Zephyr according to GOST

Girls, where do you get the agar?

In confectionery online stores. Write where you are from and the girls will tell you

Tambov, maybe someone knows where you can get agar-agar

Here I am with thanks ..... My husband brought 10 boxes of apples. I cook the juice in a juicer and grind the leftovers on mashed potatoes ... And now, voila.

Here I am with thanks ..... My husband brought 10 boxes of apples. I cook juice in a juicer and grind the leftovers on mashed potatoes ...

sister ... my current drawers are 2 times more ... I'm still making apple mousse ...

[silva2]

silva2, Excellent marshmallow turned out, embossed and most importantly delicious

Nate, I also got hooked on him, biting. The longer it lays, the tastier the camp ... Tomorrow I'll mix it again ...

The longer it lies, the tastier the stanza.

Masha, I'm glad, but is it not hardening with you? I just don't have stale

Not, on the contrary, after the day dries, I keep it in a closed form, it softens a little and the ideal setting is somewhere by the third day ... I hide it for ripening ... my current is eaten then, you can see ... And then after all, without the hands of the rest it is possible, all approaches to the caches are mined. ;-)

[SchuMakher]

SchuMakher,

sister ... my current drawers are 2 times more ... I'm still making apple mousse ...

Mousse? : nyam: Share the recipe .... And then I am already turned on by mashed potatoes

Hello!
Tell me, please, what is my mistake?
I tried to make marshmallows following this theme's recipe. All ingredients and their weight withstood exactly. Time, syrup temperature - I kept everything to a drop! But the marshmallow does not hold its shape. (((The consistency turned out like sour cream of medium thickness. It spreads over the board like such pancakes. Although, I must pay tribute to the author of the recipe - the taste is amazing! "- he sits, already calming down and says that it is so tasty that the rest does not matter. It does not matter to him, but I am terribly sorry that the form does not hold and it is not clear why it happened so ...
Tell me, maybe my agar is defective? Does it affect the consistency and, so to speak, "structural rigidity"? When it was boiling, I did not notice that it greatly increased in volume ... Maybe it is in it?
Or did I not mix the mass in the mixer? I didn't see in the recipe how much to beat in time, I did it by intuition. She beat the apples with protein for about 7 minutes (they turned white, as expected), and about the same then, when I added the syrup. Is this time enough?
Can I add more agar? And how much more can you add? Two times more is possible? And is it necessary?
Or next time pour in a couple of proteins, and not one, so that the whipped mass holds better?

Julia, you yourself answered your own question There are two reasons:
1 Agar quality - try another one
2 Underwhelmed. I did not write how much to beat, because everyone has different mixers, with different power. Honestly, I will not say how long I whipped with Kenwood, I simply did not notice. I specially inserted a photo of the mixture at the exit so that the forum users understand the consistency at the exit.
I do not know what kind of agar you have, but still it would take longer to whisk UNIVERSAL.
Thank you for your attention to the recipe, I am glad that you liked the taste, I hope next time the form will be "marshmallow"

Hello!
Tell me, please, what is my mistake?
I tried to make marshmallows following this theme's recipe. All ingredients and their weight withstood exactly. Time, temperature of the syrup - I kept everything to a drop! But the marshmallow does not hold its shape. (((The consistency turned out like sour cream of medium thickness. Spreads on the board like such pancakes.Although, we must pay tribute to the author of the recipe - the taste is amazing! The husband did not wait for the allotted day and with the words "we urgently need to get him out of sight so that you do not get upset" - he sits down and says that it is so tasty that the rest does not matter. It doesn't matter to him, but I'm terribly sorry that the form does not hold and it is not clear why it happened so ...
Tell me, maybe my agar is defective? Does it affect the consistency and, so to speak, "structural rigidity"? When it was boiling, I did not notice that it greatly increased in volume ... Maybe it is in it?
Or did I not mix the mass in the mixer? I didn't see in the recipe how much to beat in time, I did it by intuition. She beat the apples with protein for about 7 minutes (they turned white, as expected), and about the same then, when I added the syrup. Is this time enough?
Can I add more agar? And how much more can you add? Two times more is possible? And is it necessary?
Or next time pour in a couple of proteins, and not one, so that the whipped mass holds better?

Dont be upset. At first, it didn't work either. Of course, I cannot say the exact reason, but I will share my notes. Since marshmallows are made according to this recipe all the time from everything (berries ...). Soak agar in warm water beforehand. I have been doing this since the morning. And marshmallows are usually in the afternoon. After boiling sugar agar, you can cook longer. It is important that the threads are pulled from the spoon. I don't have a thermometer at all. I do everything by sight. Protein (by the way, I really take 1.5), I begin to beat at the same time as cooking the syrup separately, without mashed potatoes. I just slow down after a strong hat. And I add mashed potatoes to the well-beaten protein. I don't stop whipping. My syrup only cools down for a minute or two. I prepare all the blanks for jigging and marshmallow for marshmallows in advance, so that immediately after the marriage of syrup and proteins = mashed potatoes, I can start forming marshmallows. Something like this ... And I changed the agar three times before I found a really sensible one (I have flakes). Sorry to interfere with your advice. And many thanks to the author again!

Sorry to interfere with your advice.

That's right, every experience is valuable. Thanks for sharing

Thank you so much for the advice!
I will improve.
Natalia, I realized, I’ll beat it up a little longer and try step by step, as Irina advised - first the proteins separately, and then the apples and syrup. Tell me, does agar thicken from beating, or only from boiling? That is, at what point should you beat the mass a little longer - proteins with apples, or when together with syrup? At the same time I'll cook in the trail. times a little longer, otherwise it didn't seem to swell much, as it seemed to me ...
I'll go see what kind of agars there are. I have a loose, unnamed Indian spice shop from St. Petersburg. I'll look for other options ...
THANK YOU!!!

[june1971]

june1971, the protein separately - should be beaten to firm peaks, then with agar it also needs to be beaten WELL, because I noticed that I beat a little less and the relief on the marshmallows would be less pronounced, although I kept the shape. Good luck to you!

I bring one more plus sign and thanks to your piggy bank for another portion of yummy. This time a baked apple with red currants.

[tumanofaaaa]

tumanofaaaa, Oh, how beautiful !!! How does it taste? I also froze the grated currant puree, I wonder

[tumanofaaaa]

tumanofaaaa, Oh, how beautiful !!! How does it taste? I also froze the grated currant puree, I wonder

and the taste is not a stash of sweetness, but sourness. I don’t put sugar in mashed potatoes at all. only in syrup. and did not bother with bones. but you can strain. delicious of course. how can it not be delicious!

and the taste is not a stash of sweetness, but sourness. I don’t put sugar in mashed potatoes at all. only in syrup. and did not bother with bones. but you can strain. delicious of course. how can it not be tasty

and everything worked out? I would like less sugar. Today I did everything in half of the recipe, but the culinary package disappointed - it broke, I had to make a large sausage .. but surprisingly cut it into pieces surprisingly freely, now I'm waiting ..

[Natalia,]

Natalia, I also created marshmallows yesterday, very tasty Here is my first experience:



Thank you very much for a detailed description of the cooking process, I will definitely repeat it over and over again

tumanofaaaa, very beautiful marshmallows, you will also have to try with berries, thanks for the idea

answer someone! How long can ready-made marshmallows be stored and in what conditions? Can I tint it with gel dye?

answer someone! How long can ready-made marshmallows be stored and in what conditions? Can I tint it with gel dye?

Christina, marshmallows cannot be stored for a long time, because it quickly sugar and stale, I kept a couple of things for 2 weeks and my friend ate it with pleasure and remained alive))) but, as for me, it was too dry. You can, of course, tint at the end of the beating. Happy marshmallow!

And what does "homogeneous" puree mean?

And what does "homogeneous" puree mean?

Simply baked apples in pieces are still IN PIECES, and go through with an immersion blender - we get a homogeneous, i.e. homogeneous puree

Got it, thanks!

And my marshmallow floated when settling: ((the cakes turned out. More or less, only the very last ones turned out, which had already come out of the half-frozen mass. Everything is in order with the agar, because in the end, the mass froze well. Still, probably it is not necessary to deposit it right away, but to wait a little, when the mass begins to thicken ... I will try again.

All the same, probably, we should not immediately deposit it, but wait a little, when the mass begins to thicken ... I will try again.

I disagree, your mass is undersized or the syrup is not boiled. In my photo I have a hot marshmallow with a wonderful relief, and when it cools it would barely squeeze out. But this will not affect the taste - it pleases. Good luck!

Thank you! I think yes, probably not enough. My peaks of puree with proteins did not stand. Although, I understand that protein mixed with mashed potatoes will not whip to peaks. I will try, as advised here, to beat the whites separately. Thanks for the advice!

Good day to all. I made a marshmallow, the mass whipped well, settled perfectly, but could not remove it from the sheet, it stuck. I barely scraped it off with a knife. I didn't dry it at home, on the balcony. The temperature at night is +5. Drying error? Part of the marshmallow mass was transferred to a container under the lid and put into the refrigerator. Wonderful dessert. He opened the can, scooped up a spoon and savor it.

[MARGO666]

MARGO666, you did everything right! You have the right weight! Why do you think marshmallows consist of two halves glued together? Because they are sticky from the bottom! With a knife, cut off one marshmallow, then another. And then connect two marshmallows with sticky sides and get the right marshmallow!

I could not take them off, they reached for the knife and smeared.

[MARGO666]

MARGO666, but should not drag on.

I could not take them off, they reached for the knife and smeared.

So it shouldn't be, did they hold the relief or creep apart? And the humidity on the balcony is not suitable, I think so.

Part of the marshmallow mass was transferred to a container under the lid and put into the refrigerator. Wonderful dessert. He opened the can, scooped up a spoon and savor it.

Put the mass on the waffle and cover it with another waffle. We cultivate the edge with a knife.
After hardening, we savor.
I So for speed I have been doing since the 90s.

Good evening, tell me, pzhl, what diameter are you planting marshmallows? I got 54 pieces with a diameter of 5 cm. This is the full rate.

Good evening, tell me, pzhl, what diameter are you planting marshmallows?

Good evening, about the same as yours, I set them off by eye.

It's amazing ... why I got 2 times less of them ...

It's amazing ... why I got 2 times less of them ...

Because I have counted the halves and you, apparently, have already glued marshmallows

No)))) these are just halves. )))) this surprises me.The marshmallow mass by volume was approximately 1.5 liters in a bowl. It keeps the shape, there is a relief. Most likely, it would be necessary to beat more, but for my mixer this is the limit. The mass was higher than the corollas. But very tasty. )))) Everyone liked it, especially the children (they licked everything they could)). Thanks for the recipe. Thank you)))



Here is the finished marshmallow.

Ksyusha, I have a bowl of 4.6 liters and in the photo you can see - the volume of the marshmallow mass at the exit is 2/3 of the bowl. I'm glad you liked your taste

I made a marshmallow today and also 54 halves came out. In a bowl, 4.6 liters of mass was about a rim skirt, 3/4 of approximately the volume. I probably planted them large. Does this need more than a day to dry?

Does this need more than a day to dry?

Angelina, the drying time depends on the room temperature and humidity, of course, the larger size will take a little longer to dry. Focus on stickiness.

My "marshmallow"



I deposited 7 rounds, realized that it was spreading and poured it into a jar. I put it in the oven out of sight.
At first everything was good - and the apple with protein, whipped into 3/4 of a bowl and with syrup, whipped beautifully, then somehow settled down and somehow lingered. So my hook hands
I decided next time to make marshmallow)))

then it somehow settled down and somehow lingered

I've never had this

[N @ T @]

N @ T @,
Natasha, the impression is that I overwhelmed or something. I whipped with syrup for 10 minutes at speed 5 out of 10. Next time I want to try 5 minutes with syrup and beat apples less until syrup.
And I still don't understand how to cope with transferring from a bowl to a bag alone - my husband and I smeared ourselves with liquid marshmallows

[Antonovka]

Antonovka, I use a tall container from Baskin Robins ice cream for transferring. In a vertically woven bag, I fold the edges. You can use a tall beer glass.

Natalia, do you need to focus on the stickiness on the surface? To the crust? Check inside?

Please write the word cream on a new line in the recipe
Cream:
Sugar 450 gr, etc.
This is for such gifted people like me, who did not carefully read the recipe and threw everything into the trash. Tomorrow I will try to do it again.

Please write the word cream on a new line in the recipe
Cream:
Sugar 450 gr, etc.

Excuse me, what kind of cream are we talking about?

Natalia, do you need to focus on the stickiness on the surface? To the crust? Check inside?

Stickiness on the surface, stickiness will remain inside