Belevskaya marshmallow in Lequip D5 Eco dehydrator

[notka_notka]

notka_notka, Natalia, the look of the marshmallow is real!

[notka_notka]

notka_notka, I've also been making from one Antonovka for the third year already, earlier in Isidri, now in the oven. For 1 kg of finished mashed potatoes I put 300 g of sugar, just right for us. It turns out with a pleasant sourness.
I kept the marshmallow until about March-April in a large enamel pan in three layers (preferably two so that it does not crumple) and a ceramic mold with a lid. This year I bought glass rectangular forms with lids (for baking and microwave) with a volume of 6.5 liters especially for this business. I cut it into portions like a cake, roll it in powder, put each layer with parchment. It dries up a little by spring.

[Alla]

Alla, thanks. I haven't tried the real one. This is delicious, I admit it. But Galya wrote and showed in the photo which cake she took out of the dryer. It is soft and elastic. I have a crunchy biscuit. Only after spreading in the oven for 3 hours does it become soft and like bread. But I want to get the perfect result, so that the most tender was. But how?



Alyona, that is, will dry up in kraft bags? Can these bags be put into a large T-shirt bag and tied? Doesn't that much sugar make the puree thin?

[Natalia]

Natalia, I think, yes, it can dry out a lot. I had plastic marmalade in my paper, it dried up, but it turned out even for the better, I liked it more, it became a candy one.
I just try to avoid storage in plastic bags as much as possible, although the pastille will be wrapped in paper beforehand. But, this is laborious!
For sugar - no, it does not thin, everything is fine. In another topic about pastille in Isidri, sugar is recommended 170 g per 500 g mashed potatoes. When I did that, everything was fine.
Good luck! This is a wonderful topic, and this one was like a godsend in winter!

[Natalia]

Natalia, if I'm not mistaken, in my opinion Galya wrote that she keeps in boxes from under the cake.

[Elena]

Elena, I think that a cake box will dry faster than in kraft bags

[notka_notka]

notka_notkaNatasha, you've got a good marshmallow. Due to the fact that the layers during drying are thin at once thin, plus shrinkage, the effect of rubberiness is small. I did it in silicone trays, there is a photo. It is so soft, it is springy, but when biting off it is just like that, a bit like rubber. Not bread. But I still think that this is precisely due to the thin layers. If you look at the short videos of industrial marshmallows, then they have sieves with a height of 3 centimeters. But this is industrial production. We still have handicraft homemade.
About sugar. I constantly emphasize the fact that I do not have Antonovka, I have completely different apples, sweet-tasteless and, accordingly, little sugar is needed. Therefore, focus on your varieties. Antonovka definitely requires more sugar. Take 100 grams per 1 kg of mass or a little more.
For storage, I don't think you should cut the marshmallow into pieces. Leave it in a block, only sprinkle with powder. In parchment and sealed containers.
Don't worry, everything will turn out great. And yes .. why don't you want to try to make the mass higher in your dryer? Place not all pallets, but through the gap. The mass will not go anywhere, it is very strong and immediately grasps in the dryer.
By the way, about grabs. If you put a pallet with the mass in the dryer and turned it on at the temperature, went for the next one and accidentally touched the already put pallet with the mass, which has already begun to dry and the top is already slightly tacked and a trace of the accidentally incorrectly placed pallet remains.The geometry is broken, so to speak, then in no case do not take out this "spoiled" pallet and do not try to correct the mass. The mass has already begun to dry, trying to bring it into its proper form, you will thereby disturb the airiness and at the end of the drying time you will have an unpleasant surprise in the form of the not dried part of the layer that you were trying to correct. Such a surprise awaited me in the morning.
And instead of 6 layers it turned out to be 5. I had to cut the cake in half and discard the undried, damp and flat part. This did not affect the taste clearly. And another nuance. Apple candy with all other fruit fillings has a slightly different structure than pure apple. And it turns out slightly lower than the apple one. Tighter, I would say so
Example in the photo.
Apple + plum. The result is a wonderful marshmallow, with a slight aroma of fresh plum. There is a little more sugar, because the plum is sweet and sour. For 1kg of mass -70g of sugar. Apple puree was 880 g plus 210 g plum puree. My plums are already overripe, that is, with good pulp.
Well, the second, traditional. Apple. Sugar in apple cider 30g for 880g puree. Layer of apple-plum soufflé in one and the other.

wrote and showed in the photo which cake she took out of the dryer. It is soft and elastic.

Natasha, it doesn't always work out. today the apple was made of cardboard, but after drying everything became soft and bread. perhaps, and probably most likely, it is necessary to dry it less in time, since the apples have become more juicy. But even if cardboard layers are obtained, then everything will soften with subsequent drying and a low temperature.
I show what I get. And it turns out different every time. I just want to show how it can be and how not to do it. That would be possible to avoid some mistakes and not abandon it to do.

if I'm not mistaken, in my opinion Galya wrote that she keeps in boxes from under the cake.

Yes, in a cake carrier. And in the closet.

[Galina]

Galina, I did everything according to the recipe. The layers before drying were exactly 2 cm, higher will not enter my dryer. Pallets cannot be put through one, since they are stacked on top of each other like round models, only without a hole in the middle (air-convection is on the back wall). The model, let's say, is not very good. But for this price category - very much even nothing. It's a pity for me 9 thousand for Travolla, and they ended up on the lake * not - thank God (otherwise I would have bought a box with a fan at such an inadequate price)
I also put sugar according to the recipe, it’s a pity I didn’t assume that it would be so sour and that it could be increased two or three times.
Thank you, Galya, for a detailed analysis and an excellent recipe. Yeah, the cake carrier is not a box from the finished one. I understand what you are talking about. So I shouldn't have cut it into layers, ehhh should have been left intact. I put some of it in gift boxes for gifts. Now I'm worried that my relatives won't like the sour taste
And here is my dryer in the photo with a marshmallow without a lid for clarity, (I bought it cheaply)))

Layers before drying were exactly 2 cm,

Well, I already looked at the photo. No, everything is okay high .. Well, anyway, someone will need information on layers.
Natasha, you try to do this then .. Step back from the MK, which I wrote there and beat the mass to a meringue state. That is, start whipping at medium speed, sugar, then protein. Everything is as it should be. Time yourself. 5 minutes with sugar, and 5 minutes with protein, but before the end of the whisking time with protein, minutes and a half, increase the speed to the maximum. You will have a very lush and non-flowing mass, spread it out only with a spatula. Spread, level, and dry. Bet for a longer time, not for 12 hours, but for 14. But after 12 hours, start looking and checking how it is there. It is possible that the layers will still be cardboard, but after drying they will soften and become airy.
Try it, you don't lose anything. It will still work out. But you will already know exactly what is best and how tastier. And different apples give different results.

Galina, I made marshmallows according to your recipe, thanks, the first "pancake" was not lumpy. Very understandable recipe

made marshmallow according to your recipe, thanks, the first "pancake" was not lumpy.

Thank you. It's great that everything worked out the first time. It's not difficult, is it? And the result is very pleasing.

Yes, very tasty. True, the layers, I made thinner, took a plastic cover as a frame and cut out the middle from it, the layer thickness was about 1.5 cm.

I made it thinner, the layer thickness was about 1.5 cm.

I made it even thinner for the experiment. 0.9cm.

[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.

Here, in my opinion, one layer almost dried up ... If the layers are made thicker, then drying is generally a big question)))
It's not difficult to do! two who were lucky enough to try, admired the result, they are both lovers of Belevskaya marshmallow!

Girls, thanks for the praise!

Silyavka, I have round lattice pallets. Fan at the bottom

If the layers are made thicker,

Do not make it thicker than 2 cm. Well, in general, you need to focus on your sushi.

admired the result, they are both lovers of Belevskaya pastila!

Let them start doing it themselves.

[Light]

I have round lattice pallets.

Light, with a hole in the middle or solid?

I will make pastila in the dryer

Ludas, bragging about ?!

Have you ever done Belevskaya at all ?!

Or just haven't tried it in the dryer?

I started with the oven) ...

I started with the oven).

Where is she? Where is your proof? I do not believe!

[Crochet]

Crochet, Inna, let's not press, show the marshmallow and tell us your best practices

[Little baby]

Ludas, bragging about ?!

I will boast if I am going to "spirit" to do it ... I was even taught by good people to insert photos !!!

Have you ever done Belevskaya at all ?!

Little baby, not all of them have golden hands - like some ... we will not point our fingers !!! I have them growing from the point at which I sit at the computer, so it will take a long time to wait, sorry ..... but I'm almost ripe .... I'm looking for a frame through which it will be convenient to form it (in short, I got rid of it). But hope, as you know, dies last !!!

Innulya, I asked you a question about scissors, please answer

looking for a frame through which it will be convenient to form it

I took a plastic cover as a frame and cut out the middle of it, the layer thickness was about 1.5 cm.

Look for the cover ..

(in short, otmazya

Exactly ..

On the Bread Maker, in the topic "handmade master class" there are "cookie cutters". Can you try to make a mold as well, just for the size of the pallet?

"master class, made by hand" there are "cookie cutters".

Oh, yes, everyone is just gathering courage .. Therefore, excuses. Form, frame ...

[Light]

Light, with a hole in the middle or solid?

without hole, all lattice.
But the motor in the dryer is at the bottom center. the diameter is about 15 cm, this very center is bad and dries out ... In general, not the lattice is the reason, but this central bandura!

[Galin]

everyone is just gathering their courage ..

Galin, I’m ready, it’s worth drying, but I don’t know what will happen, I have a head with a hole, I forgot to cut a hole in the parchment in the middle and almost burned the dryer. She overheated and shut down. The pastille was already covered with a film on top and there was such a misfortune, in general I waited about an hour until the dryer cools down, and the pastila was on the table. In general, something will work out, I make a pleasant beige color from Antonovka. We will wait.

About the frame: I made it from a low plastic container with straight walls, cut off the bottom. Height 2 cm.
From this:

Oh, yes, everyone is just gathering courage .. Therefore, excuses. Shape, frame ..

agree, Checkmark))))))))))))
As I saw, your MK and a photo of marshmallow - seriously ill))))))))
in order to somehow "recover" I recently bought a specially planetary mixer and the next day piled marshmallow
everything seemed to work out, but I overdid it with spreading the cakes, decided that it would be tastier, but as a result - small problems with drying.
She looks like a charlotte to her husband, a cake to a neighbor, and a candy to me
Yesterday I studied pages 4 and 5, I will repeat it without fail
I did it in Voltaire's dryer, I really liked drying on paper.
In the center of the circle, on the hole, I put a jar, when smearing - I liked it.
Along the edge I want to cut off a strip of plastic 2 cm, a little more than the circumference, I will fix the ends with tape and I will control the outer size, there is no problem to smear.

overdid it with smearing the cakes, decided that it would be tastier

Lydia, well, it happens .. The main thing to remember is that we are not making a cake.

[Galin]

Galin, and if today the apples are baked and rubbed, and tomorrow to make marshmallow? So it is possible ?

Yesterday I read pages 4 and 5

Read everything. I even wrote a lot there. Direct analysis of the flights of each marshmallow ..

She looks like a charlotte to her husband, like a cake to a neighbor,

Well, my husband, okay, has the right to speak out .. And what about the neighbor here ..? Do not feed with marshmallow!

and if today apples are baked and rubbed, and tomorrow to make marshmallow? So it is possible ?

Sure you may.

[Galina]

Galina, I described my adventures to you there.

Galin, I'm going, it's worth drying

I believe that if I beat in small amounts of mashed potatoes with one protein, then beat until fluffy. I'll try on the weekend. Now I don't have Antonovka.
But there will be no planetary mixer for the sake of marshmallow! I do not doubt it that2963₽placenewsnotshort

I described my adventures to you there

read ..

if I beat in small volumes of mashed potatoes with one protein, then beat until fluffy.

Small are what? If you have 500g mashed potatoes and one protein, well, in principle, not enough mashed potatoes, but everything will beat up very well. Before any pomp. And if less than 500gr, then I don’t know what can happen. No, everything will work out, just in my inexperienced opinion, 300g puree, for example, 1 protein, it will somehow be rich.

[Galina]

Galina, not, about 500-700gr, not all 2,800gr

not, about 500-700gr, not all 2,800gr

Elizabeth...
I do 800 grams. sugar, protein. beat it up, put everything on a pallet, and carried it to the dryer. I immediately turned it on, put it on. went to do the next. And so three times. The difference between the first pallet and the last, well, maybe 20 minutes. But this is not critical. Everything dries perfectly anyway.

Read everything. I even wrote a lot there

I seem to have read a lot, but damn sclerosis
these pages, I have already gone through 3 times

And what about the neighbor here ...? Do not feed with marshmallow!

a good neighbor, he treats us with pikes
strange, but men are more interested and ask me questions about making marshmallows, apple chips, and their wives are interested in marshmallows only as a final product.
Three people in the village have already mastered the technology

but sclerosis damn

Well then, ask. I will answer .. Well, I remember myself. too, after all, not a young girl ..

a good neighbor, he treats us with pikes

Well, if only pikes ..

Three people in the village have already mastered the technology

That's our way!

This is how the marshmallow flowed, syrup.

This is how the marshmallow flowed, syrup.

Hmm .. it will be damp .. But nothing. A negative experience is also an experience. Consider all your mistakes and make more.

But there will be no planetary mixer for the sake of marshmallow!

And I bought it. Wishlist sat for a long time, but the marshmallow turned out to be the last straw after the torment with a weak manual mixer.
Galina.I’ll say heresy now, but I peel the apples from the peel and the middle and not in the oven, but in a saucepan I steam them, evaporate them, I don’t wipe them with a blender and into a mixer. There are no lumps, a tender homogeneous puree is obtained.

I’ll say heresy now, but I peel the apples from the peel and the middle and not in the oven, but in a saucepan I steam them, evaporate them, I don’t wipe them with a blender and into a mixer. There are no lumps, a tender homogeneous puree is obtained.

I can't say anything about steaming in a saucepan. Did not do. In my opinion, evaporation somehow changes the structure of the puree. I already wrote in the topic that our ancestors were not stupid, since they made this marshmallow from baked apples. Baked apples give a unique flavor. But if you are satisfied with evaporation, then why not.

ancestors were not fools

They just had ovens, not gas / electric stoves. I have a gas oven, I hate its tricks, it also burns out grease in the handles, and with the door ajar, a full kirdyk will come. Electric small. Well, as a bonus to the pan, the stage of rubbing from the crusts and seeds has disappeared.

They just had ovens, not gas / electric stoves.

So it would be possible to evaporate in the boiler on the stove. But for some reason they baked it.
Even now, apples are baked in production.
And by the way, Olya-Izumrud wrote that some marshmallow seller said that they were cooking apples. Well, they probably evaporate. So you are not alone. Once again, if you are satisfied with the final result, then of course do it.
You at least show the photo of the pastilles, at least know how it looks made a little differently.

Looks. like yours, in bread. But there is nothing to make a photo, somewhere the camera was lost six months ago. I remembered making apple-dogwood marshmallow. The dogwood was rubbed through a fine sieve, so with the addition of dogwood, the puree turned out to be coarser, even after the blender.

[Ada-Adochka]

with the door ajar

Ada-Adochka, when baking apples, you do not need to open the door.
This is done when drying the pastille.

the stage of rubbing from the crusts and seeds has disappeared.

The apple halves can be cored before baking.

And if you do it after baking?
It will be easier to do this
Then wipe off the skin

[Light]

LightSo I write that in the absence of a normally working large oven I use a pan. And it was hot not so long ago, why was it tormented. And I write to the fact that if someone is in the same position, so as not to be afraid that the marshmallow will not work. Everything works out great!

Yesterday I watched I. Khlebnikova's video about marshmallow and in the comments our Nata Chuchelka wrote that the local women who make it for sale store semi-finished apples in jars and cook as needed.
I took a chance and closed three 3-liter cans of Antonovka, it's just unrealistic to process all the apples during the season.
Then I'll tell you about the final result.
Maybe this moment has already been discussed, but I have not read all the pages, Checkmark

I took a chance and closed three 3-liter cans of Antonovka, it's just unrealistic to process all the apples during the season.
Then I'll tell you about the final result.

Do not worry, everything will work out for you. This season I also froze a lot of mashed potatoes, and when the freezer started to run out, I rolled it into jars.
If Galina doesn't mind, I will insert a video about making mashed potatoes here. There girls prepare it for marshmallows, but you can use it for anything. There, the principle itself, in my opinion, is correct and the result is stable, regardless of the variety of apples and their juiciness. Then they do not need to be boiled down, then another pleasure. And if the scale is also industrial

Now, following the same principle, I make tomato sauce for pasta and pizza, and the Italian comrades who gave the recipe go "spat on" this sauce when evaporated. But it's a tradition

[Nata333]

Looks. as yours,

So that's great.

the camera was lost six months ago.

Maybe there is? Suddenly he hid under the sofa ..

Yesterday I watched I. Khlebnikova's video about marshmallow

I watched this video from the very beginning of the experiments and more than once. But .. I couldn’t make the marshmallow, as the respected I. Khlebnikova shows.

store semi-finished apples in jars

I don't have as many cans as there are apples on trees.

Maybe this moment has already been discussed,

Someone had a thought. You will tell later.




Nata333, of course let the video be. This is an option to remove excess juice when the apples are very juicy.
I made a lot of marshmallow from purchased apples in winter. They are very juicy and give a lot of juice when baked. I just drained this juice. She took out a baking sheet and carefully poured the juice, supporting the mass with a large mitten.

The apple halves can be cored before baking.

Svetyashk, if you bother too much hunting or when the apples are one hundred percent wormy, then yes, you need to cut everything, peel it. I bother. I have apples, at the moment, a drop. Yes, and I still cut the removable pop-pops and delete the middle. It is not so long, but then it takes less effort to wipe.

I am reporting. With the "Miracle" everything worked out with a bang. I left my apples, made marshmallows and marshmallows. Everything I wanted, but there is something to strive for. I have simple baking paper, it is hard to remove, I need to try siliconized, maybe it will be better with it (I moistened the bottom a little, as recommended, and it began to creep under my hands). Make a frame to fit the dimensions for better alignment.
In the Miracle, it dried up quickly, after all, the power of 520V is good. I retreated from the sides by about 1.5 cm so that the airflow was better.