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, 11 2011 . 18:31 +
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14. /. ( )

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(0)

Zifer

, 02 2011 . 20:54 +

 (178x391, 25Kb)
Russian Marshmallows
Zifer


Zifer

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About this Recipe:
Zefir is cross between a meringue and a marshmallow.
The original recipe, was chosen and translated by my daughter Anya, from 'Russian Cooking' by Elmera Medjetova.
The first time we made these, following the recipe exactly (including a hefty 3 cups of sugar), they were just too sweet for my taste. However that is exactly how they should be.
I've retested the recipe and adjusted the quantities and amount of sugar to reflect Kiwi tastes.
Zefir can also be joined together using a creme filling, but I enjoy these less sweet versions just as they are.

Ingredients:
1 1/4 cups castor sugar
1/2 cup water
1 tbsp gelatine
1/2 cup water
1 egg white
1/2 tsp vanilla
Icing sugar for dusting

Equipment:
Piping bag and nozzle
Method:
Preparation and cooking time: about 30-45 minutes
Makes about 30 depending on size

Add the sugar and first lot of water together into a large pot. Bring the mixture to the boil, stirring to dissolve.
Boil until large bubbles appear in the middle, then using a spoon, take a little of the sugar syrup and put it into cold water to make a ball. If the ball keeps its shape and doesn't get stuck to your fingers, then it is ready. If not, continue to boil until it does. If it is taking a long time, you may need to turn up the heat slightly.
Remove the pot from the stove.
Mix the gelatine into the second lot of water until dissolved. Using an electric beater, beat the gelatine into the sugar syrup. Continue to beat for 5 or so minutes until the mix is smooth, thick and creamy white.

Cook's Tip: I generally put the pot on a dishcloth in the bottom of the sink - it makes clean up easier if you have any spills.
Add in the vanilla, beat, then pour in the egg white in a thin stream as you continue to beat for another 5 or so minutes. The mixture should thicken and resemble a stiff uncooked meringue mixture.
Set the mix aside while you prepare the next step.
Dust a baking tray with a liberal coating of icing sugar and prepare a piping bag. If you don't have a piping bag, you can always spoon out the mixture onto trays instead.
When the mix is thick enough to pipe out and retain its shape, spoon it into the piping bag.

Cook's Tip: I find the easiest way to get the mix into the bag is to sit the bag, noozle down, into a tall plastic cup or glass, My piping bag is quite large, so I fold the sides outwards to form a cuff. This opens up the bag so it is easier to get the mix in without mess.
Pipe out any size or shape that takes your fancy. Besides licking up the left over mixture afterwards, this is the most fun part - great for the kids to do.
Dust marshmallows with icing sugar, set aside in the fridge or a cool place to set and harden. They should have an almost crunchy outside, like meringue, and a soft marshmallow inside. When set, remove from the tray and store in air tight containers in the fridge.

Russian Food
for Kiwis

14. /. ( )

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(0)

, 30 2011 . 17:02 +
Dama_Madama [ + !]


 

 

 

 

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www.shate.ru/

14. /. ( )

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(0)

, 30 2011 . 06:52 +
Dama_Madama [ + !]


 

 

 

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