Soufflé "Bird's milk"

Birdie between 2 layers of thin biscuit. Then level it like a regular cake. Once I made a biscuit-bird-cream under mastic butter + chocolate-mastic. But I liked it less ...

I want between two biscuits, and equalize with ganache (I really liked the ganache), but I am worried that the ganache may not stick to the bird, and the mastic will crumble when it hits the souffle.

If the soufflé is according to the cake recipe, then 100% will not crumble. In fact, it is a protein cream (it does not decompose on it) and butter + condensed milk. And on the bird you need to very carefully apply the cream - it does not hold very well at first, but then it sets well in the refrigerator. If you are very afraid, lay out the sides with a biscuit, and put the soufflé like in a box!

Yes understood. Souffle Tortyzhkino. Thank you

Cake, Mistress, I, Alesja help with advice, please. And how to plant a cake with a bird soufflé (cake recipe on agar)? Put him under the press too? or how to level the cake so that later, when the cakes settle down, the mastic does not sag on the sides and does not bristle?

I don’t shrink the souffle in any way - it doesn’t shrink for me. I do it, put it in the refrigerator for 3-12 hours. What is more, what less it costs no difference. Nothing is a bruiser and everything is leveled perfectly!

When cooking syrup for 400 g of sugar, 100 g of water. More water is possible, it will just take longer to cook (until the water evaporates).
Stored for quite a long time, up to a week, probably. Eggs in a biscuit, and eggs in a soufflé - but they are also heat treated!

Put him under the press too? or how to level the cake so that later, when the cakes sit down, the mastic does not sag on the sides and bristle?

It seems to me that if you put such a cake under a press, then the bird will just climb out. And why should it be compacted ??? It's a souffle !!!! It should be airy. Just a smeared cake, I press it lightly, first with my hands, and then putting a plate on top, that's all. You can level the edges by cutting the edges with a knife, but about the mastic, this is me ...

[Mistress]

I meant: level the board like a Husky))) well, now it's clear: you still need to put the board)) thanks for the answer. Mistress why "about mastic, it's me a pass ..." don't you wrap the souffle with mastic?

I had only one cake with a Bird and mastic .... and probably three with mastic. So here I am no advisor, I am at the back of the classroom

[son]

son , the board is optional. I never put it on a souffle. And under the mastic everything was fine! And under the cream too!

[Mistress I, chiran-n]

Mistress I, chiran-n , girls, thanks. I tormented everyone with questions - for a very long time at first I think how to cook, read, calculate.

[DJ,]

DJ, I will quote Tortyzhka (March 14, 2009): "Why is there no butter in a shop soufflé? For two reasons. 1. As soon as oil gets into the soufflé, it immediately begins to" sit down "and decrease in size. "weighed 10g, but looked 100g", especially in a small piece (cakes), where they sell not by weight, but by type. 2. Oil is unstable in storage.The shelf life of the soufflé immediately decreases from 5 days to 36 hours! And later, the oil begins to turn rancid and damage is visible visually. The substitution with margarine is ineffective, although some people do it. "

[Pinagri]

Pinagri Thank you! Now I definitely have no doubts that I did the right thing what I threw out

To your health! I ice it, delicious then

[Leka]

LekaLekochka tell me, you often cram a bird with fruit into the layers of cakes. Could it be more detailed, the cake needs to be impregnated, the fruit needs to be boiled, do you make the bird with butter and thickening or not? It is very beautiful in your cut-outs, and you probably often do it deliciously: nyam: The hairpin says it will part, you need to fasten it with something

I invite everyone to Preparations to experiment with Bird's milk!

I make a bird almost every other day, everyone asks for cakes with it. Soak the cakes with syrup from the fruit (canned) that I put in the cake. Then I put a layer of the bird and spread the fruits from the jar on it. On top of another layer of soufflé, cover with a soaked cake and if they ask for a heavier cake, then I repeat everything again, if not, then I smear the remains of the bird around the edges and on top and then decorate with cream

A bird with butter and thickening or nothing, just a protein soufflé?

Just a soufflé, I just don't understand WHAT CONDENSED MILK and so sweet, I just add flavoring

Condensed milk. In the store soufflé, it is also not. It also "sows" the soufflé significantly, raises the product like oil (with a decrease in volume). A common practice is the "Condensed Milk" flavor. Do you need condensed milk in your homemade soufflé - it's up to you. "Sweeter than sweet" mass is for an amateur, but the taste and aroma of condensed milk, and even complete with butter, is 100g enough for 6 condensed milk proteins (2 - 3 tablespoons)

This.

And I put butter and condensed milk in a souffle Very tasty!

And now I am also with agar, for 2 days already. But I don’t know how to use it, because I don’t have it in powder but with long transparent strings. They said it was even better. But only I can measure out with teaspoons, but I don't know how many cm to cut off and what to do with it next. Here he is, some Chinese. And I am already so tuned in to the bird, I adore "Bird's milk". ... I really hope for the help of the audience.

[Giraffe]

Giraffe I think that agar can be ground into powder in a coffee grinder and will be like everyone else

Yes, crush him a bit and enough. IMHO, when agar is in the form of such "spaghetti" or in plates, it is much more likely that it is pure, "uncharged"

[giraffe]

because I have it not in powder but with long transparent strings.

giraffe
Wow, this is the first time I've heard about this ... I only come across it in the form of a white fine powder all the time ...

Once I watched "World of Adventures" with Kozhukhov, he made agar-agar at a factory in Japan, so there were generally plates at the exit. And their gelling ability is "lethal". So our powder is just the "wrong" shape, well, to make it easier to chemistry, IMHO.

Giraffe, and cut the strings by weight? In general, this is a question for Tortyzhka.

[Hairpin]

Eh ... opinions are divided. Hairpin in preparation he thinks that mine is weaker. Well, a little later I'll try to grind mine, I just won't be able to crush it. Really like polyethylene yarn. To know how much weight I need, I would cut it with scissors. Thanks everyone for the help.

[Giraffe]

Giraffe... or maybe you don't need to grind it at all? Just plummet, soak and then brew. Maybe they will melt themselves ...

Shikoka to weigh?

A shikoka will fit in your hand - just kidding

And if I have grabbing hands

[Fugasca]

Pancake!!! Well, where did I calculate the weight of agar for Bird's milk ... Well then Fugasca I was trying to figure out how many sachets she needed ... I don't even remember what topic ...Giraffedon't be afraid, I'll look later ...

[Hairpin]

Hairpin , I will wait

Thanks for the recipe !!! Everything worked. I did it with butter and condensed milk (Іchnya). For 3 eggs - 2 hours. l. with a small slide Agara. I plan to sprinkle with fondant (no oil at home)
R-p: 3st. l. water + 1 st sugar + 2 st. l. bring cocoa to a boil. Cook for 2 minutes. Add 70g of drain oil. heat for 7-10 minutes. The fondant is soft, cools quickly, does not reach for the knife.
Ooooo delicious

1 g agar = 2.5 ml

Total in a teaspoon 2 grams. Bird's milk needs 4 teaspoons, for a total of 8 grams.

[Fugasca]

Pancake!!! Well, where did I calculate the weight of agar for Bird's milk ... Well then Fugasca I was trying to figure out how many sachets she needed ... I don't even remember what topic ...Giraffedon't be afraid, I'll look later ...

pancake. I dug it out by force ... Hairpin, here you thought:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24001.0

how good you are! Not left in trouble.Thank you all once again.

[Cake]

Here! Girls, I was amazed at the speed of cooking !!!!!!!!!!!!! Cake thanksooooooo !!!!

De fa chkiii !!! Scold me and tell me what I did wrong ?! The syrup was poured into the peak proteins and everything became a loaf of milk. Agar did not forget to put in. It will freeze, but you can eat it? can I put it in the freezer? or if not airy, then when defrosting, water will flow? .... and I'm going to give people. Most likely there will be a 2nd attempt, but only after your punishment.

[Story]

Story, that I did not understand you. You have already exposed the bird and it looks great !!
And in the second post the cry of the soul !!! I did not get that?

[Story]

Story, that I did not understand you. You have already exposed the bird and it looks great !!
And in the second post the cry of the soul !!! I did not get that?

Duc date, date look. Bird. milk number 1 turned out, and number 2 is not.

Girls, no one will tell me my mistake? the first time it turned out the same. And today I need ... very, very ...

How long did the agar boil?

seconds 15
Maybe throw it into boiling water and turn it off?

You sure made the syrup to a hard ball?
And the agar should not only be thrown into the syrup, but also boiled for some time. The foam cap should first rise from the introduction of agar, then lower and continue to boil until you see the syrup. Otherwise, he will not reveal the gelling properties of you.

Today there was a hard ball, but the first time it was not. And the hat went up and down, and for the first time I did not let it go down. I don't understand ... but I want to do something.

Here I am about the same ... Agar is cooked for 2-3 minutes, otherwise it does not open ...

[Story]

Story , I have no more guesses yet. I haven't made a bird many times.
Yesterday I cooked, did as I wrote above. Everything worked out.
Maybe the whites were not whipped to the desired state - standing !!?

[Husky]

1. cook until tv. ball.
2. + lemon + vanillin + agar. So? and boil for 2-3 minutes. (the first time it worked out with fright, but today I relaxed)
Husky, yes they were standing .. Tick I have such - beat the squirrels, and then turn the bowl upside down and admire.