Venera007
Meere, me too for myself. I can't say that I did it right, but what happened is very tasty
4er-ta
Lemon marshmallow and apple berry. There was not enough applesauce, added strawberry / lingonberry puree.

Zephyr according to GOST
gawala
Quote: 4er-ta
Lemon marshmallow and apple berry.
The beauty!
belena74
4er-ta, Tatyan, they are delicious just by sight)
Tricia
N @ T @, Nataliya, and you don't know the weight of protein in grams? And then I want to make with quail proteins, but I don't know what weight to focus on ... Eggs have different categories and different weight of protein: 25-30-40 grams.
Venera007
Tricia, I am planning to make marshmallows the other day, I can weigh the protein. True, my eggs are rustic, they come in different sizes, but I always take one protein
Tricia
Tatyana, it would be great!
Tyetyort
35 grams
Venera007
Yes, yes, I also got 35 grams of protein in one egg
Olga
I decided to make it on Chinese agar, soaked it in an hour. I put it on the fire, it did not dissolve well, I added sugar, there were still lumps, I added sugar, the situation did not change. Naturally froze badly. Sinning on agar?
Tyetyort
Olga, interfered? Energetic enough? Before sugar?
Olga
Tyetyort, interfered, not particularly vigorously, the mass looked like a thick jelly and stretched for a spoon.
Tyetyort
Olga, I do not soak, I boil for a couple of minutes, stirring thoroughly with a spatula, not with a spoon, I go through the bottom very carefully, when it becomes liquid, I remove it from the heat, stir in sugar, then I cook with a thermometer, stirring it with a spatula. I take it off, again stir it with a spatula, pour it out, simultaneously removing everything from the walls and bottom, it freezes quickly. A silicone spatula is needed, quite tough. The spoon won't do. Agar is not to blame.
Olga
Tyetyort, Elena, I still sin on the wrong agar, I bought another. In any case, it should dissolve into syrup, gelatin.
Tyetyort
Olga, no, it can stick to the bottom and even burn.
4er-ta
Marshmallow from Antonovka

Zephyr according to GOST
Elenale
ElenaZYu, ElenaZYu, shgniepioip
Dasha 001
And I had a crazy thought ... What if it was in the layer in the cake? Will it serve with cream? I want chocolate custard cream with condensed milk (from here) and Andy's choco biscuit for two or three times. It seems to me that if half of the apples are replaced with banana, the taste will be more interesting. The only question is whether they will darken in the form of mashed potatoes and whether there will be a presentable look later in the mass
belena74
Dasha 001, Dasha, I was making a cake "Dessert honey cake" from our site https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417384.0
So, there was marshmallow in the layer. What can I say, delicious, of course, and everything is friendly with each other in this recipe), only you need to take into account the additional sweetness from the marshmallow and reduce the sugar in the cream ...
Dasha 001
Elena, took away to bookmarks)))
Dasha 001
Zephyr according to GOST Well, I took a chance! Made a raspberry marshmallow in the layer! Soooo delicious! Made on 100 g puree (70 apple, 30 raspberries), like nonsense 30 g, but everyone clearly guessed it in taste. In general, I consider the experiment to be successful! We will practice
belena74
Dasha 001, Daria, class, such a delicious cut! Was a soft mass put straight into the interlayer, immediately after beating, or did you draw a pancake, so to speak, and dry it?
Dasha 001
Elena, immediately, from the bowl to the bag and onto the cake in an even layer, and deposited the excess in the form of marshmallows, 5 pieces d ~ 6 cm came out.The diameter of the cake is 21 cm. So it turned out for 100 grams
belena74
Daria, thanks, useful information, take note of the calculations)
Katarzyna
Natalia, thank you very much for the recipe, I immediately wanted to do it!
: plach7: but my marshmallow didn't work
I made a half portion, did not leave a step from the recipe, but when agar was added, the mass began to thicken quickly and crawled into the mixer, winding around the blades.She didn't even have time to increase in size. It turned out only 15 halves. The mass is so thick that it barely squeezed out of the bag, but on paper it floated. In general, all the problems in one bottle. Collected everything that did not work for the rest
But the mass itself is infinitely tasty, I was convinced by licking the bowls and mixer blades!
What did I do wrong, where did I leave the path of correct execution of the recipe?
I ask the audience for help! Thank you
ledi
KatarzynaWas the syrup hot or cold?
Hvesya
I carry my thanks. The first time I made marshmallows yesterday. I will not show my disgrace. But very tasty, we decided to continue cooking, first to work on the mistakes.
On the contrary, my marshmallow turned out to be liquid, and it began to become thinner when the syrup was added. In general, I made pancakes




But very tasty
4er-ta
I dipped this marshmallow in chocolate, delicious!

Zephyr according to GOST
belena74
Tatyana, there are no words, what a beauty! How did you dip them, technically? Whole? How was it held? They're PERFECT!
4er-ta
belena74, Elena, I did so - first with chocolate I missed (with a knife) the bottoms of marshmallows. Tempered chocolate, solidifies quickly. Then I dipped only the top of the marshmallow in chocolate and with the help of a knife turned it over onto a fork, tried not to dip the bottom a second time, tapped it well so that the excess chocolate would stack and put it on the wire rack.
belena74
4er-ta, Tatiana, thanks for the technology! Maybe you can repeat it)
Venera007
Quote: 4er-ta
I did so - first, I missed (with a knife) the bottoms of marshmallows with chocolate. Tempered chocolate, solidifies quickly. Then I dipped only the top of the marshmallow in chocolate and with the help of a knife turned it over onto a fork, tried not to dip the bottom a second time, tapped it well so that the excess chocolate would stack and put it on the wire rack.
And my hands are hooks, I'm even afraid to take chocolate ... I enjoy the beauty))
IrinaIM
Hello everyone! Thank you very much for the science! The marshmallow turned out only the third time. The first two were unsuccessful. They spread like pancakes. The third time I changed agar-agar and everything worked out. Now we need to learn how to work with a bag, otherwise the shape is not very beautiful.
IrinaIM
She just boasted that it was a marshmallow, but no. It looks wonderful, but it tastes like a sticky putty. What could be the reason? I really look forward to advice. So you want a good marshmallow!
marina-asti
IrinaIM, the syrup could not be boiled.
4er-ta
IrinaIM, I agree with marina-astiif the marshmallow is wet inside, then the problem is most likely in the syrup. It is advisable to check the thermometer, perhaps it incorrectly shows, well, you should measure the temperature of the syrup without touching the bottom.
IrinaIM
Quote: marina-asti

IrinaIM, the syrup could not be boiled.
Quote: 4er-ta

IrinaIM, I agree with marina-astiif the marshmallow is wet inside, then the problem is most likely in the syrup. It is advisable to check the thermometer, perhaps it incorrectly shows, well, you should measure the temperature of the syrup without touching the bottom.
Thank you! Most likely, yes. I cooked the syrup for about three minutes. There is no thermometer.
Lisyonok
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
[/ quote] hello! I also discovered that the bottoms freeze best on paper.




Quote: Meere

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?
Hello! At the beginning of my marshmallow journey I made on this agar, the marshmallow was moist inside. I changed to professional agar, and this problem disappeared.But they have the pectin! In mashed potatoes from different berries I add a spoonful of such pectin, and the marshmallow is good.
lelikk
Quote: IrinaIM
What could be the reason? I really look forward to advice. So you want a good marshmallow!

i had the same problem, it turned out to be a problem in syrup)
Nadyushich
Girls, tell me, there are raspberry and gooseberry juice with sugar, made on a screw juicer. Will it make a marshmallow or not?
Lisyonok
Hello! Juice can be used instead of water, but in the reupt reduce the sugar content.
soyka
And no one tried to add pectin to the juice and thus get mashed potatoes?
Lisyonok
It is better to mix pectin with sugar first, otherwise it will grab into lumps that do not dissolve

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