Svetlana051
I looked at the composition on the label so that there was no water and already did it twice, freezes before my eyes
N @ T @
Svetlana051
Thank you for the information: rose: If you are confident in the manufacturer and in the quality of the product, you can really use and make the cooking process even faster
argo
Quote: Svetlana051

I looked at the composition on the label so that there was no water and already did it twice, it freezes before my eyes

and even without agar?
CurlySue
Girls, here someone wrote: "bought agar from Lily?"
Which Lily is this? Give pliz a link to her profile or what nickname?
I should also buy agar.
Ukraine.
N @ T @
CurlySue
I also bought Tanya - Zhivchik bought from Lily-Lyulyok https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=31266.0
argo
Quote: CurlySue

Girls, here someone wrote: "bought agar from Lily?"
Which Lily is this? Give pliz a link to her profile or what nickname?
I should also buy agar.
Ukraine.

probably right here

https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=31266.800
Svetlana051
Quote: Svetlana051 from Today at 03:12 PM
I looked at the composition on the label so that there was no water and already did it twice, it freezes before my eyes

and even without agar?

Why without agar, I only have pectin and molasses,
N @ T @
argo
We are straight, like Chip and Dale - at the same time rushing to help in search of agar
argo
Quote: N @ T @

argo
We are straight, like Chip and Dale - at the same time rushing to help in search of agar

CurlySue
Quote: Argo

probably right here

https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=31266.800
Thank you, Argo!
Zhivchik
Quote: CurlySue

Girls, here someone wrote: "bought agar from Lily?"
Which Lily is this? Give pliz a link to her profile or what nickname?
I should also buy agar.
Ukraine.

How .... You haven’t been to Lily Lyulyok yet?
Well, everything, if you just go to her "visit" once ... you won't get away from her without a big shopping bag.

Natasha N @ T @, see how popular your topic is? Everyone loves childhood marshmallows.
goldenflov
but what do you think, it is possible to replace mashed potatoes with children's store from jars without strong taste losses?
argo
Quote: goldenflov

but what do you think, it is possible to replace mashed potatoes with children's store from jars without strong taste losses?

well, here's the message

Quote: Svetlana051

I made marshmallows according to the same recipe, it turns out delicious, I made it from apples for the first time, then I was too lazy to bake, grind ... And I bought applesauce in the children's department, and everything worked out, I did it without molasses and pectin - there is none

Quote: Svetlana051

I looked at the composition on the label so that there was no water and already did it twice, freezes before my eyes
N @ T @

goldenflov
You can, you just need the mashed potatoes to be thick, without water and sour. If the puree is sweet, reduce the amount of sugar
argo
Listen girls .. but in Soviet times .. applesauce was sold not only for baby food .. can anyone remember .. in half-liter cans? is it really not for sale now .. something I did not pay attention ..
lu_estrada
Natasha! Thank you for the delicious taste of childhood! Cooked with no sugar applesauce, no time to run for apples. I used sugar only for syrup - 450 gr. Added lemon juice.
The taste of store-bought marshmallows. Dries until tomorrow. it turned out 50 halves, less than yours, perhaps because I did not use 250g of sugar in applesauce.
N @ T @
lu_estrada
Use it with pleasure, I am glad that you liked it to your taste: rose: Bring a photo report with me on "You"
Olesya425
Nata, can you use pectin instead of agar? And then I touched agar somewhere, I can't find it.
N @ T @
Olesya425
No, agar must not be required
Olesya425
: cray: Bbblin ... And I found out on the internet that pectin is used to make marshmallows. Tomorrow I'll run to the store for agar, otherwise I've even baked apples. The husband says: why do you need this marshmallow? Go to the store and buy. And I don't want to shop, I want home.
Olesya425
I do not know how to insert these muzzles. That's where I hooked this zykaty, I myself do not understand.
Karolina
I also made a marshmallow today from ready-made applesauce, but I forgot to reduce the sugar, so it turned out sweet, but you know what is natural. There was no pectin, only agar-agar was added.I'm not friends with a pastry bag, but I trained with half the mass, of course, it turned out ugly, I laid out the other half in silicone molds. Now I'm thinking of getting it out of silicone tomorrow or today?
N @ T @, thanks for the recipe. I'll post the photos later.
N @ T @
Olesya425
Pectin is contained in apples, in different varieties the amount of pectin is different (therefore, it is possible to add pectin to apples), and agar is a gelling component. And be sure to try to cook it, it is better than the store one.
Karolina
You are welcome! : rose: Why in silicone? I'm afraid it will stick and be hard to reach. The bottom stuck to the parchment a little, but to the silicone, it seems to me, it will stick even more
Anna1957
Quote: Svetlana051

Quote: Svetlana051 from Today at 03:12 PM
I looked at the composition on the label so that there was no water and already did it twice, it freezes before my eyes

and even without agar?

Why without agar, I only have pectin and molasses,
What brand of puree?
Karolina
Why in silicone? I'm afraid it will stick and be hard to reach. The bottom stuck to the parchment a little, but to the silicone, it seems to me, it will stick even more
I could not resist and already tried to pull it out of the silicone. Those molds that I oiled out of them came out better. I was afraid that I would not have time to quickly and beautifully (and it turned out) with a bag, and I have bad nozzles (Ikeevsky) and I have no skill. Everything around was in cream, and somewhere I saw the marshmallow was deposited in silicone molds, I liked the idea (for such crooked hands like me) and decided to try it at the same time.
Countryman
Reported already.
Who is tired and does not want to steam with sticky, do so as I came up with back in the early 90s.
And you will be happy.
N @ T @
Countryman
Thanks for the idea!
Olesya425
Made! Hurrah! How to make such textured? I have them molded, but the texture is weak. Dried: Marshmallow, that is, the viscosity of a store marshmallow is not similar: it is not so viscous, I would say. Like a candy. Girls, help: what's wrong?
Karolina
Here are my silicone marshmallows, not completely dry yet. Next time I'll try to pour chocolate. I took Finnish puree, agar from Lily, I liked the agar, but next time I will add a little, I cooked the syrup for 7-8 minutes, I would have reduced the sugar (sweet for me). The friend's child ate with pleasure and not a little, although she eats little.
Zephyr according to GOST
Karolina
Another addition. She poured one marshmallow into a plastic mold, so it flew out of it with a bang. I slightly podnadovila from all sides on the sides, so that they would be a little behind the shape and turned over and the marshmallow smoothly flopped onto the table. Can anyone come in handy?
Anna1957
Quote: Karolina

Here are my silicone marshmallows, not completely dry yet. Next time I'll try to pour chocolate. I took Finnish puree, agar from Lily, I liked the agar, but next time I will add a little, I cooked the syrup for 7-8 minutes, I would have reduced the sugar (sweet for me). The friend's child ate with pleasure and not a little, although she eats little.
Zephyr according to GOST


Come, plz, in the topic "Where to buy in St. Petersburg" - maybe you can help.
N @ T @
Girls, I am very pleased with your attention to the recipe, thanks for your trust!
Olesya425
From what you describe - the lack of texture and marshmallowness, suggests that you did not beat him at the last stage (after adding syrup).
Karolina
Beautiful, snowy, you can't even say that I would also reduce sugar marshmallow, although everyone who tried my marshmallow was satisfied with the sweetness. A matter of taste, and sugar of different sweetness happens
Night
N @ T @, please tell me how much to beat applesauce by time when adding the second half of the protein.
N @ T @
Night
I wanted to insert step by step photos, but my recipe refuses to edit
The puree will become whiter and fluffier, then pour out the second part of the protein, and then beat until white and increase in volume
N @ T @
I made a batch of marshmallows yesterday. put 50 g less sugar (well, sweet to me) and everything worked out great, it settled in relief and dried out safely
Zhivchik
Quote: N @ T @

I wanted to insert step by step photos, but my recipe refuses to edit

Natasha, contact the moderator of this topic Anka_DL. She will help.
N @ T @
Hurrah!!!! : yahoo: I managed to insert all the step by step photos, I hope this helps you!
Night
Quote: N @ T @

Night
I wanted to insert step by step photos, but my recipe refuses to edit
The puree will become whiter and fluffier, then pour out the second part of the protein, and then beat until white and increase in volume

N @ T @ , I will definitely cook, I really liked the recipe and everyone loves the marshmallow
N @ T @
Night
Happy and tasty marshmallows, come with a report!
Night
I just finished making marshmallows, it took me exactly an hour from start to finish. It turns out it's not difficult at all. Tomorrow I'll tell you what I did.
N @ T @
Night
I will wait for the photo report and feedback on taste with impatience, I hope my yesterday's photos helped you and your feedback on the simplicity of the process can inspire other members of the forum
Night
I can't wait ... I've already tried one
N @ T @
Did you like it?
MariV
What an interesting recipe! ... Need to do ...
Night
Quote: N @ T @

Did you like it?

N @ T @ , highly
Night
N @ T @ Well, here are my beauties. Thank you very much for bringing it to our forum, and also thank you very much Chadeika.
We liked the marshmallow very much, the recipe has already been copied into a notebook, so now I will always cook it. Yes, and my fantasy is already in full swing. I will fill wafer rolls with marshmallow paste and roll them in melted chocolate, I will also fill waffle cones, make sweets and layers in cakes, and then I’ll think of something else. Marshmallow from a given quantity of products I got 700g +. Sugar in general has been reduced by 100g. It turned out to be normal for sweetness, and I also added 1.5 hours. l lemons. I love it sour. And instead of the vanilla sugar, I added the vanilla flavor I got from Lily. I liked it so much, the smell is just wonderful. Girls, it's definitely worth cooking it, of course, those who are not indifferent to marshmallows. N @ T @ , this is for you

Zephyr according to GOST
N @ T @
Very textured! A real marshmallow! I'm glad I liked it, thanks for trusting the recipe!
Night
Quote: N @ T @

Very textured! A real marshmallow! I'm glad I liked it, thanks for trusting the recipe!



Zhivchik
Night, Zefik is amazing!

Girls who made marshmallows, I have a question. After drying the marshmallow does the crust dry out or does it remain "alive"?
N @ T @
Zhivchik
Tanya, dries up, but does not form a shell, I did not sprinkle powdered sugar on top, there is so much sugar

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