Vanilla marshmallow, berry variations based on it

[nata4a]

nata4a, Natasha, enjoy your health: a-kiss

[marina-asti]

marina-asti, Marina, according to Tumanchik's recipe - Irina.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440632.0

at what temperature do you bake apples?

somewhere 180 degrees

I bought applesauce in the store

I never did it from the store. the thicker the puree, the better, so liquid puree is usually boiled down to thicken

[OlgaU]

OlgaU, Olya, I made it! -True, it is strongly said.
Questions arose: My mass went off much faster than I made the syrup. I literally climbed into the whisk, I had to throw it and cook the syrup.
I couldn't do it without mistakes the first time: I cooked the syrup, I was guided by the time, but the syrup thread appeared earlier, still withstood the time and threw in the glucose syrup! Here, too, there were some adventures: how to properly throw this glucose into a bubbling syrup? can remove the barbecue from the fire? I weighed the syrup in a cup, then barely scraped it out of the cup, it didn't work out quickly.
And the biggest mistake, I threw the bubbling syrup into the whipped mass, in a thin, bubbling stream, the whole mass somehow settled! decreased noticeably! Only later I remembered that the syrupy bulks should calm down!
Olya, after adding syrup, will the mass settle a little? or not? very important for me to know? I seem to make the same mistake in the cream BZ: girl-th: it finally decreases with me !!!!
This is what the finished marshmallow mass looked like, grainy? or it seems to me! Probably not the most beautiful, but my first successful one! It must be repeated taking into account the nuances.

how to properly throw this glucose into a bubbling syrup?

Oksanochka, hurray! you first)))))
I add everything, I don't remove the saucepan, there is no need to rush. if it boils too much in your opinion, reduce the heat.

that the syrupy grubs should calm down!

I pour in immediately, without waiting for the calming of the buns)))))) slowly, in a very thin stream, nothing falls off.
what is wrong with bz? at what speed do you whip the whites themselves? you need to take the average or slightly less than the average. when you pour in the syrup (in a thin stream), reduce the speed to a minimum, otherwise the syrup will splatter on the walls and caramelize, and when the syrup is introduced, return it to medium and beat it to steady peaks

[Olga]

Marshmallows are drying! How much will dry up to powder is unknown! While I'm not at home, probably half

Olya, I added my jambs in the upper message.

Added on Tuesday 14 Feb 2017 02:39 PM

Olga, I began to beat on high, I look, the puree is ready, I reduced it to 6 (half the power), then finally turned it off. The syrup was poured in a thin stream at the same 6, and as soon as I increased the speed to 8, it began to noticeably decrease.
And cream BZ turns into shorts a small lingering puddle. I think I'm interrupting him ?!

grainy?

the presence or absence of grains is not very clearly visible, you can determine by taste) I really hope that it seemed to you.
tell me, the mass settled a little, and then it came back ???)))) although it seems to me that it didn’t settle, it’s just when it’s thick, it climbs up the corollas, and the syrup liquefies it, and it falls off the corollas, it may seem that settles, sorry for the tautology)
Oksan, what is your taste? see, like a pink marshmallow?

Added on Tuesday 14 Feb 2017 02:44 PM

then finally turned it off.

I would not turn it off, you can reduce the speed

Added on Tuesday 14 Feb 2017 02:45 PM

I think I'm interrupting him ?!

I can’t say right off the bat, there are not enough introductory ones)) how many products do you make? how much sugar do you initially add to protein? to what state do you whip the whites before adding the syrup? at what speed? to what temperature do you cook the syrup?

Apple-gooseberry marshmallow! Rose-red gooseberries, mashed from them. Grains do not taste, the corollas were licked yesterday. I have mashed potatoes left, I have decided on the size of the drying board, I will prepare it again and write. Perhaps it really just seemed so. The mass is very lush and airy!
As for the cream, how we will pass it in class, I repeat, it can work! So far there is no data and no photos either.

Olga, I am very grateful to you for the recipe, for your recommendations !!! : Friends: The marshmallow turned out to be so airy, so delicious !!! : girl_claping: SUPER !!! Made an apple one !!!

[kirpochka]

kirpochka, Natalochka, hurray !!! what a pretty one! : girl_love
smart girl, thank you very much for such a gorgeous report

I never did it from the store. the thicker the puree, the better, so liquid puree is usually boiled down to thicken

Yesterday I did it from the store, I didn’t boil it down - it came out full of crap I don’t know if it will freeze)) I had to just pour it into a bowl and eat it with a spoon - I didn't want to show off)) The first marshmallows were still like marshmallows, then it probably began to freeze, and something got out of the bag

And, and yet - I tried to gently pour the syrup into the proteins - it did not work, then my husband barely otted the mixer))

thank you very much for such a gorgeous report

This is a huge thank you, my dear !!!

[Olga]

Olga, thanks for the recipe. I have long wanted to make a marshmallow.

[Antonovka]

Antonovka, Lena, how, what happened in the end?
I did not recommend using the store, because it can be watery, and the marshmallow can be loose. and you write that you barely squeezed out of the bag, the mass, it turns out, was thick? ))) How long did you beat?

about the infusion of syrup: was it a hand mixer or a stationary one? in a stationary I pour directly on the border of the mass and the bowl. but with a manual one I described in detail in the recipe, but I don't know if it's clear ... it will be necessary to fill in and remove somehow)))

Added on Tuesday 21 Feb 2017 8:00 PM

kirpochka,

Added on Tuesday 21 Feb 2017 8:01 PM

Natalisha, Natasha, cook for health

[OlgaU]

OlgaU, and I want to try)) True, my husband immediately said that he did not like marshmallows, and I even breathe to him, but my hands itch aaa)) Here's a strawberry to make or raspberry And how many apples do you need in weight to get 400g puree ?? And yet, I still did not understand, how much berry to add apple puree to 400g? About the fact that while taking away apple by weight, I realized))

[OlgaU]

OlgaU,
Olya, that's what happened


It's all left)) some even look like marshmallows, and the rest look like heaps))
Whipped with Kitchen. You wrote everything clearly - but my hands grow from one place and the spacecraft is not very convenient)) I did not have apples, but I wanted to cook, so I decided to make it with store puree. I could not beat for a long time before adding the second half of the proteins, then I realized that everything was not working out as it should. And it was squeezed out tight, when the mass had already cooled down, I couldn't squeeze out quickly))
The marshmallows themselves came out not high and barely peeled them off the paper (I will do it on film). Now the taste is already harsh, a little sticking to the teeth.

[Irisik]

Irisik, Raichka, if you want strawberry, raspberry or some other marshmallow to make, take 250-270g of ready-made applesauce and 130-150g of already boiled ready-made berry puree (so that together there are 400 grams)

[Irisik]

Irisik, Irina, Natalia has already answered)) I vary the number of berries, when I make a full portion of marshmallow, then I usually take 250-270 grams of berries, punch with a blender, boil, rub through a sieve, depending on the variety of berries, somewhere 130-170 berry remains boiled puree, add apple cider to make 400 grams, and go

Added Thursday, 23 Feb 2017 00:58

Antonovka, Helen, excellent marshmallows turned out to be excellent relief!
I didn't really understand what happened with the first portion of protein)))) but, the main thing is that you tried, the second time will be much better, I'm sure

Added Thursday 23 Feb 2017 00:59

kirpochka, Natalochka, thank you, dear, there is not always time to run in, you helped out

[OlgaU]

OlgaU, Olga, what are you)) I wrote, and then I was worried that I got in)) It's just that Raisa asked me the same question in OK, so I decided to answer her here too)))

I still don't know HOW and WHAT will happen next, but everything seems to work out. I screwed up a bit with the form. But this is fixable. Added 100 grams of black currant puree.
I used to make GOST, only on sugar. Everything was fine. Today I made it with syrup. We'll see
Little ones will probably be planted on cupcakes

Posted Monday 27 Feb 2017 02:17 PM

Litter for a strip of light, too lazy to reach for off

Posted Monday, Feb 27, 2017 2:18 PM

For those who have never done it - this is the amount of 400 g mashed potatoes. My deja is 6.3 liters. In the butt. If you have less bowl, do half of the recipe)

[kirpochka]

kirpochka, Natasha, I'm only for))))) thanks again

Posted Monday 27 Feb 2017 02:34 PM

Zhannptica, Zhanna, great result! the color is beautiful, the drawing is clear
thanks for trusting the recipe, I hope it will justify itself))) and for the wonderful report
I have a bowl of 6.7, a full portion to the very top turns out, yeah, I even wrote about it somewhere in the recipe like

[Olga]

Olga, I have already pulled off a couple of things, the process is normal
Vkuuuusnoo

Added Monday 27 Feb 2017 03:24 PM

And did anyone do with bananas ??? And then yesterday a whole bag of happiness rolled over to me ..

And did anyone do with bananas ???

I did, delicious)))

[Olga]

Olga, can you give more details. You can't put them in raw

Added Monday 27 Feb 2017 3:30 pm

And then I have soaked agar

You can't put them in raw

I whipped raw with a blender, somewhere a couple of pieces, finished off the rest with applesauce, I didn't really like the shape, I think it's best to mix apples and banana purees and lightly boil them together

Received. I think

Received. I think

Zhanna, share your experience later, please

[Zhannptica]

And did anyone do with bananas ???

Zhannptica, I heard that bananas are among the fruits with the lowest pectin content, so you need to add it (pectin) to marshmallows containing banana puree ... Unfortunately, I don't know anything else

[Sveta]

Sveta, Thank you))
yet the thought does not leave me. I think he can blender, but warm it up thoroughly in a water bath, well, then, we will mix with the apple, and there it, this pectin, I will put Agar a couple of grams more)
Lan: teatr: if I don’t change my mind until tomorrow, I will. Because now I still have nowhere to plant them) I need to let the currants dry)))))

[OlgaU]

OlgaU, well let's start
I made it and made it from 100% bananas !!!! I didn't add any apple.
I smashed 6 bananas into a ladle, poured 40 grams of water and sprinkled with 50 grams of sugar. She boiled for 5 minutes, turned the jam into mashed potatoes with the foot of a blender, and added 5 grams of pectin mixed with a spoonful of sugar. Bring my puree to a boil and put it through a sieve. Chilled and sent to the bowl. Sugar poured 230 gr. I added 50 grams to bananas.
Agara took 13 grams per 160 grams of water.
And now about the result.
I have never eaten anything tastier))) I love everything banana and muffins, and yoghurts and ice cream. But this marshmallow eclipsed everything !!!!!!!!

If you are positive about bananas, I highly recommend it !!!!

[OlgaU]

OlgaU, the author of the merci was not sad for the recipe, so now you need to try

Zhannptica, uh ... it just caught fire ... but I will not have willpower + character, so if someone (hinting) tried to make a raspberry without apples, I would already be at the stove. thanks for the experience

and maybe someone came across information, how much pectin to add to different berries - fruits, if you do without apples at all?

[Irina]

Irina, 10 grams of pectin per kg of fruit
There is a lot of marshmallow on the forum. Angela also has pure apricot, and even chickpea. The field for creativity is not plowed

[Zhannptica]

Zhannptica, Jeanne, excellent report, insanely delicious marshmallow! Thank you very much for sharing your experience! very valuable information! : a-kiss

[Olga]

Olga, yesterday it was the aroma of a banana (and for the whole house), today the marshmallows have dried up and acquired a banana taste, somewhat in the distance (not so concentrated) they resemble a dried banana. Such a honey banana sweetness. Everyone really likes it))))

[Zhannptica]

Zhannptica, Jeanne, well, everything, went to make marshmallows)))))

[OlgaU]

OlgaU, I'm here, by chance I got into your gallery ..., the peace is disturbed, I feel at the level of a primitive indistinctly speaking Neanderthal ... what a marshmallow, when it's soooooooooooooooooooooooo ...

Girls, who understands why the marshmallow swam? I interfered with a powerful, but manual mixer, and at the stage when I combined all the ingredients there were no clear peaks and began to precipitate and there was no clarity, I began to swim. very sorry! Need advice

[elenas]

elenas, after combining the ingredients, it was necessary to continue beating for 7 minutes. And what is the temperature of the syrup ???

The syrup had 110 degrees and kept all the minutes from the recipe in time, I think maybe agar of different quality

With agar, yes, there can easily be jambs.

[elenas]

I got to your gallery

Zhannochka, I am always glad to see at my place))))) come back more often

Added Sunday 05 Mar 2017 03:28 PM

elenas, Lena, I beat it manually longer. if the syrup was boiled to a thin thread, everything was observed in time, then the reason is either an insufficient amount of pectin in apples, or as an agar. if you really want to get to the truth, you can make a small portion on boiled puree (you can add 5 grams of pectin there). If you miss again, then change the agar, add a little more. generally see the syrup, the mass before jigging

Thanks for the recommendations, all the same the marshmallow is delicious, I already ate a little thing, well, about naturalness, I generally support it with all my hands! I will still try, I will not stop, only I will really make half a portion and experiment, now I know with what ingredients. The mass was watery, it did not stand in peaks. perhaps there is little pectin in apples, I bought a cheap seven on the market, the agar was of a good company Kamis

And Kamis has 7 grams in a bag ???

10 was written and I threw the whole package

girls, I recently made vanilla marshmallows here, everything is as usual, but the puree turned out to be watery, although granny smith from my favorite apples, as always. so, while observing all the other components, the marshmallow did not want to keep its shape during jigging, I just had to cover the container with a film, and put the resulting mass in it)) the applesauce should be thick, it should not drain from the spoon, it should fall .. I don't know , how to explain))) in general, if your mashed potatoes turned out to be liquid, take a tablespoon of sugar, add pectin to it, I added a teaspoon of 0.5 kg, bring the mashed potatoes on fire to a temperature of about 40 degrees, pour in a thin stream well mixed sugar with pectin, bring it to a boil with constant stirring and cook for at least a couple of minutes, if it takes longer, great, but the mass is very hot, it sprinkles in a terrible way, I just didn't manage to cover it with a lid, the puree burns instantly. then cool the puree, check for density, if everything suits you, then use it further as intended

The applesauce should be thick, it shouldn't drip off the spoon, it should fall ..

Thank you, Olga !!! I will pay attention to this)

[OlgaU]

OlgaU, Olya, and I finally did.



Thank you for sharing your work on marshmallows. Now I will also use this recipe as the main one.

Added Thursday, 16 Mar 2017 2:00 PM

if your mashed potatoes turned out to be liquid, take a tablespoon of sugar, add pectin to it, I added a teaspoon of 0.5 kg, bring the mashed potatoes over the fire to a temperature of about 40 degrees, pour well-mixed sugar with pectin in a thin stream, bring with constant stirring until boiling and cook for at least a couple of minutes, if it turns out longer, great, but the mass is very hot, it sprinkles in a terrible way, I just didn't manage to cover it with a lid, the puree burns instantly. then cool the puree, check for density, if everything suits you, then use it further as intended

OlgaU, Ol, maybe you ask the moderators to put this information on the first page in the recipe notes? Valuable, and then it will take a long time to search

Thank you for the wonderful marshmallow
Made on apples with a little cinnamon, but added pectin. Delicious!

And another raspberry (100% raspberry puree + pectin)

[Natasha]

Made on apples with a little cinnamon

Brilliant! Take note!

Natasha, beautiful marshmallow!

[Sveta]

Sveta, I read one recipe here, so she writes about cinnamon and other additives