Soufflé "Bird's milk"

Boil to 110 degrees

Since I don't have a thermometer, I don't know the temperature of the syrup)))
And I have no problems with the Tortyzhka method

[nyance,]

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

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

Thanks for the layout, it should come in handy, otherwise I don't have weights either.
I made a soufflé again, for 6 proteins, put 4 tablespoons of agar (it turns out a lot), added butter and condensed milk. I divided into 3 parts, in one part butter + condensed milk, in 2 - condensed milk, in 3 - butter. as a result, condensed milk took about 230 g, and about 150 g of butter.
the consistency is good, at least for me. but the rubberiness is not very good, and when you cut with a knife, it remains on the knife. is this the way it should be?
and maybe I'm already biased, but I still feel the taste of agar
or am I doing something wrong, or agar is really like that
my husband said it was very tasty, very tender and pleasant. he is ready to gobble up everything at once, but I baked a biscuit from the yolks, a souffle on top and plenty of icing. tomorrow I will cut and show you the cut.

[nyance]

nyance, I'm sorry, but only I got the feeling that a bird is being made here using different technologies? Or is it really so? According to Tortyzhkina, I have a poor idea of ​​how you can divide a soufflé into three parts and pour them separately into one can of condensed milk, into another almost a pack of butter ... My soufflé grasps very quickly. And how can you brew agar and then add sugar?
I put two or three tablespoons of condensed milk and a "matchbox" of butter. If there is more condensed milk, then only its taste is felt in the souffle.
Ahh, I saw it myself ... But I don't like something about those proportions ... And why pour cooled syrup into the proteins if it is desirable to brew them ... It seems to me that in this version there are much more chances to miss ...

[nyance]

For 6 b I put 100 g of butter and 100 g of condensed milk (about 1/4 of a can), agar for 4 hours. l. The elasticity is good. But agar is different + different strength of agar + the amount of condensed milk will also affect the elasticity (the more there are, the more creamy the soufflé in my opinion)

nyance, and how long did agar boil?

[nyance]

nyance, I'm sorry, but only I got the feeling that a bird is being made here using different technologies? Or is it really so? According to Tortyzhkina, I have a poor idea of ​​how you can divide a soufflé into three parts and pour them separately into one can of condensed milk, into another almost a pack of butter ... My soufflé grasps very quickly.

Well I do not know. I got it on the fly. or I did everything quickly

And how can you brew agar and then add sugar?

I don't know, I haven't tried it

I put two or three tablespoons of condensed milk and a "matchbox" of butter. If there is more condensed milk, then only its taste is felt in the souffle.
Ahh, I saw it myself ... But I don't like something about those proportions ... And why pour cooled syrup into the proteins if it is desirable to brew them ... It seems to me that in this version there are much more chances to miss ...

and I vidiom was scared so that the smack of agar would not be felt, so I threw in a lot of things

For 6 b I put 100 g of butter and 100 g of condensed milk (about 1/4 of a can), agar for 4 hours. l. The elasticity is good. But agar is different + different strength of agar + the amount of condensed milk will also affect the elasticity (the more there are, the more creamy the soufflé in my opinion)

nyance, and how long did agar boil?

the agar boiled, as you advised, for 5 minutes. during this time, my husband beat the proteins and I immediately poured the syrup into the proteins.
agar 900 is written on the label
and realized about the amount of butter and condensed milk for consistency.I will try it again, but the taste ... although I repeat, maybe only I can feel it.
I'll ask my relatives in the evening how my cake tastes to them.

And how can you brew agar and then add sugar?

Sumptuously! I like this syrup much more!

But something I don't like about those proportions ...

Me too, if you are about the amount of sugar. I put 200.0 for 3 proteins. And I'm waiting for the molasses.

It seems to me that in this variation there are much more chances to miss ...

And you take the risk And brew the proteins with boiling syrup.

Sumptuously! I like this syrup much more!

And what exactly do you like more? Something I can't even try hotzza. Should sugar dissolve in brewed agar? It will rather melt. In this case, the ball method does not work, only a thermometer is needed. It is impossible to catch 120 degrees without it.

Me too, if you are about the amount of sugar. I put 200.0 for 3 proteins. And I'm waiting for the molasses.

This amount of sugar coincides with the Tortyzhkin recipe. But oils and condensed milk are clearly too much, because they make the soufflé heavier.
By the way, I have molasses, but someone would tell me how much it is needed. Next time I'm thinking of adding a spoon or two for the sake of experiment.

And you take the risk And brew the proteins with boiling syrup.

I brew proteins with boiling syrup, and in the "new" recipe for some reason it is suggested to cool it down to 80 degrees

[nyance]

It is generally safer to boil the proteins in hot syrup so that they are cooked.
The cake recipe is great for those who do not have a thermometer, and I think most of them)))
nyance, I have both agars 900, but they were different in strength anyway - the one that smelled a little was weaker ... And the new one, which is odorless, gives a more rubbery structure - it freezes on the fly, sometimes right on the whisk during whipping the soufflé begins to freeze ...

[nyance]

It is generally safer to boil the proteins in hot syrup so that they are cooked.
The cake recipe is great for those who do not have a thermometer, and I think most of them)))
nyance, I have both agars 900, but they were different in strength anyway - the one that smelled a little was weaker ... And the new one, which is odorless, gives a more rubbery structure - it freezes on the fly, sometimes right on the whisk during whipping the souffle begins to freeze ...

Well, then I fell on agar with a smell and a weaker one. you will have to look for where else you can buy

I took it in one place, with a break of six months ... Apparently the game got better)))

And what exactly do you like more?

It must be felt, I think; I can't explain

Something I can't even try hotzza.

Don't do it If you are doing great.
It's just that after 6 months. it turned out just a miracle soufflé (even with the addition of less agar, which I considered bad). I began to look for technological instructions.
I do not impose anything on anyone. For myself, I was convinced that sugar interferes with the dissolution of agar. For someone else, I hope this technology will help to achieve a better result.

Should sugar dissolve in brewed agar? It will rather melt.

4.0 agar is not 140 ml. water, soak for 3 hours. Sugar dissolves perfectly.

In this case, the ball method does not work, only a thermometer is needed. It is impossible to catch 120 degrees without it.

The ball method is not needed. I need a thermometer. But after the first experience, I don't even need it.
Is it difficult to get a thermometer? Even we can buy now in Belarus.

This amount of sugar coincides with the Tortyzhkin recipe.

Yes, I'm Tortyzhka while I'm waiting for the molasses.
And I did not write about the specific amount of butter and condensed milk, because I am experimenting

someone would suggest how much it is needed. Next time I'm thinking of adding a spoon or two for the sake of experiment.

According to GOST 121.0 molasses, 244 sugar for 44.0 protein.

I brew proteins with boiling syrup, and in the "new" recipe for some reason it is suggested to cool it down to 80 degrees

Brew as before, simmering.
But, I am quoting Tortyzhka: "... The syrup is ready. We immediately start for the proteins. Pour them into a bowl and begin to beat with a mixer until a snow-white stable foam." She, in my opinion, is also not boiling.

Good day to all hostesses! I already got the hang of it and I get real bird milk - I'm so happy! But I have a question for the author: Cake, please tell me, is it possible to make a fruity soufflé? : umnik2: I have an idea to replace the water in the syrup with fruit (in my case, cherry) juice (well, or compote) for color and taste. What do you think will happen?

I'm not a Cake, but in my opinion, if you want a fruit soufflé, it's better to use a natural flavor.
I made a raspberry soufflé according to her recipe. Just added a natural raspberry flavor and some raspberry juice for color.
Here is a link to my cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122625.0

My bird's milk was baked
I made a soufflé according to a cake recipe (for 3 proteins, 200 g of sugar, incomplete 2 tsp of agar and, as they say, boxes of butter and a spoonful of condensed milk), glaze and cakes according to Chadeika.
The soufflé is super - only sweetish, I will reduce the sugar, it froze as soon as I finished pouring the cake.
But here's how I cooked the syrup .... the thermometer was more than 130 grams, the sample was a little more than a soft ball, but how is the test for caramel generally done? the muzzle the muzzle of the plug .... and nothing

The cakes were either baked - they came out rather dry - almost like cookies (I remembered the impregnation after the fact) - but in the factory bird they are soft and not soaked. And according to what recipe do you make cakes for the bird ???
Soufflé from 3b and cakes made of (1 egg, 50 g sugar, 70 g flour) was just enough for a split form 18 cm

Hope it helps someone in achieving the desired result.

It helped! Thanks a lot for the link! For the first time in my life, I made a bird, did it strictly according to Chadeyka's recipe, because for the first time, I was afraid to change anything. It was very scary, all these syrups, soufflés, everything is done quickly, the mixer is manual, it seems inconvenient. Everything, as the book writes, soaked the agar for a couple of hours, boiled it for a minute, and even then she gave sugar (the same amount as in the recipe, GOST after all, so I took a chance). The result shocked me! Everything turned out to be so simple. That's for sure, "the eyes are afraid, the hands are doing." The cake turned out exactly the same as Chadeyka's in the photo. The soufflé is awesome, plump, with small holes, just like in candy-bird. I walk all day indecently pleased and terribly proud of myself.
I can make a real bird!

Hello! And I have a problem! There are 6 proteins, but no agar, but I need to attach them somewhere .... tell me, please!

Hello! And I have a problem! There are 6 proteins, but no agar, and I need to attach them somewhere .... tell me, please!

Can be done meringue or cream "Wet meringue"

Hello! And I have a problem! There are 6 proteins, but no agar, but I need to attach them somewhere .... tell me, please!

You can make a soufflé on gelatin.

[manna!]

manna! Thank you, I'll take a look.

Vitalinka! And how to do it (replace)? In what quantity, what kind of gelatin to take (after all, it can be different, which should swell and which immediately dissolve) and how to do it?

You can make a soufflé on gelatin.

I don’t have agar either (I’m still not buying it), but somehow I don’t risk making a soufflé on gelatin ... Will there be no gelatinous aftertaste in the soufflé from it?

[Natusichka]

I don’t have agar either (I’m still not buying it), but somehow I don’t risk making a soufflé on gelatin ... Will there be no gelatinous aftertaste in the soufflé from it?

They'll shower me with slippers right now. I know that girls do not recognize soufflé on gelatin, but I do not have agar either and I do it with gelatin. There is no aftertaste, it's just a little denser.

Natusichka, I'll write to you now in a personal.

They'll shower me with slippers right now. I know that girls do not recognize soufflé on gelatin, but I do not have agar either and I do it with gelatin. There is no aftertaste, it's just a little denser.

Well, sobsno, why throw some slippers, if everything is very harmonious. Well, I mean ... both animal eggs and gelatin ...

Dear Cake, thank you for the explanations and the recipe for real Bird's milk From 3 proteins and 2 tsp. agar agar. Very tasty, but very sweet - I will remove the condensed milk next time and pour it with bitter chocolate

It helped! Thanks a lot for the link! For the first time in my life, I made a bird, did it strictly according to Chadeyka's recipe, because for the first time, I was afraid to change anything. It was very scary, all these syrups, soufflés, everything is done quickly, the mixer is manual, it seems inconvenient. Everything, as the book writes, soaked the agar for a couple of hours, boiled it for a minute, and even then she gave sugar (the same amount as in the recipe, GOST after all, so I took a chance). The result shocked me! Everything turned out to be so simple. That's for sure, "the eyes are afraid, the hands are doing." The cake turned out exactly the same as Chadeyka's in the photo. The soufflé is awesome, plump, with small holes, just like in candy-bird. I walk all day indecently pleased and terribly proud of myself.
I can make a real bird!

I agree 100%. I reread the whole topic, but made it according to Chadeika's recipe. Everything worked out great the first time. And the main thing is not to catch the state of the ball, thread and the like. Everything turns out by itself. And I soaked the agar from strength for 30 minutes. The only thing I put condensed milk and butter on my eyes. But boiling the syrup and brewing the protein impressed me. At the same time, keep in mind that I made the cake for the first time on December 31 (imagine the load of this day) I recommend everyone to try

Girls, kaie you are great for making such a "tricky" cake! I did it once, and decided that it was too fancy. Although for the sake of such deliciousness it's worth trampling on ...
I want to add on my own: don't be surprised. if someone is good at it, but someone is liquefied. There are many varieties of agar - they are made from different types of algae and have slightly different properties.
But a dream. the property of all agars is acid sensitivity, therefore, if there is too much acid, they can liquefy irreversibly.

made according to Chadeyka's recipe. Everything worked out great the first time. And the main thing is not to catch the state of the ball, thread and the like. Everything turns out by itself. And I soaked the agar from strength for 30 minutes.

+1000000

Something didn't work out for me "Bird's milk".

Agara took 4 tsp. The syrup really boiled down to 120 degrees. and then she was scared of something that it would be overcooked and added lemon with agar.
After beating with proteins, butter and condensed milk, the "milk" was normal, that is, it thickened right before our eyes.
When I pulled it out of the refrigerator for the first time to cover it with a second sponge cake, it was also elastic.
But the next day, that's what it turned into. It was like a tender soufflé.

🔗

I think there might be a reason for the cakes soaked in syrup. Maybe they gave moisture to the bird and it turned out to be a soufflé.

Hello everyone.
Are you accepting new ones?
Yesterday I prepared bird's milk, but it turned out to be soft, it turns out I did not cook agar.
But since I brewed syrup for the first time, there is no thermometer, questions arose. Photo photom, and began to look for a video of the preparation of syrup, and came across 🔗
There, although they cook a bird on gelatin, the principle of cooking syrup is the same, there is a video with "bubbles".
Maybe someone will come in handy

Girls!!! And I finally did IT !!!!


I share my experience, if suddenly anyone is interested:
I couldn't get a real soufflé from Tortyzhka. I seem to be doing everything right, but it turns out a cream! I went to Chadeika, tried it there ... But there is so much sugar that ... stay with me
I thought and thought, came up with one adventure and decided to read Tortyzhkin Temko again ...So it turns out I'm not the only one who turned out to be so smart. In short, I don’t remember which of the girls wrote that they did half like Tortyzhka’s, and half like Chadeyka’s. So I almost did it, but I still inserted my 5 kopecks
1. Soaked agar for 2 hours. l. in 100 ml of water
2. When he stood for about an hour, I brought him to a boil
3. Added sugar and invert syrup (about a tablespoon of syrup). And all together the weight was 200 grams. I made syrup for marmyshka from here 🔗.
4. I didn't put the lemon at all.
The result is obvious
So, girls, if you suffer for a long time, then it MUST work out !!!

I again "tormented" the souffle. I cooked syrup today as Tortyzhka teaches. The syrup was boiled, threw the lemon, stirred thoroughly. Added agar! And she boiled and boiled and boiled. The thread began to crawl behind the spoon. Beat the whites and further in the text. Everything looked great, but in the souffle there are small, small pieces of undissolved agar! My conclusion (maybe, of course, this only concerns my agar) - agar dissolves better according to Chadeika's technology. And I also noticed that when the agar is completely dissolved, its taste disappears !!!!!! (about the taste of agar, which I did not like and I and my household wrote earlier, now I understand why he was there)
Here, I wrote all this because maybe someone also really wants to make a souffle, but he can't. I couldn't do it just because the agar didn't dissolve. So maybe my confession will help someone. In fact, it is very simple and fast. Just 30 minutes from the start of the syrup, I was timing
2.

[Tat_yanka]

Tat_yanka, I have already done a "birdie" many times strictly according to Tortyzhkina technology, and all the time it turns out great. In your description of the process, I saw several inconsistencies with my "full hand".

The syrup was boiled, threw the lemon, mixed thoroughly. Added agar! And she boiled and boiled and boiled. The thread began to crawl behind the spoon.

The thread should crawl after the spoon at the moment "the syrup is cooked"; after adding agar, nothing needs to be boiled. In general, I will give advice that was once given to me here, and with which I now agree 100%: buy a thermometer! "Hard ball" is good, but with a thermometer it is much easier and the result is more stable. Another point - I "fluff" the soaked agar in advance so that it does not fly in one piece into the boiling syrup. After pouring in the agar, stir it vigorously, bring it to a boil and that's it ... A maximum of two or three minutes and that's it, it's time to pour it into the whipped egg whites. And no pieces of uncooked agar ...
IMHO, and Chadeykina's technology, as well as Tortyzhkina's "wrong". Then the lonely voice of one of the pros slipped past that agar did not need to be soaked at all, it should be poured directly into the boiling syrup with powder. And Tortyzhka wrote that this is being done "just in case." Probably, if it suddenly turns out that the agar was diluted with gelatin. Although I am absolutely sure of the quality of agar "from Cradle", somehow I could not dare to do it at least once using the correct technology, without soaking ...

[Tat_yanka]

Tat_yanka, I have already done a "birdie" many times strictly according to Tortyzhkina technology, and all the time it turns out great. In your description of the process, I saw several inconsistencies with my "full hand".
The thread should crawl after the spoon at the moment "the syrup is cooked" after adding agar, nothing needs to be boiled down. In general, I will give advice that was once given to me here, and with which I now agree 100%: buy a thermometer! "Hard ball" is good, but with a thermometer it is much easier and the result is more stable. Another moment - I "fluff" the soaked agar in advanceso that it flies into the boiling syrup in more than one piece. After pouring in the agar, stir it vigorously, bring it to a boil and that's it ... A maximum of two or three minutes and that's it, it's time to pour it into the whipped egg whites. And no pieces of uncooked agar ...
IMHO, and Chadeykin's technology, as well as Tortyzhkina's "wrong". Then the lonely voice of one of the pros slipped past that agar did not need to be soaked at all, it should be poured directly into the boiling syrup with powder. And Tortyzhka wrote that this is being done "just in case."Probably, if it suddenly turns out that the agar was diluted with gelatin. Although I am absolutely sure of the quality of "Cradle" agar, somehow I could not decide to do it at least once with the right technology, not soaking ...

Woe, as they say, from the mind (I'm talking about myself)
1. A thread in syrup crawls behind a spoon - syrup is above 120 degrees, and agar above 120 dies (according to Chadeika)
2. A thermometer is just the point
3. This is an idea! That is, you completely dissolve, boil, right?
4. And I once banged not soaked, but it still did not bloom and tasted
I don't want to argue with anyone, I just decided for myself that the order is agar, and then sand is better for me! I shared this experience with her. If someone does not succeed like Tortyzhka and you, then let them try another scheme.

Virgo, I don’t know where you got the information about the destruction of agar, but I can say that in microbiology they work a lot with agar and to make it sterile, including heating it when it is raised. pressure and temp. 121 C * 20 min.
At the same time, the agar does not collapse, but solidifies and solidifies perfectly.
But the acid destroys the agar. This is abs. accurate and verified information, which can be checked in Google. Just search for "agar medium sterilization"

[Tat_yanka]

I again "tormented" the souffle. I cooked syrup today as Tortyzhka teaches. The syrup was boiled, threw the lemon, mixed thoroughly. Added agar! And she boiled and boiled and boiled. The thread has already begun to crawl behind the spoon ...

Tat_yanka
Already several times I cooked Birdie from Tortyzhka, it always turns out, although before meeting with this recipe I did not succeed in it. I am very grateful to Tortyzhka for the science!
Your mistake is that you cooked agar for a long time, and it thickened in pieces. Remember how it is written in the recipe: "If there is no agar, then the syrup is ready - turn off the heat. If there is, then stir it vigorously for 5 - 10 seconds. "

Note: this means agar gruel.

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?

If you are still relevant Probably already done it yourself. I finally bought caramel molasses and made bird milk with it! It turned out great! Exactly what I wanted to achieve - soft, silky, like in my childhood sweets.

I finally bought caramel syrup and made bird milk with it!

May I ask - purely on molasses? Then how much do you need? Or molasses + sugar?

molasses + sugar?

And in what proportion?

[Pinagri]

There is molasses. But instead of what and in what proportions is it used in poultry milk?
Pinagri, can you write a recipe in a little more detail?

I read somewhere 120 - 150 grams of molasses is taken, minus the amount of sugar in the recipe. I thought: oh how much! - and went to see how much is in the jar, and there is 300 grams, calmed down - that's enough for twice.
But I was going to bake a bird with molasses, I'm doing it as a habit without it!
Once I added a teaspoon of molasses instead of honey to a milkshake, it thickened much faster and better. The cocktail is tastier than usual!

And in what proportion?

About 1 part molasses to 2 parts sugar.

[Pinagri]

There is molasses. But instead of what and in what proportions is it used in poultry milk?
Pinagri, can you write a recipe in a little more detail?

Yes, I don’t have a recipe yet. I’m in the process. There are recipes and technological instructions in accordance with GOST (from 1952-1979, it’s true) Bird's milk sweets. Adapted to home possibilities. Converted the amount of ingredients to whole from tons to grams. It is clear that I will not achieve authenticity, the technical equipment and the masses are not the same. But still..
I haven't done it according to the GOST recipe yet, there is a lot of sugar and fat for me, but I am going to do it one time to know how it is.
I did it once according to Chadeyka's recipe, but without molasses - it's a terrible horror. And may her admirers forgive me.
I did it with caramel molasses only 2 times. I took 130.0 sugar and 70.0 molasses for 3 proteins. Butter and condensed milk - to taste, I put very little. And it tastes better with molasses!

In GOST:
244 sugar
121 molasses
4 agar
44 squirrels
75 condensed milk
158 oil
1.6 lemon
flavors: rum, almond

Look, I just got some kind of paranoia with this soufflé
I already wrote above that I used partly the technology of Tortyzhka, partly Chadeyka. And then I decided to finish off using the technology of Tortyzhki. I think, since many people succeed, why shouldn't I succeed? But! It didn't work out And the most interesting thing is that I don't understand what the problem is
After adding the agar, I cook it over low heat for 10 minutes, it seems that everything should go away, but that was not the case. The taste of agar in the soufflé is very noticeable and the soufflé does not solidify into a plump state. It turns out that my agar is so thermonuclear that it does not dissolve in any way? I could have cooked using Chadeyka's technology, but 1-there must be constantly interfered and 2-since we do not put lemon in the syrup (only in whites when whipping), the syrup is on the verge of crystallization. Listen, help me figure it out, older (more experienced) comrades, please

[Tat_yanka,]

Tat_yanka, I didn’t manage to do it ONCE using the Tortyzhki technology for 6 months of weekly workouts. I did it with different amounts of agar, boiled the syrup to different temperatures. Yes, delicious, but not that! Gently, soft like cream. And it's a mystery to me how the people do it.

I stir the syrup only until the sugar dissolves, then I do not touch it.

I realized that sugar (like acid) interferes with the dissolution of agar, and therefore I add sugar to the already prepared solution. And lemon - in proteins, or at the very end of whipping soufflé.

It also turns out very tasty if you put whipped cream instead of butter and condensed milk.

[Tat_yanka]

It took me a long time. I have not yet acquired a thermometer. For those who want to try cooking syrup, I will describe in detail. Technology for Kenwood, because other mixers will beat the whites in a different time

Put sugar in a saucepan (not the smallest, 2 liters) with a thick bottom and pour 100 ml of water (so as to slightly moisten the sugar). Put on medium heat. While stirring, bring to a boil. At this point, you can already leave the syrup to boil down and put the proteins in the mixer bowl. Measure the temperature of the syrup. At T 110 C, beat the whites. Now everything will happen very quickly! With T syrup at 120 C, prepare agar - stir it well! then add lemon juice to the syrup. Bring to 125 C and pour out the agar, constantly stirring the syrup (in fact, we need 127C, but while you are measuring, while you reach for the agar cup, while you shift the spoon from hand to hand ... all will be 127C). The syrup will rise with a hat (for this we did not take the smallest pan), let the syrup simmer for about a minute and carry it to our proteins, which just beat up to a hard peak. Pour our syrup into the proteins in a thin stream without slowing down and without stopping whipping.

In total, it is important NOT to digest the syrup, but it is also impossible to undercook! Otherwise, you get a cream, not a soufflé. A successful soufflé, as it were, breaks off with splinters (just like Bird's milk sweets on a break).

Tat_yanka, if it turns out to cook for 10 minutes on low heat and the syrup is not taken in lumps - it means it was UNCOOKED at the time of the agar introduction.

I just looked, the people are discussing the Bird with molasses. I need to try to do it, I think after lipstick with molasses, the bird is not scary to me. I will report.

Hello I haven't come here for a long time, and I haven't made cakes either, but I hope, now I will appear more often
I will express my opinion (I do not pretend to be true) on this issue. It turns out the soufflé is normal both according to the Tortyzhkina technology and according to Chadeikina.
For me and for many, a thermometer made the process much easier. That is, 50% of the confusion "but did not cook / did not cook", "was there not a lot of liquid in the soaked agar and it remained in the boiling syrup" disappears? This is more for the protein custard, it is critical in it ...
Ie.it doesn't matter how much you take to soak agar and sugar - by bringing everything to the right temperature, you get the right% of water in the syrup in the machine. The initial amount of water will only determine the time spent on cooking the syrup.
If there is no molasses (sugar anticrystallizer), then its role is played by the acid, which must be added to the syrup.
I liked Chadeika's technology more (less body movements) and the agar is brewed just fine. According to Tortyzhkina technology, 2 times out of very many times there were grains, why - I did not understand.
In terms of composition ... I personally do not like very sweet, so I derived the ratio for myself: for 1 protein - 50 g of sugar
Now I will show what happened according to Chadeyka's proportion of agar, 1 protein - 1 hour. l. = 2g agar (polystyrene foam), but I had no fat there.
Specifically, there are 4 proteins (150g), 200g of sugar, 4 tsp. agar and 90g (so poured) frozen cherries with all the juice that flowed out of it during defrosting.

I'll try to show a kink

What else ... sequence:
Soaked agar in a saucepan, boiled it, added sugar and lemon. She cooked the syrup up to 117 degrees, stirring occasionally, without cooling (after all, because of the lower amount of sugar, it turns out less, and you need to heat-treat the proteins), poured it into the whipped proteins, mixed with melted chopped cherries and quickly smeared it into shape.
Look like that's it. Done quickly, write longer.

Iver, my fondant with Porto turned out to be extremely good: natural pink color, when you cut it does not crack anywhere and does not stick to the knife. That is, soft, dense and not sticky, for the first time I brush success.

Many people write that a thermometer made their life easier. It became easier with him. I'm probably the only one. that with the thermometer it did not become easier for me, but only everything got confused. Or my thermometer is lying. At my 127 degrees, it's not boiled syrup at all. ALL !!
Girls, are you confident in your thermometers? Me not!!

I'm sure . But I don't have a culinary thermometer - I have a multimeter with a probe And after my 125C, after the introduction of agar, agar binds the remaining liquid in the syrup and the syrup becomes less fluid. And a little gape - it begins to thicken right in the saucepan. However, no attempt is made to crystallize or turn into caramel. By the way, I cooked caramel on roasted nuts on my thermometer - everything is OK.