Belevskaya marshmallow in Lequip D5 Eco dehydrator

[gawala]

gawala, Galya, now I'm calm when I saw my "favorite cake"

now I'm calm

No, why worry? She pasted and eat pastilles. Meringue will definitely not work out of it. These are other apples, when beaten, the mass becomes almost white. And these apples are baked very quickly.

I put new marshmallows in the dryer last night. The mashed potatoes were not whipped well enough and I put 2 squirrels on 1,200. But I forgot to put sugar! Not well, but cho, there will be a diet candy. ... The apples are sweet, so I think it won't be critical. Frightened by her insidiousness, she set it to 16 hours. Now, after 12.5 hours, the marshmallow is dry to the touch, poked with a toothpick, it comes out dry. I ran my hand under the paper, I don't understand, it's hot. Therefore, I decided to dry it until breadcrumbs. I think finishing everything will correct if Th.

Girls, sucker is fate! I forgot to leave the mass for smearing !!!! There is still mashed potatoes, how much do you need to whip mashed potatoes to grease the marshmallows?

There is still mashed potatoes, how much do you need to whip mashed potatoes to grease the marshmallows?

Well, on a tablespoon, on top, on a cake. No cake we do.

pastila dry to the touch from above,

Once the top is dry, you can take it out. There are no dents from the fingers, so everything is fine. Usually, when it is not ready yet, when pressed, there is a sound like bubbles in a wet sponge .. You can hear it ..

[Galina]

GalinaGal, so it was dry on top last time. And the paper came off perfectly, there was no such thing that it was wet, and marshmallow remained on the paper. And when cut, it turned out to be damp inside. I'd better hold it still, I left the soufflé for a layer more, I think it will soften if it gets too dry.

I'd better hold it still, I left the soufflé for a layer more, I think it will soften if it gets too dry.

Well, hold on then, with time you will learn to identify dry-wet. It is not the interlayer that softens, but the lowered temperature. Don't miss a lot, otherwise I missed yesterday, right from both sides, well, these "snowmen" .. and what .. And it’s not understandable, as a result. Decent one side .. no. incurred both smear. The soufflé did not dry out inside, the marshmallow softened from it and became wet. And this is a marriage at work. And the additional drying did not help, it dries out from the long drying and becomes tough, especially from the edges. Well, the usual turned out, as always good .. But the "snowmen" failed. not their time to see her, not winter.

[Galina]

Galina, Galya, well, either my hands are not from the right place, or my dryer is not doing the job. : girl_cray1: Dried at 70 degrees for exactly 16 hours. Yesterday I set the time with a specialist to run home after 16 hours to see what and how during the lunch break. The pastila was absolutely dry, did not squeak when pressed, did not leave fingerprints. With peace of mind, I turned off the dryer and left the layers in it to lie down until the evening. Right now I took off the paper, cut it, of course not like the last time, but the middle is still wet. ... I put them back on the sheets and put them in the dryer at 70 degrees to dry. Well, what am I doing wrong, that she is so unfair to me? I think the can anise variety is not suitable for this marshmallow? Try with Antonovka? Only now my family is already looking at me with apprehension, that I am obsessed with her, every time promising that just about now everything will work out for sure.

Elvir, the dryer may not dry evenly. How much marshmallow did you have in the deactivated state in the dryer? Long is also undesirable. 3-4 hours maximum. Longer, she might just get wet.Let's take a look at the photo of the middle, we can determine what is wrong and how.

I think the can anise variety is not suitable for this marshmallow? Try with Antonovka?

Well, basically every strain behaves differently. Why are you hanging on to Anis with Antonovka? I would do it right away from Antonovka ..

[Galina]

Galina, Galya, lay in bed for exactly 4.5 hours. I don’t know we can and got damp.

Why are you hanging on to Anis with Antonovka? I would do it right away from Antonovka ..

Duc, I don’t have an Antonovka, I have to go buy it, and anise of 30 kg is lying on the loggia, which I am slowly using on the marshmallow.
Photographed in the dryer.

Hmm .. the middle is damp. Then you know how to do it. take the marshmallow, turn it over with the paper up and begin to tear off the paper slowly, reached the middle, take a small knife and pick the middle with a knife, it will immediately be seen whether it is raw or not. Or try drying it longer. even longer than 16 hours. Dryers are different and apples too. The stronger the mass, the longer it takes to dry. I was very strong yesterday. I with my "snowmen" exhausted 1kg and more of the mass and I naturally did not have enough mass for three normal pallets for a normal marshmallow. And I had to whip it into a very strong mass of mashed potatoes, so that the mass would become more and enough for the third pallet. Well, here she was drying for me not 14 hours, but all 16. And snowmen generally 18 hours.
Elvir, you put it on for 20 hours for the experiment, after 18, start looking at what's there. Here only experimentally determine the drying time. Select, experiment

[Galina]

GalinaYes, Galya, I'll take another chance, this time with Antonovka. And I'll put it right at 20 o'clock. Let's see who is who, I am her, or she is me.

I'll take another chance

So I guarantee you, until you get it, you won't calm down. Not this year, so next, but you won't calm down. Time after time you will return to her .. Some kind of magic in this pastila ..

[Galina]

This pastille has some kind of magic ..

Galina, that's for sure, for some reason I also have a damp middle, and the edges are already dry, but I'm still drying for only 10 hours.

So I worn so much with this frame! : - \ And right now, give up like this? Nizasht!

So I worn so much with this frame

Have you seen the pens on my frame?

And right now, surrender like this? Nizasht!

Well, that's not the next year. In this we will finish!

I've worn so much with this frame!

And today I blinded a frame from a cardboard box and wrapped it with cling film, leveled it with a ruler, and got a uniform layer.

And today I blinded a frame from a cardboard box and wrapped it with cling film, leveled it with a ruler, it turned out to be a uniform layer

Well, you can do without stainless steel. Wrap with foil, for rigidity, for example.
.

Wrap with foil, for rigidity, for example.

There, cardboard is hard, but foil is not very convenient, film is more convenient.

foil is not very convenient, film is more convenient

Well, everything is learned by comparison.

Wrap with foil,

I tore it all up, crumple it up and spit on this thing.
Here's what happened (sorry for the quality of the photo)


Not a masterpiece, but still ....

Len, it turned out well!

[Galya]

Galya, the funny thing is that it did not get wet when I wiped it off, from the mass, with a damp sponge.

she didn't get wet

Well, did you shoot the film in the film? You can see the cardboard so severe ..

Or did you shoot the tape?

No, I did not remove the film, but there the joints from the film and moisture could get into.

moisture could get in.

But she didn't hit ..

Have you seen the pens on my frame?

Galya, credit pens! ... Only now I'm afraid if I come to the shop with a request to attach handles to the frame, I will be the hero of local anecdotes.

Only now I'm afraid if I come to the shop with a request to attach handles to the frame, I will be the hero of local jokes

There is a workshop where they can do it, but do not care about jokes, the main thing is pens!

Handles are our everything
Galya, asked her husband about the thickness of the metal.
Which is better? Or how to make your frame 3 mm.

[Evgeniya]

Evgeniya, my frame has a thickness of 2 mm. is normal. The master said that if you take the material thinner, the frame will walk.

I asked my husband about the thickness of the metal.
Which is better? Or how to make your frame 3 mm

Whose husband? If mine, then I already wrote to you which frame is better. If yours, then the question is clear.
2 mm minimum. Better than 3 mm. The more stable the better.

Well, in general, I dried the biscuits yesterday while still in the dryer, then cooled them down, missed them, folded them in a pile and sent them back to the dryer for three hours. Along the edges there is a miracle marshmallow, soft, bread, and in fact the edges dried up after all my manipulations in a biscuit, but in the middle it still remained slightly damp. Conclusion - I will continue to dry in breadcrumbs (I will delete from my memory the pictures of Gali with a bending layer of marshmallow), anyway, even after drying, even the rusk softens and becomes more or less like Galina's marshmallow. Galya, thank you very much for fiddling with us tirelessly, and always rushing to help with the necessary advice.
Well, pictures of marshmallows, it's on the edge

And this is the middle

I will delete from my memory the photos of Gali with a bending layer of marshmallow

That's right, cross it out. I also do not succeed every time. Why such a marshmallow turns out immediately after 14 hours, I still do not know. There has not yet been time to investigate this issue.

it becomes more or less similar

And someone else's pain? Everything worked out great, the edges are wonderful. Well, yes, the middle, all the same, did not dry out to the end, but not critical. And now you know how it should be. Sushi until "the steam comes out of the boots."

thank you very much,

Oh, okay .. The main thing is that it is tasty, natural, and if you also have your own apples, then, in general, a freebie, sir ...

[gawala]

gawala, is yours

without husband I

I missed it, thanks again for the clarification

[Galya]

Galya, if you will allow me, I'll get in about the half-dried marshmallow.
I did it - it's dry from the edges, but the inside of the smear is completely damp.
I cut the marshmallow into 1.5 - 2 cm chunks and dried it in a dryer at 60 degrees for one hour. Since I did it before work, I evaluated the result only in the evening. Everything dried perfectly, but remained soft.
Perhaps such a chopped pastille will be poorly stored, dry out, but if it is immediately available, it is normal.
Maybe it will come in handy for someone.

if you will, I'll get in about the half-dried marshmallow.

Not that I will allow, but I ask .. Any experience, positive, negative, is an experience. Everyone has different dryers, apples are different, sugar is different, and I am not talking about egg whites at all .. Therefore, dear ladies, be sure to write what happened, what did not work, as you did. Show your photos. It will be clearer. And most importantly, do not be discouraged if it did not work out the first time. It will definitely work out.
In general, I come to the conclusion that the less you look into the dryer while drying the pastilles, the better. We release heat from the dryer by opening it, and this probably somehow doesn't have a very good effect on the final result. I have now made it a rule: "do not dive" into the dryer "for a look". And then she "dived", it's interesting to watch the process ..: girl_wink: I put it at 14 o'clock and went to bed. Before the end of drying, I look in and see if the result suits me, then I let the process end, and if not, then I just add an hour. This can be done on my dryer. But this is extremely rare. As a rule, everything dries perfectly in 14 hours. But all the same, a warm mass and a mass whipped not to strong peaks, but to a sluggish creeping state and give the best end result. But if it is already interrupted, then it is also okay. Everything will work out anyway.

[elvin]

elvin, try after 12 hours of drying to turn the layers upside down, remove the paper and dry without paper. This way I fit into 14.5 hours of total drying. And for your grade, 16 is guaranteed to be enough for you. And I also remind you of a trick: quite often prick the paper with a toothpick, special attention to the middle. This will give better ventilation - membrane®

Girls, this is such a delicious !!! How have you not seen this topic before? From the dryer, in which the layers were dried in fat, I put one level without mass, the air is blown from above. Well this is delicious, yes, yes, I still eat that mourner, I taste it piece by piece

How have you not seen this topic before?

And it's true that .. Not even a year has passed ..

dried in a tuk tuk

We chew crunches ...

tasting a piece

You save ..

quite often prick the paper with a toothpick, pay special attention to the middle. This will give better ventilation - membrane®

Like this. Live and learn...

We chew crunches ...

This is all about the first one I write to the girls, that you dry until tuk tuk, after gluing the layers it will become soft and magically delicious

and I'm waiting for my beauty to arrive, I'll rush off to order a frame

and I'm waiting for my beauty to arrive, I'll rush off to order a frame

I would have ordered long ago .. Although you do not know what kind of pallets there are stainless or plastic. Hold on .. Soon and on your street there will be a Pastilla festival: D

This is all about the first one I write

How much did you make it if you haven't eaten it yet?

Thank you girls! ... I will take note of all the tips, I must punch the paper in the middle with a toothpick. But as Evgenia and as Galya advises, I will dry it to a crust, then it softens during the final drying process. Damn, she's so delicious. ... It's fun to watch the reaction of people who have never tried Belev's marshmallow, they refuse to believe that it is just apples and one protein. It looks like a soft gingerbread cake. And when I say that it didn't work out for me, they brush it off, believing that I'm being modest, they say, it's much better!
On Monday they will bring me a new mixer and I'm back in action!

It's fun to watch the reaction of people who have never tried Belev's marshmallow, they refuse to believe that it is just apples and one protein.

It's the same with us. At least you can buy and try it. And here the chances are zero.

We continue the conversation ..
Yesterday, while picking apples for juice, apples of a pronounced sweet and sour taste were caught. Autumn variety. With white flesh. It would be a crime not to make a marshmallow out of them.
The apples were baked very quickly, literally in 20 minutes. They "spat" my whole oven, so they turned out to be with tender pulp. Rubbed, as usual, through a sieve and punched with an additional blender. The masses turned out to be 2550g, 850g went for each pallet. I thought that there would not be enough for spreading the cakes, even left as a result. Beat the mass until a sluggish state. Dried for 16 hours. I really liked the fact that the cakes did not settle much. If the height is 2 cm, then the finished marshmallow "lost weight" by 5 mm. The final height was 1.5 cm. Unexpectedly pleasant. The cakes were dry, but while they were lying down, while the paper was removed from them, by the way the paper was bad, it came off in small pieces, the cakes began to gradually soften from room temperature. But they were not brittle. The soufflé left in the refrigerator, before spreading, beat again smoothness and alkalinity.
The pastille turned out to be sweet and sour. Very pleasant taste. And yes. Sugar had to be put 120g per 850g mass. All the same, the apples were more sour than sweet.







During the night, the mass settled and became bubbly.






Beat the soufflé again until smooth. got the perfect soufflé for spreading the cakes.

[Galina]

Galina, you get a masterpiece from any apples!

from any apples a masterpiece marshmallow turns out!

Well, some are worse, some are better. But I won't make any more sour ones. Well, the truth is they are gone.

[gawala]

gawala, Galya, how fluffy it turned out!

what a fluffy it turned out!

The cakes were absolutely identical in height. Measured it on purpose. I tell you that different apples produce different marshmallows.

[Galina]

Galina, Galya, I'm making candy from Antonovka! The puree turned out to be a beautiful pearl color with a golden hue. My grasswalker allowed me to deliver 19.5 hours. I will dry as planned until the biscuit! Tomorrow if it works out, I'll show you.



And something tells me that this candy will dry faster. All the same, anise is a more juicy variety of apples than Antonovka. After baking the anise, a lot of juice remained on the baking sheet (I drained it, of course), after Antonovka the juice was 2 times less. And the puree itself turned out to be a different consistency. Well, okay, life will show you and how.

But I won't make any more sour ones.

Why? Don't like the taste?