Soufflé "Bird's milk"

[Mistress]

Mistress, beautyaaaaa Your cakes catch me, they are so ... sincere, or something ...

Teach me how to do it in uniform? I can not imagine...

Oksana, the cake is sooooo good, regal!
I don’t bake cakes, but I’m also wondering how you can make bird milk in this form

As Tortyzhka taught - grease the form under. butter lightly and spread the soufflé there, tamping it well, so that there are no voids, level it well on top and in the cold, then take out the form and turn it over, the contents will pop out and here are the ruins

And it will pop out ??? I have it for sure - half will remain in shape !!!

And it will pop up ??? I have it for sure - half will remain in shape !!!

Gash, yes it will jump out ... I think it is much more difficult to tamp it so evenly into such a figured shape. After all, without a single flaw

Yes! By the way, and what to stuff?

I shoved it with a wooden spoon, grab the souffle and put it in shape, tamp it down, then the next spoon, just do it quickly, otherwise it freezes. But in no case do all the soufflés go there at once, everything will be in holes

And in the corners of the sharp little things to tamp?

Girls, dear, dear, well, you praised it !! I’m sitting straight, all so boastful, I’ll burst in hours!
I can't say thank you by name, the Internet went crazy, to update the page, you need to see the error three to five times and only then the page will appear. And all this at a very low speed. Therefore, from the bottom of my heart I say THANK YOU to all of you together! Here she came, read, and instead of sleep, rest, again vigorous !! Wow!

I realized with agar that it didn't completely dissolve in me, which gave me such a taste. Anya, you understand, this is not even a taste, the taste is very tasty! I made with butter and condensed cream. It is felt to the touch of the tongue, not the graininess, but exactly how the powderiness .. I will do more, boil more, my syrup was white, not transparent. Or maybe I didn't soak it enough, not in time, it was all right, but by the amount of water. To be honest, there was no time to study the topic thoroughly, I copied the recipe and ran through the posts. Someone wrote how much water is needed to soak the agar?

Now I answer.
The form is silicone, that's the whole secret of beauty. (and she is really beautiful, zarraza!) I smeared the uniform with refined sunflower paralonka. A portion of the soufflé, of 6 proteins, 100 g of condensed milk and 150 g of butter, was just enough to fill the mold. My soufflé was not very thickening (another argument in favor of the fact that I did not dissolve the agra!) So I poured it out slowly from the bowl and rammed it along the nooks with an ordinary iron spoon. She put the mold in the refrigerator. I cut the biscuit into two layers, soaked it in syrup, greased it with condensed milk + butter + cocoa + alcohol. Then, and it was not easy for me, I turned the soufflé mold onto the biscuit. It's good that I had a larger one, so I didn't have to hit the target. And the most difficult thing turned out to be to pull off the soft silicone mold from the soft soufflé. I first pulled the lower edges of the form, and then, picking it up with my fingers, I dragged it. And apparently not very even, because the lower rim on the souffle, I licked it somewhere. I had to cut everything off, along with the biscuit. I want to say that the form lags very well, just great!
I really wanted to fill it with chocolate and decorate with icing. But there is no time, time is short. so I warmed up dark chocolate 100 gr. I mixed it with 50 grams of butter and sour cream (I don’t remember how much, but not less than 100 grams). All this was put into a bag of kefir and painted as if it hit my head. Below is white dry icing, on top of the first attempts to make chocolate loops.
That's all, thank you all again !! I'm so glad you enjoyed it! .... and the plans were much more beautiful ...

All who hesitated - do not hesitate! Do it! although...
I decided that this shape is not very suitable for the bird. It turns out a sooo thick piece of soufflé and a bit of biscuit when sliced. It seems to me that the bird should be made lower, but wider or in the middle of the soufflé, add pieces of biscuit ...

Thank you Craftsman: flowers: I cut my biscuit in half, then I neatly laid out the soufflé with a string too - biscuit, soufflé, biscuit and the top of the soufflé on top, so it's not so cloyingly mixed

[artisan]

artisan

I realized with agar that it didn't completely dissolve in me, which gave me such a taste. Anya, you understand, this is not even a taste, the taste is very tasty! I made with butter and condensed cream. It is felt to the touch of the tongue, not the graininess, but exactly how the powderiness .. I will do more, boil more, my syrup was white, not transparent. Or maybe I didn't soak it enough, not in time, it was all right, but by the amount of water. To be honest, there was no time to study the topic thoroughly, I copied the recipe and ran through the posts. Someone wrote how much water is needed to soak the agar?

Read pages 13-14.

My first bird was also diagnosed with "graininess"

[nut]

Yes! nutBy the way, have you already returned in your guise?
But I, as I saw the bird's milk in this form, cherished the dream. I had no idea how it would taste.

Wolchebnica, I will definitely read it .. but like Scarlett, then before the next bird

[artisan]

artisan, about water: Personally, I pour water "by eye", 5 times more than agar - it should not be dry.

[Qween]

Qween, here! Another!! I didn’t pour a lot ... I came out with a thick porridge, probably it’s also not good enough

[Mistress]

She put the mold in the refrigerator. I cut the biscuit into two layers, soaked it in syrup, greased it with condensed milk + butter + cocoa + alcohol. Then, and it was not easy for me, I turned the soufflé mold onto the biscuit. It's good that I had a larger one, so I didn't have to hit the target.

For the bird, I immediately cut out the biscuit of the desired shape and walled it up in the souffle. I also tamp everything with the outer layer of biscuit so that it sticks together better.
At the expense of a lot of birds or a little ... there are fans who "can and without a biscuit."
Again, so that it is not equally annoying - I make a soufflé with different fillings and divide the biscuit with a thin pancake with a slightly smaller area than the form.
Mistress - the castle is gorgeous

At the expense of a lot of birds or a little ... there are fans who "can and without a biscuit."

This is about me, I love soufflé in any form. Ever since childhood, there were impressions when it was difficult to get something, and for our holidays dad always brought Bird's Milk cake (they made it in a closed confectionery and only for their employees), in short, the taste of childhood. Well, I was always indignant why they (confectioners) put some layers of dough inside such a delicious cake, which I safely picked out and enjoyed the soufflé (although;) at that time I did not even hear such a name).

Girls, dear .... what a blessing that you all have and you have such golden hands !!!!

So I read Temka Confectionery for a week, having received an order with agar from Lily ... decided the hour has come and today made Birdie for the first time in her life
Do not scold ... I myself see that I rammed it badly ... it's kind of hard from habit
Here's what I did, I didn't add butter and condensed milk, too, whipped in Kenwood 020

a full bowl was * JOKINGLY * so beat 6 proteins well ... I think 2 birds would be enough









Tortyzhke is a huge thank you !!!!

[Cake]

Today, with bated breath, I made this bird and here is the result, like a business sausage, I got agar and coped with this beast



Cake thank you so much and also leke for direct teaching over the phone: flowers: now I can imagine at least the process itself and the bubbles

Well, and you were afraid !!! Experience is a great thing ... now you will spank them on time two three

that yes ................. great oh business, come on to watch

Girls here's the cutter



I was praised, nice

[leka]

leka, oh, you can immediately see that the souffle turned out well, very much !! The molds were not used in the house ???
The soufflé is so white and fluffy !! And what is it so shiny, just sparkles like that in the middle ?? Is there a kandurinchik in the middle by chance?
Svetik_, the cut finished off !! Well, what a delicious !!! What a nostril dough it turned out!
Well done !!!

husky, thanks !!!! There is nothing extraneous, I didn’t even put butter with condensed milk !!!
I had it very elastic ... I look softer at Svetik. And Lily was just about to order a kandurinchik

Girls ... do not find fault with me ... for the first time I have a normal speckle biscuit, and a bird too ........ if there is something wrong with your flight ... do not swear too much ... .... I'm learning - this is my first piece
Somehow I didn't get biscuits before ... I threw them away completely, and then after buying a combine, after purchasing agar ... only now I won
I even found a jamb at home, I will refine and polish

Girls, what are your "Birds" appetizing !!! And for some reason I am afraid to take this recipe, although I have agar like shoe polish, I need to attach it (otherwise it will disappear) ... ?

[Little baby]

Little baby....... you need to take a risk, I took a chance, not without sin, of course .... it doesn't happen to me that the first time ... bam and it's done, I bring it to a condition until I polish the recipe for myself

You've bungled such Prague for a crumb, it's easy to get crazy; -D And here's some kind of Bird for you, like two fingers obosfalt * JOKINGLY * Come on, you are a Bird, and I'm Prague

Krosh, and how I was getting myself together while the parcel with agar was going on, And in fact, you don't need much work, the main thing is to cook the syrup correctly and everything is so fast ...

[Svetik_nut leka]

Svetik_
nut
leka
Girls, you instilled confidence in me ... I will "storm" "Birdie"! Thank you girls for the "friendly collective kick"!

and they gave me a kick, thanks !!! already ordered agar and paid for!

Krosh, it is more terrible painted than being done !!! only it turns out mnoooooooooooooooo. I vaguely remember something that I did for 3 squirrels, and that turned out to be 3 cups (one without nothing, one with butter, one with butter and condensed milk.the most delicious was with butter and without anything, because the one with butter and condensed milk - unbearably sweet)

I made a bird for 3 squirrels - the norm is just right for a cake

And for me, just right, I just reported to the guests, and the grandma and the cake ... everyone is happy and happy, though I would have done more chocolate so that the sides were well doused

Dear forum users, can anyone help me?
It's not entirely clear to me: as far as I understood from the recipe for Tortyzhki (bird's milk souffle), agar turns out to be boiled in only 5-10 seconds, is this not a little? he manages to "open up"
I just read a lot that it is boiled for about 5-10 minutes. Do I need to do this ???
What happens if you boil sugar syrup separately and agar in parallel, and then add agar at the right time (when the syrup is ready to drop) and mix well? Or is it overkill ???
I'm completely confused ...
HELP PLIZ !!!!!!!!!!!!!!!!!!!!!!!!!

Thank you.

Floreo, I did everything according to the recipe and in my opinion it cooked for 3 minutes while whipping the whites, then immediately poured and beat for another 3 minutes, I have Kenwood, and he is a beast. In the photo you can see that I keep in shape very well, and the next day there was a class even without a biscuit

[Floreo]

Floreo in fact, 10-15 seconds is not enough. I understood from my own experience. We must wait until the water boils. And how long it will take - each in its own way. Someone cooks on high heat, someone on less. Who has gas, who mask electric stove ))

Thank you all very much!
Yesterday I still could not stand it and tried to make a cake with bird's milk, according to the prince of Roshen's Cappuccino cake (according to the inner filling, the decoration is completely different). Maybe you know. I really like him. I made a chocolate sponge cake, soaked it well with custard coffee with cognac and sugar, then a layer of white soufflé (birds), then a soufflé with coffee (and what flavor, supper).She poured the whole cake with dark chocolate, on top of a large white chocolate bow, and the edges of the cake in chocolate laces of white and dark chocolate. In general, delicious.
IT'S GREAT !!! If the cake survives until the evening, I will post pictures even in a cut.
CAKE THANK YOU VERY MUCH FOR THE BIRD'S RECIPE, it helped me a lot !!!

[Floreo]

Floreo, cut into the studio! We want it very much. And I share my love for the Cappuccino cake with you completely

And I began to add fruit to the bird, less sweet and interesting taste! I do not mix, in a souffle on the bottom and on top, or vice versa soufflé, then fruit + jelly ...
And condensed milk is not more than 100g for the whole serving, otherwise it is too sweet, and without condensed milk sometimes smells like agar ... And 100g butter is a must, it is softer with it!

[Cake]

As usual, I am lazy to study the whole topic, but it seems that everything worked out perfectly, here is the result

I made it right away with butter and condensed milk, I just tried to lick the spoon and I am very glad that the taste of agar is not felt
Cake thanks for such a wonderful master class !!!!

[DJ]

DJ, well, what is it delicious !!
And a drop, a drop just so it seems that it is in motion.
What is the soufflé watered with?

[husky]

husky Thank you!
I decided to try caramel, bought a special ready-made mixture, it is written that for desserts and ice cream

Lorik is not so scary devil as he is painted. YOU DID IT !!!

[leka]

leka Lena thanks!
I spent half a day reading, writing down, and did it really quickly! Now I want to buy silicone molds in order to make this tasty treat, it was so easy for me to take out the soufflé from the molds, I had to tear them, it was good that I did it in plastic molds, but the fact that in the glass, even vegetable oil does not help to get out, well, nothing we have it and so eat

And they jumped out of my silicone

HERE TODAY I MADE A CAKE WITH THIS SOUFFLE

Leka, otpad, what a delicious cake, just like that, but tell me how you fastened the cakes with the soufflé? This moment is incomprehensible to me. I suppose the family is crazy about your pleasures?

Gabi did it in 20 minutes, although the biscuit was already ready in the evening. I just cut it in half and applied a still warm soufflé in a split form right on the biscuit, and on top of the second biscuit. And on top of the rest of the soufflé and fudge.

[leka-master]

well just leka-master clever

Thank you girls The coolest thing is done at one, two, three, straightforwardly easy and simple !!!