Irlarsen
Larissa, Cool cheberechki! And on Akita, how many divisions of rolling? If 9 is like mine, then to which one did they roll and how long did they fry the cheburek in time?
Amazonka
Irlarsen, Irinathank you to me
Quote: Irlarsen
And on Akita, how many divisions of rolling? If 9 is like mine
Yes, 9 divisions, rolled out to 5-6, on the go I switch and look at the thickness of the dough, but I won't say exactly how much time I fried, but not for long, it seems to me 2 minutes on each side, because even to roll new ones is not I still had time to add kefir to the minced meat, I thought there would be a taste, but it really turned out, as they wrote in the recipe, very juicy




Girls, the other day I was making a marshmallow from a video (Kenwood master class) from Olya, for some reason it tasted slightly like rubber on top, maybe it could be from overwhelming the mass?
Kenwoodflood: a chatterbox for Kenwood housewives and owners of kitchen machines :)
Irlarsen
Larissa,Larissa, What is the recipe for Marshmallow? Is it when everything is in the bowl at once?
zvezda
Quote: Amazonka
the top tastes slightly like rubber or something
Maybe it depends on the amount of agar and the agar itself, although it should be a little, like rubber .. you sprinkled it with powder ??
Amazonka
Quote: Irlarsen
Is it when everything is in the bowl at once?
Irina, yes, I decided to try it right away.
Quote: zvezda
Maybe it depends on the amount of agar and the agar itself
Olya, I bought agar in cardamomclab, they kind of praised it, I also took the proportions from the recipe from cardamonclab, the only thing, instead of protein, I used albumin.
Quote: zvezda
should be a little, like rubber .. did you sprinkle with powder?
Ahhh, but I did it for the first time, now I will know, in a day I rolled it into powder
Olya, tell me please, I want to make a marshmallow from blackcurrant today, yesterday I rubbed it through a fine sieve, it turns out thinner than applesauce, so you need to reduce the amount of added water or just replace one puree with another according to the recipe, and leave the rest of the ingredients in the same quantity? Sugar is not necessary to increase?




Quote: Irlarsen
What is the recipe for marshmallow?
Irina, like this:
125 gr apple puree
300 grams of sugar (250 sugar +50 glucose syrup took)
4 g agar agar (mixed with sugar)
70 g Water
20 g protein (I took 7 g albumin, fell asleep dry when t was 65 ")
I threw everything into a bowl, put 115 ", a whisk nozzle, speed 1, from the moment of boiling, cooked for 5 minutes (maybe overcooked or undercooked, I will try to check it with a thermometer next time), then turned off t and increased the speed to cool down faster, as it decreased t added albumin and whipped at max speed, like I wrote everything
Irlarsen
LarissaHere is a recipe for marshmallow from berries https://Mcooker-enn.tomathouse.com/in...om_smf&topic=532549.0 I was guided by him when I cooked from apples, but I immediately set 103 degrees and just waited for him to write in work. Now I will try your proportions of sugar, water and agar and protein at 60-65 degrees, the last time at 75. Well, I'll put 115 and just wait 103 degrees.
Amazonka
Quote: Irlarsen
I will add protein at 60-65 degrees, the last time at 75.
Irina, but did not like adding 75? On the contrary, I want to try adding at 70-75 "
Quote: Irlarsen
just wait 103 degrees.
And why exactly 103 "? How many recipes I haven't watched and videos, everywhere they write that t syrup should be exactly 110"
Irlarsen
Larissa, 103 because it was written in that recipe. We heat together with mashed potatoes, and in the recipes that I found syrup to cook separately. Do you have a video recipe where everything goes together? I remember discussing it with Olya Zvezda for a long time, but the memory is girlish, and I did not find the recipe, when the next time I was going to make it and was guided by this one from blueberries.
Amazonka

Quote: Irlarsen
We warm together with mashed potatoes
Irina, but I somehow didn’t think about it, Olya gave this video, they don’t say the proportions, so I took it from the other and reduced it in half, I was afraid that it wouldn’t work




Today a friend came in, tried it and said that it was very tasty and that it should be on top, so everything worked out for me, I will experiment with currant puree.




Quote: Irlarsen
focused on this one from blueberries.
Irina, why did the recipe work?
Irlarsen
LarissaIt worked too, but the taste is not quite the same as from the store. I'll try to put 115 (out of the corner of my ear I heard that they heated up to 113) and then I'll take your proportions of proteins. Thanks for the video, I kind of saw it (Olya gave it), but then I lost
Amazonka
Quote: Irlarsen
Thank you for the video
Irina, to me on you. I watched this video dtsat times in order to catch everything what they say, it's a pity the proportions do not speak, they just cook from currants.
zvezda
Larissa, I'll write the proportions tomorrow, just you knock me .. otherwise I
Amazonka
Quote: zvezda
just you knock me .. otherwise
Ok, Ol, I'll knock
Irlarsen
Quote: Amazonka
they just cook from currants.
From raspberries!

Quote: zvezda
I will write proportions tomorrow
Raspberry or apple. Or both
Amazonka
Quote: Irlarsen
From raspberries!
Irina, they confused the bowls, at the end they say that the currants, there they have two bowls on the table initially shown, but I think the alignment is the same
zvezda
Same! I'll find a recipe from their channel.
Irlarsen
Did it! It is perfectly frozen, they jump off the rug, I have not rolled it in powder yet. The children went down to take a look at what I was doing and left disappointedly. Scandinavians, damn it. I'll eat it all myself!
I can't show the photo for a good reason. Seeing these freaks, you kick me out of here!
Girls, besides pasties, I have one more problem. I can't find a piping bag. Today I took a disposable one. Well, he is without attachments. I saw how they simply pushed in the nozzle and cut off the corner. Exactly three marshmallows, the bag burst, the nozzle fell out! There is a reusable bag. Torn and all the nozzles pop out. There is silicone, then there are obviously nozzles for all kinds of roses. I still do not dare to start sculpting such beauty. GIRLS!!!!!!!! Poke the link to our chinese aliexpress brothers !!!!!!
zvezda
You will come to St. Petersburg and buy everything !! I'll go with you ..
Irlarsen
zvezda, Olya, URAAAAAAA !!!!!!!
lira3003
Quote: Irlarsen
Poke the link to our chinese aliexpress brothers !!!!!!
today an acquaintance said that he was not given a parcel with Aliexpress, a virus. They said wait, get after disinfection
I also want a normal bag, but I think I have to go to the special equipment store. I bought disposable 5 pcs and reusable from Andy Chef's store, but haven't tried it yet.
Today I bought a cremette, I want to try the cream with cream. Nobody did?
zvezda
Rita, and on what else can you make cheese cream? I've been doing it for years ...
lira3003
Olyaso I don't know at all. Previously, I only whipped butter with condensed milk, then sour cream custard, but now I want it without butter. I read that I need cream from 33% and curd cheese. Need to try. Can they also fill cupcakes or eclairs?
zvezda
Rita, everything is allowed!! Then with gagash he is a miracle how good! And steady and tasty ...
Margass
And I whipped cream and added mascarpone, it turns out perfect. If you need more tenderness - more (in proportion) cream, if you need stability - more mascarpone.
zvezda
Tatyana, so of course you can do whatever you want, but mascarpone and cremette are different products! It is very expensive and too fatty with mascarpone + cream, because it is made from heavy cream, and cremetti is made from milk using bacta. starter culture!
VRad
Rita,
Quote: lira3003
I read that I need cream from 33% and curd cheese. Need to try.
Check with Andy Chef. He gives two options for cream with curd cheese - with butter and with cream. The proportions and process as well as applications are described in detail
lira3003
Quote: zvezda

Rita, everything is allowed!! Then with gagash he is a miracle how good! And steady and tasty ...
fine!
Quote: Margass

And I whipped cream and added mascarpone, it turns out perfect. If you need more tenderness - more (in proportion) cream, if you need stability - more mascarpone.
I will consider for the future
Quote: zvezda
mascarpone and cremette are different products!
I stood thinking which one to take
I remembered that I saw the recipe with cremette, and bought it. 2 kg. I think if the cream doesn't work out, we'll eat it, spread on bread
At home I read that it fits perfectly, hurray.
Quote: VRad
Check with Andy Chef.
I read it from him,
I was looking for where they sell everything for cake makers closer and found it nearby. It's not a problem to get there. Just Two Carrots Shop, Andy Chef
zvezda
The most priced good in Metro! Use 2kg quickly, you can't freeze it, so bake and eat! Nesho open has a very short shelf life, so I take it in 800g tubes.
The easiest recipe is to beat everything together and without problems, everyone loves mine with ganache, it's also simple, eo a little longer. You can beat it with butter, or rather, first the butter and sugar, and then add the cheese - awesome cream !!
Margass
zvezda, I also shop in the metro
In general, in the apfelmuss, the cream and applesauce were whipped into a strong, fluffy mass.
And in terms of fat content - the cream itself is 33% ...
In my liquor store near my side, ricotta was given a “demo” stock at some ridiculous price (300 rubles a kilo or something), they took the whole remainder of 1.2 kg, it didn't get to cooking - they ate it alive, it was fresh




And with the cream I realized one more thing - you can't whisk them with a whisk at maximum speed, they immediately whip into butter, instantly. I did it at 4 as the last step - it turned out very well, but it is already starting to thicken by 2
zvezda
Quote: Margass
they cannot be whipped at maximum speed
Of course, I generally do all the creams by hand now, as I see the structure better. Ricotta was lucky ..
Amazonka
zvezda, Olyawhere is the recipe for marshmallow? Remind




Quote: Irlarsen
Did it! Frozen perfectly
Irina, Congratulations! I am very glad that everything worked out. I ordered nozzles for a beautiful marshmallow shape with aliexpress, but I can't find big bags either, I took 35 cm for Wildberries, but they are too small in size, I want more, I will look in online stores
lira3003
Yesterday I bought cream, 33% drinkable. Only in the evening I realized that they were not for whipping
I decided not to do the cream, but to stir up a simple ice cream. There is no blender for Kesha, I mixed cherries and nectarines with condensed milk in Ninza, and whipped this cream a little in Kesh. I was afraid to interrupt. Then she poured the mixture from Ninzi into the cream and mixed. It's frozen well in the freezer, delicious.

Still, a can of Rogachev and half a liter of cream.

zvezda
Quote: lira3003
cream, 33% drinking. Only in the evening I realized that they were not for whipping
Beat up quietly !!
Quote: Amazonka
where is the recipe for marshmallow? Remind
Now, if not distracted!
Quote: Amazonka
I want more, I will look in online stores
To find?? I can buy and ship if you want ..
Amazonka
Quote: zvezda
Now, if not distracted
Ok I will wait

Quote: zvezda
To find?
Not yet needed, I'll be in Murmansk on Tuesday, look at the shops for the pastry chef, maybe I'll be lucky and will be available.
Irlarsen
Olya, Ol. I have another question. According to your recipe, I cooked condensed milk 2 times in Kesh. You have written that about 30 minutes. I got liquid both times. All the same, WHAT is the required density? How much to cook next time? 35? 40? And then turn it down, but to make it gurgle, what is the temperature? 102? 105? 110?
zvezda
Zephyr was searched, like through the ground! but brought the FAQ and already did it ..





behold
Kenwoodflood: a chatterbox for Kenwood housewives and owners of kitchen machines :)
lira3003
Quote: zvezda
brought the FAQ
Cool baby! And what does it taste like?
My son and I ate ice cream yesterday. I feel that I often have to do
Painting
Girls, help!
postponed kenwood 4100s, only needed for kneading dough, minced meat, beating. And there are very few reviews about him on the network, though all are positive. But I only believe in the Khlebopechkin people.
Your opinion on reliability and pitfalls is very important.
zvezda
Volume, I see no reason to doubt! Nice car, just like ours, almost, but no induction, no doubt !! For your purposes, great !!
Painting
zvezda, Olya, Thank you! That's exactly what I wanted to hear from you in the first place. I went to pick it up, but I don't really need induction.
zvezda
Quote: lira3003
what does it taste like?
For baby .. on a light choux pastry! I did it all, I didn’t even notice now I’ll do it! And with ice cream ,,,, otpad really !!




Volume, thanks for your trust if they offer nozzles for free - do not refuse !! I'm at home, so I'll see the topic ... meow
Irlarsen
Ol. And I meow, meow! Ol, how much condensed milk do you cook in Kesh? I remember I cooked at Shtebe, so it was digested all the time, and now I'm afraid
Margass
Quote: lira3003
And what does it taste like?
Omelet
The most important thing that creates piquancy is lemon juice and icing sugar. Delicious, fast
zvezda
Quote: Margass
Omelet
Well, not really, not clear .. I'm now in the microwave on convection and in the AG I will try ..




Irina, I cooked in the first induction and now I don't remember
Margass
Quote: zvezda
Well, not really, not clear ..
well, not an omelet at all, of course. but throwing away the flour it would be just him
VRad
Irlarsen,
Quote: Irlarsen
Ol. And I meow, meow
Look here: Kenwood Kitchen Machine: Working with Attachments # 296 (there is a working link on the first page of this topic). Condensed milk from condensed milk
And there is also a separate recipe in the topic Recipes for cooking in Kenwood km on 2 pages. Olin recipe
zvezda
Valeria, h answered Ira! I did it 4 years ago in another Kesh, I remember that there you have to play with time according to the consistency! The products are alone, to interfere with flexi, and there it looks. Milk is different for everyone, especially Ira.
Irlarsen
ValeriaThank you, I will try the temperature more, and not so that it gurgles. Here's 125 degrees and I'll try
lira3003
Quote: zvezda
easy choux pastry!
Quote: Margass
Omelet
It's all clear that nifiga is not clear
I'll have a day off, I'll cook
Margass
Quote: lira3003
I'll have a day off, I'll cook
there for the whole cooking half an hour

PS. I understood the hint, I will explain - mix everything with a blender for 3 minutes (while the oven is heating and the oil is heated), pour it into the mold, then you can safely walk for 20 minutes, take it out, cool it a little (literally a couple of minutes), put it in a serving mold, pour with lemon juice and sprinkle with icing sugar, i.e. active actions for 5 minutes, the rest is a matter of technology

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