Soufflé "Bird's milk"

So I also thought about this. Does the temperature of the syrup matter when pouring it into the whipped egg whites? Maybe the dog is buried here? I cooked the syrup, and began to beat the whites when the syrup was still boiling. And poured whipped whites with hot syrup.

And I'm hot ...

........ I turned off the syrup and about 1 min. -1.5 beat the whites until standing.
When they start to ask me how I did it 1 time - I remember everything, but how they ask me again ... I start to doubt ...

All!!! My thoughts have run dry !! So far, my head is empty why this could happen.
Perhaps someone else will now connect and prompt.

[Shpileka, Hasochka]

Shpileka, Hasochka, THANK YOU!!! I’ll finish one cake ... and I’ll probably make up my mind for another try ... I should have time.

[Story]

Story Did you pour the syrup on the whisk?

[Story]

Story Did you pour the syrup on the whisk?

I understood only about Lilya. I have not yet communicated with her. And I cooked the syrup in a stainless steel bowl and mixed it immediately with a fork, then with a spoon.
The main thing is that another attempt was successful! Thanks for inserting the brains !!! Photos will be later. If everything is urgent today, then the soufflé will not be on a biscuit, but on chocolate. In silic. the form has frozen, now I will try to make a chocolate bottom.

Fairy tale, and with what stream did you pour the syrup into the proteins?

[Story]

Story , and degreased dishes? Maybe something fatty got into the syrup after all? From this, the squirrels will sit down instantly ...
I boil water in a bowl for syrup and drain it - be sure! A stirring spoon, whisk, a bowl for proteins - before use, it is better to wash it again with hot water and detergent ... To avoid incidents with shrunken and proteins ...

Girls, thank you all for your responsiveness. I think that my mistake is the lack of agar. Here's a try following your prompts. I immediately plopped all the soufflé into the mold and let's dub it with a spoon and morning it. In the next. once first I will try to fill in all the dimples with a spoon, and then lay out the rest ... well, such bits did not work.
And this is just a familiar friendly treat for tea. ... Hopefully the taste compensates for the look.

[Tortyzhke]

Hello everybody!
I completely forgot to report on the profile topic, although our headman, the kindest soul, unified me in advance.
Here's my most successful attempt:



And the very first HERE
Indeed, if you understand the principle, it turns out quickly, simply, inexpensively, but very, very tasty.
Tortyzhke put a bold plus sign for the fact that my daughter finally learned the taste of real "Bird's milk". True, she asked why there is so little biscuit ... Well, we spoiled, there is nothing to be done. In my childhood, the foundation was tiny ...

Thanks to all! I'm done and I made it

The first time I undercooked the agar (error No. 1) and mixed condensed milk with a mixer (error No. 2). The second time, having carefully studied the causes of the errors I did it! I'll take a cut photo tonight!

I made this bird

And I had a question.
Tell me an excess of agar can give the souffle the lightest bitterness? So light that it seems that it tastes a little bitter, then it seems that I don't feel anything.
The fact is that I soaked 4 tsp of agar, as it were, based on 6 proteins, and made a soufflé for 4 proteins. And I understood that there was a lot of agar for 4 proteins, but I thought - there would be a stronger souffle. It really came out quite springy, it froze very quickly, so it did not have time to ram it, therefore there were ruts on the ball. But this bitterness confuses me. Has anyone had this?

Luda, can't it be the syrup ??? I remember the protein cream syrup digested ... the bitterness is terrible!

The syrup was white transparent. I constantly tried it on the ball. And I ate everything that was removed from the spoon. I didn't feel any bitterness until the very end.But when I added agar and it surged and boiled like crazy, I didn't even try.

For me, only overcooked syrup gives bitterness. And even after adding agar, you can digest ... Agar itself, in my opinion, cannot taste bitter ...

Well, yes, of course I also boiled the syrup along with the agar. Maybe the truth was digested at this moment. True, the color of the syrup seemed to remain white anyway. And there was bitterness, or not.
Thanks for the tips. I think that with practice everything will come.

Since the bitterness is light, you could not even notice it in the syrup ... And in the proteins it appears immediately))) At first I was digesting all the time ... And now I think - well, how did I manage Now I beat the proteins with one hand , and I interfere with the other syrup-check! How I learned)))

The head does not cook well ... maybe someone's fresher. Tell me, what temperature should the syrup be before adding agar to it?

[artisan]

artisan somewhere I read 120 degrees

[Carrot!]

Carrot!

[syrup should be 122 degrees]

The head doesn't cook well ... maybe someone's fresher. Tell me, what temperature should the syrup be before adding agar to it?

this is of course not for you (), but for everyone ... I read in the book that syrup should be 122 degrees.

[127]

this is certainly not for you (),

TO ME!!! But I did 127

I want to tell you about how difficult it is to spoil a bird with this recipe.
After Easter, I have very good. a lot of proteins. Therefore, it was decided to make bird milk on

[127]

TO ME!!! But I did 127

in principle, like me - even though the book says 122, but I stubbornly do 127 for some reason

Here is my next "birdie in full":

Above and below are biscuit cakes. I put a little black currant on the bottom one before pouring. I digested the chocolate icing, because I did it for the second time in my life. The last time, I kind of didn’t. She categorically refused to smear and grabbed a crust. To somehow hide this business, I simply sprinkled the whole business with cocoa.

I added butter and condensed milk to the soufflé. Condensed milk livanul "by eye", probably 3-3.5 tbsp. l., but in vain. For my spoiled taste, it should give only a slight aftertaste, and not dominate.

And with cocoa, it's probably delicious! Lately, I really like this cocoa bitterness

It was necessary to add a little butter or sour cream to the glaze so that it would spread

I got agar. and it was immediately decided to make a bird. but at first I read the topic, but I couldn't do much, I didn't have enough patience, while the water was boiling in a saucepan, I decided to see what the wise Tortyzhka wrote about agar, and when I saw a photo with her agar, enthusiasm diminished in the fact that she was like a powder, but I didn’t like it's clear that, look

but once the case was started, I decided to see what would come of it. I cooked the syrup, added a limnka and added an incomprehensible mixture of water and this agar, the grains after a short cooking did not disperse and such a smell is beee ...
poured this mixture into the proteins, beat it a little, added butter + condensed milk, mixed with a spoon, but the grains remained, as did the smell. spread it out, I'm waiting ...

maybe I have some kind of marriage and not agar ??? and if you grind it in a coffee grinder, you should probably get a powder. but the smell

It looks scary .. And in which store did you take it?
Right now I looked in the net about agar - maybe you got a low-grade one, well, maybe it's actually a fake. Here's what they write about the low-grade:

Domestic agar agar e406 (e406) usually represents plates or grains that must be subjected to the operations of soaking, washing and swelling to remove bad smelling and coloring substances, as well as accelerate dissolution. For washing and swelling, air-dry agar agar e406 (e406) is weighed in portions of 500 g into coarse calico or gauze bags (in two layers) and placed in a bath with running water at a temperature of 15-25 ° C for 1-3 hours. Duration of soaking agar agar e406 (e406) depends on the degree of color of agar agar e406 (e406) and water temperature.After agar agar e406 (e406) swells, bags with agar agar e406 (e406) are removed from the bath and allowed to drain for 15-30 minutes. Then agar agar e406 (e406) is added to water and boiled until completely dissolved.

[Shum]

ShumThank you for the information you need !!
Someone with such agar constantly appears on the forum from time to time.
And the next experiment with this agar begins. Now there will be at least some clarity.

Misha, thanks for the information!

[chadeyka]

Today I made a souffle using a slightly different technology. And it turned out just wonderful! (y) Forgive me for not having a photo, but the Bird is gone.
Learn from chadeyka ( 🔗) met such information: As a basis for soufflé, whipped proteins brewed with agar-syrup-syrup are used. It is boiled down to a temperature of 117-118C, cooled and proteins are poured in, as in the preparation of Italian meringue. True, in Italian merengue, the syrup is heated to 120C, but in our case, agar at this temperature loses its gelling ability. Since it is almost impossible to get starch syrup (what a Soviet word, alas!), You can replace it with sugar. What will change? Only that the syrup prevented the syrup from sugaring, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will only boil up to 110C.
Immediately I want to say again that sugar syrups are cooked over medium or high heat, sugar-agar - over medium, and with constant stirring. Agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to an already prepared solution.

True, her recipe for 2 proteins is 460g! Sahara. I did it as usual, for 3 proteins - 200.0 sugar. But only agar (4.0) was soaked in 140 ml of water for an hour. And then, like chadeyka. The syrup was boiled up to 110C, it felt like it turned out to be something different. It is perfectly frozen! Structure - yum! Now I will do this only, I will experiment a little with flavors, the amount of agar, oil and condensed milk.
Hope it helps someone in achieving the desired result.

I also made Bird's milk soufflé according to the recipe from Chadeyka. At first I was scared by such a huge amount of sugar -460 gr. only two proteins, but decided not to deviate from the number of ingredients indicated in the recipe, besides, Shumilkina has the same amount in the "Confectioner" textbook (sugar-308, molasses-155 = 463gr). But I boiled the syrup to 120 degrees (by thermometer), it did not crystallize and there were no grains in the soufflé - an even dense soufflé turned out. Agar also soaked for about 40 minutes. The soufflé itself, of course, turned out to be very sweet, but when you mix it with butter (I didn't add sweetened condensed milk above the roof), this is exactly the taste of the very Bird's milk that we all remember. And in the cut, exactly as Chadeyka did - a smooth cut, the souffle is plump, slightly spongy, does not fall apart, not cottony, it just melts in the mouth. And she covered the cake with icing from Husky (TartPraga), for which I thank her very much, the icing is wonderful, now I use it everywhere, better than any chocolate.

I'll try with that much sugar too. Molasses must be obtained. I really liked the syrup! 110C is enough. And I used to think that my agar was bad
Yes, I poured lemons a little more into the squirrels, 3.0 per 3 squirrels
With bitter chocolate -

Yes, and I added a little more lemons. Think 110C is enough? We should try next time.

Think 110C is enough?

Yes, it is quite. Did it twice already. Fine!

Hello everyone! There is a small question, I did not find anything about it in the table of contents: did anyone make Bird's milk using molasses? If someone did - please write whether it worked well, what kind of molasses did you use?

I made a soufflé with normal agar. all is well, only I did not put any butter or condensed milk, I slowed it down. and now the soufflé smells like agar, and it tastes like. already nothing to do?

With this soufflé - nothing, except that there is it every other day - I think, just like in marmalade, this aftertaste will diminish ...

With this soufflé - nothing, except that there is it every other day - I think, just like in marmalade, this taste will diminish ...

thanks, I already understood that nothing
even today the smell is not very good, I will not eat
and the fact that it is not rubber enough, is it not enough agar or the syrup is not cooked?

and the fact that it is not rubber enough, is it not enough agar or the syrup is not cooked?

How did you do it? Try to boil the agar first and then add sugar.

Perhaps agar is undercooked - I do as Tortyzhka taught. I boil for 5 minutes for sure.
Perhaps the agar was like that, the first gave me a strong aftertaste (it disappeared with condensed milk), and I bought the other - no aftertaste at all!

Try to boil the agar first and then add sugar.

and then how to know if the syrup is boiled enough?

You need to drop a drop of boiling syrup into a cup of water and taste it with your fingers - if you get a thick mass, like soft plasticine, then the syrup is ready.

well, all the same, plasticine is a loose concept, it's easier for me to boil the syrup to a hard ball

Perhaps agar is undercooked - I do as Tortyzhka taught. I boil for 5 minutes for sure.
Perhaps the agar was like that, the first gave me a strong aftertaste (it disappeared with condensed milk), and I bought the other - no aftertaste at all!

and then how to know if the syrup is boiled enough?

I did half a serving, that is, 3 proteins. agar put 2.5 spoons. I kind of boiled the syrup to a ball, but maybe I didn't cook it for some seconds.
but about the quality of agar: I got it so hard (there is no it in our city), I rarely use it. and if it really does give a taste, then it's just a shame
in the evening I'll try to make it again, already with butter and condensed milk

After adding the agar, try to boil it longer, and don't forget the condensed milk + butter + vanillin!)))

And we sell at least 1kg at 900r, I had to spend money)))

wow, 100 g turns out to be 90 r, and I ordered 100 g for 160 r.
forgive the moderators for the flood

yes, but I had to buy a whole kilogram))) Before that, 500g was enough for me for almost a year, but I bake a lot of cakes)))

I did half a serving, that is, 3 proteins. agar put 2.5 spoons. I kind of boiled the syrup to a ball, but maybe it didn't cook for some seconds.

I put 12 g of agar on six proteins - three teaspoons. Precisely to keep the flavor to a minimum.

[nyance,]

and then how to know if the syrup is boiled enough?

Boil to 110 degrees. Try it. In factories, sugar is introduced after the agar is completely dissolved.

nyance, I put 3-4 grams for 3 proteins. In one tsp. (under the knife) - 2 grams.