Cooking

How to make a marshmallow

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Pastille, made by hand at home - a great option for such a dessert. If you cook it yourself, and not buy in a store, then you can be sure that it is a natural product without sugar, but with useful trace elements, glucose and vitamins. Store homemade pastille should be either in a glass jar with a lid closed, or wrapped in parchment paper in a kitchen cabinet. By the way, it is stored for about a year, so you can make a pastila according to our recipes for future use. The finished candy can be cut with the help of molds in the form of any figures, making the delicacy even more original.

Apple fruit candy

Primordially Russian sweetness is apple pastila. For the preparation of classic pastes usually use sweet-sour varieties of apples, Antonovka is very well suited. Honey is also a traditional ingredient. The process of making marshmallows is quite laborious and lengthy. Ready pastila is very well stored, laid baking paper.

You will need

  • 1 kg. apples
  • 2 cups liquid honey

Instruction

  1. Rinse the apples and cut in half.
  2. Cover baking paper on a baking sheet and place the apples upwards.
  3. Bake the apples in the oven at 180 degrees for 30 minutes.
  4. Cool baked apples and wipe twice through a sieve.
  5. Finished mash continue to grind. Puree should turn white.
  6. Pour honey in small portions, rub it with puree.
  7. Then beat the resulting mass to a state of foam and increase twice.
  8. Baking sheets baking paper.
  9. Lay outmarshmallow in baking sheets with a layer no more than 2 cm.
  10. Set to drymarshmallow in the oven.
  11. Drymarshmallow at 60 degrees 7-9 hours.
  12. Readymarshmallow cool and serve to the table with honey.

Pasta from rowan berries

Rowan berries are used in folk medicine for a long time. These berries have choleretic and hemostatic properties, have a laxative effect and contain many vitamins. Rowan has a sweet and tart taste, it makes healthy jam and marshmallow.

You will need

For pasta dried in the oven:

  • 1 kg of rowan berries;
  • 2 glasses of water;
  • 1.5 kg of sugar.

For air dried pastila:

  • 1 kg of rowan berries;
  • 2 glasses of water;
  • 1.2 kg of sugar.

Instruction

  1. Wash the berries and place them in the freezer for two days to save them from excess bitterness. Put them on a baking sheet and place in the oven at 100 ° C for two hours. During this time they will be soft.
  2. Strain the baked rowan through a sieve and pour the hot sugar syrup into the berry puree. Put the container on a small fire and boil for an hour, constantly beating the solution with a whisk. Cover the baking sheet with baking paper and pour boiled berry solution onto it.
  3. Drain the raspberry from mountain ash in the oven at 70 ° C for 24 hours. Periodically check the drying process, the pastille should not overheat and caramelize. Cut the pastille into pieces and sprinkle with powdered sugar. Keep it in a closed container in a cool place.
  4. Pasta from rowan can be prepared in a different way, drying it not in the oven, but in a natural way. To do this, put berries in the frost and put them into a refractory pan, cover tightly and send to the oven at 50 degrees for 5 hours. During this time, the berries will be soft. Put them in a basin and fill it with hot water so that it completely covers the rowan.
  5. Boil the berries for half an hour on low heat with constant stirring. Rub them through a sieve, add equal volume of sugar to the resulting berry puree and cook over low heat until thick. To mash is not burned, constantly stir it. The readiness of marshmallow is determined by how easily it begins to separate from the bottom of the pelvis.
  6. Dip a porcelain dish in cold water and place the berry mass on it in an even layer. Put the dish in a warm place for 3 days. Slice the finished pastille into pieces and sprinkle it with powdered sugar. Best of all, this marshmallow retains its properties at temperatures not higher than 10 C.

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