Marshmallow with jelly and agar

[Cooking is not difficult. The main thing is to do it with love for your loved ones!]

Marshmallow with jelly and agar

Category: Confectionery

Ingredients
jelly dry any	45 g
sugar	300 BC
protein	2 pcs (72 g)
agar	7 g
water for jelly	75 g
water for syrup	125 g
citric acid	1/3 tsp
any flavor	option
food coloring	option
powdered sugar

Cooking method

• Pour the agar over with cold water. Stir. Leave on for 30 minutes or more. Can be left overnight.

  Pour the jelly with water, the temperature of which is indicated on the package. Stir so that there are no grains. Strain.

  Put the agar ladle on fire. Stir constantly, bring to a boil and dissolve completely. The mass will look like a jelly. It will boil violently. Therefore, you need to take a large bucket.

  Pour in all the sugar. Stir.

  While stirring, bring the syrup to a temperature of 110 degrees. The syrup foams a lot. If there is no thermometer, then the syrup must be brought to a state where, by lifting the spoon, a thin thread is drawn. Remove the ladle with syrup from heat. Allow to stop boiling.

  As soon as the ladle of agar is put on the fire, we begin to beat the whites with citric acid. Beat until firm.

  Without stopping whisking, pour in a stream of syrup. We try not to get on the whisk. When all the syrup is poured in, beat for a couple of minutes and pour in the jelly. Add any flavoring. Beat for a couple more minutes. If you want to tint the marshmallow in one color, then add the dye at this moment.

  The mass should become homogeneous, shiny, keep its shape well. If you want to paint the marshmallow in two colors, then you can do it now right in the bowl, painting half of the contents. I colored half with a little purple.

  Transfer the mass to a bag with a nozzle and quickly place the marshmallows on a rug or paper. It hardens faster than regular marshmallows.

• Leave the marshmallow for 3-4 hours. Sprinkle with powder and combine in pairs. Roll in powder if necessary. Store in a closed container.
  
  
  Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Beginning the second thousand
This recipe was posted on the forum a few days ago

"Zhelfir" marshmallow from jelly on agar (Juli-Lev)

He interested me very much. Juli-Lev, Julia, Thank you so much for bringing it. I hope that you will not be offended by the recipe that I propose.
The proportions of this recipe, I found in several sources. Attracted by less sugar and agar. At the request of the girls, I show you how to work with agar according to the technical map. Although all this is in the recipe for marshmallows according to GOST, based on which I made several versions of marshmallows.
Decide, of course, which way to go. Just mix agar with sugar and boil the syrup or do it "according to the rules." I have done a lot of experiments (with the same agar), how and when to add it. Soak or not. It always worked, but the result was, as for me, not the same. The marshmallow was wet, kept its shape worse and froze, "cried" and melted the next day or the second. My experiments are over. I work with agar only this way and not otherwise.
Now about the marshmallow itself. It is very, very tasty. If anyone else remembers the taste of the Soviet marshmallow, this is it, as for me. Recommend!

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Angela, thank you very much for your work! How many recipes were presented to people! I took it to bookmarks, I will definitely try it!

Wah! What an interesting recipe. The recipe is for bookmarks, and itself for ripening.
Angela, admit it, is there more writing than body movements?

Angela, thanks for deciding to put it up! I know I was tormented by doubts.
I have a jelly question. I basically don't buy jelly bags because of the synthetic colors and artificial flavors (everything for children). On sale only guano, I do not find anything "human".
The volume of the liquid is clear. I will strain the juice from blueberries in s / s, use it as a base for jelly, flavor and color "in one bottle". But how much gelatin to take for a homemade mixture?



And a passing question: did you have everything on 1 rug?

Thanks for the recipe! I'll do it one of these days.

[Irina]

Irina, Sveta, Nata, thanks for stopping by. I would be glad if my version also finds its user.

work!

Irina, Thanks for the kind words.

Admit it, is there more writing than body movements?

Rights, rights, rights! In half an hour everything is ready and hands are washed)

how much gelatin to take for homemade mixture?

Nata, that's the question? The jelly pack is designed (I have 90 grams) for 300 grams of water. Maybe this is the starting point? Do you look at the recommendations for using your gelatin and count? Just take 75 grams of liquid for this amount? If you knew the percentage of gelatin in a pack of ready-made jelly! There is also sugar. Maybe his? How much of this dye jelly is there? They eat more candy. Not always everything is homemade. Will you do it at the store? But, if you come up with something, then write

Is everything on 1 mat included?

Yes. Entered.

I'll do it one of these days.

Olya, not at all. I'm waiting)

[Angela]

Angela, thanks for deciding to put it up! I know I was tormented by doubts.
I have a jelly question. I basically don't buy jelly bags because of the synthetic colors and artificial flavors (everything is for children). On sale only guano, I do not find anything "human".
The volume of the liquid is clear. I will strain the juice from blueberries in s / s, use it as a base for jelly, flavor and color "in one bottle". But how much gelatin to take for a homemade mixture?



And a passing question: did you have everything on 1 rug?
[/ quote

Angela, thanks for deciding to put it up! I know I was tormented by doubts.
I have a jelly question. I basically don't buy jelly bags because of the synthetic colors and artificial flavors (everything for children). On sale only guano, I do not find anything "human".
The volume of the liquid is clear. I will strain the juice from blueberries in s / s, use it as a base for jelly, flavor and color "in one bottle". But how much gelatin to take for a homemade mixture?



And a passing question: did you have everything on 1 rug?

Nata, let me answer, because I recently studied this question) Jelly can be replaced with any fruit juice or puree, you just take the weight of the dry product + water for the jelly from Angelina's recipe and replace it with the same amount of juice or puree.
Angela, as always, a wonderful recipe! You are well done and a great hard worker !!!!!!

[Angela]

Angela, thanks for the recipe! First I saw the jelly from Juli-Lev, got interested .. and now your marshmallow on jelly is already a control shot !! I will definitely try it soon!

[Angela]

AngelaThank you very much for putting your own version! As always ... UNLIMITED!
I muddied it with a request for just such a marshmallow, I tried it with Oksana at a meeting and he made a strong impression on me.
I will definitely try Yulin's recipe! but I, like you, do not consider it necessary to boil agar, I will even say more, I very often make marmalade on agar according to a recipe verified over the years (now it’s just by eye), but I read it once here, I don’t remember whose recipe, but with boiling agar, and for the first time my marmalade did not freeze.
Angela, what kind of attachment did you use?

But, if you come up with something, then write

So everything is clear. I will add gelatin at the rate of 300 g of liquid, and I will take 75 g of juice, maybe a little more, so that the total volume comes out like a "ready-made mixture".

[Yuliya K]

Yuliya K, zvezda, thanks for stopping by. I would be glad if you like it. It is imperative to cook. Delicious.

but I, like you, do not consider it necessary javascript: void (0); to boil agar,

Olya, I just think exactly the opposite that you need to boil and soak it.

but once I read it here, I don’t remember whose recipe, but with boiling agar, and the first time my marmalade did not freeze.

Some kind of fantasy. Agar starts working only after boiling.

Which nozzle did you use?

I don't know the number, and I never bother with it. This is some kind of closed star with many petals.
Irina F, thanks for the consultation.

I will add gelatin at the rate of 300 g of liquid, and I will take 75 g of juice, maybe a little more, so that the total volume comes out like a "ready-made mixture".

So I thought so too)

[Angela]

Angela, unload a little and definitely cook

that you need to boil and soak it.

Oh Angela! I didn’t put it correctly: hi: Of course it opens up at high *, but I will not boil it together for four minutes at once .. in general, again I don’t understand how to say it! : girl_haha: In short .. I soak the agar for ~ 30 minutes, and then bring it to a boil and bubble for a minute (but not for a long time), remove it, and so on twice.

[Arka]

Arka, on juice I liked the result less. Then write how it goes.
ang-kay,: rose: I didn’t try to reduce sugar, I just liked the taste, but the experience is interesting, thanks.

As for agar, I have this information: "agar can be powder, in tablets, flaky, leafy. If it is used raw, it is always soaked to the jelly stage, even the smallest fraction. And if you boil, then the first method: recommend soak the flakes or plates until dissolution, then achieve the final dissolution of the pieces when heating, pour fine water for a couple of minutes then you can heat until completely dissolved, the second method of preparation allows mixing powder agar with all the ingredients at once, then pour water at room temperature, heat according to the recipe until the desired temperature, which varies, by the way, from 110 to 115. And I also met recommendations to break through the agar with water with a blender - I did not check it. These are trifles, the agar itself is of different quality, depending on the country, on the processing method. Let's say Chinese differs from Malaysian, ours too all different. The most interesting thing that I realized is that working with agar depends on the planets! It's like gelatin, in some they warm it up and overheat it, while other chefs allow themselves to boil it, dissolve it in boiling fruit puree, like whipping proteins = someone cold, someone warm. Infa is different, I do not argue, I just came across different agar. But now I'm not fond of marshmallows, so I'll look at you, maybe I want to

By the way, do you add room temperature jelly to the whipped mass?

[Oksana]

you add jelly at room temperature to the whipped mass

That's what I wanted to ask you! Oksana, Thank you

Aaaaaaaaa
I screwed it up a little. Didn't catch the moment of the end of whipping. This is my 2nd marshmallow and it looks like I'm starting to get it. Or does it just seem ...
In general, the syrup turned out great. And I even introduced it just charmingly: I didn't wrap it around the corollas and didn't smear it on the walls, like the first time.
But the difficulties began when the jelly began to be introduced. My decently grown mass liquefied, as it seemed to me, too much. I beat it a little, but it is not strong. I decided to whip some more. And she is a slap! And shrank twice. I looked, I began to grab on the shoulder blade. Let's put it in a bag faster. But it didn’t work either ... My bag burst near the nozzle when I pushed it into the nose. While I inserted it into a new one, the mass was still cold. As a result, I did not want to sit down, already half grabbed. Something like squeezed onto the rug, the relief is ragged, the mass is dense, the soufflé, of course, but twice as dense as it could be.

In general, I feel that next time I will make this marshmallow, but I need detailed instructions on at what stage to what extent to beat. Time in minutes is not an option. My mixer is a beast. I work at medium speed, and then he always whips one and a half times faster than prescribed in the recipes.
Help me out, Angela, teach me marshmallow business

Well, here's the culprit


I've already tried it. Tactilely - soft, springy, finely spongy at the cut, there are no such air bubbles at all as in your photo. In truth, it was not a cut, but a bite, so I did not take pictures. In general, I did not understand whether it worked or not. Everything seems to be in order, but I know that the mass was blown away.

Arka, on juice I liked the result less. Then write how it goes.

Oksana, I have nothing to compare with. In the end, not finding blueberries, I took some syrup from raspberry jam, diluted boiling water in 75 g, added 3 g of fine gelatin dr. Oetker. (there the norm is 20 g per 1 liter), added a little nature. dry lilac dye, loosened everything up well, filtered while the agar was infused. Agar turned out to be overdue for a month, and its strength is not indicated, it took not 7, but 9 g just in case.

[Oksana]

and I take off the bubbles for a minute (but not for a long time), and so on twice.

You can completely boil for a few minutes. For marshmallows, we cook it. And impulses are not needed.

such information

Oksana, I agree that agar is different. I always got marshmallows the first time. Everyone knows that I made a bunch of them, and even at the aquafub. There were never any problems until this spring I saw enough of all kinds of MK for its manufacture. That's where it started. Agar was immediately mixed with sugar and heated. Made on shop jam. Something else. And I stopped making marshmallows the way it should have been. It's a pity that I deleted the pictures. Complained to a friend. We started digging the Internet with her. Dug up cards for the preparation and work with agar. Everything is written in them the way I used to make marshmallows. This one is no exception. I don't experiment anymore.

It's like gelatin, in some of those cards it is heated and overheated, while other chefs allow themselves to boil it, dissolve it in boiling fruit puree.

With gelatin, everything is ambiguous. I always throw in gelatin immediately after boiling. They say that you can boil gelatin. That all this is nonsense when they say the opposite. I did not experiment here. I heard that there is gelatin that can be boiled. I'll do it somehow. But so far I have the impression that it can boil. Maybe he'll lose a little strength? And turbidity will appear. I do not know. Essentially, gelatin is made from bones by boiling. We cook jellied meat, which, let it slowly, but gurgles. We extract the same gelatin (in any case, as I understand it). And our jellied meat freezes perfectly. Maybe I'm wrong. Until I conduct the experiment myself, I will not presume to say. On the forum there is a ham (in fact, not a ham at all), which even the lazy one did not do at that time. So everything was cooked there with gelatin. And froze tightly.

do you add jelly at room temperature to the whipped mass?

Yes. It has already cooled down in the process.

Aaaaaaaaa

Nata, with you later. I'm in a hurry to work. In short, it seems to me that you cannot beat the mass.

Hello! Compliment to marshmallows - awesome as always, Anzhi!

There were never any problems until this spring I saw enough of all kinds of MK for its manufacture.

And I stopped making marshmallows the way it should have been.

How interesting! This is not the first time I have heard such metamorphoses from confident pastry chefs who began to "break their skills" after various MCs.

I read with great interest the selection of information in this recipe. Thank you

[Nata]

But the difficulties began when the jelly began to be introduced. My decently grown mass liquefied, as it seemed to me, too much. I beat it a little, but it is not strong.

Nata, but if not for the jelly, then I would have decided that the syrup is undercooked. And I don't know how this jelly affects. Moreover, you made it yourself.

but I need detailed instructions on at what stage to what extent to beat. Time in minutes is not an option. My mixer is a beast. I work at medium speed, and then it always whips one and a half times faster than prescribed in the recipes.

I cannot explain "on the fingers". Focus on the photo. Here's a video for you.Everything here is quite competent, as for me.

I now also have Kenwood - a beast. Although my Klatronic and Bouman worked normally before.

marshmallow

Sveta, Thank you. Pleasantly)

such metamorphoses from confident pastry chefs who began to "break their skills" after various MK.

This is almost always the case for me. Until I read it, everything works out. As soon as I start to "improve" - ​​it stops working. I decided that I would not read. I'd rather use instincts and instincts than knowledge. Let me rather not know and understand the processes than to alter and "knock out" the "knowledge" I have received.

Oh, Angela, about the fact that ... it is better to use instincts and instincts than knowledge, 'I do not agree with you at all. It seems to me that basic knowledge is very necessary in order to get the best and most stable result. And MK from GOOD Chefs help a lot with this (only, unfortunately, they are expensive). Well, and some, Aunt Motya from the Internet, with her MK, yes, it's probably better not to watch or watch, but to correct the recipe, in accordance with the same basic knowledge.

[Tatyana]

that ,, .... it is better to use instincts and intuition than knowledge ''

Tatyana, the base is there anyway. It is clear what was originally read and practiced. I'm talking about "improved knowledge". I do not impose my opinion. I'm only talking about myself. As soon as I want to "improve", so everything goes to dust. Sometimes I read and understand that I have been doing wrong all my life. I start to do "so" and .... further down the text.

MK from GOOD Chefs

Yes, these are not affordable.

there is a base in any way.

Well, I have no doubt about that, with your experience! Here, I’m more about the fact that MK is very useful.

I am for the classics, not for the newfangled. This is for understanding my posts above. Of course, MCs are useful, but not all.

[ang-kay]

ang-kay, beauty, incredibly atmospheric photography. You have a great mix of recipes and photos for a good book. Thank you for the inspiration !

[Corsica]

Corsica, IlonaThank you very much for the praise. Pleasantly.

[ang-kay]

ang-kay, Angela, tell me which company agar used?

[Irina]

Irina, I will not tell you. I took it by weight in some online store.

[Irina]

Irina, I will not tell you. I took it by weight in some online store.

Don't you know the strength either? I just look, more often they use it with a force of 900, and I bought it in the supermarket of the company Seasoning and the force of 1200 is indicated there, so I wondered whether to reduce the amount of agar to 5.5 g or not?

Strength is either 100 or 1200. But not a fact. I would not reduce the first time, and then it would be visible.

[Thank you very much for the recipe!]

Thank you very much for the recipe! After lying for almost a day, not sprinkled or covered with anything, just on a tray - a little dried up and became more like a store (you have to compare), it seemed to me due to the fact that it was dry. Now I put it in a saucepan, covered it with a lid with a hole. At first it was very tender, it just melted in the mouth and because of my agar gave them a little (I have an unknown manufacturer and strength, bought 2 years ago on the occasion, but it works. True, the taste of agar in the cooked was always, even when the agar was fresh) ... The children said to do it!
I did everything according to the recipe, without deviations.

[Yulia]

Yulianice to have the first forum post in my recipe. It's great that everything worked out. The marshmallow should be stored in a tightly closed container to prevent drying. And about the taste. It depends on the agar. I also had one like this twice. I took from the same seller at different times. And I always felt this agar. Now I buy in different places and even in expired (bought a lot) there is no taste. I would be glad if you make this marshmallow more than once.

[juluj]

juluj, I bought agar by weight from a girl on the Internet, she took wholesale Chinese. The taste was disgusting, because of this she did not make her favorite desserts. And lately I have been buying Puds, I do not hear any smack at all. Try it!

Thank you! I thought that it depends on the manufacturer.I also bought it on a very budgetary basis, for a penny - try it, and only this marshmallow turned out to be edible, the rest I tried (different jelly, even jelly - some mealy and with a taste).

[juluj]

juluj, they say, this is the taste of algae and it is necessary to soak and drain the water. But I have never tried to rehabilitate him like that.

Girls, I came about Pudov to supplement itself. I wrote above about Pudov agar in bags of 7 g. I liked it very much, without smell and taste. The fortress was not found on the packaging, but strong enough.
For a long time, in short, I ran out of it, I began to use Pudov, but in jars (40 g each, I think). And that's it, complete disappointment.
The smell is nasty, after solidification I hear a smack. The tale is over.
Keep in mind if you are as picky as I am.

[ang-kay]

ang-kay, Angela, thanks for the recipe! I made one portion yesterday, it turned out great, unlike marshmallows on mashed potatoes, it stabilized faster. I will do it periodically now. I want to try it in cakes and pastries for decoration. And, maybe, this Easter on Easter cakes will be tested. Thank you!
Now I will try to insert a photo.



This is what the jelly was. There are 90 g per 450 ml of water. Took 60 g

[LydiaVera]

LydiaVera, gorgeous marshmallow turned out! So beautifully clocked. Well done! These ribs are crisp. Super!

[ang-kay]

ang-kay, Angela, Thank you!
I want to wind roses with him, they must be absolutely wonderful! Thanks for the idea!

Oh, bring roses here! I have never done it)

Good!

chic

I said this ... and if the roses come out, then I will cry and admire ...

[LydiaVera]

I have never done it)

Anji, I don’t believe you haven’t done something yet ??? You just probably forgot

LydiaVera, the marshmallow has come out! In such an angelic delicate color! I was just thinking about some of these color palettes for the Easter holiday. The most it!

[Sveta]

Sveta, that's because of your forks for chocolate, the third day as a saiga, I'm jumping around the city .. but only zero

like a saiga, I jump around the city .. but only zero

How is it zero? But what about the figure? She became even more beautiful! And finally, this is all Anji with its own recipes. I don't know anything - all questions are for her

I also want to ride. Tell me the direction! You can dip the marshmallow in chocolate.

And she can wake up asleep .. express and then dump on you ..

Prompt direction

Duc she is silent, yak partisans give her, Light, try

I don't believe you haven't done something yet

Estimate? Even the desire never arose. I'm still that rose twister. But you have to work quickly. I'm afraid I won't be in time.

may wake up .. express

You will still have the opportunity)

Angela, thanks for the recipe !!!
Jelly took cherry

[Irina]

Irina, I am very glad that everything worked out. I hope you will do it again and again.

Girls, WHAT gives jelly in this recipe?
Colour? Taste? Porous structure?
I only made apple marshmallows. Successfully.
I am interested in other options. At what stage and how do other fruits work in a classic marshmallow on agar ....