Soufflé "Bird's milk"

Spit, why so much water for so much sugar for the syrup?

Girls, tell me, if you add more water to the agar, then the soufflé becomes stronger or softer?

Water does not affect the "strength" of the soufflé in any way, since it still boils away when the syrup is boiled. No matter how much water you take, the syrup will still not reach the desired viscosity until the water boils away. The amount of water only affects the cooking time of the syrup. More water means more time, less water will cook faster.

Technologists will correct me, but it seems to me that the temperature of the syrup with which the proteins are brewed will affect the viscosity of the soufflé. Be careful, at a temperature of 120C agar loses its gelling properties

I spread the temperature table of the concentration of sugar syrup given by Markhel

Hello Tortyzhka. In the pastry tricks, you mentioned that you will give the recipe for Bird with agar and molasses, if it's not difficult for you. I would be very glad.

And yet, in the store, bird milk sweets are sold in 3 colors and flavors (creamy vanilla, chocolate and pink, I don't remember the taste). What and when to add to create different colors and tastes

so creamy you and so it will turn out. if you will make portioned sweets with vanilla, add cocoa for chocolate, but for strawberry or raspberry - most likely, in the production of isp. dyes and flavors are the easiest way. You can do this - buy dry raspberries at the pharmacy, grind them into a fine powder in a coffee grinder and add half a second. stages. True, its color is not as beautiful as that of dyes. but it will be natural raspberries.
We don't have dried raspberries here and I use either beet juice powder or this kind of raspberry / strawberry juice powder
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By the way, they also send them to Russia.
Such a can is enough for a very long time. I tint with this powder and add a fruity flavor to cake creams.

Caramel sauce, what is this sauce, tell me

Is it possible to use gel dyes for coloring the soufflé and add sorops, essences for flavor and when to do it all

[viculka]

Water does not affect the "strength" of the soufflé in any way, since it still boils away when the syrup is boiled. No matter how much water you take, the syrup will still not reach the desired viscosity until the water boils away. The amount of water only affects the cooking time of the syrup. More water means more time, less water will cook faster.

Sugar syrup, which is clearly demonstrated by caramel sweets, becomes hard at a certain stage of cooking. This is noticeable when there is a LOT of sugar and little liquid, plus some of the latter evaporates. However, there is relatively little sugar in jelly and soufflé and the sample of sugar has almost no effect on the consistency of the finished product, it is more reflected in the taste, believe me. I am sick with agar, I experiment this way and that and now I rely on my observations. If I’m in a hurry or I’m just not in the mood, then I don’t boil the syrup at all, I’ll wait for the sugar to dissolve and that’s enough, and this does not affect the consistency of the finished product. By the way, you don't have to add sugar at all, Tortyzhka also wrote about this in her first message. The sugar is here for taste only.

A syrup of agar and water forms the backbone, the smallest web on which and in which all our flavors are held. If there is not enough water, parts of the agar simply have nothing to combine with. As in chemistry, something just lacked a pair, even if there were even those extra pounds, the result would not change.

viculka, mix the dye (any food) well into the flavoring filling and add everything in due time, after the syrup has dispersed into the proteins.Butter and condensed milk are already greasy, so the composition of the dye is unlikely to greatly affect anything.

[Zmeika]

I hope this will make it clearer. With the same amount of agar, the syrup will behave differently.


Option 1:
little water
The syrup is thick, viscous, so it doesn't mix well. The final mixture is also dry, cumbersome, stir evenly, so that a fine net is obtained will be almost impossible, given the viscosity of the syrup and the fact that we are very limited in time. It also pours badly and because of this it is not evenly distributed over the forms. I don't see much point in pouring such a soufflé into forms with a complex pattern, it will still be badly repeated, as in the photo at Zmeika... Although such a soufflé is still the most delicate and airy.

Option 3:
plenty of water
The syrup is liquid, the final mass mixes excellently and very quickly, pours well, takes the desired shape perfectly, however, the network on which everything is held is much more fragile, since the "glue", that is, the agar is highly diluted. So if you plan to add a lot of water, then I advise you to increase the amount of agar. Then you get a hybrid of jelly and soufflé. Tasty, elastic, not very airy.

I like the middle better

I wrote everything very messy, difficult to formulate, sorry. I hope at least someone will understand something

Please tell me what consistency should be Agar-Agar when added to syrup (these are two different manufacturers)? Took 2 tsp. agar from one manufacturer and mixed with 4 tbsp. l of water. And then I did the same thing, only with another manufacturer. And we got two different consistencies. Where there is gruel, there is a very strong smell of algae. It took 2 hours, but in a liquid consistency the agar did not turn into a slurry.

The second is better to dilute))
What a big difference! They will have different gelling properties, pour more first.

[Violettkin]

Violettkin, and you could spend an experiment, which gel is better! What if the opposite is true? I go all these days and think ... If it's not difficult

Yesterday I made it from a liquid consistency. It turned out the second time, something similar. Beat the whites, pour in the syrup, the mass begins to thicken. I transfer it to the cakes with a spatula, put it in the refrigerator. I think, hurray, everything worked out, but no, in the morning the soufflé was tender, airy, it keeps its shape, but not elastic. I don't even know how to approach the second agar. We should probably start with 1 tsp. Since there was no experience with Agar before, I can't even imagine what it should be. After adding water, what is your agar consistency?

It turns out that Agar-Agar is the one that is porridge, this is the first grade. And the second, which is liquid, of the highest grade. Identified by the color of the powder.
I also found this advice: The gelling properties of agar can vary, so it is better to check in practice how much agar you bought you need to put. As you know, agar-agar hardens quickly and therefore before cooling the entire mixture, place a teaspoon with a small amount of the mixture in the freezer for half a minute. If the mixture has frozen, agar is sufficient, if not, you need to add more: dissolve the powder in a small amount of liquid and add to the total mixture.
I mean to experiment.

agar is added on average at the rate of 1% to the total weight of the products.
At one time (very long ago) I cooked compositions with agar for a microbiological laboratory.
so we prepared the agar by long heating in a water bath (until it completely dissolved). The necessary additives were added, sterilized and then poured into portioned dishes for solidification.
you try to dissolve the agar by heating it in a water bath, so it will not burn, and you do not need to stir it, and the dissolution will be complete.

After adding water, what is your agar consistency?

I always pour water with a reserve, for 3 hours with a slide, ml 150-250, I don't measure it on purpose. When I got what you have in the second photo, I added water. My agar is very similar to your first grade, I went to the kitchen, took off a glass, I just have it since yesterday. But there is much more water than 3 tablespoons, so it does not puff up)

Girls, help with advice!
I will make Bird on agar without butter and condensed milk - for the first time.
From decoration I want to try this option https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402185.0
I have doubts - how, for example, ganache is held on the sides? That is, in places where there is only a bird, does it slip? Maybe the sides of the bird should be potatoes (and how will the potatoes hold up ?!) or wrap a biscuit, and then apply the cream ... in general, I'm at a loss for this moment!
If the question is off-topic, then indicate the correct path

[Cake]

Cake, thank you Birdy recipe!



Before that I tried to make a Bird with butter and condensed milk (I don't remember which recipe), but I was disappointed that the height of the soufflé was gone and there was no taste of a poppy bird!


Then I have not yet seen your recipe with explanations!
Now I have order in my head with Bird, but we need your comments!

Made for protein, 270 g of sugar and 2.5 tsp of agar. It got mixed up and melted successfully, only now the souffle turned out to be very tender, it just melts! Cake diam 23 cm, souffle height approx 3 cm came out. When I tried it in a cake, I was very surprised - how did I manage to even out it with ganache with such tenderness ?! I would like to add a little more rubberiness - is it solved only by increasing the agar or can agar agar be different? I had Pudoff agar. Or maybe the proportions of products can be adjusted
What do you think?

Good evening girls! A very urgent question - I am making a custom bird for the morning, for the first time the soufflé did not work. I already see that there is not enough agar. At room temperature, it remains fluid in a bowl, the rest on the cakes in the form was removed to the refrigerator, frozen, the form was removed easily, now it is in the room - under supervision))), nothing flows, but too soft. Who already has such experience, tell me - what to do? 1) leave everything as it is, fill it with chocolate, paint, give it to the customer 2) revive the soufflé - peel everything off, add agar and beat it up? 3) peel everything off the cakes and cook a new portion of soufflé. There is also a suspicion that I will not be able to reuse the cakes after I clean off the agar (((it was fresh and soft kuhe I would be very grateful for any quick answer

[AnnaMina]

AnnaMina, it's already late, but still ... Everything is already mixed, if the souffle has begun to grasp, then nothing can be corrected, it will only get worse. Air bubbles will evaporate, you will remain on your hands with jelly.

[AnnaMina]

AnnaMina, it's already late, but still ... Everything is already mixed, if the souffle has begun to grasp, then nothing can be corrected, it will only get worse. Air bubbles will evaporate, you will remain on your hands with jelly.

Thank you for responding! Although late, but for the future I will know. But that time I still did not dare to rework, I gave it as it is - my daughter advised me to write off everything for hot weather.But the clients did not complain) I mixed the rest of the liquid soufflé with whipped cream and smeared the biscuit, plus added fruit - the customers really liked this cake Next once in the bird doubled the rate of agar - frozen as usual, good. I think that agar's gelling properties may deteriorate from shelf life.

[AnnaMina]

AnnaMina, there is no need to double if you have already succeeded in this game. The quality of agar, thank God, does not deteriorate over time))
Although if you bought a new one, you need to adapt to it. I used the first grade for quite a long time, adjusted all my recipes to it, and then they brought us the highest grade, began to cook on it, and it turned out to be one third stronger, we have to rebuild.

Girls, tell me if you can use gelation instead of agar, if possible, in what proportions. but tell me very urgently. and you won't find agar with fire during the day.

[Zhanulya]

Zhanulya, yes, you can, some like it more.
Weight of agar indicated in the recipe,
depending on the quality of the gelatin itself,
at least double, or better triple,
it's better to play it safe the first time.

Do not boil in any case.
Soak before adding, heat before adding to dissolve gelatin.
Warm up gently so that the temperature is not hot for your skin, you can check with your finger.
Better yet, read on the Internet how others handle gelatin, I'm more friends with agar)

I can tell from my own experience - I dissolve the gelatin soaked in advance in the microwave oven. It's not scary if he boils. The main thing is not to boil for too long. I use it to make yoghurt cream. I cool the dissolved gelatin and pour it in a thin stream while stirring with a broom into the mixture of whipped cream and yogurt. then I spread it on the dough cakes. I put it in a x-k for solidification. everything works out.

and you won't find agar with fire during the day.

Look in the Metro, there should be agar.

Girls, how long does agar have? I was not completely satisfied with my last bird, the proportions are the usual 4 tablespoons for 6 proteins + 70g small + 2 tbsp. spoons with a slide of condensed milk, it froze on the whisk immediately until it was rubbery, and in the cake it was somehow tender. It’s very tasty, but the smallest amount of it lasted for a spoon ... I’m thinking, maybe the agar was already that I don’t even know exactly how much it was ...
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Hello. Please tell me, I will make a bird to order. but since on the other baby, then without chocolate coating, but with berries and mastic and figurines. Question 1: how to attach the berries to the soufflé so that everything does not fall without chocolate? (Do I make a bird on Friday? I decorate with berries in the morning) I thought about the Swiss meringue like glue.
Question 2: Will the mastic figures flow on the souffle?
Question 3: does the mastic flow on the Swiss merengue? Thanks in advance for your help! )

The last two questions, I don't know. but the berries on the cakes are fixed, coated with transparent jelly.

Hello! I made a soufflé for the first time. I boiled the syrup, made a sample with water - the syrup could be molded into a ball by hand. I made the stove to a minimum. I added a pinch of lemons and agar gruel. A frothy cap appeared and immediately settled. Immediately a question: rightly, without reducing the heat, add lemon and agar, boil for a minute and leave on low heat?
Whipped the squirrels, it seemed like the foam was strong, but without sharp traces of the mixer (the traces were soft) and turning the bowl on the edge, the squirrels themselves kept their shape, but rolled down the walls, I thought it was because of the bowl.
I added agar sire to the proteins, without ceasing to interfere, the mass increased significantly.
I added butter + condensed milk, everything is very soft, mixed with a spoon.
As a result, the whole mass turned out to be watery. It could be easily poured into a mold. And besides, the whole mass was bubbling.
It turns out I didn’t beat the proteins? And why did you bubble up? And yet, at what stage do you add vanillin? In the end?

Here is a photo of the soufflé from the refrigerator:

I made a soufflé for the first time.

People rarely come here, so I will try to answer, relying on my modest experience.

To begin with, you need to carefully reread the instructions of Tortyzhka on the first page + her recommendations for Protein Cream. There, practically, there are answers to all your questions.

You cooked the agar correctly, after the cap fell off, you need the syrup to boil for a minute or two. The syrup boils quite violently (low-medium fire). After that, remove from heat, wait a little (literally seconds, shaking the saucepan) so that the bubbling calms down a little, and immediately pour a thick stream, as Tortyzhka described, into the whipped egg whites.

Based on your description, you may have undershot proteins, which is critical. It was necessary to beat until a very stable mass, during the whipping process, you could add a few drops of lemon juice (or diluted lemon) to make the foam more stable. In no case should they roll, although the mass is really a little soft due to the fact that it was whipped without sugar. The protein mass becomes completely elastic at the end of whipping it with syrup.

Softens again after adding butter / condensed milk, but again - not to the point that you can pour. The soufflé will begin to solidify literally immediately, while still hot.
If it remains watery all the time, it is unlikely that it will solidify as needed.
I don't even know what to say about bubbling. I didn't have that. Perhaps you acted very vigorously with a spoon when mixing in the oil?
I usually add vanillin after pouring the syrup, but it is possible, probably, at the stage of mixing in the oil.
Well, there is also such a moment as the thickening power of agar. Sometimes the agar itself is rather weak, but the sellers are also hacky - they dilute it, so here it is necessary to select it experimentally. If you added 3 tsp, then try adding 4 next time.
Something like this.
Good luck!

[tinaff]

tinaff, Thanks, I will try! Because after a few hours in the refrigerator, the soufflé turned out to be soft and froze quite a bit. Agara added 3.5 tablespoons, another time I will try to add more and cook it better. Well, I'll try without condensed milk next time, it's very sweet!
Bubbles are strange, like from baking powder. At first they were not there, I began to put them in the form and he began to appear. I stirred a little, and they kept appearing. I will try to interfere more accurately another time.

[tanyshademina]

tanyshademina
Hope it will be better next time

I just looked into the cake topic on Protein cream (it is the basis of soufflé). When asked why the cream was bubbling, she said, "The cream began to" bubble "in less than 2 hours - the eggs were too large (and therefore the protein mass) or the syrup was not boiled properly."

In addition, there was a discussion on sweetness regulation in both topics (Souffle and Cream). Maybe there you will find solutions for yourself

[tinaff]

tinaff, apparently both))) Homemade eggs, large))) Now I went to check, if I put the shape with the souffle on the edge, it starts to slowly drain down.

I had some work on bugs today. Whipped the whites well, cooked the syrup longer, poured a little more agar. And, lo and behold, everything worked out !!! This time I did it without condensed milk, the butter added 50 grams. The soufflé froze well and it tasted exactly right!

Girls, tell me, it's not entirely clear about the amount of agar .. In the recipe 3-4, teaspoons, and with a slide or under the knife, so to speak? I just poured 3 teaspoons almost without a slide and does not freeze, can there be an amount of agar in grams? I have a scale and therefore it's easier to measure everything in grams. Tell me. And then measuring with teaspoons is a rather vague concept, if with a slide, then 2 times more than if without a slide.

[Svetlana_19_87]

Svetlana_19_87, no one writes the exact amount of agar, because it is difficult to calculate. Different agar has different gelling properties. You can experimentally check the right amount of your agar. Somewhere here I read that you can check this: before cooling the entire mixture, place a teaspoon with a small amount of the mixture in the freezer for half a minute. If the mixture has frozen, agar is sufficient, if not, you need to add more: dissolve the powder in a small amount of liquid and add to the total mixture.
There is also such information: "The approximate dosage in confectionery products is 1-1.2% by weight of the finished product. Depending on the content of the main substance, the gelling ability of agar, or the strength of the gel (concentration 1.5%), can vary from 500 to 930 g / cm at 20 ° C according to Nikon. The gelling ability determines the type of agar: 600, 700, 800, 900. "

Tell me please, what do you think if currants whipped with a blender are added to the souffle? Will it flow or will a bird turn out? I read that the banana seemed to work out unsuccessfully, but all sv-va are a little different. Nobody tried it with fruit? And when to add, to the syrup or then add after whipping the proteins with syrup? whether to increase the amount of agar?

I won't argue, I haven't tried it, but the currant itself has good gelling properties, so there shouldn't be any problems, but I would add a little agar, especially if the cake is important!

thanks, in general I will try and unsubscribe)

[Cake]

Cake, thanks a lot for the recipe!
I still decided on it (one might say, I had to!). And I didn’t regret it! It turned out well and not rubber. Agara added 2 teaspoons without the top, because I have it weaker than it is impossible.
I have not read all the pages yet, maybe I can find the answer to my question: did anyone add fruit puree to the soufflé? Please share your experience!

Added Saturday 12 Nov 2016 09:43 PM

Posted Saturday 12 Nov 2016 09:44 PM

I'm probably too nervous, but I can't find in the recipe how much water to take. Please write, who knows.

Posted Saturday 12 Nov 2016 09:45 PM

Added Sunday 13 Nov 2016 00:16

Yesterday there was a training session, and today I made a cake to order. without oil and condensed milk. Added peach flavor. because the layer of applesauce and peach puree. Today I liked the soufflé even more, it is softer, more airy and tastier. In my opinion, this is about citric acid. You need to find the proportion you need for yourself.
I added citric juice and citric acid. I tasted it. Tomorrow I will find out what the customer has to say.

Dear companions, who made soufflé with halva - how much halva to "hang in grams"?

I read recipes for agar soufflé in different places. Everywhere the amount of proteins is just in nano doses.

I made such a soufflé twice on syrup from currant jam, everything turned out gorgeous. This time I decided to make a chocolate covered marshmallow. To reduce sugar, I added Stevia Powder + Glycerin Stevia + Sugar + Molasses. Then I added skimmed cocoa (leftovers from the Ducan diet), at the end, soaked agar. The mass seemed thick and I could not find anything smarter than diluting it with a little water, everything was on fire. But the syrup was still thick. She began to pour into the proteins and they settled. Absolutely. I sit and wonder - what is the reason? Rather, which one? I have moved far from the recipe ... I really want to make chocolate marshmallows in chocolate (the molds are in chocolate in the freezer). Of course, I did not dare to pour this mess. Who is experienced, tell me what was the main mistake? or errors?

Thanks to Tortyzhka, thanks to the whole forum. I studied the topic, and the first time I got a gorgeous soufflé. The most delicate cloud that melts on the tongue.

Sveta, Seven-color, it's just awful! Superb piece, I just want to try it.
Please share a recipe for such an even and beautiful glaze. How do you level it?
I never do this beautifully. I covered my bird with melted chocolate plus butter. Not that coat at all. And it freezes quickly, and it is simply unrealistic to align