Belevskaya marshmallow in Lequip D5 Eco dehydrator

... I have plain baking paper, hard to remove

After the end of the program, leave the pastille in the dryer for three hours, the paper will come off without problems. I wrote about it. From personal experience ..

In the Miracle, it dried up quickly,

How many hours?

After the end of the program, leave the pastille in the dryer for three hours, the paper will come off without problems.

Galin, depends on the paper, I stood all night, and the paper came off sooooooo badly.

Depends on the paper, I stood all night, and the paper came off sooooooooo badly.

Wow .. Well, very possibly ..
Well, all right, paper, this whole thing is purchased. And how did it work out?

I also want to show the frame that I made for the pastille. Taking into account the fact that I do not expect a stainless steel, I made it out of a large tin can of olive oil (it was not for nothing that I left it) True, I almost did not calculate the height and it turned out to be 25mm.

Husband put rivets
And at the expense of paper ... mine, too, did not go well, and the baking mat was poorly ventilated from below. And I took the fabric. I just saw a video about the Belevskaya Pastila Museum, because they had wooden frames of the required height there, and from below they were lined with cotton fabric.
I liked the result of the experiment. The fabric is thin, does not tear and is well ventilated, that is, it dries more evenly relative to my other options (no worse than tracing paper, but all is torn off). I wrote it just in case, as an option.

[Galin]

GalinWhen the dryer overheated, the marshmallow stood for about an hour on the table, the cakes got hooked, they turned out to be very thin, now they are being dried with a smear. They cut poorly with a knife because of the rubber crust on the top. The structure is like a good biscuit, refreshingly apple on the palate. For 800 grams, Antonovka took 40 grams of sugar. Tasty, so sour. Now I will take into account my jambs and will do as expected. And yet, in my opinion, I did not add the mass, the mass was liquidish.

I wrote it just in case, as an option.

Nata, this is a great option. I really didn't see what kind of fabric, but for some reason I thought it should be linen. Again, based on the deep antiquity. Flax was very common at that time.

I also want to show the frame,

A wonderful frame.
I showed it to my husband and told. He got worried, said that you can cut yourself on the edge. Nata, more accurately, Austria is worried about you.

The fabric is thin, does not tear and is well ventilated, that is, it dries more evenly relative to my other options

I need to see what I have from the fabric. Probably nothing suitable. The idea, in principle, has been spinning in my head for a long time, but it was discarded because there is paper and everything seems to suit me and I have no flax. Wait a minute though. something is linseed. The truth is not monochromatic, some kind of flower. Okay, if I’m going to try, I’ll tell and show. We haven't eaten yesterday's marshmallow yet.

And yet, in my opinion, I did not add the mass, the mass was liquidish.

Lena, don't be afraid to interrupt her. You try to do this, beat with sugar for about five minutes, and then add the protein and beat further, but longer. Look by mass. Everything will work out anyway. On secondary drying, everything will soften.
What a pity that I don't have an Antonovka .. I really want to try it from my Antonovka.

I showed it to my husband and told. He got worried, said that you can cut yourself on the edge. Nata, more accurately, Austria is worried about you.

Calmness, only calmness, everything is hidden / tucked in there, i.e.in the upper edging 4 layers of tin

I cut myself only when I made a frame But beauty (including Belev's pastila) requires sacrifice

Flax was very common at that time.

Exactly, but I didn't even have a thought. Here's one head well ...

everything is hidden / tucked in, that is, in the upper edging there are 4 layers of tin

What a neat frame, everything is straight even .. Great!

It dried for about 8 hours, but only 2 trays (the remains of my apples). For marshmallows, I made apples in the microwave, in a multicooker, and now at the same time for marshmallows in the oven. It seemed to me that the applesauce was thicker from the oven, and this time the marshmallow turned out to be so dense super. In addition, with large volumes of apples, the oven is probably more convenient.

Great idea for a frame and linen, thanks

For marshmallow apples

Marshmallow on agar or what kind of marshmallow, why don't I know?
By the way, about marshmallows. Last year I tried to make marshmallows not on agar, but on pectin. Well, that's sweet, well, very sweet, that's okay, but there the temperature of the marmalade mass should also be 95 degrees. Before adding it to whipped applesauce with proteins .. In general, at home, I did not manage to get 95 grams of marmalade mass twice. For the third time, I stopped translating apples.

Yes, on Natashin agar Zephyr according to GOST.
True, I did not succeed the first time either. But I dealt with him, now, with my eyes closed

on agar

Yeah. all clear. I did it for a long time.
No, Belevskaya tastes better.

[Galina]

Galina, and I to you, read the topic. I made pasta before, but that's how bread never worked! I studied Khlebnikova's video almost frame by frame, but ...
Now in the new season with renewed vigor and experience from this theme! I bought apples, Antonovka and some morgen ... something there, for 20 rubles. One of these days I will do it.
So far, from what I read as an option, I decided for myself that I had beat the mass earlier. Pastila was always sticky for me after all the manipulations.

Thanks for the topic. A lot of interesting things are discussed in detail. Very useful and interesting!

beat up the mass before. Pastila was always sticky for me after all the manipulations.

Quite possible. And where is the sticky one?

There has never been such an effect: to squeeze, and she straightens herself. To me it's like magic
Always crumpled when cutting, reached for a knife.

Always crumpled when cutting, reached for a knife.

Well, I also wrinkle, from the softness .. It is very soft and airy. But nothing stretches .. I cut with a well-cooled knife under running cold water.

We continue the conversation.
If you have non-worm apples in your garden, as a rule, it is a winter or autumn variety, then it is very good to use such a device.



Such apples are baked quickly.



And they wipe even faster. This pallet was sifted through a sieve in 12 minutes. With minimal waste.



If you decide to make marshmallow with fruit fillings, then do not seek to add a lot of mashed potatoes of other berries - fruits to the applesauce.
For 800g applesauce, a maximum of 150 grams of any other. Not worth adding more. The layers dry longer, and they dry out more. Of course, this is not reflected in taste.

Apple + plum. 250g plum puree and 700g apple.



And I tried other apples yesterday. The puree was whipped into a very strong mass. Sluggish did not even come close. Almost immediately, after adding protein, the mass was whipped very cool. But the end result is pleasing. The layers are lush, soft and very apple-like. Sugar, as always, depending on the sweetness of the apples. I have 60g per 800g puree. With plums a little more, about 80 grams of sugar per 900 grams of puree.

There were not enough apples, I added one layer of plum and apple.

[gawala]

gawala, Galina, and Galina !!! Well, it is indecent to make such ausgezaikhnet marshmallow !!! I even spoke German - I remembered the institute

Galina, do you have a stencil on top that is always the same, or do you make different inscriptions?

Damn, what are you a Master !!! I always, always admire the result!

[Svetlana]

I join SvetlanaYou are the Master Galina!!
What a beauty! It is the combination of delicious and beautiful!

Moreover, I myself have been struggling with her for the third year, I understand how cool it is to get such a result.

Do you have a stencil on top that is always the same, or do you make different inscriptions?

Oh, come on, some kind of stencil .. This is for fun, my signature - I put my signature in German ..

I always, always admire the result!

There is no need to admire. Buy the same dryer and we will admire your result.

What a beauty! It is the combination of delicious and beautiful!

Thank you Dasha.

[gawala]

gawala, Galya, I'm out of your marshmallow
today in the morning I finished rubbing apples baked for future use
hands itch to make marshmallow yet, but left the strength (((
how oklematsya, navayu)))

[Galina]

If you have non-worm apples in your garden, as a rule, it is a winter or autumn variety, then it is very good to use such a device.

I use Teskomovskaya, which cuts into eight pieces and takes out the core. It turns out quickly and cut and bake. Made from red autumn apples. Tasty, but from Antonovka, it seemed to me, it was more aromatic. I read and study everything here, so I bring a report here and thank you Galina

I read and study everything here, so I bring a report here too

very talented student

[Lydia]

Lydia, Thank you! Here the teacher is good, everything is clear and detailed!

[gawala]

gawala, Tell me pzhlst does it make sense to give more protein? Or just 2 pieces for 700 ml puree?

[4er-ta]

4er-ta, beautiful, fluffy, straight piece of cake!

Tell me pzhlst does it make sense to give more protein? Or just 2 pieces for 700 ml puree?

I did not do. Try it, then share the result.
I think that if it is whipped into a lush mass with one protein, then with two it will be even more magnificent. But the end result is unknown.
I make 1 protein for 800-850 grams of applesauce. Some of the ladies in LJ wrote the Molokhovets recipe. There was something in general for a glass of puree 2 proteins and a lot of sugar. But this is an old recipe, what kind of glasses were there, what proteins ... Yes, and it was all whipped not with a mixer, but with hands. Maybe in a manual whipping it was justified, for a glass of puree - 2 squirrels.
In our reality, in my opinion, one protein is enough. But do not subtract in any way. Don't economize. Do not puree half the protein on 800 grams. get a "sole", not a marshmallow. I posted a photo somewhere on the pages of how not to do it. It is exactly half of the protein.

I use Teskomovskaya, which cuts into eight pieces and takes out the core.

I could not stand the same unequal struggle with apples. Collapsed. I have very hard apples. I almost had to jump to cut it .. But the option with cutting and removing the core was just right.

how will I be okay

We are all not oklemanny, but this is not a reason ...

Antonovka, it seemed to me, was more fragrant.

Certainly more fragrant, this is Antonovka. Alas, I don't have it. This variety is unknown here.
Tatyana, you have a wonderful piece. Exactly everything. Carefully. Lubus.

[gawala]

gawala,
Why, then, does the main recipe cost only 2 proteins for more than 2 kilograms?
or does the system not correct?

[Take half the applesauce and beat it with 50g. sugar for 6 minutes.Separate the white from the yolk and beat the white until foamy. Do the same with the second half of the applesauce.]

Why, then, does the main recipe cost only 2 proteins for more than 2 kilograms?

Take half the applesauce and beat it with 50g. sugar for 6 minutes.
Separate the white from the yolk and beat the white until foamy.
Do the same with the second half of the applesauce.

How should it be? was 1200, and now 850gr? And 950 g is and 1 kg is. It all depends on apples and mashed potatoes, which is obtained from them.
I started from 1200, and came to 850-900g. on one pallet. But better than 950 gr. Everything is learned in comparison and empirically.
In general, roughly speaking for 1 kg of puree -1 protein. plus or minus 300gr. does not play any role.
I don’t make less than 850 g mashed potatoes, I just don’t have enough mashed potatoes on a tray. If more than 1 kg of mashed potatoes, then I still beat with 1 protein, and if there is a lot of this on one pallet, then I simply put it in a separate container, and thus the mass is collected, which I then beat again and put on the pallet. It all depends on the apples. But sometimes it happens that I see that there is not enough applesauce, but I don’t want to go for apples and bake them, then I just beat the mass to very strong peaks, to the state of “meringue-meringue, that is, I interrupt the mass consciously.It greatly increases in volume, I remove the excess with a ruler, in a separate container, and so I get additional mass. I do the same with the next mass. The layers are obtained, as a rule, after such a repetition of the "cardboard", but with the subsequent additional drying, everything softens and turns out very soft and airy.

I'm telling you.
The third year I have a fight with Belevskaya marshmallow
while she me
This is exactly according to Galina's recipe, about a kilo of mashed potatoes, but dried on two baking sheets:

It came out thin, but even so. And I remembered that I was treated to Vologda marshmallow, and so it was a roll, so I also turned
After that, there were 2 attempts to make a kilo per baking sheet. Both failed completely
Well, experience too. After all, the oven and the dehydrator are different things. It took me 18 hours to dry)), and in the end I got quite pancakes. Nothing, we'll eat it.
I will divide the mass into 2 parts.

[M @ rtochka]

M @ rtochka, Dasha, have you tried to "drive" the mass into some kind of framework?

the oven and the dehydrator are different.

Well it is clear.

was a roll, so I turned too

Well, it means that the cake is not "cardboard", since you can roll it into a roll. In the photo, as I see, everything is dried normally and not so pancakes. I have a bad eye, but it seems to me that I have 5mm.

to "drive" the mass into some framework?

did not find what. What for? I thought it was done just for the sake of beauty. It does not affect the quality.

the cake is not "cardboard"

It is not wooden, but just almost cardboard, like thick paper. And I dream of a soft pastille, so that it springs like bread

I don’t have dishes that I would have so persistently sought, but they did not work out. Or 1-2 times as it should, or I'm not interested. And here...




Today I lifted the teflon sheet on which the marshmallow lies on the baking sheet. And there it is already damp. This is after 5 hours in the oven. It is necessary to dry on something perforated

I thought it was done just for the sake of beauty. It does not affect the quality.

This is for uniform drying of the formation. You get 2 cm in one place, and 1.5 or 1 cm in another. And as a result, uneven drying. Naturally, this does not affect the taste.
In the photo, the frame has not yet been removed. And so, 2 cm height on all sides.

And I dream of a soft pastille, so that it springs like bread

Dasha, he is springy after the second drying. I, too, do not always come out soft layers immediately, after 14 hours of drying. It turned out solid, so it doesn't matter. The second drying will soften everything and will be soft and airy.

Today I lifted the teflon sheet on which the marshmallow lies on the baking sheet. And there it is already damp

In my opinion, there is nothing better than paper. Well, maybe even on linen. But I don't have it, there is nothing to try. I did it on Teflon. Damp, dries for a long time, the result is poor.
Here is such a layer today.

linen

there is a linen towel. But I can't believe that it will leave him ...
For the purity of the experiment, you must try

there is a linen towel. But something I can't believe that will leave him

Some of the ladies wrote just recently that the mass was laid out on linen, everything went fine. Literally three pages back.
It was about cotton. Well, it doesn't matter, linen, cotton. natural fabric.

And at the expense of paper ... mine, too, did not go well, and the baking mat was poorly ventilated from below. And I took the fabric. I just saw a video about the Belevskaya Pastila Museum, because they had wooden frames of the required height there, and from below they were lined with cotton fabric.
I liked the result of the experiment. The fabric is thin, does not tear and is well ventilated, that is, it dries more evenly relative to my other options (no worse than tracing paper, but all is torn off). I wrote it just in case, as an option.

there is a linen towel. But I can't believe that it will leave him ...
For the purity of the experiment, you must try

Move away, then move away.But how, Dasha, will you distribute such a thick mass over it? When the fabric is fixed on the frame, it is clear there, but if the fabric is not fixed? Keep from all sides? It works well in the oven on a perforated rug.

When the fabric is fixed on the frame, it is clear there, but if the fabric is not fixed? Keep from all sides?

There is only a frame to help. Just like paper. Any mass holds up perfectly. Well, if not liquid, of course.

There is only a frame to help. Just like paper. Any mass holds up perfectly. Well, if not liquid, of course.

We offer wooden hoops! they are both rectangular and round

We offer wooden hoops! they are both rectangular and round

What is their height? Optimum is still 2 cm.

We offer wooden hoops!

The main thing is not to be led away by the temperature. But the idea is great

Or remove the glass from the photo frame, someone has already shown it (at the beginning of the topic, p. 3, Belevskaya marshmallow in Isidri)

The main thing is that they are not led by the temperature

Light, and how can they be damaged when the frame is removed. We put the mass in the frame, level it and carefully remove the frame. Mass rooted to the spot.

when the frame is removed

Sorry - I do not read carefully. I thought I was going to dry with the frame

Or remove the glass from the photo frame, someone has already shown

The young man showed it. But this is very inconvenient. I've tried it. Leaving it in the dryer .. I don’t know .. but removing it is very inconvenient. Plus, it needs to be finalized .. Remove unnecessary things so that it is all even, without protrusions. All the same, metal is very convenient. You lift it up and carefully remove it, the weight remains as it was. And the wooden ... mass strives to "escape" beyond the frame ..
I did it today. The mass was whipped until a sluggish, sluggish state. The apples are already ripe, they began to give juice when baking. The layers were initially soft.

Sorry - I do not read carefully. I thought I was going to dry with the frame

Come on, when you buy a dryer, you read everything carefully ..: girl_wink: And make a frame ..

I am deeply fainted from this kind of marshmallow

And I keep watching Khlebnikova's video. After all, she does it in the oven, and what they have is pure - bread!

And I keep watching Khlebnikova's video. After all, she does it in the oven, and what they have is pure - bread!

I also watched this video for a long time, when I posted it, then I watched it. Perhaps it is Antonovka that gives such softness. I don't know, I don't have that kind here. There is nothing to compare.

Galya, girls, here I am stepping into the topic. I can't look at the apples, the harvest is a pity, everything is in the house
At the end of August, I was treated to Belevskaya marshmallow, I ate it for the first time, I was already breathed and enlightened that this miracle is delicious
On our HP handymen I read the whole topic, Galya thanks for the details, the girls who share their experience are very helpful when you have a gas oven with a neice character and a dryer.
I put the baking sheet in the oven and 2 rings in the dryer, tomorrow I'll see the result.
I left 300 grams of mass for the smear, probably not enough.
And the question, maybe I missed it: do we put the mass in the refrigerator?

I left 300 grams of mass for the smear, probably not enough.

Spoon a tablespoon per cake. Only it is better to beat the mass with a smear, it will be more fluffy.

We remove the mass in the refrigerator?

Required.

I was already breathed enlightened that this miracle is delicious

Ours tastes better at times ..

[gawala]

gawala, Galya, I believe! Thank you.

I believe!

And we believe in you! Then tell us about your impressions.



I want to show, for comparison, a marshmallow with a very strong whipped mass and a marshmallow with a sluggish mass.
The first option is more airy, porous .. The second is a little denser, I would say, closer in structure to the purchased one.