Belevskaya marshmallow in Lequip D5 Eco dehydrator

but not airy, since the layers are thin,

Marin, well, good candy. The layers are normal. I think they are 1 cm tall. Marin, it all depends on the type of apples. I also do not have all the photos with air marshmallow. There is also a dense one. Again, there are not many different apples, but we also have different sugar. Who knows how this affects the final result. The most important thing is that it is tasty and the result is pleasant. Well, or I don't like it ..

, I forgot.

Maladets .. All, the paper comes off the bed just fine if you let it sit in the dryer when the time is up. Hours, two or three, and everything will go well.

Galya, I like the taste, but the layers are smaller cm. The apples are summer and there is probably not enough pectin in them. I add sugar to taste, a little, sweets are not very welcome here. Perhaps because of the small amount of sugar, the structure does not hold, there is not enough porosity. I bought Belevskaya for testing, but my eaters were not happy, they are very sweet
And my marshmallow arranged to taste. We will do more.

And my marshmallow arranged to taste.

Many do not like the purchase. I’m not alone from you.
Marin, apples are possible. Sugar is unlikely, it is made without sugar. The design does not allow making layers higher at the circular dryer.
Well, if you like it, then do it. Over time, you will do it with your eyes closed.

Yes, Galya, thanks!

We continue the conversation.
Today I am in a kind of cultural and pastel shock. I have never had such a marshmallow.
I don’t know what influenced the final result. The apples were the same as 4 days ago. Whether after the end of the program 14 hours, 3 hours I had it in the dryer. What I did not punch with a blender, but simply rubbed the hot mass through a sieve, the very process of whipping the puree, first at medium speed, and one and a half minutes before the end of the time set the highest speed ..
All 4 cakes turned out to be the most tender, softest, like a very good biscuit. The photo is probably not very well visible, the battery, as always, sat down at the wrong time, and could not find a spare. I found it when I had already greased everything with sufre and put it to dry. Even it was cut with difficulty, everything came out so softly. The photo shows a "terry" cut.

[gawala]

All 4 cakes turned out to be the most tender, softest, like a very good biscuit.

gawala, Galina, marshmallow master!

marshmallow master

Perfect craftsmanship.



Well, I cut it ..

Galya, what a beauty !!!
And I made from an immature Antonovka. The color is like ordinary apples. The taste is intense, but very sour !! After ripening I will try again. And it doesn't work out so airy (((

And it doesn't work out so airy (((

Olya, well, this was the first time I got such an airy one. Usually denser. I don’t know yet how to explain this. I will continue to watch and experiment.

[gawala]

gawala, only now I saw your beauty, if you didn’t know that it was candy, you would never believe it, but how did the main connoisseur appreciate this?

and how did the main connoisseur of this appreciate?

He said that this is the most delicious. Fluffy. And he took kusman to work.

[gawala]

🔗

I also have a Summer Resident. I have been very happy for 6 years already. But marshmallow to do dances with tambourines, then on baking paper, then a side of foil. Maybe you have a proven algorithm. I would be grateful if you share?



gawala, Guru, Pastila Master !!!!!!!!

Maybe you have a proven algorithm.

Galya wrote how she did a couple of pages ago and the photos were hers.



On 26 pages.

Thank you Galechka, went to look!

[Kokoschka]

on baking paper then a foil rim. Maybe you have a proven algorithm. I would be grateful if you share?

Kokoschka, no problem. The Summer Resident has his own sides of the pallets, I cover the bottom with baking paper. This year I did not cut off the extra width of the sheet, so I just wrap it up, I make a slight overlap on the sides. I lay out the paper in just a minute and immediately pour the fruit mass onto it. I put it on 4 and until done, but I make sure it doesn't burn. I checked the temperature recently. Everything exactly according to the scheme 4-70 *, 3-60 *, 2-50 *, 1-40 *. No glitches. I take out the finished marshmallow, cool it down and quickly under the tap, wet it and remove the paper with a stocking, then dry it in the dryer for a few minutes without any paper, or hold it in a cold dryer until it is pulled out and easily removed. This year I changed the paper only once and it was my own fault, it was necessary to treat my niece, not when it was necessary to wait until it cools down.
At first I wanted to buy a silicone pallet, but then I decided that there was no point, there are sides in the Summer Resident, there are no problems with baking paper, and without silicone the pastila dries faster.
Write in more detail what you can't do, I will try to help with advice.
By the way, 1 kg of mass + protein from 1 egg is placed on 1-n pallet of the Summer Resident, I do it immediately on 4 pallets, that is, for 4 kg of apple mass and 4 whipped proteins. This is if you leave part of the mass for impregnation, if only for cakes, then you need 800-900 grams of apple mass + 1 whipped protein. All this I pour on each pallet.
Write, share. Good luck

... This is if you leave part of the mass for impregnation, if only for cakes, then you need 800-900 g of apple mass + 1 whipped protein

For gluing the layers, about 500 grams of soufflé should be left. We need to weigh it more precisely. When I take off the excess with a ruler, they go for gluing the layers ... The main thing is not to overdo it with a smear. Not a cake. Although maybe someone likes a lot of soufflé.

I am preparing mentally for the "production" of marshmallows. There are a lot of apples in the area, take it, don't want it, mostly Anton. So it's time to buy eggs.

So it's time to buy eggs.

I read that it's time for a hare for balls

[Lyi]

Lyi, wow: wow: but I always insert something and the sides themselves are just sides.
That is, it turns out that you fill completely from side to side from all sides?



Lyi, it's great that you write the exact volumes as much as possible. I myself love so much that I would not count it every time ...



Lyi, and the pastille does not flow through the paper at the beginning?

And rearranging the pallets or not?
How long does it take to dry on 4 ke?

Oh ..... just showered with questions😉

I am preparing mentally for the "production" of marshmallows. There are a lot of apples in the area, take it, don't want it, mostly anton. So it's time to buy eggs.

Not ready yet ...

... directly showered questions вопрос

I would have done it a long time ago .. How long are you going to.

but the pastille does not flow through the paper at the beginning

Lil, well, if nothing is leaking from me, then why should it leak in other dryers ... everyone has the same mass. Look through the topic. Photos are full and not only mine.

[gawala]

For gluing the layers, about 500 grams of soufflé should be left. We need to weigh it more precisely. When I take off the excess with a ruler, they go for gluing the layers ... The main thing is not to overdo it with a smear. Not a cake. Although maybe someone likes a lot of soufflé.

gawala, which is why I measured all the proportions for my Summer Resident. Although now I am preparing a new portion of marshmallow and see that the proportions also depend on the apple variety. I used to cook from more juicy summer varieties, now I make from a variety closer to autumn. Maybe I kept it a little longer in the oven? You need to watch. From summer varieties from 1 kg of apple mass +1 protein turned out in a bowl of KM Kenwood 6.5 liters of mass for marshmallow, and now only 5-5.5 liters ..: girl-th: So try to calculate here.

Lyi, wow: wow: but I always insert something and the sides themselves are just sides.
That is, it turns out that you fill completely from side to side from all sides?



Lyi, it's great that you write the exact volumes as much as possible. I myself love so much that I would not count it every time ...



Lyi, and the pastille does not flow through the paper at the beginning?

And rearranging the pallets or not?
How long does it take to dry on 4 ke?

Oh ..... just showered with questions😉

Kokoschka, of course, I pour it completely from side to side, and level it into the dryer. At first, cut sheets of paper with gaps and on the sides, so it is easier to get out and fill.
Not only Belevskaya, but also the usual more liquid pastille does not flow through the paper. I do not rearrange the pallets, the lower 3, but the upper pallet dries me a little weaker, although I measured the temperature on each pallet, it is the same everywhere, so sometimes I change the 1st and 4th, but if I don’t change it it will dry almost the same. Pay attention to the variety of apples, clarification on the volume of pouring into pallets. In time, it dries faster than 12 hours, I start checking after 10 hours.
By the way, I already wrote that I do not rub the apple mass, I am lazy. But my apple mass is first interrupted by the foot of the blender, and then with a whisk in the Kenwood CM. The difference is not much in the dried pastille. Eats up with a bang ...
Good luck.



Kokoschka, Now the second portion of marshmallow has been whipped, the dimensions remained the same 1 kg of apple mass +1 whipped protein. I forgot to add sugar to the first portion, I add only 2 tablespoons of sugar, but it turns out that sugar affects the volume of the mass. So from this variety of apples, only a thicker marshmallow turned out.



Kokoschka, I separately weigh 1 kg of mass on each pallet + 2 tablespoons of sugar in Kenwood for beating for 6 minutes, then add the beaten protein and beat for another 5 minutes. Then I pour all this mass onto 1 pallet. Then I weigh again the same proportions on the 2nd pallet and so on. It is much easier this way and all sheets are the same.

[Lyi]

Lyi, tremendous thanks !!!!
How little sugar goes. It's great!
Now on vacation. Hands itch to do. As soon as we arrive, I will try.
But since there is not enough sugar, then the apples probably need to be taken sweet, otherwise the sour marshmallow will probably turn out



Lyi, when you make a marshmallow, keep the top cover raised, as per the instructions for a stupor?

[Kokoschka]

But since there is not enough sugar, then the apples probably need to be taken sweet, otherwise the sour marshmallow will probably turn out

Kokoschka, Sugar I get 2-3 tablespoons in the oven on a baking sheet and 2 tablespoons when beating. You can try it yourself, when you beat the 1st portion, do you need to add sugar or this amount is enough, or immediately when whipping, stop the mixer after 3 minutes and try, if you need to add sugar, add.

Lyi, when making marshmallows, keep the top cover raised, as instructed for a stupor?

Kokoschka, I keep the lid raised and put it not on a small, but on a large stopper. I have now also put the next portions of marshmallow in the dryer.
Thanks to gawala for a successful recipe that is not confusing and delicious.
Good luck.

[Lyi]

Thanks to gawala for a successful recipe that is not confusing and delicious.

That's for sure 👍👍👍👍👍💖💖💖
Lyi, also thank you very much, otherwise I already bamboozled my husband with questions how to make a frame. He even brought me a strip of metal. Was going to wrap her with a falga.

Now everything is clear. I'm sitting on the beach and thinking is all about marshmallow

I start checking after 10 o'clock.

And how to check for readiness when drying?



For 4 hours I have been drying the layer in the convection oven, with the door open. It is interesting that during this time the temperature in the oven rose by 10 *.

Thanks to gawala for a successful recipe that is not confusing and delicious.
Good luck.

Thank you

I see that the proportions also depend on the variety of apples

I am constantly writing this from the beginning of the topic.

And how to check for readiness when
drying?

marshmallow shouldn't sizzle like a sponge with water at hand. Figuratively speaking, 4 hours is not enough

Thank you Checkmark!

4 hours is an indicator that I'm ALREADY doing it

And besides sounds, how to check? And then I have a problem with sounds

besides sounds, how to check? And then I have a problem with sounds

Try to turn the paper upside down and slightly tear the paper in the middle, pry it off with a knife and slightly remove it, if the mass goes away with the paper, it's not ready.
Excuse me, I'm not at home, writing through the virtual keyboard and without a mouse is hard for me. Spill the topic, there are answers to your questions.

Thank you!

Sorry for the inconvenience

Sorry for the inconvenience

[Galina]

Pastila was made in Isidri, but according to the recipe and recommendations Galina, so I brought a piece of marshmallow here too. The smear was almost enough for one layer, it crumpled a little because of the high (for my dryer) height, and it still turned out delicious.GalinaThanks again for everything!

[4er-ta]

4er-ta, Tatyana, what a lovely marshmallow and the layer is so "fat", lovely.

thanks again for everything!

Yes, not at all. The most important thing is delicious!

She made pastila in Isidri,

It will work in any dryer and oven. He has one recipe. The main thing is technology (modestly so)

[gawala]

And bake in the oven.

gawala, Galina, but is it possible for Blondes who have gathered with the spirit to create your Masterpiece for the first time a question: lope degrees (with convection or without) and lope apples in the oven for about time?

But is it possible for Blondes who have gathered with the spirit to create your Masterpiece for the first time a question: lope degrees (with or without convection) and lock apples in the oven for about time?

+ 85 deg.-Fan, slightly open door .. I tried 90, but 85 is optimal and open the door 2 cm so that the humid air comes out. Dry until there is a feeling of a "wet sponge" at hand, which seems to "hiss", or turn over and pry the paper with a knife, you can see the damp middle or not.
Look at the layer, the ovens are different. after 6-7 you can start looking at the formation.
I still can't make it home, I'm suffering with virtual keyboard. We will spend the winter in this Hungary. not otherwise.
I reread it. The question is what? How many apples for mashed potatoes to bake or all the same. what did I write above?

I still can't make it home, I'm suffering with virtual keyboard. We will spend the winter in this Hungary. not otherwise.

My you are Dear !!! I typed such an epic on the keyboard, and I asked about

How many apples for mashed potatoes to bake

Forgive me asshole ..... I asked it wrong
I will make the pastila in the dryer, but I have a snag at the very beginning. What temperature should I put apples in the oven? And on skoka approximately in time?

and the snag is at the very beginning. What temperature should I put apples in the oven? And on skoka approximately in time?

200 degrees and watch when ready. All apples are baked in different ways .. Poke a knife to readiness, 45 minutes in theory.

[Galina]

Galina, until I understood everything! Thank you !!! And sorry to bother you!

And sorry to bother you

come on..

We continue the conversation.
Today there are two types of marshmallows. Apple with apple-raspberry layer, apple-raspberry top crust.
The second marshmallow was an apple-raspberry. Interlayer of soufflé-apple + raspberry. Delicate raspberry flavor. There were 100g of raspberry puree for every 800g of applesauce. Frozen raspberries. The most delicate marshmallow, soft, aromatic, with a subtle sourness. Delicious.

[AnnaA]

The fabric, I don't remember what it's called, looks like this:

Belevskaya marshmallow in Lequip D5 Eco dehydrator

I bought a bunch of these sheets on Ali

AnnaA, and can you link to Ali? What size?

[Lyi]

Lyiprobably teflon paper. I found a cheap one in German. in the Russian Federation, delivery is free. If you are interested to see it or not, then hammer in the German ibey name.

Dauerbackfolie 33x40cm Backmatte TEFLON

[gawala]

it's probably teflon paper.

gawala, does not look like Teflon. I use teflon paper in baking all the time, I have sheets cut out on all baking sheets. This one looks different. Well, you need to look. Suddenly, this is something I cannot live without!

does not look like Teflon.

I'll go looking further ..
maybe this one?
multifunktionen Silikon Backpapier

attempt number one gave this result:

Made from my semi-culture, dried in a dryer - dehydrator. Four pallets. Pallets were swapped every hour. I made the layers thinner, I was afraid that it would not dry out in the middle. Two more separately finished drying on the trail. day. The taste is wonderful! Even thicker layers ... but I will not risk it .. So I will do more! Definitely! Thanks for the recipe!
(I just tried Belevskaya marshmallow this spring for the first time, now I understand why it's so expensive))))

[Light]

attempt number one gave this result

Light, excellent result!

[Light]

Light, wonderful pastille! The first attempt counts as a five!
Do not be afraid to make a layer thicker, optimally 2 cm. Everything will dry out, it will just take longer.
Well, is it really not difficult to do it? But the result and taste are pleasing.

[Light]

Light, and what pallets do you have? The fan at the bottom, as I understand it.

In general .. a piece that lay on the table overnight, flowed, I did not dry the marshmallow
But I do not lose hope. So I think on Sunday to put another call, I will bring Antonovka from the dacha.
I only had a manual mixer, beat the previous batch for about 15 minutes, until the motor warmed up .... then with protein for about 6 minutes. I'll try to beat a smaller volume and without sugar at all, Antonovka from hot autumn is already yellow and sweet

I didn't finish the marshmallow

Nothing. take into account all the mistakes.

I only have a hand mixer,

Yes .. it needs a stronger mixer.

I'll try to beat a smaller volume and without sugar at all, Antonovka from the hot autumn is already yellow and sweet

After drying, the layers can be sour. Add just a little sugar, for, well, let's say 800gr of mass -30gr. Sahara. It will not spoil the pastila, but on the contrary it will be tastier. Well, either run an experiment. Make a couple of layers with sugar, and compare a couple without. what you like best.

I get very dry in the dryer and get thin, crunchy sheets. Less time - the middle is moist. The dryer is rectangular, seemingly powerful.
I missed these dry cakes, everything softened in the oven, but as a result, a little rubberiness when biting off. Apples - Antonovka, did not add pectin (I have it, I don’t know how to use it. Not all kinds of jellies, but apple pectin powder). I thought that I didn't need it for my own apples, but the mass settled strongly during drying, there is no hint of the consistency of the bread. I was a little upset, I want to get a softer product at the exit.





Girls, how to store? I've cut it into layers (pictured) and put it in kraft bags. Maybe you need to cut these layers into pieces at once? Do you need to sprinkle the whole piece with powder only at once or roll it in portions? What's the best? Before that, I once did it in the oven, did not leave it for storage - they ate right away
Yes, sour is very good from Antonovka. How much sugar can you maximize? I did everything according to the recipe from the first page