Soufflé "Bird's milk"

Girls, are you confident in your thermometers? Me not!!

And what does he show in boiling water? You can also donate a glass of sugar - to detect at what temperature, according to this thermometer, it will crystallize.

[Jefry]

Jefry, Thank you!! Itself would not have guessed in life, so check the thermometer !!
I'll try to free myself!

Hasochka, I had such a brehliiiivy temperature probe. Therefore, I used my husband's multimeter with a thermocouple. We must pay tribute - I measured it perfectly, but not very convenient: you can't leave it right in a saucepan, and my husband was indignant that he didn't buy it for that
In total, I bought myself a glass mercury thermometer from 0 to 350 degrees. Now it's great, I put it in a saucepan, it's boiling there with syrup, I just look whether to start whipping the whites or not
I compared it with the readings of a multimeter - the difference was a couple of degrees. This is not critical for me.
I went now and stuck a thermometer into a boiling kettle - 102 degrees. So this is still close to sea level and the water is almost free of impurities. And it boils at 100 degrees, subject to many requirements, so do not worry in advance

[Nata333]

Nata333, so the fact is that I bought a special thermometer. Here's one.



And there is no confidence in him. But I'll check it later today.

Very similar to my liar, only mine is not digital, but with an arrow. He, a radish, showed me 20 degrees in a thirty-degree heat.
But let's wait for your tests

My thermometer showed 98 degrees at the time of boiling. True, the water was already boiling, but it showed only 89 degrees. Then the water boiled, boiled, the temperature rose to 98 degrees. And more and more the temperature did not rise.

I have the same thermometer as Lyudmila, the water is boiling in the pan now, the reading is 97.7 and no longer rises

[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.

: yes: this is all clear, Tortyzhka has already described everything in detail. The problem is different - my agar does not dissolve when boiled in sugar syrup in 1 minute, as practice has shown, and does not dissolve in 10 minutes of boiling

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.

As Tortyzhka wrote, this is not so important for the bird, but rather for the protein-custard cream !!!

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.

I also want to try one of these days

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.

exactly

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

is it on Chadeyka's technology? That is, you dissolve the agar, add sugar, the sugar dissolves and you don't interfere anymore?

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

And we liked to add ONLY condensed milk, for 6 proteins 4 tbsp. l .. The son adores the bird and this combination seemed to him the closest to the purchased one

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!!

Lyudmila, I have the same thermometer, it seems to be showing fine.

is it on Chadeyka's technology? That is, you dissolve the agar, add sugar, the sugar dissolves and you don’t interfere anymore?

Yes

As Tortyzhka wrote, this is not so important for the bird, but rather for the protein-custard cream !!!

But if the syrup is undercooked, the bird will be soft ..

Agar I came across 2 types - the first dissolves poorly, the taste of agar remains in the product, it smells dry when dry. And the other one dissolves well, has no aftertaste and a nicer smell. The strength was the same. So it depends a lot on quality.

[the first one does not dissolve well, the taste of agar is preserved in the product, it smells when dry]

But if the syrup is undercooked, the bird will be soft ..

No, well, not to the same degree, I definitely cook it up to 120 degrees, and then I cook it with agar for about 10 minutes. So by the end of cooking it is just the right condition

Agar I came across 2 types - the first one does not dissolve well, the taste of agar is preserved in the product, it smells when dry... And the other one dissolves well, has no aftertaste and a nicer smell. The strength was the same. So it depends a lot on quality.

So that's where the dog rummaged!!!!! : oThen so, who buys agar in Peki himself? I got from there. Maybe that's why?
BUT!!!! If I cook using Chadeyka's technology, then it still dissolves and has NO taste and smell in the soufflé.

I have the same agar. And the results are different.

I only use one technology - for Tortyzhka. I cook the syrup without a thermometer, until a solid ball ...
The difference in agar is felt not only in the bird, but also when cooking jelly ...

Mistletoe soufflé for 3 proteins did this:
I have large eggs - 65-75 grams each.
3 squirrels beat until steep peaks, while they whipped, cooked a dressing according to Tortyzhka - sugar 1st, water 1 / 4st, lim. to-that 1/4 tsp. and at the end of 2h. l. agar diluted in 4st. l. water, when I poured this dressing into the whipped egg whites, still finished off the mines. 3 and only then gently mixed in completely softened butter 75g. mixed with 1 5 tbsp. l. condensed milk. It turned out superb, because I made a souffle for the first time, first I read the lessons of Tortyzhki - very informative Pekla in a large cartoon

I forgot to say that I mixed butter with condensed milk with a wooden spatula from the bottom up and the proteins remained almost the same thick and immediately quickly spread them hot on the cakes

Girls, can anyone tell me the shelf life of the agar? I threw away the packaging a long time ago, poured the agar straight into a clean, dry jar with a screw cap and the jar is on the shelf in the kitchen. the closet is about a year and a half already

[Irish]

Irish, I have it even longer. I also asked such a question, I Alexandra, said she could lie for a long time ..

Thank you Ksyushenka: flowers: I made mushrooms like Husky's, like everything was sprinkled according to the norm of agar, but the souffle is still not dense, the mushrooms are spreading right in my fingers - so I thought, maybe the agar was covered already. Now I bought a small form of fish and hammered it with a souffle - I want to check how it solidifies and how it gets out of the form

I read, read, but it turned out to be rubber with a tasteless agar smell. Now everything is in order: I poured the agar with water, it turned out to be a gruel (the agar took 5 tsp. With a slide, I thought the agar was bad and would not harden, the marshmallow melted a little), I cooked syrup from 2 gr. Art. sugar + 0.5 gr. Art. water, (there were no lemons, so I added lemon juice to the proteins), after adding the agar, the syrup thickened very much and it did not work out in a trickle, it flowed like a waterfall, everything mixed in the mixer, but the smell of agar was felt, so the mixture did not become delta two parts, as previously conceived and added butter with condensed milk, everything moved well.
I put it in silicone molds and in the refrigerator. Today I took it out, pulled it out of the form well, with all the drawings, but it tasted like rubber.
Once I did it on gelatin, everything worked out, only I did not mix the oil well, so it was not tasty.
Where did I get it? overdid the agar? I want to try again, please tell me.

I put 3 teaspoons, maximum 13-15 grams.

today I still want to try only 3 proteins, otherwise I feel sorry for the products - so 6 g of agar can be enough?
And what can you cook from the yolks. except mayonnaise and ice cream?

Go to topic "Biscuits"... There are several recipes where biscuits are baked only using yolks. It is also better to put only yolks in shortbread dough. Then the dough is softer and crumbly.

Thank you

Yesterday I made 3 squirrels and took about 300 g of sugar 130 g of water 1 hour. l. - 6g agar and 5h. l. probably even a little more water, I added citric acid to the protein when whipping, 100 g of condensed milk and 100 g of butter,
she began to beat the whites as soon as the syrup boiled, boiled the syrup almost to a ball, added agar, boiled until it boiled and completely dissolved, added to the proteins and beat at high speed for about 3-5 minutes, mixed in the melted butter with condensed milk,
I put the shelled mixture on a cake (beskit on the yolks) and covered it with a second cake on top and in the refrigerator, did not decorate it, since there was a trial version,
Today I tried it, in principle it is tasty, but very sweet, next time I will put less sugar in the dough, and the bird turned out to be more like a protein cream,
? AGARA did little or something wrong again, the cream does not flow, airy, but does not look like a bird

Citric acid is needed not in proteins, but in boiling syrup, then agar And for 3 proteins I put 8g. agara - then a real birdie turns out. Sugar is also very much - I take 1st. or 200gr

Thank you, I will experiment, it seemed to me that the acid to proteins is normal, but last time the acid-syrup my agar did not dissolve

[Cake]

I'll tell you my story.
Tomorrow, my son's DR is 12. There was an order for a soufflé cake, so that the soufflé was lemon ...
Agara in our city in the stores never saw, so I had to try different types of soufflé on gelatin. I suffered for two days, though only I suffered, my husband and son were happy with my experiments and quickly ate all my unsuccessful attempts. Yesterday even, forgive me Cake, I tried to make this recipe with gelatin. The result was amazing))) I boiled the syrup, the gelatin boiled there, but did not boil it, just warmed it up a little. It seems that it all worked out in the squirrels ... It even froze ... But then my boys come running shouting "Wow!" It turns out that a 5mm layer of jelly formed at the bottom, and a pretty decent soufflé on top.
The child needs to be pleased, so this morning I was looking for agar in the city and found it (joy knew no bounds).
In the evening I started experimenting. Agar set it to swell (it formed a dirty gray gruel with water), boiled the syrup, the gruel swelled ... Here I made a mistake - I did not cook the agar, the agar syrup was gray, it really mixed well with proteins, did not change the white color and froze so fast.
Inspired by the result, she immediately proceeded to the second portion, already lemon. She took off the zest from 2 lemons, squeezed juice out of one large one. The process started over again, correcting its main mistake. I cooked the syrup over low heat, but when I added agar, I increased the fire harder and raised this whole mixture with a hat, then again reduced it to a minimum and boiled for about four minutes. Now I know what agar syrup looks like when brewed correctly (I think so) - transparent as a tear. As soon as the agar boiled, I added lemon juice (to be honest, I forgot to add acid before agar), zest. Then I beat everything with whites ... Yes, I added a pinch of small turmeric to the whites for color. Everything turned out just super!
Thank you so much for the recipe !!! I dreamed of souffle for a long time.

I welcome everyone! Take me to the ranks of the winners of this souffle ... finally it happened !!!
Thank you all for the recipes, advice, experiments !!!
for the first time I made one soufflé for the test ... it turned out not very ... sweet, low, not beautiful ... I drew conclusions for myself - I did not beat the proteins - beat longer, less sugar and butter, more agar, condensed milk remove completely ... I calculated about 200-250 grams of butter for 15 proteins ... it's VERY MUCH ...100 grams would be enough ... because when assembling the cake, when I freed the workpiece from the mold, more than half of the butter was somehow mysteriously freed from the proteins mixed with it ... it did not have time to freeze and poured out on everything that was on a way...
In the end, everything worked out great (though it's still sweet to my taste). The 4-pound beauty Kitty in all her glory delighted not only the 3-year-old princess, but everyone around ...
Once again, thank you all for participating ... Admire ...

Hello everyone! I made a Bird, everything seems to be according to the recipe, but without butter and condensed milk. the structure after solidification turned out to be ideal ... but here's the taste ((((you feel agar very strongly and it turned out to be terribly sweet (I did everything based on 3 proteins) ... tell me what I did wrong, or maybe I have some kind of agar then concentrated and I need to put less of it (the only thing I forgot is to throw vanilla, maybe this is the whole problem).

[Here is my Bird!]

Good day!
Here is my Bird!


in the context:


I made the cake without condensed milk and butter.
But I have a slightly modified recipe.

First I make the custard!

5 yolks, 1 liter of milk 2 tablespoons of flour, 1 tsp. starch, 100 g of sugar, vanilla, a pinch of salt.

Heat the milk to 70 degrees, beat the yolks with sugar until white in a bowl, add salt, mix, add flour and starch, mix, and then pour half of the hot milk into the egg mixture, mix thoroughly and pour into a saucepan with the remaining milk .. heat mix but do not boil! Before our eyes, the mixture begins to brew, mix so that it does not burn from below, well, that's all the custard is ready! Leave it to cool and start with the Protein Cream!
I first beat the proteins in a water bath, they noticeably increase in volume after pouring syrup with agar and citric acid into them, knead with a mixer, the mixture increases very much in volume once every 5 times and then I add custard to the mixture, but not the whole half , the other half I leave for the filling.

I collect the cake down, put the biscuit on top of the custard, cover with a second biscuit, and pour the protein cream, and in the refrigerator overnight.

It turns out very tasty and not very high in calories, as without butter and condensed milk. Optionally, you can pour chocolate, then it will be even tastier, well, as anyone likes.)

Bon appetit, everyone!

Andrey5757, very beautiful cake! From the description of the recipe, I realized that 5 yolks go to custard, and 5 proteins go to protein cream?

[Melanyushka]

Melanyushka - yes, yolks in custard, proteins in protein cream)

Andrey5757, and in what form did you build your cake? I see the height is decent.

[Kamusik]

Kamusik - I have a wonderful glass shape in-depth, in which it is very good to beat whites, and as it turned out to make bird's milk))))

I understood that, I also have a lot of subservient forms. I did not put the question quite correctly. Did you collect the cake "in reverse order"?

So I also saw such a method of assembly, apparently it was still the other way around: first, the protein cream, and then in order ...
And the mold was slightly greased with vegetable oil or the cake itself easily got out of shape?
Interested in a cake, in fact a "wet meringue" with agar, and whisk the whites right away in a water bath, or beat them up a bit first, and then finish off in the bath and finally add some custard?

... I first beat the proteins in a water bath, they noticeably increase in volume after I pour syrup with agar and citric acid into them, mix with a mixer, the mixture increases very much in volume once every 5 times and after that I add custard to the mixture, but not the whole half, I leave the other half for the filling ...

[Melanyushka]

Melanyushka - well, yes, I wrote the assembly for the usual form, and yes, first, I lined the glass form inside with a film and laid out the meringue and a biscuit with custard.

In general, I make a protein cream like this:

I take 5 proteins in a glass bowl, put them in a water bath and add 1 sec. l sugar.and I start whipping with a whisk, the mixture heats up, and increases well, I beat until it finally increases in volume, it is clear that there will be no peaks without sugar)) but the mass should be large, dense and very hot) then I leave the proteins to cool down a little to were lukewarm and at this time I make syrup ... then gently pour it in, stirring with a mixer at high speed .. (sometimes I add Monin Irish cream, or nutty cream, sweet syrup to the proteins .. and it turns out even tastier)

here is such a treat:


the meringue is very dense ... you can immediately cut it with a knife + due to the fact that we heated the proteins in a water bath, you can safely eat in large quantities)))

Girls, I really need help !!! The first time I made a souffle a few months ago - everything turned out great !!!!!!!!! But today the following happened ... when the agar swelled, it did not swell, but simply absorbed all the water, I added 4-5 tbsp of water to 2 tsp of agar. l ... and nothing happened .. just a powder .. then, when I added this normally unswollen agar to the syrup with lemon, all the liquid instantly disappeared and only crystals of sugar remained, breasts like that ... I think .. what could happened, I digested the syrup, or maybe the overdried agar was caught .. or it was necessary to add even more water to swell ...

Domovenok, try adding some more water and microwave heating. It will not be worse.

well help PLIZ !!!!!!!!!!!!!! I made a Bird, everything seems to be according to the recipe, but without butter and condensed milk. the structure after solidification turned out to be ideal ... but here's the taste ((((you feel agar very strongly and it turned out to be terribly sweet (I did everything based on 3 proteins) ... tell me what I did wrong, or maybe I have some kind of agar then concentrated and I need to put less of it (the only thing I forgot is to throw vanilla, maybe that's the whole problem).

[OSIKA]

OSIKA, I saw your request for help, but I am not strong in a bird and I do not work much with agar. Therefore, I did not write anything, thinking that someone could tell me more experienced. But something is quiet.
We already had a conversation about the strong feeling of agar in the product. We came to the conclusion that we all have different taste perceptions. Each in his own way and to varying degrees feels certain products. Try changing the agar. Perhaps the batch was not well processed.
In general, vanilla plays an important role in the bird. Perhaps this also played a role.
Without trial and, alas, mistakes, it is impossible to understand what is being done correctly and what is not.
And the bird is also very sweet for me. But sugar, as far as I remember, cannot be reduced. Somewhere Tortyzhka wrote about this. At the very beginning of the development of the bird on the forum. Therefore, I can't imagine how you can eat it alone, in its pure form. I always make it with a biscuit. And if possible, then the biscuit is three layers (thin), and a bird is poured between them.

[OSIKA]

OSIKA, I saw your request for help, but I am not strong in a bird and I do not work much with agar. Therefore, I did not write anything, thinking that maybe someone more experienced can tell me. But something is quiet.
We already had a conversation about the strong feeling of agar in the product. We came to the conclusion that we all have different taste perceptions. Each in his own way and to varying degrees feels certain products. Try changing the agar. Perhaps the batch was not well processed.
In general, vanilla plays an important role in the bird. Perhaps this also played a role.
Without trial and, alas, mistakes, it is impossible to understand what is being done correctly and what is not.
And the bird is also very sweet for me. But sugar, as far as I remember, cannot be reduced. Somewhere Tortyzhka wrote about this. At the very beginning of the development of the bird on the forum. Therefore, I can't imagine how you can eat it alone, in its pure form. I always make it with a biscuit. And if possible, then the biscuit is three layers (thin), and a bird is poured between them.

Thanks for the answer! Well, maybe someone else will tell you something ... there is a problem with agar, I found it only in one store, so there is no way to change it.

OSIKA, to hammer the taste of agar, you need to add vanillin, vanilla extract, essence, some kind of flavoring.

You can also try this option:

By the way, condensed milk also softens the taste, but does not completely interrupt.

OSIKA, to hammer the taste of agar, you need to add vanillin, vanilla extract, essence, some kind of flavoring.

By the way, condensed milk also softens the taste, but does not completely interrupt.

Thanks for the advice! I thought about flavors, but somehow I did not dare to add anything, honestly - I did not even expect that THAT taste would be due to agar!

Girls and boys, dear - tell me, please, how best to put mastic on the Bird, do you need to coat the Bird with something so that the mastic grabbed ........ made this cake with mastic twice ... In the first case, the bird was on agar - and chocolate mastic, rolled thickly ... - - everything was fine with the mastic, it did not float and did not melt (between the mastic and the Bird it did not smear with anything) ... The second time I did the Bird on gelatin (I did not like the combination to taste - agar, condensed milk and butter), the mastic was chocolate, but it was not already rolled out thickly ... So, after 5 hours the mastic began to melt and disperse ....... Here's how to be?
Here I look at scorpio0511's cake with mastic and mastic on a biscuit. can really try so?

[Kirieshka]

Kirieshka, made several times a cake with a bird and mastic. But be sure to cut off the bird's milk soufflé with a biscuit. That is, there was necessarily a layer of biscuit on top. Let it be very thin, but it was. And laid on the side with a thin biscuit or potatoes. It is very surprising that the first time your mastic did not slip off the bird.

I got such a miracle only on the third attempt. I realized my mistake, undercooked agar and whipped cold squirrels. But now I'm happy, everything turned out well, I don't feel the taste of agar. Thanks a lot for the recipe.

[Kirieshka]

Kirieshka, made several times a cake with a bird and a mastic. But be sure to cut off the bird's milk soufflé with a biscuit. That is, there was necessarily a layer of biscuit on top. Let it be very thin, but it was. And laid on the side with a thin biscuit or potatoes. It is very surprising that the first time your mastic did not slip off the bird.

Thanks for the answer ... But what's the most interesting. for the first time, the cake was made of a very impressive size - it weighed 3.5 kg and ate it for a long time, two days, so during these days the mastic did not go anywhere. was dense .. And I think it came from that. that the Bird was on agar, with butter and condensed milk - a dense souffle, the color was yellowish and the taste of condensed milk ... And the second time the bird was without butter and condensed milk on milk, flour and gelatin, very friable. air ... and the cake was transported by customers twice a night - from the beginning from me to their home, then from the house to the dacha, through "traffic jams" and the heat was 28 degrees in the shade ...

Finally, I managed to get a powder agar, I will train to make souffle.

Maybe I did not understand correctly, I want to clarify - at what point to introduce oil and condensed milk. When will proteins cool from sugar? Otherwise, the butter will melt. But on the other hand, my proteins quickly seize.
??

Maybe I did not understand correctly, I want to clarify - at what point to introduce oil and condensed milk. When will proteins cool from sugar? Otherwise, the butter will melt. But on the other hand, my proteins quickly seize.
??

When the proteins cool down, everything will freeze. )) Introduce quickly when the whites are completely whipped.