Pastila - how to cook?

I release it from the paper, roll it up and immediately cut it into pieces. It will cool down, put it in a container, a little on top of the powder, close the container and shake it so that the powder is evenly distributed. I store it in the refrigerator. She never stayed with us for more than two weeks.

I tried to roll, exactly as you did not succeed.
Until I roll it, into a film and in the refrigerator. I kept the purchased one for so long.
And if the earring is wet, can you still roll it up or dry it?

[Podmosvichka]

Podmosvichka, Flax, my middle is always dried, because it was always dried in the oven. You just have a wet middle in the roll and it will feel. I would dry it all the same.
Exactly, because the layer is whole, without a recess, it is easy to twist.

there will be a wet middle in the roll

I'll leave it on a towel until morning, and I'll roll it tomorrow. There are no flies in the house, and it's not hot at night, so let it wither.

I'll leave it on a towel until morning, I'll roll it up tomorrow

It is also an option. At the same time, you will see how it turns out ..

[Podmosvichka]

Podmosvichka, I usually smear thicker to the edges, and thinner to the center, then it dries more evenly and I make a layer with about 1 cm, otherwise it shines through in the middle

Help, help !!!
The first time I made marshmallow, strawberry.
Didn't grease the pallets with oil, old bald
It stuck tightly.

use siliconized paper or non-stick pastel almost bounces off by itself

I make a layer with about 1cm,

I poured to the very edge of the pallet.
The outlet is very thin. Not impressed. The taste is not quite the same as our forum member from Kislovodsk sent me.

use siliconized or non-stick paper

On pallets for marshmallows? What for? If on a lattice, then yes, you need.

I went through the last bucket of strawberries. My husband did not let me dry, he told me your pancakes are not needed
Left to drink and freeze

I always make mashed potatoes

Gal, what does provoking give? Does it affect the taste or make it dry faster?

The taste is not quite the same as our forum member from Kislovodsk sent me.

And I didn't like the Kislovodsk marshmallow in comparison with the homemade one.

I apologize to the fans of the Kislovodsk marshmallow.

I fed it to my husband), well, do not throw it away)).

The husband resisted as best he could), but ate)).

He supported me, saying that she didn’t even roll around with my home.

But I fell in love with Kislovodsk irrevocably, at the end of summer and beginning of autumn they lathered up there again) !!!

Today I'm drying blackcurrant marshmallow), last year's supplies, alas, are over (...

, and what does provoking give? Does it affect the taste or make it dry faster?

Flax, well, it’s probably not a raw product. I didn’t make raw marshmallow and somehow don’t really strive to make it. I read from Poskrebysheva how she makes such marshmallow, not raw, from boiled raw materials .. Boiled marshmallow is stored in the refrigerator in an ordinary container, well, it has not been stale for more than two weeks. Does not grow moldy, no need to put anything in the freezer.
Try this and that and compare. you can make it without sugar.

Thanks, I'll try.
Plums on the way. Then apples. The branches are just breaking.
I will add a little jam from old stocks

[Crochet]

Crochet, please tell us more about your blackcurrant marshmallow. I read the whole topic and am stupid: it is necessary to boil the berries or not, it is better to add bananas or without them normally, or maybe zucchini to neutralize the taste, and the sugar is just to taste, or are there any proportions?
Thank you in advance

[Ashelen]

Ashelen, Alena, and you try to make it with boiled and raw black currants. With and without banana. With and without added sugar. Zucchini for my taste and look is not needed, it does not neutralize anything. Currant is a self-sufficient berry.
But I would still do so. I would boil the currants, rub them through a sieve. I would add sugar to taste and dry. Banana? I don't know, well, maybe for the sake of experiment I would make one baking sheet with a banana.
I always make marshmallows from boiled berries.

[Alyona]

Krosh, please tell us in more detail about your black currant marshmallow.

Alyona, I tell).

I make pastila only from raw mass.

Last year I did it without sugar, but with the addition of bananas, in a 1: 1 ratio. It turned out very tasty). Bananas, despite their fair amount, were not guessed in the taste.

Yesterday I did it with sugar, for 1 kg. black currant - 150 gr. Sahara. I chopped everything with a submersible blender. On each sheet for marshmallow poured 400 grams. masses.

Blackcurrant pastila with zucchini in the nearest future).

[Galina, Inna]

Galina, Inna, thank you very much! I will do it!

[Crochet]

Crochet, Inn, hello, are you doing with the skins? And a banana for thickening the mass or for flavor

do you do with skins?

Required) !!!

And a banana for thickening the mass or for flavor

Svetul, I wrote above about the taste of banana in blackcurrant marshmallow).

Banana for the sweetness and consistency of the finished product).

[Crochet]

Crochet, Innusik, thank you. I went to pick currants

[never]

Yesterday I did it with sugar, for 1 kg. black currant - 150 gr. Sahara. I chopped everything with a submersible blender. On each sheet for marshmallow poured 400 grams. masses.

Photographed before rolling into rolls:



Dried for a long time. Intermittently. It was more convenient for me. Dried perfectly).

I wrote many times that never I do not grease the marshmallow sheets. In this case, the marshmallow is charged once).

This is what my marshmallow tray looks like after work:

To my taste, the marshmallow made from one black currant is a bit harsh, I don't want to pour in a lot of sugar, so I added a little zucchini. And I make all the marshmallows only from the raw mass. So vitamins are stored better.
Inna, thanks for the idea, I'll try with bananas.

Girls, your advice is necessary for a beginner! I wrote apricot marshmallow with cinnamon in the subject, but the author of the recipe, Elena, has not come to the bread maker for almost a year. I will duplicate my problem here.

Elena, Hello! This is the first marshmallow in my life. Need some advice! I made marshmallow according to your recipe apricot + zucchini. Did everything according to the recipe. I boiled the zucchini with sugar, drained the resulting juice, punched it with a blender along with an apricot. Sugar was no longer added and the mass on the trays was not sprinkled on top. I have a dryer Travola. She covered the trays with baking paper. I poured 450 grams of mass onto a pallet, tried to level it thicker to the edges. I put it in the dryer at 65 °, for 5 hours. After 5 hours, set the pace to 50 degrees. After 3 hours, the marshmallow was wet in the middle, the edges were dried. Set the pace to 55 degrees. At this temperature, I dried it all night. But it is still wet in places. One leaf is more or less dry. I got it. The pastille separated from the paper perfectly, the paper remained absolutely clean. The pastila is curled up into a tube, it is very thin and dry like paper, not plastic even once. You can chew this, but only with good teeth. I tried to describe it in detail so that they would show me where my mistake was. I think maybe apricots are to blame, they are large and tough. Along the way, I make candied apricots according to Angela's recipe, so I chose strong, slightly greenish apricots. I wanted to make a marshmallow out of the leftovers. Maybe these apricots don't fit here? Girls, tell me please! I still have a box of such apricots!

For marshmallow, of course, you need to take ripe berries and fruits. Can add banana to apricots.

[Nadezd @]

Nadezd @, Nadia, thanks for your feedback! Yes, I put the apricots on the balcony, let them ripen a little.I read all 24 pages of the topic and realized my mistakes - I did not put sugar, unripe fruits. But I just think, if you put a kilo of bananas on 3 kilograms of apricot, you can not put pectin? Or will it not be worse from him? Again, the pectin must be boiled. You can't do it with raw, so as not to cook apricots?

[elvin]

elvinnever added pectin.
I make apples + apricots 80% + 20%
I cook apples, raw apricots.

[Evgeniya]

Evgeniya, Thank you! Now I will try apricots + sugar + bananas. I want marshmallows like girls, plastic, shiny and chewy.! Another time I'll try it with pectin and compare the results.

Help!
Information is urgently needed.
I make raw marshmallow: apricot + apple, apricot + plum, I added a little sugar, interrupted in a blender and poured it on all the trays with trays that I have.
But, there were only three pallets of puree left.
Can I put it in the refrigerator until tomorrow? Can I boil this residue in the refrigerator?

Can I boil this residue in the refrigerator?

Of course you can. At the same time, compare boiled marshmallow and raw.

Can I boil this residue in the refrigerator?

Natasha, I kept the rest of the marshmallow puree for several days without boiling. The flight is excellent)!

[Galya,]

Girls, Galya,, Inna, thank you very much for the information.

Girls, I have Belomo.
Dried at maximum, about 70 degrees, about 6 hours.
The result at the exit is not very, plastic, but does not chew, it is necessary to dissolve.
In general, what is the best temperature, 70 or 50, for marshmallow?
And it turns out very thin, like a rag. Is that how it should be?
I made apples and bananas. I put 3 bananas on 1.5 kg of apples.
Banana taste and aroma outweighs, I didn't like it at all

In general, what is the best temperature, 70 or 50, for marshmallow?

I do at 65 degrees.

And it turns out very thin, like a rag. Is that how it should be?

Well, in principle, it should be thin. Thicker layer - it will take longer to dry.

I made apples and bananas. I put 3 bananas on 1.5 kg of apples.
Banana taste and aroma outweighs, I didn't like it at all

It will be too much. 1 banana is enough. A lot of bananas, interrupts all other tastes.

The result at the exit is not very, plastic, but does not chew, it is necessary to dissolve.

Flax, are you making it raw? Try boiling it with pectin. it gives elasticity to the mass. I have a very plate candy, but I cook a lot by adding sugar with pectin .. I did it for the first time in an infrared dryer .. I liked the candy very much.

gawala, Helen, I made apricot at 55 degrees, dried out overnight, plastic, curled well.

I made apricot at 55 degrees, dried up overnight,

65 degrees and 6 hours maximum. What's in the oven, what's in the dryer. Drive vehicles all night or midnight ..
Dries up, everything dries up, where will it go.

[gawala]

gawala, Gal, and not raw, and not boiled.
Cut into pieces and micron for 10 minutes, then blender and another couple of minutes.
I understood about bananas, thanks.

65 degrees and 6 hours maximum. What's in the oven, what's in the dryer. Drive vehicles all night or midnight ..
Dries up, everything dries up, where will it go.

Checkmark, thanks, I did it for the first time, I was afraid that it would dry out at high temperatures.
I'll try 65 degrees.

, I did the first time, I was afraid that it would dry out at high temperatures.
I'll try 65 degrees.

Well, of course, it is better to do such experiments under personal control. so that for sure, not overdrying, not underdrying ...
I did it for the first time in my infrared dryer, I also didn't know how it would be. I "jumped" around, everything was under control .. The result was very pleasing.

, and not raw, and not boiled.
Cut into pieces and micra for 10 minutes,

Well, let's assume that the result is stewed-raw-boiled ... Flax, the most important thing is that you tasted good.
I've never made it raw. As I read in my time at Poskrebysheva, as she does, well, I do it ..One thing, I rub everything through a sieve. I punch it with a blender, the mass turns out to be very tender, which, in general, then affects the final result.

[Tatalo4ka]

rub everything through a sieve

Next time I'll wipe it too.
In this one I did not, I was in a hurry to do it before nightfall.
And how to understand that it is not overdried?
If it folds, is everything okay?

Tatalo4ka, Natusik, I envy you, probably delicious from apricots
And I'm still waiting for the plums, it's cold, well, they don't melt at all

"Jumped" around, everything is under control ..

Galyun, thank you dear. So I jump around and around the dryer ...
During the day I am at work, there is no way to dry (I do not leave it unattended).
So it turns out to turn on the dryer only at night.
Checkmark, yesterday at 21-00 put apricot marshmallow (boiled puree + a little sugar), set 65 degrees to Belomo (set the regulator directly to number 3 in the third zone).
At 06-00 in the morning it still sticks. I don't understand anything, or I have something wrong with the temperature, or I pour a lot, or my hands are clumsy ... Yesterday I poured 400 ml through the scales on the pallets, the layer is not thick, when it comes out it is dry somewhere mm 3 turns out, curls well.
I want to measure the temperature on the pallets, but I don't know how.

Natusik, I envy you, probably delicious from apricots

Helen, yes, the apricot is very, very tasty. Today I will put apricot and plum. I think it will be delicious too. Still ahead are apples, plums, pears, peaches ...

[Tatalo4ka]

And how to understand that it is not overdried?

Flax, overdried, so it is straight dry, you can see it at hand, like plastic. Well, I really don't know how it can be overdried .. I control the process .. I have uncontrolled only Belevskaya dries at night. But she needs 12 hours anyway, so control is not needed here, from the word at all. And the fruit is fast .. Well, a maximum of 6 hours.



Tatalo4ka, Natasha, well, since it is dry and curls well, then everything is in order. It seems to me that in circular dryers, the process is different than in cabinet dryers. maybe the pallets need to be rearranged as they dry ..

pear, peaches.

AAAAAAAAAAAAA, tease

like plastic.

It looks like it at the exit.
My son has arrived, I'll give it a try today.

Here it looks like at the exit

Flax, it should be kind of a little sticky. That is, when you check it with your fingers, it sticks slightly, slightly, but there is no trace of color on the fingers from the mass and no dents from pressing with a finger either. At the same time, the edges can be dry and brittle, but the very edge ... literally a couple of three millimeters.
And when in this state you begin to free it from the paper, then you can see that all the marshmallow is very plastic, like high-quality rubber .. Well, in any case, this is exactly what I got the last time. It was a pleasure to look at her. Very flexible. One thing was washed out with the paper. Dead stuck. You have to buy paper of the same brand, and not grab whatever comes to hand ..

maybe the pallets need to be rearranged as they dry ..

Galya, I have 4 pallets for marshmallow, I checked it after 6 hours: on all four pallets the marshmallow was in the same condition, the top took on a thin crust, but still soft, when pressed, a fingerprint remains ...
I think that, nevertheless, the error in temperature does not give the one that is supposed to.

Girls, I took into account all the comments, and for 2 days without a break, my dryer plowed without a break! ... I made marshmallow in two ways. Raw and cooked with pectin. I made a raw apricot-banana with the addition of granulated sugar, dried at 55 degrees. It turned out to be a good plastic candy. The second, also apricot-banana 3 minutes after boiling, boiled with pectin. Boiled of course is completely different in sensations. It turns out to be thicker. rather than raw and more uniform. Dried at 65 degrees, as Galya advises. I measured exactly 450 grams on the pallet. For 6 hours it did not dry out for me, I added another hour. Raw fruit pastille if the center is soft.does not stick off the paper, boiled with pectin, the middle is soft, (damp for me), calmly sticks off the paper. When I spread the marshmallow on the pallet, I try to make the edges thicker, the middle thinner, but then you can see it still levels out, the edges dry out and begin to wrap with paper, and the middle is still soft and loose. She wrapped the pastila in plastic and put it in the refrigerator. The raw fruit paste immediately became hard and brittle to the touch, like a waffle tube, lying outside the refrigerator again becomes soft (is it just me?). Boiled marshmallow with pectin remains soft even in the refrigerator. I made one sheet of pastille on a silicone tray from the dryer. The pastille turned out to be glossy, this does not work on baking paper, but it dries longer on a plastic tray. In the photo, a marshmallow made from raw fruits. From boiled it looks the same, so I did not take pictures

The marshmallow tastes delicious, only from the boiled fruits it is still softer (I'll take it to my mother). Thank you all for your help and advice, and I will experiment further.

4 pallets for marshmallow, checked after 6 hours: on all four pallets marshmallow is in the same condition,

So this is wonderful. So you don't need to rearrange the pallets ..

still the error in temperature,

And so it may be, or maybe a lot of masses were poured, or maybe just such a dryer, with such a mode of operation. Although I watched this piece. so solid, 400ml is not so much turns out. I pour 4 ladles onto my pallets, pallets 31 * 31. There is a large standard dish in the oven, 6 ladles were always poured onto it. The ladle contains exactly 150 ml of liquid.
This marshmallow was just made on a baking sheet in the oven. i.e. 6 ladles.

I try to make the edges thicker, the middle thinner,

And I, when I pour the marshmallow on baking trays, I necessarily knock on the table with it, so that everything would flow evenly, it would not be thicker there, but thinner here. The first very pastel experiments, just sinned with this.

The beauty!!! Delicious !!!

I will experiment further. only boiled fruits are softer

The field for experimentation is huge here.
Yes, it turns out soft. The truth is eaten very quickly ..

Pastila with unripe plums with chocolate (infrared dehydrator L'equip IR-D5) (gawala)

Galya, I have 4 pallets for marshmallow, I checked it after 6 hours: on all four pallets the marshmallow was in the same condition, the top took on a thin crust, but still soft, when pressed, a fingerprint remains ...
I think that, nevertheless, the error in temperature does not give the one that is supposed to.

Natalya, in Belomo, pastila takes longer to dry,
I was never ready for six hours by 3.
But the trays are not 4, but 8, too much ...
Now the blackberries were heaps, I mashed them, then dried them, after removing the excess juice.
So the process went on for at least ten or twelve hours.
The most difficult thing was to distribute the mass evenly over the tray.
Where it is slightly thicker, it does not dry.
I do not rearrange the trays during the drying process, but I noticed that out of the eight trays, the two medium ones dry the worst.
Blackberry marshmallow turned out to be very non-photogenic, I can't show it beautifully

[Sveta]

Natalia, in Belomo, pastila takes longer to dry

Sveta, thanks for the info.
I also realized by trial that my pastille dries longer ...
I just couldn't get used to how much it is optimal to pour puree on the tray, I tried both 400 ml and 300 ml, the result is one - it dries for 10-12 hours. True, I dry at a temperature of 50 degrees.
Thanks to the girls for the advice, now I don't bother with the drying time, the main thing is the result.

[Natasha]

Pour mashed potatoes, tried 400 ml and 300 ml, the result is one - it dries for 10-12 hours.

Natasha, and why strictly control the cooking time? And let it dry for 10-12 hours, or it may take 13-14 hours. What's up with that?
It is important to achieve the result, the desired degree of readiness.

After all, the result will depend more on the quality of the original product, and they will always be different. For example, a pear will be both soft (juicy, a lot of liquid) and unripe, hard (little liquid), and sweet (a lot of sugar), and sour, and ... so on. And each time it will affect the cooking time and consistency of the finished marshmallow.