"Bird's milk" (candy): size, calorie content, recipe at home, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

“Bird's milk” is a candy whose taste is familiar to most of the inhabitants of our country since childhood. Delicate soufflé in chocolate first appeared in Poland in the distant 30s. Once in the USSR, the delicacy became a favorite of the sweet tooth for a long time. Gradually, the Ptichye Moloko sweets, the recipe of which was later adapted by Soviet confectioners for making a cake, turned from a scarce dessert into a familiar delicacy, but still a very favorite one.

Indescribable tenderness

The history of delicacy begins in Poland. In 1936 sweets with a delicate soufflé and a thin layer of chocolate began to be produced in Warsaw at the E. Wedel factory. The popularity of the confection quickly crossed the borders of the country. "Bird's milk" is a candy that received its name for its unique, incomparable taste. The expression "bird's milk" means something unattainable and fantastically beautiful. The candy recipe developed at the Jan Wedel factory is still a secret.

Overseas sweetness

The conquest of the USSR by "Bird's milk" began in 1967. Sweets brought to Moscow fromCzechoslovakia minister of food industry. The delicacy was to the taste of the members of the government. Soon it was decided to create the Soviet candy "Ptichye Moloko". The recipe for a treat was tried to be created by confectionery factories throughout the country. Lush soufflé required special temperature conditions, special whipping equipment. The Vladivostok confectionery factory did the best job.

"Bird's milk" marches across the country

The following year, in 1968, sweets began to be produced to the delight of the capital's sweet tooth and at the Moscow Rot-Front factory. Initially, delicate confectionery products were produced in small portions. The complexity of the manufacturing procedure at that time was faced with the imperfection of technology. As a result, production could not meet the demand for candy.

As the confectionery business developed in the country, the amount of "Bird's Milk" produced increased. The delicacy was launched into mass production in 1975 at the Moscow Krasny Luch factory.

How candy became a cake

The emergence of the "Bird's Milk" cake is associated with the name of the Soviet confectioner Vladimir Guralnik. He worked in the famous Moscow restaurant "Prague". He managed to try the Bird's Milk sweets at the Krasny Luch factory. The delicacy made a strong impression on the confectioner, and he decided to create a cake based on his recipe. The implementation of the idea, however, was hindered by some nuances of the technology. The size of the bird's milk candy is quite small. If the same recipe is used to make a cake, the souffle loses its properties - it becomes viscous and sticky. For about half a year, a team of confectioners led by Vladimir Guralnik was looking for a new recipe, trying to improve the technology. As a result, the necessary ingredients were found, and the cake with the most delicate soufflé, light layers and chocolate icing was put into production.

New recipe

"Bird's milk" - candy, which includes milk, gelatin, sugar syrup, chocolate and other ingredients. The cake recipe created by Guralnik included a slightly different set of products. Instead of gelatin, agar-agar, a substance obtained from algae, was used for soufflé. Other ingredients included condensed milk, butter, sugar syrup and protein mass.

The confectioners of the Praha restaurant prepared a small number of cakes for the first time. However, just a few months after the start of production, the batch of delicacy reached 500 pieces. Soon, cakes began to be baked at other factories in the country - Vladimir Guralnik did not hide the recipe from his colleagues.

Homemade "Bird's Milk" sweets: ingredients

Today, sweets loved since childhood can be prepared at home. The advantageous difference between such a delicacy is the absence of preservatives that are added to the composition to increase the shelf life of products. In order to make Ptichye Moloko sweets at home, you will need a small amount of ingredients:

• concentrated (condensed) milk - 1 cup;
• any fruit or berry juice - 1 cup;
• chocolate (preferably bitter) - one bar (100 g);
• gelatin - 10 g;
• sour cream - 3 tbsp. spoons.

All products are available to the general public.

Candies "Bird's milk": a recipe at home

Preparation of delicacies in this version of the recipe begins with the preparation of gelatin. For soaking, you need a tablespoon of juice. The substance is filled with liquid and left for an hour. Then the swollen gelatin is placed in a saucepan and a glass of juice is sent there. The container is placed on a small fire and heated until the gelatin is completely dissolved. In this case, the contents of the pan must be constantly stirred.

Condensed milk is added to the cooled liquid and everything is beaten until foam is formed. The mixture is laid out in suitable forms and sent to the refrigerator. Estimated cooling time is 6 hours. It is better to put sweets in the refrigerator, and not in the freezer. When the delicacy hardens, it can be removed from the molds. For glaze, chocolate is melted in a water bath along with sour cream. The mixture must be stirred until it acquires a uniform consistency. Candies are glazed on one side, and then sent to the refrigerator. After hardening, the procedure is repeated: the sweets are glazed with chocolate on the other side.

Bird's Milk Cake: shortcakes

Cake with delicate soufflé, thin layers and chocolate icing is a great treat for a home celebration. For its preparation, it is best to use agar-agar, but you can alsomore common gelatin. The composition of the cakes includes the following products:

• sugar - 100 g;
• butter (soft) - 100 g;
• eggs - 2 pieces;
• flour - 140 g;
• baking powder - 1/3 tsp;
• vanilla extract - 2-3 drops.

For baking cakes, you can use two forms of different diameters. Then one layer of dough will become the basis of the cake, and the second will “sink” in the soufflé.

Sugar should be beaten with butter and vanilla extract. Then eggs are added one at a time to the mixture, without ceasing to beat. In a separate bowl, sift flour with baking powder, to which eggs and butter are added. Everything is thoroughly beaten and laid out in forms. Cakes are sent to the oven for about 10 minutes. The temperature should reach 180º. Ready cakes are taken out of the oven and left to cool.

How to make a soufflé

To prepare a magnificent soufflé, as mentioned above, you will need agar-agar in the amount of 4 g. The complete list of necessary ingredients looks like this:

• agar-agar - 4 g;
• butter (soft) - 200 g;
• condensed milk - 100g;
• egg whites - 105 g (from about 4 eggs);
• citric acid - half a teaspoon;
• water - 270 ml;
• sugar - 430 g.

Before cooking, agar-agar must be soaked for a few minutes in water. Separately, butter is whipped with condensed milk and set aside. Water with prepared agar-agar is mixed and put on fire. The mixture is adjustedbring to a boil and add granulated sugar, then bring to a boil again. Ideally, the temperature of the liquid in the pan should rise to 117º. It is best to use a cooking thermometer to measure it. If it is not there, you can determine the readiness of the syrup using a soft ball test. A little sweet mixture is dripped into a container of cold water. Then they try to collect the ball with their fingers. If it works, then the syrup is ready. On average, it takes 15 minutes to boil it.

5 minutes before the syrup is ready, you need to start whipping the egg whites with citric acid. The finished syrup is introduced into the proteins in a thin stream, while they continue to beat. The mixture will increase significantly in volume, acquire a beautiful shine, become thick. It is important that the temperature of the whipped proteins does not fall below 45º, because at 40º the agar-agar will begin to solidify. A mixture of butter and condensed milk is added to the finished proteins and mixed until smooth. Then they begin to quickly collect the cake.

Glaze and assembly

Pour half of the soufflé into the mold, cover it with a smaller cake. Then the rest of the soufflé is sent to the mold. The second cake comes last: it needs to be pressed a little into the lush milk mass. To prevent voids from forming in the soufflé, knock the cake mold on the table several times, and then put it in the freezer for 3 hours if it was cooked in a silicone mold, or in the refrigerator until it hardens - if in a detachable one.

For glaze, take 75 g of chocolate without additives and 50 g of butter. Everything melts in waterbath and mix. After the freezer, the cake is taken out of the mold and left to warm up a little. The airy treat is glazed and decorated.

Candies "Bird's milk", the calorie content of which is 45 kcal per piece, cannot be called a dietary dish, like the cake of the same name. At the same time, they are less able to harm the figure than many other confectionery options.

Now, as well as 20-30 years ago, one of the most favorite delicacies of the inhabitants of our country is “Ptichye Moloko” sweets. The photo, smell and taste of a delicate soufflé in chocolate icing evokes the happy days of childhood. Today, confectionery products that came to the country from Poland are no longer in short supply. Today "Bird's milk" is a candy that is produced by different factories, slightly varying the recipe, and many housewives who want to please their families with the most delicious dessert.