Belevskaya marshmallow in Lequip D5 Eco dehydrator

Provoked ..
Apples with homemade apricot marmalade.

hachu to chiba

hachu to chiba

I already told you milen once, come ..

[gawala]

gawala, Galina, as always excellent!

as always excellent!

And how delicious! The husband ate the kusman with pleasure.

[Galina]

Galina, but I had no doubts that it was delicious.

but I had no doubts that it was delicious.

Marin, don't you do it now?

[Galina]

Galina, I don’t do it now, they said we’ll eat mashed potatoes from the jar, we don’t want to buy apples from purchased apples, and not everyone likes me, men prefer cookies more. Yes, and there is still a lot of work, not time for marshmallows. I will admire yours and Zhenya.

peasants prefer cookies.

Well, okay. tried it. get the elk is excellent. You will do it as needed ..

[Galina]

Galina, I will, I will, I will wait for the current in my free time.

I will wait for the current in my free time.

Summer..

Who knows, maybe in summer, maybe in spring

Who knows, maybe in summer, maybe in spring

Will wait!

I will report

I will report

I carry, the remains are sweet

I carry, the remains are sweet

Wow!!

Wow!!

Oh you...!!

Quote: gawala from Yesterday at 04:23 PM
Wow!!
Oh you...!!

We are all astronauts!

Girls, thank you all for the praise

[Ljna]

Ljna, Zhenya, you have irritated me with your beautiful marshmallow. ... Yesterday I made mashed potatoes, today I want to try to portray chocolate marshmallows. I am writing my algorithm, if you are wrong correct me please. I boil the puree with pectin, then I make the first two regular layers, beat the third tab of puree with sugar and protein. When it is whipped to the desired condition, carefully pour in the melted chocolate, gently stir and put it in a frame. Is that correct? Zhen, is Babaev's slab chocolate suitable? I won't have time to stop by the pastry shop after work for a callebaut.

[elvin]

elvin, that's right, chocolate will do, just break it. Stir in like flour on a biscuit, pour into the frame, the excess also into a plate separately. When you get it for the smear, mix both masses, beat as usual, everything will work out.

[Ljna]

Ljna, thank you, Zhenya! I'll bring it back later, what happens!

and Babaevsky slab chocolate will do?

Elvir, I don’t know about Zhenya, my usual bitter one and nothing happened. Maybe according to Zhenya's scheme it will work out. As she does, she mixes in the melted chocolate after .. I did it differently. Come on, try it, then you will tell ..

At the request of the workers, an experiment was carried out yesterday, which ended in complete failure .. But I deliberately went to this experiment to find out whether I need a very large slow cooker of 8 liters or not. What is the best way to make mashed potatoes in the oven or slow. Apples were bought specifically for one counter.
A slow cooker was used instead of an oven.
In general, see. Do you want to repeat, do not want to repeat.
The apples were sliced ​​with a Bullet shredder.



We braked in a slow cooker on HI mode for 4 hours.



After the end of the program, drained through a sieve. The juice turned out to be 350 ml. Thick and very concentrated.



I struck with a blander. I did not rub it through a sieve. I didn't boil down with Quittin. The puree was quite thick.


Beat in a kitchen processor. 6/6 A little sugar. The apples are sweet.


Added protein. The mass was whipped very badly. 6/10


In a frame and on a pallet. The mass was very fluid and it was already clear that nothing good would come of it.




I didn’t dry for 17 hours. There was no point.
Even if I had dried it to the end, I would have received a thin dry cake, and subsequent drying would not have saved the situation. It would be tight and rubbery, this is at best.
In the photo it seems like everything is fine, but this is a deceptive impression.



Jam or simply applesauce with a slow cooker is great.But this puree is completely unsuitable for marshmallows. Perhaps because of a different technology for making apples. All the same, 4 hours of simmering at 96 degrees, in the oven for 1 hour maximum and high temperature are different methods of processing raw materials and different results, respectively .. It is possible that my apples are not suitable for this particular method .. Possibly bad protein .. Everything is possible ... But I won't do that anymore.

The slow cooker may not boil over. The liquid merged from the finished apples, but still there was a heavy, saturated puree.

The slow cooker may not boil over. The liquid merged from the finished apples, but still there was a heavy, saturated puree.

Dash, anything is possible. Naturally, the juice from apples dangles in the bowl .. They can be said to float in it. But 360ml drained. Well, in general, there is nothing to hammer in your head with all sorts of nonsense ..
but who wants to experiment has every right.

[gawala]

gawala, so maybe that's why I couldn't beat this mass, although I beat it with manual mixers, but I could not get a normal cake. But my puree is very thick, there is no juice at all. There was juice from some very juicy apples, but I noticed only one variety. Other apples are steep puree. Or maybe it was necessary to add a queue. Well, that's me, I argue. It's a shame very much.



Thank you, Galya, for your time. It's a shame and a pity that the mashed potatoes did not work out suitable for marshmallows.

Thank you, Galya for your time

Yes, not at all ..
My personal time was spent no more than 20 minutes .. But the result. More precisely, his absence. But this is also a result. But now we all know that it is not worth wasting time and energy and apples ..
Quittin would not help here, the mashed potatoes were normal .. If the apples were baked in the oven and pectin-quittin was not added, then this mashed potatoes would still beat up and a lush mass, another question is that this cake at the exit can turn into something, but this is another conversation .. And here it is the mass that is not whipped normally .. Probably all the same, the matter is in the processing of apples. Long languor.
Well, in general, who wants to repeat the feat, then he can do it, and then tell, but suddenly it will work out.

.



Girls, hello! I'm running to you with a report, as I promised. Everything worked out, although it was exciting. I whipped up the mashed potatoes with sugar and protein until fluffy, melted the chocolate and began to gently pour the chocolate into the mass and also gently mix it in. But the mass suddenly began to hiss, bubble and began to settle right before our eyes. ... I collapsed notably. Without really mixing it, I dumped everything in a frame and sent it to the dryer. My cake turned out with stains, like a zebra cake. Well, I think until it dries up, the chocolate pancake will remain. But to my surprise, the insidious processes in the dryer stopped and the chocolate cake dried no more than pure apple cake, although it dried for an hour longer.
The pastille has a powerful chocolate aroma. Soft and tasty.
Zhenya, thank you very much for sharing your experience. And I remember Galya every morning with a kind word for pastille science.

[Elvira]

Elvira, well, how so ... what a beauty !! I'm not talking about the taste .. well done!

[Olya]

Olya, it turned out delicious. For chocolate lovers, that's it!

[Elvira]

Elvira, very nice! A lovely sight!

The pastille has a powerful chocolate aroma. Soft and tasty.

What a beauty!!
Well, another wonderful person has mastered chocolate marshmallow .. Thanks to my wife for the master class.

melted the chocolate and began to gently pour the chocolate into the mass and also gently stir in it. But the mass suddenly began to hiss, bubble and began to settle right before our eyes.

I thought, but this is from theory exclusively, to check only experimentally ..
In general, if you add melted chocolate like this: whisk the puree with protein, as expected, melt the chocolate and add a little whipped mass to this chocolate, stir and gently add to the bulk. If the butter is introduced into the biscuit so that the dough does not settle, then why not try it with applesauce and chocolate? This was not invented by me
Here is a quote from Michelle's post on cooking

.. "In the melted and cooled butter, stir in a few tablespoons of dough, and then just as carefully stir it into the biscuit. If you pour all the butter at once, then under its weight the biscuit dough will immediately fall off, and so, adding a small amount of dough to the butter, we make its airier .. ". (end of quote)

... By the way, I'm not a big fan of trusting non-book recipes, but this lady is a pro and no matter what I do from her recipes, it always turns out ..
Well, I think that this way of mixing chocolate very much even has the right to life.
But again, I am a theorist .. It is unlikely that I will still make chocolate marshmallow .. We still hold the classics in high esteem. Either cherries or apricots. My task was to try, show, and then on your own ...
Elvira, Zhenya, thank you!

Galya, thanks, on occasion I will use this method. To be honest, I once again became convinced that I am also a fan of the classics. I like the apple spirit in the marshmallow, the natural acidity of apples. I like to eat chocolate separately. But this is a good experience in making different pastilles.

on occasion I will use this method.

But only on one pallet, and suddenly it won't work ..

But this is a good experience in making different pastilles.

That's exactly Elvir. You can see how many different marshmallows I have remade and this and that and with beets and with chocolate and from apple cake and multi-colored .. But all this is only once. It is for experience, experiment. I don't go back to these recipes anymore. Not that I am not interested in repeating them, but simply not necessary. Have you tried it? We tried it! Do we have an idea? We have. Well, that's enough. Someone is interested and does constantly, like Zhenya, for example, chocolate. She brought it to perfection, that's her thing now. Someone prefers the cake, for example. By the way, good marshmallow turns out, but you need to add something sour to it, cherries, apricots ..

classic fan

And the classic, yes, it is the classic .. The husband eats a piece of marshmallow in the morning and says that what a flavor, how soft it is .. Apple ..

Probably all the same, it's about apple processing. Long languor.

When it is advised to add pectin in jam recipes, then - as a bonus - the cooking time is reduced.
Maybe in 4 hours the pectin changed its structure, and this result was digested ...
This is me, too, like thinking about a new process

When it is advised to add pectin in jam recipes, then - as a bonus - the cooking time is reduced.
Maybe in 4 hours the pectin changed its structure, and this result was digested ...
This is me, too, like thinking about a new process

Svetlan, this is possible. Maybe it was worth chilling and throwing the pectin-quittin ..? Well, okay, if I get together again, I'll do it with quittin or pectin, anyway, the pectin is unclaimed.

Ale, gorgeous candy !!!

About the introduction of chocolate, I put the mass a little in a plate, quickly gently mix, pour it into a bowl and also quickly stir in. The mass is always bubbling! this is normal, as if it were not introduced into the tray with huge bubbles, I quickly align it carefully, remove the frame and into the dryer.

The mass is always bubbling!

I didn't seem to be bubbling. Although there was nothing to bubble up there, I immediately mixed everything together and began to beat ..

[gawala]

gawala, there was another technology, for this there was nothing to bubble

there was another technology, so there was nothing to bubble up

In general, there was none, to be honest and in all honesty .. There was only a thought ..

I found one shoco photo, you can see the torn edges and the mass is bubbling

torn edges are visible and the mass is bubbling

But the end result is impressive ..

Crown Prince Rudolph did not let me down ..

Galya, perfection itself !!!

[Ukka]

Ukka, come on, Ol, I've found some kind of perfection. Everyone is perfect ..
But the marshmallow turned out to be very tasty. Yesterday I was very worried, I bought a few apples, I thought that it wouldn’t be enough for three full opponents. As a result, it was enough for 4 and the husband told to make two pastilles.I wanted to make 8 layers high .. It turned out two 4 layers each. Very soft, airy, weightless straight .. Applesauce and added sour cherry puree and homemade apricots, freezing everything is clear.

[gawala]

gawala, straight and I caught fire.
But, while I run like a bug.

But, while I run like a bug.

You will have time, you will. Things are more important.

And you want some candy!

And you want some candy!

Then you have to do it ..

Apple-berry pastila.
Braeburn apples and frozen berries: red, black currants, raspberries, blackberries.
I strongly advise, after baking the berries in the oven, drain the juice and boil it with a small amount of sugar, and then add this jelly to the left soufflé for spreading the cakes and beat very well until a meringue. That is, it turns out exactly the jelly and it is necessary to beat it longer so that the jelly pieces disperse properly .. A very fragrant smear is obtained, with a pronounced aroma of berries.