Apple marshmallow on pectin without agar

Category: Confectionery
Apple marshmallow on pectin without agar

Ingredients

applesauce 200 BC
pectin yellow (I have apple) 10 g
sugar 50 + 350 g.
protein 45 g
water for syrup 130 BC
lemon acid 3 g
hot water for citric acid 3 g
any flavor option
food coloring option

Cooking method

  • Apple marshmallow on pectin without agarMix 50 grams of sugar very thoroughly with the pectin. Dissolve citric acid in water.
    Apple marshmallow on pectin without agarPut mashed potatoes in a bowl. I have mashed homemade baked apples of an unknown variety.
    Apple marshmallow on pectin without agarAdd sugar with pectin. To stir thoroughly. Cover and leave for an hour.
    Apple marshmallow on pectin without agarPour in protein.
    Apple marshmallow on pectin without agarWhisk until lightening and increasing in volume.
    Apple marshmallow on pectin without agarPour water into a saucepan and add 350 grams of sugar. Add dye. While stirring, bring to a boil. Cook to a temperature of 110-112 degrees. Average fire. Remove from heat. Allow large bubbles to sit.
    Apple marshmallow on pectin without agarWithout stopping whipping mashed potatoes, pour in the syrup in a thin stream. The mass will become thinner. Beat at high speed until the mixture thickens and turns white, but still remains loose. It will look like a well-beaten biscuit egg.
    Apple marshmallow on pectin without agarPour in citric acid solution. Flavoring agent. Continue whisking for about a minute.
    Apple marshmallow on pectin without agarThe mass will become much thicker. The main thing here is to catch the moment when the mass is already thick, but has not yet begun to cool down much. Otherwise, if it is still very hot and not very thick, the marshmallow will harden, but will "float" during jigging. If the mass cools down strongly, then it will be impossible to deposit. It will come out of the bag with difficulty and you will get a "torn" marshmallow. This will not affect the taste. We shift the mass into a bag and quickly set it aside. We let it stabilize for 24 hours. Sprinkle with powder and combine in pairs or leave it that way.
    Apple marshmallow on pectin without agar
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I found the recipe on the Pteat channel.
It turned out great the third time. Until I understood the nuances of consistency. I described them to you.
The marshmallow is delicious. This is exactly the kind of marshmallow we used to buy in the store. It's easy to cook. It turns out not a very big way out. The mass is not whipped as much as we are used to when making marshmallows on agar. Recommend!

Ilmirushka
When will I decide on this ...
Tashenka
Here I am. I look at all Angela's marshmallows, and in no way ... I'm afraid that if I spoil it, I won't make up my mind anymore. And so I want to pamper the boys! They love my marshmallows.
Angela, thanks for another masterpiece.
ang-kay
Ilmira, Nataliatakes longer to write than to do. For all active actions with ready-made puree, 20 minutes.
zvezda
Angela, well ... I take off my hat, chief ... well done! Very beautiful,,
Lyovochki, who is afraid, first try Anji's marshmellow, and you will understand how and what next ...
Ilmirushka
Quote: ang-kay

Ilmira, Nataliatakes longer to write than to do. For all active actions with ready-made puree 20 minutes.
I'm even more afraid ... I won't have time for ANYTHING in 20 minutes
Cirre
I must try, there are still apples
Tashenka
Will only baked puree go? And if for a couple or in a microwave?
Quote: zvezda
try marshmellow first
I've already done Angelina's marshmallows. I almost burned the mixer, laid it out with a spoon, but it turned out. But I'm somehow afraid to start marshmallows ...
ang-kay
Quote: Cirre
Need to try
Galina, it is necessary)
Quote: Tashenka
Will only baked puree go? And if for a couple or in a microwave?
What's the difference? Baked less moisture. Yes, if it's steamed after a juicer, I won't tell you. It seems to me that in this puree very little pectin remains, as well as taste.
Tashenka
No, I thought to boil it in a double boiler. Would give me at least a couple of days off ... I did marshmallows when mine left for Serbia. You can't do much with them. First lessons, then fights ...But I will make up my mind anyway, while not all the apples have been eaten.
zvezda
Tashenka, I'm in the package in the microwave case for 4 minutes! The marshmallow turned out, but here you also add pectin ,,, it will be great and fast! I even exhibited pictures of him.




Nadushka_Sh
A very interesting recipe, I will bookmark it and cook it when I have free time. I did it on agar several times, although airy, but it turns out damp and quite sweet. I boil the apple puree in a slow cooker on the "Stew" mode, very simple and fast. Doesn't come out too sweet?
Tashenka
Quote: zvezda
I'm in a bag in the microwave
Olya, how are the vegetables (tied the bag, pinned the holes ...)? Whole apple or peeled and cut into pieces? 4 minutes at what power?
ang-kay
Quote: Nadushka_Sh
I will bookmark and cook,
Hope, I will be glad if it comes in handy.
Quote: Nadushka_Sh
Doesn't come out too sweet?
This is marshmallow. He's always sweet. This one is not cloying. There is sourness from acid here.
Anchic
Angela, this marshmallow turns out denser, you say? Now we also need to buy pectin. My son does not like it on agar, he says that it is too airy and soft.
Helen
Quote: Ilmirushka

When will I decide on this ...
here I am, also ....
Anchic
Why can't you decide? In case of failure, get a tasty mass that you can eat with a spoon. Well, this is the most extreme case. There is nothing special to spoil and nothing.
4er-ta
Quote: Anchic

The son does not like agar, he says that it is too airy and soft.
Anna, perhaps you are whipping the mass, there is a rather dense and elastic marshmallow on the agar.
Anchic
Tatyana, perhaps. Thank you, I'll try to beat a little less.
Helen
Quote: ang-kay
Put mashed potatoes in a bowl.
and peel apples, on mashed potatoes?
ang-kay
Elena, I bake everything together, and then rub it through a sieve. Of course, without skins, because the skins remain all in the sieve.
zvezda
Quote: Tashenka
Apple, whole or peeled and cut into pieces
Cut into pieces, no holes, just into a tight bag and for 4 minutes! I showed everything in the subject ..
Angela, I am writing here, I think many will come in handy for mashed potatoes, how to make it quickly and easily.
ang-kay
Quote: Anchic
do you say?
Yeah. It is a little different.




Quote: zvezda
just in a tight package and for 4 minutes! I showed everything in the subject ..
I also do in the micro, but I clean.
4er-ta
Quote: ang-kay
Of course, no skins.
Angela, and why? there is pectin. I bake completely, only without a core, the skin becomes soft, and then through a rub or sieve, a little waste remains. Sometimes, to wipe it faster, I punch it with a blender, and then through a sieve.
ang-kay
Quote: 4er-ta
I bake completely, only without the core,
I also bake everything together and do not cut the core.
Quote: ang-kay
I bake everything together
Quote: ang-kay
and then I rub it through a sieve
And it turns out without the skin.
Quote: ang-kay
Of course, no skins.
Because all the skins are in a sieve. Maybe I wrote something incomprehensibly? Now I'll think about how to fix it.
4er-ta
Sorry, I didn't read it carefully. I just wipe all the skins, Antonovka they are soft.
ang-kay
Tatyana, something slips, of course. We have no Antonovka. I take what apples I have.
Andreevna
Angela, girls, will apple pectin from Pudov go for this marshmallow? It is impossible to look at such beauty for Anzhelochkin and not make it. Moreover, the mashed potatoes are already ready
ang-kay
Alexandrathanks for the praise. As for the pectin Pudov, I cannot say anything at all. You need to look at the composition so that there is nothing but pectin.
Andreevna
There is an additional thickener there, but what kind, nothing is said. Maybe I'll try to do it with him, but the enthusiasm is already dropping. Now I live more at the dacha, as soon as I get out I will buy normal agar and pectin.

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