Marshmallow according to GOST

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Girls, you have such delicious pictures that you cannot pass by!
And if you consider how my husband loves marshmallows, then you yourself understand, I was simply doomed to make it.
From deviations from the recipe: apples of an unknown design from a wild garden and 20 percent less sugar.
The marshmallow turned out to be very tasty, snow-white, delicate, elastic, like a ball, with a clear apple flavor, perfectly keeps its shape, it did not shrink when dried, ... there are still a lot of positive epithets, verbs and interjections.
But. The store inside is clearly denser and more "rubber" just to taste (in terms of elasticity when pressed, I have all the rules).
Now a question.
Is it necessary to achieve more, store, density and rubberiness, and if so, how?
I have Pudov agar in a white round jar. Perhaps you should take it a couple of grams more? I also did not measure the temperature of the syrup, but it boiled with lush foam. Invert syrup was added to the syrup along with sugar.
Your opinion? It is necessary to achieve baboutMore similarity in consistency to industrial marshmallows?

Olya, agar is responsible for the density, I have not come across Pudovsky, but

Pudov agar - disgusting, worse than ever

Can change

Can change

Thank you for your opinion, Tanechka!
For now, I'll try to indulge in the amount, because the apples are already there, and there is no time to look for new agar.

I also noticed that today the marshmallows are a little denser inside than yesterday, and they began to spring a little by a tooth. And the apple spirit became weaker. Feels very similar to a very fresh storefront.
Perhaps I got excited early yesterday.
I'll watch. Perhaps they just need to stretch out a little.
I keep it in a box with a slightly closed lid so that it can be ventilated.
Report for me.

Today the marshmallows inside are a little denser than yesterday, and they began to spring a little on a tooth.

That is great! So everything worked out. I also like marshmallows more, which will lie down a little.

[N @ T @]

N @ T @, Nataliya, thanks for the recipe. Here you have such beautiful zifirinks, I have wanted to try for a long time. I came to show what I did. He did everything according to the recipe. Apple Semirenko. Baked in the microwave. For the first time in my life I had to deal with agar. An interesting thing. I never thought that it freezes so quickly. This is how I did it for the first time and did not take into account some of the nuances. When I added agar-agar syrup, it seemed to me that I needed to introduce it at low speed. I injected it at 4 out of 6 speeds in my kneader. The entire wall of the bowl was in sticky syrup, and I did not guess right away with a spatula, and then everything froze and it was useless.
N @ T @, wanted to ask approximately at what temperature the syrup is introduced. I cooled it down a little, and introduced it in a thin stream. Was not very hot and stringy.




I really liked the taste, the taste is straight from childhood. I even tasted apple sourness.

It turned out a lot, my eye and hand are not very good, I have something to work on. ... But I'm not a sorceress, I'm just learning. But now I know that I need to buy a bigger attachment and a large pastry bag. And then my toy, small, they are probably for something else, not for marshmallows for sure, because there is a lot of it.

at what temperature is the syrup injected

85—90°

[gawala]

gawala, Galina, Thank you so much!!!

[Olga VB]

The marshmallow turned out to be very tasty, snow-white, delicate, elastic, like a ball, with a clear apple taste, perfectly keeps its shape, it did not go down when dried, ...

Olga VB, and whipped with a whisk or K-shaped? I have already cooked mashed potatoes, I'm waiting for an answer. Thank you in advance!

whipped with a whisk or K-shaped

Beat with a whisk at high speed.

[gawala]

Beat with a whisk at high speed.

gawala, Thank you! And then I'm at a loss, I beat the protein custard with a K-shaped, I thought, what if it is possible here too ... Thanks again!

And then I'm at a loss, I beat the protein custard with a K-shaped, I thought, what if it is possible here too ... Thanks again!

Whisk. Take a look at the first page. there is a photo, everything is whipped up with a whisk.

[gawala]

Whisk. Take a look at the first page. there is a photo, everything is whipped up with a whisk.

gawala, I saw it all. I have a very fluffy whisk and it's hard to pick out the protein from it, here's the custard protein cream and beat it with a keshka, Olga VB, thanks to her, I advised.

I have a very fluffy corolla and it's hard to pick out protein from it

Wow, they do happen .. I didn't know .. Well, the main thing is that everything would work out ..

[Peter Push]

Peter Push, Natasha, I'm sorry, I didn't see the question
Whipped with a whisk. Everything gets out of it quite well, tk. the mixture turns out to be heavier than just whipped proteins, and we bring it not to such a stone state.
But I think that everything will work out with K-shkoy, because the meringue is perfectly beaten with it.
My advice: beat everything up to foam with half of the protein, and then add the other half and finish to soft peaks in just a few passes at the maximum speed of the whisk / K-shki in a circle, then the consistency will turn out good.
Good luck!

My advice: beat everything up to foam with half of the protein, and then add the other half and finish it to soft peaks in just a few passes at the maximum speed of the whisk / K-shki in a circle, then the consistency will turn out good.

It was these words that I was looking for!
Also tell me how long you need to beat after the syrup is introduced. And then I beat it up.

[Nataliya]

Nataliya, I have a fluffy one too, it came out normally and whips with a bang just!

Also tell me how long you need to beat after the syrup is introduced. And then I beat it up.

To be honest, I did not remember the time, I just looked to make it like a soft meringue, but at the same time it kept its shape well.
Actually, I turned on the whipping at maximum speed and poured the syrup from the edge in a sooooo little trickle. At the same time, at first, the mixture began to settle a little.
When she poured in all, she continued to beat until the volume recovered, and even increased slightly.
It seems to be not very long, and turned it off.
But this is the first time I have made this recipe, it is not a fact that my technology is optimal. Everything is by eye, intuitive.
I want to do more on the weekend, I will try to remember the stages more accurately.

I'm again with marshmallows, vanilla. Made based on "Endless Vanilla" by P. Erme. It turned out very tasty!

[Tanechka]

Made based on “Endless Vanilla” by P. Erme.

Tanechka, from this place in more detail please ...

[Crochet]

Crochet, Inna, GOSTovsky marshmallow, just a combination of three types of vanilla - Mexican, Madagascar and Tahitian (1 pod each). Erme has recipes for such pasta and tart - "Endless Vanilla", it turns out very vanilla.

And yesterday I remembered that I hadn’t made baskets for a long time, and I also stamped sand ones.
I look at them and think about what to fill, and then apples come across my eyes. Well, then you get it, right?
In general, I stuffed them with this marshmallow, only slightly undershot it, so that a more moist, more creamy structure turned out. And she added maple syrup - sheep! Very tasty and beautiful baskets turned out

Whipped with a whisk. Everything is knocked out of it quite well, since the mixture turns out to be heavier than just whipped proteins, and we do not bring it to such a stone state.
But I think that everything will work out with K-shkoy, because the meringue is perfectly beaten with it.

This time she whipped with K-shkoy - everything turned out great. So I will continue to use it in order to shake it out easier.

nine!!! I got a marshmallow !!! Urrraaa !!!




]
Girls, this video helped me. There is only 400 g of sugar (100 in puree, 300 in syrup). Not cloying.
And the key point where I was wrong, and the video emphasizes this, is the whipping time after the syrup was injected. It's 20-30 seconds !!
And the first stage of whipping before the introduction of the syrup should be steep peaks. Like a wet meringue, almost with a hole in the bottom.
Marshmallows are like a cloud. Springy, porous and lightweight. The mass is squeezed out of the bag like a protein custard. Doesn't pour. Simply gorgeous.
So, girls, my mistake was that I interrupted the marshmallows in the second stage.

[leoalla]

leoalla, Alla, well done! Marshmallow is very beautiful! I love marshmallows, I make them often, but according to the GOST recipe, now I will try your version. Thank you for the video.

[Alla]

Alla, well done! And thanks for the video!

Just remove the activity from the video link! Leave the link without BB code

Do it!
Thank you!

Another question. So that the marshmallow is not sugared into the syrup before adding sugar, after boiling water with agar, add 100g of invert or glucose and minus 100g of sugar from the dose, which we put in the syrup according to the recipe. Right? I'm not wrong?

I think yes. In addition, it will be twice as sweet.

I forgot to write. This is my lime marshmallow.
With lime juice and lime zest. Added to the syrup when cooking, along with sugar.
The aroma is simply enchanting! There is also a lime flavor! Added micron of American turquoise dye.
I just got into a mess and took the closed star attachment. Pieces of zest got stuck several times.
If the marshmallow is with additives, you need an exclusively open star. The relief, of course, suffered a little because of this.

Still in relief

micron turquoise dye

Noticeable! But it seems that not all marshmallows are dyed

But it seems that not all marshmallows are dyed

Yes. So I intended. So that there were white salads. But the difference is hard to see.




Chota on invert did not turn out banana-strawberry. The nozzle did not boil down. Boiled + dry agar straight into boiling syrup. But xs will freeze. It stands embossed. Cold but stringy.
Virgo, should there be a nozzle on the inverter too?



True, the inverto in the refrigerator is already 6 months old.
What are your thoughts on this?
Banana + strawberry boiled with pectin + then ready-made apple.
The puree was perfectly whipped with the protein.
100% syrup messed up.
Maybe a lot of invert?

[Alla]

And the key point where I was wrong, and the video emphasizes this, is the whipping time after the syrup was injected. It's 20-30 seconds !!
And the first stage of whipping before the introduction of the syrup should be steep peaks. Like a wet meringue, almost with a hole in the bottom.

There are a lot of marshmallow recipes, I cooked in different ways, but I always do exactly the opposite - at first - until soft peaks, and the second stage, after the introduction of syrup, 2-3 minutes to dense peaks, there were no punctures. And yet, I wanted to ask,Alla, marshmallow is not very porous, just like foam, is it?

not very porous, just like foam, it turns out

No, not foam. Marshmallow is like store-bought, but lighter, not as dense. The holes are larger.

[leoalla]

leoalla, OK, thanks! Tomorrow I will make Antonovka + currants.

Tpk and did not freeze on invert. Pasty. Why? Where is it now? Can you mix agar somehow or that's it?

True, the inverto in the refrigerator is already 6 months old.

I store invert without a refrigerator at all, sometimes much longer than six months. The flight is normal. Perhaps the strawberries have slightly chewed up, or in the finished applesauce there were not only apples, but some other anti-chegoito component Well, although the banana whips perfectly, it dries with difficulty.
But I think that everything should be tasty anyway.

Excessive invert syrup can lead to viscosity and syrup production. It gives a good result with a content of up to 23 percent, - I read this

[4er-ta]

4er-ta, Thank you!
It can be seen that there were a lot of my 100g per recipe

in the finished applesauce there were not only apples, but some other anti-chegoyto component

I baked puree from apples. I boiled banana and strawberries with pectin and sugar in the micra. It can be seen all the same invert overdone.
Where are these marshmallows not frozen now?
Only for cocktails?

Only for cocktails?

Can be used in baking any - as a layer or cream

[4er-ta]

4er-ta, exactly! Cupcakes will go as filling !! Super!! Thank you!

Bake baskets and add these marshmallows on top. Delicious!

[Olga VB]

Olga VB, I already raked them into a bag. One of these days I will fill the mouthguards. They are generally like jam dense.

It's strange ... Sometimes mashed potatoes with protein do not whip well, that is, there are no peaks at all, so after adding syrup I beat for a very long time, up to 20 minutes and everything works out.

Thank you very much for the recipe. Made from frozen berries. First with a blender, then boiled puree. Beauty and deliciousness!

Girls, I can not insert a link from the tablet. Check out Gardamon's YouTube video live on March 3rd. I liked how people do it even without glucose. So she poured in not even boiling syrup, he stood with her for a while. Showed how to make with chocolate, citrus. There is a separate video of lavender marshmallows. And she makes all the marshmallows only on applesauce. If you want strawberry, then put the applesauce 50 g less and add only 50 g of strawberry puree. And uses only agar Indonesia with a density of 900

[Vera]

Vera, could not find such a video.
I'll wait for your reference, because I often make marshmallows.

[Olga VB]

Olga VB, Olga, catch it!

My advice: beat everything up to foam with half of the protein, and then add the other half and finish it to soft peaks in just a few passes at the maximum speed of the whisk / K-shki in a circle, then the consistency will turn out good.

Olya, I'm going to do it for the first time, I want to understand this moment for myself.
You whisk the puree and half the protein until very very, then add the rest of the protein, and then the agar syrup?

[Vera]

Vera, could not find such a video.
I'll wait for your reference, because I often make marshmallows.

You whisk the puree and half the protein until very very, then add the rest of the protein, and then the agar syrup?

Zhenya, it was about the fact that it was not possible to whip to soft peaks, but all the time the person brought them to hard ones, did not feel where to stop.
Therefore, I suggested such a method to get soft peaks, if it doesn't work out otherwise.
I don't do that, as I described above, I manage to stop in time.
Therefore, the first time you make all the protein at once, and then after adding the syrup you will see that even with solid peaks everything works out fine, just after the syrup you need to look according to the state and not overdo it so that it beats normally to the state of a cream, and not meringue, and did not have time to cool down, because then quickly hardens.

Still, girls, I liked not to be fooled with deposition for home use.
I always do 250 g, it turns out to be a large volume.
I dump everything into a deep baking sheet, level it, give it a couple of hours to grab a little, cut it into rectangles like a shop marshmallow - it turns out quickly, conveniently. Perhaps not so beautiful, but quite aesthetically pleasing.
Sometimes I grease the baking sheet with oil, sometimes I forget, but it also sticks off normally.
Good luck!

[Alla]

Alla, what price did you set? and you can link to the boxes, please



leoalla, Alla and another question, what size is your marshmallow? how many pieces do you get per serving?

leoalla, Alla and another question, what size is your marshmallow? how many pieces do you get per serving?

I will do it tomorrow, I’ll say for sure.
I will write links in private



I think to take 6-7 UAH / piece. And you?

[Alla]

Alla, I haven't sold yet. I got 20 pieces from a portion. While I'm asking the price, I still have no boxes