Soufflé "Bird's milk"

Tell me, if you make a cake with this soufflé, how much to make a classic biscuit: from 6 eggs or less?

[ksuxa198721]

ksuxa198721, and in what form ??? And how do you want? A thin layer of biscuit or thinner?

Thanks for the recipe and everyone for the tips and comments!
Yesterday I was rehearsing dessert for my husband's birthday. I decided to make cakes from biscuit and soufflé. Here's what happened:

I cooked half a portion.
I made the soufflé for the second time, after the first attempt I made adjustments - I warmed up the proteins while beating so that the soufflé mass was more manageable after adding the agar, and I also melt my agar, which I can hardly agree with, separately in a water bath in a saucepan with a double wall within half an hour. Yesterday, after this dissolution of the agar, I added it to the syrup, already boiled to the desired condition. And next time I'll try to add agar after brewing the proteins with syrup into the hot mass. In the soufflé, they added butter mixed with condensed milk, and in the whipped proteins - lemon juice of half a lemon. The result is a slightly sour soufflé taste. Nice, but if you don't need to feel the acid, one and one and a half tablespoons of lemon juice is enough.
This is a picture of the build stage:

[tsssssa]

tsssssa, very beautiful cakes !!!

[RybkA]

RybkA, Thank you!
I read in the topic that there are problems with agar, perhaps such as mine. I bought it in the Metro, half a kilogram capacity, expensive, you have to adapt. Agar practically does not swell in water, so that it dissolves - after 12 hours of soaking, it is necessary to boil for half an hour in a sufficiently large amount of water. Moreover, you constantly need to stir, it sticks to the bottom very strongly. Therefore, I found such a way out for myself - to dissolve in a saucepan with double walls, which is for boiling milk. Cover, half an hour with a slight boil. Then at least something can be done with it - jelly or use it for soufflé.

[tsssssa]

tsssssa, very beautiful cakes turned out)
And what did you wrap the cakes in during the preparation process? Or are they cut off parts of plastic bottles?

[Zhivchik]

Zhivchik, Thank you!
In the transfer of the confectionery, I saw such a special transparent film in a roll (by the way, here, on the website, I also met her in collective purchases). It is quite tough and very smooth - just right for assembling soufflé cakes. But I don't have one. I thought about what to replace I bought a roll of film in which flowers and gifts are wrapped, transparent, rather dense. I cut them into ribbons and installed them inside the molds - it's very convenient - the surface is very smooth, the soufflé sticks off excellently. Bottles, of course, can also be cut, I think it will be good.

Girl poke my nose, please, in a souffle, which is made with milk and yolks!
I just can't find it.

Girl poke my nose, please, in a souffle, which is made with milk and yolks!

I don’t even know Maybe you mean "Bird's milk " on gelatin from the artisan?

thank you HASHA, I got into the place of agar, I took 15 grams of gelatin and everything is beautiful and tasty

[Cake!]

Cake!
There are no words that could fully express my gratitude to you !!!
This soufflé was my old, one might say childhood dream, which finally came true!
Cake soufflé with strawberries, poured with chocolate - mmmmm ... manifesto !!!

I have a long and successful friendship with agar, agar jelly is a constant dessert on our table, but for some reason, I could not dare to make a "birdie" ... strawberries in the store for "three kopecks" caught. But I was too lazy to make a biscuit cake, I rolled out the available piece of chopped dough.

On a cake with a diameter of 16 cm (soufflé height 5 cm) it took:
2 squirrels
150 gr. Sahara
1h l. agar (soaked in 70 ml of water)
a pinch of vanillin
a pinch of citric acid



The most annoying thing is that strawberries barely stick to the soufflé, when sliced ​​they just fall out of the layer ...
Any solution? I really like the taste and consistency of this soufflé, how can I make friends with it with strawberries?

Girls! finally I did it !!!!

Another report "for volume".
On a cake with a diameter of 22 cm, a soufflé was made from a half portion, that is, from three proteins of C1 eggs. This is clearly not enough!

girls help !!!!!! Marmyshka mastic, how to get rid of bubbles in the mastic when rolling? very spoils the look of the cake

[Cake!]

Cake!

The most annoying thing is that strawberries barely stick to the soufflé, when sliced ​​they just fall out of the layer ...
Any solution? I really like the taste and consistency of this soufflé, how can I make friends with it with strawberries?

Maybe try, dip strawberry pieces in melted and cooled gelatin before putting them in a mold.?

[Cake]

Cake, what a cool master class We must also learn. Husband loves "bird milk"

Good day to all!
I have a question for Tortyzhka, but if anyone else can answer, please don't be silent!

I'm not a professional, but I've been experimenting with agar for a long time and now something strange is happening to me.

I make not only a bird, the filling is always different, but the proportions have long been selected for me and always work out. So, I went on vacation and after returning the soufflé began to flake!

Very, very interested in why and how this happens! Maybe someone who understands chemistry will understand what, maybe, what other considerations are there, please write! I would be extremely grateful!
I'd love to learn how to repeat it!
The first time I thought it was because of apples, I brought Kazakh, sour ones, I thought they were something special. The recipe is the same as usual, I have made it many times already, for a dozen it has definitely exceeded (it was the preparation of an apple soufflé) and it never happened! Agar is the same as before the vacation, I always buy eggs in one place ...

The day before yesterday I made a bird from condensed milk and butter, and this thing happened again!

When the mass was poured into the molds both times, it was homogeneous, but after a while a thinner and darker layer formed at the bottom of all containers ... Beautiful!
I was afraid that he would not grab, but no, when he froze, he even became a little denser than the main one.

Here is:
This is an apple soufflé

And this is a bird

By the way, the soufflé oozed with syrup, I didn't usually have that either ...
This is how I usually got my soufflé:

Albina, and the soufflé is proteins, citric acid, sugar syrup and that's it? Or is there something else?
Because, judging by your story, your components have been divided into separate components, and, perhaps, some of the components have collapsed.
Maybe the thermometer went bad and the mixture was overheated?
Is there condensed milk in the composition?

Albina, and the soufflé is proteins, citric acid, sugar syrup and that's it? Or is there something else?
Because, judging by your story, your components have been divided into separate components, and, perhaps, some of the components have collapsed.
Maybe the thermometer went bad and the mixture was overheated?
Is there condensed milk in the composition?

Probably for me, right?

Soufflé, in my understanding, is whipped proteins, fixed with sugar and agar syrup with a flavored filling.

Sometimes I add lemon, but it is not required. If I want sourness, I put it, it was not in the first stratified soufflé, in the second it was.

In the first version, I had sour apple puree (about 700 ml) and a bit of water, 50 ml for 4 proteins.
In the second condensed milk 150-200 ml and about 100 g of oil, also slightly diluted with water, so that they mix with proteins better ...

I overheated the mixture ... I don't think so, because I used to pour out boiling syrup many times, not at all cooled down and everything was as usual ...

In general, I am completely confused

Then. maybe condensed milk of a different composition than usual.?
I saw on the banks that now there are still a bunch of others left.additives, except for the condensed milk itself, and there was some other fat there - could it separate when heated?
Either the protein is curled up for some reason.
I do not see any other reasons why the soufflé stratified ...

Condensed milk is also tested, besides, it was not in the apple souffl ...

But thanks for your efforts!
Yes, agar got into both the main part of the soufflé and the dripped one. Since both of these layers grabbed and as it should, neither one flowed. The flaked part of the soufflé had ... how to say, more flavor and in the case of apples, less sweetness.

[Spit]

Spit, and the shelf life of the agar?
The souffles are very beautiful! It would be nice to bite off a piece of tender, melting ... Mmmmmmmm! Well done!
And how does it get out of the molds? Do you lubricate with something or then heat it up? I have never done such a portion, but now I just wanted it !!!

I'm not sure about the expiration date, usually my agar does not get too stale and I don't pay attention to it. But if the reason is this - I'm ready to buy overdue

I never smeared the forms with anything, as the soufflé grabbed - I turn it on plates or onto my hand, they come out very easily. True, the last time I poured a part into a mold ... they put these in purchased candy boxes. So mine was very tough and it was difficult to get the soufflé, most were crumpled



I use everything that comes to hand:
Round from purchased jelly, in rectangular ones sold seaweed (nori)

The rest are silicone molds

[Spit]

Spit, why did you hide such beauty under the spoiler

Good day. I got to your educational forum and I am very glad, since I have been dreaming of making Bird's milk for a long time. Found agar. It is in sticks, packing is 20 grams, that is, a stick is 10 grams. How much of this agar for 6 proteins is required, please tell me. And in what amount of water to soak. He's Filipino, if that matters.

[Thunderstorm]

Thunderstorm, well ... I think you can take the proportions of flour and similar flowability:

Flour, cocoa, starch.

1 cup plain or self-rising flour -140 gr.
1 tbsp. l. -10 gr.
1 tsp 3 gr.
1 cup whole grain flour-125 gr.

But also keep in mind that agar is not a chemically derived component with strict proportions, it is a powder of algae, the properties of which can vary from geographical origin, time of year, when they were collected, age, etc., etc. Agar from different suppliers and even from different batches from the same place have different gelling properties, and cooking, thank God, is not an exact science, so no one will give you a strict figure.

At Tortyzhka in the first post, the proportion is indicated in 3-4 hours. l for 6 proteins, I tend to 3, choose your own proportion

I usually soak in 100-150 ml. If you see that the surface of the water has become bumpy, add a little more. This means that agar has already absorbed all the available and wants additives

Thanks for the detailed answer. But I have agar in sticks of 10 grams in weight. It is not shredded. So I'm trying to figure out how to measure it.

[Thunderstorm]

Thunderstorm, since we measure everything in dc, then use the proportion "1 tsp = 3 gr."
10 (g): 3 (g) = just over 3 of our teaspoons of powder. So you just need to dissolve 1 stick for 6 proteins

Thank you girls. I'll try it on the weekend. You described me in detail in the first post, and I just "drove in", as they say. Now I'm "flu", I got drunk on all sorts of fludrex ... A little scattered attention ..

Oh, until the weekend did not wait - my hands were "itching". The soufflé didn't work out. As I understood, it did not grab. it turned out to be a cream, as if agar was not added. This can be used to decorate cakes, but the texture and density of "bird's milk did not work." It's a pity, but I'll still try. I would like to understand the error. If anyone with experience, tell me why. She took 3 eggs. 200 grams of sugar, 50 ml of water. The syrup was boiled, somewhere after 10 minutes it dropped into cold water, there was a ball, which, when taken out of a glass, was soft. I think it's the agar. I took half of the stick - 5g. He was soaked for an hour and a half in water. But he remained ribs, so to speak. To make it clearer, like walnut films soaked in water.For a more complete dissolution, I kept it in a water bath in parallel with the syrup. But it seemed to completely dissolve, but a little film appeared on the rim. Introduced like normal, proteins increased, became a little thicker. Introduced 100 grams of butter with condensed milk. It also went well ...
If anyone points out mistakes, I will be grateful ...

[Thunderstorm]

Thunderstorm, but did you have this cream homogeneous or at some point of mixing it began to be cut, as it were, with whisks and such "pieces" that did not keep their shape and remained?

Your proportions are normal, if it is, of course, her very weak agar ...

There is no need to soak in a water bath, so the agar will brew ahead of time! Try to break it into smaller pieces and soak for a few days. I once lay soaked for a week, all my hands did not reach and everything was fine

[Thunderstorm]

Thunderstorm., I think your agar is not dissolved. Since agar has very different properties from different manufacturers, I can not advise any exact data.
But you must bring your agar with water to a boil and heat until you get a homogeneous, transparent, without lumps and pieces, a little sticky and thickish liquid. such agar is considered to be dissolved. You can not be afraid to boil it - agar can withstand heating, at least up to 120C.

[Spit]

Thanks for the comments. Before starting, I looked through many pages of the topic in order to, if possible, take into account all the points in cooking at different stages. And with all this "knowledge" I started.
Spit, The cream was homogeneous, everything went according to plan. I kept the agar in a water bath only at the last moment, when I began to beat the whites and cook the syrup. I see that the time is right, but the agar has not completely dissolved .. Before that, it was soaked in cold water.
leostrog, I also sin on agar. It's just that the product is new to me, I need to learn how to work with it .. Next time I think to grind it in a coffee grinder before soaking. But bad experiences are experiences too. But I learned to make custard protein cream, which I repeated yesterday and decorated the cake .... There was also some kind of prejudice towards him because of raw proteins. But the cream is not so terrible as I imagined it ... Proteins are not felt at all.

it is not necessary to heat the agar in a bath. It's just that there is less danger on it that the thick liquid will burn, yes .. you can not stand and not interfere and not be afraid that it will freeze again ..

Since I was cooking for the first time and at the same time was busy with syrup and proteins, I was afraid that the agar would not burn too (I read about this). But the agar was strange during heating: a seemingly transparent homogeneous mass, but when it interfered, there were small threads on the rim. And some. I did not attach any importance to sales, although I noticed. And the finished cake, after hardening (I already understand this), these threads gave gelatinous streaks (when I did, I felt it.).

Here is a very important point: before pouring molten agar, check if it is completely dissolved and pour it, without stopping whipping, in a thin stream into the substrate. I, when I prepare a cream with gelatin and yogurt (sour cream). I always check if the gelatin is completely dissolved. are there any grains left ...

I read in the topic that there are problems with agar, perhaps such as mine. I bought it at the Metro, half a kilogram capacity, expensive, you have to adapt. Agar practically does not swell in water, so that it dissolves - after 12 hours of soaking, it is necessary to boil for half an hour in a sufficiently large amount of water. Moreover, you constantly need to stir, it sticks to the bottom very strongly. Therefore, I found such a way out for myself - to dissolve in a saucepan with double walls, which is for boiling milk. Cover, half an hour with a slight boil. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=45282.0

tsssssa, I also bought agar in Metro. firms Mater. It swells very badly in water. The first time I did it, I soaked it in 2 tsp. 30 ml. water. The pack says 1 tsp. in a glass of water, but the recipe says to soak with a little water. In general, now I do not understand how much water to pour into it.What proportions do you take when soaking agar? I made a soufflé for 3 proteins, 2 tsp. agar, soufflé like a frozen cream turned out.

For 6 proteins, you can safely add up to 600 ml of water, or even more, but I have not tried that much. The consistency is different, but I would not say that some are worse, just a little different. The skeleton of any soufflé is not agar by itself, but just its brewed solution. The more water (within reasonable limits, of course), the better the agar will disperse over the soufflé and the better it will keep its shape. I already wrote that if agar does not have enough water, it must be added and not be afraid of an overdose.

I do not call for pouring half a liter at once, try soaking it in 300ml, it should be enough)

By the way, soufflé with a lot of water is not only stronger, but also takes shape better. I like to make soufflés in silicone molds with small parts and if there is enough liquid in the soufflé, it completely fills all the cavities without my help. And since agar sets quickly, this is very important for me, there is no time to distribute in each mass along the bottom, and physically you cannot get everywhere

asked in the topic about Bird's milk cake but did not receive an answer. Please tell me how a souffle on agar tolerates freezing?
I cooked some time ago a cake with such a souffle, and put it in the freezer for 30 minutes, then changed my mind and took it out, left it in the mold for more than a day (I just left home) a little more than a day passed when I decided to take it out of the mold, looked and the cake cracked, but it would be fine with chocolate on top, one could understand, and then the souffle cracked The taste was also a little different from what it usually turns out. So the question now torments me is whether this souffle can be frozen or not. Has anyone had such a positive experience?

[Spit]

For 6 proteins, you can safely add up to 600 ml of water, or even more

Spit-Anastasia, for 6 proteins - how much agar and sugar per 600 gr. water? Please write the proportions.

Please tell me how a souffle on agar tolerates freezing?

Olekma-Katerina, I read topics about souffle, I don't remember in which topic they wrote that you can freeze souffle on agar and even for a long time. But she herself did not try to do so. Made on agar only once, Bird's Milk cake.

You can try freezing and thawing marshmallows / marmalade - they are also made on agar.

[Spit]

Spit-Anastasia, for 6 proteins - how much agar and sugar per 600 gr. water? Please write the proportions.

Sorry, I won't say, because I don't know, there are no strict proportions, plus everyone has different tastes. Someone loves softer and not sweet, someone stronger and sweet. Use Tortyzhka's recipe for now, she is a professional pastry chef and does it for the general public. And start not with 600ml, this is my maximum, but with 300, and then see how you like it, look for your proportions


I also read about freezing somewhere, but I can't remember where ... This is really done in industry, but our household refrigerators are different from special ones and the result may also differ. Even the same vegetables are stored frozen longer by industrialists, because technologies, quick freezing, etc.

Apparently, in order to say 100% whether or not you can freeze this soufflé, you will have to do it again, specifically I promise to write about the result

[Spit]

Spit-Anastasia, thanks for the answer! Experimentation is good, but you want to get good results. We love soufflé, I will do it more often.
Girls, tell me, if you add more water to the agar, does the soufflé become stronger or softer?

[Spit]

Spit-Anastasia, thanks for the answer! Experimentation is good, but you want to get good results. We love soufflé, I will do it more often.
Girls, tell me, if you add more water to the agar, does the soufflé become stronger or softer?

I'll try to deduce a pattern ...

Very, very tender 6 proteins; 3 parts agar; 250ml water
Very tender 6 proteins; 3 parts agar; 400-700ml water
Gentle and relatively strong 6 proteins; 4 parts agar; 250ml water
Elastic, strong 6 proteins; 4 parts agar; 400-700ml water
By the way, about experiments, yesterday it struck me to make a soufflé with nutella. Deliciously incredible! Better birds! Only the proportions still need to be selected. And the soufflé has a lot of village, but it's worth it!

I had a composition
3 squirrels (I always take the best)

1.5 tsp agar
150ml soaking water
50ml sugar

300g nutella (you need to take two times less, this is very much and very sweet, but still so tasty!)
150ml water to dilute nutella

[Spit]

Spit - AnastasiaThanks a lot for the proportions. Very useful information for me.

I'll try to deduce a pattern ...

Very, very tender 6 proteins; 3 parts agar; 250ml water
Very tender 6 proteins; 3 parts agar; 400-700ml water
Gentle and relatively strong 6 proteins; 4 parts agar; 250ml water
Elastic, strong 6 proteins; 4 parts agar; 400-700ml water More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=45282.0

It is understandable why nothing came of it. The recipe says to soak agar in a little water, so I poured it in so that a little bit of the powder would be hidden. Naturally, the agar solution turned out to be small in the end. I thought agar was to blame. Thickened it separately in a water bath and everything worked out, wonderful agar!

and it didn’t work for me what did my friends do. they are my experimental mice)))))). Someone will tell you what to do to make this white one. I really want to make it dull))))))

or you can try homemade cream instead of butter. They're like butter and white like snow

Today I tried the soufflé in industrial proportions exclusively, as they say, "for the love of art." That is, I did it not for food, but for ... I don’t know who is playing what, and I was playing food.

I just do not understand how they eat it later, it is naked sugar with spoons.

At one time, I somehow did not work out with agar - my syrup crystallized. And today a miracle happened! It turns out that you need to put the agar in the boiled syrup and it will be, "u" astie. But then of course there is also molasses, although it seems to me that if you reduce the sugar by this same amount of molasses, the result will be the same.

Proportions for 1 kg soufflé:

Proteins - 2 pcs.
Sugar - 430 gr
Treacle - 90 gr
Agar 10 gr.
Water / sugar 1: 4

Citric acid - a pinch
Vanillin
Condensed milk - 110 gr
Oil - 190 gr.
The proportions were taken on the website of the seller of confectionery industrial food "additives" (and the recipe for the use of dry proteins, at the rate of water / protein 1: 7).

Recommendations: boil the sugar syrup to 120 C, then add the soaked agar, with low heat, wait for the agar to dissolve, then add the molasses and bring to a boil (i.e. 110 C). Add the syrup to the whipped egg whites, at the end of the whipping add butter and condensed milk, whipped into a cream.

The finished mass is fluid, it must be poured. And quickly, because agar stabilizes and then nothing can be done with this miracle of confectionery thought.

That is, it is a pure "bird". I poured it into curly forms, took it to the balcony, let's see what happens by morning. But what I took a sample from ... sweet as much as horror. , eyes almost jumped out.



Dear gurus of confectionery industries, and store-bought sweets "Bird's milk" are also made with so much sugar? However, if you look at the marshmallow recipe ... the same amount of sugar, only instead of 300 grams of cream (a little + condensed milk) 250 grams. applesauce.