Belevskaya marshmallow in Lequip D5 Eco dehydrator

Category: Confectionery
Belevskaya marshmallow in Lequip D5 Eco dehydrator

Ingredients

Applesauce 2410 BC
Granulated sugar 100 g
Egg white 2 pcs.
Powdered sugar

Cooking method

Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator
Cut the apples into halves, remove the seed pods. And bake in the oven.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Punch with a blender and rub through a sieve. Cool, but the mass should remain slightly warm.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Take half the applesauce and beat it with 50g. sugar for 6 minutes.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Separate the white from the yolk and beat the white until foamy.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Add the whipped protein to the apple mixture and beat together for another 5 minutes. But not to strong peaks.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Set aside a little mass for further coating and gluing of the layers.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Line a baking sheet with baking paper and spread out.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
I have a special box for adjusting layer thickness.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Remove frame. The mass holds up perfectly.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Put the baking sheet in the dryer for 12 hours at a temperature of 70 degrees.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Do the same with the second half of the applesauce.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
After the expiration of time, remove the finished layers. Let them cool down. Cut. Smear with the deferred mass and again put in the drying room for 3 hours at a temperature of 55 degrees
Belevskaya marshmallow in Lequip D5 Eco dehydrator
At the end of the drying time, remove the marshmallow and let it cool well.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
The finished marshmallow can be grated with powdered sugar, cut into pieces.


Belevskaya marshmallow in Lequip D5 Eco dehydrator

The dish is designed for

The dish is designed for 4 kg of fresh apples

Time for preparing:

16 hours

Cooking program:

oven, dryer

Note

I don't have "Antonovka" apples, so I made from those apples that grow in the garden.

Irgata


Finally, they waited for MK from Galina - real, old Russian, belevskaya marshmallow

Anatolyevna
gawala, Checkmark marshmallow recipe waited! Wonderful master class!
Trishka
Yeah, I still laid out the recipe, thanks Galyunya, now it will definitely not be lost!
SoNika
Well done! smiles with applause Galin.
Tatka1
Well, it would be long ago. Thank you!
alba et atra
Oh, the long-awaited recipe!
Thank you, Gala!
francevna
Checkmark, thanks for the recipe. They persuaded all the same, I thought I would never wait.
With your amazing marshmallow, you encouraged me to make it.
One of these days I will make marshmallow.
gawala
Quote: francevna
prompted to make it
Do All ,. It turns out so airy. soft like bread. Apple-apple flavor ..
Marika33
Galina, well done, that she exposed the recipe! Congratulations on MK, I designed everything perfectly!
Bookmarks, I will wait for the apple harvest and cook. It is impossible to resist such beauty!
Irgata
Quote: gawala
soft like bread.
if we compare the structure of the cake of Galina's pastille with the one that is sold in stores

Belevskaya marshmallow in Lequip D5 Eco dehydrator

= one to one = porous, dry, returns its shape when pressed, the structure of the apple dough is like a classic biscuit (eggs, sugar, flour) and the finished apple layer is like a biscuit.

I will make it in a Travola drying cabinet, there are also rectangular trays in it, it is convenient to put it in one, it will be normal.

A very simple recipe, not stressful.

The main thing is not to beat the eggs and the applesauce itself for a long time, because before, before, this was done with whorls, and not with food processors. Until two days, the girls twisted those whorls

Belevskaya marshmallow in Lequip D5 Eco dehydrator

... Hurray for us, glory to progress
gawala
Quote: Irsha
porous, dry
For a week I was lying in the refrigerator wrapped in parchment and remained the same, dry and soft, when pressed, it returns to its original shape .. Does not get wet. Doesn't get wet, if I can put it that way in Russian ..
Longina
Galina,
🔗
Olga VB
Check mark, question
You show that you are adjusting the thickness of the bed using the frame before drying. That is, before drying, you have all layers of the same thickness, right?
But in the finished pastille, the thickness of the layers is different. Probably, their density is slightly different? Have you analyzed why this happens?
According to the drying technology, it seems, there should not be any differences either, since the same technique is used in the same modes, right?
The apple mass is used not just the same, but the same.
In theory, only the pre-preparation, that is, the time and intensity of the whipping and / or the proportion of protein and apples, can differ.
So under what conditions do the layers get thicker or thinner, and how do they differ (is it?) In taste and density?
gawala
Quote: Olga VB
before drying you have all layers of the same thickness, right?
Yes, almost the same .. To be sure, I walk over the entire surface of the layer with a toothpick, there is a market on it -2 cm ..
Quote: Olga VB
But in the finished pastille, the thickness of the layers is different. Probably, their density is slightly different? Have you analyzed why this happens?
Yes, the density is different. Since the first mass is beaten not to strong peaks, but the second to strong ones. This is a huge difference. I thought that maybe it happened by accident with the previous marshmallow. It turned out not. Indeed, the density of the whipping affects the final result. If you beat it to not strong peaks, then the layer turns out to be elastic, and if you beat it to strong peaks, then the output turns out to be a hard layer, like polystyrene and, as it were, dried out more than the elastic layer. In the process of further return, it softens and does not affect the final result in general. But it was interesting for me to conduct a kind of experiment. from which I came to the conclusion that it is really necessary not to whip up to the strength of the purest. After all, if you take the ancient times, then in those years there were no mixers and manually whipping the mass to the state of strong peaks, I think, it was impossible ... and even watching video reports from the production of marshmallow, I noticed that the mass in the mixing container not a sturdy peak at all. From this I proceeded ..
I didn't put a photo of the previous marshmallow, where the layers are all almost the same .. well, no matter how I did step-by-step photos from that process, but put the photo exactly what I did step by step ..
Here is a photo of a marshmallow, where all the layers are the same and the mass was whipped equally, not a strong peak. It's not for nothing that I emphasize in the recipe that it's not up to strong peaks ..
Belevskaya marshmallow in Lequip D5 Eco dehydrator

P.S. And I also wanted to add. I whisk it warm, not cold. It seems to me that this also somehow affects the density-elasticity of the formation. But this question is the next experiments.
Alycha
Thank you!!!! To bookmarks
Mandraik Ludmila
I took it to the bookmarks, we don't have apples this year, this is the first time this has happened in 20 years. I hope it will come in handy at least next year. Very good recipe and everything is clear!
Light
gawala, Galina, Thank you!
Nadyushich
gawala, Thanks for the recipe, it’s easy, buy an apple. But looking at your marshmallow, you can eventually mature into a dehydrator.
mish
Here I apologize for this question: I am afraid of all the raw protein-egg - how to protect yourself from salmonellosis, the eggs are store-bought. Only the day before yesterday there was news that 30 people immediately fell ill with salmonellosis. And then the temperature does not rise above 70 ... Is there any trick from this misfortune or at your own peril and risk?
gawala
Quote: mish
Here I apologize for this question: I am afraid of all the raw protein-egg - how to protect yourself from salmonellosis, the eggs are store-bought. Only the day before yesterday there was news that 30 people immediately fell ill with salmonellosis. And then the temperature does not rise above 70 ... Is there any trick from this misfortune or at your own peril and risk?
I have not the slightest idea. And somehow this question bothers me a little. My eggs are homemade. We buy from neighboring farmers.
I read now on the Internet that Salmonella in eggs dies at a temperature above 55 degrees. in one source, in another 75 degrees. I'm not a doctor, I can't say anything.
Previously made from purchased, two years ago. Everyone is safe and sound .. (mmm)
lettohka ttt
gawala, Checkmark, thanks for the recipe!
Ivanovna5
gawala, Galina, thanks for the tasty treat, a wonderful master class, I will definitely try to prepare such a delicacy, I take the recipe into my piggy bank.
Olga VB
Quote: gawala
It's not for nothing that I emphasize in the recipe that it's not up to strong peaks ..
Thank you Checkmark. No wonder I asked: I, a maximalist, would beat it to foam
And can you specify to what state to beat? Should there be any peaks? what kind? So that they were slightly raised, so that they were bent? do you have a photo of how a properly whipped mixture should look?
Maybe look in the video?
A.lenka
Quote: mish
Is there some kind of cunning from this misfortune or at your own peril and risk?
They say that you need to wash eggs well with baking soda. Salmonella lives on the surface of the egg.
Well, or buy homemade eggs. True, they also need to be washed well. )
gawala, Galina, I will definitely make your marshmallow. Thanks for the recipe, just in time!
Lerele
I’m ashamed to say, but I’ve never eaten such marshmallow.
What does marshmallow look like ??
Do what ???
You did it very well
space
gawala, Galya, thank you so much for the recipe
especially for the nuances
now I will dream of apple harvest in 2018

who is very afraid of salmonellosis, can try with quail
gawala
Quote: Olga VB
Should there be any peaks? what kind? So that they were slightly raised, so that they were bent? do you have a photo of how a properly whipped mixture should look?
Olya, here is a photo .. beat until such peaks .. I have a processor for 6 speeds. I whipped on the 4th. exactly 5 minutes .. It is possible at the highest, but then very shortly, a couple of minutes, so as not to interrupt the mixture to a meringue state.
Belevskaya marshmallow in Lequip D5 Eco dehydrator

But for comparison, a solid peak. Do you see how the mass is well beaten? As a result, foam layers.
Belevskaya marshmallow in Lequip D5 Eco dehydrator
Olga VB
Thank you, Galochka, I understood: so that the mass was already dense, but it did not hold its shape yet, but was spreading slowly.
My husband at work picked some half-wild apples, I want to conjure on Monday.
gawala
Quote: Lerele
What does marshmallow look like ??
Ira, not a marshmallow and didn't even lie close to marshmallows .. In marshmallows there is agar or gelatin, there is a minimum of sugar and protein, and apple puree ..
Today there were guests and everyone dared .. tomorrow I will do it again. a lot of apples ...

Quote: Olga VB
and slowly spread out.
Yes. something like this .. I will do it tomorrow, I will try to photograph the mass before leveling ..
maybe this photo is more or less clear how much it is ..
Belevskaya marshmallow in Lequip D5 Eco dehydrator
In this photo there are a lot of strong peaks. The difference I think is visible ..

Belevskaya marshmallow in Lequip D5 Eco dehydrator

And further. I "went away" from the proportions, 500g of applesauce, protein and 150g of sugar. I have twice as much mashed potatoes, and at least sugar. Pastila turns out to be very apple in taste .. Also, experimentally, I went exactly to such proportions.
Olga VB
thanks checkmark!
I will then report that I (if!) Succeed.
tinaff
Quote: mish
Here I apologize for this question: I am afraid of all raw protein-egg - how to protect yourself from salmonellosis
It's a little strange that legends about quail eggs and the fact that washing eggs guarantee their safety are still wandering, when everyone has the Internet at hand and it is easy to find scientifically verified information (at least even on Wikipedia).
Salmonella lives well inside a chicken egg, and quail eggs can also be contaminated. Bacteria are killed when heated at 55 ° C for 90 minutes, and at 60 ° C within 2 minutes.
Here's the answer to what happens to Salmonella if eggs are heated for 12 hours at 70 ° C.
mish
tinaff, thanks for the info, I'll know. Indeed, it is surprising that I myself did not find about it in the internet, but somehow I did not get it. As for the legends ... not a week has passed since we wrote in the internet that in a nearby store, as many as 30 store employees were taken to the hospital with various forms of salmonellosis. Unfortunately, history is silent about what they ate and drank and what, specifically, they did, but 30 people are not jokes and clearly not just an accident. So you "blow on the water".
Kara
Quote: mish
oyus all raw protein-egg - how to protect yourself from salmonellosis, store eggs
Natalia, you can pasteurize proteins by heating them in a water bath to 60 degrees with constant stirring.

Although tinaff made a more effective argument, did not finish reading
SoNika
We were taught that they are mainly among waterfowl. Salmonella is not afraid of low temperatures, it lives in meat when it is frozen. She is not afraid of such processing of products as salting and smoking. Within 3-5 minutes, Salmonella dies during heat treatment of meat from 80 degrees and above (boiling). The pathogenic bacillus dies at temperatures above 50 degrees per hour.

Zeamays
Quote: mish
As for the legends ... not a week has passed since we wrote in the internet that in a nearby store, as many as 30 store employees were taken to the hospital with various forms of salmonellosis.

The human factor cannot be excluded:

When examining cattle and meat of these animals, Salmonella is found in 1-5%,
when examining pigs - in 3-20%,
sheep - in 2-5%, chickens, ducks, geese - more than 50%.
Carriage of Salmonella is observed in cats and dogs (up to 10%),
and also among rodents (up to 40%).
Salmonella infection is widespread among wild birds (pigeons, sparrows, starlings, seagulls, etc.). At the same time, birds can contaminate living quarters and food.
The source of infection can be both people - sick and bacteria carriers... ... The greatest danger a person as a source of infection is for children of the first year of life, who are highly sensitive to all intestinal infections. A bacteria-releasing agent can also be hazardous to adults if it is involved in cooking, serving or selling food.


gawala
Dear ladies! Let's talk about marshmallow, but about salmonella in the profile topic ..
for example here ..
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=28451.12360
notglass
Now almost all major chain stores have sterilized squirrels in bottles. I made a marshmallow, it turned out, Yesterday in Globus I bought another bottle for this marshmallow, since there is a lot of Antonovka. It is convenient for me that then my head does not hurt, where to put the yolks.
francevna
I put the marshmallow to dry. The apples are sweet in taste, for 1200g puree I added 100g of sugar and 2 proteins.
The consistency of the mass is very different from my first marshmallow, this one is very tender. I beat it with a submersible blender, and then rubbed it through a sieve.
The mass itself was whipped for a long time, even switched to a hand mixer. There is a lot of juice in these apples, and the first ones were dry.
gawala
Quote: francevna
There is a lot of juice in these apples
All, my apples also have a lot of juice. But I punch them with a blender along with the peel, and then rub through a sieve. The mass thickens well .. it turns out to be delicate, silky, but thick ..
francevna
Galya, I also punched with a peel with a blender.
The mass did not spread on the paper, there are traces of alignment.
gawala
The promised mass is whipped until not strong (hard) peaks.

Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator

And my today's know-how. Final leveling of the mass on the frame before planting in the dryer. An ordinary school ruler .. The thickness of the layer is exactly 2 cm.

Belevskaya marshmallow in Lequip D5 Eco dehydrator

Belevskaya marshmallow in Lequip D5 Eco dehydrator
francevna
GalyaWhat size are your baking sheets?
The ruler suits you, but I have high baking sheets, leveling the Teskomov plate.
Irgata
abaldet what beauty this appetizing mass already wants to eat

waiting for ready-made cakes, will the marshmallow be multi-colored? striped?
gawala
Quote: francevna
What size are your baking sheets?
35,5*33,5
Quote: Irsha
marshmallow will be multi-colored? striped?
Yeah ..

Natalia K.
Galina, wonderful marshmallow. Tell me, what did you add to the apple mass, that it turned pink?
gawala
Quote: Natalia K.
Tell me, what did you add to the apple mass, that it turned pink?
Raspberries, cherries and plums. I have them frozen. I took a small baking dish. put raspberries, plums, nielloes there and put them down in the oven. Apples are on top, baked, berries below .. Well, maybe 30 minutes were baked. I only needed the pulp. I put the juice that came out of the freeze into the jelly, and rubbed the berries through a sieve, it turned out 200g of pulp. And then I added this pulp to the applesauce and mixed.
Natalia K.
Galina, I will follow the topic. It's very interesting to see the result. Wait
gawala
Quote: Natalia K.
Very interesting to see the result
The most interesting ..
francevna
Quote: gawala

35,5*33,5

I have an internal size 36x26x6
Dry cakes turned out in 5.5 hours
Lubricated with leftovers and set to dry.
And the thin ones turned out, mm, 7 in total

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