Nata333
I made a soufflé with cocoa
For one layer of soufflé I made a portion of 3 proteins. For them, 1 tsp is enough. with a mountain of cocoa.
Remembering that you can "squeeze" the color out of cocoa either in fat or at high temperature - I melted 80g of butter (next time I will take 50g), now I heat it before adding it to the soufflé, it still melts there, and it’s already ready warm puddle. Poured cocoa into the butter. And then follow the instructions. It turned out visually the same way
Quote: Wolchebnica

Quote: Wolchebnica from Yesterday at 20:28:53
Soufflé Bird's Milk
Wolchebnica
Nata333 I also tried to do it on water with cocoa. The color is the same and the consistency is also - I admit it. But the taste is completely two different soufflés.

And I also tried to make a soufflé with a banana through a blender, which I got out of it:
1. the banana is still a little bit peeler, although I even added lemon juice to it.
2. First cooked the syrup, then added the banana puree, then the agar.
3. The soufflé turned out to be more liquid, although I even put more agar than usual (I usually put 1.5 teaspoons for 3 proteins and I barely have time to decompose the soufflé into shapes, but then I put 2 tablespoons - the souffle poured).
As a result, the layer of banana soufflé was pressed down with a layer of biscuit, it was flattened overnight, I did not catch the taste of banana in the cake ... here.

Nata333
Quote: Wolchebnica

Nata333 I also tried to do it on water with cocoa. The color is the same and the consistency is also - I admit it. But the taste is completely two different soufflés.
I will have to try it with chocolate early, I was delighted
Quote: Wolchebnica

And I also tried to make a soufflé with a banana through a blender, which I got out of it:
1. the banana has turned a little bit peserell, although I even added lemon juice to it.
2. First cooked the syrup, then added the banana puree, then the agar.
3. The soufflé turned out to be more liquid, although I even put more agar than usual (I usually put 1.5 teaspoons for 3 proteins and barely have time to decompose the soufflé into shapes, and then put 2 spoons - the souffle poured).
As a result, the layer of banana soufflé was pressed down with a layer of biscuit, it was flattened overnight, I did not catch the taste of banana in the cake ... here.
So far, the conclusion is: boiled banana.
To be honest, I was going to stuff it raw along with the butter. In theory, banana puree can be mixed in liquid warm oil, it may not darken without air. On Friday I will try on the "squirrel" and I will report
Wolchebnica, thanks a lot for the experiments
Nata333
Wolchebnica, I report
I tried to blend a banana, mix it with liquid oil and stir in a soufflé.
I liked the taste ... but there were many disadvantages:
1) the banana still grows there, while the soufflé turns out to be gray
2) how much juice is not visible in the banana, but the soufflé turns out to be too tender
In general, too big disadvantages. I dwell on the option of kneading banana cubes in a soufflé.
The bottom layer was made with chocolate
Well, very tasty souffle
Truth used a different technology. I was haunted by whipping whites with something fatty in syrup (cocoa / chocolate / milk ...). When I trained for the first time, I still poured a spoonful of cocoa into the syrup. Not only did the cocoa not dissolve in the almost caramel syrup, but also when it was poured into the proteins, instead of increasing in volume as usual, the proteins fell off a little.
The second time I have already added fat to fat (butter to cocoa).
This I mean, I didn't want to add anything fatty to the syrup.
In general, I made a soufflé with syrup as usual, and melted chocolate with a small piece of butter (most likely without butter) I mixed it with a spoon.
Color, taste and consistency are a complete delight
If anyone needs a proportion (in the absence of chocolate animals), I used 2/15 (2 squares out of 15) from 100 g of a bar, i.e. 13 g of chocolate for 1 protein
I will take a photo another time, when I will do it for myself in a relaxed way.
WolchebnicaThanks again for the chocolate soufflé idea
Wolchebnica
Nata333 I see you experimented too

I just didn’t really understand what would be so terrible if you beat the whites with milk and chocolate syrup. This experiment was very successful for me.
Quote: Nata333

I was haunted by whipping whites with something fatty in syrup (cocoa / chocolate / milk ...).

Nata333
I meant that when you add standard syrup (sugar, water, lemon, agar) to whipped proteins, they (proteins) increase in volume by 1.5 times. And in the case when I added cocoa to the syrup, the proteins not only did not increase in volume, but also fell a little.
And it's easier to knead the melted chocolate already in the foam and not heat it up again. Well this is IMHO
Although there may not be a total difference in volume. It will be necessary to do both options and compare the volume. I'll definitely swell
If more options for combinations appear
Morkovochka
Girls, I was very upset! I got agar from Lily, well, let's master these birds right away! I was sure that it would work, because I was already a little familiar with protein (albeit without agar) In vain! The soufflé is not even remotely right. very fluffy, although it keeps its shape. Maybe you soaked the agar wrong? Visually, he didn't swell a bit (or shouldn't he?) Or maybe she put a little? For 3 proteins, 2 level teaspoons. Nata333 Wolchebnica tell me !!!!! You are already a pro in this business !!!!!
Nata333
"Very fluffy" is better than the first time I had "wooden" with rubber agar drops.
What was the filler?
If something is liquid (grated apricot, blended banana), then at the usual dosage (like yours) agar is not enough.
But if it's just butter (mixed, not whipped with foam), then it should be fine, if only the agar itself is weak ... I didn't take it from Lily, so theoretically it can be different from us
I was also interested in the phrase "although it keeps its shape" - how's that? That is, you cut off a thin slice and it keeps its shape normally? Then it's okay. The soufflé is, in principle, very tender. Quite comparable to a soaked biscuit.
Eh, it turned out messy ...
irza
Quote: Morkovochka

Girls, I was very upset! I got agar from Lily, well, let's master these birds right away! I was sure that it would work, because I was already a little familiar with protein (albeit without agar) In vain! The soufflé is not even remotely right. very fluffy, although it keeps its shape. Maybe you soaked the agar wrong? Visually, he didn't swell a bit (or shouldn't he?) Or maybe she put a little? For 3 proteins, 2 level teaspoons. Nata333 Wolchebnica tell me !!!!! You are already a pro in this business !!!!!

As soon as I received the agar from Lily, the first thing I did was make a bird. The soufflé also turned out to be tender and fluffy, and not rubbery. As I was later explained, I boiled agar a little, it takes longer.
Wolchebnica
Morkovochka, I put agar on 4 eggs 2 tsp. without a slide (but agar can be different, and eggs too, so you need to adjust). When you fill it with water, it swells (of course not like gelatin), this is especially noticeable if you add water literally 2-3 tbsp. l. - it turns into a thick gruel. And I also agree with irza, that you need to boil a little longer, the syrup becomes thick and small grains of agar should dissolve.

Good luck!
Wolchebnica
Hey everyone! I came here with a new experiment. Made a soufflé with caramel sauce (which for creme brulee cake). The taste of the soufflé turned out to be just drop dead, very, very tasty.
I made a soufflé for a sample of three eggs, 1.5 tsp. agar.
I cooked caramel sauce per 100 g of sand.
Agar was introduced into the whipped proteins, as usual with sugar syrup (only the syrup rate was halved).
I added the caramel sauce to the whipped butter, and beat everything well again.
The oil was somewhere around 70-80g. I have no scales. The only thing I think next time add less milk (cream) to the caramel sauce, so that it would be thicker.The soufflé turned out to be airy, although it kept its shape well.
I combined the agar syrup with the proteins, and then added the crème brulee-flavored butter.
The soufflé turned out to be very tender and very tasty.
Nata333
How interesting. One question - how much oil was there? And then I maximum (if only add oil) for 3 proteins 100 g of oil. But if with some other filler ... from 0 to 100g. So I'm wondering: how much was needed for "tasty"
Antonovka
Girls, my butter melted and then there were yellow streaks of butter in the Bird's milk
Nata333
Antonovka, the oil must have melted! When brewing proteins with syrup, the temperature is about 50 * C. And the fact that you did not completely stir the melted butter in the souffle ... As the nude nude nude used to say in childhood. In general, I melt the oil in the micro beforehand, and knead a warm puddle in the soufflé.
Antonovka
Nata333,
I didn't manage to mix it in properly - while I was fighting with liquid oil, the airiness disappeared. It still turned out very tasty, but for me it was soft. In the next. once a little more agar-agar I will add
Nata333
Of course it disappeared, it is. Any fat saves proteins. But you interfered with it with a spoon, and not with a mixer. And when the syrup was poured, the volume increased? I have about how much the volume grows, so much and sits down from the oil. To reduce the mixing time, I also heat the oil
At the expense of agar, the conclusion is correct. Everything empirically
Wolchebnica, thanks for the details I will try
Maybe the sauce is better to boil longer? I once decided to boil it to make it thicker ... so after cooling down I could not stir it in oil - purely pieces of toffee dangled.
Antonovka
Nata333,
To be honest, I don’t remember if the volume increased when the syrup was poured. In general, the song happened to me with syrup - either I digested it, or the citric acid was expired - after adding it, the syrup became crystals I bought a new bag, I will try again - homemade ones demand. I wonder what temperature the syrup should be?
Nata333
I do 127-130 * C. I measure it with a multimeter (I took it away from my husband), because the temperature probe is lying.
Once I also crystallized the syrup. But I sin on the fact that I may have washed the saucepan poorly from the previous time and there was something to crystallize around. This should be tortured by chemists (what sugar in boiling syrup needs to crystallize). But then it never happened again.
Antonovka
Nata333,
I don't have a multimeter, but the temperature probe is declared up to +200. As far as I’m lying, I don’t know, I was also guided by these figures
Nadyushaplus
Girls! Yesterday I made "Bird's milk" and it didn't work! More precisely, it tasted more like a protein cream and did not freeze after a night in the refrigerator. Not bubbly, not rubbery. I added little lemons to the taste and very sweet. How many lemons to add to a basic recipe? And after pouring the agar into the boiling syrup, the foam cap did not rise. What did I do wrong? I added butter with condensed milk to one part, strawberry syrup to the second, and left the third part like that. Which oil with thickening. it tastes like a creamy soufflé, but not bird's milk, and without additives, protein cream and that's it. Help !!!
Wolchebnica
Nadyushaplus, I don’t even know what to advise you. Perhaps the matter is in agar? I put 1.5 tsp on three eggs. I try to put agar and soufflé in the form, running straight, freezes instantly. And after half an hour in the refrigerator, I take it out of the mold and then decorate the cake (this is when the soufflé is laid in layers between the biscuit). Everything is just wonderful.
As for the sweetness, I personally put less sugar than indicated in the recipe, well, I don't like it when it's too sweet.
Nadyushaplus
I put 3 tsp on 5 proteins. agar. Therefore, apparently, the agar is not the point. And now I have tasted the soufflé well, the grains of agar are felt. Soaked in water at room temperature for 30 minutes. After all, what did I do wrong? Cake, ay!
Wolchebnica
If grains of agar are felt in the soufflé, then there is only one answer - it is not cooked in syrup. It was necessary to let the agar syrup simmer a little longer.
Nata333
Nadyushaplus, and there was enough water to soak the agar? By the end of the soak, if you scoop up to the bottom of the agar container with a spoon, does the furrow remain or almost level?
And of course it's enough to cook.
Nadyushaplus
How much does agar syrup need to boil? I soaked for 3 tsp. agar in 1/3 cup of cool water. And, as I already wrote, there was no foam in the saucepan after adding agar.
RybkA
Quote: Nadyushaplus

How much does agar syrup need to boil? I soaked for 3 tsp. agar in 1/3 cup of cool water. And, as I already wrote, there was no foam in the saucepan after adding agar.
I let it boil for 3 minutes for sure, so that it would be clearly visible what was boiling, and I was interfering, interfering ...
nut
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 there 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
Millionaire
nutthanks for showing the cake
Quote: nut

and at the end of 2h. l. agar diluted in 4st. l. water
I, of course, will go and read Tortyzhkin's lessons, but for now I will ask: can I add gelatin instead of agar? Or will the effect be wrong?
Shum
the wrong effect will be. It will not hold its shape well, and, as it were, spread slightly.
ElvisMel
Girls, dear ones, help! Where to buy agar? I do not have it in retail anywhere, I called wholesale companies, they sell only in bags. I VERY WANT THE BIRD'S MILK SOUFFLE !!!
Husky
ElvisMel
This online store on our forum sells agar and many others. Look HERE
Shum
The girls decided to try to make Bird's milk ...)) I prepared all the ingredients in advance, soaked the biscuit. Everything was going well until I started checking the syrup ... When I was cooking, I did a fork test. When blowing, instead of threads, bubbles began to inflate and fly out of it. I waited a little more, probably a couple of minutes, cooked. All the same, the same bubbles flew out. I also tried to do a test on a ball, but all the time when it dripped into a glass of water, it completely dissolved immediately in water ... I was very afraid to digest it .. Well, in general, I decided that the syrup was ready and put in lemon and then agar (4 tsp. l. without a slide soaked in 16 tsp. water). But they wrote that the syrup should then rise with a hat. It seemed to have risen quite a bit, I interrupted it for 20 seconds and turned it off. Then he did everything as it should be. But when I held it in the refrigerator, the soufflé was something between a soufflé and a cream. It's kind of as plump, but not rubbery as it should be. It can be smudged if desired. But in general it turned out deliciously.
Questions:
1. Did it fail because I didn't cook the syrup? (a rhetorical question )
2. When I mixed the agar, the syrup stopped boiling. Was it worth the wait until it boils? After all, its properties are revealed at a current rate. above 100 C.
3. When the syrup starts to boil, should the heat be reduced to a minimum? I reduced it so as not to digest it.
Look like that's it. Then I'll post the photo.
Wolchebnica
Shum
1. I didn't cook the syrup, the ball in the glass should still turn out.
2. When you add agar to the syrup, you need to let it boil to completely dissolve it (I let it boil for about 1 minute). After adding agar, the syrup should be transparent, homogeneous, without grains, thick when viewed on a spoon - this means that the agar has dissolved.
3. when the syrup starts to boil, I reduce the heat to a minimum, but so that it boils slowly.

After adding agar syrup to the whipped proteins, the soufflé already begins to set at room temperature.

I hope my statements will help you understand the essence of this issue

Good luck!!!
Shum
Thank you Wolchebnica
Here is a photo, as promised, of my "Bird's Milk"
Soufflé Bird's Milk

And another photo))) My sister just took a picture of a cake. I decided to joke. This is a picture of Pacman from a computer toy, if anyone knows. I used to like it as a child))

Soufflé Bird's Milk
Tatjanka_1
but you can clarify: can Agar be replaced with gelatin or not?
Husky
Tatjanka_1, here is what Tortyzhka says about this:
"There are a lot of questions about how to replace agar. Girls, there is nothing to replace agar in soufflé. Or look for it or even do not take it. There are many" homemade "recipes - on gelatin, on semolina ... it makes sense to deal with them. But be prepared right away that will be "not the same, but more or less similar." The real Bird is only agar. "
But if you still decide to replace agar with gelatin, then I found the proportions that Tortyzhka also gave, but not for soufflé.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30252.0
Tatjanka_1
thank you husky
artisan
I got the form, got the agar, the case turned up.
And now the control questions.
Form Winter Palace, should it be greased with melted butter before spreading the soufflé? Or how?
From a portion of 6 proteins, does it just fit into the mold or still need to prepare a container?
To all who responded, my thanks !!
Husky
artisan, Lika can answer this question for you exactly. She made a bird in this form. I found her post, see what she writes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.0
artisan
Lyudochka, it was on the basis of this post that I asked .... I didn’t understand what kind of oil to smear exactly and whether it should be done or not ...

I read the basic recipe again !! The oil issue is removed !!!! Oh, this inattention is mine!
artisan
Cake "Bird's milk for Alla"

Soufflé Bird's Milk

Here it is! did! The fix idea was, within a year, to acquire this form and make a bird. Well, it worked out better with the form, they gave it ... but with the bird ...
Tasty, but here you feel some kind of powderiness, or something ... Tell me, can it be due to the fact that the proteins are killed?

There was a catastrophic lack of time to decorate, so blanks of butterflies were used, and they turned a little white ... But the birthday girl was happy!
irza
Mistress, very healthy design turned out! The black-and-white combination looks very stylish, but I generally don't talk about appetizing.
As for the powderiness, as you write, I am more inclined that this agar is not boiled and it is not sufficiently dissolved. When I first met agar, I had a similar effect.
artisan
irza, Thank you! so .. and more details, please. My syrup was whitish ... how much should I cook then and to what extent?

(relatives called the cake Monomahini's Hat)
NatalyaN
Quote: Master

(relatives called the cake Monomahini's Hat)
nooo, Monomakhini's hat - it's a different shape for me ...
Qween
artisan , this is a soufflé !!!!!!!!

Eye-catching!
Qween
artisan, are you asking about the powderiness in the taste, or in the structure of the soufflé?
nut
The syrup must be boiled until a plump ball, drip into cold water and feel the ball with your fingers, I did this and everything worked out, but about agar, they threw the soaked agar into the syrup, which has already been boiled to the state of a ball and quickly, quickly, briskly mix it up, at first it will foam, but we interfere, then the foam will settle and the syrup will be almost transparent - everything is ready, it takes about a minute to intervene the agar - so I did this No grains or something else
Mistress, tell me how you baked the cake, it turned out painfully pretty
irza
Quote: Master

irza, Thank you! so .. and more details, please. My syrup was whitish ... how much should I cook then and to what extent?

Oksana, on page 13 of this topic there was a conversation about undercooked agar.
Summer resident
artisan Aerobatics as always
Gasha
Oksanka, this is a miracle !!! Teach me how to do it in uniform? I can not imagine...

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