Marshmallow according to GOST

While asking the price

and what do your local prices say?

I have not seen anyone else yet. A niece in Vyshgorod hands over to the store for 7 without packaging, and they sell for 15 hryvnia

I got 20 pieces from a portion

Vera, is this for 250g?
It seems to me that it is not enough compared to the purchased ones. Or are they big?
That is, if the size is the same as for the purchased ones, then the number of marshmallows should be larger, well, not less than 27-30 pcs.
Even look at the video above: there are quite plump marshmallows there turned out to be 24 pieces, despite the fact that a significant part of the cream went "past the checkout".

[Olga VB]

Olga VB, Olya, I can see it myself. Now I'll tell you how I do it. Therefore, I do not sell yet. You still need to draw circles so that they are all the same.
When I did it on glucose syrup, I also wrote it down in a notebook. It turned out 850 grams and 20 pieces.
Yesterday I made from canned puree and also let the liquid drain without glucose .. The puree turned out to be thick as jam, it did not fall out of the pan. For 600 grams of sugar and 140 grams of water, 9 grams of agar. And then it began. : wall: I quickly boiled syrup, mashed potatoes, didn't fall from the whisk, hung like a lump and I decided that was enough, although the color was creamy (but I also had a dark puree). She poured the syrup and beat for another five minutes, but the mass remained thin, the beak was on the rim, but bowing strongly. This time there were 54 halves, but less than the store one. Bottom diameter 5-5.5, height 6 cm when assembled, weight 45 grams without powder. Not suitable for sale. If you make it larger, then probably just 20 pieces. Did I describe it clearly? : girl_in_dreams: Frozen for 12 hours normally. Although I like more rubber. Still happy with my job. I used to do it with glucose and increase the agar to almost 15 grams, so that there was such a consistency. But it turns out that it is better to strain out the puree so that there is no liquid in it at all



Here is a photo . I got it in different sizes. When something went wrong, I didn't want to try. And another question, pay attention to the edges. They seem small to me. Because my nozzle is for 8 petals N 856, but they recommend n 855 for 6 petals: girl-th: Really buy a nozzle?



Eh, more than one kg of sugar will have to be eaten to make the perfect marshmallow for sale: girl_haha: it's good that the mashed potatoes are piled up in jars.



And this one with black currant, I did it in the summer, so I probably weighed it

And I liked your marshmallow!
The size is a little different for the squiggles, but this is for trial?
And the fact that the star is not like that is not a taboo.
You can do it open, and on 5 rays and any. And not necessarily a "nest", you can also "shell" and "dome":

Good luck!

By the way, you can also use molds like these:

[Olga VB]

I have my head spinning already from this marshmallow: crazy: in this video they say that syrup can not be cooled.
I made a conclusion for myself.
1) Make marshmallows with glucose, because after 36 -38 hours mine took on a rubber crust, some kind of viscous
2) Really whipped mashed potatoes cannot be whipped for a long time after pouring the syrup, in the last video it was stirred with a spatula, not a whisk, naturally with a mixer
3) pour the syrup directly from the stove
4) do not rush to cook the syrup, first beat the mashed potatoes well.
The day before yesterday I put both syrup and mashed potatoes at the same time, and the syrup boiled very quickly

if anyone is interested



Olga VB, Olga, thanks! Marshmallow is gone, there are 5 pieces left. I handed it out, everyone said it was delicious: girl_red: My hands are itching again, but I'll wait for the glucose when it comes

[Vera,]

Vera, Thank you for the video ! I made a marshmallow apple-passion fruit. I always add a little glucose syrup.

[ledi]

ledi, twice already made marshmallows in the last two days.I am reporting.
In the first case there are 44 halves. beat for 1 minute after the introduction of all the syrup immediately from the stove.
Second time 40 halves with the same products and measurements. Whipped for 5 minutes as others advise.

I poured one syrup. According to the Cardamonclub recipe. For 600g of sugar and sugar-free puree. While whipping mashed potatoes, the syrup boiled, and began to cool and covered with sugar "ice" on top. It's rubbish. Didn't digest. No. 108'S. I turned it off right away, interfered well.
In short, my cardamon club did not go. Yes, and read their nature of the responses in the comments to their video, it became disgusting. They do not give an answer, but for all one answer "look in the previous video, look in the accompanying video". Well, it’s not so hard to say "250g puree", especially in their current video they profuked to say it and did not indicate anywhere in the comments and descriptions. And people’s questions are answered “watch our video about mashed potatoes”. It would be better if they didn't answer at all. On comments from viewers "you have poor recording quality, it is difficult to watch" - they answer: "do not watch. Watch other videos"
Well, rudeness, ept!
Yes, and on the airwaves they behaved like drunk or stoned. Fun is fun, but not for broadcasts such flat off-topic jokes in large numbers. Fu. A bad impression was left after them. And their marshmallow didn't work.

Alla, according to the recipes from Cardamonclub, nothing works at all. Puree, not boiled with sugar - sucks. I honestly tried it 3 (!) Times, I thought, maybe my hands are crooked. But no, even and I always cook syrup up to 115-117 degrees, 108 is very little. In general, lately I am more often guided by time, and not by temperature. I fill the agar with water, put it on the stove, as it boils, add sugar, stir. And again, as it boils, I cook for exactly 5 minutes.

, according to recipes from Cardamonclub, nothing works at all

In the comments, many do not succeed.
The only plus that I took from them is to throw apples for mashed potatoes on a sieve, strain off excess

it's hard to say "250g puree", all the more so in their current video they profiled it to say

To be fair, they said it 3 times.
I didn't do it according to their technology, I was just going to, and now after all the comments I thought about whether to try
Does anyone have a positive result on their technology?

Olya, I did, yesterday showed the white one. Only I beat the puree and cook the syrup at the same time. The syrup boiled quickly, and the puree could probably be beaten more. And then I whipped with syrup for a long time, but it doesn't work out right

That is, also not quite according to their technology?
Okay, I'll try, too, then I'll report back.
Not for sale to me, we will eat any with pleasure.

Vera, can you show me the break / cut of your marshmallow?

[Kara]

44 halves.

40 halves

What size? Weight of one piece?

also not quite according to their technology?

Well, yes, I'm always in a hurry. I thought to put it right away. and so the syrup would have cooled down if I did like them. Maybe I had it boiling so quickly that it cooked so quickly. Medium fire is a different concept and the size of the burner and gas flame are also




Kara, Ira, here's a picture. Only the color suggests that either I did not finish the mashed potatoes, or all the same, the canned puree from the long boiling is dark. The photo is even lighter than in life. Well this is for myself

throw apples for mashed potatoes on a sieve, drain off excess

But I just thought, will the pectin go away with juice? I strained too




Now there will be nothing to take a picture. I decided to show closer

how cruelly you broke it. The structure seems to be correct. And the mashed potatoes, most likely, did not finish off, because it should be white, no matter how dark it was initially. Even mashed potatoes boiled with cinnamon turn white.

Here is the structure



And here is the apple / cinnamon

Ira, but I couldn't cut it. I cut it with a nail file and the sticky crust stretched

Here is the structure

Gorgeous! I admire more pictures, and marshmallows too. especially white! how it looks in this box! A box like Cardamom was shown? I have not found such people in Ukraine. Ira, what is the size of the marshmallow and the box?

Vera, nothing should stick in marshmallows.As if you didn't add mashed potatoes. Their boxes, yes, but they are so stupid. I ordered 10 pieces from them for testing, size 24 * 13 cm, respectively, marshmallows 6 cm in diameter. The boxes are disgusting, while you collect it, you remember all the relatives. The covers are made of transparent material, I don’t know what it’s called, breaks, does not hold its shape. And this pleasure costs 70 rubles. I will not order any more.

In such boxes, marshmallows look no less impressive.

Sorry for the background, my husband is still a photographer

Marshmallow is generally very beautiful

Oh, how much I suffered with him, how many products I translated, even more "substandard" was eaten by my family, friends, friends of friends, neighbors, etc.
But I still beat him, developed my own system and ratio of ingredients, having received a guaranteed result

Sorry for the background, my husband is still a photographer

Marshmallow is generally very beautiful

And I like everything in the photo, and the photo too. Only the newfangled word is not pleasant
Ira, I understand you achieved it with your work, I don't ask all the subtleties. Well, I can only ask one question: with or without glucose? He's really gorgeous !!!!!!

Faith, without! I can't get marshmallows with glucose syrup. What I just didn’t do And then I spat and decided, well, what is he to me? Without it, marshmallows, properly cooked, are not sugar-coated. And to be honest, I believe that glucose syrup cannot extend the shelf life (but at the expense of what?).
I will not write my recipe in this thread, because I think this is incorrect.
There will be time, I will issue mine separately

I'll draw up mine separately

I will look forward to

I'll draw up mine separately

To be fair, they said it 3 times.

In the others posted here on the previous page, the videos, yes. They say. But in the recording of the broadcast with the invited guests, it was never said. I shook it several times, I thought I listened. No. And in the same video in the comments, the girl is not sent to this question yet to see how they usually answer, but is sent to another video about mashed potatoes. Well, there is already the indicated weight, and repeatedly. So we were not talking about the same video, apparently.

Girls, please excuse me for inserting the video. I can delete. First of all, Natasha, I'm sorry that I got into your topic. I wanted the best. Personally, I am glad that people share information for free. Since I cannot afford paid courses and MK. We are all human and we tend to make mistakes. Maybe the Kardamonians were wrong about something. Well, they went too far in jokes. We learn from our mistakes. And only you yourself need to decide whether it suits us or not, by trial and error. The video helped me personally. For example, I didn't know that mashed potatoes should be thick. I could do it straight from a can, and then wondered why my marshmallow was wet, just some kind of mousse. So much agar consumed, even doubled. I think you can’t walk on your own, be grateful to at least someone. How many such videos are of poor quality, when the mixer makes noise or knocks with a spoon so that the voices are not heard, or the camera jerks, there is no view, etc.
Natasha, I'm sorry again

not yet growing video watch

Alla, this is their money! The more views the better for them

In the other videos posted here on the previous page, yes. They say. But in the recording of the broadcast with the invited guests, it was never said.

Allochka, I said about this video:

There, they said in the recipe itself, and in the answers to questions again 3. I did not look at the others.

At 38 minutes, they said the whole recipe and how much mashed potatoes

Does anyone have a positive result on their technology?

Olya, literally the day before yesterday I made marshmallows according to their recipe. Everything worked out great the first time. There will be no photo, the marshmallows have already been eaten. I liked doing this more than using Chadeyka's recipe. And the recipe was easily remembered from the first viewing.

I just got sick with this marshmallow. I messed it up yesterday. After the infusion, my mass settled and liquefied. Today my hands were combed again. Well, you have to find your mistake.And everything worked out for me! It turns out that you need to pour the syrup in a very, very thin stream: facepalm: Today, my hand is already tired of holding the pan. So there should be no rush and I think there is no need to be afraid that the whipped mashed potatoes will be interrupted. Even today, when she poured in the syrup, I decided to change the whisk to a spatula. And then last time I had a little small grains. I'll see how it is better with a spatula or not.

Vera, I pour it out in such a good stream, I don’t bang everything at once, but in 5-7 seconds I pour out the whole ladle. You don't need a spatula, everything should be whipped very quickly, so only a whisk. When you start pouring the syrup, switch the speed to medium, as soon as you poured it, the speed to the maximum. After that, beat on force for a couple of minutes.

I just finished making currant marshmallows. Also pouring not in a thin stream. On my last marshmallow, the whisk broke, so today I had to beat it with a hand mixer. I was afraid to beat for a long time, the mixer got very hot. Tomorrow I'll see what happened, in my opinion I didn't finish it off a bit. And we need to work on the form.

[Kara]

Kara, Ira, well then I don’t know why yesterday it didn’t work. The stars have come together like this: lol: In general, still train and train. Today I liked the mass, when I put it in the bag, it already crackled

[Kara]

Kara, Irina, do you take cold puree for whipping? Someone recommends cold, in another recipe I read that before whipping mashed potatoes, preheat in the microwave.
Ira, we are waiting for the recipe, already at a low start!

[olaola1]

olaola1, Olya, well, yes, it seems to me the edges are a little smoothed. Oh, I am ashamed to talk about my form. Today I drew circles on paper, but they are too big in my opinion. I realized this when I started to plant it. And my marshmallow turned out flat. If I had made another curl, then it would have been very large. Today in the store I asked to weigh 1 piece of the store, it weighs 75 grams

We are waiting for the recipe, already at a low start!

I just think about it

[ledi]

ledi, Vera, we are holding our breath in joyful anticipation!

Tomorrow I'll see what happened, in my opinion I didn't finish it off a bit. And we need to work on the form.

Olga, marshmallows should have a different structure. Your mass is too liquid

Before whipping mashed potatoes, preheat in the microwave.

In no case! Fruit puree should not just be chilled, it should be cold, not from the freezer, but it should stand in the refrigerator for at least 4 hours.

We are waiting for the recipe, already at a low start!

Girls, my finger will heal at least a little, and I will immediately do

Girls, my finger will heal at least a little, and I will immediately do

Ira, treat your paw! We have been patient!

Allochka, I talked about this video

Huh! And I mean the first! 😂😁😁

Girls, please excuse me for inserting the video.

What are you doing ?! See how the topic has come to life! Great! And they patted them with tongues, washed the bones, and beat the marshmallows. 😎
I compared my two servings of marshmallows. One little whipped -1 minute after the syrup, the second whipped 4 minutes at the maximum.
I liked the portion the longer it took to whip. The structure is denser, not as cloudy and airy as in the first. More like a marshmallow is the one that whipped longer.

More like a marshmallow is the one that whipped longer.

Damn Alla: girl-swoon: I just decided for myself that I would not beat a lot

they patted them with their tongues, and washed the bones, and beat the marshmallows. 😎

Yeah, some already choose a new nozzle: girl_haha: in the next topic

Your mass is too liquid

So I wrote about this, it was a pity to rape my old mixer, it got very hot. I always did it in a combine, the mass was of course denser. Well, in the end, very much even nothing marshmallow turned out.

she already crackled

This means that a good mass has turned out.

Olya, this is the "ass" taken from the parchment. Show the middle

No problem.

Fine!

There are three flavors of apricot, black raspberry and feijoa. I noticed that in order to plant it in relief, you need to cool the mass - I wiped the Kenwood bowl with a cold towel. I took agar Aidigo)))

Girls! Again, marshmallow does not give rest: girl_haha: Yesterday I did three types on the same applesauce. Agar agar is the same rate everywhere
The puree was whipped in three cases in the same way, it did not fall off the whisk, even the whisk was difficult to pull out from the bowl.
1) I made lavender and mint in half a portion, poured 107 degrees syrup slowly in a trickle. It turned out super! It didn't settle at all, barely removed it from the rim. I sat down very well, creaking already. As a result, the shape is good, but it is very airy-soft, there is little ductility, even the edges are pressed down from the fingers during assembly.
2) apple for the whole serving. Everything was whipped well too. But when I cooked the puree, the syrup had already thickened a lot, and the temperature did not rise above 103 degrees. When he poured it into me, it fell in large drops, there was no fluidity in it. I tried to make the drops smaller and fall less often, but still the mass was no longer so fluffy. It was easily removed from the rim and the beak tried to bend. Well, in general, you understand, but I don't know how to describe it. Here in it, and the texture is normal and there is viscousness, as I love.
3) Strawberry didn't work. Agar 10 grams. But when the syrup was poured, the puree settled, although it was pouring with a thin construction. But it turned out so viscous like from apples.
And how to figure it out now ?! The mixer does not pull the entire rate so it liquefies.? If so, why is the mint and lavender, which are half the norm, so tender? Why isn't it springy?

Vera, pictured is the perfect marshmallow. And show me, pliz, cut

Ira, I'll show you! Just tried lavender and mint, it doesn't spring at all below strawberry and apple-apricot. Puree apricot only 30 grams. This one is cut well, the mark remains on the knife, but not much. And the top one is not even cut, it sticks, I took a picture on purpose. To make it clear, it resembles cotton candy, at first it is airy, and when you press it, it sticks together. It's scary to take lavender even in your hands, so delicate, the photo shows how the ribs are crushed on it. When I planted lavender and mint, I thought they would be perfect, but it turned out not clear what. The most interesting thing, yesterday I took a fresh picture and put it up for sale, there are those who want and ask for all the different things, I'm shocked how people can carry this.
It seems marshmallow, what is there to make it! Even on a pack of agar, this recipe is written and this is what happened

In the photo - the perfect marshmallow

[Kara]

lavender resembles cotton candy, at first it is airy, and when you press it, it sticks together.

Ahh, I did it with glucose syrup. Next time I will not deviate from the recipe at all. It's a shame that in one day from one puree and this happened




Kara, Irisha, you promised your recipe: oops: I'm waiting

[ledi]

Kara, Irisha, you promised your recipe I'm waiting for

ledi, Vera, and I'm in the company, it's more fun together!

Kara, Irisha, you promised your recipe

You won't believe, since then I have never done