You can dry the marshmallows in a microwave oven. Marmalade, marshmallow and apple without cucumber. Bilivska pastila without vipikanya

I remember this relish from my deep childhood) Meaky, licoricey, aromatic!

A little history of this age. This is suitable for various cookery books, with a sweet look from the nineteenth century and the basis for making marshmallows. They began to grow near the town of Bilyovo, Tula region, with the merchant Ambrosia Prokhorov, who in 1858 founded a great orchard, and in 1888 opened a drying room for processing the fruits of “Antonivka”, where they began to grow Let's eat pastila.

The applesauce was topped with honey, which was then replaced with cucumber. The preparation of applesauce is very simple, and the uniform consistency lies in the evaporated water from the fruit with a stretch of dried dry mixture, all placed in a mixture of balls of pasta.

The recipe for white pasta is made from a combination of simple and inexpensive products such as egg whites, beaten together from the zur, as well as the pulp of baked apples.

Bilivska apple marshmallow - a simple, tasty and brown homemade recipe without cucumber

It often happens that at the end of summer, so many sweet apples ripen in the garden that it is important to realize what comes from such a large quantity of fruit. If you want to treat your loved ones with an original and brown delicacy, we recommend preparing a dessert following this recipe.

• Apple "Antonovka" (others available) - 5 pcs.
• Egg white – 1 pc.
• Honey – for relish – 200 gr.

1. Make a few holes in these whole apples and bake them in the oven at 180 degrees for 20 minutes.

2. Cool the baked apple and grind through a sieve.

3. Beat the puree in a mixer with egg whites and honey until thickened about five times.

4. The masa is divided into two parts. One part is transferred to a small container and left for roasting in the refrigerator.

5. The other part is placed on parchment and sent to the oven to “dry” at a temperature of 90 degrees for 4-6 years.

6. The finished baked pastry crust is turned over and pressed against the parchment. You can lightly moisten the parchment with water to make it easier to cream the papier.

7. Cut the cake into 4 pieces and coat with raw apple mixture from the refrigerator.

Form into a cake shape and place in the oven at 90 degrees to “dry” for another 1 year.

Delicious!

Pokrovsky recipe for preparing white pastila

Prepare delicious, low-calorie, and even similar sponge cakes with the taste of your favorite berries with this simple recipe.

To prepare we need:

• Green apples, antonuvannya fruit - 5-6 pcs.
• Egg white – 1 pc.
• Tsukor - 200 gr.
• Raspberry berries or something else
• Sil – sliver

1. Mash the apple, remove the core and cut into 4 pieces. Do not remove the skin, the fragments in it contain even more pectin, which is needed in the cooking process. Send for 20 minutes|minutes| bake in the oven at a temperature of 180 degrees.

2. Cool the baked apples in a sieve until thickened, then beat in a blender and rub through a sieve using a silicone spatula.

3. Beat the puree with the sugar mixer at maximum fluidity, then add the whites from the pinched salt. Beat the masa until stiff peaks form.

4. Place the dough on parchment with a thickness of 1.5-2 cm, leaving 1/5 part aside for parching. The deco with pastille is placed in the oven to “dry” at a temperature of 80-90 degrees for at least 6 years.

Cut raspberries or other berries into small pieces and place in the oven to dry.

5. Transfer the dough into a mixing bowl, add berries, blend and place in the refrigerator to drain.

6. Once the baked pastille is cooled, turn it over and press it onto the parchment. The readiness of the paste is checked using a wooden stick; the paste may stick to your hands.

7. Cut the marshmallow into 4 parts and coat with apple butter, which is left over, in a thin ball with berries, do not forget to coat the sides, fold it over the top of the cake.

8. Place in the oven at 80-90 degrees to “dry” for another 3 years.

Video of preparing white pastille with agar-agar

Another recipe for making sweetened apple paste, practically a guest recipe, overcooked for cooking at home. Try it and you will have delicious treats for your entire homeland.

To prepare we need:

• Apple puree for Antonovka – 700 gr.
• Agar-agar - 7 gr.
• Zukor – 500 UAH.
• Egg white – 1 pc.
• Cukrova powder

1. Fruit, crush, core, cut into halves. Send for 20 minutes|minutes| bake in the oven at a temperature of 180-200 degrees. You can take any variety of apple, but the Antonivka variety itself does not require added pectin, it has a good stench, and it comes out thicker, with a pleasantly sour puree. Fruits can be prepared in another way: boiled or baked in a microwave oven.

2. Blend the baked apples in a blender and grind through a fine sieve using a silicone spatula.

3. Dilute agar-agar to 150 g. cold water and prevent swelling for 1-2 years.

4. For the cucumber syrup, put the water with the agar-agar on the boil until completely dissolved, then add 300 grams. Tsukru, which at the moment of boiling is liable to completely go into disarray. Cook to a temperature of 106-110 degrees, until the thread is thick, in practice it’s close to 2-3 minutes.

5. At the same time, beat about 5 pieces of applesauce, add egg whites and beat until a white batter forms. We add the zukor that is left over and beat it at high speeds, achieving complete destruction of the zukor. Pour in the hot syrup in a thin stream and beat another handful of quills.

6. Place the butter on parchment paper on a deep parchment, 1.5-2 cm thick, and put it in the refrigerator for 20 minutes to chew the butter. Then the sheet and marshmallow stand at room temperature for 6-8 years, so that the crust dries out.

7. Sprinkle the marshmallow with sugar powder, then turn the apple layer over, press it onto parchment paper, and cut it into 2 cm slices. Place the cut marshmallow on the deck and place it in the oven to dry at a temperature of 50 degrees with convection. With the doors slightly open.

Cool the pastille and roll it in pulp powder and leave it to dry at room temperature.

Below you can watch the report video recipe:

Delicious!

Bilivska pastila without vipikanya

I would like to present to you another quick and simple recipe for making a whipped dessert with apples and vikristan gelatin or agar-agar without baking in the oven.

To prepare we need:

• Peeled apples – 600 gr.
• Agar-agar - 7 gr.
• Tsukor - 450 gr.
• Egg white – 2 pcs.
• Lemon juice – 1 tbsp. l.

1. Apple, mash, peel, core, cut into 4 pieces. Learn more about using a food processor or blender.

2. Place the puree in a saucepan and cook until the main liquid does not evaporate.

3. Using a mixer, beat the egg whites into a pastry mixture and add 150 g of zest and lemon juice to them.

4. Brew thick churic syrup from 300 grams of zucchini and 150 ml. drive

5. Mix two teaspoons of agar-agar or 2 bags of gelatin into 50 ml. Follow the instructions until the end.

6. Add cold applesauce in parts to the protein mixture and beat until the mixture begins to fluff. Then pour in a thin stream of hot cherry syrup. As soon as the masa that is churning increases in size, you will need to pour in diluted agar-agar or gelatin in a thin stream. Beat until stiff peaks form.

7. Place the pastille in a deep baking dish lined with parchment. Cover the animal form with foil and place it in the refrigerator for 12 years.

8. After 12 years, remove the baking powder from the paste. A dessert similar to lower mousse, ready to serve.

In addition, you can prepare homemade marshmallows using the same method:

1. 10 UAH. dilute agar-agar at 60 gr. cold water and let it swell for 10-15 minutes.

2. 250 gr. baked apples, beaten into puree 250 g. tsukru.

3. When the masu is whipping, add half the egg white to a friend after about an hour.

4. While the apple butter is whipping, you need to boil 300 g of cherry syrup. Cucru, 150 gr. glucose (can be bought at the pharmacy) and loose agar-agar. The syrup must be boiled to 110 degrees, about 3-4 minutes until thick.

5. Use a thin clove to add syrup to the apple puree. Beat until the masa reaches 50 degrees.

6. Use a pastry syringe with a toothed nozzle in a marshmallow shape to place the mixture on a silicone squeegee.

The marshmallow needs to stand at room temperature for 15-20 minutes, after which it is ready for use.

How to prepare and save Bilivska marshmallow

1. To prepare this rich dessert, it is best to pickle Antonovka apples, add a special sourness to the pastilles and add rich pectin.

2. To thoroughly preserve the white marshmallow, rub the pastille with caramel powder from all sides, including the side parts, wrap it in a grub porridge and place it in the refrigerator. It is important to note that in this case you are removing the marshmallow. If you want the product to be crispy, keep this product at room temperature.

3. The recipe for making these lassoches has not changed since these ancient times. This is why we know a lot of well-known culinary experts who love the taste of unpretentious and licorice desserts with a variety of fresh fruits. You can create this delicacy in your own way by adding other ingredients (for example, cinnamon, honey, barberries, etc.).

The confectionery product is one of the few that is suitable for both adults and children. It is more accessible to pregnant and pregnant mothers. Often present on the children's menu, there are diets that do not contain food products. The energy value is less than 52 kcal per 100 g of product.

A little bit of history

Historical research shows that pastilles were known back in the 14th century. Kolomna is revered with “Batkivshchina”. Some historical facts about weasels.

• Stock. The pastille was made from beaten puree prepared from sour varieties of apples. They added berries to it: lingonberries, raspberries, currants. Honey became another important component of lasoshchiv, and then zukor (from the 19th century). In the 15th century they began to prepare pastille with apples and whites. The third ingredient was planned to be added so that the dessert would have a white color.
• Prepared. Traditionally, pastila was cooked in a Russian oven. A mixture of products was applied to fabric with wooden frames. First, one ball was dried in the oven, then a new process was applied to the next one.
• External look. At Kolomiya they prepared the same marshmallow, at Rzhev they re-dipped the apple balls with berries, which were darker in color and thinner. At Beleva's, leaf weasels were vibrating.

In European countries, marshmallow appeared about 200 years ago. They were exported from Rzhev and Kolomny. The Radian clock began to be prepared in a much simpler way. Small white bars appeared on the shelves, like marshmallows to taste.

Marshmallow with apples: Robimo in the oven

Modern technologies will make life easier for the masters. There is no need to chop wood or heat the Russian stove - just turn on the oven. However, unknown cooks can create a perfectly Russian dessert in the home. The classic Vikonian wine prepares more sour apples. The smell is strongest of pectin - a natural chewing element. “Antonivka” is traditionally vikorized.

Belevska with egg white

Particularity. This type of pastille is also called “sweetened” due to its light and pulpy structure. For baking, it is best to baste medium-sized fruits. Fruits can easily be placed on the bowls and rolled evenly.

Ingredients:

• 3 kg of fresh apples;
• 400 g cucru;
• some egg whites;
• Cucumber powder.

Preparation

1. The apple is carefully selected, by the way. Place on a sheet and bake in the oven for 20-30 pieces of bread at a temperature of 200°C. The stench is becoming soft.
2. Cooled fruits are peeled, removing skins, stems and cores.
3. Using a food processor or blender, puree the pulp to a puree consistency.
4. Beat the zuccor well with the whites. For handiness, mix with a mixer. Mixed with puree.
5. With a thin ball of 5 mm, roll the dough onto a sheet covered with parchment paper. Dry in the oven for six to six years at a temperature of 80-85°C.
6. Carefully remove from the sheet, burn into tubes, and sprinkle with sugar powder.

To prepare apple marshmallow following this recipe, it is better to use chilled egg whites. Place them in the refrigerator for storage first. When beaten, the foam will be thick, and the finished dessert will come out fluffy. For easy preservation, the tubes of marshmallow can be covered with parchment. This look doesn't have a stale stench.

Kolomenska with tsukrom.

Particularity. Since there is no “Antonivka”, homemade apple pastille can be prepared from other sour varieties. Avoid licorice fruits because it is important to make a thicker puree from them. In this case, you can’t do without additional boiling of the pulp. You may also have to make your wife angry in order to increase the hour for preparing dessert.

Ingredients:

• 2 kg of Antonivka apples;
• 200 g cucru;
• 100ml water.

Preparation

1. Place the prepared fruit on a sheet and pour water on the bottom.
2. Bake fruit for 40 minutes|minutes| at a temperature of 170°C.
3. Skins and hearts are saved. The pulp is processed to a uniform consistency.
4. The applesauce is beaten with a mixer and mixed with the cucumber.
5. Using a thin 5 mm ball, pour the marshmallow onto a parchment paper. Bake in the oven at 80-85 ° C for six years.
6. We strengthen the pastille on the parchment. Roll into tubes or cut into strips.

For this recipe, you can make pastille from apples without zucchini. The procedure is the same as for the cold brewing. To prevent the fruit filling from sticking to the parchment during the drying process, spread the papier with olive oil.

…and with honey

Particularity. The dessert is called “chicken” marshmallow; the shards of honey, when added, “add” the bulbs to the top. Previously, when there were no ovens, fruit sumish was dried in the open air. You can still use this method today. Pokrokovo diet: place the leaf with the fruit mixture in a place where there is plenty of sun. We take it away for the night so that we don’t waste dessert. It may not dry out in one day, so we repeat the manipulation.

Ingredients:

• 400 g of ready-made applesauce;
• 200ml honey.

Preparation

1. The cured honey is first melted in a water bath.
2. Mix the components and beat them with a mixer.
3. Deco is covered with parchment. Pour into a new bowl so that the ball is no larger than 5 mm. Dry in the oven for six years at a temperature of 80-85°C. If the pastille is not baked, you can increase the temperature to 100°C.
4. We check the readiness of the dessert by piercing it with a cheesecake or a toothpick. If there are no wet traces, then the sweets are ready. Otherwise, we can turn the layer over onto another side and leave it in the oven for 30-40 minutes.
5. Remove from the stove, place in a parchment paper, roll into tubes or cut into slices.

You can make marshmallow for apples not only on the deck, but also in molds. Place in portioned containers suitable for cupcakes. The height of the ball should be no more than 2-3 cm. Once the layers are ready, you can fold them in two, coated with honey.

Lasoschi in a new way

To prepare pastil, you need to prepare applesauce. Fruits are subjected to heat treatment and detailing. The most popular option is baking the fruits in the oven. There are other, no less manual, methods.

• On the stove. The fruits are cut into quarters, peeled, removing the stems and cores. Place the slices in a saucepan and add a small amount of water to prevent them from burning. Everything will be extinguished in about 40 minutes. After that, the apples are refined in a blender or rubbed through a sieve to remove the skins and uncooked breasts.
• At the multivarts. Pieces of fruit are peeled not only from the stems and skins, but also from the skins. They sizzle at the bowl and cook in the “Vipichka” mode for 40 hvilins. Add 50 ml of water here so that the slice does not burn. Grind the fruits in a blender to a puree consistency.

With hairy peas

Particularity. Lasoschi will be fragrant and crispy. Become the leading “hero” of tea. A dekilka of licorice pieces must be kept until it is completely drained. Before serving, you can dust the cups with cinnamon powder.

Ingredients:

• 1.5 kg of sour apples;
• 100 g of hairy peas;
• 30 ml honey;
• 100ml water.

Preparation

1. Cut into slices, peel and fill the apple with water. After boiling, cook for at least 20 minutes.
2. Cool the shreds in a blender. Grind the sumish through a sieve to loosen the skins and breasts.
3. Z gorikhiv we are afraid of krichtu. Mix with honey and puree.
4. Sumish boil again for 20 minutes.
5. Deco is covered with parchment paper. Roll onto the puree with a thin ball - 5 mm.
6. Dry the marshmallow in the oven for one year at a temperature of 80-90°C. The finished product is not liable to stick to your hands.
7. Place on parchment paper, cut into slices or roll into tubes.

Pea hairs can be replaced with peanuts and almonds. Because of this, the savory fruits of the product do not become sour, but actually play. Pastille removes new smells. To change the color before dessert, you can add grub barvniki. For flavoring use vanilla and cinnamon. Any small amount of “odorous” component cannot be removed from lassoir.

With agar-agar

Particularity. At home, apple paste comes out soft, but less lasso in the classic recipe. The ideal dessert is a plate with a hard crust and a soft paste in the middle. You can’t do without egg whites here. The dessert itself retains its texture.

Ingredients:

• 400 g apples;
• one egg white;
• 8 g agar-agar;
• 30-40 g cucumber;
• 60ml water.

Preparation

1. Peeled apples are cut into slices. We fill them with water and boil them for 30-40 minutes.
2. From fruits we prepare puree, vikorist and blender.
3. Beat the egg whites with the cucumber in a mixer. We pour it into the apple sumish.
4. Agar-agar is soaked for 15 minutes in cold water. Then bring to a boil and cool to 70°C. Mix with apple-white puree. Beat again with a mixer.
5. On a sheet of parchment lined with paper, pour a ball 5 mm thick.
6. Dry at 70-80°C until completely ready. The process can take six to ten years.
7. Place the pastille on the parchment and cut into slices.

Agar-agar is suitable for use when lasso is prepared from sweet varieties of apples. Vin acts like a heavy horn. Instead of gelatin, the product does not add calories or unwanted flavor to the dessert. The same desire for power is better than this one.

With a banana

Particularity. The marshmallow is ready and is best suited for decorating the lip. You can use it as a paste with condensed milk in cakes. The figurines of different colors and visages with pastels look beautiful on top. Lasoschi are added as a filling to pies.

Ingredients:

• 1 kg apples;
• three bananas;
• 100 g cucru.

Preparation

1. Peeled apples and bananas are cut into slices.
2. The scraps are placed in a special dish for a microfiber oven.
3. Cook the fruit for 12-17 lengths at the deepest tension.
4. Add a small portion of the puree and beat it with a mixer.
5. Three more times the sum is sent to the microchvilian liver. Mix the dessert thoroughly through the skin of 12 quills.
6. Place the puree on a parchment-lined sheet. It boils for at least five years at a temperature of 100°C.
7. Known from the arcus. Roll into tubes or cut into slices.

If the marshmallow came out crunchy and crumbly - it doesn’t have enough zukru. The product’s hydration comes from the condensation of unripe fruits. Therefore, when preparing dessert for the winter, it would be better to pick fruits without greens. Lasoschi will delight not only with its garish color, but also with its subtle sweet taste.

From poppy seeds to plums

Particularity. When preparing vikorist, you need a fruit dryer. A handy option that allows you to “sweat” the flour that was lost after preparing the juice. The “exit” comes not only from plums, but also from pears, peaches, and cherries.

Ingredients:

• 500 g plum powder;
• 500 g apple seed;
• 100-125 ml honey;
• 100ml water.

Preparation

1. Pour the apple-plum makukha with water and boil for five to ten minutes.
2. Add honey and cook another 15-20 khvilins until the mass thickens and changes in volume.
3. To ensure that the mixture reaches a uniform consistency, additionally grind it in a blender.
4. The sheets of the electric dryer are covered with parchment or coated with refined, odorless oil so that the sheets do not stick. Spread the prepared puree over them with a thin ball. It is being applied so that the white sides are deprived of free space. The thickness of the ball is no more than 1 cm.
5. Should be dried at a temperature of 65-70°C. If a pin is “put” into the electrical device, the trays are periodically changed in places. In this manner, all tiers are dried evenly. The process can take up to five years, depending on modifications in technology.
6. Place on a parchment paper and serve on the table.

For a child's holiday, you can experiment and earn a garni of tsukerki. Pastil balls are coated with homemade toppings. We put one on top of the other, squeezing it well. You will get your own leaf cake. Cut it into squares. We soak the rags in poppy seeds, brown cherries powder, and coconut flakes. The lasoschi turned out to be bright, like a ball of pasta made from apples, watermelon, cherries, and currants.

Preserve homemade apple marshmallow in a dry place, where it is not directly consumed. Having cut them into slices and covered them with parchment, you can put them in a jar and close them with a nylon lid. This kind of lasso can stand for no less than one fate. Regardless of which recipe for apple paste is tested, the finished product does not recognize the presence of fibers or polyethylene surfaces. Avoid a cold refrigerator or an open air, otherwise the dessert will quickly become sticky or completely dry out.

Have you run out of apples yet? Don’t know where to go with all the juice and fruit? Here are some recipes for you.

Marmalade is a thickened jam containing fruit cream, zukor and a thickener - pectin or agar-agar. Pastila is practically the same as jam, but it is dried in the form of a layer.

In this recipe I have straight marmalade and marshmallow, but without the zucrum - I have a vicoric acid substitute, Phytparad No. 1 (based on erythritol) and without a thickener - the apples themselves are mixed with a lot of pectin.

I add marmalade and marshmallows including apple fronds. And apple cider is made from the top of the corn.

Have you ever been shy? You also know that when the juice is extracted, a lot of fruit is created. There is a lot to be stored depending on the variety and the staleness of the apples - the stink of the fluff (and the staleness), the more the pine. If this foam is soaked in juice, then during sterilization it will burn and create an unsavory flow. Tobto. They have to be thrown out or removed, and frozen into jars, for example, for preparing babies. I need a lot of jars and in my opinion I drank too much, because I don’t have children who like puree, half of it goes to waste...

Ale apple puree with a lot of pectin. Remember, I wrote about food fibers in the article. 100 g of apples contain about 0.9-1.7 g of pectin, but when harvesting juice the fruit is not formed, however - the juice loses a tiny part of the grub fibers (no more than 0.2 g, and in store juices there is none). Most of the pectin is lost in the puree, and less in the mashed potatoes. And the majority of the cellulose is in the mashed potatoes, the smaller part in the puree. Tobto. Different types of grub fibers allow you to prepare two completely different products using different technologies. Ale insult is even more delicious and brown.

Traditionally, pastilles and marmalade in Russia were made from Antonivka, I make marmalade from any variety - from Melby, Rozhevoy pouring, Anise smogastogo, Streifling, which has risen.

Products

• Apple puree
• Apple top
• Tsukrozaminnik Fitparad No. 1 - for relish
• Cinnamon - for the taste

How to prepare apple cyr?

I'm ready for now. I cut my apple (sour and licorice) into halves or quarters, remove the core and all the quarters. I don’t remove the skin. I run the apple through the juicer (I have a Philips HR1863) and remove the juice from the top. He rushes to the bottle and puts on a penny hat. The juice that’s left, I make it angry, and pour the foam into a drushlyak with two balls of gauze. The stumps continue to be strengthened for a second. I take the makukha and put the bowl in the okrema. I waste the juice again and pour it into the trash again, until the whole wine is filled with foam. Now respect! The gauze is tied into a small bag (proximal bundles) and placed over the pan (like curing homemade cheese). In just a few years, the marleccia will lose thick puree.

While the juice is draining, you can take care of the dust. Depending on the variety of apples and the professionalism of the juicer, the seeds will come out of different types.

Apple topping, about 500-600 g in size, I put a bowl (mold for a hot pot) in a glass. At this point I tidy up as many scraps of skin as possible. My juice squeezer gives even a crumbling dust, and sometimes the big ones are caught through the skins - I catch them. If the flour after the juicer is very dry (as it is), then you need to add water, approximately 100 g per 400-500 g of flour.

I turn on the micro-hair stove for 20 minutes at full strength - mine is 900 W. After 20 minutes, stir with a spoon and add another 10 minutes to increase tension. Then I marvel at Masya’s figure. If the top of the head is overly hairy, then you may have to carry out three cycles of 20 hvilins each. If it's dry, just 30 minutes of preparation is enough.

Very important! The hardness of the microfiber oven and the dryness of the cooking process lie in the dryness of the cheese. If you put a small portion, for example 200-250 g, you need to change the pressure, set it to about 450-600 W, or shorten the hour to 10 minutes, otherwise the masa will dry out quickly.

The main reference point is the change in the area of ​​the crown and the hair. Ideally, the mass will come out like soft plasticine. It is necessary to taste it for relish - if the masa has changed, has become dry, or if you notice hard fragments of the maca, you need to add water and put it back in the microwave oven. Tobto. The skin parts are not to blame.

That's not all! At this stage, I add cinnamon and sweetener until it tastes good, until it’s sweet, it’s not too difficult to add malt! I mash everything with a fork (you no longer mix the plasticine with a spoon). And now I put all the mixture into a straight silicone mold; there is no need to grease it. I carefully crush the apple butter into its entire shape with a spoon. Gorgeous and virtuous. I again put it in a micro-hair oven for 10-15 minutes at medium pressure (300-450 W). Oriental hour.

I open it periodically and make sure that the edges of the apple mixture in the pan are not dry (the middle will be cooked thicker, the bottom at the edges). If you get a little bit of it, so that the little pieces of it are drying too much - immediately pick it up!

Vyshov fresh apple block. The corn cob is liable to change approximately twice as long. I repeat, the masuha contains little pectin and a lot of cellulose, so the masa that comes out may appear crunchy, but that’s normal. I really want the skin to soften in such an hour. Now all the mass of the layer needs to be placed under the press. To do this, I place the silicone mold in a plastic container, cover the animal with a plastic lid of the appropriate size (can be removed from any grub box) and supply the animal with a couple of dumbbells (15 kg in the photo).

After 3-4 years (you can drink it longer), the apple cider vinegar is ready.

Let me explain why you can’t cook makha in a silicone form: it’s not easy to handle. I mix it with a fork, or rather knead it, and with a fork you can clean up the silicone mold, but I don’t curse it.

What you can’t do without a silicone mold is if you press the apple butter in a container, then it will stick and won’t stick. Especially after the press. If you don’t put it under pressure, then the cheese will not come out - it will be too thin.

Before speaking, apple cider vinegar in European countries lasts for a long time. If you want to add flavor to this recipe, add chopped pistachios, hazelnuts or dried berries to the apple butter. Pistachios are simply miracles!

How to prepare apple marmalade and marshmallow.

Now let's move on to the other part of the Marlezon apples. Marmalade chi pastila with puree. The dynamism is colossal! From the top of the grain we remove the thick licorice sticks and leave them dry, if they are too dry, then for relish we recommend dried apples, or soft ones. Apple puree is a great substitute for pectin and high moisture content. Tom yogo gotuvatime dovshe. Less than 500 g of mass is cooked in three cycles of 20 pieces of meat on high heat in a microwave oven. Ale when you can prepare it. Continue in the evening or continue the next day - no big deal, just cover the bowl with a towel.

So, I put the puree in a baking dish and turn on the microwave oven.

First cycle - 20 hvilins, started with a spoon.

Another time I snorted for 20 minutes and started having a couple (after 10 minutes). I added tsukor and cinnamon to taste. The mash of the puree changed twice that hour, and the puree began to thicken.

Vtretє vmikayu on 20 khvilin. I will rub the skin for 5-7 minutes. The masa should not dry out in large areas (especially along the edges of the pan) at the right time.

It is very important to be careful. The microchickle pich prepares the shvidko, but not evenly pouring it onto the hot mixture. So I sit next to me with a spoon and make sure that my puree dries evenly. The result is a very sticky dark burgundy paste. Like soft plasticine. You can boil the remaining cycle not at full pressure, but at 600-450 W. If you have a little puree, then you need to speed up the hour or change the heat of the microwave oven, otherwise the edges will burn or the masa will dry out.

I transfer the marmalade mixture with a spoon into a silicone mold, carefully condensing it. І last time at Mikrokhvilovu pich hvilin at 5.

Based on the photograph, the appearance of marmalade mass made from apple syrup is plastic, uniform texture, and sticky.

The type of corn will change approximately every three years. I let it cool right next to the mold. I look at the board and marvel at how much of a vologger there is. If necessary, they can be dried on the radiator (covered with a towel). If the batteries haven’t been turned on yet, or because some of it hasn’t dried, I put the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. My kitchen is meticulous and the marmalade ripens in a batch or two.

The finished layers of apple paste can be cut into pieces 1.5-2 cm in size, rolled in zucchini and then serve as marmalade.

Creamy apple marmalade can be prepared with lemon juice and watermelon - they also have a lot of pectin. Applesauce and plum puree are even more delicious. Can be prepared from pears.

Thick, dry apple cider can be rolled in cocoa, cherry powder, or something else. If you want, you can use it for fondue - immerse it in chocolate (for children, you can add dark chocolate).

And the marmalade axis reveals more possibilities: you won’t be able to soak it with cucumber powder, as long as you get wet and wet powder. You can eat it in zucchini, poppy seed, sesame, fine peas, baked dough, shredded coconut. In the photo it is still in cocoa and sesame boroshni.

The marmalade becomes even more delicious if at the last stage of boiling, before forming the bar, add greased sour cream or peas.

You need to preserve marmalade and cheese in a cool place, preferably in the refrigerator (I miraculously saved it for up to 2 months). It is not necessary to burn them in spittle or a bag. Preferably wrap it in parchment and place it in a paper bag or container for storage. Ideally, it is best to store it in cardboard jars, such as with Pringle chips or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on what you add to it: zuccor, peas, porridge. Stage 1 of boiling apple butter. No matter how much I haven’t tried syrah and marmalade, the syrah masa is boiled twice as much as the cob, and the marmalade is boiled almost twice (2.7-3).

Kharchova value of products:

This is the result of a dessert, mixed with store-bought marmalade or zucchini pastille, the calorie content of the meal is approximately 3-3.5 times less, and the carbohydrate content of the meal is 4-4.5 times less. To finish: marmalade from the store contains about 80 g of carbohydrates, and the calorie content is 320 kcal. And at the same time, you can often hear the phrase: “Crispy marmalade, it contains pectin.” So, pectin in marmalade is only 1.2 g per 100 g of product - tse miser, 4.5-4.8% of the dietary norm.

And now the food is at fault, how can you make marshmallows and marmalade from whole apples, without preparing the juice? Well, of course, it’s possible. Here the gentleman chooses what is more convenient: you can cut the apple into slices and simmer them in a saucepan (without water over low heat), a pressure cooker, a microwave oven or a multicooker (simmer mode). Then rub through a sieve or blender and dry. The result is pastila or marmalade with great relish. However, the chemical storage will be much different, with more carbohydrates and less grub fiber per 100 g of final product.

Apple marshmallow is the best malt for a healthy meal; preparing it at home is very simple: classic or brewed.

Apple - 1100 g
Tsukor - 60 g
Water - 50 ml
Roslinna oliya - for coating parchment

To prepare apple paste at home (in the oven), you need a minimum of ingredients - moisture, the apples themselves, and eggplant greens, they contain more pectin. Whenever I do, I put some marshmallow on the Semerenka variety of apples and add a little bit of zucchini and some water. If you take licorice apples for relish, then you don’t need to add the zukor.

For the cob, take the apple and cut it into slices, removing the cores.

Now put the apple slices in a saucepan or saucepan.

We pour in water.

We cover it with a lid and place it on a small fire. The apple must soften, for which you will need 20-30 hvilins. If the stench looks like in the photo, remove the saucepan from the fire, let the apples cool a little so as not to overcook, and carefully pour in the juice until it is done. You can just drink it, even if it’s even savory, and you’ll guess it’s not sour, but sour.

Now the apple slices need to be peeled. You can do this through a sieve, grinding the whole masa into pieces, or scooping out the skin from the skin with a spoon.

In the applesauce that has come out, boil the zukor and put it back on high heat and boil the puree for 15 minutes. After this, we transform it using an additional blender into a single mass.

The decor is covered with parchment and greased with a small amount of oil. The easiest way is to remove the finished pastille from the parchment. Spread the applesauce into a smooth ball onto the parchment.

We put the deco in the oven and dry the marshmallow at 130 degrees for one year, repeat, and clean the doors for an hour. For this purpose I simply place a spoon between the doors and the oven.

The apple marshmallow is ready and looks like this. While it is hot, it will be slightly soft, pour it over, just lie at room temperature, until it cools and hardens. To make it easier to remove from the parchment, cut the parchment at once from the marshmallow with scissors.

And now, lifting from one side, remove the marshmallow from the parchment paper and burn the skin from the roll.

We got these rolls of apple paste.

Recipe 2: homemade Bilivska pastila with apples

• apple - 800 gr
• tsukor - 170 gr
• Cucumber powder - 3 tbsp.
• egg white - 1 piece

Hey, we’re preparing applesauce first. For this you need to bake fresh apples in an oven or micro-oven. This time I ran the oven and baked him a whole apple. Until then, the pulp will not darken and the puree will be light.

You need to bake an apple for about 30 minutes (depending on the size of the fruit) at 180 degrees. But, again, one can marvel at the readiness of the apples: when pricked with a fork, the flesh must be thoroughly cooked and become even softer. Bachite, if your baby bursts, it’s okay.

Now, while the apples are still hot, remove the pulp. To do this, use a fork to scoop out pieces of fruit, and use a spoon to scoop out the pulp.

We punch it with a blender or rub it through a sieve to obtain a uniform, smooth puree. We estimate exactly 500 grams. If you run out of money, just go there yourself or treat your little one. In the process of preparing the pasta in the kitchen, I added sinew, so from my satisfaction with the surplus of puree, I had another bowl - very tasty and natural homemade lasso.

Stir and add puree and zuccer until completely cooled. You can spoil the masa with a few quills, and then the tsukor will quickly break down in the warm puree.

Once the applesauce is cold (you can put it in the refrigerator to speed up the process), transfer it to a large bowl and add one egg white. Remember that when churning the masa, it becomes more difficult to handle, which is due to the need for more space in the dishes.

Beat the puree with the white mixer at high speed for about 5-7 beats, or maybe more (I don’t know how hard your mixer is). The smut, so that a white pasta comes out, add enough to add a layer of marshmallows.

Now you need to dry the apple butter. To do this, take a rectangular mold with sides (approximately 20x30 centimeters), cover it with a paper for the tip. Add the white cream and level it with a spatula. Approximately 1 bottle of the preparation will need to be left in the refrigerator to coat the layers.

You need to dry the apple marshmallow in a hot oven at 100 degrees for about 3-4 years. You'll see how the masa turns out to be creamy and the crumbs will settle. In addition, it will stop sticking to your fingers.

Turn the prepared apple marshmallow over onto another piece of parchment paper. Once the sheet that is in the mold is easily peeled, just wet it a little with water and bake 5 quilins. Then it can be easily removed. Otherwise, you won’t see it without spending money.

Using a sharp knife, cut the layer of fluffy marshmallow into 3 equal parts. Just be careful, the splinters of marshmallow are very tender, the bottom is permeated with dusty powder.

Remember, we were deprived of about a bottle of applesauce whipped with egg whites - now we need it. We coat three layers of pastille with the paste.

If the marshmallow is cold on the surface, rub the pulp powder into it. You don’t stick the chi, but rub it in with your fingers.

Well, okay, here’s the whole recipe for homemade white pastila. There will be such apple-preapple, very tender, licorice and aromatic lasso. If you tinker, it’s inevitable that you’ll end up doing it!

Recipe 3: simple apple paste “White filling”

• apple (variety “White filling”) – 1 kg;
• tsukor – 100 g;
• water – 100 ml.

We are preparing the products now. Apples can be of any stage of ripeness (except for green ones, they are not vikoristic). In addition to them, at the core, there are clearly problematic areas. Water for marshmallows is better than Vikorista or bottled water.

Cut the apple into small pieces (in our recipe, slicing is not important). Place in a metal ladle and fill with the required portion of water.

Then add the capacity of the blender. Having started the device, remove one piece of applesauce.

Next, put the apple butter back into the ladle and, stirring, boil to 1/3 of the cob volume. It may take 1 to 2 years (depending on the intensity of the fire and the amount of heat). During this period of cooking, boil the puree vigorously, simmer the sides, reduce the heat to low and stir the masa frequently.

Then we put a norm of zucru into the puree ladle and cook for another 15 quils, stirring gradually. From here we can hear the fire.

Now we need to dry our masa until ready. It's best to use an electric dryer. Cover the entire middle of the container with yellow grub parchment. It is very important to coat it with olive oil so that there are no problems with the finished pasta being strained.

Place the apple butter, which has cut into pieces, from a ladle onto parchment into a thick ball (12-15 mm). Let the dryer dry. In about five years, our apple paste reaches the optimal level of readiness. The first sign: the apple layer is easily attached to the paper and trims its shape.

The apple marshmallow comes out dry, but not too dry, it has a good shape and curls easily.

Cut the pastille into slices 5-7 cm wide and pour into tubes. You can start with a tasting.

Recipe 4: homemade marshmallow with sour apples from the oven

Bilivska pastila is easy to prepare at home.

• sour apple - 1.3 kg;
• tsukor - 80 gr.;
• egg (white) - 1 pc.;

Mash the apples, cut them into halves or quarters (this way they will lie more firmly on the sheet) and cut out the center and tail. There is no need to remove the skin. Place the apple slices on a sheet covered with foil. Place in the oven at 150°C until done (45-60 minutes)

The baked apples are cooled and ground in a blender. I got 960 grams of finished puree. You can have apple marshmallow without the tsukru, or if you have an apple with sourness, you can add tsukor, or just a bit.

I added 80 g of zukru to the puree, half to the puree, and half to the beaten egg whites. The whites need to be beaten into a paste like for meringues, then add zuccor and beat until well combined. With protein and cucumber, the structure of pasta is porous and, in my opinion, better than without them.

Gently mix the puree with the egg white and pour onto a sheet covered with foil. Let the applesauce dry in the oven, set to low heat. If you have a fruit dryer, then making marshmallows is quite easy.

The gentleman's skin knows its oven, so you can adjust the temperature that hour. Stitch the smut so that the pastille does not burn. I dried mine intermittently: 2 years in the oven, then cooled outside, then returned to the oven for 1:00, cooled down, then turned over and returned to the oven for 30 minutes.

When the marshmallow is ready, it stands out well from the foil.

I have a sheet measuring 20 by 35 cm. The volume of pasta is approximately 0.4 cm. The volume of finished paste is 220 grams.

Recipe 5: how to make pastille from apples with cherry powder

• Apple - 5 pcs.
• Tsukor - 170 g
• Egg (egg white) – 1 pc.
• Tsukrova powder (for relish)

Place a clean apple on a sheet and bake in the oven for about 30 minutes. The oven from behind is heated to 180-200 degrees. The skin of the apples is liable to crack, the flesh will become soft - which means it’s time to pick up the apple. The apple livers must be cooled, then peeled and cored. Transfer the apple pulp to a sieve.

We rub the apple pulp through a sieve, or you can also use a blender.

For apple puree, add the zuccor and mix, then let the puree cool and add it to a new egg white. The sumish is whipped at night for about seven years. The volume of money is bound to increase three times, but in principle it will be enough to increase it twice.

Once the sum has been removed, we transfer the form to the heater (the form must be selected so that it is approximately 20 cm by 30 cm in size), empty one bottle, and then coat the pastille. Place in the oven at 70 degrees for 8 years.

Remove from the oven, let the pastilles cool, then carefully remove them from the mold, transfer them to a cutting board and cut them with a well-sharpened knife into straight pieces.

We place the pastille in one straight glass, coat the skin with excess cream, then dry it again in the oven for another two years at the same temperature of 70 degrees.

We remove the pastille from the oven, trim the edges with a knife so that they are not even. Then we roll the marshmallow over the pulp powder in a bowl.

The marshmallow, ready to go, is placed on a dish and taken to the table. It’s so delicious to drink tea and milk

Recipe 6: Diet apple marshmallow at home

• 2 dozen medium-sized apples (with some relish, maybe some sour ones),

Vimit the apple for pastille, cut the core. I cut them into 4 parts and clean them, if possible in other ways. For example, if it is thin and hot, pierce the apple through and circle the core until it falls out. Well, since the government has a special knife - use it quickly!

Place the apple on a dry sheet and bake in the oven for 20-30 minutes. It’s not scary if you grab some apples from top to bottom – it’s not scary.

Let's add the apple in a blender. If it comes from a bowl, simply add it in portions (you can add boiling water little by little if needed). If you have a blender, you need to put the apples in a deep saucepan and beat them 10. Kintseva sum came out with breasts, but is suitable for preparing apple paste.

Place a sheet of parchment paper on a sheet of paper and a thin ball of applesauce on it. You can “smear” it along the edges of the yogo, and at the bottom near the center.

Dry apple marshmallow according to the recipe in the oven, on a small stove, for 2-3 years. Important: since the result is not so rich in the product, I would like to vikoristovat just a little deco (as it stinks). Or you can take one sheet and one silicone squeegee for baking (put the squeegee in the oven on a wire rack). Can you set the required temperature in the oven yourself? It may exceed 100 degrees.

Recipe 7: homemade apple pastille with honey

A simple recipe for apple paste at home, with added spices.

• apple (sour) - 1 kg
• honey - 2 tbsp.
• cinnamon, vanilla - for relish

The apples are thoroughly washed, peeled and peeled, cut into small pieces.

Bake the apples in the oven for 40 minutes until soft at a temperature of 160-170 degrees with 100 ml of water.

The baked apples are pureed in a blender and set to boil over low heat.

The finished puree is beaten with a mixer until lightened (chvilini 3). So we saturate the apples with bulbs, and the pastille became more elastic and chewy.

When the applesauce is ready, add honey or zukor and spices until it tastes good.

And beat until the dough becomes smooth again. Once you have added the zukor, quilt so that all the grains spread out, otherwise the apple paste will tear during the drying hour.

If you are preparing apple marshmallow for children or want to make your food healthier, do not add zukor to the marshmallow;

Spread the licorice apple puree into a thin ball onto a baking paper, greased with olive oil.

Chim a thin ball of apples, then shvidshe visohne pastila.

Dry the marshmallow in the oven at a temperature of 100 degrees with the doors open.

Drying time takes approximately 2-3 years, depending on the thickness of the pastille layer.

Do not close the oven door, steam from the puree must escape, otherwise your pastille will simply burn.

After 2-3 years, turn it over: the marshmallow should stop sticking to your hands (as long as you didn’t extract the honey, you will still end up with sticky bits), and it will become thin and easily removed from the waxed paper.

The finished apple pastille is removed from the sheet, cut into squares and rolled into rolls.

warehouses

• green apple – 1 kg;
• tsukor – 100 gr.;

Cooking time: 3 years.

Yield: 9 servings.

Do you love apples, but are you already tired of making apple pies and don’t know how to get a new herb out of them? Especially for you – homemade green apple pasta (recipe with photo presentation below). This will be a very tasty and life-giving dessert, completely natural. It’s just a little bit of effort to report – and everything will work out.

In this article you will find not only a delicious and simple recipe for apple paste at home, but also learn about all the subtleties and options for preparing this dessert. In addition, the article has recommendations for the use of apple butter in case of various illnesses.

How to prepare apple marshmallow at home in the oven.

warehouses

• green apple – 1 kg;
• tsukor – 100 gr.;

Let's finish with the preparation of products. Only apples are needed, and the zukor can be eaten for your own savory tastes. The dessert's malt should be based on the type of apples chosen, and not just the amount of zest added. Fruits, with their typical green or yellow skin color, have a slightly sour taste, and the bottom of the apples.

The apple is cut into simple quarters, you can make thin slices. We cut through the middle, and the skin goes behind the tuber. Since I bake the blocks first, both the fruit itself in the middle and the skin will remain soft.

Then, place the apple on a sheet and put it in the oven for about 40 minutes, the temperature may be 180-200 degrees. Remember, the higher the degree, the faster the apple is cooked - stitch by stitch. When baked, it develops a brown tint, the juice begins to appear, and when pierced with a knife, its soft structure is visible. Place parchment paper under the fruit; there is no need to grease the bottom with oil.

When preparing the apple for apple pasta (recipe from the oven), you need to cool it and use the blender for details. It is the responsibility of the porridge to emerge.

Next, put the butter on the sheet and, as in the first step, add parchment. You may not need bright papier, so here you can anoint it with a little olive oil. At this point, stock up on terpenes, because apple marshmallow at home (recipe with photo below), regardless of all its simplicity, takes a long time to prepare: at least 2.5 years at 80-100 degrees. In this case, drying out cannot be allowed. After a couple of years, you will notice that the color of the dessert is becoming darker, the top of the cake has dried out and hardened. This means that the pastila is ready, there are literally three left.

Note. There are two possible versions of apple pasta in the oven. The recipe with a photo in our article shows one of them: the pasta is ready to be thin, no more than 1 cm of curl, and as a result it will look like small squares or envelopes. If the core of the apple pie is 3-4 centimeters thick on the other side, then the finished dessert will look like large chunks.

We hope that you have always enjoyed making apple paste in the oven with zucchini, and delighting your friends with your culinary masterpiece. Until next time, enjoy your appetite!

How to make apple marshmallow at home

Apple marshmallow - love for the richness of the dessert, the taste of what we know from childhood. But you don’t know everything about how to make homemade apple marshmallow. The deliciously prepared dessert turns out to be not only more delicious, but also natural. And you can find apple fragments in the near future, then homemade apple marshmallow will be relevant forever.

Wait a minute, you’ve been wondering why marshmallows are called that. Kіlka stolіt tom this word was written differently, but itself – “postila”. I have a lot of ideas about what is similar to the method of cooking, and the word “bed” itself.

In addition to the classic recipe, preparing apple paste requires a variety of options, including a recipe for apple paste with protein.

Apple paste at home: an old recipe made with protein

Yabluchna Tula pastila is a unique dessert that was loved by many Russian writers, including Chekhov, Tolstoy and Dostoevsky. As far back as 1735, a factory was openly opened for grazing in Kolomna.

The most popular and oldest version of this dessert is Belevska apple paste, in the home mind it is not important to prepare it. The cooking process is similar to the modern version, and it was prepared in the most familiar households of centuries past.

Bake apples (3 kg) in the oven at 200° until soft, then puree. Add 400 g of sugar and 4 beaten egg whites, mix everything thoroughly. Place the masa into a thin ball onto a parchment paper and place it in the oven to dry for 6-8 years at a temperature of 80-85 degrees. Sprinkle the finished dessert with cinnamon powder. It’s already very tasty apple paste with protein in homemade dishes.

Apple marshmallow, an old recipe that you now know, comes out very tasty, licoricey, tender, and completely natural. At first glance, this pastille looks like it would be easy to bake or even pieces of bread.

Sushartsa's apple pasta recipe

I think that the apple paste in the electric dryer will come out exactly as required, as in the old recipes. So, for preparation you will need:

• 1.5 kg of sweet and sour apples;
• 2 egg whites;
• 200 g cucumber pisku

First you need to bake the apples until soft and puree them together. Beat the egg whites to a pulp, add them and the zuccor to the applesauce. Mix everything thoroughly

Dryers have special whole trays without openings for preparing pasta. Beforehand, you need to grease the surface with top oil or line it with a parchment paper, add all the apple-white mixture and then put everything in a dryer. If you are preparing a small ball of marshmallow, it will take about 5-7 years at a temperature of approximately 70-80°.

Since such a special tray is not included in the set, you can combine the original sheet with grub.

Pastila with applesauce in homemade soups

To prepare such a dessert, you can use ready-made applesauce, like you buy in a store, or you will use up your supplies for the winter. This means saving your time. Another option is thin marshmallow made with baby applesauce.

For 500 g of applesauce, you need to take 150-170 g of zucchini (together with the fruit) and a dash of zucchini powder for dusting. Mix the puree together whole and mix thoroughly. Place the masa on a sheet lined with parchment paper and place in the oven at 70°C to dry. Cooking time is approximately 5 years.

In any case, the marshmallow will come out even more tender and delicious. Definitely try this method of cooking!

Pastila with apple jam

The white pulp must first be beaten, and then passed through gauze or a sieve. After this procedure, the marshmallow comes out even more crispy and tender.

Then everything follows the classic recipe for apple paste: spread the jam and dry at 120° for at least three years.

Apple pastille with agar-agar and gelatin

By adding an ingredient such as agar-agar, you can prepare a dessert with a consistency similar to marshmallows. For this you need about 4 g of agar-agar, dissolve in 60 ml of water, add a tablespoon of cucumber and boil the syrup. After that, pour the hot masa into the prepared apple puree.

There is no need to hang up such a dessert; it needs to be withheld for three years. Then cut the marshmallow and roll it in pulp powder. Using the same principle, apple marshmallow with gelatin is prepared.

Pastila with apple seed in the oven

Since you often drink homemade juices from fruits, including apples, you have asked your nutritionists: where does the apple top go? The best way to make it is to prepare pasta with apple sauerkraut.

First of all, the whole grain (1 kg) needs to be cleaned from the dirt. Then pour it into a saucepan, fill a bottle with water and cook the kiln. After that, add 100 g of cucumber and cook until completely cooked. The scooped applesauce needs to be cooled, and then put on a sheet and put in the oven to dry.

The temperature is not less than 100°. The oven door is lightly repaired and the dessert will be ready in 25 minutes!

Recipe for apple pasta without cucumber

The ingredients for this dessert are very simple; all you need is water and the apples themselves. We recommend that you allow this dessert to be enjoyed by those who are nursing a breastfeeding diet or who suffer from diabetes. The marshmallow turned out to be a little sour, but not less tasty.

Apple marshmallow: recipe from multivartsi

You can prepare a delicious dessert using an additional multicooker. For this apple, you need to cut it into small cubes, place it in a bowl and add a couple of tablespoons of water. Turn on the “boil” mode and cook 40 chickens, while mixing the apples.

After this baked apple, you need to puree it and follow the classic recipe. Everything is so simple!

Apple paste in a microwillow oven

This is one of the simplest recipes for preparing this dessert, with which the culinary cob comes in handy. For this you need more than apple or cinnamon powder.

Cut the apple into slices, place in a special bowl for a micro-chicken oven and cook for 12-17 pieces at maximum tension. Let the apple variety sit for an hour before cooking so that the flavors become even softer. Then puree the apples. Return to the microwave oven for 12 minutes, then stir, and repeat three more times.

Apple pastille in an air fryer

Firstly, you need to make applesauce from 1 kg of apples (or the vicinity is ready) and beat 150 g of the peel and white of three eggs. After that, pour all the butter into a special form for an air fryer and place it in the oven.

It is necessary to set the ventilation intensity to the highest level (800 – 1000 W), and then lower the heating temperature – approximately 60-70°. Preparation time: approximately 30 minutes. This is enough for the pastille to become springy and thick.

After you have removed the marshmallow and sprinkled it with sugar powder, you can put it back in the air fryer for 2-3 minutes. Dry the dessert for a few minutes and make it more delicious.

Apple paste in a dehydrator

Preparing pasta in the oven can be a very laborious process, which requires constant control. For relief, you can use dehydrate. This is a special device that maximizes the productivity of vegetables and fruits.

The recipe is in no way different from the classic one, but the only difference is that you dry the applesauce not in an oven, but in a dehydrator. Dry for 12 hours at a temperature of 70°.

How can you get marshmallows at lazne?

As soon as the recipe for pastila appeared, this dessert was dried in lazne, and there was nothing about any kind of perfume shafi. Today, you can also quickly use this option. For this you need a special sheet with openings so that the pastille can dry completely from dry sides.

Pallets with pastille are placed on the canopy (police), and as soon as the dessert is dried, the pastille can be hung on skeins for whiteness. In 2 minutes everything will be ready!

Recipe for apple pasta with honey

If you want to replace zukor in a recipe, then honey will be the best alternative option. The 100% natural apple marshmallow is even more delicious.

To make two bottles of applesauce, you need to take one bottle of honey. Eat the puree with honey and beat well. Roll the masa into a thin ball and leave to dry in the oven at 40-50° for about one year.

Another option is apple paste with cinnamon and honey. Apparently, cinnamon goes well with apples, which makes the dessert even more aromatic and spicy.

Apple pastille with additives

If you want to enhance the taste of your favorite dessert, you can add various fruits and spices to the applesauce. So, for example, apple butter with banana is suitable for all children. This sweet dessert is very easy to prepare.

To make applesauce from 1 kg of apples, add puree from three medium bananas. Add 100 g of zucchini to the extracted mixture and mix thoroughly. Place the fruit mixture on a sheet of parchment paper. Dry at a temperature of 70 ° for about 5-6 years.

Apple paste with ginger is a wonderfully aromatic and autumnal version of a dessert that will immediately lift your spirits. To make applesauce, you need to add ground ginger until it tastes good and take a thin ball of apple paste to dry until ready.

Apple-vanilla marshmallow can also be a wider option for dessert. You can also add vanilla extract or vanilla extract. Pastila is very fragrant!

Secrets of making apple paste

You learned about the variety of options for preparing this delicate and savory dessert. Now you can learn the tricks and secrets of creating the perfect apple paste.

Why did the marshmallow stick to the parchment paper?

Sometimes it cooks so well that the dessert sticks tightly to the baking paper. To overcome this problem and avoid compressing the texture of the marshmallow, remember this pleasure. The sheet with marshmallow must be turned down, and on top of the paper put a lightly woven and warm towel for 10-15 layers. After such a cunning paper, the paper can be easily removed.

Why pastila white?

White color of pasta for adding beaten egg whites to dessert. With the help of such technology, the pastilles gave a more attractive appearance (the pastilles without protein have a ruddy tinge).

Why is Belevska pastila so expensive?

This type of dessert is much more expensive than any other marshmallow. We appreciate that Belevskaya marshmallow, call it, is a product of manual robots. In addition, the preparation technology requires high product consumption. 500 g of applesauce yields approximately 300 g of finished marshmallow.

Why doesn’t the marshmallow dry in the oven?

Reasons why there may be a sprat:

• First of all, the marshmallow didn’t dry out because you poured such a thick ball of applesauce over it.
• In another way, it took a little time for the dessert to dry.
• Thirdly, the oven temperature should be no lower than 70°.

Why is pastila so bitter?

If you use the oven rather than a dryer to prepare the dessert, you can end up with the fact that the paste is more crusty. Apparently, it is important to maintain a singing temperature in the oven. The marshmallow may overheat, then. boil and become solid.

Why is the marshmallow cracking?

The crunchiness of the pasta may be due to the fact that you added too little turmeric. Yogo contains approximately 150 g per 1 kg of apples. The zukor itself, which is easily converted into syrup, gives the dessert its sweetness and sweetness. Why the pasta is torn due to incorrect preparation technology.

Why does the marshmallow burn?

To ensure that the paste does not burn, it is necessary to use baking or parchment paper. Maintain the correct temperature - around 70 degrees, and also soak the pastille for no more than an hour.

Why should pastila taste bitter?

Girkota pastil may be filled with unripe apples. Therefore, you should carefully choose the main ingredient so that the dessert is delicious and sweet.

How to save apple marshmallows in your household?

The most ready marshmallow is stored in a glass container, or covered with waxed paper and placed in containers that can be tightly closed. It’s not a good idea to let the marshmallow sit in the refrigerator, otherwise it will become sticky.

Store apple paste at temperatures up to 20° and moisture content not exceeding 65% for approximately 1.5 months. This is explained by the fact that when dried, almost all of the apple juice came out. As a result, the microorganisms that call the dog simply cannot develop anywhere.

How can you use marshmallows on a regular paper?

If you don’t want to seal your dessert, then it’s best to use a special papier for baking. Before the emergency, the paper pastila, swed for everything, would stick, or else it would burn.

How can you make marshmallows on foil?

Apple marshmallow: bark and shkoda

Few people know that marshmallows are not only tasty, but even browner. Apples, like any other fruit, contain no vitamins and microelements. Apple paste for the winter is a wonderful option to boost your immunity during the cold season.

Whoa, how about corisna apple marshmallow?

• fruit cellulose (pectin) gently promotes intestinal peristalsis, thereby removing waste and toxins from the body;
• It helps to normalize the functioning of the cardiovascular system, including an increase in hemoglobin level and stabilization of hematopoiesis;
• phosphorus and potassium also readily flow into the heart’s flesh;
• Pastila is rich in vitamins of group B, as well as C and A.

Regardless of the numerical positive power of the past, there are still essential minuses, and the same:

• the marshmallow still takes revenge on the tsukor, whose life was harrowed in the presence of many illnesses;
• Too much sweet dessert can be harmful to your teeth.

Calorie content of apple butter

It’s clear that everything depends on the recipe and method of preparation. If you consume 1 kg of apples and 150 g of cucumber (licorice paste), 100 grams of dessert will contain only 79 kcal. You can also say that marshmallows are a good choice for a low-calorie dessert.

How can you use marshmallows when your scalp is infected?

The doctors say that the marshmallow can be taken in case of viral illness of the schlanka. This is explained by the fact that this dessert does not contain fats, but rather low-calorie marshmallows. Regardless of the general recommendations, each person requires individual consultation with a doctor.

How can you have marshmallows on the Dukan diet?

You can enjoy such benefits while maintaining a dry diet, including a low-carbohydrate diet. One rule applies to completely turning off the system. The pastille itself can be prepared and consumed while on the Dukan diet.