Pastila - how to cook?

[Svetlana]

I made tomato pastille last year

Svetlana, Did you make marshmallow from raw tomatoes?

I met recipes for tomato marshmallow, in which tomatoes are blanched, then freed from the skin and seeds and boiled for a while over low heat.

I wonder what is the difference between "raw" marshmallow and marshmallow from pre-cooked tomatoes?

The latter probably dries faster ...

[Crochet]

Crochet, Inna, I made from raw tomatoes, I got such a recipe,
I don't know how with boiled ones, I liked them with raw ones, I don't remember how long it was dry
I did not do it this year, since last year there is not much left, it is in the refrigerator

[Svetlanochka]

SvetlanochkaThank you very much for your prompt reply !!!

I will try this and that !!!

I still want to swing at the eggplant marshmallow, it's very interesting what happens !!!

[Crochet]

Crochet, I also made from raw tomatoes and boiled ones. The raw marshmallow turned out to be fragile, although it was removed well, and the boiled one (I would say boiled, devoid of excess liquid) was plastic and thicker. The boiled taste is, of course, more concentrated.

[Sergey Kornilov]

Pour into silicone molds

Sergey Kornilov, Which one then _{even if very approximately)} the thickness of the layer you got in the molds?

Irina742Thank you very much for sharing your experience !!!

Puree 1-1.5 cm high was poured into the mold. After drying, it turns out about 2-3 mm.

Please help me figure it out! The first time I made pumpkin marshmallow with lemon + sugar - it turned out just gorgeous! Amber, plastic with pieces of candied lemon - chopped in a combine and deliberately did not grind for a long time so that there were pieces. After that I did two more times from another pumpkin - it doesn't work anymore - as soon as it starts to dry it cracks, and after drying it is not plastic, it crumbles. It turns out good from plums, from apples too - so it's not about the dryer. From what I read, I realized that maybe I put a little sugar, but I don't want to overload it with sugar - the children eat. And the question is this - can it depend on the variety and degree of maturity of the pumpkin and on the density of the resulting puree (the last two times it was much thicker than the first)?

may depend on the variety and degree of maturity of the pumpkin

And it could be. There is a dessert pumpkin, juicy, tender pulp and there is a table, pulp, like mashed potatoes ...
Well, try adding pectite .. or apples ..

[venera88]

venera88, the topic was about pumpkin marshmallow, there was a recommendation to add a banana, and according to the temperature, as far as I remember, there was an advice not to dry all the time on a high.

[gawala]

gawala, Tan_chThank you girls! I just missed the page about pumpkin marshmallow - now I'm done. I realized that I needed to add bananas or mix with apples.

good day. acquired iziri for the sake of marshmallow, but it doesn’t work out ((((the idea was to use mashed potatoes after a juicer, because it’s a pity to throw out these kg, but the jam costs for many years. in the end, it doesn’t remove, it doesn’t curl, what did I tried purely puree (Antonovka, sour, unripe, like everything else this year) and sugar, so much that my eyes would not come out of my sockets.I somehow twisted it.I dried for a long time, since it did not seem to stick from above, but from below raw.tried with banana and sugar.tasty, but everything was torn and didn’t come off completely from the layers (though this time I forgot to grease them). is anyone using mashed potatoes from a juicer? is it good? apples could not be brought this year . I would like both juice and marshmallow))))) (for two hares, as they say))

[koluchchka]

koluchchka, I make marshmallows in the Voltaire dryer.Belevskaya marshmallow is especially pleasant. I stack it in layers.




I use puree after a juicer.

[Longina]

Longina, oh, I also want to try to make Belevskaya. She's so delicious !!!

Belevskaya tried both from the juicer and baked. tasty but can't get the texture I want yet. but with fruit marshmallow trouble. Today I just tried fresh apples, boiled apple pumpkin and apple pumpkin banana. here is the last option can be removed from the layer, still dry. but the apple and the pumpkin apple are all cracked and looks awful. antonovka after grinding turned dark brown, horror. my husband twists at his temple and does not understand what for, I bought it at all. and my hands give up from constant failures

[koluchchka]

koluchchka, let the marshmallow and cracked, do you like it? if the pastille is cracked, but tasty, then even if it does not curl, then you can cut it into arbitrary pieces and eat.
Now on the cracked, at what temperature did you dry it? What are the marshmallow trays in the dryer?

[Tan_ch]

=Tan_ch, Isidri sheets for pastille, first at the maximum for isidri 500, then at the minimum. pure apple is crumbs. even nothing to cut.

[koluchchka]

koluchchka, from and write down for yourself which combinations work well and you like the taste. The pumpkin should be slightly boiled for marshmallow. You need to mix so that there are at least half of the volume of other fruits. Raw apples don't dry well either. Therefore, here you need, for example, stewed pumpkin + raw apple. Banana is great in marshmallow. It is two in one. And sugar and glue. Pumpkin marshmallow asks for sugar if there is no banana. In general, a little sugar will not hurt, but the consistency will improve significantly.

Pumpkin candy is cracking. By the way, it also depends on the type of pumpkin.

And we don't worry. We try, write down. We take into account other people's experience. Well, we add our

Dry the pastila at maximum if it is boiled. If raw - only on medium. Dry greens on the minimum, marshmallows from this temperature are neither cold nor hot.

[Mams]

Mams, that's the point, softened the pumpkin under the lid and mixed with an apple. a mixture of pumpkin, apple, banana is more or less similar to marshmallow. sugar is everywhere, because Antonovka is a beast now. I don't know how to approach her. may it be that pumpkins and apples are not the best this year? everything is immature. these pumpkins we usually have from 10kg to 22, and here 6kg maximum

[Olenka]

If raw - only on medium

Dont know ...

From raw raspberries, first dried at the maximum ...

And it turned out a wonderful marshmallow !!!

And what is the explanation for this, Olenka ?

[koluchchka]

koluchchka, I make fruit marshmallows only from boiled fruits, so to speak. Apples, frozen cherries, plums, raspberries .. pumpkin. I put everything in a pressure cooker and for about 15 minutes under pressure .. then I open it, if necessary, then through a sieve, if not necessary, then I break it with a blander, add sugar, I already have sugar with pectin., Sugar to taste, because fruits and berries are sour maybe literally about five minutes with sugar I will boil mashed potatoes, I never boil it .. then on a baking sheet with paper exactly 6 ladles, (I have already worked it out, calculated) I will knock the baking sheet on the table so that everything is even smoother and 70 degrees into the oven. with blowing, the door is ajar .. until it dries, to the state of "not sticking to your fingers", well, it’s 6-7 hours .. I did it in my dryer too, I have a simple dryer, there is basically no difference .. but I’m just more comfortable in oven to do ..

[gawala]

gawala, your marshmallow is just a work of art!
Thank you so much. today I will dry up that muck, and tomorrow, with renewed vigor, into battle))

[koluchchka]

koluchchka, my pumpkin also turns out this way - it cracks ugly. Applesauce with banana turns out well (I cook, I like it better), from plums - generally super and the waste is minimal (I puree right with the skins, it does not affect the taste). The main thing is not to give up - everything will work out!

[pear + lemon + cardamom]

And what is the explanation for this, Olenka

Raw candy is needed in a "live" form. Therefore, she is of medium power for the eyes. At a higher temperature, vitamins are all to die for, And at a high temperature, the raw marshmallow cracks instantly.The structure dries out too quickly and the structure is broken ... This is from experience. No matter how much I tried to make a clean marshmallow from raw apples, it never came out with a marshmallow. Some crusts .. or wet grated something

my pumpkin also turns out this way - it cracks ugly.

I wrote earlier this year about my pumpkin games. It cracks, moreover, in a boiled form. And it depends on the variety. Butternut - did not crack, but a simple round pumpkin - with great pleasure. That is why I add no more than half of it to other fruits.

Yesterday I did pear + lemon + cardamom... Several varieties of pear. Forest Beauty, a couple of conferences and a few pieces of Chinese (such a disgusting taste, and went into the marshmallow gorgeous). Peel the pear from the middle and twigs. We cut it coarsely, straight into 4-6 parts. We do not cut the skin. For 3.5 kilos of different pears - squeezed the juice from one large lemon. Plus ground cardamom. I boiled it all under the lid. I punched it with a stationary blender and smeared it on the sheets. It took 14 hours to dry. The result is a slight sourness, with an excellent cookie smell (yeah, cardamom!), And very tasty.

Since the candy is sugar-free, yes, some of the sheets are slightly cracked. But curled up quite normally.

One sheet turned out to be quite good, it was removed easily, although it was itself a little uneven and clumsy. it is pumpkin, apple, banana. pumpkin less than half. roll already crackled)))

Plum with pine nuts

Apple with banana 50/50

Pumpkin with lemon

[venera88]

venera88, Svetlana, such a variety of marshmallows !!! (y) The view is colorful!

[venera88]

venera88, tell me, how is your pumpkin marshmallow so beautiful, even and thin?
I do not understand - whether my pumpkin variety is not suitable ... too dense consistency comes out after grinding. and accordingly then cracks. no presentation. and yours is just lovely!

pumpkin variety unsuitable ... too dense consistency comes out after grinding. and

try the dessert pumpkin variety. Like Muscat. I don't know what kind of dessert varieties there are in the Russian Federation, I did it from Muscat.

[gawala]

gawala, that is, my problem is still in the variety, right?
I'll take it on board - next year I'll plant it on my site, and this year I'm using the pumpkin that my mother planted)

the problem is still in the variety

Quite possible. I make pumpkin mixed with apple, the rest is all as pleasant flavorings.

[gawala]

gawala, I do with apple too. but the apple is almost 2 times larger. it turns out delicious. but I really want to make a pure pumpkin! after all, the apples are almost over, and the pumpkin has just begun to be harvested

I want to make a pure pumpkin

Pure pumpkin has a specific taste. Pectin can be added to it, then it can behave better when drying? I already have sugar with pectin, there are no problems with drying any pastille ..

[gawala]

gawala, thanks for the advice! I'll try. I hope it works)

I will try.

Everything is tried and done by typing .. as you found your own tyk, consider that life is good ..
🔗

[sweet_blondy]

sweet_blondy, you know, I added a lot of sugar to this one, cooked it straight in syrup - it seems to me that this is the case. The pumpkin was an ordinary round one, also unripe. After grinding, the mixture was like amber jam with lemon slices. I got pumpkin only once - I did it twice more - both are not successful (tasty, but not beautiful)

[venera88]

venera88, most likely this is the whole secret
I'll try to boil it and make it thinner by adding syrup

My assistant and ready-made marshmallow - apple + banana + pine nuts, plum + apple + banana + pine nuts

Strawberry, apple, banana


I ordered myself another Veterok-2 dryer with marshmallow trays! Looking forward to it! Does anyone have one? How is marshmallow on pallets obtained?

[venera88]

venera88, I have a breeze for the second year. I just love her! but last year there were no pallets for marshmallow alas. I wanted to buy them separately, but they have a minimum purchase amount in the store of 1500 ... and these two sets of pallets 600 r))) in general did not work out.dry marshmallow on teflon sheets)
yummy marshmallow you have!

[sweet_blondy]

sweet_blondy, we have pallets for it in the joint venture 70r. As I understand it, they appeared for Veterok 2 only recently - I could not find reviews on this topic. Are you good at drying? I did not like it on teflon sheets in my - it worked for a long time (longer than on baking paper)

but we didn’t look at the joint venture so I don’t know))) yes pallets for marshmallow appeared only in the spring. or in winter)
you do not confuse Teflon with silicone?
I set to dry at night. for 8-10 hours at 50 gr. 4 pallets dry well. it works for me. I don't even get up to swap pallets)

[sweet_blondy]

sweet_blondyI tried silicone, teflon and baking paper. On the first two, I was dry for a long time. But I also have a different dryer.

[venera88]

venera88How fast does it cook on your dryer? I have nothing to compare with)
I had an oven before the dryer. but this is just horror - make sure that the marshmallow does not burn and it was also necessary to turn it over during cooking)) and it is also hot. although without it it was 30 degrees of heat))
and with the advent of the dryer, I immediately bought Teflon sheets)

In general, I gave up the idea of ​​pumpkin marshmallow. I cook pumpkin + apple and do not suffer))

[sweet_blondy]

sweet_blondy, it dries for me in 12 hours, and on Teflon and silicone it took another 4 hours to dry. But I make it quite fat, not like paper. I don't even risk marshmallow in the oven ...)))

and today I tried a sheet for marshmallow. bought from isidri. put in your breeze-2. Ro the sides have room for air. everything has dried perfectly!
I have a question for those who constantly dry on such sheets - how much puree to add? did anyone hang in grams? I laid out 270-280 gr on my previous sheet. I put 300 on it and it seems to me not enough ... I would like to listen to opinions

[Evgeniya]

Evgeniya, I spread 400 - 450 gr. on one sheet. mashed potatoes.

IMHO 400 gr. optimal !!!

And yes), it is more convenient for me to measure it in grams, I spread the puree on a sheet placed on the scales.

[sweet_blondy]

sweet_blondy, Zhenya, I put 4 ladles from the multicooker on a pastel sheet (I have Walter), sometimes I add half a ladle.

[Crochet]

Crochet, I also liked it in grams. only I do it a little differently - put the container on the scale, zero it and put it on a sheet of mashed potatoes with a spoon, look at the scales how much mashed potatoes I took)
and what kind of isidri you have? otherwise they have different diameters) I took a sheet on fd500
Thank you!
Tan_ch, Thank you!

[Evgeshenka]

Evgeshenka, I have Isidri 500.

To me on "you", if not difficult.

Girls, where do they sell marshmallow pallets?

[sweet_blondy]

sweet_blondy, I got Veterok-2 as a result came without pallets, they said they were taken apart very quickly ... Such sadness! We'll have to wait at least another month, and it seems to me that the gramme still depends on the density of the puree. I watched on YouTube (I shouldn't be mistaken) The Brovchenko family - by the way, they have a lot of videos about the dryer, though it's too long, they pour 300-350ml liquid pastille on a sheet
toy09, I found it in a joint venture in my city, I saw it in online stores, in general it is necessary to search - the product is not particularly popular