Zephyr according to GOST

[ledi]

ledi, Here's the same shit with marshmallows. There is an order from a friend "for me, at the opportunity, how are you going to do it."
And I have already translated a wagon of groceries. Everything is somehow wrong.
How to sell this. Well, my godfather half-baked marshmallow cracks with joy. I will utilize the non-received marshmallow INTO IT 😂.
Verunya, in your case with lavender, it seems to me that you missed. I did experiments. If you beat at the last stage for 2-3 minutes, it turns out too soft. Even I would say almost fruity foam. Still, you need to beat for 6-8 minutes, until the bowl cools. Then the structure is denser.




I also tried it as a cardamom club advised - you see that the weight is falling - add protein. It is a foaming agent. And hit with him already with the syrup.
Yes. It turned out to raise the mass in this way. But again, I must have missed
or xs, - the marshmallow was just foam, under the fingers in general it was like a protein cream. It stuck to the finger and came off at the point of the poke.

the marshmallow was just foam, under the fingers in general it was like a protein cream. It stuck to the finger and came off at the point of the poke.

Alla, for sure! This was mine too! Although the mass did not break off the rim even when I tapped it on the bowl (the rim was on the shore, spare parts are expensive for Bosch.) I had to scrape everything off with a spatula straight from the rim. And the shape turned out great. And inside there is cream, not marshmallows.
Alla, I also treated girls at the former work yesterday. Praised, but I know that the coat is not right
I bought apples again today. I can not stop. such character, it is necessary to achieve a result. I'll try to do as you said, beat it longer after pouring the syrup.



I went to the first page and looked at Natasha's photo, what a mass at the exit. I had everything hanging with a hat and a rim filled with mass was inside, I couldn't even see the rim.

[ledi]

ledi, here and I have with this rowing marshmallow gestalt is not completed, straight. It takes anger at him. But I'll finish him off !!




Similarly, whipped straight uh! I thought, everyone, this is it! It turned out! He sat down straight cracked, the edges just go crazy. Well, I think, come on! Freeze! And then the boar, foam. Ugh you, infection !!!

The day before yesterday I made mint and coffee from the same puree. Coffee failed. mint is what you need !!!
I probably have a bad thermometer. When measuring the temperature, the degrees jump, sometimes more, sometimes less ... I made mint cooked di 107 degrees, once this temperature flashed, then it decreased. The syrup was poured in a thin stream. Everything worked out
And I brewed coffee, the temperature did not reach 107 even once, and I digested it, it turned out thick, fell in drops and a little donkey. When jigged, blurred
Alla, do not get upset and go (train further)

Alla, do not get upset and go (train further)

here I have the same garbage with syrup somehow happened. thickened. by the volume is candied. fell in chunks into the mass. and T is not higher than 105'C
I do not know what kind of things are. like all the original ones. and the same sugar from the bag.

here he is the last

Girls, when I cook syrup more and more often, I focus on time, not temperature, no matter how strange it may sound. Well, for the sake of experiment, I control it with a thermometer. I get the most ideal syrup exactly 5 minutes after boiling, and its temperature is 112-115 degrees. And I also first put agar in water and let it boil until it boils, stir it thoroughly and only then add sugar. Well, with glucose syrup, my finished marshmallow turns out to be sticky inside, so I stopped adding it

[Kara]

Kara, Ira, I do this too, first I boil it without sugar. But what about the temperature? even after 7 minutes it does not rise to 107, to say nothing of 112

Girls, when I cook syrup more often, I focus on time

Irisha, you promised to paint your recipe and technology.
we wait

Good evening! And on erythritol instead of sugar, no one has a recipe? Very much needed !!!

[poglazowa2011]

poglazowa2011, Maria, somewhere there were recipes on substitutes, you better ask in I am looking for a recipe on our forum.
Good luck!

Girls, who makes marshmallows with a hand mixer? Chot tried everything and went through what was wrong. I think the mixer is failing. At the second stage, most likely the marshmallow is not finished all the time, the manual zelmer mixer suffocates.

Good morning! I read here about the video Cardamonclab - almost everyone scolds ... And according to their recipe, the marshmallow turned out to be perfect from the FIRST time. I liked the video very much, everything is detailed. I have done it more than once. For me, this is the best basic marshmallow!

[leoalla]

leoalla, Alla, make for 0.5 portions, my niece did that

[ledi]

ledi, whoa. I didn’t think of the couple.
Thank you!

[leoalla]

leoalla, Alla, she even did it for sale until she got a car

For the first time in my life, I got the right marshmallow, albeit not of a beautiful shape ...
I mastered the strawberry, it remains to wait for the apples ...
🔗



The incision after drying on the first day


Section on the second day

With plastic nozzles, of course, it does not come out very cool, it is not possible to achieve clear edges. But the result is delicious) I thought it would be more difficult.
I tried apricot and apple-currant.

Girls, for the sake of marshmallows, ripe for a planetary mixer.
Help advice in choosing!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8252.0

my FIRST marshmallows. Made according to the author's recipe. What can I say. What happened is not yet clear. The mass tastes delicious. As it freezes, it becomes clear how many mistakes I have made. And still you need a large diameter nozzle for these purposes - small, my marshmallows turned out to be some kind of small and flat roofing felts like this, roofing felts all the same a small nozzle

still a small nozzle

exactly

[N @ T @]

N @ T @, Natalia, thank you very much for the recipe.
The marshmallow turned out the first time. A taste from childhood, I agree with many. Made with homemade applesauce. From the portion, a fairly large number of marshmallows turned out, I had to make another layer for the cake. Next time I'll try to cut the portion in half. The snacks dried up a little over a day. Made in induction Kenwood after adapting the recipe from kseniya D, for which she also thanks a lot.

Girls, what do you do with the marshmallows if, after standing overnight to dry, they remain sticky? If they are 100 * in the oven, dry?

[Andreevna]

Andreevna, I would just leave them to dry, I think they would dry up themselves in a day ...

[belena74]

belena74,
Thank you, Lenochka, but alas, I'm going to the dacha today, I wanted to grab them. So the only way out is the oven. Has already turned on convection and at 100 *. What if it turns out like a meringue
Agar probably let me down, or the scales, they were very buggy yesterday.

[Alexandra]

Alexandra, but it will not melt in the oven?
In the morning the sun shone on my marshmallow and it is soft.
And I put some in the refrigerator, there it is elastic.

[ledi]

ledi, Vera, I softened a little, but did not lose shape. I reduced the temperature to 70 *, and after a couple of hours I turned it off and opened the oven. And this something has dried up, but this is not a meringue, of course. Suitable for a seagull

Girls, everyone, hello everyone !!
And so I decided to defeat this "beast" called marshmallow)) My kids are already spinning in anticipation)
The first time I worked with marshmallow and agar. Now I'll put the younger one to bed and will work on the mistakes)

Girls, ayy) please tell me what size you make them? I have them very plump and turn out in two less pieces according to the recipe. That is, a little more than 60 halves ...) Sooo tasty and tender!)

I made about 4 cm in diameter. Small ones.

I made about 4 cm in diameter. Small ones.

Thank you very much!) I did 6cm somewhere) I already broke my whole head "why so")) and did high)

[pssaha]

pssaha, Tatyana, beautiful marshmallows! Once I watched a video of the "Cardamom Club", they sounded 5 cm.And they, in consequence of the fact that a lot of marshmallows are made, prepared a template with markings for jigging marshmallows - circles on thick cardboard or on a guitar - I don't remember already.

You can give advice on jigging marshmallows. It is best to leave it on paper - the bottoms dry better. And so - the top will grab, will not allow moisture to come out. You will tear it off with a spatula. I just made a marshmallow yesterday, I was too lazy to cut the paper. I planted it on a silicone mat. I gave myself my word that this is the last time I do this

I have marshmallows up to 5 cm, I always put them on paper

And the first few times I drew a stencil, but then I stopped. Some millimeter - two differences are not visible in the finished glued marshmallow.

[Sveta]

You can give advice on jigging marshmallows. It is best to leave it on paper - the bottoms dry better.

Svetayou mean putting marshmallows on baking paper? I also noticed that it dries better on a board covered with parchment than on a baking sheet.

[notka_notka]

you mean putting marshmallows on baking paper?

I also noticed that it dries better on a board covered with parchment than on a baking sheet.

Listen, I didn’t even think about it, but now I will know that Ikeev’s huge board is not in vain. And that on a baking sheet it should be replaced by nizzyayaya, even though it is easier to carry

notka_notka, Natalia, Stunningly beautiful marshmallow! Do you measure the operating temperature of the jig? I mean the temperature of the mass when you put it in the bag

N @ T @, Nataliya, nothing, what are we chatting in your recipe? But we are on business

N @ T @, Natalia, is it okay that we are chatting in your recipe? But we are on business

Discuss, of course)))

[Sveta]

Sveta, Thank you



I don't understand why the message is not being edited
I haven't measured the temperature at any stage of marshmallow preparation for a long time. So much so that I determine everything by eye

[notka_notka]

notka_notkawhat a beautiful and appetizing marshmallow! He's not white, is he? Or the photo distorts the color ... It seems either lemon or mint ... did you add something?

[Elena]

Elena, thank you Yes, it tastes like lemon-ginger-mint and one drop of yellow and green dye. 50 grams of the main mass of puree is a lemon fillet brought to a boil through a blender. A little mint syrup (there were no live leaves, and so they can also be directly through a blender to mashed potatoes). Instead of water, a decoction of ginger root (see 3-5 on a grater, rub and boil with boiling water and insist). The grated lemon zest is added to the bowl very carefully and right before putting it into the bag.
But in general, the grammar is the same as in the main recipe)
And yes! I have been preparing marshmallows for a long time using dry pasteurized protein. The result is always stable. But on live, everything will turn out fine too. Remember that here you have to boil the applesauce to a decent density so that it does not drip from the spoon.
I hope Natalia doesn't mind that I've inserted my variations here?

I have a marshmallow 5-5.5 cm, put it on paper, but a board or baking sheet, I didn't see much difference. Made some lemon-ginger, for Easter gifts

[4er-ta]

Yes, it tastes like lemon-ginger-mint

Already sounds delicious) thanks for the detailed recipe variation

4er-ta, very beautiful and gentle! nice gift)

What a popular lemon-ginger flavor turns out to be)

[Elena]

Elena, Thank you! Yes, lemon-ginger is good, flavorful and not very sweet compared to others.

[Svetlenki]

Svetlenki, Thank you!)
Move off normally) Nothing stuck)
Thanks for the size

Tell me what is my mistake?
The first time I made marshmallow with agar from Prypravych. He stayed at the bottom, although it seemed to interfere well. Marshmallow turns out to be of a good shape, but inside it is like a souffle, very soft.
I bought Chinese agar, actively interfered, nothing burnt at all, the bottom was clean. I set aside, as it is written in the recipe, when pouring in, all this agar turned out to be a layer at the bottom. The result was the same as the first time.
What did I do wrong, maybe it was necessary to pour in agar right away, or I digested it, that it froze, donkey?

[Tatyana]

Tatyana, beat a little longer before pouring the syrup, the mixer is apparently rather weak.

[Meere]

Meere, when you cooked agar-agar, added sugar there? Without sugar, agar can settle to the bottom, it was so with me, but I did not notice this in sugar. In general, I usually whisk the protein with one hand with which to whip it, and with the other hand I cook the agar with sugar. Then I immediately pour it into the protein mass in a thin stream.
Of course, I'm not an expert on marshmallows, I'm just learning :)

[Venera007]

Venera007, I did not cook according to this recipe, in a different way. Sugar + agar + water, all together. While all the norms were in the way, I waited for the bubbles to come off and all the agar was below. I thought there was a problem in agar, but now it is clear that in my hands)

[Meere]

Meere, you first boil the agar with water, then add sugar. And interfere, interfere, interfere.

Thanks, I'll try this! I hope it works. In general, I cook for myself, it's interesting, now from the principle I want to finish it.