Belevskaya marshmallow in Lequip D5 Eco dehydrator

[Paste. I just pasted it.]

Paste. I just pasted it.

The structure is very unusual. Porous. Purchased apples. This time I didn't peel the peel. Beat in a new blender. Not even a hint of the peel remained. Smooth mass like baby food.

[Galina]

Paste. I just pasted it.

Galina, not with pectin?

not with pectin?

No. Quittin.
Olya, I always say that it is better to dry out than not to dry and there will be wet threads inside the cake. The most important thing is to beat and dry properly. I understand that not everyone has enough patience, but in this matter it is better to overdo it than not to do it.
Ol, everything is fine with you. Daughter, bon appetit, and you have to do more, more and more.
Alice, the girls have already answered you. Everything is so, and without sugar, you can store a parchment-cardboard box or a tight container. But parchment is required.

Pastilo addiction, however ...

[Alice]

Alice, I have a wealth of experience in storing marshmallows. Here on the weekend I took to the dacha a marshmallow, which I made in August this year. She lay at my house on the windowsill, in a tin box, wrapped in parchment. In taste and appearance, during this time, almost did not change. But the marshmallow, which for a year (was kept in a box and parchment), has become denser and the taste is very rich, and therefore it seems a lot sour than immediately. And now in the refrigerator I have a candy made in August last year. Refrigerator with No Frost system, so the marshmallow turned into crunches in it, and also became very rich and sour. I have pastilles from Antonovka and I add sugar.

[Tatyana]

Alice, the girls have already answered you. Everything is so, and without sugar, you can store a parchment-cardboard box or a tight container. But parchment is required.

Tatyana,

Thank you. I'll do a few more pieces then. With sugar for children and without sugar for yourself. I limit the children in sweets, and candy (regular, apple) is always on my table, freely available, now I will keep Belevskaya on a plate.

keep on a plate.

it is not necessary, it is better to wrap it in parchment, or put it in a container, if you just keep it on a plate, it will dry out quickly.

And in my parchment and in the box, it dried out a lot, there was such a soft piece and now.
I put it in glass containers under a tight lid, softened a little, but only with tea and coffee. Maybe it seemed to me, but the one with the quittin shrank more.
In short, the experiment must be carried out again, for clarity.

experiment again

And no one promised an easy life ..

it is not necessary, it is better to wrap it in parchment, or put it in a container, if you just keep it on a plate, it will dry out quickly.

I have a plate in a bag, a little bit of marshmallow, in small pieces.

I also have an experiment planned. Or a repetition of the past. In general, I took out another 2 kg of puree from the freezer. Thank God, there is only 1kg left in the freezer, I can shove at least something. Then we will repeat what we went through with seasonal apples from 5, with Renet Simirenko, well, there is also a box of mashed potatoes in cans, but this is for the spring.

experiment is planned

Chili?

An experiment to eat her herself, before she is taken away ...

An experiment to eat her herself, before she is taken away ...

She survived .. I don't even get a piece ..

And no one promised an easy life ..

Oh yes, something like that, we only dream about peace.

Sure sure

in parchment and in a box it has dried out a lot

I conducted a small experiment: part of the marshmallow was packed in parchment and in a box, and some in cellophane, in which, at the farm, bran buns were packed - it dried up to parchment in about two months, and in cellophane, like cooked yesterday By the way , shop, also packed in cellophane

An experiment to eat her herself, before she is taken away ...

One lafa to me, my daughter pecks like a thumbnail, my son is sour, but to me that.

[Silyavka]

In fact, this marshmallow shocked me. I used to eat the usual, plast. Well, tasty, sour, it will get stuck in the teeth.
I read the topic for a long time to Galina. I tried the store, I didn’t like it, it’s tough, not bready, as I understand it, the pectin is off scale, most likely, it’s made from cake. In short, rude.
And my life turned upside down when a dryer fell into my hands. No pompousness. Cognitive dissonance, however! It looks like a biscuit. But! Apple. However ... Non-nutritive. As it is, biscuit and no calories. And that's how it is. I get it like a biscuit.
Well, my aunt didn’t taste such a delicacy up to fifty dollars, so I’m surprised!



Silyavka, Lenchik, wait, maybe the daughter will go there further and take it away. Little as there is an egg asks.

Well, my aunt didn’t taste such a delicacy up to fifty dollars,

Probably no one has tried this exactly. because the store is far from what we do ..

Definitely!

My husband told me today that we are buying only these apples .. No, I say, wait a minute, I still want to try others, they are full of different ones .. I wanted to end up with pastilles this season, but it looks like no luck. He was not full ..

I wanted to end up with marshmallow this season, but it looks like no luck. He was not full ..

Well I told you, don't renounce. And then the last, the last ...

Well I told you, don't renounce. And then the last, the last ...

Oh, don't tell me. Well, who knew that he would carry all the apples from the supermarket to try ..

[Marina]

And in my parchment and in the box it dried out a lot, there was such a soft piece and now.

Marina, maybe it was warm. I have 17 degrees, and my dacha is 8-10 degrees.

[Tatyana]

Tatyanaperhaps dry and warm at home in the kitchen.

I already said that I lay on the loggia in a bag all winter, I forgot about her).
And also, if it turns out a little dry after dryness, then I put it next to the just washed and weighed laundry, it picks up moisture, it becomes softer and tastier!)

Whipped in a new blender.

punch baked apples in a blender instead of rubbing?
And then you beat the ready-made puree with proteins in a mixer, as usual?

Here is such a beautiful blistering of the finished marshmallow - maybe from the skin? there is more pectin in it than in the pulp. And from punching in a blender can also blistering?
Is the mass density higher after the blender than after wiping? Or does it just depend on the varieties of apples? I want to skip the wiping process))

In general, such a beautiful marshmallow is a feast for the eyes.

punch baked apples in a blender instead of rubbing?

Yes.

And then you beat the ready-made puree with proteins in a mixer, as usual?

Yes.

Here is such a beautiful blistering of the finished pastille - maybe from the skin, there is more pectin in it than in the pulp.

This will be the next study.

And from punching in a blender can also blistering?

No.

Is the mass density higher after the blender than after wiping?

More fluid and smoother after blender. I'll take a photo next time. I thought there was a photo. It is there, but it is its own apples. With the purchased ones, it's a little different story.

These are purchased with persimmon, pierced with an ordinary blender and rubbed through a sieve.

The difference is obvious to me.

I want to skip the wiping process))

I'm tired of rubbing through a sieve. And in the end I'll ditch the hand blender.

Girls, hello.

punch baked apples in a blender - is it instead of rubbing?

I bake the baked apples in a blender and then pass through a sieve. After a stationary blender, the mass is tender, easily passes through the sieve, I only help, stirring with a spatula. A spoonful of cake remains from the peel, but the mass becomes even softer and more airy.

the parchment dried up in about two months, and in cellophane, like cooked yesterday

So, without cellophane, the pastille dries out strongly, wrapped in paper and packed in cellophane, it remains soft and delicate

I bake the baked apples in a blender and then pass through a sieve.

do you bake apples without a core?

[elvin]

elvin, Elvir, what a beauty you have, a lozenge .. Is this Antonovka?

without midpoints?

Yes, Ira, I'm cutting out the core.

Is this Antonovka?

Galya, this is a mixture. Remained puree in the freezer from different apples and added fresh simirenka. I boiled it with pectin.
Galya, I wanted to ask you about Quittin. Do you have soft marshmallow sides with it? I got them with a hint of rubberiness. Not much of course, but with pectin it is uniform with all the marshmallow, soft bread. But with quittin a little rubber. And yes, with quittin it dries out faster even in cellophane. Maybe because of the lemon? Or am I doing something wrong?

Do you have soft marshmallow sides with it?

Elvir, the marshmallow is all the same. What's in the middle, what's at the edges. If it is rubber, then all, if it is biscuit, then all.

And yes, with quittin it dries out faster even in cellophane

It doesn't dry out at all for me. But I do not store it in cellophane either. Baking paper-cardboard box-cake container-pantry.

but with pectin it is uniform with all the marshmallow, soft bread. But with quittin a little rubber.

Well, I wrote that my friendship did not work out in pectin. With quittin, anyone, we are friends, friends.
It is necessary to try again all the same with pectin. Elvir, you put it 20g per 2700g mass, right? Do you add sugar and how much during cooking? And how do you cook the mass, to what temperature do you bring it?

Or am I doing something wrong?

You’re doing everything right, but I’m thinking that we have different quittins. The packaging is the same, but the filling is different. Standards, they are standards.
I have never had a puncture in my Quittin. If it were, I would definitely write.

Elvir, you put it 20g per 2700g mass, right?

Galya, if the apples are very juicy, then I mix 20 grams with 100 grams of sugar, pour it with rain, mix and continuously stirring, I bring it to 70 degrees. If the usual 10 grams of pectin with 50-60 grams of sugar. (This pastille contains 10 grams). I do not cool it, I immediately send it to the mixer bowl for beating, add sugar as needed.

we still have different quittin

I think so too. In our version, I think there is a lot of citric acid, I really feel it in the finished pastille.

[elvin]

elvin, Elvir, yeah, I understood about pectin. Sugar rain. Okay, maybe I'll give him a chance to justify himself in my eyes ..

a lot of citric acid, I really feel it in the finished pastille.

If I had not bothered to read the full composition of Quittin, then I would not even know that there is lemon. How did I read it? The first word is Pectin. I didn't even read any further. To celebrate, I grabbed him and rushed to make a marshmallow ..

Galya, I'll be home, I'll take a picture of my quittin. Rather, its composition

take a picture of my quittin. Rather, its composition

Yes, most likely the same as ours. The firm is probably Haas, Austrian. Probably there is a factory somewhere in the Russian Federation.

Probably there is a factory somewhere in the Russian Federation.

Address of Prospect Kolomna, MO.
Ingredients: gelling agent: pectin, lactose, acidity regulator: citric acid, glucose, powdered sugar.
the company produces products using milk, soy, wheat, eggs, sulfites, mustard.

dres pr-v Kolomna, Moscow region

Well, these are my neighbors in MO.

glucose, icing sugar

This is not ..
I read the packaging ..
there we have a lot of stuff ..
Pectin, dextrose, citric acid, potassium sorbate, rapeseed oil maltodextrin powder.

Address of Prospect Kolomna, MO.
Ingredients: gelling agent: pectin, lactose, acidity regulator: citric acid, glucose, powdered sugar.
the enterprise produces products using milk, soy, wheat, eggs, sulfites, mustard.

Here I have the same quittin

[about pectin article]

about pectin article 🔗

there are about 3 types of pectin

I rested from the previous batch of apples, I got bored, took out the mashed potatoes from last year in the jars prepared and rushed
Today I experimented, tomorrow I will look at the result. Since the mashed potatoes were from red ripe apples, I added 2 packs of zhelfix for 3300 g, mixed with 50 g of sugar, because the puree is very sweet, warmed up stirring to 70 degrees, cooled a little

tomorrow I'll see the result.

And what are you going to watch alone? We also want to see. Nothing, let's upload a photo ..

[elvin]

elvinWhat pectin? Poods?

And what pectin? Poods?

Are you collecting all the information? And do it when you will or did you already, but you are silent, like a partisan?

And what pectin? Poods?

Olya, yes, Pudov. Packs of 10 grams. I saw two types of them - for jam and for marshmallows, marshmallows. Both work well

[gawala]

gawala, Galya, 15 hours have passed, the mass is dry from below, the paper has easily moved away from the mat, I press on the cake with my finger, it is punctured, it is very soft and added more time.
What do you think, take it out or let it dry?

What do you think, take it out or let it dry?

If in doubt, just use a stick, a match, and see if it's damp inside or not.

[Galya]

Galya, beat, dry.