Paste - it is traditionally Russian product that love around the world. If you want to surprise foreign visitor something Russian - pasta perfectly cope with this.
Belevsky apple candy in Russia began producing back in 1888. According to legend, the merchant Ambrose Prokhorov was very fond of apples. And to keep apples longer, I invented to make candy.
Just a few years Belevsky candy won a prize at an exhibition in St. Petersburg and gradually won recognition not only in Russia but also abroad.
Today I want to share the recipe of this ancient Russian dessert. Ready to fall easily and very long shelf life. I usually cook 3-4 servings at once, and then for a few months, I indulge myself with a cup of tea.
How to make apple sauce
I'll tell you how I make applesauce, you can exercise your way.
Apples cut into halves and spread on a baking sheet, the laid parchment. Bake for 20-30 minutes, depending on the richness of apples at a temperature of 190 ° C. I wipe on the machine to clean the berries and fruits. Then knocking immersion blender until uniform. Mashed potatoes ready.
Puree whip mixer at high speed about 3-4 minutes until lightening and weight increase in volume.
Continuing to whisk sauce, add protein. When the weight of a little increase in volume, gradually begin to add sugar.
Continue beating until the mass until all the sugar has dissolved. I have it took about 7 minutes.
Weight obtained thick and lush, but a little fluid.
drying of pastes
Future candy spread on a baking sheet, the laid parchment. Leave a bit of weight, it is useful for bonding layers. Using confectionery Spatula uniformly distribute the entire mass of the pan surface. I have a thickness of about 1.5 cm.
Candy post dried in a preheated to 50-70 ° C oven. oven mode - convection.
The oven door is not closed, and holding up chopsticks to remain a small gap. This is important, because in the process of drying excess moisture should quickly escape.
How to dry fruit candy
It's hard to tell the exact time, how much it will dry pasta. But in my experience - this is approximately 5-6 hours. Ready to fall from the top is covered with a crust.
I check a hand, if the paste does not stick, so ready. To separate the candy from parchment. It should be easy to withdraw.
The second drying
Dried fruit candy can be cut and is already in the form of a reservoir. But Belevsky candy consists of several layers.
So I cut a seam into 4 parts. Residues Pastila mass promazyvat each layer and gather together as a cake.
I send in the oven for a second drying. It takes me about 2-3 hours. The temperature conditions as the first drying. Willingness to check on the edges of pastes, if dried out and not stick to your hands - that's it.
After drying overnight leave candy in a dry place at stabilizing. During this time all the moisture remaining in the paste, evenly distributed throughout the mass.
I keep candy in an airtight container. If you have a bit of a sticky surface, you can sprinkle with powdered sugar.
Apple sauce 500g
Egg white 1 piece (40g)