Soufflé "Bird's milk"

All the same, I want to discuss WHAT I DO WRONG!

When the sugar was being cooked and I added to it first lemon to-that, and then the infused agar - Nothing in the hammer increased !!!
And when I poured this mass into the whipped whites - also NO increase in volume!
Well, what am I doing wrong ???

and in more detail the process indicating at least the approximate time of each procedure

and in more detail the process indicating at least the approximate time of each procedure

The sugar was boiling for 5 minutes, the bubbles were large, I added lemon, followed by agar (min 40). Everything interfered as written for another 5 seconds. And she took up whipping proteins.
The mixer always whips the proteins well for about 7 minutes, then poured the hot mixture into it, beat it a little. But NO INCREASE IN VOLUME ANYWHERE, not in proteins after adding hot mass, not the mass itself did not increase in volume after adding lemon and agar.


Here's another - for 4 squirrels - 4 hours. l. put the agar.

The syrup needs to be boiled to the state of a "strong ball" this is when you drip the syrup into a bowl of cold water and at the bottom you get a frozen caramel ball, only after that you pour in the soaked agar and cook it for a couple of minutes, remove it from the stove and immediately pour it into the already whipped into strong foam squirrels (I turned over the bowl with whipped whites and the whites remained in the bowl and did not fall out, so they were whipped as needed). you pour in the syrup, continuously whipping the protein mass, after that you beat it for a couple of minutes and then add the combined with thickening. milk butter and mix everything gently with a spoon. The mass becomes a little liquid, but so it is conveniently poured into a split form on a biscuit cake.

And how much is it in about minutes - to a strong ball?
And what will happen to the cake now - will it not freeze?

I do not cook in minutes, I cook exactly as the syrup is constantly dripping and checking.

And how long ago did you make it, if the agar had time to "open up", then from 4 tablespoons to 4 proteins may freeze

WAAAaaa, I haven't frozen yet! Just some kind of cream.

Do not give up ! try on 3pcs of protein and 2 tsp of agar and do everything exactly, cook the syrup, boil the agar for at least 3 minutes. I pour the agar into the syrup and start whipping the whites, the whites are whipped, remove the syrup from the stove and immediately pour it into the protein mass, whisk for a couple of minutes and add butter + thick. try milk again and you will succeed

Can you eat a non-frozen cream?
Tortyzhka wrote something about the reproduction of bacteria.

Where exactly did you write, look exactly what it referred to? And if not frozen, I would have tried, of course, you brewed the proteins with hot syrup, which means they have been heat-treated. But after a couple of days there would be no table for sure.

In general, I tried it - NOT EATABLE!
Not frozen at all, and
Very very very sweet (for 4 proteins - 1 tbsp of sugar + 3 tbsp. L of condensed milk)
It is not possible to eat such sweet things! I wonder if you can still reduce the amount of sugar?

Advised, advised, and then went and did. At 19.05 Kiev time the syrup boiled and until the desired state it boiled for 12 minutes over low heat at 19.17 added agar (2 hours l.) At 19.19 removed and poured into the proteins at 19.24 added butter and condensed milk at 19.28 brought it out into the cold and now I watched it already froze and this despite the fact that my agar has expired for more than a year. Now I will find a recipe for a biscuit on yolks and tomorrow there will be a cake.
Here in confirmation of the above written



diameter 22cm
height 3cm
I poured it into a split form, covered the tray with cling film, put the form on top and laid out the soufflé.

Many complaints about what is too sweet soufflé... You can make it less sweet, but I will tell you only the technology - you will have to select the exact proportions yourself.
The point of the manipulation is that we need a little sugar, but enough water (so that all the protein is brewed). Then the syrup will be liquid. Nothing wrong. But then the soufflé will be too wet and liquid. You can fight this. if you add more agar.

So, if you need a soufflé less sweet, then we cook the same amount of syrup, but with less sugar, we boil it much less. and put about 2 times more agar. than put in the "classic" version. And the last nuance. This soufflé is stored less than the real one (little preservative sugar and a lot of bound water) and has a more "rubbery" taste. Shop, in a word.

I just took 165g of sugar + 60g of water for 3 proteins, 2 hours. l of agar, oil from about a matchbox and 3 tbsp. l condensed milk is normal for me, then pour chocolate on top.

["Bird" on agar]

Can I put in my five cents too? I also had problems with the bird on agar, later I realized that I had not cooked the syrup. I don't remember where I read exactly that agar dissolves well at high temperatures. I bought myself a kulin. thermometer (on this site, inexpensive, but solved all the problems. I cook syrup up to 120g, then add agar, boil it into proteins. Now for me this is the easiest and most delicious cake, before that I made it on gelatin.
"Bird" on agar

On gelatin

["Bird" on agar]

Can I put in my five cents too? I also had problems with the bird on agar, later I realized that I had not cooked the syrup. I don't remember where I read exactly that agar dissolves well at high temperatures. I bought myself a kulin. thermometer (on this, inexpensive, but solved all the problems. I cook the syrup up to 120g, then add agar, boil it in proteins. Now for me this is the easiest and most delicious cake, before that I made it on gelatin.
"Bird" on agar

On gelatin

linok - and I read somewhere here, in my opinion from Tortyzhka, I won't lie, so it's not scary for a souffle if you don't add sugar. I don’t know, What’s interesting and didn’t freeze by morning!
And when did you also cook syrup on gelatin, and where did you dissolve the gelatin separately into its proteins?

I just took 165g of sugar + 60g of water for 3 proteins, 2 hours. l of agar, oil from about a matchbox and 3 tbsp. l condensed milk is normal for me, then pour chocolate on top.

Yuliya link + 60g water - is it for sugar or agar, or for all together?

[Cake]

60g water for sugar, soak agar for 1 hour. l agar 4h. l of water. Read HERE Cake described in detail the process of making custard protein cream, the secrets of preparation are the same except for the amount of agar (there is more of it in the soufflé).

A HERE Cake "Bird's milk" on gelatin variant tested many times

[from lek]

Photo report on the work done



I put the soufflé on biscuit on yolks from lek , from 3 pieces of yolks, a cake with a diameter of 22 cm and a height of 1.5 cm was obtained. It is good that the biscuit cake was impregnated, if without impregnation it would have been dry. Top with ganache 200g chocolate + 200g cream. Yesterday, when I tried it, there was a specific taste of agar in the souffle, but after a night spent in the refrigerator, there was almost no taste.

I got confused - how much water for 4 tsp of agar?

15-16 teaspoons of water. Now I went to measure it - it looks like it's not a lot of water.

Thermometer for frying Gefu "Scala", electronic for 990 rubles
This one or something - it's only up to 200 degrees.
The price is wild.
Maybe I don't understand why ...

This is what you need. More often found the same, only black.

I never thought about a thermometer, I seem to be doing pretty well without a thermometer.

Maruska, in principle, all your questions have already been answered. As for the bird on gelatin, I whisk the whites with hot syrup, and then pour in the melted gelatin. Cool a little in a bowl of cold water, whisking constantly, and then add the custard. Here's what I got from 6 proteins and 2h. lies. agar. Saucepan for 3L. complete.

And these are small souffles from the same cream.

I didn't make Bird's milk cake, but pies.
I did 3 squirrels and 2 tsp. Agara. Added whipped butter 100 g and 2 tbsp. l. condensed milk.
Well, I don’t know .. the cake is not so sweet this milk. And here ...
Another 2 tsp Agar is not enough. Next time I'll put 3 tsp. And what to do with sugar?

Also ... why did I have grains (a little)?

🔗

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Reason for editing: removed the numbers near the pictures

Tanya great cakes, well done! The grains could be soaked agar longer, and add a little water for soaking. The last time I made a soufflé and put a little less sugar, but all the same, I would have less sugar, and then there's also sweet condensed milk. I thought . and if, instead of butter + condensed milk, add homemade cream to dilute the sweetness, they are thick and fatty.

[Yulechka]

Yulechka, Thank you! Yes, Agar swelled mine. 40., that is, enough. I bred it 1 to 4.
I don’t even know ... I can’t find normal, odorless cream. They all smell like a cow to me.

Here with cream and I have the same problem. I'll take the cream, like a good husband tries to him normally, but I'm always pregnant and toxic, I can't stand it.

Yeah, you can't forbid living beautifully .... And some do not have small forms! I also thought about such cakes.
Bliiin, I've already burned the onion, I've been watching!

I made not Bird's milk cake, but pies.

Zhivchik, Tatiana, what a fine fellow! What cute cakes turned out, but it never occurred to me to do so. It will be an excellent dessert for children on the New Year's table, and not only.

[Tanyush,]

Yeah, you can't forbid living beautifully .... And some do not have small forms! I also thought about such cakes.
Bliiin, I've already burned the onion, I've been watching!

Tyuyuyu ... Tanyush, what are you ... you are still boiling underwear you still don't have small molds?

What cute cakes turned out, but it never occurred to me to do so. It will be an excellent dessert for children on the New Year's table, and not only.

Exactly. Like bird milk candy, only tastier. And without any GMOs there.

Tanya, there is a layer of biscuit or potatoes in the cake. And here is one bird, so it turns out even sweeter. And what didn’t add a biscuit in the last layer to the top of the molds? There would be less and less sweetness.
And the cakes are a real beauty.

Tanyukha, what's the truth without a biscuit? I was immediately stunned by the beauty and did not overlook. Do more with the biscuit.

[Lyudochka]

Girls, yes I wanted to make some candy. And if it were a biscuit, then it would already be a cake. Yes, and more trouble. And I, as always, do everything at night and I wanted to faster.

Yes, Lyudochka, you're right, there is a layer of sponge cake in the cake, and for me it is just right for sweetness, so he takes a little sweetness on himself.
People, better answer my questions. Why were the grains from Agar in the finished product? I diluted 1 to 4. This is my weak Agar (Lilin), what is the liquid soufflé?
And what about the increased sweetness? I don’t want to make proteins and Agar alone. I would like a denser structure.

Do more with the biscuit.

Tanyush, yes, I want to immediately bring to mind the "milk" itself and then the cakes ... ice cream ...

Tanya, well, I'm not strong in a bird, but when I sometimes do it, I began to soak the agar in a little more water than Tortyzhka said. Previously, it was diluted to the state of a thick slurry, but now it is more liquid, so that the agar really swells. And it is possible that you boiled the syrup a little together with the agar, and it did not completely disperse.

Aren't you a bird from the mistress?

Previously, it was diluted to the state of a thick slurry, but now it is more liquid, so that the agar really swells. And it is possible that you boiled the syrup a little together with the agar, and it did not completely disperse.

You know ... you might be right. Next time I will pour more water and boil it longer. And then the "hat" went up, went down and I turned it off. Thank you!

Aren't you a bird from the mistress?

I cooked such a bird on gelatin 21 years ago, using a booklet.So she's not a Master (for me) at all.
No, I'm not very good on gelatin. I like the taste better on Agar. Yes, and at room temperature, the bird on Agar does not melt.

[Zhivchik]

Zhivchik! What's the recipe for the icing on your pies? What a beauty! Please share !!!

[Zhivchik]

Zhivchik! What's the recipe for the icing on your pies? What a beauty! Please share !!!

The glaze will not hold its shape. This is regular chocolate.

The glaze will not hold its shape. This is regular chocolate.

How did you drown? Watered? The bird has not melted ?!

How did you drown? Watered? The bird has not melted ?!

I did everything like candy. Melt in a water bath. "Processed" the forms with chocolate. It hardened in the refrigerator. I "stuffed" with a bird and spread a layer of chocolate on top (bottoms).

I did everything like candy. Melt in a water bath. "Processed" the forms with chocolate. It hardened in the refrigerator. I "stuffed" with a bird and spread a layer of chocolate on top (bottoms).

Yesaaaaaaaa! Cool so !!!!!! Thank you!

Hello girls! And I did it, I'm so worried that my hands are shaking, I'm completely new here, I put it in the refrigerator while my head is confused, so I want it to work.
I wonder when is the earliest you can try?

Good day! Girls, I'm here for the first time, sorry if I wrote in the wrong place. Need urgent help! They ordered me a cake - coffee with lemon soufflé. How to make this soufflé? Can anyone have a recipe? I will deal with biscuit cakes and cream, but I have never cooked a soufflé. Thank you in advance!

Good day! Girls, I'm here for the first time, sorry if I wrote in the wrong place. Need urgent help! They ordered me a cake - coffee with lemon soufflé. How to make this soufflé? Can anyone have a recipe? I will deal with biscuit cakes and cream, but I have never cooked a soufflé. Thank you in advance!

Ol, check out this lemon soufflé cake recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170486.0

Thank you! Thank you! Thank you!!!
When I lived in Tver, I constantly ate bird's milk, we make it in the form of a cake and 2 cakes, but with the move to St. Petersburg I got bored ... And then this is ... mmm. I'll cook it a couple of times and adjust it for myself. It seemed to me a lot of butter (60g per serving) and sugar. Maybe with a biscuit and icing it will not be so oily and sweet, but I never needed anything except a soufflé from a cake))) and since my husband does not digest bird's milk, the dream of my childhood - there is only soufflé with spoons - will finally come true !!!

But what to do with the yolks ?? All my favorites - meringues, protein cream, bird's milk soufflé, marshmallows - these are just proteins. It's a pity to throw out the yolks, but what to do with them I can't think of (((

But what to do with the yolks ?? All my favorites - meringues, protein cream, bird's milk soufflé, marshmallows - these are just proteins. It's a pity to throw out the yolks, but what to do with them I can't think of (((

On our forum, there are many excellent recipes for baking on yolks. Here is some of them:
Sponge cake on yolks, Sponge cake nut - honey (on yolks), Raisin muffins (on yolks),
Creamy cookies (on yolks), Roll on yolks, Pretzels on yolks
I hope you find something for yourself

Thank you! I found another crème brulee for myself. It remains to find the molds)))