gawala
Quote: Krosh
baked apple marshmallow
I put the apples in a pressure cooker, for 15 minutes, then in mashed potatoes, sugar with pectin, I will slightly bring them down, literally literally five minutes if not less and dry in the oven ..
We must try the baked ones. without honey, it's true, not everyone loves it in the family ..
What smooth tubes. glossy .. Kras Ota !!!
And I do all the plums and apples .. I don't have time to dry. everything is swept away ...
Sikorka
Crochet, Oh sorry! I'm used to everyone on YOU! As to seasoned cooks
What is your PERFECT!
Do you do it without the peel? What do you grind in?

My first marshmallow is a little cracked. Mixed baked apples with raw pear. It turned out not applesauce, but crushed potatoes in appearance

gawalaOh, how cool you remembered about pectin. Probably plasticity appears with him? And it's also useful!
I have just a kilogram of pectin left over from summer preparations! It contains powdered sugar, pectin and ascorbic acid. I'll get it.
gawala
Quote: Sikorka
Oh, how great you remembered about pectin. Probably plasticity appears with him? And it's also useful!
And what about him? We have no other sugar here for marmalades .. You can't cook jam from ordinary sugar, from a word at all .. It doesn't boil down .. So I have no options. Sugar with pectin ... Yes, there is plasticity on the marshmallow .. A pleasant layer of finished to the touch ...


Added on Monday 05 Sep 2016 2:56 PM

Made from baked apples and plums marshmallow today. I liked it.
orange
In the morning, upset, I made apple plum from baked apples. smeared on oiled baking paper. dried 16 hours. stuck tightly. and cooled and wetted uselessly. I will not do more. I threw everything out
Crochet
Quote: Sikorka
What is your PERFECT!

Quote: gawala
What smooth tubes. glossy .. Kras Ota !!!

Girls, what are you doing ?!

Well, what beauty is there ?!

Pastila, like pastila, we have it, for all the pain looks less the same ...

But thanks anyway, nice ...

Quote: Sikorka
Do you do it without the peel? What do you grind in?

Peel off, yeah, grind immersion / "foot" blender)...

Quote: gawala
We must try the baked ones. without honey, it's true, not everyone loves it in the family

Galyunya, with sugar is also very good, I did 200 gr. well), of course, this is taste)) sugar per kilogram of finished baked puree ripped out sour apples, delicious ...

Be sure to grind sugar with an immersion blender along with mashed potatoes ...

Quote: orange
stuck tight

From my pastille experience), since the purchase of Isidri, I have never greased the pallets for the pastille, any marshmallow is removed so easily, mmm, that I am simply amazed how other girls have it firmly adhered ...

I used to think that problems with removing the marshmallow can arise if the product is not dried to the desired condition, now I don't even know if this is so ...

tasya79
Girls, good afternoon! Can you please tell me, did someone else make grape marshmallow? Found only the kotenok_ recipe. But there are few reviews. Last year, I made grape juice with pulp, for which I passed the grapes through the berry attachment of the Zelmer meat grinder. But it will probably be watery. I would be grateful for your advice))))
Sikorka
Crochet, Inna, I can't repeat your beauty. Made from different apples. It cracked, but not overdried, even a little wet in some places. But it cracked.
Pastila - how to cook?
Crochet
Girls, so the question does not give me rest, at what temperature is it better / more correct to dry the pastille?

Please share who dries at what?

I dry in Isidri starting at maximum / mode High and after 3-4 hours I put the dryer into mode Medium/average...

Maybe you can and maybe even necessary dry the marshmallow from start to finish at the maximum temperature?
gawala
Quote: Krosh
at what temperature is it better / more correct to dry the pastille?
I dry 70 degrees in the oven. sugar with pectin, the door ajar, a baking sheet with a hole, baking paper ... For comparison. Yesterday I did it in a dryer, I have a usual one, no frills, there was no sugar at home with pectin yesterday, it was over. I did it with the usual. The result was that everything was dried for a long time and in 10 hours, 70 degrees, it did not dry out, only one or two pallets dried well, the rest had to be dried later in the oven. Irsha-Irina wrote that it dries faster with pectin, well, yes, it really is. with pectin in the oven in 4 hours everything dries up ..
AlKA
I dry at maximum. I have Isidri 1000 and it says that the tamper max is 65 degrees. Although the instruction says that it is 60, and it is advised to dry the marshmallow at 55. But I didn’t bother too much, I put it on the maximum right away, so I’ve been drying since the purchase of the dryer, since 2009
It happens that it cracks, but only if the apples are not baked and autumnal. The most plastic pastille I get is from the white filling, I don't bake it. And autumn varieties are hard, it is better to bake. But somehow the oven was too lazy and left to dry the fine nozzle just ground into a meat grinder. Of course, they didn't curl up. But chic fiber came out. Gone faster than marshmallow.

Pastila - how to cook?

Pastila - how to cook?

I just took it off the pallets, broke it into small pieces. So, do not be discouraged, it is still tasty and the household will sentence)))
Kara
Quote: Sikorka

Crochet, Inna, I can't repeat your beauty. Made from different apples. It cracked, but not overdried, even a little wet in some places. But it cracked.

Girls, can I put in my five cents

I always add bananas to apple marshmallow, they give an awesome tenderness in taste, and increase plasticity. Puree the steamed apples with sugar (or without it, if the apples are sweet), separate the mashed banana and mix together. For the second week I have been on land, I hope to make preparations for the winter, but still she flies away with a bang. For a week, a total of 10 kg of apples were eaten. And I am very happy about this, because no one eats "raw" apples here, but it's good!
Svetlenki
Quote: Kara
I always add bananas to apple marshmallow, they give an awesome tenderness in taste, and increase plasticity.

Irina, and how much is approximately the ratio of apples: bananas in your marshmallow?
Luna Nord
Quote: gawala
I put apples in a pressure cooker, for 15 minutes
Gal, do you add a little water to apples? does not burn?
gawala
Quote: Lucilia
do you add a little water to apples? does not burn?
necessarily 150 grams of water. I have seven apples = plum. then everything with a blender and it turns out a very thick jam, but I cut a certain amount. right where it says a maximum in a pressure cooker .. before him .. and then 150 grams of sugar in this puree I do not boil, but just let it boil a little and pour it on baking trays. and dry ..
Kara
Quote: Svetlenki

Irina, and how much is approximately the ratio of apples: bananas in your pastille?

I have never weighed, well, about 5-6 apples 1 banana. In general, add as much as there is, bananas will definitely not spoil the taste!
Crochet
Quote: Kara
as much as there is and add

Even 1 apples : 2 bananas not critical ?!

And then I have a lot of bananas, if ...

For a long time I've been going to add bananas to the marshmallow, nothing at all ...

Today she dried it again from Antonovka with honey), the hit of the season is with us ...

I’ll plan the next one with bananas !!!
mish
Quote: Krosh
Today she was drying it again from Antonovka with honey), the hit of the season is with us ...
Is Antonovka steamed or raw? All looking for options with raw apples so that the marshmallow does not crack? Honey gives elasticity: if so, in what proportions?
Venera007
mish, I make from Antonovka into a melon. I bake Antonovka a little with a scanty amount of sugar. Then I grind with melon about 1: 1 in a combine. Pastila does not almost bend, breaks, but tasty, I am doing the third batch already. And this is not the limit.
mish
Venera007, I also do with melon, only everything is raw. And, unfortunately, it also breaks down. So I think how to preserve vitamins and add elasticity, and even so that the taste does not change much.
Kara
Quote: Krosh

Even 1 apples : 2 bananas not critical ?!

And then I have a lot of bananas, if ...

Kroshik, it's not at all critical Bananas are, even by themselves, insanely tasty after drying, and dried - so generally a dump of a head!
Crochet
Quote: mish
Is Antonovka steamed or raw?

Baked in the oven) ...

I don't make any more from raw ones ...

Choosing between raw and baked apple marshmallows, my family members unanimously / unanimously voted for the second option !!!

Quote: mish
Honey gives elasticity: if so, in what proportions?

As for the elasticity, I don't even know what to say, I get the same marshmallow without honey ...

I, honey, add some sweeteners to sweet apples for sweetness and additional flavor, but only if apples, as they say, do not add any sweeteners to sweet apples)) ...

Here's my last batch of lozenges), again with honey:

Pastila - how to cook?



It took a long time to dry, 18 hours) ...

Pastila without honey dries much faster)) ...

I love to remove the finished marshmallow from the pallets !!!

You take the edge), rrrraz)) and you can already roll it into a roll !!!

I never grease the pallets ...

I also want to try zucchini marshmallow ...

I just haven't decided yet what to mix them with for delicious sorry for the tautology taste ...
mish
Quote: Krosh
I never grease the pallets ...
I really envy! And it sticks to me. CrochetAnd what a beautiful marshmallow! Smooth, so smooth !!!
Crochet
Quote: Kara
I always add bananas to apple marshmallow

Irisha, and bananas of what ripeness is better for marshmallow?

It seems they wrote that overripe ones are better ...

Quote: mish
And it sticks to me

mish, that's what it is, huh?

Some sticks, others do not ...
Kara
Quote: Krosh

Irisha, and bananas of what ripeness is better for marshmallow?

It seems they wrote that overripe ones are better ...

Innus, overripe of course sweeter I take what they are
Nadia 2016
Hello to all needlewomen !!! I love marshmallow very much. Recently mastered. Made an apple-chokeberry with quiche-mish grapes. It tastes like black currant. I steamed the apples with black chokeberry in the microwave for 10-15 minutes, then chopped them with grapes in a blender (a handful per serving). I didn't add sugar. The resulting puree was spread on baking paper, which was oiled and placed on a baking sheet. The first time I kept it in the oven for about an hour on the lowest heat. And then left it in the turned off oven until it cools down. I dried it on a sunny windowsill, periodically repeating the procedure with the oven for about 30 minutes once a day. The layer of mass is about 1.5 cm. It dries up in half. Then I cut into plates and in the refrigerator. They begin to nibble the edges during the drying stage. Cut off with scissors and into the mouth .... A very large percentage of "shrinkage" before storage.
Milla
Good evening! I bought a dryer, decided to make apple marshmallow, and alas ... it didn't work out. All cracked, in empty veins. What is the reason?



Added Thursday, 06 October 2016, 05:38 PM

Maybe someone will give a sensible recipe.
Kara
Milla, it is impossible to advise if you do not know what you did and how. And another question, before writing about your problem, have you read what is written in this thread? 14 pages is not much
Nadia 2016
Blender pears, apples, grapes, blackberries and bananas. Spread on baking paper, dry in the oven. I'm afraid they'll lick it right off the sheet ..... The mashed potatoes turned out to be painfully tasty.
Longina
I also want to boast about the marshmallow, after the juice in the electric juicer I got an excellent apple cake. Just a semi-finished product for marshmallow! I steamed it briefly in the microwave, added a little sugar, one banana and one egg white. She beat everything with a mixer and laid it out on a sheet for marshmallow.
Pastila - how to cook?
Now I'm dry, the top dried very quickly. But he doesn’t want to from below, next time I’ll dry on baking paper. They write that it dries faster on it than on a plastic sheet for pastille.I already cut the edges with scissors and eat in one face, it's delicious.

Nadia 2016
Longina, The shrinkage is also active. I do not dare with protein. Although I tried Belevskaya and found a recipe. Yes, and the drying broke.
Crochet
Girls, and does anyone store marshmallow in the freezer?

Does she tolerate freezing normally?
Nadia 2016
Crochet, I just put my supplies in the refrigerator. And later I plan to put it in the freezer. While it is stuffed with berries. But in the years before last, I kept dried apples without the skin in the freezer, they are so white and elastic as marshmallows (Northern Senap variety). After defrosting, they have not changed at all. I think that the marshmallow will also survive the freeze perfectly, if it is not eaten earlier.
Crochet
Nadia 2016, Nadya, thank you very much for your responsiveness and for your answer !!!

And I'll try, perhaps), put a few rolls in the freezer, it's just that there isn't enough space in the refrigerator ...

Loaf, Irisha, my golden one, let me kiss you for a kick towards the apple-banana marshmallow !!!

For a long time I was going to cook a marshmallow with the addition of a banana, honestly, but everything is somehow in any way, and who knows how much more I would have gathered, if you had not written that marshmallow with banana is very tasty !!!

I made 5 things for testing, Antonovka (baked puree Antonovka - 1 366 g.) + banana (net weight - 690 g.), poured into 5 trays for marshmallow, 411 gr. usually, any marshmallow puree I pour exactly 450 gr. per tray), dried at the maximum for exactly 12 hours, then left the marshmallow "for a walk" for another 12 hours, well, and then rolled it into rolls) ...

There she is):

Pastila - how to cook?



Traditionally), the most enjoyable in making marshmallows for me the moment, it was and remains the pulling together of the finished pastille from the pallet, I like it to NI MAGU !!!

Nadia 2016
Beautiful !!! Mine with the blackberry are ugly and all with cracks, but tasty. With banana, apples, blackberry and grapes, they are also not so glossy, but they already "disappear" without drying out as expected. I'm afraid there will be nothing to keep.
Kara
Innuskin, I'm so glad that you liked it
Nadia 2016
To still recycle this into marshmallow ??? There are not enough apples this year, I dried and spread the plum, Here the quiche-mish remained and the blackberry. Well, pears. They sell melons and pumpkins, but I don't want to buy something.
Crochet
Irishechka, !!!

Quote: Nadia2016
Well, pears

Nadenka, so pears are the same for marshmallows !!!

I'm starting to envy you !!!
AlKA
Crochet, Inna, I keep in the freezer !! A lot and a long time. Only if you just put it in a bag, it breaks when you move it, even if you take it in your hand, it is fragile. Therefore, I put them in such plastic disposable boxes, on a latch, I put them on top of each other. To keep it whole. When it leaves at room temperature - normal, usual.
Crochet
Quote: AlKA
When it leaves at room temperature - normal, usual.

Allochka, that is, exactly the same as before freezing, huh ?!

Quote: AlKA
I put it in such plastic disposable boxes, on a latch

I have a lot of such containers, but short not suitable for the length of the marshmallow, you will have to cut those rolls to the fucking mother (s) ...

And thanks a lot, Allochka !!!
Luna Nord
Can you just make marshmallow out of bananas? I've already cooked apple ...
AlKA
Inna, after defrosting is the same. In containers, of course, I cut and even tamp, it is plastic.
Nadia 2016
My marshmallow turns out to be plump and I do not twist it, but cut it into plates and into a bag, what remains from shrinkage during the drying process. Yes, it looks like you will have to do with pears, the autumn ones are bad. Well, we must try the banana pear.
Crochet
Girls, a not sweet, vegetable pastille, does anyone make?

It seems that somewhere I slipped about a tomato with spices, I would remember where exactly ...

From sweet marshmallow in the plans pumpkin with a banana), possibly with an apple), i.e. pumpkin + apple + banana), nobody did it?

gawala
Quote: Krosh
pumpkin + apple + banana
Pumpkin-apple-lemon .. did it on Saturday ..
Crochet
Galyunya, iiiii ?!

Did you like it ?!

Will you tell us the proportions, or will it be by eye?

Did you do it with sugar?
gawala
Quote: Krosh

Galyunya, iiiii ?!

Did you like it ?!

Will you tell us the proportions, or will it be by eye?

Did you do it with sugar?
And .. And already eaten ..
Yes, almost by eye, the pumpkin was a Muscat variety, probably a pound of apples, the same amount. half a lemon, I had to put it all in, I got scared of something .. I cooked everything in the pressure cooker, for about 20 minutes, cooked it, fermented it, threw it out, only needed the aroma from it, not the crust .. I put half a glass of sugar with pectin ... exactly one baking sheet is standard for the oven ... it dries for a long time, but this is possible because the pan was not intended for drying, the rest were occupied with another pastille .. It dries so interestingly, the surface becomes glossy-glossy, shines .. In general, the middle has dried normally , I had to dry the edges ... I liked the taste, such a pleasant, lemon shade ... I need to try it with orange now ..
Admin
Quote: Krosh
It seems that somewhere I slipped about a tomato with spices, I would remember where exactly ...

Here, Kroshik - there is such a "tomato"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431513.0

And here in the subject look Useful tips for using the dryer, recipes for how to use the dryer smarter
gawala
Quote: Krosh
pastille with the addition of banana,
Well, I, too, was honored to make it with a banana today. Apples-bananas-blackberries-cherries-half a lemon .. I liked it ..
Nadia 2016
gawalaDo blackberry seeds get in the way? I steamed a pear with grapes (isabella with seeds) and then scrubbed it on a grid from seeds and hard ingredients. Apple, banana and black chopped in a blender and then mixed with pear and grapes. I dry the truth in the oven and therefore I will try in three days, but for now I liked the puree. It turned out very sweet.
Mishutka_tlt
I will risk joining your delicious company!
For the 2nd month I have been mastering Voltaire Lux about 10 sieves. Well, there are apples, candied fruits (pumpkin).
I made marshmallows (bought up to 5 pallets) of the following composition:
1. Apples-isabella 3/1. I grind the grapes in a combine and wipe them through a mesh colander (what to do with the cake with seeds?). A little (while I'm peeling the apples) I boil the wort over low heat. I pass the apples (peeled and pitted) through a meat grinder and puree raw with a blender. I add the applesauce to the grapes and boil for about 5 minutes. I spread the mixture on trays of 4..5 ladles (400..600ml per pallet). I distribute the mass with a silicone brush (such a culinary one for lubricating pans, etc. - it turns out very smoothly). Dries at night, if thick, then up to 12 hours. The process is significantly accelerated if the already hardened marshmallow is carefully transferred from the pallet to the sieve for final drying.
This is the simplest option, it turns out a very fragrant and tasty marshmallow with a pleasant sourness (I did it with and without sugar).
2. Option 1 + honey - also tasty, but dries longer and softer in consistency. I add honey to the warm mixture before laying out.
3. Option 1 + banana - IMHO or banana or isabella, different colors of taste, in my opinion they are not very compatible.
4. Apple + orange. Cool "funny" thing. The zest is removed from the orange (without the white "foam rubber"), the orange peeled from the white peel with the zest and apples is scrolled in a meat grinder and pureed with a blender + a little sugar. I bring it to a boil and spread it. Grains of zest are not eliminated by anything, but are normally perceived in the body of the pastila. A pleasant orange-apple mix with a characteristic citrus astringency.
5. Option 4 + pumpkin puree. I took the 4th mixture and added 1/1 pumpkin puree. It is also very tasty - slightly softer than the 4th variant in structure and taste. The pumpkin flavor is felt but does not interfere.
I cut a circle into 8 sectors, wrap each one in cling film, put the rolls in a rectangular container with a tight lid. I store it on a cold balcony (not for long).
Thanks to your forum for the ideas - a lot hasn't been tried yet! Bon Appetit everyone!

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