Belevskaya marshmallow in Lequip D5 Eco dehydrator

Do you think she won't suffocate in the film? I plan to prepare a lot, but I'm afraid I won't save it correctly. Or will it dry out anyway while lying down?

Parchment paper and plastic container. In any case, it will dry out slightly. It may just get wet in the film. It is clear that I don’t prepare it for the winter, at most, it’s two weeks in parchment and a plastic container for the cake, in the pantry there was candy. Slightly dry. No, it did not dry out, but became drier. It became even tastier.

For long-term storage, is it better to leave whole pieces or cut into strips cm 2 thick?

I leave entirely. Well, in general, I have a slope of 31 * 31, 3 pallets. I cut it in half, glue it, coat it all over and dry it. Dried up, letting it cool completely, rubbing it with powder, not to fanaticism, but from all sides into the parchment and into the cake bowl. I don’t cut it. I think it is better if it is kept whole, and not cut into pieces.

Galya, I still plan to prepare a lot for the winter. Somewhere I saw a video of unpacking the Belevskaya marshmallow. So here it is inside in a film. That's why I asked. I need it for long-term storage. Can one of our girls tell me who has experience in storage.
Here is today's)))

But I cut them into strips for goodies and for use in pieces)))

I understood about cutting. Thank you

[notka_notka]

notka_notka, what a charm, marshmallow! completely dried.
Natasha, definitely not purchased in film. You can find short reports from Belev on Google, it shows how it is packaged. Parchment and cardboard box. If only the box is covered with foil ... I don't know, I haven't seen it. What I bought was parchment and a cardboard packing box.
Re-lay the layers with parchment and powder slightly. I look at you all on a large scale! Great!
I showed my husband your photo. Gasped!

Maybe someone will come in handy. I bought such a corner as a frame in a hardware store .
It is plastic, well cut with scissors. Height 2cm, cut off to 0.5cm on one side so that air passes through all the pallets along the edges

She simply fastened the ends with tape 2 times.

I also bought about the same aluminum there, my man will appear, will make it permanently hard. In the meantime, layers are already well formed, of equal height and the same.
Paid 350 rubles for both corners

Height 2cm, cut off to 0.5cm on one side so that air passes through all the pallets along the edges

I don't understand, why do you need air through the pallets? You need to remove the frame, you don't need to dry it with it.
The mass is not going anywhere. Will stand like a tin soldier.
By the way, ladies, who have exactly the same dryers as mine. Photo, made for you. Show how much mass is needed and how it all looks. In general, in short, 950 grams and beat until a sluggish state, and these 950 grams will not be enough. If you see that it is not enough, just increase the beating speed, the mass will be well beaten into a strong peak, but it will increase in volume and this volume will be enough for a pallet and leave it for spreading cakes. The result of strong beating in the photo. In general, do not be afraid to kill the mass, this will not affect the final result in any way.

Weight before leveling in the frame



The mass is framed and leveled with a ruler.



The frame is removed. The mass is kept excellent.



After 14 hours of drying and three hours of soaking in the dryer. Before spreading the soufflé and final drying.



After 4 hours of complete drying. Exactly 4 hours. because she smeared the layers from above with all her broad soul, and 3 hours was not enough. I put it on for another hour. Everything is fine.I will make an incision after complete cooling.



Well, the cut.



And further. Put the first pallet with bulk on the very top. And the last one to the very bottom. So everything will dry out more evenly. I mean, the time difference between the first and last pallet is 45 minutes. And as if for the latter it turns out not for 14 hours, but 13 hours and 15 minutes. and it may turn out that you have opened the dryer, and there are unfinished layers. Trouble. And it's good if you immediately opened it after turning off the dryer, you can turn it on again and dry it. But if you are sleeping and the dryer has turned off and is waiting for you, then it will be impossible to fix the underdried layer. Even if you turn it on again. It will of course dry out, but spoil the overall picture. In general, consider such nuances. I am writing what I have encountered myself.
The first pallet is the very top. The last pallet is the very bottom. And nothing else.

And yes, another small addition.
I wrote on the pages earlier that my pallets take 850-950 grams of puree. The only thing that I did not indicate, in vain did not indicate, well, like I know myself, and everything seems to be like they should know that this puree is whipped to strong peaks. Since there are apples that simply do not whip into a sluggish mass, they immediately turn into a strong peak. If you are going to make a sluggish mass, then boldly take 1130g puree. It will also remain for smearing. But if even with such a quantity of puree you see that it seems like there is not enough for the pallet, then switch the mixer to the highest speed, for 20 seconds. mass increase slightly. This will be enough.

Galya, I'm taking off the frame. I have a Miracle Girl so that it doesn't reach the side and make a gap. You don't have the sides at all on the pallets, I understand?
And my dryer has a vertical load, high sides. Well, the main thing, I liked it so much, so I'm sharing. Who doesn’t need bumpers, like me, in construction I saw just aluminum 2cm ,, sills ,,

You don't have the sides at all on the pallets, I understand?

1cm height. The frame protrudes 1 cm. but the mass does not escape anywhere. She's tough.

the mass does not escape anywhere. She is strong

According to your recipe, it is strong

so I'm sharing

And it is right.
I understood everything about the gap. At first I didn't understand, but then it came ... Well, I'm on my own wave ... frame-stainless ...

[Fifanya]

Fifanya, Anya, bravo !!!
Found who makes shapes from stainless steel, there are different thicknesses of metal, Galya, 1 mm will be enough?

[gawala]

gawala, Hooked on your marshmallow this year, Galyun. In the past, apples went to apple cheese, but in this all with one voice demand your sour

1 mm will be enough?

Wait, I'll take a caliper and tell you exactly how much I have.

Addicted to your marshmallow this year

Well, if there is a large harvest of apples, if the prices in the store for marshmallow are biting, and some have no trace of it, so why not do something? Healthy, natural, without sugar at all. I have here the last one that the layers are lying around in the photo, 950 grams of mass - 50 grams of sugar.

3 mm measured. Until evening, be patient, I'll ask my husband if 1 mm is good or not. The main thing is that this 1 mm thick frame does not "walk" under your hands.

[gawala]

gawala, Thank you. I'll wait, I have nowhere to hurry)))

Framed.
I moved the frame to one side to show the gap. It is approximately 5 mm. If you just put the frame, then the gaps are very small, and they do not need large ones. There are slightly more gaps in the corners. But the corners are rounded.
In general, look, if necessary, copy these photos for yourself and show the specialists so that they can see how to do it. This is a very handy frame. In theory, it would be possible to weld small handles flush or slightly below, so that it is more convenient to remove it and so that these little handles do not interfere with equalizing the mass. Here's an idea that came to mind, I have to tell my husband in the evening. Can do it, if there is material. I'll show you later. Here, as he says, it will be so. He has an engineering mind, and I only have fantasies.
So, well, actually the frame.

[gawala]

I just wanted to start asking about the gap between the frame and the side, but here everything is already laid out in detail on the shelves.
About the first pallet upward-valuable remark!
It remains to ask about the height of the frame, if the depth of the pallet is 4.5 cm, does it make sense to make the frame 3 cm? It is clear that it will take longer to dry, but the layers are expected to be thicker.




gawala, are your pallets metal or plastic?

I unpick the veil for making a marshmallow.

It remains to ask about the height of the frame, if the depth of the pallet is 4.5 cm, does it make sense to make the frame 3 cm? It is clear that it will take longer to dry, but the layers are expected to be thicker.

Well, if 2 cm dries for 14 hours, then 3 cm will dry even longer. see for yourself. Better yet, try and compare. Think of some kind of frame 3 cm high, at least make it denser from foil. And a 2 cm frame made of the same foil. Make two marshmallows for a trial, but do it separately and compare how long it will take. Well, I don't think the height will affect the taste.

Are your pallets metal or plastic?

Plastic, but very strong plastic. I have two such dryers, one is a usual one with plastic pallets, and the other is with infrarot and stainless steel pallets. But I like these pallets, stainless steel for apples or pears, for example.

if 2 cm dries for 14 hours, then 3 cm will dry even longer.

I hope that the declared power of 820 will correspond to reality, then it may be possible for 14.
In short, in my dreams I have already processed the harvest and ate the marshmallow))



We only have L'equip IR D5 on sale

declared power 820

Wow, good power. Yes, in 14 hours, or even less, it will cope. On my 500w.

I have already processed the crop and ate the marshmallow

And the veil, most importantly, ripped open.

We only have L'equip IR D5 on sale

Gee-gee, only .. here it is also with infrared radiation, "sun-shadow" functions and automatic drying. i.e. a built-in humidity sensor and the dryer itself regulates the temperature depending on the moisture content of the product, 3% moisture remains. You can put it on the machine, or you can put it on for a while. But I immediately say that I will not do the marshmallow, the result is unknown from the word at all. But you can make marshmallow in such a dryer because there is a "shadow" function, that is, it works like a conventional dryer. If I get a lot of mass, then I use a second dryer. I did not like the one that IR, but on the "shadow" function, on the "sun", a little, as if burnt marshmallow turns out.
I posted a photo in the topic about this dryer, there are many photos of what I did in it.
This is an expensive dryer, but worth the money.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=501774.0

Okay, I won't spend it yet. By the way, in the summer it was more expensive, now it has dropped a little.

By the way, in the summer it was more expensive, now it has dropped a little

In Korea, they also became a little cheaper.

[gawala]

By the way, ladies, who have exactly the same dryers as mine. The photo above was made for you. Show how much mass is needed and how it all looks. In general, in short, then 950 grams and beat until a sluggish state, and these 950 grams will not be enough. If you see that it is not enough, just increase the beating speed, the mass will be well beaten into a strong peak, but it will increase in volume and this volume will be enough for a pallet and leave it for spreading cakes. The result of strong beating in the photo. In general, do not be afraid to kill the mass, this will not affect the final result in any way.

gawala, Galina, do not you want through "!" in the message, ask the Chief to put your photos into the recipe ... And the text too.

In general, a huge THANK YOU for science. If I ever get a dryer, I’ll only come here to learn how to make marshmallows. Lots of valuable information for any drying option.

but do not want through "!" in the message, ask the Chief to put your photos into the recipe ... And the text too.

It was found out empirically, after the Master class.
If you read it, then I practically disassemble each of my pastilles and write all the nuances.
In general, this is the result of a year's work on yourself and the marshmallow.

If I ever get a dryer

Light, get it, huh?

[Galina]

I’ll come here to learn how to make marshmallows.Lots of valuable information for any drying option.

Here I will sign under every word.
Galina, I did it!
This year I have an "ecological disaster" - my husband's parents have an apple harvest at their dacha, and more than 180 kg of apples are waiting for processing on my balcony.

Less now.

Moreover, there is also Antonovka. So I can try recipes that I have never dreamed of before.
Made from 3.5 kg of apples. This is the weight of the prepared. 2/3 - Antonovka and 1/3 - other apples, sweet

Here are baked:

Antonovka - she's like that - not ready, not ready, and then just once - and immediately porridge. She poured me the whole oven, next time I will place it differently on a baking sheet.
I punched it with a blender, rubbed it through a sieve. Now I understand why Galya insists on the rubbing stage - there are fibers left on the sieve that would probably interfere with the finished pastille.

It turned out 2700 grams of ready-made puree. Then I thought - how many proteins do you need for such a number of apples - 2 or 3? I climbed into the refrigerator, I look - my eggs are very small, I took 3 - exactly 100 grams of egg white.
For the first time I decided to beat the whites separately with a pinch of salt.
I divided the applesauce into two portions, each added 50 grams of whipped protein and 60 grams of sugar, since the portions are large and the apples are sour. Everything whipped up very quickly.

Now the most touching moment has come for me - placement in the dryer. I have Rommelsbacher, it is round and I could hardly imagine how to cover it with paper. Surprisingly, it turned out without difficulty.

I spread the mass into 3 pallets of 820 grams each. The layer thickness turned out to be about 2.5 cm. 330 grams remained for the second stage.

Here, it's dry. It will be necessary to experiment with the drying mode, because the cakes darkened in the center, but I had to keep it longer, in one place the edge was completely damp. The middle dried to a crust, the edges were more plastic.

I spent the second stage of drying in the oven, it would not fit into the dryer. I cut the pancakes in half and stack them. It turned out 6 layers.

I dried it for 2.5 hours, set the oven at 65 degrees, but in reality there was less because of the slightly open door. The edges began to dry out and I was scared that I would dry it out and pulled it out. Perhaps it was a little underdried, because when crumbling, the crumb did not straighten as well as in your photos.

Galya, thank you so much for the recipe and your work. After reading the topic, I easily repeated everything and there were almost no questions. The only thing is how to determine readiness in the second stage of drying? If the edges dry up - do they need to dry further, will they then become equal to the middle? I got equal, but I pulled out quickly.
P.S. The pastille is very tasty, similar to the purchased Belevskaya, but, by all accounts, more tender and airy.
P.P.S. It turned out 700 grams of finished marshmallow.

Hurrah!!! I'm with a frame!

Now it remains to get hold of apples and wait for the weekend!

[elvin]

elvin, Congratulations. sorry that no handles.

The only thing is how to determine readiness in the second stage of drying?

Svetlana, when I put it in the dryer to dry it, after the first hour the cakes soften, well, just like cotton wool, but the soufflé has not yet dried, and after three hours, the edges are slightly compacted, they will still become soft, and the soufflé to the touch already dry, no feeling of moisture, no feeling of "sponge" at hand. Then you're done. But all dryers are different, so everything is "at random". Over time, you will do with a blindfold, one left.

a little underdried

In my opinion, everything worked out great.
Try it from one Antonovka, then tell us about your impressions. I pester everyone with Antonovka, but I don't have her.

I am with a frame

We are acquiring the farm gradually .. It pleases!
I added a photo of the section on the previous page.

sorry that no handles.

Wait, we'll think about pens in the evening .. The thought only came before dinner. But in principle, the frame can be removed so well, you gently take it by the edges and lift it up. In general, if the husband approves of the idea, then I will show what happened.

from one Antonovka

Tasty and aromatic, only I added a little sugar, it turned out sour. Although the blocks themselves are not sour.

Delicious and aromatic

No, Len, well, what are you telling me .. Show me a photo .. Otherwise it’s fragrant, delicious ..

Show me a photo ..

Well, I don’t know about you, but my camera doesn’t give a taste and smell

Well, I don’t know about you, but my camera doesn’t give a taste and smell

This is yours .. And I can have a photo of marshmallows from Antonovka cause nostalgia. I can remember my childhood, how I climbed Antonovka in the village, how I fell from it .. U .. greedy ..

[Galina]

Galina, these pictures are for you



Certainly not a masterpiece, but as a gritsa there is.

these pictures are for you

That same lady ..
What a pretty one. Light as lime honey!
Thank you Len!

[Galina]

GalinaThank you very much for the recipe! I have never tried Belevskaya marshmallow (they simply do not sell it here), but when I bought a dryer, I began to study the topic and really wanted to try it! Yesterday and today I did. Apples I have a half-culture, I was afraid that it would not work, but it worked!

Made in the dryer Wonderful Lux. I tried one layer, since it was necessary to rearrange the pallets in it, and put it to dry overnight.
After squeezing, it restores its shape, just like yours.
Thanks again, I will do more!

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, you've got a wonderful marshmallow!

[gawala, Galina]

gawala, Galina, I, frankly, did not expect! Not very happy with my dryer (I recently bought it, only dried tomatoes), it dries unevenly, for a long time. At first, I had to disassemble it altogether, did not gain temperature, adjusted it - began to gain. And she dried the marshmallow just wonderfully!
And it turned out very, very tasty, sour

it turned out very, very tasty, sour

Well, adjust sugar to taste. More less. This marshmallow is torn from any apples. I don’t have any. I made them wine, and made from unripe ones. She showed photos and results. It comes out of everything. The only thing is that, if purchased apples, you need to add pectin. At least we have apples from the neighboring Federal Land, but they are not homemade, but from farm fields, processed, calibrated, well, in general, without worms.

Well, adjust sugar to taste. More less.

Yes, I put a little more than the recipe, it turned out delicious sour. The apples themselves were not sour, but the puree turned out sour.

The only thing is that, if purchased apples, you need to add pectin.

This is the problem. We have a very small town and there is no pectin. I just found it once, bought it, a couple more packs lie. Now this store has been closed, while others have not.

Galina, thanks for the detailed analysis of the marshmallow. I did Veterok in the dryer. I had 800 gr. finished mashed potatoes, the layer turned out very thin, only one pallet (diameter of pallets 37 cm) and still dried out. Now I think that it was necessary to beat the puree more to a larger volume.

Please share your considerations: there is no hole in the center in the dryer, mesh trays (perforated), air supply from below, drying is vertical. And powerful. What size of the gap on the sides to leave? So as not to burn immediately. I'm afraid 0.5 won't be enough

So as not to burn

70 hail, hardly burn. What kind of dryer do you have? What is it called?

the layer is very thin,

And what was the height of the mass initially.? Try to beat the mass better, it is possible that the mass was not whipped right away .. For the experiment, try to beat the mass into a strong peak and see what happens. Everything here must be selected through experimentation. Everyone has different dryers, apples are different, even sugar is different. We have it not sweet.

We have a very small town and there is no pectin.

Well, maybe there are local apples on the market in winter, or imported, but from abroad?

[Larissa]

I did Veterok in the dryer.

Details to the studio please, I have a breeze too. Larissa, how was the mass placed on pallets? What temperature did you set? how long did it take to dry?

Well, maybe there are local apples on the market in winter

No, we have no locals - Siberia! From Krasnodar and from Moldova there are, well, China!
Nothing, I'll try, maybe it will be fine!

70 hail, hardly burn. What kind of dryer do you have? What is it called?

Profit M square

Details in the studio please

Of course. Share your experience.

maybe it will be fine!

You have to try everything.

Modes 30-90 degrees

Profit M square

I looked. Powerful up to 90 degrees heats.
Elena, she is powerful, I think that she will dry everything and without large gaps. Moreover, the veil is already in trend. And through the veil, anything will dry out.

Galina, yes I already understood (when I saw your puree) that the mass was badly whipped.

the mass was poorly whipped.

Well .. then all the same the mass is not shaken. Try it, everything will work out. Since 2013 I have been striving for this result. She did not give me rest, this candy.

Well, about the handles on the frame. The husband said that everything can be done and he will do it. So, as soon as possible, I'll show you what happened. Will be puzzled at the weekend.

Well ... yesterday. Very apple. Sugar 50 grams per 950 grams is no longer needed the most that ever.
And I calculated the calorie content of this marshmallow. I counted manually according to my calculations and on an online calculator. I got 62kcal per 100gr., And through the calculator -97kcal-100gr. But I usually don't trust online counters. The difference, in principle, is small as a result. The slice in the photo contains 36 grams and only 22 kcal.

Can you please tell me, is it possible to whip the mass to the peaks with a 600 W hand blender? I still have the usual apple mass. Ah, dreams

Can you please tell me, is it possible to whip the mass to the peaks with a 600 W hand blender? I still have the usual apple mass. Ah, dreams

I whipped half a portion - 10 minutes each, a mulinex mixer