Zephyr according to GOST

In the usual ones, definitely not, I'm talking about the five, Dixie, the intersection, the magnet, well, those that are next to the house, I've already tortured all the sellers ... in the subway and Auchan, then I'll find it, right ?!

Thank you for the recipe!)) It was delicious and it turned out the first time) though the mass was a little blurred, I realized that I was not beaten, after reading the comments I will also try with berries) here they are, my first-borns

Do not take Agar Kotani - the weakest of all that I have tried. Buy a good, professional pastry shop- Pastry supermarket, Delicious shop. Agar from Pudov company is excellent.

Do not take Agar Kotani - the weakest of all that I have tried. Buy a good, professional pastry shop- Pastry supermarket, Delicious shop. Agar from Pudov company is excellent.

Oh-great, thank you very much for the hint, so I don’t take Kotani, but now I’m going to the Internet to look for the closest to me these two unfamiliar to me, I hope so far, the store ... Honestly, for a hundred years I have not done anything outstanding in the kitchen, current classic breakfast, lunch, dinner, and occasionally compote And then kaaaak began to sculpt bread, pies, pudding today, mine is in a slight shock

[N @ T @]

N @ T @, Natalia! thanks for the recipe! Everything worked out the first time! Now they are drying up, the only thing is, I held a pastry bag 2 times in my life, the first time I tried to plant eclairs .. the attempt was very unsuccessful ((a bag of tapervea, this time it turned out better, but there is no experience, and I want other bags with nozzles! Tell me which bags better, at least just for marshmallows, and the nozzle size is approximate, and, I'll be completely insolent, where is it better to buy))) (can you poke a Temko?)

Added on Tuesday 21 Feb 2017 09:17 PM

Yarinka, if it's still relevant, I bought agar pounds in Auchan, today I made marshmallows on it, everything turned out great!

Added on Tuesday 21 Feb 2017 09:21 PM

and the recipe for real marmalade, by any chance someone does not have it?)

[Elena]

Elena, here's a topic on pastry tools:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45264.0

Marmalades in this thread (for every taste):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=567.0

[N @ T @]

N @ T @, Natalia! thanks for the recipe! Everything worked out the first time! Now they are drying up, the only thing is, I held a pastry bag 2 times in my life, the first time I tried to plant eclairs .. the attempt was very unsuccessful ((a bag of tapervea, this time it turned out better, but there is no experience, and I want other bags with nozzles! Tell me which bags better, at least just for marshmallows, and the nozzle size is approximate, and, I'll be completely insolent, where is it better to buy))) (can you poke a Temko?)

Added on Tuesday 21 Feb 2017 09:17 PM

Yarinka, if it's still relevant, I bought agar pounds in Auchan, today I made marshmallows on it, everything turned out great!

Added on Tuesday 21 Feb 2017 09:21 PM

and the recipe for real marmalade, by any chance someone does not have it?)

Of course it's relevant, but in which one did you take AUCHAN? ... I'll go ...

[Irina Dolars]

I took it a couple of months ago, on the bypass channel which, it is in a round jar, you need to look very carefully, it was on the top shelf, I barely found it.

Added Wednesday 22 Feb 2017 9:56 PM

Irina Dolars, Well, thank you! I’m like in a maze here, I wanted to see one thing, I caught my eye on another, while I was studying, I bought a third))) but I want ... I want a lot, which I did not want before registering on the site

Yeah, a little far from Moscow, but okay, I'll go get dressed

[Yarinka]

Yarinka, I didn't look from where you are))) but oh well, I think there are also Moscow Auchan)))

I decided to stay at home .... I need to congratulate my boys on the holiday, otherwise they won't understand.
Forum boys, youths, men - Happy Defender of the Fatherland Day, let everything in your and of course our families, the country be peaceful and calm and so that no one should be protected from anyone - Happy Holidays !!!!!

I join Irina! Happy Defender of the Fatherland Day to all men! Goodness and peace !!!

Congratulations here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=200415.0

Marshmallow again! Thanks for the recipe !!!!!


and cut

Marshmallow again! Thanks for the recipe !!!!!

You are welcome!

Thanks for the recipe! I make marshmallows often, all according to the recipe, but a little less sugar in mashed potatoes (200g). Delicious!

Sorry, the photo turned upside down for some reason, I don't know how to fix it

I finally bought agar and made this marshmallow, well, and how a particularly gifted woman made a stupid mistake, and in general, more than one - when the syrup from agar with sugar was already cooked, I, a smart little head, decided to cool it in a bowl of cold water - he famously began to thicken and somewhere half I ripped off with a spoon and threw in apples perfectly whipped with protein, but after all, according to the mind, it was probably possible to warm up again and fix everything ..... probably ?! As a result, there were small lumps of agar with sugar in the marshmallow mass, because of this it was poorly squeezed out of the bag, for the same reason it was not frozen well to glue them together, I picked them off with a knife from baking paper, and sweet ones that were put into the refrigerator and forgot about them, well, yes, they did not keep their shape.
Girls, take such a needlewoman into your marshmallow circle ?!

[Yarinka]

Yarinka, why did you decide to cool it? I immediately pour boiling water, and it is also important for me as a heat treatment of protein ... and I also take more Agar-agar, so the marshmallows are stronger, I wanted to write how much and I don't remember, 12 or 14 grams ... there will be an experiment again , only now I will write down the result. Although I think it depends on agar-agar ...

The author wrote to cool it down a little, so the ward was crazy and suggested cold water in a bowl ... and it turned out sweetly, sweetly, maybe someone tried to make sugar from one third, for example, are there such?

Yes, I have reduced in both apples and syrup. I started with 100 grams of total sugar weight, and then went up to 200, but in that experiment I added pectin to the soaked agar, and my syrup came out in lumps, apparently pectin should be added to apples, or not added at all)) the experiment failed) and my husband begged enough marshmallows))) will need to be renewed, the problem is drying, the kitchen is 5 m2, there is nowhere to lay out. Oh, and also, my parchment is bad, it sticks to it so that you can't peel off the marshmallows, 1/3 remains on the paper, and everything goes well from the cling film, I wrap cutting boards around it.

Vooot-100-200 sugar, I think it will not be worse, the view has not changed-Lena? And the pectin is probably generally superfluous, it is in apples and so it is ... I will also lay either silicone or a film so that I lag behind. In general, I want to try, so that the maximum usefulness is only apples, agar, protein and a minimum of sugar, I apologize in advance to the author of the recipe ... yes, I blended apples right with the skin, everything was ground ...

Girls, marshmallows are still a sugary confection, and if you completely reduce sugar, then it will be something else, and you will have to store it in the refrigerator. I make marshmallows quite often, I reduce sugar, but not a lot, I replace some of the sugar with glucose syrup, I try to take the most sour apples + (sometimes) a couple of tablespoons of black currant puree, agar-agar is always 8-9 grams, I store at room temperature, never punctures It was. Irina, the first experience is gained, now it will be easier. Yes, and the agar-agar-sugar mixture could be reheated. Well, and with the marshmallow, which is already in the fridge, try the cocktail - milk, banana from the freezer and marshmallow - beat everything in a blender. Try it, you might like it.

Girls, marshmallows are still a sugary confection, and if you completely reduce sugar, then it will be something else, and you will have to store it in the refrigerator. I make marshmallows quite often, I reduce sugar, but not a lot, I replace some of the sugar with glucose syrup, I try to take the most acidic apples + (sometimes) a couple of tablespoons of black currant puree, agar-agar is always 8-9 grams, I store at room temperature, never punctures It was. Irina, the first experience is gained, now it will be easier. Yes, and the agar-agar-sugar mixture could be reheated. Well, and with the marshmallow, which is already in the fridge, try the cocktail - milk, banana from the freezer and marshmallow - beat everything in a blender.Try it, you might like it.

Oooh-thank you, there are so many super-useful tips at once, I will definitely take everything into account, special thanks for the tip on "disposing" of my marshmallow, I am very grateful to you, Tatiana!

I would be glad if it comes in handy. and yet, you can make a marshmallow (look at Chadeyka, or maybe there is a HP), there is still much less sugar.

Here, 100 grams less sugar was definitely tastier (for me and everyone who tried the difference) it was tastier, they also sprinkle powder on top of it, so on top of that, there is no sugared crust, it is, but another, more elastic, more marshmallow, if possible so put it)) but agar is different, I put more from "poods", and the marshmallow is more viscous when it dries up, it was on him that dad said, oh, as in childhood)) and when it was less and sweeter, they ate of course, but they said it was not marshmallow, and the whipped mousse is frozen ... with a sugar crust ... maybe the sugar is different, I don't know ... and yes, I am breastfeeding, and there is no reaction to it, but on the purchased one, the child's cheeks are immediately red ((( on any ((before I was afraid to experiment, but here my husband said do not regret the agar, and I increased it, and I am very pleased with the result! I repeat, I read that agar-agar sometimes needs a different amount in the same dish, depending on the manufacturer of this or that agar.

Yes, Lena, you're right, agar can be of different strengths. I usually use 1000. It’s very good that you have chosen your version that suits your taste. When you do it yourself, you at least know from what and without any harmful additives.

And I have not indicated what brand of agar is ((((the firm "S. Pudov", but imperially derived the formula for itself)

Pudov agar - disgusting, worse than ever

Which one is good and where do you get it?

Lena, look you have a delicious shop in St. Petersburg.

Which one is good and where do you get it?

I take it by weight in confectionery stores, including delicious

Thank you! There is variety in price and manufacturer ,,, Chile, Indonesia, Germany ...

Girls, good evening!) I am to you for advice.
I make marshmallows (before with a hand mixer, it's clear that there was a problem with whipping, but now it's a planetary one - it's great !!!) BUT!
My marshmallow lacks elasticity or something (I attach the photo below). what's wrong? It certainly doesn’t get sugared, but on the contrary, as if moisture evaporates from it and it becomes slightly wetter and shrinks in size ..
I do this: I boil mashed potatoes (I take what is, blackberries / strawberries in the photo) 200 g with 50 g of sugar. I cool it down. I throw it into the mixer with 1 or 3 (I did it this way and that, the result is the same) proteins. The mass turns white and the chorus whips up.
Water and sugar 200g (I chose a recipe with low sugar content - this is a recipe from Bredis. She has a wonderful elastic marshmallow), it boiled, I pour 11 grams of agar (agar on the cakes is quality-tested). I cook it to the nozzle and pour it into the squirrels. Everything is whipped super, the relief is also excellent, it tastes red, but where is the elasticity ?! Unclear help me figure it out, pliiiz


This is the next day after the day of ripening, that is, on the 2nd day after jigging.


And this is after a light press. It does not bounce as it should ..

Girls, maybe someone will tell me - I'm looking for a recipe for dietary marshmallows, on any sugar substitute, preferably on stevia, fitparade. No cottage cheese. Thank you in advance.

Girls, help, please, deal with agar. Look here pliz https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9502.new#new

And another question. The puree boiled down thick, but with the addition of sugar it liquefied. Will it beat up?

Yes, it will beat! the most correct, take the recipe, and then make an adjustment. (I would do that.)

Girls, I seem to have a problem with both whipping and sugar. There was no white sugar, I did it on brown. The syrup turned out to be very thick at 110 degrees. The photo of the recipe shows that it is thinner. Probably not good for cane syrup, right? And my Ankarsrum does not whip in the best way, the bowl is specific, in the middle of the leg, on which the corollas are held. When whipping, it sprinkles on the sides of the bowl and does not capture the mixture back.Pouring syrup is almost unrealistic, for me at least. If you cast at the junction of the wall and the mass, then the corollas do not capture, if a little further - that's it, the winding on the corollas went. The catastrophe is complete! As a result, a quarter of the syrup did not get into the base. And the base itself liquefied and settled. And I went into 1 bag! Can you imagine? As a result, I got a flat marshmallow, there is no relief, I have 25 pancakes. The underside is not sticky, it also grabbed with a crust. I also smell a proteinaceous smell.
Any recommendations? I would be grateful!

[Nata]

Nata, yes, a problem. Puree with protein should resemble a persistent cream and not fall off the whisk



And my syrup is also thick



But I cook with added glucose syrup

Natasha, apparently, the type of sugar is not so important
I found it (made of reed):

Marshmallow according to GOST
Water - 150 g
Apple (Antonovka or firm green) - 4 pieces
Agar-agar - 4 tsp
Sugar - 700 g
Vanilla sugar - 1 tsp
Powdered sugar (for sprinkling ready-made marshmallows)
Egg white - 1 pc

Soak 4 teaspoons of agar-agar in 150 g of water for 1 hour. 4 apples (Antonovka is the best option for marshmallows, it contains a lot of pectin - a natural gelling substance), peel, core and cut into quarters.

Bake apples in the microwave for approx. 6-7 minutes (do not forget to cover with a lid, otherwise you will have to wash everything later).

Grind the baked apples with a blender, add 250 g of sugar (I have black cane sugar, you can use regular white, then the marshmallow will be white), a spoonful of vanilla sugar (if vanillin, then a pinch) and mix well with a blender. Leave to cool completely.

Heat the agar with water to almost boiling while stirring to dissolve. Pour in 450 g of sugar, bring to a boil and cook for 5-10 minutes, until the syrup begins to stretch with a thin thread from the spoon.

Beat the applesauce with a mixer with half the protein for about a minute. Add the remaining half of the protein and continue beating until the mass increases in volume, brightens and becomes fluffy.

Add the syrup (hot, but not boiling) in a thin stream to the puree, beat constantly - don't stop!

Beat for another 5-7 minutes, until the mass becomes very dense and keeps its shape.

While the mass is still warm, even hot, we deposit the marshmallows through a pastry bag (or through a file, cutting off the tip). We do everything very quickly, because agar sets literally "on the go".

Do not touch the marshmallow for a day - let it stabilize and dry out. After a day or two, sprinkle with powdered sugar and combine in pairs. We enjoy the forgotten taste of our serene Soviet childhood.

Marshmallow with cane sugar turns out to be beige and has a light caramel taste - almost crème brulee!
But this classic marshmallow is made from white sugar:
a source 🔗

[Arka]

Arka, the marshmallow beater is important! Ankasrum does not capture (strange, exactly?), I did it only in a stationary mixer.

Girls, Irinka, Oksana, thank you!
The sugar calmed down. And the mixer ... Sadness and no other, that's an ambush !. There is a very weak brown wireless with a dying battery. Apparently, the marshmallow will not obey me. But I'll risk it one more time.
But what about the syrup? Due to the density, some of me remained at the bottom and sides of the pan. Are you draining clean?

As much as it flows down. In a stationmixer, pour along the side of the bowl if there is not enough protein. And if the squirrel is half a bowl, then you can get between the wall and the rim, who is sighting. When it turns out to pour the syrup into the protein, the whisk captures and interferes faster - high speed is important.

Marshmallow - mint, rose, lavender.

Girls, help. All right. My strength is gone. 3 !!! Once the marshmallow does not work!
Maybe I interrupt him at some stage? Is it possible?
Puree with protein is whipped smartly. Up to holes at the bottom. The consistency is like a protein custard. Air.
Added agar. 12gr. The nozzle is wonderful. I pour in hot without stopping whipping - the mass does not increase! Finally! Only less and less. Falls down. She didn't beat me to the end. I planted what was left.
Well blinne! What's wrong!? Am I interrupting the puree? Do you need up to holes?



🔗
Rubber substance.
Rubber product. fifty!! Pieces with a full serving!
The bowl became half full, so it sank. At the stage, the puree was slightly more than 2/3 of the cup full

[leoalla]

leoalla, Alla, the marshmallow keeps its shape due to good whipping, and it is at the second stage, here it is not whipped well. But at the first stage, I think you interrupt him. Try not whipping to such hard peaks. Well, the rubberiness is agar. 12g is one and a half times more than the norm, why is it so much?

why so much?

The first two times I associated failures with agar, so I increased the rate.
So I interrupt at the stage of mashed potatoes. When should you stop? How to understand?

here it is not whipped well

At the second stage, the more and longer I beat, the thinner becomes and falls. The past times I just poured it into the mold and put it in the layer in the cake. In this one, I was short of liquid. I managed to plant it.

[leoalla]

leoalla, Alla, the reason may be in the agar, if the marshmallow hardens badly.

When should you stop?

Protein + mashed potatoes increase in volume, brightens well, steadily, but slightly thinner than whipped just whites with sugar, that is, it still has a lot to beat, which it does after adding syrup.

that is, he still has where to whip,

I hope here it is, my mistake.
Fuh. Went to the marshmallow battle for the fourth time, yomayo.

the reason may be in agar, this is if the marshmallow solidifies badly.

It always freezes perfectly. So you don't need to increase. Yeah.
And also syrup. It must be strongly interfered with and shaken from the bottom, right? And then I have such a plump skin right at the bottom of the sugar-jelly is formed hard .. And you won't get rid of it later, when the dishes are already mine.

stable, but slightly thinner than whipped just whites with sugar,

This is probably the point of my problem. I didn't stop there.

Alla, I take 8 g of agar and the syrup is not very thick, I pour it right away, without cooling, very little remains in the pan. Yes, and I have sugar + glucose syrup in syrup. I mix the syrup slightly, although I read that after boiling, you don't need to interfere. I hope you succeed. Good luck!

[4er-ta]

4er-ta, Thanks a lot for your help!