Zephyr according to GOST

mark

My apple with protein is not whipped
Probably squirrels were needed first.

I poured the syrup, poured it into the mold, something, of course, will be, but marshmallow.

Hello! Could you tell me, you wrote that you make marshmallows with different tastes, you just make mashed potatoes from other fruits, and completely replace applesauce in the recipe, or take some part of applesauce and some part of another fruit puree? And about molasses - how much do you take and how much do you reduce sugar when you use sugar? That is, if without molasses, then 400g of sugar, and what is the ratio with molasses?

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?

[gitaneka]

gitaneka, Hello!

do you puree other fruits and completely substitute them for applesauce in the recipe, or do you use some applesauce and some other fruit puree?

I replace it completely. I also tried with a part of apple, but without it I liked it better, it did not really affect the consistency of marshmallows, and gave its own flavor, which did not go well with the main fruit or berry flavor of marshmallows.

And about molasses - how much do you take and how much do you reduce sugar when you use sugar? That is, if without molasses, then 400g of sugar, and what is the ratio with molasses?

I reduce sugar by as many grams as I add molasses) Molasses generally take 50 grams.

[gitaneka]

Ksenia, thank you very much!

gitaneka, Hello! I replace it completely. I also tried with a part of apple, but without it I liked it better, it did not really affect the consistency of marshmallows, and gave its own flavor, which did not go well with the main fruit or berry flavor of marshmallows. I reduce sugar by as many grams as I add molasses) Molasses generally take 50 grams.

[gitaneka]

gitanekaplease) Delicious marshmallows for you

Big thanks for the recipe. I have a report.

I have these agars and pectins

I did it with different agars in a quantity of 8 g each. Kotani loses, marshmallows are weak, more should be added. In one batch, I took 10 g of Idigo agar and added another 3 g of Idigo pectin to the applesauce. The marshmallow turned out to be dense, quickly stabilized. Dorchery liked him the most. And I like the airy, melting, with 8 grams of agar.

Girls!
Whisk what first? Protein, and then there mashed potatoes, or protein in mashed potatoes?

Girls!
Whisk what first? Protein, and then there mashed potatoes, or protein in mashed potatoes?

protein, and then there mashed potatoes without stopping whipping

Whisk what first? Protein, and then there mashed potatoes, or protein in mashed potatoes?

If I answer the author of the recipe with my own quote - point 6

6.While the syrup is cooling, add half the protein to the cooled puree and beat until light

I whipped everything together and in the photo in the bowl of the food processor it was a mixture of puree and protein

[N @ T @]

N @ T @, thank you, while I'm studying the theory, I'm preparing mentally.

I'm still studying theory, preparing mentally.

Good luck as you move from theory to practice and a delicious marshmallow

[N @ T @]

Can I put in my 5 kopecks. I have the tape too. As stated above correctly, this is just a syrup that has not completely drained.

Added on Tuesday 30 Aug 2016 09:48 PM

The composition confused me ..... maltodextrin ..

It is a product made from corn or rice, essentially a molasses. The product is natural. But the agar must be agar without any additives. And then this is some kind of "Zhelfix" turns out.

Added on Tuesday 30 Aug 2016 9:52 PM

Sinning on agar

Do not forget that it is different in its gelling properties, like gelatin. It is designated by numbers. If I am not mistaken, then the larger the number, the stronger it is and it is necessary just according to this recipe. If the figure is small, then more is needed accordingly. In my opinion the strongest agar is 1200. Again, I don’t say so.

N @ T @Natasha, I never tire of thanking you for this recipe. Already made a bunch of options based on it. Thank you)

Girls, another question - if you use not parchment, but teflon rugs, will the marshmallows dry?

another question - if you use not parchment, but teflon rugs, will the marshmallows dry?

Dry up

Did it. I first encountered agar, I don't know how it should behave and whether I did everything right.
But the apples whipped up magically!
Made a couple of mistakes
First, you need to blender sooooo well and thoroughly, I have a couple of lumps in the nozzle stuck
And it was necessary to put the mass into two bags at once.
In short, my son and I got drunk enough

In short, my son and I got drunk enough

Then tell about the taste, or even better, show a photo with marshmallows in parallel

[N @ T @]

N @ T @, Natalia DD! tell me how much can you store such a marshmallow? I'm cooking now, but there will be a cake for September 20, I want to make a few small ones and decorate on top. or is it better to make fresh then?

Added on Tuesday 06 Sep 2016 01:46 PM

Girls how long does it take to whip with agar?

The girls made marshmallows yesterday, everything was beautiful according to the recipe in the morning, but there was no sugar crust, glued the halves and sprinkled them with powdered sugar, and by evening it swam wet and the powdered sugar began to melt. What did I do wrong or needs to be kept in the refrigerator. And I also got it not very strong, but tasty.

Girls, tell me, what is the shelf life of homemade marshmallows?

The girls made marshmallows yesterday, everything was beautiful according to the recipe in the morning, but there was no sugar crust, glued the halves and sprinkled them with powdered sugar, and by evening it swam wet and the powdered sugar began to melt. What did I do wrong or needs to be kept in the refrigerator. And I also got it not very strong, but tasty.

marshmallow must be dried for at least a day. glucose is added for longer storage. stored well not in the refrigerator, just at room temperature

Excellent marshmallows turned out, although they remained a little sticky, apparently agar is like that. Thanks for the recipe!

I liked it more after about 3 hours, it melted in my mouth. and when the day dried up, the crust took, the sugar powder did not adhere well and he became like a stale or dry inside. what's wrong?

I decided that I wouldn’t do the marshmallows with us. "Krasny Pischevik" makes it very tasty, especially in chocolate, I’ll buy a couple of things for myself, but no one else eats it here. But as a layer for the cake will be normal, only the sugar needs to be reduced, lusciously sweet.

Thank you very much, I wanted the marshmallow.

Today I did it for the first time, a little out of order)))

It's not the first time I've done it, just great! This time I made marshmallows in chocolate.

Adaptation for KM Kenwood:

Since my applesauce was already ready (from blanks), I took 120g of sugar. Everything else is prescription.
For convenience, you need 2 bowls.
I put mashed potatoes in plastic, added vanilla and sugar.
I put the pre-soaked agar into the induction and turned on the heating to 100 g. As it boiled, I added all the sugar, put the flexi nozzle and, with constant stirring, cooked for about 8-10 minutes at a heating temperature of about 120 grams, but the temperature of the syrup itself was lower. It is necessary to heat it to 110 grams or until the thread appears when lifting the whisk.
We put the bowl of syrup aside, put the bowl with mashed potatoes, add half of the protein and start whisking at maximum speed, the mass will begin to brighten and increase. Add the remaining protein and beat until it increases, at least 2 times, and the mass is whitened and without ceasing to beat in a thin stream, pour in the syrup. the mass will begin to grow before our eyes. We beat for another minute, I was afraid that my whisk would completely sink, so as soon as I poured it in, I turned it off almost immediately.
Then everything must be done very quickly, because the mass will begin to freeze when it cools. Prepare the paper on which you will place the marshmallows and a pastry bag in advance. Transfer the mass to a bag and siphon off. I have a big bag, I filled it 2 times.

Thank you, Ksyusha!

The girls made marshmallows yesterday, everything was beautiful according to the recipe in the morning, but there was no sugar crust, glued the halves and sprinkled them with powdered sugar, and by evening it swam wet and the powdered sugar began to melt. What did I do wrong or needs to be kept in the refrigerator. And I also got it not very strong, but tasty.

Tanya reduced the sugar rate? I think that's the point

Dear members of the forum, there is neither agar nor pectin, but there are a bunch of apples and a great desire to sell apple marshmallows. Please share who has a proven recipe for gelatin. Or a reference
There is also molasses.

Girls dear, what am I doing wrong? My puree with protein does not whip into such an airy mass, it does not hold on a whisk, and it does not brighten too much ... Do I beat a little? Made 2 parties today, they are still drying. But there is a feeling that they will not be airy, some kind of rubber in appearance. And it smells like agar

Many thanks to the author of the recipe, just a discovery for me was homemade marshmallows! I did it several times, I still continue to work on the mistakes, it’s not very good to beat the mass with high quality)) but still it's sooooo tasty! yesterday was crimson. boiled raspberries with sugar and added about a teaspoon of pectin.

[Zephyr according to GOST "]

Thank you so much for the recipe, N @ T @. Here is my reportZephyr according to GOST "

I did it ... well, not really. It froze, but it didn't work out beautifully, the mass pours out of the bag, and that's it ...
Did you mix up the protein puree? Barely barely planted the already practically cold mass, so she kept at least some crooked shape with a sin in half.
Agar is definitely a worker, but maybe she weighed the amount incorrectly. Recently I bought a new scale (old loved ones died, unable to withstand constant washing from flour and sugar), and they are kind of silly.
In short, either skis don't go, or I'm not good. I wrote it purely for statistics, so that those who did not succeed either did not feel lonely

Chiribim, did you cool the mashed potatoes before whipping? was the syrup cooked to the desired state?

[Inessa82]

Inessa82, mashed potatoes, yes, it was cold. And I boiled the syrup, like for bird's milk according to GOST, to the same consistency. I cook the syrup, turn it off, then beat the whites (this time with mashed potatoes). While whipping, the syrup cools down a little, and I pour it directly into the bowl of the food processor, in a trickle.

Do you change the temperature of the syrup or by eye?

Added Wednesday, 09 Nov 2016 12:16 PM

Was the puree thick?

[Chiribim]

Chiribim, for the first time I also cooled the syrup, it did not work, the mass also flowed out. The second time the syrup was brought to 110 degrees, immediately poured into the whipping mass. Everything turned out great.

[Inessa82]

Inessa82, no, there is no thermometer, everything is by sight.The puree was watery, not dense.

Added Wednesday, 09 Nov 2016 12:40 PM

LisaNeAlisa, do you think it's not brewed? I'll try again later, there are many more apples

The puree was watery, not dense.

I recently made on cherry jam for a layer of cake, and that was brewed, there was just less of it.
It is necessary with a thermometer, it raises the temperature in different ways, sometimes faster, sometimes longer.

Agar-agar requires dissolution in water at a temperature of 90-100 degrees, but begins to solidify at a temperature of 40-45 degrees.

[Galina]

Galina, it is necessary to bring the agar to 110 degrees.

[Galina]

Galina, it is necessary to bring the agar to 110 degrees.

Yes, I know. it's more about solidification .. do not bring it to a cold state ... this is not gelatin ..

Yes, I know. it's more about solidification .. do not bring it to a cold state ... this is not gelatin ..

Hardening along the rim, you can watch how it starts to walk tight and a hole forms under it, so you can lay it out.

There are many recipes on the Internet, but this one for me is the most understandable, visual and not confused)) Thanks to the author for the recipe!
I have already made marshmallows three times, constantly different results. I have the main problem - the marshmallow does not turn out embossed ((
So I have questions, I ask for help))
1) There is a thermometer. But no matter how much I cook the syrup in time, more than 105 gr. does not show. And with a thermometer like all the rules, I can not understand what is the matter. I focus more on the sugar thread flowing from the shoulder blade. And I cook the syrup for a long time, about 10-15 minutes. How long do you cook the syrup?
2) How much do you need to whip the syrup with the apple-protein mass? I beat for three minutes, but apparently this is not enough. The marshmallow does not turn out to be embossed in any way (((I suspect that either I do not beat it, or the mass is too warm ...
3) They write agar begins to solidify already at 40 grams. So at what temperature should you start bagging? At 40 or higher?
I would be grateful to everyone for the answers)))

The main thing is to beat the mashed potatoes well with protein, my mass is whipped for about 10 minutes, at least until the syrup .. I always pour the syrup right from the stove, then beat the mass for 4 minutes if the mashed potatoes are well whipped, then the relief is immediately, well, the main thing is to cook the syrup, of course, who is without thermometer, then you can reduce the water in the recipe a little by 50 grams

Thank you very much for the detailed instructions, I made marshmallows 7 times today, from all the times I worked out yesterday, and this morning, flat cakes came out again. I have already re-read a bunch of information, changed the agar, and now, it seems, I found a mistake in your steps, I set to whip the protein and puree along with the syrup, and apparently my Kenwood went through it at 5-6 speeds and therefore the mass increased, and when the syrup was poured gradually liquefied. I don't know how to insert a photo, but the handsome one just came out)))

Good day to all!!!! The girls really want to make this useful tasty treat, last night I stumbled upon the topic by accident, I could not master it all, fell asleep, please tell me if there is an opportunity to buy agar-agar in Moscow, I have never come across it anywhere, be so kind

[Irisha]

is there an opportunity to buy agar-agar in Moscow

Irisha, as far as possible !!!

I order this in IM:

[Yarinka]

Yarinka, agar is not at all uncommon in stores, and even more so in Moscow, it is sold in any large supermarket in the section with confectionery ingredients (vanillin, baking powder, yeast, gelatin, etc.), you just did not pay attention.