gawala
Quote: Kokoschka
, so this is food stainless steel or what?
It's just stainless steel.
The concept of "food" stainless steel does not exist. This is a purely household name for stainless steel.
Kokoschka
gawala, understandably! I wonder if there is such a thing in Russia?
gawala
Quote: marika33
your marshmallow is getting better and better, you hone your skills
There are no boundaries for perfection.

Quote: Kokoschka
I wonder if there is such a thing in Russia?
In the sense of a stainless steel? Well, it should be. I think you have everything there ..
Kokoschka
Quote: gawala
In the sense of a stainless steel? Well, it should be. I think you have everything there ..
Let her look for the husband's puzzle !!!
gawala
Quote: Kokoschka
Let her look for the husband's puzzle !!!
Just don't make it high. Optimum 2 cm height. it dries up, it will be 1 cm at the exit, well, or maybe a little more. If you do 3 cm, then it will dry more .. At first I twitched, they say I had to make 3 cm, and then I thought, thought, I still cut it and put layers on top of each other, so why do I need 3 cm height? Well, in general, see yourself, of course. I have 2 cm.
Kokoschka
gawala, Galya realized.
More on the topic Did he pull the narrow sheet into an oval? If so, how did you fasten it?
gawala
Quote: Kokoschka
Did he pull the narrow sheet into an oval? If so, how did you fasten it?
Welding. Lil, we have everything for turning, milling, drilling and welding. He cut off the required length, height from the tape, bent, welded and sanded ...
4er-ta
Lily, you can just take a photo frame of the desired size, take out the glass and make it in it. Look in the topic, Belevskaya apple marshmallow in Ezidri, on page 3 (I don't know how to insert the link)
gawala
Quote: 4er-ta
you can just take a photo frame of the desired size,
I tried to do this, but I didn’t like it, because it was firmly stuck to the frame. Therefore, the idea came to be made of stainless steel. I take it off as soon as I lay out the whole mass and level it completely. The frame is easily noticed and the mass does not blur, it stands rooted to the spot ..
But it is clear, it is necessary to do as it is more convenient for someone.
4er-ta
Galinacertainly stainless steel is better. I rarely do marshmallow, so I did it in a photo frame, my frame was removed normally. And yes, I did not bake in it.
gawala
Quote: 4er-ta
I rarely make marshmallows
Well, I have it on stream .. you can say ..
4er-ta
Galina, I saw, the highest class!
Kokoschka
gawalayes ...... impressive! And useful!
gawala
Quote: 4er-ta
saw - the highest class!
🔗

Quote: Kokoschka
And useful!
And most importantly, that her husband loves her very much.
gawala
Pastila "Fruit and berry" (apples and a mixture of frozen raspberries, blackberries, red and black currants.)
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Kokoschka
gawala, all teasing .....
You show such beauty and deliciousness ...
gawala
Quote: Kokoschka
all teasing.
No. I am campaigning.
🔗
Kokoschka
gawala, I'm ripening !!! I announced the order to my husband. while cunning ...
gawala
Quote: Kokoschka
I announced the order to my husband
For apples?

Quote: Kokoschka
i am ripening

🔗
Kokoschka
not on a stainless steel hoop
gawala
Quote: Kokoschka
not on a stainless steel hoop
It's a good deal .. Convenient.
gawala
Apple and cherry. She's actually so bright.

Belevskaya marshmallow in Lequip D5 Eco dehydrator
Kokoschka
What a delicious look she has!
francevna
gawala, Galya, a beautiful airy marshmallow turned out!
gawala
Quote: Kokoschka
What a delicious look she has!
Do ...
gawala
On the third day and the break ..
Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator
Longina
Galina, 🔗
gawala
Yeah. I like it the most. the manufacturing process is fascinating ...
Arka
Galina, hello!
I was treated to homemade rolled up puree, sort of sugar-free. Very thick. True, only 0.5 liters. Can you make such a marshmallow out of it? If anything, on occasion I can still "treat myself".
gawala
Quote: Arka
homemade rolled mashed potatoes, like sugar-free.Very thick. True, only 0.5 liters. Can you make such a marshmallow out of it?
I did it from the purchased one. The word did not work out at all. I think the point is in baked apples, not boiled ones.
When I was looking for information, I came across some technical conditions for marshmallow, zafir, etc. well, it was written there that Belevskaya is made from baked apples. it is possible that it is baking that affects the final result.
Arka
I rummaged in the bins, found another half-liter jar without sugar, but this puree is liquid, it probably needs to be evaporated. So maybe if you combine them, something will work out?
gawala
Quote: Arka
So maybe if you combine them, something will work out?
Well, if you want to tinker, try it. Then tell me what happened. You can add pectin .. What if you can do it.
Arka
Galina, I have no pectin. So the recipe does not seem to be
gawala
Quote: Arka
I have no pectin. So the recipe does not seem to be
Not in the recipe, everything is correct. Because they had their own apples from their own garden. No pectin was needed. But I ran out of my apples, and I wanted to make marshmallows from purchased ones. It doesn’t work out the same marshmallow, fluffy and soft. Soft yes, but not fluffy ..
Purchased apples, well, very juicy, you have to drain a lot of juice. I decided to try it with pectin all the same. I wrote on the previous pages. And everything worked out and splendor and softness .. It is possible that there is a lot of pectin in your apples, but not enough purchased ones. Different varieties ..
At 12 st. take a look. A mass without pectin, the result is thin layers, soft, but not lush. compare with the last photo. Pectin has already been added there. He thickened the puree and the marshmallow turned out to be fluffy and very soft, like bread.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
elvin
Galina, and how much pectin should you put? I also make from purchased apples. It turns out soft and tasty, but not fluffy.
gawala
Quote: elvin
and how much pectin should you put?
I put a packet of pectin 3: 1 on 3 kg of puree and boil for literally 2-3 minutes. A sample of the bundle a page earlier in the photo ..
This time I had mashed potatoes 4 kg, I put 1.5 packs. And yes. another important point. Whisk for 6 minutes, as written in my recipe, does not work on purchased apples. If done exactly in time, then the mass will turn out to be not shaken. Better to beat longer and at high speed .. 10 minutes is definitely needed. But to look again at the mass, it should still be pouring out, languidly, reluctantly, but pouring out - falling out, not in any case, not like a meringue, spread it out with a spoon. I take the bowl and begin to tilt it with a baking sheet. If she starts to pour out so smartly, she is not shaken. I beat it literally for a minute, and again I look .. languidly-reluctantly-ready.
These are the nuances that were revealed in the process from purchased apples.
Arka
Thanks for the info!
Galina, how much protein and sugar should I take for my kg of puree? Is 1 small egg white normal?
gawala
Quote: Arka
How much protein and sugar should I take for my kg of puree? Is 1 small egg white normal?
Sugar should be looked at by puree. If you like sweet, then for 1 kg of mashed potatoes 100 g of sugar well or more. If the mashed potatoes are soft, then you can take 50 grams or less or not take at all, but if you add pectin, then the mashed potatoes without sugar will be sour from it, keep this in mind. And protein and 1 protein per 1 kg of mashed potatoes .. If you "cheer up" and take 2 proteins, then the mass will just be like meringue .. One more moment, the first portion of 1 kg mashed potatoes is not whipped very willingly, but it is whipped naturally anyway. But the subsequent ones are whipped very easily, due to the fact that there are remnants of the previous mass in the mixer bowl, it is not possible to scrape it clean, and there is no point in washing the bowl. so it will whip up a little faster ..
Still .. I did the last marshmallow like this, immediately sugar sand and then a little beaten egg white, straight by hand with a little light. I whipped both in the recipe and so and so. there is not much difference, well, just maybe it will take longer in time .. In general, I do it already on the machine and do not bother with nuances.
Arka
That is, I can puree with sugar - in a bowl, plus add half-whipped protein along the way?
gawala
Quote: Arka
That is, I can puree with sugar - in a bowl, plus add half-whipped protein along the way?
Yes..mashed potatoes with sugar, you can beat a little, and then the protein is slightly whipped into a small foam. It and just an unbeaten squirrel will also beat up. But as I saw in one report from Belev, there they put mashed potatoes, sugar and whipped squirrel into the whipping machine and then they twist and twist everything together ..
Arka
Galina, I boiled the store puree already. Now I think when to beat. Can I dry it intermittently or do I need 10-12 hours in a row?

If in a row you have to put it in the evening at night. And then I now have 6 hours left until the high tariff, and drive the drying at the maximum.

gawala
Quote: Arka
... Can I dry it intermittently or do I need 10-12 hours in a row?
Alas, without a break. Set immediately at 14 o'clock. And after 12 hours start looking .. You have to put it at night. I put it at night, because during the day it does not work 14 hours in the afternoon and plus another 3 hours for the final drying of the missed layers. Do not forget that then you need to smear the remaining soufflé, glue them together and dry them at 54 degrees for another three hours.

And further. Do not use a lot of soufflé to bond the layers. look at what halves of the layers I have, but I put a tablespoon on top. It's enough. If there is more, then the final drying simply will not cope. the cakes will be a little wet inside. A thin layer should be a soufflé .. Do not sandwich the cake ..
Arka
Yes, Galina, I understood everything. I bought the Belevskaya pastille the day before, I know what it looks like. Since I had time until the evening, I decided to buy more apples, they already delivered, so I'm not counting on 1 pallet))
I'm also wondering if it can be glued with something else. For example, grated berries with sugar or a thin layer of maple syrup or honey. Then I wouldn't put sugar in mashed potatoes at all. Or will the cakes "ride" on such a gluing?
Can apples, after baking, be blended with the skin with an immersion blender, and not rubbed through a sieve, and to what degree of chopping? I want to play it safe, because the largest amount of pectin is in the peel. But without the immersion, the pieces of skin will be felt, or is it not important?

By the way, I found where to get the pectin. I'll be there on the weekend, buy it.

gawala
Quote: Arka
I'm also wondering if it can be glued with something else. For example, a thin layer of mashed berries with sugar or maple syrup. Then I wouldn't put sugar in mashed potatoes at all. Or will the cakes "ride" on such a gluing?
Well, maple syrup is hardly appropriate here .. Yes, and all this will have to dry for another 3 hours, and the berries rubbed with sugar will only soak the layers, just like the syrup. The whole point is that the soufflé left from the bulk goes to the layer. But try it. Maybe you will like it more with maple syrup or with berries.
If you want to enrich the taste of the marshmallow with something else, then do it better this way. Take the soufflé that you leave for gluing the layers, spread them on the cakes, and very little on top, well, for example, with raspberry syrup, but without sugar .. And with pure raspberries. Defrost, if it is freezing, drain the juice, and punch the mass with a blender and rub through a sieve. And with this sauce, slightly smear on the soufflé. At 4 st. there are photo themes. take a look.

Quote: Arka
Can apples, after baking, be blended with the skin with an immersion blender, and not rubbed through a sieve, and to what degree of chopping? I want to play it safe, because the largest amount of pectin is in the peel. But without the immersion, the pieces of skin will be felt, or is it not important?

I break the whole mass with a blender with peel, until smooth and smooth, and then rub through a sieve. Sosbstvenno exactly the same is done in production. There, only the mass immediately goes to the pulping machine, with the skin and bones. But I do not have such a wiping machine, hand wiping was completely unsuitable for such purposes. therefore the blender sieve. The mass turns out to be very tender. In my opinion, it is better to wipe everything. See for yourself. I prefer to take the time to get the perfect product. Naturally, the peel will be felt in the marshmallow, no matter how finely it is pierced with a blender. If this is not critical for you, then do not wipe.

Quote: Arka
Then I wouldn't put sugar in mashed potatoes at all.
You can not add sugar in mashed potatoes at all, but protein must be there. There will be nothing to ride and slide. At the exit you will have a whipped mass with protein, but no sugar. But still add sugar, at least 50 grams per 1 cl of puree. it may just turn out to be sour puree without sugar .. try mashed potatoes, if the apples are sweet, then maybe not, my homemade apples were sweet, especially when the end of the steel, they ripened, but I added 30 grams of sugar per 1 kg of mashed potatoes ..
Arka
Thank you, I'll take everything into account, like, there are no more questions left. Tomorrow I'll come to tell you what happened.
gawala
Quote: Arka
Tomorrow I'll come to tell you what happened.
We will look forward to the result .. Preferably with a photo, for clarity.
Arka
Essesna
Arka
Here I am! Broodershaft pastilles? (With me on "you", if you don't mind)
Belevskaya marshmallow in Lequip D5 Eco dehydrator
A very tasty thing came out!
Mashed potatoes I had 2200. The mousse took 2 pallets. Dried for 14 hours.
Even though I didn’t beat the 2nd half and because of this, the 2nd pallet came out not fluffy, but just soft and wet. But in practice, I realized what the consistency of the mass should be.
Now I know that I can!
Galina, thank you for all the information and experience provided!
gawala
ArkaWell, now only to hone technology and build up skills.
Is it from ready-made puree or is it apples?
Quote: Arka
Now I know that I can!
The eyes are afraid, but the hands are doing.

Quote: Arka
Even though I didn’t beat the 2nd half and because of this, the 2nd pallet came out not fluffy, but just soft and wet.
Nothing wrong. The bottom cake is good.
Well, with a start!
Quote: Arka
thanks for all the information and experience provided!
To your health !!
Arka
Quote: gawala
Is it from ready-made puree or is it apples?
Mixture. Ready-made homemade puree 450 g, store boiled about 300 g. The rest is baked apples.

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