanks. : rose: I'm glad that the marshmallow turned out.



gawala, Checkmark, what a bright colorful marshmallow you got!

[and]

Checkmark, you have a very beautiful marshmallow!
And the rows are so even in thickness, even at the edges!

Girls, did anyone measure the layer thickness before and after drying?
I had about 25mm before, and now it's about 15mm. One hundredandt already almost 10 hours, but still dampish below. That is, if the layer is lifted, then about 10 cm from the edge they rise in an even dried layer, and then the bottom is clearly damp, starts to stick to the substrate, delaminate.
True, I dry in the oven, but at 65-70^about on convection and with a crack.
I think so to dry it out or try to turn it over
By the way, how to understand that everything is dry enough?

[Olga VB]

Olga VB, Olya, I have a layer of 15mm, dry about 7mm. I dry in the oven with a slit at 70-80 degrees. Dried completely in 5.5 hours.
Maybe your temperature is too low, and if there is convection, then the air is already blowing out.
I dry two baking sheets at the same time, changing places every hour.

Has anyone measured the layer thickness before and after drying?

Wet mass 2 cm height, after drying -1 cm. Dries up exactly half.
The edges dry faster, the middle always takes longer to dry and no matter where .. What is the oven, what is the dryer ..
If the layer still sticks to the paper, then it is not ready .. It will be damp.Olya, well, purely in theory, tempo. set at 65-70 degrees, plus a slightly open door, plus a fan, the temperature will be lower than 65-70 degrees inside. Therefore, it dries for a long time .. If the marshmallow from above does not stick to your hand, then you can simply turn it over and dry it upside down, just don’t remove the paper .. It will go away with the mass if the mass is still damp. Or add the temperature, not 65-70, but make 85, let the oven be slightly open. The temperature will rise inside.
It is easy to understand, try to pierce it with a toothpick, if the mass is damp, then the sub-cleaning will be wet and a trace of the mass will be visible on it .. Or turn it upside down with paper and try to remove a little, if it leaves with the mass, it means it is still damp .. And so .. it springs and there is no feeling of "wetness" under the palm .. By the way, the mass with the addition of berry puree dries longer ..

Checkmark, Allochka, thanks for your prompt reply.
I also have 2 baking sheets. The original layer was 25mm. So, if it's 15 now, then there is where to dry up.
My temperature in the oven is 65-70 by a thermometer.
I dry on a non-stick rug, turn it over uselessly, it does not allow moisture to pass through.
I tried to peel it off, - 10 cm from the edge it sticks off normally, then it sticks, on the backside, if you pry it off, the really wet mass remains.
But if you touch it from above, then yes, it is springy, but not soft, dry and not sticky to the touch.
I left it for another 3 hours, then I'll try to peel it off again.
Just don't the edges turn out to be overdried
Exciting first time while adjusting ...
My husband offers to bring more apples, but so far I am not doing very well with these. However, is it too early to twitch? (With hope)

I have a tiny slot in the door right now, but close it completely, or what?
I looked at the classic recipes, there generally temp 60-65 *, but who measured it out on the stove?

I dry on a non-stick mat

It seems to me that paper is the most optimal option, and the video from the production is covered with paper ..

then yes, it is springy,

It is a different "spring". When it is ready, it seems to spring at hand, but the spring is like that, there is no wetness inside ..

Just don't the edges turn out to be overdried

It will work out, but they will then go away in the process of laying.
Olya, on the third page, at your request, I showed a photo of the mass .. Did you see?

Yes, Checkmark, of course, looked carefully.
It seems to me that my mass looked something like this - moderately airy, moist, slightly fluid, while keeping its shape well.
On the edges, where it is already completely dry, it turned out to be very porous and springy, moderately moist, it does not crack when bent.
I just turned it over somehow, let it dry for another 3 hours.
I've figured that in the purchased pastille layers are about 6-7mm, i.e. when shrinking 2 times, the initial layer should be made about 13-15mm.
Whatever the result is now, I will definitely try with a thinner layer and on paper.
Report for me.

Whatever the result is now, I will definitely try with a thinner layer and on paper.

Try it, of course. Look for your option that would suit you 100%.
After two years of experiments, I still found my marshmallow.

Here's another point that I forgot to clarify:
How thick should the coating be? From the pictures I see that he is not just a sdir, so that it sticks together, but 2-3mm is obtained. And it cannot dry in the middle of the "pie" in 3 hours, that is, with such a thickness, a raw spread remains inside. Or is it absorbed into the cakes?
Another moment. In what state (hot-cold, fresh-lying, ...) and with what knife is it better to cut the marshmallow so that the middle does not stick and the edges do not crumble?

How thick should the coating be? From the pictures I see that he is not just a sdir, so that it sticks together, but 2-3mm is obtained. And it cannot dry in the middle of the "pie" in 3 hours, that is, with such a thickness, a raw spread remains inside. Or is it absorbed into the cakes?

I don't know what layer I have, maybe 1-1.5mm. not more..Two tablespoons for each half of the cake, heaped spoons. then I smear it .. The soufflé does not stay damp, everything dries up ... 3-4 hours at 55 degrees temperature, everything dries out normally. nothing wet and damp between layers ..
Somehow like this..

In what state (hot-cold, fresh-lying, ...) and with what knife is it better to cut the marshmallow so that the middle does not stick and the edges do not crumble?

Better to cut cold, a regular knife, large and sharp. If everything is done correctly, then the middle will not stick to the knife. The edges in the process of laying will be soft, there is nothing to crumble there. If you really want to cut the marshmallow into pieces that have not yet been missed, freshly made, impatiently, for example, grease it, then the edges may crumble, then carefully saw with a saw .. but it is better to let it lie down overnight at room temperature. I can't stand mine like that, because I have it soft at the exit (I didn't completely remove the paper, you can see it in the photo)

Oh, what kind of plastics you have, even, pretty!
My edges are uneven Even though you run to buy a dryer
I can't wait to taste the taste!
I correctly understood that now I have it for 3 hours already in 4 layers, the smeared will dry, take it out and do not touch it until it cools completely, right? And then cut into strips and process with powder. And then after the powder, cut into squares. Or is it better to store in layers? It turns out a lot.
Another moment.
Apparently, I left a lot for smearing, 8-10 percent, although I read somewhere that 1/4 of the volume should be left. And I still have an extra one. Or was it necessary to smear it all there?
And what to do with the remainder? I smeared it on a sheet, maybe the crunches will turn out, the girls here praised them.
Sorry, Checkmark, I tortured you with questions.
But after my tediousness, no one else will have any questions

what kind of plastics you have, even, pretty!
My edges are uneven

Well, I have the same frame and know-how in the form of a school ruler .. I showed the photo ..

I have it now for 3 hours already in 4 layers, the smeared dry, take it out and do not touch it until it cools completely, right? And then cut into strips and process with powder. And then after the powder, cut into squares. Or is it better to store in layers? It turns out a lot.

After 3 hours, take it out and leave it alone. let it cool down properly. It cools down for a long time, keep this in mind .. when it cools completely, you can rub it with powder, you can not rub it as you want .. you can then cut it into pieces-pieces. you can leave it as it is. it's a matter of taste. I cut and don't cut, now I wrapped yesterday's one in parchment and put it in the refrigerator without cutting it .. In general, first with sodium powder, if there are no contraindications to powder, then either cut it or leave it like that .. but let it cool down by all means !!!

Apparently, I left a lot for smearing, 8-10 percent, although I read somewhere that 1/4 of the volume should be left. And I still have an extra one. Or was it necessary to smear it all there?
And what to do with the remainder? I smeared it on a sheet, maybe the crunches will turn out, the girls here praised them.

I have a glass, I have left a lot. Well, in general, I did not become wise and threw away these remnants. there was nowhere to attach them, and it is not worth just driving drying because of the 10 * 10 square meter ..
So if you want, then make crunches ..

threw away those remnants.

you can add leftovers to any yeast dough - and proteins and apples will improve the structure, and such an additive will go to non-yeast dough

you can add leftovers to any yeast dough - and proteins and apples will improve the structure, and such an additive will go to non-yeast dough

Well, who knew that I was going to bake something today ..

and put the leftovers into the freezer for preservation and future use, especially if the apples from the purchase, or their not an unmeasured amount, or just

and put the leftovers into the freezer for safety

it's easier for me to throw out these 100g than to freeze and forget about what is frozen .. not the first time tea ..

I attached it to the crunches, all the same, the oven was stoked for 3 hours to dry.
My treasure is cooling. I promise not to touch it until tomorrow.

My treasure is cooling. I promise not to touch it until tomorrow.

You can tell later what happened and whether you liked it ..

I already liked the crunches! The husband said that there is no need for sweets
And I'll try tomorrow. If remains

I put the extra mass on the gluing thicker, and smeared it on top.
Yesterday I didn’t dry it, just as Olya says, the mass was not completely removed. I glued two layers together, the third was not finished, it was in a silicone baking sheet.
Sent to dry up.
And in general, it is a sin to throw away such deliciousness, you can think of so many different methods of disposal, and wrap cheese cakes and pancakes, cookies-pies in pancakes.

I vlendernul yesterday baked apples and decided that it is possible not to drive through a sieve. But in vain.
I do not know how it will be in the final product, but in the process of beating a bunch of skins on a whisk.

Virgo, but this mass also falls a bit on the smear, is that okay? Well, does not fall, but becomes loose?

but this mass also falls a little on the smear, is this normal? Well, does not fall, but becomes loose?

Yes, it becomes loose .. of course it is normal .. proteins lose their lightness .. if I may put it that way .. You can make a fresh one for the sake of experiment and smear it fresh and see if there is a difference between loose and fresh. By the way, a thought .. I'll do it ..

the third one was not finished, it was in a silicone baking sheet.

See for yourself, of course, but I am an opponent of silicone in this case. The mass does not dry, and if it does, then well, for a very long time .. If you watch a video from industrial production, then there are wooden frames, the bottom is made of some kind of mesh, like a rectangular sieve, everything is covered with paper on top .. and then the mass is laid out ..

And in general, it is a sin to throw away such deliciousness, you can think of so many different methods of disposal, and wrap cheese cakes and pancakes, cookies-pies in pancakes.

Alas, I am not preparing all this. I have to adjust to local realities.

This is the second time I am preparing marshmallow. Last time I did an experiment - three levels of drying, I have two baking sheets and a wire rack. One layer was dried on paper, the second was on a Teflon mat, the third was on a silicone baking sheet (in fact, it is loudly said, a mat with sides)
The paper was the most difficult to remove, so this time there was silicone and two Teflon mats.
This time I did not change the trays in places, the oven with a slot was on all the time.
It was necessary to put silicone at the very bottom, it would dry faster, but it ended up in the middle.

By the way, I didn't whip the protein separately, just poured it into the whipped apple mass. Beat in two bowls, grows in volume 2.5 times.

I did not whip the protein separately, just poured it into the whipped apple mass. Beat in two bowls, grows in volume 2.5 times.

It is not necessary to whip in a foam, in principle, it will still beat.

The paper was the hardest to remove

It is enough to moisten it with water and it leaves perfectly .. I use water if it is "stuck" to the edges.

Checkmark, girls, I cut my marshmallow into 4 strips, rubbed it with powder.
It turned out quite dark. I overcooked it, right? But not crunchy, normal in elasticity.
Less than 10 of the 25mm layers remain. This is again a mess.

I will try tomorrow.
By the way, if it is not stored in the refrigerator, then where and how best. I wrapped it in parchment, and I don't know where to stick it next.

pretty dark turned out. I overcooked it, right?

Apples can be like that .. At 70 degrees it's hard to overcook ..

if it is not stored in the refrigerator, then where and how best. I wrapped it in parchment, and I don't know where to stick it next.

If you don't want it in the fridge, leave it on the table in the same parchment. For several days I just lay on the table on a plate, open. Nothing is done with her .. Dai does not have time to do something with her. Eats up quickly.

There are still less than 10 of the 25mm layers left. This is again a mess.

How much do you want to have left? I have 2 cm height, 1-1.5 cm remains. It dries up more and more in the oven than in my dryer. And if the mass is killed, then the dryer also dries up .. Checked.
But about the smear .. I am tormented by vague doubts. it is impossible to leave such a quantity of mass at the production plant for another day for smearing and gluing layers. they make a fresh mass for gluing together and photos and videos from production are a confirmation of this .. I will make a fresh mass for smearing and gluing .. Leave the apple puree and the next day with a small amount of protein, beat fresh and spread ..

Here, yours is shrinking one and a half to two times, and mine is three times shrinking, moreover, I could not interrupt much, since the bowl was up to the top. Maybe, on the contrary, did not finish
I will still do it, my husband has already said that he has picked up a bag of apples, now I can't get out
And in general, I am very fond of this marshmallow, so I will definitely learn how to do it pretty, like yours

I will still do

I have another experiment .. The masses are 1900 g, but I took half the mass, 950 g, exactly half a protein. Weighed all the protein and half. shorter it turned out to be 16 grams per 950 grams of mass. and 70g of sand. The mass was whipped very warm, at high speed, the mass turned out to be very good .. the same as on one protein. Separately, I left and wiped the apple mass and put it in the refrigerator, tomorrow I will add sand, half a protein to this mass and beat and smear the layers with the fresh mass. I'll see what happens .. Experiments on making the perfect marshmallow continue.

And about the experiment ..
In general, you should not save on proteins, but you need to do it, as expected, according to the recipe. It is not necessary to whip up the fresh mass for smearing and gluing the layers, but it is necessary to glue the layers with the left mass.
Well, with proteins, everything is clear, I think, although the mass was whipped perfectly, it dried out, not as I would like. it is possible that there was simply not enough apple mass, only 950gr, and it did not work out exactly 2 cm in height. Everything is possible. But the result did not satisfy ..
Masses for smearing layers .. Freshly whipped apple mass in drying, as it were, becomes independent and does not stick the layers, but on the contrary, they seem to rise a little, and the top becomes just a delicious meringue.

In general, it’s even good that I conducted this experiment ... The pastila still turned out well, not bad, on the C grade ... But I will not do that in the future. All the same, the very first option, which is the most ideal option for me in the recipe.
Delicious marshmallows for everyone. Experiment e. Look for your Belevskaya apple marshmallow! And I already found mine ..

[Galina]

Galina, Bravo! Gorgeous master class! And the result is amazing. Delicious marshmallow! I've tried!

[Babushka]

Babushka, thanks Tatyan!

Checkmark, thanks for the experiment.
I have a second attempt to go out, the apples are already waiting.
I have them thick-skinned. When baked, the middle already explodes, and near the skin they are raw and oak. Because of this, a lot of pulp remains on the skin when rubbed. This does not happen with normal apples. There only very dry films remain.
I'm thinking, should I bake them stronger? Then the middle will completely flow out.
Or pick out the middle with a spoon, and leave the rest to bake?
You don't want too much extra fuss either.
While in thought.

Or pick out the middle with a spoon, and leave the rest to bake?

Well, something like this ..
Or on a slower heat, if the peel wants to burn, then cover with foil. I have very juicy apples, baked for an hour somewhere .. there is a lot of juice, but I all together, the peel, pulp, juice, I punch everything with a blender, everything mixes up and it turns out very well .. I rub it through a sieve, the mass is very tender and thick. ...
And where is the photo of the pastilles? And then everyone is doing, well, at least someone would show the results of labor. And we would be happy together ..

thanks for the experiment.

Yes always please. This is exactly from the "how not to do it" series ..

I showed a photo in the next topic yesterday, https://Mcooker-enn.tomathouse.com/in....0
The recipe is the same, you just need to adjust the amount of sugar depending on the acidity of the apples.

3 layers 4 cm thick turned out.

[Twig]

Twig, turned out soft, how does the bread spring?

The recipe is the same

Everyone has the same recipe, there is nothing to invent. The nuances of cooking are different and the end result is different.

Springy, soft like a biscuit. Cut with a moistened knife.
My mistake - I was too lazy to drive the mass through a sieve. The blender was good, but the skins are felt in places.
I didn’t rub the powder, should I? Wrapped it in parchment.
I'll see Antonovka in the store, I will definitely repeat it.
My mom makes a kind of marmalade, dries the unbeaten mass, without eggs. Calls "gum".

I didn’t rub the powder, should I?

Optional..

Springy, soft like a biscuit.

This is the right marshmallow.

too lazy to drive the mass through a sieve

In my opinion, it is better to wipe it, the mass turns out to be very tender ..

My know-how. The school ruler is replaced with a stainless steel.

This is how the finished marshmallows look like. (Apple-plum)


Here's what happened ..
You can squeeze like bread ..



The pastila returns to its original form.


Apple and plum. Sweet and sour with a pleasant plum note. (The plum was fresh)

[a little history]

a little history