Marshmallow without applesauce

Category: Confectionery
Marshmallow without applesauce

Ingredients

Protein 4 things
Lemon acid on the tip of a knife
Agar agar 2 people
Powdered sugar 4st
Water 1st
Gelo 3lob

Cooking method

  • I bring to your attention a master class on making Homemade marshmallows.
  • The recipe was taken by me from another site. I give a recipe with minor adjustments, which did not affect the process itself and the quality of the product. From the website 🔗
  • Products:
  • Cold water, agar, icing sugar, cold proteins, sugarless gel, citric acid and vanillin.
  • Marshmallow without applesauce
  • And this is Agar, such a white powder, it is usually sold in Chinese stores. I took a photo separately so that you can better see how it looks.
  • Marshmallow without applesauce
  • We take 4 cold squirrels, vanillin and citric acid on the tip of a knife, put in the whites and set to beat (without sugar) Beat until such a standing mass
  • Marshmallow without applesauce
  • While the whites are whipping, take 1 sar (glass) of cold water, put on the fire in a small saucepan, and put 2 teaspoons with a top of white Agar powder in the water, turn on the fire at medium temperature and stirring constantly, bring to such a boil.
  • Marshmallow without applesauce
  • Then in this boiling mass we put 4 sars (mugs) without a slide of powdered sugar.
  • Marshmallow without applesauce
  • Stirring vigorously, we cook the whole thing for 5 minutes until such a consistency, it should foam and thicken a little and change color, but not much, but only a little bit darker
  • Marshmallow without applesauce
  • After that, whisking the whites at high speed, pour the boiling agar straight from the hotplate into the whites in a small stream, without stopping whipping.
  • Marshmallow without applesauce
  • This is how it should rise after pouring agar with powder into the proteins, I recommend making this marshmallow in a standing mixer, I tried with my friend to make it with a small manual electric mixer, it turns out very bad, I did not like it at all, the trick is that when the big the mixer is gaining momentum strong, it is made very lush, soft and elastic due to the air, and this cannot be achieved with a small hand mixer.
  • Marshmallow without applesauce
  • After pouring hot agar with powder, we continue to beat for 1 minute without stopping the mixer, pour 3-oz without sugar into a cup, pour three quarters of water and put in a micro fan for 30 seconds, stretching it out, so that the gelatin melts in the cup
  • And then pour in a small stream, hot gel into the mixer at high speed, whisking for another 1 - 2 minutes
  • Marshmallow without applesauce
  • You should get an elastic hot mass like this.
  • Marshmallow without applesauce
  • Then we take a bag with a zipper, that is, the one that closes with a zipper, at the bottom of one corner we cut off the small end with scissors and force an 18 mm nozzle with a pattern into this corner, I do not recommend taking a small nozzle as it will be very difficult and almost impossible to squeeze out of it
  • Marshmallow without applesauce
  • Then you need to very quickly so that it does not cool down, we fill the bag with hot mass
  • Marshmallow without applesauce
  • And zip it all up, let the air out first
  • Marshmallow without applesauce
  • Then you need to cover the trays, or if they are not there, the table with cling film (this is mandatory), since it will stick
  • Marshmallow without applesauce
  • And at a fast pace, without allowing to cool down, squeeze out onto a tray, but you need to do it quickly, as it will cool down and it will be impossible to squeeze out
  • Marshmallow without applesauce
  • Leave the marshmallows for a day or more to dry on trays, then sprinkle with powder and glue in two.
  • You need to store it in a cool place in a cardboard box, it can lie for a long time.
  • Do, try for health


Lenusya
Admin, and for the "especially gifted",
jello without sugar
what's this? Sugar-free dry fruit jelly mix?
I have not seen this here, however, we do not have agar either. Well, I had a wonderful conversation with myself

Admin

I found it - Dzhelo - this is Fruit Gelatin:

Marshmallow without applesauce
The cake will appear on the forum, give us explanations on how to deal with this Dzhelo and how to replace it.
Admin

Girls, the recipe is not mine - I indicated the site address.

The mixer is also not mine Although I have a Bosch combine with the same rotating nozzles, high speed with options and different nozzles for dough.
It is very convenient to work with such rotating attachments - hands are free at this time and you can safely help.

As far as I understand, if we put the agar in the mass, then it is enough to add juice or dye for color and taste instead of Jilo.
Or make marshmallows without dye - then it will turn out to be just white.

But it is only Tortyzhka who will judge us, we are waiting for her appearance
kolynusha
Tortyzhka said that the agar must be boiled.
Lissa
It has a melting point of 80-95 degrees.
zalina74
What is this Jelo and where can you buy it from us or what to replace it with?
At first I thought it was pectin. It is logical to call pectin "fruit gelatin" (see the post above).
And today I found this information: "Sugar-pectin syrup JELLY, ... Syrup for making marmalade. Organoleptic characteristics: sweet, transparent, syrupy mass, without foreign odors and taste. Ingredients: glucose syrup, sugar, pectin E440, preservative: potassium sorbate E202".
Apparently, this is about him.

So what about this Jelo?
Or ask him to bring him from America ... I really liked the recipe.
monique
I am from time immemorial. I am sorry for my question. Aren't you afraid to eat thermally unprocessed proteins? Second question. Is it worth using such improvised material as "Dzhele" at home? Now you know so much and there is the Internet. Read what is included in such mixtures, and what else is included and is not written on the label. Well, okay, when I bought the "Udarnitsa" and quickly ate it. Home is another matter. Tweeted all day and eat chemistry and streptococci.
Moreover, "Udarnitsa" does not use eggs, but powder (I think so). In short, a world for the desperate.



Can you take marshmallows back in time and cook something different? WHAT WAS THE ZEPHIR IN CHOCOLATE !!!!!
Kisses to all. I live in South Africa. I don't eat marshmallows. I don't buy any sweets. I bake it myself. Although not always successful. Flour in south africa - ugly - starch. Recently there was an Italian one. Well, this is at least flour.
You now have such wonderful bread mixtures. I envy you. In South Africa, bread is wet flour.

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