Soufflé "Bird's milk"

She poured in downright boiling (that is, she boiled the syrup, then began to beat the whites, they whipped up quickly, then literally turned on the fire for a few seconds under the syrup - that was great with the soufflé, and in this way, apparently, it was digested with cream - was not brown, but the taste of caramel is slightly felt !!!!! In general, this is a delicate operation ..... Somehow you have to contrive freshly boiled boiling syrup into the well-beaten whites, otherwise it thickens quickly, cooling a little, yes more with agar .....)

And here is my bird in a cut, half is gone

I did, I don't know what happens, I put it in the refrigerator. The syrup was boiled for 15 minutes. on my thermometer it turned out to be 114 degrees. After pouring in the syrup, it was necessary to remove it from the whisk with a spoon, and even then it was not so good, and after adding butter + condensed milk it became a little thinner. Will it freeze?

[aunt Besya]

I did, I don't know what happens, I put it in the refrigerator. The syrup was boiled for 15 minutes. on my thermometer it turned out to be 114 degrees. After pouring in the syrup, it was necessary to remove it from the whisk with a spoon, and even then it was not so good, and after adding butter + condensed milk it became a little thinner. Will it freeze?

I rode late, aunt Besya!
Well, for the future. When I was making the syrup, I checked it by blowing on a fork (I can feel the post where it says about the fork). After 120 degrees, I would lower the fork and blow on it every three minutes. And at one point a line of balls about a meter grew from the fork, buried itself in the sink and disappeared. The temperature was about 137 degrees, if I'm not mistaken.
I mean, I think you didn't cook the syrup And the soufflé will hardly keep the shape ... Moreover, I didn’t cook it even to a hard ball. He has -118-120, but I suspect there is a mistake in the numbers. There should be no less than 125. And I don't know how much more precisely.

Regarding butter and condensed milk, I first kept it to room temperature, and then beat it with a mixer. But when added to proteins, then with a spoon. If you shuffle butter or condensed milk (anything fatty) with a mixer, the proteins will settle. I threw so ground nuts once.

What a pity I was late ...

[Besya]

Besya, darling !!! Did you get to the soufflé? Good luck!!!! Judging by your descriptions, you have everything the way A little I fidgeted that you were thinking of adding butter with a condensed milk stirrer, but they slipped a silicone spatula to you in time: DUH, it worked! I think that everything will freeze elegantly for you, prepare the icing and the camera. Well, brew tea, today is a great Bird Day in your destiny! Day of Overcoming Fear and Uncertainty. Everything succeeded and you are well done! I am proud! Upload a photo, I'll + put you for diligence. And the husband will kiss his mistress
Svetl @ nka , great result! So, without any cakes, substrates, forms, etc. ..... Well done! That was tasty? What do you think needs to be corrected? Such a clean, neat cut on a soufflé. look girls! Well, just clever!
Hairpin, stop panic !!! undercooked syrup in the Bird is not so critical. as in protein cream. The agar compensates for the excess moisture in the soufflé. It will bind moisture and will not blur anything. Next. of course of course. Aunt Besya, will use a "fork-tester", but tea, a camera and a smack from her husband are not canceled. EVERYTHING WILL BE FINE! Your grandmother Wang Cake

Is the cup removed from the planetary? I cook like that! True, out of 5 times, there was only one real one! I start to beat the squirrels in a stationary, after they get knocked down, I move it to medium speed and rush to the stove to cook the syrup. When the syrup is ready, I rush with it to the mixer, pour out the syrup, turn it on again at high speed, but I keep my eyes on it.Then I turn on the antediluvian mixer, quickly pull out the bowl of cream and rush to the sink pre-filled with water. And now, in the sink, I wait for cooling, working antediluvian.

This is somehow unproductive (n) Does Cake run around in her pastry shop like that ???

Not! Fine! I just described it that way. In fact, on the contrary, while the mixer beats the proteins, I calmly boil the syrup. And pouring in the syrup is very convenient, since both hands are free. And I finish off the antiques in the sink because the stationary is a pity, by this time it is already very hot. And if yours does not get very hot, then you can not drag the entire bowl into the sink, but wait until it cools completely using a stationary one. By the way, the cream cools down very quickly and without forced cooling!

[Anael]

Anael, if the Bird is sweet for you, then I suggest this way out: you increase the amount of proteins by a third, the amount of syrup and the degree of its boiling you leave the same, the amount of lemon remains the same, the amount of agar is 30-50% more. Recalculate your recipe according to this scheme. What do we have after that? In relation to. there is little syrup to the protein mass (accordingly, there is little sweetness), but the protein needs to be fixed with something, otherwise the soufflé will be loose and unstable. For this, we increased the amount of agar. Soak it in a little more water (until you get a "porridge") and boil it well with the prepared syrup, well, in general, as described in the recipe. Agar will keep the protein free from syrup (protein moisture is very high!) And the soufflé will turn out to be white and airy (a lot of protein), slightly sweet (little syrup) and rubbery - a lot of agar. Everything we wanted. try it!

The cake is back, hurray !!!!!!!!!!!!
Thanks for the advice, next time I will.

[Elena c @]

Elena c @ thanks for the photo of the bells and whistles. They are just lovely. Later I will look at the site to see how much it costs.
I'm here with a report on the bird.
Hairpin, I do not apply for awards: (All of it is not as beautiful and correct as yours.
But I took the photo, so I'll show it. And you, my older and more experienced comrades, will point out my shortcomings.

I baked 6 eggs biscuit. The biscuit turned out. I baked it in the only form I have with a raised bottom (always remembering the Shpilkin bird, baked in such a beautiful form). I cut the cake into three layers.



Here the difficulties went further. I mean soufflé. I set the syrup to cook in 2 cups of sugar.
I remembered that I had not soaked the agar. In a hurry, she began to pour warm water. She caught herself, topping up already cold. But here's the question. Do you need water? The recipe says, pour in a small amount. Is this a lope? That is, the agar was soaked for 30 minutes, as in the recipe, but how long the syrup was boiled, that is, 10 minutes.
The syrup boiled, threw in a pinch of lemon. For some reason, as always, the crystals did not dissolve.
I put the agar on, stirred it quickly. At the bottom, something began to stick to the spoon.
Beat the whites. I poured the syrup into the proteins, mixed for a few minutes. Here's what happened



She added oil and stirred.



I divided the soufflé into two parts and added cocoa to one of them. Layer a sponge cake and put it in the refrigerator to cool.



She took it out of shape.


Made a glaze from 200 g of chocolate and 100 g of butter. I covered the cake with icing. Fear came out Gladenko, as with Stiletto I did not succeed (I keep her bird in my mind).



What a disgrace it turned out! I decided to cover it all with velor, which I bought today. In general, velor did not help either. In short, here is my end result.



And here is the cut.



But with all this disgrace, I can tell you, the cake is unusually tender and tasty. My daughter and I have already done kusman. Without even waiting for dinner !!
It seemed to me that I didn’t succeed in the soufflé to the end, since it didn’t seem to have elasticity. Although ... it could be from oil. Here! All!

[Elena c @]

Elena c @ thanks for the support!!
Girls who have experience in cooking "Birdies", please give an answer to my questions that I had while making this cake.
1. How much water is needed to soak 4-5 spoons of agar?
2. Why do not the lemon crystals dissolve in the syrup?
3.Is it possible to mix them together before introducing lemons and agar? (Maybe this way the lemons will dissolve faster in liquid agar).
4. What consistency should the soufflé get when the agar was introduced and mixed with proteins? I got a soufflé that you can easily pick out with a spoon. That is, it does not hold its shape rigidly.
Cake... Today I bought another can of velor, brown. I tried it, just on a chocolate fudge on a bird. In general, the result is disgusting. First, there is no bumpiness at all. Secondly, the color of the chocolate turned into a dirty color. Oh how !!

I will try to answer from my own experience.
1. I take water by eye, the main thing is to make it "gruel", Tortyzhka said somewhere that by adding agar to a syrup boiling at high temperature, excess moisture will quickly evaporate. Plus, you still have to boil it until the "cap" settles after the introduction of the agar.
2. I don’t know, they dissolve normally.
3. I don't think so. In addition to taste, lemon is also needed so that the sugar does not crystallize back, there is also some kind of process chemistry.
4. I had the soufflé inside the rim, and from there I picked it out with a knife. It was pretty stable. But after the addition of condensed milk with butter, it "floated", but after a night in the refrigerator it changed its mind and in the cake it behaved perfectly.

Now I will find a photo of the mixer at the stage, the syrup was introduced and whipped for a few minutes. I showed it here ...

[Elena c @]

Elena c @ thanks for the support!!
Girls who have experience in cooking "Birdies", please give an answer to my questions that I had while making this cake.
1. How much water is needed to soak 4-5 spoons of agar?
2. Why do not the lemon crystals dissolve in the syrup?
3. Can't you mix them together before introducing lemon and agar? (Maybe this way the lemon will dissolve faster in liquid agar).
4. What consistency should the soufflé get when the agar was introduced and mixed with proteins? I got a soufflé that you can easily pick out with a spoon. That is, it does not hold its shape rigidly.
Cake... Today I bought another can of velor, brown. I tried it, just on a chocolate fudge on a bird. In general, the result is disgusting. First, there is no bumpiness at all. Secondly, the color of the chocolate turned into a dirty color. Oh how !!

husky, once you ask, then I will answer your questions.
1. For soaking 4-5 st. l. agar needs 4 times more tablespoons of water (that is, 16-20 spoons). But this amount is enough for you to make 10 Bird's Milk cakes. That's a lot for one cake.

2. Boil the syrup a little after pouring in the lemon. I would have held it a little longer, and even stirred it with a clean spoon and everything would have gone.
3. Agar with citric acid should not be mixed - agar in acid will lose its gelling properties. Stir the lemon in water if you're afraid it won't dissolve in the syrup.
4. Your problems with the soufflé are ONLY due to the fact that you have violated the technology. At first you "forgot, didn't have time, poured in later ...", that is, you made a number of obvious mistakes. and then you are surprised that the result did not please you. If you decide to repeat the soufflé making. then carefully read the master class again, make yourself a thesis plan of what to do for what, so as not to forget or miss anything. put these "notes" in front of you in the kitchen and repeat intently again. It should work. Semolina instead of soufflé is a marriage, husky! The cut should be clear, "clean", the soufflé should keep its shape well and not smear on the lips and mouth.
Special thanks for demonstrating the fake chocolate velor. Ugliness! I don't know where it is in that color .... Sorry for the money .. Maybe. think of something else ...

[Cake]

Yesterday I tried to make a souffle ... I didn't like it. It turned out like a filthy store. I somewhere saw Tortyzhkina's answers to such jambs, but I don't remember where, I don't have much time and I'm worried ... I understood that I took a lot of agar. And then the questions are:

1. In what amount of water should the agar be soaked?
2.If, when cooking syrup, after pouring out agar porridge, clots began to form at the bottom - what's this? and what had to be done with them?
3. Probably in vain I took very chilled proteins ... after pouring in the syrup, everything "grabbed" and it was problematic to knead butter with condensed milk.
4. And the worst thing - there were small droplets of frozen agar in the frozen cream.
Part 4 is especially interesting. There was definitely infa, but I slipped through it - I did not believe that such a rarity as agar would appear so soon.
And another question: does an agar bird have rubberiness? Before that I tried 4g of gelatin with gelatin per 1 protein. Of course, the smell and taste of gelatin killed me (I could not interrupt it either with vanilla or added butter). But the husband was delighted with the consistency, and then he liked the taste (in general, he ate himself). It was rubber foam that turned out there: when you pull off the edge of this foam on a piece of cake and release it, it jumps back.

Here is how it was
I was going to make a bird for 6 eggs, but they were small so I took 7 pieces. total weight 405g.
I decided that there was too much sugar (the first experiment with a gelatinous bird) and took 350g.
I wanted for my husband to get a rubbery consistency, and not knowing what agar was my strength, I took 5 tsp. I soaked it in five times the volume of water, but then added a little more (it turned out too steep porridge). I boiled the syrup to a hard ball in cold water. I poured in a pinch of lemon, stirred and added agar gruel. I began to stir it intensively ... the foam did not rise immediately, but after ... maybe half a minute. Then, while stirring at the bottom, I felt the forming clots ... they seemed to stir, and then they formed again.
In general, I decided not to risk getting caramel and turned off the gas.
Beat for 4 minutes with cold whites until a strong foam. The husband poured in the syrup. But everything did not spill out on the bottom and the 4mm wall remained.
I whipped a little more, felt that the solution had become thick ... The corollas pulled out leaving a clear mark.
Then I barely mixed in 150g butter and 1 tbsp condensed milk. l. Tamped on a biscuit in a mold and in the cold. An hour later, poured glaze. Look like that's it...

Cake can you tell me why my agar did not dissolve in the syrup? I understand that this is one of the agar clots, broken by a mixer, scattered in small splashes on the soufflé and froze

What a nightmare! I've just mastered Culinary Tricks-1 !!!! And here you already have such masterpieces !!!! I'm behind !!!! Hopelessly!!! But today I made my first "Bird" in my life !!! And I'm just proud of myself to the point of disgrace. True, I haven't really started decorating it yet. Worked with content, so to speak Yes! By the way! I made some icing tricks! It worked the second time. I had to dilute, otherwise he refused to get out of the bag. But then he froze quickly and became hard. At first I was afraid to even take it into my hands, and then I realized that it was not so easy to break it.So today I have 2 credits




I apologize for the quality of the photos ... I shot it with my phone and chose the best of those that were

Girls! Tell me, Tortyzhka wrote about the possibility of adding filler to the "Bird's milk" soufflé, including chocolate chips .. Who did it? What fraction should the crumb be? At what point should you add it? Thank you!

Aunt Bєsya, I have not tried Tortyzhkin's bird, I am making a bird for the lazy. so it is best to add one to two minutes until fully cooked. that is, almost everything is ready, and the final touch is to add filler and whisk solely for the mixing effect. but about the fraction ... well, I would not have sprinkled the powder at all, and very large is also not very good. generally. I hope I helped at least a little, as they say, than I could

Made a cake with Bird's milk. I decided not to look for easy ways and make a Bird in a silicone form the Winter Palace. It turned out almost. As expected, the form was passed with an oil sponge through all the nooks and crannies.
1. Despite the intricacy of the form flies out with a bang.
2. As I didn’t shove small kavyrins, I still remained, applied a little bit and tamped it carefully, but ...

[HERE]

You won't pour chocolate on it?

And chocolate should be, should be. he will fill and close the "potholes" !!!!

Ready-made cake HERE

Lika, beautiful soufflé!
Did you do it with butter? Interested in taste. I did it a couple of times, with butter. Tasty, but after adding oil, the consistency deteriorates. I want to try it without oil.

No, I never add butter and condensed milk too, only flavors or vanilla sugar in syrup, before pouring it into proteins.

[Cake]

CakeThank you very much for the technology of making agar soufflé. I just read your master class very carefully the day before and here is the result (I made half a portion with butter and condensed milk)

Listen, you’re just smart !!! I was glad that you "read very carefully the day before", because it often happens with us that at first "oh, I didn't learn anything at all", and then "I read it and it turned out that it was my own fault" Sorry for the food! And your sequence of actions has led to an excellent result! Please post this photo with comments (what and how much) in KX-3, otherwise fewer girls come here, and your result will surely be of interest to many. The soufflé is gorgeous! Did you enjoy the taste?

The taste is very, very pleased! Gently, moderately sweet, the soufflé just melts in your mouth!

Oh, can I have a biscuit question? To the yolks (3 pieces) I added one whole egg, 75 g of sugar, beat it into a creamy mass and mixed about 60-65 g of flour. The result is a rich yellow biscuit smelling a little of eggs.
Is it possible to replace whole eggs with yolks and / or whites and in what proportions?
(Maybe this has already been discussed, but I have not found it yet?)

I decided for my beloved mummy, who loves "Bird's milk" sweets, to make a pleasant soufflé according to your recipe.
I already dealt with protein cream, and now + agar - and the soufflé is ready.
I did not plan to add butter and condensed milk, but again I overdid it with lemon - I had to add, but just a little (2 tbsp. L. Of both).
By the way, at first I tried only condensed milk in a small portion - the taste is too cloying. And with condensed milk and butter what you need. I wonder why so?
So here's the result

[Anyutochka]

Anyutochka great! The pies turned out to be very appetizing.

I also want to show off my soufflé. I finally got hold of agar. It turned out very tasty. Only butter was added to the soufflé. Next time I want to try it with butter and condensed milk to understand how tastier it is.
I added peach jelly and chocolate decor to the soufflé.
Cutaway cake.


The whole cake can be seen here

[Cake,]

Yes ... a very tempting Temka. Girls, everyone has tough photos: eat with your eyes!

When I did the first time (for 6 proteins), the mixer bowl (Kenwood 266) was overfilled (the soufflé rested against the lid, climbed into the attachment of the nozzles). But I mixed up technology: first put agar, and then citric acid. The soufflé was airy, but without rubberiness, a little loose, although it kept its shape.

The second time I did for 3 squirrels And I digested the syrup a little: I was distracted by a phone call at the most crucial moment: the temperature reached 120 degrees and rushed higher. I put in the lemon, but since the sugar had already begun to turn white, I mixed the syrup well, keeping it on the fire. As a result, the syrup became transparent again, but acquired a light burnt taste (do not waste the good - I boiled it down to amber color, added water and got burnt - I will add creme brulee).
I began to make a new portion of syrup, everything was as it should be (and in the meantime the proteins were already beaten - the 4.3 liter bowl was almost filled to the brim, but I did not turn off the mixer so that they would not settle, I simply reduced the speed). Agar decided to put in 3 teaspoons (assuming that the reason for the failure the first time could be in him).
I introduced syrup with lemon and agar into the proteins, and it turned out to be a very dense mass (Cake,is it possible that I killed the squirrels?).
I realized that I could not put it on the cake (I took a ready-made chocolate one). I had to urgently liquefy something - 1/3 cup of condensed milk was warmed up in a microwave and introduced into a souffle.Here I was mistaken again: I had to use a spoon (! Ka Tortyzhka taught), and I a mixer. As a result, the mass became a little softer (and settled a little), I distributed it over the cake, pressing down to fill the voids. Top - melted bitter chocolate in a microwave and mixed with butter. It turned out so yummy ... Thank you Tortyzhke again! Help yourself:


And further question: if flavored with vanilla or vanilla sugar: when to introduce it?

[zalina74]

zalina74, excellent soufflé !!!
Normally your whites are whipped - the mixer is gorgeous! In production, this is precisely the kind of consistency that is achieved, so you are "in the know"
It is advisable not to interrupt the squirrels, and indeed not to be distracted at all, when the "crucial moments" But everything is fine. which ended well and the cake made you happy.
Introduce all flavors immediately after pouring in the sugar-agar syrup.
Why. Crude proteins can fall off. if the fragrance is liquid or based on alcohol or some kind of unknown garbage there, they are made into the snot and then nothing can be raised, so it is better not to risk it.
After pouring in the syrup, we stir the soufflé for a very short time, we do not bring it to cool down, therefore, even remembering that the flavor evaporates when heated, add (pour in) immediately after brewing. Otherwise, he simply will not have time to normally be distributed over the souffle.

The question is whether the proteins will remain half-baked after brewing. No, the brew completely kills all pathogenic bacteria in the egg. I regularly submit samples for analysis and have never had any complaints. and in special literature, bacteriological safety is confirmed.

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 "rubber" taste. Shop, in a word.

Lot questions how to replace agar ... Girls, there is nothing to replace the agar in the souffl with. Either look for it or don't even take it. There are many "home" recipes - on gelatin, on semolina ... it makes sense to deal with them. But immediately be prepared that it will be "not the same, but more or less similar." The real Bird is only agar.

[zalina74]

zalina74, and the biscuit was baked according to what recipe? Appetizing bird

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.

This soufflé is stored less than the real one (little preservative sugar and a lot of bound water)

Alina! The first question is about boiling. How much less do we boil, to what temperature?
The second question is how much it (soufflé) can then be stored?

[Cake]

Cake, thanks for the detailed answer and kind words.
Also, it was interesting to learn about another "secret" of the shop soufflé - I was still thinking why I have it dry, but wet in the store. It will be interesting to experiment ...

kolynusha, Thank you . And I did not bake the cakes, I bought ready-made cakes especially for "Bird" and froze them. If you put a soufflé of 6 proteins on this cake, it will be generally excellent (they fit a split form 26 cm).

[zalina74]

And today I also made a soufflé in a silicone form a lock ... it turned out a soufflé-crème-brulee 2 in 1 The syrup was cooked so quickly that while reading what to do next I had to take urgent measures. It was a pity for the syrup and I decided come what may! Whipped normally. I was afraid that the syrup would not harden while I beat the whites.I tried to flavor it with rum, but the caramel is such a stubborn weight that nothing can interrupt it. Added oil this time. Did not like. Settled slightly. Whipped the truth with a mixer, but not with your hands. But I think it would not work evenly with my hands, the mass is large.
Try boom tomorrow
zalina74 , and what did you cut out such a beautiful star? Did you sandwich the cream between the cake and the souffle?

[zalina74]

zalina74 , and what did you cut out such a beautiful star? Did you sandwich the cream between the cake and the souffle?

Everything is simpler - it is the remnants of the cake cut into rhombuses. I didn't grease the cake with anything (I know what is needed, but ... I left it as it is).

Everything is simpler - it is the remnants of the cake cut into rhombuses.

ndaaaaa .... all ingenious is simple!
Then another question .... you have a soufflé in the context of a corrugated ... how is this achieved?

[a]

It's also simple - with a knife with teeth (well, you know, these with blue plastic or wooden handles) a cutaLa cake with a movement not up and down, as usual, but only towards yourself: - to get a clean (without chocolate smears) cut.

This is my soufflé (does not want to show at all)

How beautiful !!!! Still, silicone molds are a great invention of mankind! Are you going to modify it from above or will it go like this?

There is already nothing special to finalize
I still want to emphasize that if the syrup is slightly overcooked (I had an excellent caramel for candy on sticks), then you should not throw it away, but you should continue. It turns out a soufflé crème brulee, very original and no less tasty!

This is if the syrup is LIGHTLY overcooked and has an amber color. If the "slightly" has already ended and only "the syrup has been digested" remains, then everything (not only sugar, but also proteins. And agar) into the trash heap: it is IMPOSSIBLE to eat. Bitter and smells strongly of burnt sugar

Well, then I was lucky and my intuition did not disappoint me. By the way, the syrup hardened very quickly and I was afraid that it would turn to stone before I had time to beat the whites.

What a delicious soufflé brulee!

And today I also took up the souffle. There are 4 proteins left and no sugar. I took apricot jam, added molasses (why don’t ask, I don’t know myself, I thought it would be sweeter, and then I tried it). I made syrup. With agar, the thing is generally incomprehensible - for 6 proteins, the Cake lays 3-4 spoons, I took a 2.5-souffle, it froze before my eyes. It whipped up perfectly - since there was no one to pour the syrup, I added it in a teaspoon with one hand - and held the mixer in the other. I added the lemons on the tip of the knife to the syrup, took the form (on the advice of comrades) "lock" - in general, here is the result:





If anyone is interested in repeating
4 squirrels
450 ml liquid apricot jam
2.5 tsp agar
lemon. acid on the tip of a knife
and 2 tbsp. l. molasses (but I think you can do without it)

Now what to do next with this - that's the question, the rubberiness is increased, you can pour it with icing on top - so the figure will hide.

increased rubberiness

It's all about the jam, because it already contains a gelling agent - pectin.

Here it is paired with agar and gave such a rubbery.

If you cover it with thin liquid glaze, then the relief will not go anywhere

The light falls so low that it seems that the jam was not apricot, but blueberry

[lesik_l]

Alina! The first question is about boiling. How much less do we boil, to what temperature?
The second question is how much it (soufflé) can then be stored?

We boil the "thin thread" until the sample, and can be stored for no more than 36 hours. Always remember that in the chemical industry, agar jelly is a sterile substrate for growing bacteria and protozoa. so only in the cold and only a day and a half! (wrote correctly?)
lesik_l , in the entire history of making soufflé on the Skite Bread Maker, you are the first to complain about the increased rubberiness, the rest grieve that "they poured, poured, but still like porridge." Lyulёk correctly said - pectin played its role in apricot. And further. perhaps you have a strong agar (the label does not say 1200 or 1500?), usually Chilean or German is with a strength of 900 - this is considered a "universal" strength (that is, it goes for most confectionery products), but it is also stronger. Maybe you have just that.
Fill your beauty with chocolate-chocolate soft icing and you will have one big ZEFIRIN for the joy of the kids)))

[Husky]

Girls, tell me, I was asked to make a cake for the anniversary. So I decided to make life easier for myself and make a biscuit with a bird and decorate all this with protein custard.In this connection, questions arise:
1 - will the protein cream lie normally on the agar bird or will he not like it there and should cover it with a biscuit?
2 - I want to make 2 layers of the bird. One with a banana (a proven combination) and the other ... recommend a combination ... maybe with cocoa. Husky have you tried, share your impressions, did you just pour or brew powder there?
I also liked the soufflé with grated apricot and better without oil (though I basically love apricots)

[Nata333]

Nata333 I tried to put the protein custard on the bird, it softens from it, slides - well, in short, nothing good. Along the edges, where the protein cream lay on the biscuit, it kept the shape well and dried out a little, and there was a vague liquid on the soufflé.

And with cocoa I advised you to be careful, if you add it just a little bit. In general, I love soufflé, so I remade it in different variations. Recently I made a fruit cake with a classic soufflé and with a chocolate soufflé (I added chocolate to the syrup). The chocolate soufflé completely overwhelmed all other tastes.

Recently I made a fruit cake with a classic soufflé and with a chocolate soufflé (I added chocolate to the syrup). The chocolate soufflé completely overwhelmed all other tastes.

Oh, and it is possible in more detail, they added directly with a bar or already melted, and how much chocolate is there for a serving of 6 proteins? Was it added after agar?
It is interesting

[Cake]

Maybe someone is interested, I reduce the amount of sugar in the souffle from 400 to 300g Everything else is in the same proportion according to the instructions. It still turns out sweet, but in the cake it is already more acceptable.
I measured the temperature in the souffle with a temperature probe after pouring the syrup and a couple of minutes of whipping - 50 * C. So the heat treatment is normal.
What is it yummy !!! And most importantly, it cooks very quickly and takes various forms (silicone). It helps a lot in decorating the cake.
Cake, once again a huge THANKS

Let's share here the options for fillers for this soufflé, maybe someone hasn't tried something yet, but it's delicious
For example, I like the combination of soufflé with a banana: the banana is cut just before laying the bird so that it does not turn black. Soufflé with butter.
I also tried to add the grated apricot, but at the same time did not drain the liquid from it, so the soufflé turned out to be too delicate ("a lot" of liquid was added, and there was not enough agar to bind it). I did 2 options with apricot with and without butter. I liked it more without oil. Taste in the soufflé apricots and a very pleasant sourness

[Nata333]

Quote from: Wolchebnica from Yesterday at 20:28:53
Recently I made a fruit cake with a classic soufflé and with a chocolate soufflé (I added chocolate to the syrup). The chocolate soufflé completely overwhelmed all other tastes.

Oh, and it is possible in more detail, they added directly with a bar or already melted, and how much chocolate is there for a serving of 6 proteins? Was it added after agar?
It is interesting

Nata333 I did not make a soufflé of 6 eggs, because my household does not share my love for soufflé, so I indulge myself in small portions. And of course I can't do without experiments. I also reduce sugar, I do not like it when it is very sweet.

I did this chocolate soufflé:
1. Melted chocolate in water. bath, added a little milk, so that it became thinner.
2. The so-called syrup was also made from milk with sugar.
3. Added melted chocolate to the syrup.
4. Added agar to the chocolate syrup.
5. Combined with proteins.

Specially, I once again experimented the optimal combination for 1 egg and 1 chocolate figurine.

It turns out very tasty, but it is only possible that the use of milk shortens the shelf life, although I use pasteurized milk, and my soufflé does not last long.

Here's what you get:


Nata333 about bananas: are they placed on a biscuit and covered with a souffle on top, or combined with a soufflé?

[Wolchebnica]

Wolchebnica, Thank you !
Still there were questions
How much does one chocolate animal weigh? We don't have that, I would break the tiles.
Was milk with sugar also boiled down to 127 * C?
Was there a lemon?
So far, I have tried adding bananas in only two versions: either stir in small cubes in a mass or quickly ring them on a soaked biscuit, and on top of a soufflé. But I really want to try to blend a banana and mix it into a mass. Next time I'll try

[Nata333]

Nata333 you don’t have chocolate figurines, and I don’t have a kitchen scale and thermometer. So I do everything by eye, and I also rely on my intuition

I made these measurements, maybe they will help at least with something.

Here I am sitting at work and thinking .... why is syrup on milk so that you don't throw butter?
Probably for now I will try the syrup on water and throw a spoonful of cocoa before the agar. Eh, let's swell with my husband during experiments

On milk, because I was afraid of the reaction of chocolate with water.

When you melt chocolate in a water bath, you can dilute it with milk or cream, it thickens and curls up from the water.