Soufflé "Bird's milk"

[leka]

leka, don't be shy !! I just don't know how at one time, two and three are ready !!
And I'm not talking about the cut !! I like it so much that there is also a lot of biscuit, and not a thin layer. I love it so much !! To have a lot!

Thank you Husk! Praise from such a master: bravo: worth a lot! Although I have been baking since I was 15, which is almost 25 years old, I learned about all sorts of decorations and cool little things thanks to the forum. And so she decorated everything in the old fashioned way. And now my bastards, they praise me and brag to friends when they treat them with my "works". One child loves me without soufflé at all, and the other (losing weight) eats only soufflé and then only after telling her that agar is losing weight.
So I'm twisting myself to please everyone.Husband finally said to read his own less, otherwise the boom will soon expand the doorway

[Cake]

Well, I finally cooked it - this bird, I just got ready for a long time, I learned the whole topic almost by heart, and the more I studied, the more I did not dare to cook it, I was not sure of luck, not that I would be afraid to translate the products, I just feel sorry for the precious time, and I cook everything practically for the guests, there is no time to rework, but here it was necessary to attach the proteins left over from the preparation of mayonnaise, so I decided not to throw it away, surprisingly the Bird turned out to be wonderful, though the proteins did not want to beat, but here I think the fault is that they stood in the refrigerator for a day.
Cake , thank you very much for such detailed instructions and everyone who shared their successes and punctures, you helped me a lot,
Now a couple of questions: I don't have enough acidity for my taste, will I not spoil the soufflé if I add lemon juice?
And somewhere else the problem was discussed that in the finished souffle there is a slight graininess, despite the fact that the Bird was appreciated by everyone as awesome, it seems to me that this problem is still present.

NIZA, well done that I decided !!! She's worth it !!! I don’t hear grains at all, the soufflé melts straight to my mouth, and I just put more lemons, because I also like not cloying, but I also drip almond essence and sprinkle with almond petals ... the taste is just - I don’t get up And mine has already been eaten

[leka]

leka from the appearance of your bird, I generally bastard my consistency, it seems to me that it turned out a little denser, or I got vigorous agar, or maybe I dissolved it a little in water, what consistency should this agar gruel be?

Oh thank you!!! I ordered agar from Lily, for 3 squirrels I put 2 teaspoons soaked in 8 tsp. water, consistency like baby puree was

[NIZA]

NIZA When I first wrote a review for my bird ... I wrote that I had such a graininess, I thought that I had a lot of sugar, and then I corrected this post, maybe you read my review, I also asked at first, and then I think ... okay .. I will erase * JOKINGLY * until no one saw, did not want to get under harsh criticism, I was afraid to bake myself

[Svetik]

And my porridge was thicker, I was afraid to pour a lot of water

Svetik You see, I did see, but how did you get out of the situation?

Svetik, did you have graininess from another, like?

No way, I just gave up on this business, the worst thing is that I don't remember .. well, I must have it, or maybe I didn't add it, my hands were already cowardly when I cooked the syrup, all the time it seemed that I would do something wrong. ..... and then put it on the table and no one finally could think of anything, as it should be ................ everything went, asked for additional * JOKINGLY * in the next once I will do everything right

This time I won't have round eyes, I'll try to do it right

Did you add the syrup slightly cooled, or just boiling? I poured directly from the fire, so that the proteins would be well brewed, I have purchased eggs, somehow scary

I'm straight boiling, like a pencil

My sufferings about the soufflé: I received agar from the Peki Sam store by courier, and immediately began to cook for 3 proteins (with 2 teaspoons of agar). The whites whipped well when the syrup was poured in, there was not even a hint of thickening, it was no longer thank God. In short, it did not freeze and settled down. I decided to finish off the topic with new 3 proteins: I increased the agar to 3 hours. l. and cooked the syrup longer. As a result, the agar is slightly felt and the soufflé is not cut, but smeared. M. b. is the agar problem?

It is possible that you did not cook the agar. After adding it to the syrup, you need it to boil. I keep it boiling for about a minute, and at this stage, after boiling, the fire can be reduced.

I read here that the bird does not work well with gelatin. Here is my cake in a cut (I did it for home, so I didn't really decorate it). Soufflé did: beat 10 proteins with 1 tbsp. sugar and 40g. gelatin (dissolved in 150g water) and immediately combine with butter cream (10 yolks, 1 tbsp sugar, 1 tbsp milk, 1 tbsp flour in a water bath and cool, mix with 300 g butter) The soufflé shrinks a little, but keeps shape well. For lack of agar, I use gelatin and am very happy.

[linok]

M. b. is the agar problem?

Not m. B. , but EXACTLY. Tear off their head for such agar! you put in the horse's portion. even without any "procooking" normal agar would have glued the corollas tightly at the moment! It's a shame ... Agar is expensive and its pale yellow tasteless powder is easily falsified by anything, especially gelatin. And gelatin does not tolerate brewing ... In short, one piece of advice: look for normal agar elsewhere. And for 3 proteins, no more than 1 teaspoon of it should go. if it is of normal quality.

linok , you did it very nicely! I doubt a little that this soufflé will cut just as beautifully and hold resiliently after several hours without a refrigerator. Besides, reading your recipe, I see. that the proteins in the cream remain absolutely raw If it is in the protein. God forbid. pathogen, then it will enter a smart nutrient medium (sugar + milk + flour) and multiply literally a few hours before the critical mass. And no refrigerator can help stop this process. So we can only hope for luck ...
By the nature of her work, she is familiar with many specialists-technologists of confectionery and bakery production. So, if they could offer us an alternative to agar (1000 rubles per kilogram, the most expensive ingredient !!!), they would have offered it long ago. the same agar in the purchase of 89 rubles per kilo. not sickly difference! we would have technology .... yes no it. The reputation of my pastry shop is too dear to me. to. how are you. hope for luck ...

Referring to your experience and professionalism, I will not argue that this recipe is not suitable for mass production. But for home use it is quite acceptable. It also maintains its shape, does not lose its elasticity and is perfectly cut. Dream to get agar and try to make with it

[linok]

linok, shape, elasticity, as well as my experience in this case are completely secondary. RAW PROTEINS IN THE RECIPE - this is the biggest disadvantage in your soufflé recipe, soaked gelatin at room temperature becomes moldy in a day. In microbiology, gelatinous gruel is an ideal breeding ground for the growth of bacteria and other protozoa. Actually like agar gruel. It grows instantly. In the case of salmonellosis, even no bacterial growth is required - the infected egg will instantly manifest itself in the product. and the younger the person, the more he will show. So at least don't give it to kids.

All my advice is IMHO, so I don't impose on anyone and I don't pretend to be the ultimate truth. In this situation, if 4 generations of the family ate this cake and nothing ever happened, then it is unlikely that after my post this cake will be excluded from the menu. Everyone determines the degree of danger himself.

Perhaps I wrote wrong about gelatin, it was brewed in a water bath, but otherwise I will not argue. Our bacteria will not have time to start, eat the cake. eats instantly. I will definitely listen to your advice.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15211.0

In parallel, a very similar recipe is being discussed. Everyone is delicious and no one was poisoned
So I'm the only one such a reinsurer

Girls, the recipe is really similar .... but the taste is still different from the one discussed in this thread.

I just wanted to ask - who ate our Roshenovsky "Cappuccino" - does it also look like a "bird"?

[Cakes]

Hello girls! Here, the second time I tried to make a "birdie": the first time I did it on gelatin (and I will not try to do this anymore), the second time with a recipe Cakes, I read everything carefully, several times, I prepared a saucepan for syrup, soaked the agar, and still it did not work out, judge for yourself :(


By consistency, everything can be seen in the photo, but still in the souffle you can feel agar, grains such as sand: (Why did it happen? I did this: 3 proteins, a glass of sugar, 2 tsp. Agar (I poured water, but it did not porridge, but a little thinner), added butter and condensed milk.

[Makjuliya]

I just wanted to ask - who ate our Roshenovsky "Cappuccino" - does it also look like a "bird"?

I ate very much I love him !!! But .... I don’t know, it’s not quite a bird there .. it seems to me .... Although I must try again I would very much like to get a recipe somewhere

Makjuliya , and I had a taste of powder ... I haven't tried it the second time

[Cakes]

Hello girls! Here, the second time I tried to make a "birdie": the first time I did it on gelatin (and I will not try to do this anymore), the second time with a recipe Cakes, I read everything carefully, several times, I prepared a saucepan for syrup, soaked the agar, and still it did not work out, judge for yourself :(


By consistency, everything can be seen in the photo, but still in the souffle you can feel agar, grains such as sand: (Why did it happen? I did this: 3 proteins, a glass of sugar, 2 tsp. Agar (I poured water, but it did not porridge, but a little thinner), added butter and condensed milk.

If grains of agar are felt, it means that you did not completely melt it, therefore the consistency is not dense enough

If grains of agar are felt, it means that you did not completely melt it, therefore the consistency is not dense enough

Thank you, most likely it is. Can you boil agar? But I was under the opinion that gelatin should never be boiled, and the agar was afraid that it would not boil along with the syrup. Next time I'll keep it on the fire longer.

[Makjuliya]

Makjuliya , agar is necessary necessarily boil! Tortyzhka told us strictly. That's the whole difference: gelatin is not allowed ... no, no, but agar is a must!

[linok]

Not m. B. , but EXACTLY. Tear off their head for such agar! you put in the horse's portion. even without any "procooking" normal agar would have glued the corollas tightly at the moment! It's a shame ... Agar is expensive and its pale yellow tasteless powder is easily falsified by anything, especially gelatin. And gelatin does not tolerate brewing ... In short, one piece of advice: look for normal agar elsewhere. And for 3 proteins, no more than 1 teaspoon of it should go. if it is of normal quality.

linok , you did it very nicely! I doubt a little that this soufflé will cut just as beautifully and hold resiliently after several hours without a refrigerator. Besides, reading your recipe, I see. that the proteins in the cream remain absolutely raw If it is in the protein. God forbid. pathogen, then it will enter a smart nutrient medium (sugar + milk + flour) and multiply literally a few hours before the critical mass. And no refrigerator can help stop this process. So we can only hope for luck ...
By the nature of her work, she is familiar with many specialists-technologists of confectionery and bakery production.So, if they could offer us an alternative to agar (1000 rubles per kilogram, the most expensive ingredient !!!), they would have offered it long ago. the same agar in the purchase of 89 rubles per kilo. not sickly difference! we would have technology .... yes no it. The reputation of my pastry shop is too dear to me. to. how are you. hope for luck ...

Hello everyone, I'm new here, new about making just such a soufflé with custard and was originally in the recipe. More than 20 years ago, the BIRD'S MILK cake (not to be confused with the BIRD) was invented by the chef of the Prague restaurant. By the way, he has a patent for an invention. I got this recipe at the same time from a friend who worked there and only in Prague this cake was originally baked. So, of course, they used Agar-agar, but they gave me the recipe in terms of gelatin. I must say right away that without a refrigerator a day (well, not at 40 degrees, of course) lives normally, freezes well with gelatin. Regarding microbes, believe as a physician that before using eggs they must be kept in chloramine for 30-40 minutes, if (God forbid) there is an infection inside (salmonellosis), then no boiling syrup will help only boiling for 10-15 minutes (you can get sick from a soft-boiled egg) Basic hygiene and cleanliness of the workplace helps to avoid trouble
But the BIRD cake is prepared with a protein soufflé, each cake is wonderful and very tasty in its own way, but still it seems to me that you need to separate these two cakes by name
In general, I'm just wildly delighted with how you cook, and what kind of cakes you make ... I will study ...

So!!! This is who I will stick to !!!
I don't know the intricacies of authorship, but it doesn't matter to me.
I am interested in such a question. If the temperature of proteins, within 10 minutes, is 70 degrees (and sometimes 78) is this enough for disinfection ???
And about this chloromin. Is it in the pharmacy? And after I, for example, soaked a portion of eggs in it, pour it out already?

In general, we are glad to welcome you!

More than 20 years ago, the BIRD'S MILK cake (not to be confused with the BIRD) was invented by the chef of the Prague restaurant.

What kind of cake is this "Birdie"?

[Raccoon]

If I understood correctly Raccoonthen Bird's milk is what I make, with gelatin and custard yolks + milk + flour. And the Bird is what it does Cake... Right?

I always made "Bird's milk" - proteins, sugar, butter, gelatin. I never added yolks, because it seemed to me that the milk should be white, even though it was "bird's".
When Agar appeared, she put it instead of gelatin. But "Birds" I don't know.

[Raccoon]

If I understood correctly Raccoonthen Bird's milk is what I make, with gelatin and custard yolks + milk + flour. And the Bird is what it does Cake... Right?

Yes everything is correct. Bird is a protein-custard soufflé, and Bird's milk is a cake with a soufflé made of proteins and custard.
Egg handling rules

The processing of eggs is carried out subject to their complete immersion in the solution in the following order:
- I - treatment in 1-2% warm solution of soda ash;
- II - treatment in a 0.5% solution of chloramine or other disinfectants permitted in accordance with the established procedure;
- III - rinsing with running water for at least 5 minutes
accordingly, everything then pours out)))

For Salmonella, 70 degrees is not enough. Boiling is required (95-110) for 10-15 minutes. As a rule, the eggs themselves (their inner part) are very rarely contaminated. Most often, the infection comes from the outside from the shell. Shell processing (yes, simple shell washing) will help avoid trouble

Chloramine is sold in pharmacies. If there is no chloramine, then pharmacies can offer any other preparations for disinfection (for example, for treating dishes of infectious patients), instructions for use are usually always available.
What can be replaced.
Bleach "Whiteness" -40 ml per 1 liter of water. then place the eggs under running water for 5-10 minutes

[Raccoon]

Raccoon,
What passions Doesn't it help to wash them with soap? I just always do that. Now we'll have to process them differently, apparently

[Raccoon]

Raccoon,
What passions Doesn't it help to wash them with soap? I just always do that. Now we'll have to process them differently, apparently

you can just use soap, you can just wash well with water. In winter, it's not so scary at all, for the house we usually only wash with water, especially if the eggs are not very clean, but those who make cakes for sale, especially in summer, I would protect myself and wash them white.

[Raccoon]

Raccoon,
Thank you very much for your reply. My fear of raw eggs is so developed that I am afraid to even make mayonnaise with eggs. But I remember there were times when dad drank raw eggs to treat his stomach

Don't be afraid. Eggs are checked in factories. Such moments that the egg is infected from the inside are such a rarity that you can not talk about it, but the surface treatment gives a 99% guarantee. This is how eggs are processed for kindergartens and in sanatoriums

[Raccoon]

Raccoon

My fear of raw eggs is so developed that I am afraid to even make mayonnaise with eggs.

Very reasonable. Salmonelloso m have been ill with their whole family .......
Salmonella is very insidious, and eggs should be washed with a separate washcloth, in no case, not the one you wash the dishes with. In a wet environment, it spreads at lightning speed ... It is better not to wash it with whiteness, there is such an amount of chlorine! better dishwashing detergent with disinfectant additives ..
As a rule, epidemics of solmonillosis occur in summer ... When breaking eggs, use a separate bowl. First, break it into it, then pour it into the general mixture. Salmonella is afraid of acid. Therefore, adding lemon juice and apple cider vinegar will neutralize it. And quails do not get salmonellosis, try quail eggs ...

[Raccoon]

Raccoon Very reasonable. Salmonelloso m have been ill with their whole family .......
Salmonella is very insidious, and eggs should be washed with a separate washcloth, in no case, not the one you wash the dishes with. In a wet environment, it spreads at lightning speed ... It is better not to wash it with whiteness, there is such an amount of chlorine! better dishwashing detergent with disinfectant additives ..
As a rule, epidemics of solmonillosis occur in summer ... When breaking eggs, use a separate bowl. First, break it into it, then pour it into the general mixture. Salmonella is afraid of acid. Therefore, adding lemon juice and apple cider vinegar will neutralize it. And quails do not get salmonellosis, try quail eggs ...

I agree that in the summer it is all the same good to treat with chloramine. These preparations contain chlorine, while its concentration in the solution is small, but destructive for salmonella. Chlorine does not penetrate through the shell, and rinsing after processing for 5 minutes leaves no smell or microbes)))

In quail eggs, salmonella is the same as in chicken eggs. We just don't eat them in the same amount as chicken. Any eggs need to be washed ... from quail to ostrich - hygiene, and not only from salmonellosis.

Due to the high body temperature (42 degrees), quails are resistant to infectious diseases, in particular, they never get sick with salmonellosis

🔗 I have no doubts about the authority of Japanese scientists.
Another thing is that quail can be bred, as a rule, in the same farm with chickens, or packaged at the same enterprise, where chicken eggs are packed - hence the infection can appear on the co-shell.
The head physician of the infectious diseases hospital advised us about quails at one time, upon discharge ... We only used them for three years later ...

Girls .. upset to tears
I knocked off my feet in search of agar .. I ordered it through no .. finally he came .. I reread everything Temko three times .. but I think I will definitely not make mistakes ... I prepared (processed) the dishes, began to cook the sling .. everything went like clockwork .. it boiled down to a hard ball (it just crackled when thrown into a glass) .. and then it dawned on me that I had no citric acid ...added soaked agar ... in short, everything went well, as a result, the syrup turned out to be transparent and homogeneous. I whipped the whites, added syrup ... whipped it, as it didn’t really increase in volume, this was the first thing for me .. afterwards I "mixed in" softened butter with a spoon .. and then something happened .. when I put it into molds (I have silicone on 6 cells) the first two laid normally .. then the masses of the order in front of the eyes to "thin out" and bubble !!! as a result, the soufflé turned out to be soft from the form, in principle, jumped out, but in consistency - even with a knife on bread, smear ...
Could it be because of the lack of lim. brush ??? What did I do wrong ?! Help!!!! I sleep and see this souffle
Thank you in advance

Girls, tell me how much "maximum" can this soufflé be stored in the refrigerator?

Girls-and-and-and-and !!)) how much water to pour for cooking syrup ?? I don't see it in the recipe.

[son]

son, that's about the water at Tortyzhka ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.0

"We cook the syrup to" white bubbles "or test it in cold water until the test is" for caramel. "I add a lemon and pour in the agar gruel. I mix everything quickly and vigorously. If you don't understand what I'm talking about, look at the protein technology, there are pictures."

400 g of sugar is a little LESS A GLASS OF WATER. I've cooked 30 times already and it always works out, I don't put any butter and the soufflé is as hard as marshmallow, but it melts in my mouth

Lorik did not stagnate for more than 3 days

Lenchik, he's lucky, but I did it on March 8 with my mother-in-law, and somehow he didn't go, the boys didn't eat. And he stood for a week, so I stood over him and thought whether to eat or throw away, I decided to throw it away so as not to open, the eggs still

[DJ]

DJ , but it was necessary to freeze! I've been doing this lately. I see that they haven't eaten in 2 days, interest has disappeared, and then there is nowhere to endure - I immediately send it to the freezer, then as a find)))

[RybkA]

RybkA Thanks for the idea, I didn't think of it

Girls, maybe an off-topic question, but I don't know which one to ask Temko. If there is a layer of bird's milk in the cake, then how to level it with mastic? Is it possible to glaze that layer, birds, with chocolate icing, and then level everything with ganache? How are you doing. I can’t find your work with a description, I know for sure somewhere-read-saw?

[chiran-n]

Girls, maybe an off-topic question, but I don't know which one to ask Temko. If there is a layer of bird's milk in the cake, then how to level it with mastic? Is it possible to glaze that layer, birds, with chocolate icing, and then level everything with ganache? How are you doing. I can’t find your work with a description, I know for sure somewhere-read-saw?

It seems to me that the bird should be between the thin biscuits, if you plan to cover it with mastic later, well, it’s more convenient, probably.
Now chiran-n come and tell, she made a guitar out of a bird