Marshmallow coffee (kitchen processor Bomann KM 398 CB)

Category: Confectionery
Marshmallow coffee (kitchen processor Bomann KM 398 CB)

Ingredients

apple puree 250 grams
sugar 200 grams
protein 1 piece
Coffee
natural coffee 3 tbsp. spoons
water 220 grams
Syrup
agar 9 gram
coffee 160 grams
sugar 300 grams
starch syrup (corn syrup, glucose syrup, invert syrup) 100g
--------------- -----------
powdered sugar
vanilla option

Cooking method

  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)Make strong coffee. Let it cool, strain, measure out the required amount and pour over the agar. Mix. Leave on for 30-40 minutes.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Make applesauce in any way you can.
  • Put sugar in warm puree and stir. If your mashed potatoes were frozen for future use, then remove them in advance, let them thaw, heat a little and put sugar there.
    First, we will prepare a pastry bag with a nozzle, and put a silicone mat or baking paper on the table immediately. Agar hardens quickly, so everything needs to be ready. It will be necessary to work quickly, but without much haste. It is better if you have several piping bags with attachments. I have one. I load the mass 3-4 times, and I just cover the processor bowl with a bag so that it cools down more slowly. I always have time for everything. The main thing is not to fuss.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)I whipped marshmallows in the Bomann KM 398 CB processor with a whisk attachment at the highest speed. The bowl in the processor is 6.3 liters, so making marshmallows in it is a pleasure.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Beat the applesauce. It should increase slightly in volume and lighten. Add the protein and continue to beat.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)Put the molasses on the agar with coffee and put on the fire. The mass will rise very strongly, so it is better to take narrow but high dishes. Stir. Bring to a boil and add sugar.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Cook the syrup to a temperature of 110-112 degrees.
  • If there is no thermometer, then we focus on a thin thread that should appear.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)While the syrup is boiling, the base should already be whipped. With constant whipping, pour the syrup into the base in a thin stream. If you want to tint marshmallows or add vanilla, then it's time. Beat for a couple more minutes. The syrup should disperse.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)This is what the finished mass looks like. Keeps its shape and does not spread.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)We shift the mass into a bag and place the marshmallows.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Leave to dry for a day at room temperature. Then sprinkle with powdered sugar and combine in pairs. I usually do this after 3-4 hours.
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)
  • Cooking is not difficult. The main thing is to do it with love for your loved ones.
    .
  • Marshmallow coffee (kitchen processor Bomann KM 398 CB)Marshmallow apricot
    (ang-kay)
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Vegetarian marshmallow (lean)
    (ang-kay)
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Vegetarian lean marshmallow with applesauce
    (ang-kay)
    Marshmallow coffee (kitchen processor Bomann KM 398 CB)Marshmallow lavender
    (ang-kay)

Note

Recipe Based
Marshmallow coffee (kitchen processor Bomann KM 398 CB)Marshmallow according to GOST
(N @ T @)

I replaced some of the sugar with starch syrup. It is said that marshmallows are not sugar-coated with molasses or glucose syrup. I do not know? He never had time to sugar with me, even though I made it on sugar alone, even though I made it on a mixture. The structure is maybe a little softer in this version.
Now about the recipe itself. Maybe there is coffee marshmallow somewhere on the Internet? I did not check or search. So it somehow occurred to me to do it. I didn’t regret it. The coffee taste is, of course, the "dirty" color. But this did not affect the taste and eating. Recommend.

Helen
What a beauty, Angela !!!!! And I'm afraid to make marshmallows, I think I won't succeed ...: girl_pardon: but I really want to ...
kristina1
ang-kay, Angela, well done, what a beautiful marshmallow, lovely ..... clever, you are ours ..
Tumanchik
Angela is a great marshmallow! Great idea to make coffee! You clever!
Quote: ang-kay
It is said that marshmallows are not sugar-coated with molasses or glucose syrup.
I also argue with this statement. it's just ANOTHER marshmallow. another structure.
and yet, I constantly cook marshmallows and came to the conclusion that there is no point in cooking molasses or glucose syrup separately. after all, when you cook agar with sugar and liquid, the same syrup is immediately cooked. I generally add the whole portion of sugar to the syrup. neither form nor structure suffers.
it's just a personal choice, taste and preferences of everyone. like a biscuit: who divides the eggs, who warms, who does not bother at all.
Coffee marshmallow is AWESOME! I am taking it into service!
Svetlenki
Angela, super! What a cool idea and implementation ... Zephyr is handsome, and clothespins on a bag of coffee beans are just mi-mi-mi

Quote: Helen
And I'm afraid to make marshmallows, I think I won't succeed ...

Helen, Elena, Do not be scared! According to Angelina's recipes, it rarely does not work, and she will always help with advice. This is what I am telling you as an experienced recipe performer

ang-kay
Girls, thanks for stopping by. Hope my version of marshmallow comes in handy. It turns out very tasty.
Quote: Helen
I think it won't work for me ..
Flax, it's worse to start than to do. Of course everything will work out.
Quote: Tumanchik
I generally add the whole portion of sugar to the syrup.
Ira, do you add it to the puree?
Quote: Svetlenki
and clothespins on a bag of coffee beans, well, just mi-mi-mi
I noticed that you are my big-eyed))) I, as I saw this decor on sale, could not pass by. I also really liked these clothespins with roses.
maha i
Hello! Is it possible with pectin? instead of agar
ang-kay
Marina, if you find how it works in marshmallows, then try it. I dont know.
Kara
Quote: maha i
Hello! Is it possible with pectin? instead of agar

Marina, pectin is added to marshmallows when used for the base of fruits and berries that contain little of this substance. Pectin does not replace or replace agar.

When preparing marshmallows, agar agar cannot be replaced with any other thickener.
4er-ta
Ira, but Chadeyka says, “There is no recipe, there is technology. proportions as in the main recipe.
in applesauce (can be more liquid than usual) add 3% pectin by weight. in theory, you need to add another 1% sodium lactate, but you can try without it. but! without lactate, the mass with pectin has a pour point at t 95C. that is, the mass hardens before you can add anything to it. when lactate is added, the temperature is lower. but also high - 65-70C.
add sugar and protein to the puree as in the main recipe, knock down as in the main recipe and pour in hot syrup without agar boiled down to 110-113C. beat as usual, add acid and precipitate immediately. "
Kara
Well, why such difficulties?

Quote: 4er-ta
another 1% sodium lactate

It seems to me that agar is easier to find than sodium lactate (E325). Well, again, it's better natural and hassle-free than all these E.

Some even manage to cook on gelatin, but this does not mean that it is so right. I personally do NEGOSTovsky much better and with enviable consistency.



Angela, and the recipe is very, very tempting, you are our inventor. I wouldn't even think of doing it with coffee, I will definitely try it! I am sure the taste is bombastic, for coffee lovers it is an ideal option, and for maniacs (to whom I am) - finally paradise !! Thank you dear for the recipe!
4er-ta
Yes, you're right, I just wrote it as an option, it might come in handy. And I always do it according to GOST, a little less sugar + glucose, sometimes I add a couple of tablespoons of berry puree to apples (I do not boil it with pectin) and never any punctures. Angela, I made coffee marshmallows, I'll report back in the evening.
Kara
Quote: 4er-ta
I always do according to GOST, slightly less sugar + glucose
So this is no longer according to the guest I also always do with glucose syrup, then the marshmallow is not sugar-coated and is stored longer
4er-ta
And here, Ira, you are right, this, based on GOST, turns out
ang-kay
Quote: Kara
the recipe is very, very tempting,
Ira, thanks.
Quote: Kara
When preparing marshmallows, agar agar cannot be replaced with any other thickener.
Somehow it never even occurs to me to change something in such recipes (I mean agar). People, technologists worked on it. What can I think of and why?
Quote: 4er-ta
add 3% pectin by weight. in theory, you need to add another 1% sodium lactate, but you can try without it. but!
Tan, well, this is finally a perversion. Well, as an option for household alchemists. I made it with apricot puree. I didn't add any apple. So I like the marshmallow on it even more than on the apple one. And no additional pectin and something else. You can just boil it down if it's watery.
Quote: 4er-ta
I made coffee marshmallows, I will report back in the evening.
I'm waiting)
Quote: Kara
then the marshmallow is not sugar-coated and is stored longer
Ira, when does he have time to get drunk with you? I have a maximum of a week. Not for months.
4er-ta
Angela, I have two types of marshmallows - coffee and lavender. I liked both very much. Thank you very much, pictures in the evening. And also, after coffee, I'll make matcha with tea, it will be green, but that's how it will eat it. By the way, my marshmallow lives for a long time, sometimes up to a month, in excess of y it becomes a little denser, but soft inside. Mine even more like it when he lies down. yes, I also really like apricot / and I make it without pectin). And also cool - apples + wild strawberries, you open the box and smell!
ang-kay
Quote: 4er-ta
I am two types of marshmallows - coffee and lavender
Well, I'm waiting)
Quote: 4er-ta
I'll make a match with tea
I also thought about it.
Quote: 4er-ta
cool - apples + wild strawberries, you open the box and smell!
I can imagine.
maha i
Thanks a lot for the detailed explanation. It's just that the agar is over, but there is pectin, but I will definitely buy it because now it is not a problem! I bought coffee marshmallows ready-made in the store, now I will make my own delicious
ang-kay
Quote: maha i
I bought coffee marshmallows ready-made in the store
Wow. I have never seen.
maha i
In the store Your home
ang-kay
Marina, Where I am. where is this store
Tumanchik
Quote: ang-kay
Ira, do you add it to the puree?
nope, current into agar during cooking
ang-kay
Clear.
maha i
Angela, you don't need him, you have better
4er-ta
Angela, I'm with marshmallows and with gratitude! Tasty, coffee, liked it! Thank you!Marshmallow coffee (kitchen processor Bomann KM 398 CB)
ang-kay
Tanyush, excellent marshmallow. Thank you. I'm glad I liked it)
4er-ta
Angela, thank you for sharing. I love your recipes, I want to cook and repeat them!
maha i
I made a marshmallow, but again I can't insert a photo: girl_cray: please tell me how it's done
ang-kay
Marina, upload a photo to the forum gallery and from there you take the upper or lower code. Gallery in your profile or click here to reply. A window will pop up. Insert photo will be written in red, press. Choose a photo from your computer and upload.
maha i


Marshmallow coffee (kitchen processor Bomann KM 398 CB)




Thank you ! How to turn it over?
ang-kay
Marina, beautiful marshmallow. Well done.
Quote: maha i
How to turn it over?
You can't turn it over yourself. If from a tablet, then this often happens. This is for Chief.
maha i
Nope, I won't pull the Chief, and it will do: iai: well at least the current turned out (with the help of my son, true) photo from the phone, thanks for the help: rose: and the recipe, very tasty, I made strictly according to the recipe, dried it for 24 hours it turned out a lot, it was probably necessary to sprinkle it with powder earlier, but I wonder if you make your ice cream nougat on the same coffee syrup, there will be a coffee ice cream
Svetlenki
Marina, super-duper marshmallow !!!

Quote: maha i
How to turn


SmARI, when taking a photo, you need the round button (iPhone / iPad) to be RIGHT. Hold the phone / iPad horizontally, respectively.

Then you can immediately upload photos and everything will be fine in the gallery (as a rule). If I didn’t take a picture, I send it to myself first by email, then I download it on my laptop, turn the photo and insert it into the gallery of the bread machine


ang-kay
Quote: maha i
if you make your nougat ice cream with the same coffee syrup, there will be a coffee ice cream
Marina, need to try. Interesting idea.
Sveta, Thank you. I didn't know how to do it. I fota everything on the fotik, then I dump it on the computer, and load it from it.
maha i
Thank you light! I'll try next time, it takes a very long time to load into the gallery, if I'm stupid, if it's a comp. (more likely a comp.)
Macha
ang-kay, Angela, I plan to make coffee marshmallows today according to this recipe, I even made coffee.
But I don’t have invert syrup and so on, I want it without it.
Advise, pliz, what to change in the recipe?
ang-kay
Macha, replace the invert syrup with sugar.
Macha
Quote: ang-kay

Macha, replace the invert syrup with sugar.
Got it. T. about. 600 grams of sugar.
Then this is practically (thinking) a classic apple recipe. marshmallow, coffee as a perfume ...
I really liked your recipe for marshmallow with jelly, I did it several times (but what a sin - I made a peach one last night, today I will make a strawberry one). I liked, not least, the reduced sugar rate (there is 300 g).
I strive for similar options.
Thanks for the quick response!
ang-kay
Macha, so it is based on the classic. Sugar can be reduced by 100 grams. Sugar in marshmallows is the key to success)
Macha
Allow me another question, how to an experienced marshmallow maker?
I bought agar in flakes, there is no other, and miraculously bought this one.
Attempts to grind it were not crowned with success, it still does not dissolve well. Because of this, I soak it in the prescribed amount of liquid (cold) the day before for almost 6-8 hours. And all the same, when cooking syrup, the result is unstable in dissolution (sometimes lumps come across).
Any advice?
ang-kay
Macha, only soak for a day or more. I forgot what this agar is called. It used to be used in production.
Macha
Quote: ang-kay

Macha, only soak for a day or more. I forgot what this agar is called. It used to be used in production.
Wow, day ....
Okay, I'll try.
I have this agar from a famous Portuguese diet company. Written - organic. No information on its characteristics is given on the label, even the strength is not indicated. The company works on PP products ... I have no complaints about the quality of the agar, but I have already read and read about flake agar on the net ... And, scoundrel, it is not ground in a multi-blender, in a coffee grinder or something ...
ang-kay
Macha, try it. And what prevents to pour water and let it stand? Or do you forget to do it in advance?
Macha
Quote: ang-kay

Macha, try it. And what prevents to pour water and let it stand? Or do you forget to do it in advance?
So it has been since yesterday evening.
I didn't know that it would take even longer ...
In general, of course, it is inconvenient that you have to do this much in advance. Sometimes he finds inspiration, but agar is not ready ...
Macha
I want to report. I made a coffee marshmallow. Everything worked out, despite my arbitrariness, which made me nervous in the process.
The fact is that I added all the sugar to the coffee syrup, and in the process of cooking it began to become sugared before our eyes. I fainted - I will have a crunchy marshmallow ... But nothing happened.
Good relief, good natural taste and fluffy texture.
The husband of all kinds prefers apple and this coffee.
In all these parameters, I prefer more marshmallows on agar with jelly, varied. Angela's different recipe. I made a passionfruit marshmallow today.
Thank you Angela!

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