Marshmallow according to GOST

[Fifanya]

Fifanya,
Anya, everything seems to be clear there.For syrup: sugar - 450 g, etc.

By the way, I got a delicious marshmallow - at lunchtime I tore off 2 cakes from paper

[N @ T @]

N @ T @, Thank you! The marshmallow turned out great!

[Dumpling]

Dumpling, glad I liked it, your marshmallow has an excellent view

Angelina, did you follow the recipe without digressing? If not difficult, write in detail, please. Very beautiful marshmallow turned out!

Hello everyone)
Thanks for the recipe! need to try.
I have made marshmallows (if you can call it that) 3 times already according to a recipe from the Internet (but it's the same, only with gelatin) and I get some pancakes. As I understand it, this is due to what I tried to do on gelatin (23 g + water 95 g)? already hands down. It tastes great, but I want it to be beautiful too)

[Natusichka]

Natusichka, oh, just now I found out about your message .... Thank you!
If still relevant, yes, I did it according to the recipe. But I don't know the type of apples, I had applesauce frozen since autumn (apples warmed up without adding water and sugar and chopped with a blender's foot). Otherwise, everything is as written in the recipe, there were no overlays, mmm)

As I understand it, this is due to what I tried to do on gelatin (23 g + water 95 g)? hands down

I can't say anything about marshmallow on gelatin, because I have never made it. But the forum has such a recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162103.0

N @ T @, thanks for the link)
only Giraffe makes marshmallows more quickly, because she doesn't use applesauce.
I must try according to your recipe try to make)

Girls, how delicious it is! I don't like marshmallows (store-bought, I haven't tried another), but this one .... in general, I'm afraid he won't be able to lie on the table so much, yummy is rare !!! Thank you very much for the recipe!
p. from. I don’t know if it will freeze or not, I don’t have a thermometer, I hope I did everything right, but the fact that it’s very tasty - I know, the sample was taken))))

Thank you very much for the recipe!

Use on health

Here's what happened

[TiLDA]

TiLDA, Appetizing!

And my marshmallow fields are drying up. Thank you very much for the recipe, well, very tasty!

[Cherry76]

Cherry76, I'm glad that the recipe came in handy, everything worked out and I liked the taste

Very tasty marshmallow! And uncomplicated, quick to prepare.

I made this marshmallow 2 times and both times I felt the taste of agar-agar. Has anyone had this or is it my taste glitches?

[Maritana]

MaritanaI never had this and the girls did not complain

I also feel ... But the customers - no!

I made this marshmallow 2 times and both times I felt the taste of agar-agar. Has anyone had this or is it my taste glitches?

I had the same thing. but the next day the taste of agar disappeared.

I had the same thing. but the next day the taste of agar disappeared.

And on the third day I felt this aftertaste, I specially left a few marshmallows. The husband does not feel, the child feels the herbal taste, as he says. He just never smelled agar. And so the marshmallow turns out to be excellent. Maybe we should look for another agar, because I don't feel it in the store.

because in the store I don't feel it.

In the store, all the same, the industry produces ... Industrial from home will always be different and will never be one to one ...
I read it in a smart book ..
"The presence of a certain amount of iodine substances in agar gives it a specific taste and smell, therefore, before use, the agar is soaked for several hours in running water ..." end of the quote

It's like ... I'll try!

That's how it is

Yes, it turns out there is something .. after all, it is impossible to do at home what is being done on an industrial scale ..
here is the composition of the marshmallow f-ka Udarnitsa
Ingredients: granulated sugar, apple puree, molasses, powdered sugar, dry egg white, gelling agent - agar, acidity regulator - lactic acid, apple powder, flavor identical to natural.
And we make from:
applesauce, protein. sugar, vanilla sugar, for syrup: sugar
agar (powder) water, powdered sugar for sprinkling ..

Once I bought marshmallows on agar-agar. Well-known manufacturer. Top quality
But I feel a specific taste. I don't like him
Matter of habit

Once I bought marshmallows on agar-agar. I feel a specific taste

Different manufacturers and somewhere do according to GOST, and somewhere according to TU ... and these are two big differences ...
I ate both St. Petersburg and Latvian and Moscow-Udarnitsa, in my opinion there is no better Udarnitsa, although the Latvian, "Laima" factory seems to be called, is also very worthy ...

Girls! SOS !!! help and practical advice are very necessary. This is not the first time I make marshmallows, everything is according to the rules, homemade apples and protein, agar 1200. The first problem: marshmallows are not airy. When I beat the cold apple puree with protein, the mass brightens, increases, reaches for the corollas, but it is not airy enough. As a result, the marshmallow keeps its shape, is not sugared, but it is more rubbery than gentle airy. The second question is about syrup. I cook without a thermometer. How much to cook: to a thread or just bring to a boil and pour? Since the agar is 1200, the syrup thickens very quickly, and when it flows from the spatula with a thread, it is already very thick in the pan, it cannot be poured into the bowl, you have to scrape it out. I think he can put less Agar and then it will take longer to boil? But if there is less Agar, I'm afraid it will blur! Help me figure out when this airiness appears in the mass and what is wrong with me? From a portion I get 17-20 double small marshmallows, but very tasty and beautiful. I am waiting for advice, help !!

Since the agar is 1200, the syrup thickens very quickly, and when it flows from the spatula with a thread, it is already very thick in the pan, it cannot be poured into the bowl, you have to scrape it out.

Try to put less agar, the syrup should not be so thick

[1972olga]

1972olga, I had the same situation. I used S. Pudov agar. Also a mushy mixture turned out. I had to add water by eye until the syrup was of the desired consistency. By the way, by and large, my marshmallow was a success. But for some reason he did not keep his shape, although he did not blur. It is clear that the matter is not in the agar, because the remnants of the syrup have seized tightly. Even in the dishwasher, it was not completely washed, I had to wash it with my hands. ... But the fruit puree with proteins did not whip. I tried to beat it according to the recipe, and separately the protein to the peaks and gradually introduced mashed potatoes. No progress - the squirrels settled in half. Because of this, the output of finished products is three times less. But the taste, of course, is awesome. The husband said as in childhood.

Good evening. So I found time for marshmallows. The whisk was licked by everyone in turn. Thanks to the author for the recipe. True, I put albumin instead of protein, apple puree whipped very cool, even to the point of relief. I decided to make my marshmallow a little multi-colored, and that's what happened.

[Natalii9507]

Natalii9507, glad the recipe came in handy

where to get agar? can anyone here from Rostov?

But I did not succeed, the mashed potatoes with sugar did not whip, I cooked the syrup, but for some reason the thermometer did not show more than 107 degrees. Well, she gave me about 10 minutes. She poured it into the puree in a thin stream. The result is a liquid mass. What beautiful turrets are there, and even multi-colored. and the children were waiting. let's try these cakes tomorrow

[Regina55]

Regina55, in mashed potatoes, you still need to put the protein and beat everything together for a long time, the mass turns white and significantly increases in volume, and the syrup already fixes the whipped mass, you need to quickly deposit

And I got delicious, airy, but 45 halves turned out from the full recipe. For some reason, the mass did not rise as shown in the recipe ...

For some reason, the mass did not rise as shown in the recipe ...

whipped a little

whipped a little

How long does it take? I whipped for 10 minutes. And by the way, how long does it take to cool the agar? Maybe I poured it too hot ...

How long does it take? I whipped for 10 minutes. And by the way, how long does it take to cool the agar? Maybe I poured it too hot ...

I pour agar right away. do not cool at all. in a thin stream, without stopping whipping at medium speed or lower (so as not to splash). And you need to beat not in time but in appearance, so that the foam rises thick and lush. sometimes 20 minutes is possible. depending on what to beat.

How long does it take? I whipped for 10 minutes.

Much still depends on the power of the mixer, be guided by the consistency of the marshmallow mass in the photo

And by the way, how long does it take to cool the agar? Maybe I poured it too hot ...

The agar syrup does not cool down quickly, just stands on the stove for literally 5-10 minutes while the rest of the process comes to readiness, and then pour it into the combine.
Thanks for the tip of Lucky Marshmallow!

[Tumanchik]

Tumanchik, N @ T @, the fact of the matter is that it interfered with Kenwood for a long time ... In general, it is necessary to do the second experimental batch ...

[NAR]

NAR,

where to get agar? can anyone here from Rostov?

Do you have Auchan? In the flour section lies

And I need to buy agar ... otherwise I never took it ...

I love marshmallows! And even more homemade) I made it according to this recipe with a reduced amount of sugar with banana, black currant, cherry, and the classic apple, of course. In the process of cooking, I add sugar only to the syrup, if there is molasses, I replace it with some of the sugar in the syrup, with it, the marshmallows do not sugarcoat longer and the crust remains softer. I try to make the puree thicker, if necessary, I boil it to the desired consistency. This is how I get it:

The only thing that I cannot win is the formation of an agar film at the bottom of the saucepan in which I cook the agar-sugar syrup. Sometimes it is thicker, sometimes thinner, but it is always there. Agar is constantly stirring until it boils so that it does not stick to the bottom, after adding sugar I also interfere periodically - it does not help, anyway, in the end, this film forms ... I tried different techniques for cooking syrup, I found different options on the Internet, but the problem remains, the secret is not unraveled, and so you want) And what about you, forum users?

The only thing that I cannot win is the formation of an agar film at the bottom of the saucepan in which I cook the agar-sugar syrup.

Thanks for your feedback!
I wrote about reducing sugar, I also do this. The foam forms on my thick-bottomed dipper, but it's very thin, I didn't even pay attention to it before your post

The foam forms on my thick-bottomed dipper, but it's very thin, I didn't even pay attention to it before your post

So I didn't really pay attention to it until I read from one well-known blogger that in theory it shouldn't be like that, and I lost my peace And after all, many complain about this problem ... My saucepan is also with a thick bottom.

Good afternoon, help with advice. I want marshmallows. It took a very long time to get ready, then there was no bag with nozzles, then I could not buy agar (there is a store "Everything for Confectioners" in the city, I cannot get to it with a stroller). By chance I found a packet of Agara on the market by Rokos. Strange of course, but decided to try. There are a bunch of recipes in the internet and all are about the same and close to Gostovsky. I did this:

Ingredients:

125g ready-made puree
100g sugar for mashed potatoes
1 protein

Syrup
5g agar-agar
75g water
200g sugar

SAMPLE 1: The apples with the protein were whipped normally, I cooked the syrup until "nozzle" like this, together with agar, but when I poured the syrup into the apples, the mixture liquefied, into a cond.The bag did not behave very much either, it did not flow out a little from the nozzle, somehow I squeezed out cakes with a slight relief. I noticed that the last portion, which had cooled down, was more prominent. After cooling, the cakes froze a little, but they stick to the finger, inside were very, very airy, tender, the mass was sugary-sweet, I am a person constantly losing weight, I decided that 300 gr. sugar 450 gr. product is like death. In the morning, the hardness was all the same, I barely barely took them off the substrate, molded the halves and rolled them in flour, the children liked it and they ate them during the day

SAMPLE 2: The next day I bought Kotanyi agar in the Perekrestok store, at home I examined the composition: maltodextrin, a gelling agar agent. The composition confused me ..... maltodextrin .... hmm .... but decided to try, since the jelly recipe was offered on the pack. I boiled the apples until thick and did not add sugar to the puree, I took more apple puree (225 gr.) + 1 protein = whipped perfectly. I soaked the agar in water, as everyone writes that a gel should form - not a fick - there was water, added sugar, began to cook syrup, cooked it as usual, married with applesauce, the mass was thicker than the previous time, it tasted EXCELLENT, IN THE MEASURE SWEET AND MOST EVERYTHING WITH A PLEASANT ACID, even eat a lot with a spoon!))) But the mass lacked density, planted more or less embossed marshmallows, but they did not freeze and did not want to freeze, inside it was just an airy liquid, so to speak, even the gel did not grab. In the morning, the picture is the same, I sent it to the oven, maybe it dries up there.

I sin on agar for the first and second time, there was no density in the mass and it did not harden before our eyes, it did not harden, apparently agar did not do its job. When washing pans on the trail. day at the bottom there was not a big film, (although I cooked the syrup, it interfered very intensively) maybe agar is a donkey? it happens?

I think maybe the agar needs to be separately dissolved in water and boiled in 20-30 grams of water without sugar and poured into the apples in a thin stream ..... Or is it normal to look for agar.

[karmenika]

karmenika, did the other day, the proportions are slightly different
250 g of applesauce (green apples!) From the oven
1 protein
Whisk together until bulking and whitening.
Meanwhile, cook the syrup from 350 g of sugar and 150 ml of water, bring to 80 ℃ and add 8 g of agar mixed with 50 g of sugar. Mix constantly while adding. Bring to 110 ℃ and pour into the mixture in a thin stream. Beat until cool, i.e. 40 degrees. It was planted on shortcrust pastry cookies and glazed in chocolate with vegetable oil.

Reason for failure: poor apple variety - little pectin
Undercooked syrup - too much water
Whipped a little after adding syrup - the mass is not stable

Added Sunday 08 May 2016 12:01 PM

The film underneath is normal. This is not settled agar, but the remains of the syrup that did not get into the mixer with a silicone spatula, you can quickly scoop out the remains, but the film will still be

beat for a very long time, the mass was fluffy the second time before and after the introduction of the syrup, if only the power of the mixer was not enough, but the hand was tired of all three family members to hold it))) this is my first experience with agar, before that it has never been I tried it at work, yet I understand that its effect should be below 40 degrees after cooling, but my mass did not change at all in density, as it deposited it and there was not even a crust left after cooling. Thanks for the answer. I will try with another agar, but I think the reason is in it, especially since the last time I bought something strange with maltodextrin.

[karmenika]

karmenika, I have kenwood, I can't imagine how long it takes to beat with a hand mixer Good luck!

[prona]

there was not a large film at the bottom (although I cooked the syrup, it interfered very intensively) maybe agar is a donkey? it happens?

I have this all the time, just a little higher complained about it. And I think that this is agar too, because the film is similar when washed on jelly. And so that the required amount of agar still gets into the marshmallow, I add it a couple of grams more than according to the recipe.To reduce this sediment, after removing the syrup from the stove, I stir it for another minute or two, because the bottom is still hot and the cooking process continues, so part of the syrup is welded to the bottom ... Well, I think so. But I liked the result, the sediment became less.
Reasons for failure prona already indicated above. From myself, I can add that when I was undercooking the syrup, the marshmallows ended up being more moist inside. And with a hand mixer I will not say that I beat it for a long time, I have Bosch at 350W, but I tried to achieve a relief mass that almost did not float. To speed up the cooling, you can place the container with the marshmallow mass in cold water and continue beating until the desired result.

And I think that this is agar too, because the film is similar when washed on jelly.

I didn’t calm down last night and kneaded the marshmallows for the third time, made them on agar from the first attempt (the first time somehow froze), I have 5 grams left, reduced the bulk of the products by 1/3, thereby increasing the agar concentration in general. Result: marshmallow, lush, embossed, frozen relatively, wet inside, (I don't know what it should be ideally), not dry on top !! although I rolled it in powder, it is so tasty, but I feel that it is not perfect. In the morning, I again washed a saucepan soaked in water, at the bottom there was again a film, 0.5 mm thick, maybe less (after I removed the syrup from the fire, I also stirred it). The film tasted like a hard gel, tasteless. And she interfered with a wooden spatula and a metal whisk, apparently agar is actually settling, three times is not an accident. Maybe it's my saucepan or induction cooker. VERDICT: Not all of the amount gets into the mass - this is the reason for the failures. Well, the agar itself seems to me not of the best quality. I have finished experiments with agar from supermarkets, I will look for agar for confectionery shops at wholesalers)) But I still think to pour agar separately, after heating it in the microwave.