AlKA
Quote: MARMARUSYA

Hello! I read the whole Temka, but I still could not find how to make a candy. Tell me!

I take an ordinary potato grinder, knead the fruit in a bowl, you get a mass with lumps, pulp, juice. Then I lightly grease the pallet with sunflower oil, spread the fruit mass on it with a thin layer and put it on the trays. Temperature 55 degrees. at night. In the morning I turn it off and roll it into tubes. But this is the Ezidri dryer. there are trays, nets and pallets. How it is done in other dryers - I don't know.
MARMARUSYA
AlKA thanks !!! probably you can beat everything in a blender?
AlKA
I think you can. But with slices, it seems tastier. But that's my opinion. Need to try. To do this and that.
NiLarna
Quote: Lenhcik

Girls give the recipe for marshmallow, if there is a basic one (the same for all - plum, apricot, peach, apple) and at what temperature, in what layer (see) and how long to dry in an electric dryer. And another question - is it possible to use a silicone mold for this ???

Can I give you a recipe? True, I'm not a pro, but I really like my candy.

You just take the fruit, peel it, take out the seeds and make mashed potatoes. Taste - if sour - add sugar. So that mashed potatoes can be eaten with pleasure. (You can even add sugar - dried candy will be sweeter than mashed potatoes.) Here is mashed potatoes and in the dryer. The layer is not more than 1/2 cm. Otherwise it will dry for a long time.
As for the berries, I was convinced that for the berry marshmallow, the berry puree should be wiped through a sieve so that there are no seeds in the marshmallow. (They get in the way if you leave them. I made raspberry marshmallows in such a rage.)
The rest is the same as with fruit. Sugar to taste and into the dryer.

Dry for a couple of days. In any case, I dried for 2-3 days in my Summer resident (temperature 50-60 degrees). In general - dry land to the condition "can be rolled into a tube."

For ease of removing the pastille from the paper, I have already given advice - after the dryer, put the pastille on paper for a couple of minutes in the refrigerator. The paper is then easier to remove.

Andreevna
Quote: NiLarna

Dry for a couple of days. In any case, I dried for 2-3 days in my Summer resident (temperature 50-60 degrees). In general - dry land to the condition "can be rolled into a tube."
Was it continuous or were there long pauses?
It's just that Dachnik-4 should be brought to me today .... I'm looking forward to it, because there are already 4 baskets of apples on the balcony. In this regard, the question. Do I need to pull the insides out of the apples or can I cut them straight into slices? Forgive me if I repeat myself, but there is simply no time to re-read so many pages.
Basja
Andreevna... if for a marshmallow, it is better to cut it out, since then you need to make mashed potatoes and then spread on paper and dry. How long it is difficult to say, it all depends on the thickness, the thinner, the faster it dries and + how many pallets will be used. It seems to me that the optimal thickness is 0.5 cm.I just dried apples, I cut them into thin slices, I wrote somewhere a little higher, but also without a middle, according to the book that was attached to the drying, I wrote that apples are dried 7- 8 hours, I dried 3, but the truth was I didn't have very many apples, not all the trays were occupied. Dried well.
Natusichka
Leka! This does not mean the pallet that is at the very bottom? And if dried on paper, then:
- a sheet of paper where you need to place: on the tray or where?
- if you put paper, then how will the air circulate?
- put paper on each tray or only on one, that is, you can dry several plates at a time, or only 1?
leka
I read the whole topic from beginning to end when I was going to buy a dryer. I don't remember on which page, but they wrote that they were dried on baking paper.In the pallet, cut a circle to size and in the center of the circle another small circle for air. Spread the marshmallow in a thin layer and dry for 14 hours, if the paper sticks, put in the cold for a few minutes and it will fall behind. You need to put it in the pallet in which you dried the fruits (with sides), I have them 4. If you have time it is better to run along the Temko, you will find a lot of interesting ...
valdis
Quote: Natusichka

Leka, I have Bomann (Clatronic) DR-435CB

I also have a Bomann DR 436 CB. Pastila was dried on the lower tray.
First, I cut a circle out of tracing paper - a little more than the pallet in diameter.
Lightly smeared the tracing paper with sunflower oil so that the marshmallow would not stick.
I put a paper circle on the bottom of the pallet to make small sides.
I poured marshmallow, approximately 2-4 mm thick.
I dried the marshmallow for 8-10 hours, at the same time other fruits were dried on the upper nets.
The first time I cooked the marshmallow with sugar - it turned out a little sugary, and subsequent times without sugar - with a pleasant sourness.
I did not try to store it - my relatives could not stand it for more than 3 days.
Natusichka
mish, valdis! Thank you very much for your support and advice!
valdis! And from what fruit did you dry the marshmallow? Did you cook them beforehand or just grind them? What is the difference between our dryers and you, I see that the models differ by one.




FRUIT - juicy edible fruits of cultivated and wild plants. Subdivided into pome fruits (apples, pears, quince), stone fruits (apricots, plums, cherries, peaches), citrus fruits (oranges, lemons, tangerines, grapefruits), subtropical and tropical (figs, pomegranate, mango, pineapple, banana, avocado) , berry (currants, gooseberries, grapes, cranberries) and melons (watermelon, melon) crops. They are of great importance in human nutrition. The pleasant taste and biological value of fruits are due to the presence of a significant amount of nutrients in them.

Fruit is one of the sources of easily digestible carbohydrates. Fructose predominates in pome fruit, glucose and sucrose predominate in stone fruit. The largest amount of sucrose is found in bananas, pineapples, oranges, tangerines, and less in berries. Bananas are high in starch. Fruits contain a lot of vitamins C, P, carotene. Some fruits are natural vitamin concentrates. The energy value of fruits is small and averages 50-70 kcal per 100 g. The Institute of Nutrition of the Academy of Medical Sciences has determined the annual optimal rate of fruit consumption - 106 kg per person. The substances found in fruits play an essential role in the processes of digestion and metabolism. Organic acids are powerful pathogens of pancreatic secretion and intestinal motor function. Of the tannins, tannin and catechins have the most pronounced biological effects. Blueberries, pears, quince, dogwood are distinguished by a high content of tannin. Some fruits are used as medicinal products (for example, raspberries) and in dietary nutrition.

Many fruits (apples, pears, citrus fruits, grapes, bananas) can be stored well for a long period when they are bound in refrigerators. Fruits; subjected to rapid freezing, drying and canning (jam, compotes).

A few useful tips: frozen fruits intended for sweet dishes are placed without defrosting in boiling water, adding sugar and citric acid to it; peeled fruits will not darken if stored in acidified water; before slicing lemons, it is better to pour over boiling water - this will enhance their aroma; grains must be removed from lemon circles - they add bitterness.
mish
Quote: Natusichka

mish! I will definitely buy a Summer Resident over time, I already feel it. How long did you dry your marshmallow? Is there a difference in taste when drying raw fruits or pre-boiling them?
Drying times vary depending on the fruit and the thickness of the layer. Apricot marshmallow can, for example, dry to normal readiness in 11-12 hours. The difference in taste between raw and cooked fruits is, of course, huge. My family did not like the boiled marshmallow, they rejected it. Since then we have been drying only raw.And if we suddenly miss the readiness time, then no one gets upset - the chips are obtained - we break them into pieces - they burst even faster !!!
Kalmykova
I have Delph. The paper is a little narrower than the pallet, so there are a lot of holes. Moreover, I have a hole in the middle by design, so the air passes through there too. I boiled it in a slow cooker with the lid open until sour cream was thick, then laid it on parchment and dried it in several steps for a couple of days.
Atlantis
In general, I understand that you can make marshmallow in any, you just need to cover the pallet with paper.
DJ
Pear marshmallow
Pastila - how to cook?
Pastila is a good product utilizer, from 4 kg of pear I got about 400 g of pastille.
Pinky
Girls, did anyone make red currant marshmallows in the dryer? Should it be boiled beforehand or can it be raw? I did it a hundred years ago and I don't remember how. Share your experience. you are welcome.
Chef
We sometimes make smoothies - we throw everything that is at home into a blender and use the finished product. Today we bought Ezidri and the decision hit the head - to make a marshmallow out of a smoothie. And in this thread, I just found confirmation of his loyalty
Then I'll try to post the result here.
Gasha
Baker, it seems to me that the recipe Apricot pastilles the wrong topic is ... Maybe it is worth moving it here, so that the moderators could put it in the table of contents?
Crochet
Quote: Baker

Today we bought Ezidri
Where did they take it? And how much ? I want it too !!!

Congratulations on this vital fit purchase !!! Let it serve for a long time !!!
Chef
Quote: Krosh

Where did they take it? And how much ? I want it too !!!

Congratulations on this vital fit purchase !!! Let it serve for a long time !!!
Thank you! Here wrote yesterday.
Quote: Gasha

Baker, it seems to me that the recipe Apricot pastilles the wrong topic is ... Maybe it is worth moving it here, so that the moderators could put it in the table of contents?
And why? This is done in the dryer.
Chef
Yesterday I put apple-melon (and a little banana) marshmallow.
Overexposed, it was impossible to roll up into a tube, they broke.
But the result was real crispy chips, which the children ate with greater pleasure than the straws.

Now I put the tomato marshmallow. Next time I'll put in a tomato-pepper-onion pastille for winter soup seasoning. Throw one or two tubes into the soup / borscht - let's see what happens
sweetka
tomato candy? I could not even think ...
IvaNova
Hello everyone )
becoming the owner of the Rotor-Diva dryer, I tried to make apple marshmallows. The dryer is equipped with lattice trays, I did not dare to spread a lot from them. Spread it out on baking paper. As a result, I faced difficulties when tearing off the finished product from the paper. What do you advise?
Admin

Before covering the paper with the wet mass of marshmallow, brush the paper with a brush with vegetable oil.

Now try to moisten the paper from the outside with warm water, wet the paper, the pastille should lag behind the paper
IvaNova
thanks for the advice! we tore off the first portion - it was a long time, but tore off)
henceforth we will smear the parchment with oil
olpe
something my marshmallow is not very good. can someone tell me what's the matter
I make juice with a peach juicer.
the remaining puree is pounded with a crush and a thin layer in drying.
once boiled with the addition of sugar in a jam maker, also for drying.

but what is it, what is it that we get confused

if the marshmallow is dried to a state of "completely dry", then it does not roll up and it is not very tasty to gnaw this rusk.
if it is plastic, then it is tasty, but damp and it is not clear how to store it

and yet such an ambush. uneven drying. the inner edge dries much longer. today I will try to smear the outer edge thicker and the inner edge thinner. we'll see.
no one faced such a problem?
h. s
but in general I dry watermelon peels non-stop
we really liked these candied fruits
I will try to close them in jars under vacuum lids
RybkA
olpe, you should not dry the marshmallow on a biscuit, as you already understood.I try to smear thicker on the edges. I dry it to the point that it would not stick to my finger anywhere. I begin to pick out slowly. It should not creep apart. May tear slightly in delicate areas. I roll it up in a tube, wrap it in parchment and store it in a cabinet, in a bag.

Do you somehow process the watermelon peels beforehand?
olpe
RybkA, thanks for the answer. and then I have the next 4 kg of peaches have already got rid of it. I thought to close the juice with the pulp, but now I'll try to make the marshmallow again

RybkA. tell me. so I will fold it, should not be felt under my fingers?

I don’t need to pick it off. she flies off of Izidrov's marshmallow plates by herself - just on the way

but this moment, when it is necessary to shoot it, I apparently do not catch

and another question. here it is dry. and when he stands on the table for an hour, it becomes as if wet. does it mean not enough dry? Or does it just take moisture from the air into itself and it is necessary to take it away from the kitchen (there is humidity) or wrap it in parchment right there?
and how much time do you have it?
about watermelon peels now look. I wrote and posted pictures.
I can't post new ones, I'm at the dacha now, but here the Internet does not pull a photo
Pinky
olpe My dryer is also Isidri. This year I made apricot marshmallow ... about 15, probably (I don't remember exactly, because it was partially eaten as it cooked). I dried it overnight, then turned it over a little for another half an hour, so that the other side would dry, let it cool on the table and wrap it in parchment. Soft, pliable, slightly sticks when pressed with a finger. BUT! After a month of storage, I accidentally discovered that a mole appeared from one bag! And she kept the bags in a cardboard box from under the trays for the dryer. I quickly reviewed everything, fortunately, only one was. I had to put all the marshmallow in the refrigerator - partly in the freezer, part just in the vegetable compartment. I also have a plum marshmallow there. A week ago I took out one plate from the freezer and used it as a filling for a roll, and I took the dough from the recipe for "butterfly buns". It turned out very tasty! Since the marshmallow is dehydrated, after defrosting it did not turn sour, it remained the same plastic.
Peach marshmallow, it seems to me, is best done with something else - with apples, for example. There is more gelling agent and plasticity will be normal.
I now have all 15 trays - dried plums, peaches and bananas. Son ordered for the winter
olpe
Pinky, please write about dried peaches. do you make an Admin recipe, with a digestion in syrup? and how do you plan to store it?

my child has allergies and apart from peaches, almost nothing is possible from fruits. I typed a whole trunk on the base, trying to diversify them somehow.

Pinky, I also thought about storing marshmallow in the freezer, but I thought it would become fragile. but this is of course an option

I will try to close a small jar with wax. in a week it will probably be clear whether it will stand or not

and I'll try to add melon to the peach marshmallow (we can't do anything with an apple)
thanks for the idea
sweetka
I didn’t oil the paper - I was. In the subject of Cherry Pastila, I wrote about this exactly: pop the paper with water (I sprinkled it with cold water) and let it sit for 1-2 minutes. filmed like a native.
olpe
RybkA, thanks.

I managed!

Yesterday I added a bit of syrup to the peach puree after the candied watermelon fruits. beat with a blender and into the dryer.

poured thicker around the edges, thinner towards the center
excellent result!!!

the perfect marshmallow turned out.
easily curled up into a thin, shiny, beautiful tube

today the juice from apples and grapes will be juiced.
I'll try and make a marshmallow out of them
nila
I ask for advice! Who will respond!
I was going to make marshmallow with cherries, 1 bucket, strawberries, 2-3 kg bananas, how many I will bring. I am making pastila for the first time!
So I thought, and if I put all this mixture into a juicer first))) and warmed up some kind and the extra juice will go away!
Or not worth it?
nila
Quote: nila


I was going to make marshmallow with cherries, 1 bucket, strawberries, 2-3 kg bananas, how many I will bring. I am making pastila for the first time!
So I thought, and if I put all this mixture into a juicer first))) and warmed up some kind and the extra juice will go away!
I made my first marshmallow. Here it is ... I don't know if it is correct ...
[imgPastila - how to cook?]
Now I'm sitting over it and don't know how I can keep it? If I wrap it in food foil and put it in a drawer under the freezer? Or is paper better? But I read that it can get damp in the refrigerator, and where do I need it?
francevna
Nelya, beautiful marshmallow turned out!

I wrap the marshmallow in plastic wrap and store it on the refrigerator door. True, it does not stale for a long time. I used to roll it up, but then I had to cut it. Now I immediately cut the circle of pastilles into 4 parts, fold each part, get triangles and then wrap it in food. film.
nila
francevna, Thank you ! I didn't even think about the film! I went to cut!
Natusichka
I made 3 portions of marshmallow: strawberry + cherry + cherry + banana, I blended everything and poured it into trays (I have Isidri 500), I bought 3 trays for marshmallow and 1 came in the kit. I would like to order more because there are still many fruits ahead. I can not stop. Today I will add my 4th serving! In total, 12 rolls have already turned out and there should be 4 more - there will be 16 rolls of the same type (and I have someone to distribute!), I rolled, as written in the instructions - a roll and, after cooling, wrapped it in plastic wrap and in the refrigerator - in a basket for vegetables. Today my son cut off a little (for a test), said "mmm !!!" and that says it all!
nila
Natusik, did you blendorila raw fruit?
For some reason I was afraid to let raw ones on marshmallows
Alёna
Girls, I need advice, for the first time with a dryer and for the first time with a marshmallow, I made from what was in the blender one part cranberries and nectarine, the other part - a banana, an apple, yogurt, dried overnight in IZidri 500 .. The result is not very good - firstly, sticky and nested, both, apparently not to dry, with yogurt and banana, and the color and taste came out strangely, in general, the first pancake is lumpy .. mb someone made marshmallow from fresh cranberries? How can I squeeze the juice first?
Pastila - how to cook?
Natusichka
Quote: nila

Natusik, did you blendorila raw fruit?
For some reason I was afraid to let raw ones on marshmallows
Of course, raw!
Alenky
Natusichka! and butter trays for marshmallows?
Natusichka
Scarlet! Yes, I smeared it very lightly and then did 4 batches in a row, and only greased it before the first batch.
Alenky
: flowers: Thank you!
Natusichka
Here, I show my work:
🔗

🔗

🔗

The one that is orange is purely apricot, the one that is burgundy is strawberry + cherry + cherry + banana, and the one that is brown is cherry + apricot. All marshmallows are very tasty to taste! I continue to dry. Then I wrap it in plastic wrap and sign it. Do you need to store it in the refrigerator?
kokos11
Quote: francevna

Nelya, beautiful marshmallow turned out!

I wrap the marshmallow in plastic wrap and store it on the refrigerator door. True, it does not stale for a long time. I used to roll it up, but then I had to cut it. Now I immediately cut the circle of pastilles into 4 parts, fold each part, get triangles and then wrap it in food. film.
And I keep it in parchment in the refrigerator. My creations
Apple, plum, pumpkin, red currant, strawberry, raspberry, cherry
Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook? Pastila - how to cook?
francevna
kokos11, that's so beautiful!

Is this already this year's harvest?
kokos11
Quote: francevna

kokos11, that's so beautiful!

Is this already this year's harvest?
Strawberries, raspberries, cherries this year.
svbone
kokos11, And how to make red currant?
kokos11
Quote: svbone

kokos11, And how to make red currant?
Steam the currants with a little sugar and a little water so that the juice spills a little and becomes soft. Rub through a sieve. spread on parchment and dry
Natusichka
That is, you did each separately, not assorted? And what is the right way to do it with an apple and a pumpkin?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers