Many people grow a thranger in garden sites. Often get rid of it, not knowing what to do with fruits. Today we will tell you about what can be prepared from a thranger. Thanks to its original taste, the use of it in cooking is very wide. In addition to the blanks for the winter from the thranger, an excellent filling for pies is obtained.
Fasting from the thornsnik
Remove the bones, fold the fruits into the enameled pan boil while the volume does not dimly halve. Fire keep very small and constantly stir. Then, without turning off the fire, add sugar, in parts, at the rate of 150g per 1 kg. Wired mashed potatoes. That is, if initially you took 3 kg of fruits, after boilion it turned out about 1.5 kg, then the sugar is needed 750 gr. Putting a parchment paper on a lubricated oil.
Further by sunshine in the sun, at home you can dry in the oven, including it literally for a few minutes. After 2-3 days, turn over the pastile to another sheet of paper. When the grazing gets dry and curses shifting onto a wooden board. The readiness of the pastile is checked: if it is collapsed into the tube, it does not break, it should not stick together too. If you are going to store for a long time, folded in banks and roll. And for short storage you can store in parchment.
Marinated Thurning
Turn rinse, put in prepared banks, add fragrant pepper, cinnamon, carnation, all for 1-2 pieces. Now you will prepare marinade. On 1 liter of water, we add 3 tablespoons of sugar, all boil. In the hot marine add 1 tablespoon of 9% vinegar and pour berries. Sterilize the banks of 15 minutes and roll.
Calm from a thranger
For the preparation of emphasis, we need 1 liter of fruits of a black, 1 liter of sugar, 1 liter of vodka. You can measure any dishes, at least pots, just everything should be equally. My Ternist, we put in a large bank, add sugar and vodka there. Close the lid, time from time to time to shake for better dissolution of sugar. When sugar is completely dissolved, we remove storage, or we use. Patio is obtained fragrant, not very strong, beautiful in color.
Turn is widespread in a wild form in Europe, Asia, in the Far East, forming difficult prickly thickets.
It was also known to the healers of ancient Greece and Rome, which recommended the fruits of this plant at diarrhea. I.V. Michurin brought out two hybrid varieties with delicious fruits from the tern.
The fruits of tern contain tubyl and aromatic substances. Very rich in pectin and pectin-like substances, therefore, they can serve as a source for the production of pectin along with, for example, with apples.
There are vitamin C and malic acid, sugar (the amount of them increases as the fetus is ripening, and the tart taste gradually goes into the sweet), glycoside of PRUNAZIN, mineral salts.
Rich in biologically active substances flowers and leaves of terns.
The pharmacological effect of different parts of the plant is irreight, and even exactly the opposite. The fruits of terns (fresh, recycled on the kissel, compote, jumped and tincture, in the form of a decoction or extract) have an astringent action and are recommended for use in stomach disorders and guts (ulcerative colitis, dysentery, food toxicoinfections and candidates. Therapeutic drink with intestinal infectious diseases The thorns wine is also considered. Fresh juice helps with jaundice. Preparations from the Tern flowers act, in contrast to the fruits, as a laxative with constipation, including children. These drugs regulate intestinal peristalsis, act as a diuretic, core and hypotensive agent.
Both fruits and flowers improve the metabolism and are shown in gastritis, spasmodic colitis, cystitis, edema, renal disease. Help with rheumatism, furunculaes, mouthful skin diseases.
Flower decoctions Tern are used with the inflammation of the mucous membranes of the mouth, throat and esophagus.
Tea from Tern leaves - light laxative; Enhances diuresis. It is drinking in chronic constipation, cystitis, prostate adenoma. Trean leaves tea is useful to people leading a sedentary lifestyle.
Collection and storage
The fruits are harvested with mature autumn. They are referred to in a wooden container, covered with damp cloth and stored in the cellar. Or purify from impurities and soft berries and kept scattered thin layer in boxes, in a cold ventilated room. Thus, the fruits are preserved for a whole month. At this time, fermentation takes place in berries, they become soft, more juicy and sweet, weakened their tart taste.
At this point, they need to be used in a cheese or recycled form, as they will then begin to rot and mold.
Turn can be dried in the sun, under the roof or in special dryers at a temperature of 45-50 °. Dry fruits leave 25%. They are referred to in bags or some container and stored. Use winter for compotes and kissels.
Recipes
Turn is crossed, wash, placed in a hooker together with sugar (per 1 kg of fruits - 100 g of sugar). The resulting juice is merged into banks, sterilize; It is sealed and cooled.
Ripe fruit cleaned from impurities, rinse well and put out with a small amount of water, covering the vessel with a towel or lid. When the berries are well softened, wipe them through the sieve. Add sugar to the resulting puree (at the rate of 200 g per 1 liter), bring to a boil and boiling to pour into banks. Capacities Fill home, immediately clog hermetically and leave covers down until the contents are completely cooling.
Puree from Tern is used for baby food in a mixture with other fruit-berry torus.
Well matured fruit to grab, put in the vessel and pour the same in the amount of hot (80 °) water. Close the lid and give to stand so two days for separation: juice. Strain through a bag of durable material. The resulting juice gives a precipitate, then again strain it through a sieve, covered with gauze. On 1 l juice add 1.5 kg of sugar, which dissolve, preventing lasting. In the thus cooked syrup, Vitamin C is preserved for a long time.
When using syrup dilute with water in the ratio: 1 kg of syrup - 5-7 liters of water.
It is possible to increase the acidity of the syrup, adding lemon juice or dissolved in a small amount of citric acid water.
Syrup from Tern It is recommended to consume children and sick.
Turning juice Pour into enameled dishes, heat up to boil, add sugar (1 liter of juice - 1 kg of sugar) and respect until readiness. Ready jelly pour into sterile banks, close the paper and put in a cool place.
On the can 0.5 l: 3-4 pepper pepper peas, 1 piece of cinnamon, 2-3 pcs. cloves.
For marinade: 0.1 l of water, 3 tbsp. Spoons of sugar, 1 st. Composition of vinegar.
In the prepared banks, put fragrant pepper, cinnamon, carnation and washed thorn. Pour hot marinade, close the cans with covers, sterilize 15 minutes, seal and cool and cool.
Fruits sort the degree of maturity, remove the leaves, spoiled fruits, rinse in cold water. At the same time, prepare sugar syrup of 50% concentration (610 g of water and 610 g of sugar per 1 kg of tern).
Sorted and washed fruits lowered for 5 minutes to boiling sugar syrup, remove from the fire and make cool. Then turn out from the syrup and put tightly into the cans. To bring the syrup to the boil and pour them the fruits. Banks cover with lacquered lids, sterilize at 100 °, to seal hermetically and cool.
Banks with a capacity of 0.5 liters sterilize 12-15 minutes, 2 l cans with a capacity of 1 l - 15-20 minutes.
Jam from Alychi and Tern are cooked with bones. The light-colored varieties of Alychi N purple-black color with a dense pulp are sorted by the degree of maturity and magnitude. Sorted fruits Wash out with cold running water, remove the frozen, pour and withstand for 20-25 minutes in a 1% solution of sodium bicked - drinking soda (10 g per 1 liter of water), which protects fruits from cracking. Then drain the solution, fruits thoroughly wash with cold water, to move, put into enameled dishes, pour 25% hot sugar syrup and blanch for 3-4 minutes.
Syrup to merge and pour a stronger sugar syrup prepared by the NZ of the calculation: 1 kg of berries - 1.2 kg of sugar and 1 cup of water. In this syrup, the berries leave until complete cooling (for 4-5 hours). After that, boil 10-15 minutes and leave until complete cooling. After 8-10 hours, the jam is once again to bring to a boil and boil 25-30 minutes to prepare.
Ready jam pour into jars at a temperature of 90-95 °, sip. If you spill to produce at a temperature of 80-90 °, the jam is pasteurized at 90-95 °: the cans with a capacity of 0.5 l - 10 minutes, 1 liter - 14-15 minutes.
Ripe fruits wash out, give water to drain, place the turn in the shortcock and blanch the ferry before softening. Fruits wipe through the sieve, put the puree into the enameled pelvis together with juice, heat up to boil on low heat when stirring and add sugar parts (1 kg - per 1 kg puree).
Hot, welded to be packaged in cans, cover with lacquered lids and squeeze. Put banks down the neck, cool up to 40-45 ° and flip up the covers.
Fastil is prepared from Tern (see above).
Mashed puree into enameled dishes and respect on low heat with continuous stirring to a decrease in the volume halved (by measurement). Since the Turn has a tart taste and contains a significant amount of acid, it is necessary to add sugar (100-150 g per 1 kg of jacket heated jim.
Welding puree in cold form put on parchment paper, lubricated with vegetable oil, layer 1.5-2 cm and dry.
In the process of drying in the sun in 2-3 days, the grazing sheet of parchment paper turn over to another sheet, and the sheet turned out from above, to remove. When the grazing will acquire a dense consistency, decompose it on a wooden board.
Fastil is considered ready, when, rolled into the tube, it does not break and does not stick.
Finished falling to roll into the tube or cut into pieces and store in plywood small boxes, clamping parchment paper. For long-term storage of pasteil (so as not to dry) fold into dry clean banks and hermetically seal.
Drain and thorns wine do infrequently, much less often apple wine. This is due to the fact that apple wine do somewhat easier, and the harvest of apples (in the weight expression) is an order of magnitude superior to the crop of drain. Meanwhile, interest in the Japanese and Chinese drain wine, existing on sale in stores is quite large (as an exotic product) and makes sense to tell about the technology of its manufacture at home.
Initially, a few words actually about plum fault. In itself, plum wine is neither an exclusive drink, or something very outstanding. A completely ordinary table wine. But on the other hand, it has a rather original bouquet (especially in a semi-dryer or semi-lodge) and in certain conditions can be competition even grape wines, especially meat meat dishes from red meat (beef, veal). Everyone knows that the best sauces to red meat are made on the basis of plums and prunes. And especially sweet it is suitable for dessert, to fruit.
The substances contained in plum fault have a beneficial effect on the heart muscle and vessels. Well, a completely unsurpassed drink is a squirrel - a refined moonshine, the source product for which is the plum wine. As a DJESSIVE of the Slovevitz will give a large game even a high-quality whiskey.
So plum wine. Plums, unlike apples, initially contain enough sugar in its juice. But the problem is that it is quite difficult to get a plumal juice. In draining many pectins, jelly-forming substances. Therefore, you will never find on sale pure plum juice. Only nectar, i.e. Juice with pulp, sufficiently thick and opaque liquid. And then, as a rule, by 50% diluted with water. Otherwise, it will simply not flow.
All this is fully related to the technology of self-making of homely plum or thorns. Turn is just a wild plum. Its fruits are abundant, but almost completely not edible due to the huge content of tanning and binding substances. Therefore, the only rational adherence to the fruit of the Tern is the processing of them on wine. And thanks to precisely these substances, the wine from the turn is an order of magnitude better than wine from simple dining rooms, which simply has no bouquet at all. Is that due to all sorts of aromatic and taste additives. Therefore, the cutlery plums go to the food in a fresh form, compotes, jams and a pavido - jam. But on the turn should pay attention precisely as on raw materials for the manufacture of thorns (plum) wines at home.
Stage 1. After collecting the harvest of plums or tern, the berries do not wash and they give them a little to turn (2-3 days) in the open sky. At this time, the fungi of yeasts are settled on them, which actually make you wine. After that, the berries should be placed in a strong tank and exterminated to a state of homogeneous paste. That is, each berry must be softened and turned into a puree. Clean water is added to this puree in a ratio of 1: 1 (1 waters are added to 1 mm) and the whole mixture is left in air. Of course, it is necessary to cover the tank of gauze or a mosquito net, as the smell of drain will attract the hordes and fruit flies.
It is diluted with water source product itself and is the main difference in the preparation of plum wine from apple. As you know, in the manufacture of apple wine, pure apple juice and sugar are used without adding water.
Stage 2. When foam and bubbles appear on the surface of the mixture (the fermentation process began) and the Mezga began to separate from the mixture of juice and water, the mixture should be strain through a fine grid. Dry insoluble substances and bones are sent to compost, and the resulting juice (in fact, this is an extract from the plums, but we will call it with plum juice) overflow into hermetic vessels of bleaching.
Sugar is added to juice, at the rate of 200-250 gr. / Liter for dry and semi-dry wine and 300-350 grams for semi-sweet and sweet wine. Adding sugar produced by stirring it directly in the juice.
Vessels need to fill out no more than 75%, because In the process of fermentation, a sufficiently strong dense foam is formed. After that, the vessels are closed and installed water shutters. The simplest water shutter is a piece of tube, one end lowered into the vessel, and the other in the container (glass) with water. Then carbon dioxide will freely leave the vessel, and the outer air will not be able to get into it.
Stage 3. Friction. The process of fermentation goes in the usual way and at a temperature of 20-25 grams. continues month and a half. When the release of gas stops, the young wine (and this is already wine, and not juice) should be drained from the sediment and pour into other hermetic vessels to ripen.
Stage 4. Maturation of wine. Unlike apple wine, plum and tern wine brightened very and very slowly. Particles of insoluble substances are so small that they are not filtered off by any filters. Therefore, in a plum wine there is always some turbidity and as if haze. Which, however, does not affect taste qualities. And even wine 2-3 year old excerpts, being poured into the purest vessel (for example, a decanor) and standing in it literally 2-3 days gives a barely noticeable precipitate at the bottom. We must relate to this simply philosophically - this is the property of plum wines. By the way, the most Japanese and Chinese plum wine that is sold in hypermarkets transparently not because it is highly withstanding, but because it is not the wine at all, but a product restored from the wine material ...
The ripening of plum or thorns lasts also for several months, after which the wine, especially the thorns, acquires its unique tart and spicy fragrance. In the plum wine in the process of ripening, cloves, apple wine or wine from black rowan are added.
A bouquet of thorns wine has a bright scent of a mature plum and an old garden and causes a lot of associations and memories of the past summer and dreams of the future. Especially in the frosty winter time ...
Compote from Turn
Turn sorted according to the degree of maturity, removing the leaves, strongly damaged and moldy fruit, wash in cold water. Simultaneously prepare sugar syrup of 50% concentration (610 g of water and 610 g of sugar per 1 kg of tern). Sorted and washed fruit are lowered by 5 minutes to boiling sugar syrup, removed from the fire and allow you to cool. Then, the turns are taken out of the syrup and laid tightly into the cans. Syrup is adjusted to a boil and poured Turn. Banks are covered with lacquered covers and installed in a water saucepan, heated to 75 ° C, for sterilization. Sterilization mode at 100 ° C for cans with a capacity of 0.5 l - 12-15 min, 1 l - 15-20 minutes. After processing the jars are sealed, turn down the neck and cooled.
Jam from Tern
The turn of the bone is not separated, and therefore jam boils out of vlodes with a bone. Mature whole fruits wash in cold water, give it a drain and stick the fruits for better impregnation with sugar syrup. The prepared Turn is placed in an enamelled saucepan and poured with hot sugar syrup of 50% concentration (610 g of sugar and 610 g of water per 1 kg of prepared fruits). In total, with the cooking of jam from Tern, it is recommended to take 1.3-1.4 kg of sugar per 1 kg of prepared fruits. The jam from the Tern is boiled in three receptions with an exposure between cooking 5-6 hours. The sugar remained after the preparation of the syrup is added to the jam at the beginning of each cooking in the form of a syrup of 70% concentration (260 g of sugar and 130 g of water for 1 kg of tern).
After the first exposure, the syrup is transferred to another pure saucepan, 1/3 of the syrup of 70% concentration is added to it, boil 10 minutes and poured in the first saucepan. In the same way, the second and third cooking is carried out.
The boiling point of the syrup at the end of the first cooking should be 102 ° C, at the end of the second - 103. With a third cooking, the jam is boosted until readiness, i.e., before the boiling point of the syrup is 104-105 ° C (upon subsequent hermetic capping) or 108 ° C With an unreleased capping. The finished jam is packaged in hot clean dry jars, sealed with their lacquered caps, turn down the neck and cooled.
Juice from Turn
Since the turn is poorly separated by a bone, the juice is most appropriate to receive evaporation. Turn it over, removing the leaves and moldy fruits, wash in cold water, give it a drain and put the fruits into a hooker. Hot juice merges into heated clean banks, hermetically silent them, turn down the neck and cooled. To obtain a sweet thunder juice, sugar (100-150 g per 1 kg of fruits) is added to the fetus.
Jelly from Turn
Jelly is prepared from a clarified throat juice, which can be obtained in two ways: evaporation in a housing or braking with a small amount of water. In the second case, the washed fruits are placed in the enameled pelvis, poured with water so that it only covers the fruit, and boils to the complete softening of the Tern. The juice thus obtained is filtered through 2-3 layers of gauze laid on a colander. Juice flows, and the remaining fruits are pressed, assessing the ends of the gauze. The juice obtained by one of these methods is placed in the enameled saucepan, heat up to boil, they are added with parts (for better dissolution) sugar (1 kg per 1 liter of juice) and boil jelly to readiness. The finished hot jelly is spilled in heated jars, hermetically silent them and cooled, without turning.
Jumped out of Tern.
Ripe fruits wash, give water drain, put the turn into a steam cover and blanch the ferry before softening. The softened berries in the hot condition are wiped through the hair or stainless steel sieve with a hole with a diameter of no more than 1.5 mm. The resulting puree is placed in the enameled pelvis together with the juice formed during the blanching process, heated to a boiling on a weak fire with continuous stirring and add sugar parts (1 kg per 1 kg prepared puree). Hot steadily welded to be readily failed into pure heated jars, covered with lacquered caps, hermetically silent, turn the jars down the neck and cooled. After cooling to a temperature of 40-50 ° C, the cans put up covers.
Turn pickled
At the bottom of clean cans with a capacity of 0.5 liters, 3-4 peas of fragrant peppers are stacked, 1 piece of broken cinnamon, 2-3 pcs. Carnations, and then into banks stacked sorted and washed in cold water fruits of tern. At the same time prepare the marine fill. For 10 cans with a capacity of 0.5 liters, 1.2 liters of water is poured into an enameled saucepan and 820 g of sugar are added. The mixture is boiled to completely dissolve the sugar and in the hot condition filtered through 3-4 layers of gauze. The filtered syrup is again brought to a boil and gently poured in it 17.5 g of acetic acid of 80% concentration. Hot marinade (temperatures 80-85 ° C) poured turns laid in banks. Filled banks are covered with boiled lacquered lids and installed in a saucepan with hot water heated to 60-70 ° C for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min. During the processing, the saucepan is covered with a lid, the water level in it should be 3 cm below the top of the neck of the cans. After pasteurization, the cans are sealed, turn down the neck and cooled.
Fasting from Tern
Pastilla is prepared from the throat. The method of its preparation is described in the recipe "jumped out of the tern." The resulting puree is placed in an enameled pelvis and boil on a weak fire with continuous stirring to a decrease in the initial volume halved (by measurement). Since the turn has a tart taste and contains a significant amount of acid, it is recommended to add computers (for better dissolution) sugar (100-150 g per 1 kg puree),
Welding puree in cold condition is laid out on parchment paper, lubricated to the appearance of white smoke with vegetable oil, layer 1.5-2 cm and dried.
In the process of drying in the sun after 2-3 days, it is turned over to another sheet of parchment paper, and the sheet turned out to be removed from above. After purchasing a more dense consistency in the process of drying, the grain declines on a wooden bar or on a rope for drying. Fastil is considered ready when it does not stick out when folding into the tube. The finished falling is folded into the tube or cut into pieces of any shape and stored in plywood boxes, eliminated by parchment paper. For long-term storage, pieces of grasses in order to avoid breathing are placed in dry clean banks and hermetically silent.
The history of world cooking knows thousands of recipes of sweet dishes and desserts. There are copyright, invented by modern conferseers, and traditional, characteristic of a country, terrain. Fastil is a dish, which is based on apples, egg whites and sugar. Three simple ingredients help create not only a tasty, but also a very useful dish.
Fruit pastes - useful sweetness, which is suitable and losing weight girls and little children. Fastil is prepared only from fruits and berries, with the addition of a minor amount of sugar or without it. This is the case when sweet is not only not harmful, but also useful. After all, all the benefits of vitamin, trace elements and fruit fiber remains.
Fastil can be purchased ready. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. And you can prepare yourself. It is done very simple and quick enough, and the cost of homemade paste will be at times lower.
How to cook with apples in household facilities - photo recipe
For the preparation of paste, you will need only apples, berries, such as cranberries and some sugar. First you need to make the basis - thick fruit-berry puree. At the heart, berries or fruits rich in pectin, not watery, such as apples or plums should be present. But as a taste-aromatic additive, you can use absolutely any berries to your taste.
Your mark:
Cooking time: 23 hours 0 minutes
Quantity: 1 portion
Ingredients
- Apples, berries: 1 kg
- Sugar: to taste
Preparation instructions
For making mashed potatoes, clean the apples from the skins, clean the inside. Apples cut into small pieces and fold into the saucepan.
If the berries have a rough skin or bones, then it is better to wipe them through the sieve so that only a gentle berry puree fell into the pastile. To do this, first grind the berries in a blender or meat grinder.
Then wipe this mass through the sieve.
The cake will remain in the sieve, and a homogeneous puree will fall into the pan with apples.
Add some sugar.
Without adding water, boil apples with a berry puree on small heat until soft.
Grind the contents of the pan to homogeneity. If you used juicy berries, then you will manage a little puree, to the density.
Stay with parchment. Parchment quality is key. If you are not sure about it, lubricate the parchment with a small amount of vegetable oil.
Place the fruit mass on the parchment and distribute evenly throughout the area. The thickness of the fruit layer should be only a few millimeters, then the grazing will dry quickly.
Put the baking sheet, turn on 50-70 degrees for 20 minutes. Then turn off, open the oven. A few hours later, repeat the heating. As a result, you need to dry the mass to the state when it becomes a single layer and will not break and break.
You can check this by raising the corner. Fastil should be easily separated by a single layer. Usually in 1-2 days, she dries up to readiness.
When grazing will dry, cut it on the layers of convenient size directly on the parchment.
Home Belevskaya Fastil - Classic Recipe
Belevskaya Pasteil over the past hundred and fifty years is one of the business cards of the Tula region. For its preparation, only Antonovsky apples are used, which give the finished dessert a surprisingly delicate taste with light sourness and aroma.
The proposed recipe contains a small amount of ingredients, the cooking process is simple, but occupying quite a long time. Fortunately, time is needed to dry the pastil, bringing it to the necessary condition, the participation of the provisses is practically not required. Sometimes she will need to approach the oven to trace how the process passes, and not miss the moment of readiness.
Ingredients:
- Apples ("Antonovka" variety) - 1.5-2 kg.
- Egg protein - 2 pcs.
- Sugar sand - 1 tbsp.
Cooking algorithm:
- Antonovskiy apples must be carefully flushed, clean from fruits and seeds. It is not necessary to clean because the apple puree will still need to skip through the sieve.
- Apples put in refractory capacity, put in the oven, heated to 170-180 degrees. As soon as the apples are "sailing," get out of the oven, skip through the sieve.
- In the apple mass add half the norm of sugar sand. Be whipped with a broom or blender.
- In a separate container using a mixer, beat the proteins with sugar, first only proteins, then, continuing the beating, add sugar over a spoon (second half). The protein should increase in the amount of several times, the readiness is determined, as the owners say, according to "hard peaks" (protein slides are not blown).
- 2-3 spoons of whipped protein postpone, the rest of the mass in the apple puree.
- Baking a baking sheet for baking paper, a thin layer on it, send to the oven for drying. The temperature of the brass cabinet is 100 degrees, the drying time is about 7 hours, the door must be ajar.
- After that, she was carefully separated from the paper from paper, cut into 4 parts, woven the remaining protein, fold the layers to each other and move again, this time for 2 hours.
- Fastil is obtained very bright, fragrant, stored long (if, of course, hide it from households).
Recipe Kolomenskaya Pastil
Kolomna, according to various archival sources, is the Motherland of Fastille. For several centuries, it was produced in sufficiently large volumes, sold in various regions of the Russian Empire and abroad. Then the production of faded, traditions were almost lost, and only at the end of the twentieth century, Kolomna confectioners restored recipes and technologies. You can cook Kolomna Fastil at home.
Ingredients:
- Apples (the best acidic, autumn, type of Antonovsky) - 2 kg.
- Sugar - 500 gr.
- Chicken protein - from 2 eggs.
Cooking algorithm:
- The rules are practically the same as in the previous recipe. Apples wash, flush with a paper towel to remove excess moisture.
- Remove the core in each, lay out on the baking sheet (pre-stacked by parchment or foil). Bake to softening, follow not burned.
- Apple flesh to remove the spoon, you can grind through the sieve, it will be more puree. It must be squeezed, you can use the colander and gauze, the smaller the juice remains in the puree, the sooner the drying process will pass.
- Apple puree beat into lush mass, gradually adding sugar (or sugar powder). Separately with a half of the sugar, beat the proteins, carefully connect along with the apple mass.
- A baking sheet with high sides, seal foil, lay out the mass, put in the oven for drying (for 6-7 hours at a temperature of 100 degrees).
- The finished dish is needed to sprinkle with powdered sugar, cut into portion squares, gently shifted on the dish. You can invite a family to tasting!
How to make a shelter without sugar
Separate hostesses care that dishes for favorite households were not only delicious, but also useful. It is for such cases that the recipe for apple shells without sugar is suitable. Of course, you won't call this option, but this recipe is a way out for lovers of dessert, tracking calorie dishes and seeking to lose weight.
Ingredients:
- Apples (grade "Antonovka") - 1 kg.
Cooking algorithm:
- Apples wash, dry paper or conventional cotton towel, cut into 4 parts. Remove the fruit, seeds.
- Put on a small fire, stew, with the help of a submersible blender grinding apples in mashed potatoes.
- The resulting puree must be skipped through the sieve to remove the apple leather and the remains of the seed. To beat the mixer (blender) to the state of the lush mass.
- A baking sheet for baking paper, lay out a fragrant apple mass is quite thin layer.
- Heat the oven. Reduce temperature up to 100 degrees. The drying process continues at least 6 hours with a dialing door.
- But then, then such a fall can be stored, wrapped into the parchment, long enough, if, of course, they do not recognize the kids about it.
- For the pastile, it is important to choose good apples, ideally Antonovsky. An important point, apple puree should be well whipped, saturated with air.
- Eggs take fresh. Proteins will be cheb better if they are pre-cool, then add a bumping salt.
- First beat without sugar, then add sugar on a tea or tablespoon. If instead of sugar sand take powder, the beating processes will be faster and easier.
- Fastil can be prepared only from apples or from apples and berries. Any forest or garden berries (strawberries, raspberries, blueberries, cranberries) must be pre-extinguished, roll through the sieve, mix with apple puree.
Fastil does not require many products, just a lot of time. And then the drying process passes without human participation. Just half a day of waiting and delicious delicacy is ready.
We are waiting for your comments and ratings - it is very important for us!