Apple marshmallow "belevskaya" in Ezidri

Apple marshmallow "belevskaya" in Ezidri

Category: Confectionery

Ingredients
Applesauce	500 gr.
Sugar	170 g
Egg white	1
Powdered sugar

Cooking method

• Peel the apples, bake them, load them into a blender along with sugar (you can peel the flesh out of the skin with a spoon, or you can be lazy - no effect on the quality of the final product was found) and grind until a homogeneous mass is formed. Let the puree cool. Then add protein to the apples and beat for 7-10 minutes until a white fluffy mass is formed. Place some of the puree in the glass for the final step. Next, cut out circles from tracing paper to the size of trays for the dryer, cover the trays and put the apple-protein mass there and put to dry at the maximum temperature for five to six hours or overnight. After the specified time has elapsed, remove the sheets from the dryer and, wetting their back side with water, gently tear off the paper. Cover the baking sheet with paper and spread sheets of marshmallow on it, smearing each with an apple-protein mass
• 
• (our dryer trays are very large and the marshmallow circles do not fit on the baking sheet entirely, so we fold them in half, smearing each half). Put the resulting structure in the oven and dry at 100 degrees for two hours. Grate the finished pastille with powdered sugar.

Note

Original recipe taken from Chadeyka 🔗 We have just changed the version of the primary preparation in the dryer. In summer, it is simply unbearably hot, but you want some candy))

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Great! Looks great! : nyam: It looks like making Belevskaya marshmallow. Didn't the apples darken after peeling? And the seed pods were immediately cut out? Why am I interested - yesterday I made marmalade; I baked the apples in their skins, partially cut out the seeds, then rubbed them through a sieve - very dreary. I sent a part to a blender, so there were grains from the bones. I'm trying to simplify the process of making applesauce with a minimum of effort and with a saved result.

[Topolinka]

Topolinka , they forgot to write about protein in the recipe!
But it turns out that Belevskaya marshmallow turns out ... Eh, I don't have a dryer

[Topolinka]

Topolinka , they forgot to write about protein in the recipe!
But it turns out that Belevskaya marshmallow turns out ... Eh, I don't have a dryer

Thanks for prompting, I have already fixed it. Well, you can do it in the oven. It's hot, of course, but if you really want to))))

Very interesting. Need to try! Belevskaya marshmallow is obtained only from Antonovka, but this option also has the right to life

[Beetle extractor]

Beetle extractor, apples behave differently after peeling))) Some darken, for example Antonovka, of which they recommend making marshmallows, and some do not. Seed pods need to be cleaned thoroughly - yes. And it is not necessary to remove the skins. After drying and baking in the oven, no consistency flaws were noticed. I also cooked mashed potatoes for marmalade in a blender - everything worked out great.

[BlackHairedGirl]

BlackHairedGirl, and why does it turn out only from Antonovka? Or is it due to a special taste?

But it turns out that Belevskaya marshmallow turns out ...

And I just tried Belevskaya marshmallow today, my sister brought it from Russia to try. Natural and tasty! ..
The box says that the layers are smeared with protein, cut into loaves and dried in the oven.

[Beetle extractor]

Beetle extractor, apples behave differently after peeling))) Some darken, for example Antonovka, of which they recommend making marshmallows, and some do not. Seed pods need to be cleaned thoroughly - yes. And it is not necessary to remove the skins. After drying and baking in the oven, no consistency flaws were noticed. I also cooked mashed potatoes for marmalade in a blender - everything worked out great.

Topolinka, thanks! And Antonovka, I think, is used for various reasons: fragrant, fruitful, and you can eat raw only under anesthesia - sour, so they make marshmallows and other sweets from it.

and you can eat raw only under anesthesia - it is sour, so marshmallows and other sweets are prepared from it.

Who offends Antonovka? The most delicious apples, with sourness, yum! Well, for those who do not quite like sweets ... like me I will eat Antonovka as much as I like without anesthesia and ask for more

The box says that the layers are smeared with protein, cut into loaves and dried in the oven.

It is interesting, of course, but I think that while you will cut the whole shaving brush, raw from the layers, it will come out of the layers. I think it's better to bake it first))

[Admin]

Who offends Antonovka? The most delicious apples, with sourness, yum! Well, for those who do not quite like sweets ... like me I will eat Antonovka as much as I like without anesthesia and ask for more

Admin, Tan, I'm the same !!! I love apples until horror! especially sour. And Antonovka - how the apple season begins - eat enti apples for days ... Fsyakie !!! if only for free , fortunately, in my garden every year there are a lot of at least some sort of them ...

[Admin]

Admin, Tan, I'm the same !!! I love apples to horror! especially sour. And Antonovka - how the apple season begins - eat enti apples for days ... Fsyakie !!! if only for free , fortunately, in my garden every year there are a lot of at least some sort of them ...

Friend!!!!!! Happy Irishka ... and we have something good to bring to the market and there is a person there, he will always give you a choice and dig in the boxes

Who is offending Antonovka? The most delicious apples, with sourness, yum! Well, for those who do not quite like sweets ... like me I will eat Antonovka as much as I like without anesthesia and ask for more

We are to Antonovka with all due respect, honest pioneer)) It's a pity that she doesn't grow in our garden, but it would be interesting to know if it's true that she makes a special marshmallow. Antonovka for me has become some kind of legendary apple. Mom keeps dreaming of making a honey drink from her - she says that the taste and aroma will be pumped. But there are neither these apples nor honey in such an amount ((

Antonovka has a lot of pectin, which is a thickener for marshmallow and jelly.

Hi))

swung at this marshmallow. tell me, why should I cover the tray for pastila with paper?
from the tray itself is worse to tear off chtol?

apples are already baking, drying is ready))))

and she also rises at the little girl in the process of drying, and spreads it in a thicker layer in the oven. how about that?

We dry the apple-protein mass not on marshmallow sheets, but on the trays themselves, covering them with paper. This is done because the marshmallow sheets obtained as a result of drying become dense, but fragile like cardboard. It is almost impossible to separate them from the marshmallow sheets whole. And if you dry them on paper, then it is enough to slightly moisten it, i.e. paper, with water using a brush or a spray bottle, and it easily leaves our workpiece. The finished blanks must be mashed immediately, otherwise they will get wet and crumble in the hands into scraps.
As for the layer thickness, in this variant, when distributing it over the tray, you need to ensure that the apple-protein mass does not exceed the height of the sides of the dryer trays - otherwise the upper tray will stick to the apple mass. It is also necessary to ensure that our mass does not reach the edges of the trays - to facilitate the process of separating the pastille sheets from the trays.

understandably. also made on the main pallet and on paper. everything went great.only now she did not blush at me. maybe it will be a little creamy in the oven))) now the last circle will dry out and start baking))))

[sept22]

sept22, yes, it doesn’t turn red in the dryer - there is not enough temperature. And the oven can be very prettier. You just need to monitor the temperature - it burns very easily.

yesterday half a day of baking, cooling, whipping, drying, until one in the morning, final drying in the oven, and here it is !!!
it turned out delicious! I understand that this is not the original Belevskaya)) but it is divine. especially the caramel pieces. it remains to cut and rub with powder.

I am glad that the first experiment was a success. If you make marshmallow for good (we did a lot - a big harvest of apples this year), then you need to store it in a glass tank - otherwise it will dry out.

[Topolinka]

And I don't have a dryer - Topolinkawhat is the maximum temperature in your dryer?

Maximum 65 degrees. If there is no dryer, then you can cook in the oven. Look at the link for Chadeyka's recipe.

[Topolinka]

Topolinka,
Thank you!
I will definitely look at the link, but only at home, at work LJ is banned I made ordinary candy for Chadeikin - well, it's a very tasty thing!

In the dryer, in principle, the same is obtained. Only it can be done more at a time. We puree a triple portion and put it on six trays. Well, we then make the apple-protein mass for the last stage separately - for six sheets of marshmallow, the amount of puree that Chadeyka has for one serving is just right. And then in a jar and under the "VAKS". In winter there will be something to remember the summer with

Girls, if you make an apple marshmallow from apples, without protein and sugar, will it work?

You will get a fruit candy like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139333.0 The one that is described in this recipe has volume precisely due to proteins - when proteins are added to the finished puree and they begin to whisk, it is clearly visible how the entire mass increases in volume.

Girls, and peel apples for baking? And at what temperature to bake?

[TatianaSa]

TatianaSa, apples from the skin can not be peeled, but the seed pods need to be very carefully. Bake in the dryer at a maximum temperature of 65, and in the oven at 100 degrees.

The finished blanks must be mashed immediately, otherwise they will get wet and crumble in the hands into scraps.

So still lukewarm? Why will they get wet? Because they slightly moistened the paper?
You write that if done on marshmallow sheets, it is impossible to remove them without breaking them. Even if the sheets are oiled?

Lёlka, will not get wet from water, but from air humidity in general. This applies to dried pastille plates. I can't say anything about how the apple mass baked in the oven behaves - I don't remember - I did it only once.
When making marshmallows, you need to avoid using butter - the basis of this delicacy is whipped proteins and they will settle from contact with fat - which is not permissible.

Presented a dryer "Isidri". Several jars of applesauce were lying around. I want to try to make marshmallow

[Topolinka]

Topolinka, I tried to make a marshmallow on the dryer I just bought. It is very tasty, but the first pancake came out lumpy. And all because of the unpeeled peel from apples. I have not crushed it to the end and is felt in the finished marshmallow. Well, with the crushing of apples, not everything went smoothly for me either. I tried it first in my stationary blender (I used it extremely rarely and I'm already starting to regret buying), where the knives are located at the bottom of the bowl. Accordingly, when loading a large number of apples, puree is formed at the bottom under the knives, and at the top, as the apples were not chopped, they remain there. Having pretty much worn out, I took an immersion from my sister, things went better with him, but for some reason the peel is felt in the finished marshmallow. Well, if you have to grind a large amount during the season, it will probably not be very convenient.
In this regard, the question is: with what blender do you grind apples?
I want to prepare for the season in advance and if I need to buy a convenient model that will make mashed potatoes without my participation from a large number of loaded apples or other fruits.

We have a Bosh MCM 553 1100 watt food processor and a bowl blender. It chops everything very well, but when the process is going on, an air bubble forms over the knives, and in this regard, you need to constantly turn off the blender and release the air - otherwise nothing will come of it. So I would advise you if you really take, then submersible - but more powerful.
And about the peel - here its thickness can still play a role, I did not take this into account when I wrote the recipe, but apples are different - some have the peel that your sole))

[Topolinka]

Topolinka, I looked now at the photo of your combine. I want to clarify, you grind in the part that is as wide as a bowl (in the photo there are still blades like a fan, I'm sorry, I don't know how to call it correctly)? My stationary one is similar to another part of your combine, where there is a high bowl tapering downward. I suspect it is more suitable for making cocktails than for making fruit puree. Now I know roughly which way I need to look in search of a grinding device.
And one more question: does the problem you described (with the formation of an air bubble) suffer from all combines or only your model?

[misterious]

misterious, yes, we did it in the cocktail bowl, but in our manual it is stipulated that in this blender you can make puree from berries, boiled vegetables. We tried to do it in the main bowl, but it does not grind well enough there, and the whipping effect is added in the blender bowl. And at the expense of the bubble, I cannot say with certainty, but I think that this is the problem of all blender bowls, since they have the same design. If there were more liquid in the apples, this problem would not arise.

Thanks for adapting the recipe to the dryer! Casting over marshmallow. I left it in the dryer (the simplest one, without any timers and temperature adjustments) overnight, in the morning I took out thin (thicker it was necessary to smear it!) Almost stone rings. I soaked the parchment, I think you can't spoil them anymore - I smeared the remains of the apple-protein mass into the oven. And after 30 minutes they became juicy and elastic, now I’ll dry up - I’ll taste them. And in the morning I thought that everything, I screwed up a valuable product
I'm going to put apples on a new portion))))

Ladies, I finally, from the third time, got about what I intended. But at the same time, more questions arose than there were initially.
1. The most important question is, to what state should the marshmallow be dried? After all, whatever one may say, there is no completely uniform drying. The last time it came out in my center was very soft, and around the edges like a dry meringue. I put it in a bag to lie down, I hope it will reach a uniform state there, but I would like to know someone else's experience. And then, perhaps, it should be done dry at all, and it will take water from the liquid "apple dough", which you will smear the layers with?
2. Has anyone compared options made in a dryer at 65-70C and in an oven at 100C?
3. How did you manage to beat it in 10 minutes in the first message? Yesterday the CHAS mixer worked for me, and it felt like there was still room to move. The mixer is far from the worst, bosh 450W. The ideal white mass did not work out, and when the bowl was turned over, the mass, albeit very slowly, nevertheless crawled out. I cooked 1 kg of apples and 2 proteins, after the introduction of proteins, I divided the mass in half and beat in portions. As a result, it turned out on 2 trays 28x33cm a little more than 1cm thick. And then people say 6 trays at a time. How to whip it up?
4. How and with what do you cut it? Dry edges are cut with any knife normally, but the central wet part is not cut at all. Crumpled, torn. I tried it with an ordinary knife and a circular one - nothing happens.
5. In different recipes I saw a recommendation either to introduce proteins into applesauce, or beat them separately first and only then mix. Has anyone tried this and that, is there a difference?
6.Has anyone tried adding pectin for better whipping? As it was explained during the excursion, it is he who is the "reason" for whipping, and the proteins are more likely to fix.

And a couple of additions, already in the form of advice from personal and spy.
1. As it turned out, it sticks off very badly from Teflon sheets, it comes off decently only in a completely dry form. Parchment paper is much better in this regard, it is enough to moisten, and everything goes away. In addition, on paper, the pastille dries up from below, and on Teflon, the bottom generally remains almost liquid.
2. This I spied on excursions in Kolomna at the marshmallow factory. It will be necessary to build a simple wooden frame to match the size of the gratings. Frame height about 1cm. Put paper on the wire rack, frame on top, fill it with "apple dough", and, using the frame as a support, remove the excess from above. It turns out a sheet of marshmallow, ideally uniform in thickness, and plus smooth edges.
3. The wife just bought an interesting version of Belev's marshmallow. It is called "crunched". In general, absolutely the same, but cut into pieces of about 1x1x4cm and completely dried to a state of breadcrumbs. I also recommend trying it, an interesting option, it flies away like seeds.

PS By the way, from the materials of the same excursion, you used to beat applesauce with your hands, sticks with crossbars were rotated between your palms - just like in a school textbook, primitive people made fire, and this process went on (holding on to chairs) for three days. Manual "mixers" were invented later. What shaitan machine did the author of the topic manage to do this in 10 minutes?

1. The most important question is, to what state should the marshmallow be dried? After all, whatever one may say, there is no completely uniform drying. The last time it came out in my center was very soft, and around the edges like a dry meringue. I put it in a bag to lie down, I hope it will reach a uniform state there, but I would like to know someone else's experience. And then, perhaps, it should be done dry at all, and it will take water from the liquid "apple dough", which you will smear the layers with?
2. Has anyone compared options made in a dryer at 65-70C and in an oven at 100C?

I will write about my experience and conclusions on drying. At the first stage, I dried it in a dryer, it dried in about 5 hours, it turned out like a biscuit. She did not immediately take off the paper, and after a day or even two in the room, the sheets became softer (they gained moisture). Then I collected the biscuits, smeared them with apple-protein mass and, naturally, I couldn't fit into the dryer in height. Began to dry in an electric oven at 60 degrees. Relying on the fact that just above the oven air was blown out (I think it was blowing), I dried in a closed oven. After about 1.5 hours, the softness of the "cake" did not decrease at all (although of course it was clear that the apple-protein mass had already "baked"). It did not decrease, and probably after 3 hours. And only then it dawned on me that I still needed to open the oven. And then things went very quickly. Dry edges began to appear. But I didn't keep it for a long time, because I understood that, in general, the marshmallow was ready, and if you consider that the one that we bought from us always dried out very quickly, I didn't dry it too much either. So when drying in the oven, it is important to open the door (quite a bit, 1-2 cm) so that the moisture will go away. The temperature can be minimal, I think 100 degrees is even a lot.
And I whipped it by eye, probably also 10 minutes, I did not check the turning, I think this will not affect the final product if it is a little under-whipped and the mass flows slowly. Much more important, I think it would be in the biscuit, but here it is not important. In color, I also did not have a perfect white.

[proteins]

1. Pastila in the dryer must be dried to a state of breadcrumbs - it should not slip with light pressure - in finished form it resembles meringue. You correctly noted that it is best to dry on parchment paper. This is what the recipe says. And it is from the subsequent smearing with a raw mass that it becomes soft.
2. Fully cooked marshmallows are softer.But it would be nice if the oven was with a convention, otherwise it was drying out in a layer with us, and then while it was drying it was smeared - as if it had fried through and through. It's hard to explain what happened, but we didn't like it - the oven should be a higher level.
3. Apparently I did not quite correctly describe the color of the finished mass - it does not become pure white, but whitens significantly compared to the initial brown tint. The density of the finished mass depends on the apples. Somehow I came across apples from which, no matter how I struggled, I could not beat a dense, stable mass. As a result, the marshmallow ultimately did not dry out in the oven to the desired degree, but at the same time it began to burn. The consistency of the mass should be the same as we get when preparing a protein-custard. That is, the mass is collected on a paddle with a slide and does not spread over the sheet. The number of trays filled with mass depends on their size and layer thickness. (I have a mixer of the same firm and capacity as yours).
4. The finished marshmallow is aged for 24 hours, then cut with a bread saw.
5. I did not experiment with whipping proteins due to their possible falling off. The above method gives a good result, so I see no reason to look for other methods of whipping.
6. In apples, especially the "Antonovka" variety, there is already pectin, which ensures that the desired consistency of the finished marshmallow is obtained. I do not presume to refute your information about the function of the drug pectin in marshmallow, but based on experience, I will note that when we prepare apple marshmallows, beat the applesauce with proteins (what gives them volume and splendor) and how fixer, allowing our product to maintain its shape, add syrup with agar or pectin.

Thank you very much for your detailed answers! As for pectin, yes, it is contained in apples, and it is the sour varieties rich in pectin that are best used for marshmallow. My question was that maybe the addition of pectin improves the product. I'll have to try it sometime. Agar is from a completely different version of marshmallow, there is no talk about it.

By the color of the "apple dough" - they showed it at the marshmallow factory, it was almost as white as whipped egg whites, and I saw the same color on a couple of photos on the web, so I thought, maybe something is wrong with me. Okay, most importantly, everything is clear on the first question, there is a starting point for further experiments.

By the way, how thick are you doing? And then in the light of the above, I have a feeling that 1-1.5 cm is too much, you need a maximum of 1 cm, or even less.

How are you going to introduce pectin into the apple mass? After all, it needs to be soaked and heated to a certain temperature before adding to the product. I did not measure the thickness of the layers - I just spread it so that the next tray does not touch the apple mass, that is, just below the border of the tray.
The color of the apple mass at the factory may have been white - the capacities of the production equipment are still not small.

I don't see any particular problems. Dissolve in minimal amount of water and add 1 tsp of applesauce before whisking. As for the color - as I say, I've seen this color in recipes. So I decided that something was wrong with me.

And why do we need extra moisture in the marshmallow, which we remove during the entire cooking process ?! Your will, but for me it is already butter.

Experiments are our ffffse !!!

In general, for now I just wanted to find out if someone has already tried it.

I took the recipe for a zemetoka, I want to "dispose of the foam that is formed when squeezing the juice, we make a lot of juice, the same is not enough foam, it is a pity to throw it away. The cake is partially dry (not dry everything), but now I will try to attach the foam.

Finally got to a little improvement on the recipe. In principle, the thing is quite obvious, but I haven't seen anyone use it yet. I bought 4 of the cheapest simple wooden photo frames in the store, cut off the protrusions for glass with a knife, and got a shape for a marshmallow.

Putting on the apple "dough"



Flatten roughly with a spoon, spreading in the corners



Smooth out with something even



It turns out something like this



And the result

Perfect seams! Do you have Antonovka apples?

This particular candy is made from Antonovka, but I did it from other varieties, everything is fine. The main problem was the residual moisture, until it was suggested that there should be no residual moisture at all. The layers are removed from the dryer as dry as meringue, and the necessary moisture is then collected from the putty between the layers.

Yes, and my proportions are somewhat different from those given in this thread.
1 kg of apples, cored (about 700 g puree)
1 egg white (if more, the cakes are too dense for my taste)
200g sugar

The main problem was the residual moisture, until it was suggested that there should be no residual moisture at all. The layers are removed from the dryer as dry as meringue, and the necessary moisture is then collected from the putty between the layers.

I once watched a video of the preparation of this marshmallow on one resource, and it was shown there that the layers are not dry like meringues .. Elastic, but not dry and not wet. I thought that this is all the same from Antonovka such an effect is obtained .. I don't have Antonovka, where I live there is no such sort at all and I made marshmallows from something that grows in the garden ... Once it turned out well, just a crouton, then it seems already and better, but they turn out low, thin, more precisely, not the same as in your photo .. It is clear that it is all the same tasty, but I want the perfect marshmallow ... I did it in the oven, I have a baking sheet with holes and electric drying ... I liked the drying more ...
Thanks for the frame idea ...