Bird's milk with agar-agar: ingredients, recipe, cooking tips

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

"Bird's milk" can rightly be called one of our favorite cakes. The combination of the most delicate cake with delicious soufflé and chocolate makes the dessert simply unique. Usually a delicate cake soufflé is prepared on gelatin. But this is not the only option. In our article, we want to talk about how to cook "Bird's milk" at home with agar-agar.

What is agar-agar?

Most often, housewives use gelatin to prepare various dishes. Not everyone knows what agar-agar is. In cooking, it is used to make marshmallows, marmalade, jelly, Bird's Milk cakes, soufflé, fish and meat dishes. In addition, the substance can be used to obtain ice cream, marinades, sauces and clarification of drinks. In cooking, the substance is simply irreplaceable.

And yet, what is agar-agar? In cooking, two of its forms are used: transparent plates or powder. Get agar-agar from red algae growing in the White Sea, as well as in the Pacificocean. It is for this reason that Japan and the United States are the leaders in the production and export of the product. The advantage of agar-agar is its natural origin. It is considered the strongest substitute for gelatin. Two varieties are sold in our country: the first (dark yellow) and the highest (light).

Agar-agar is of natural origin, it is rich in calcium, iodine, iron. It has a lot of vitamins. This is the reason why he is so popular. By the way, it is used not only in cooking. Agar-agar is an excellent prebiotic that is good for the intestines.

Cake according to GOST

Almost every Soviet confectionery factory produced a "Bird's Milk" cake with agar-agar. It is for this reason that the dessert recipe was fixed by GOST. If you want to make a cake that tastes familiar from childhood, we bring to your attention a classic recipe.

Ingredients for making cakes:

1. Butter and sugar 110 g each.
2. Flour - 130g
3. Two eggs.

To make soufflé:

1. Agar-agar - 2 tsp
2. Butter - 200g
3. Citric acid - 1/3 tsp
4. Two squirrels.
5. Sugar - 450g
6. Agar-agar - 2 tsp
7. Vanillin.
8. Condensed milk - 90g

Preparation of "Bird's milk" with agar-agar should start with a test. In a bowl, mix the butter with powdered sugar and beat the mass thoroughly. Whisking constantly, add vanilla and eggs. After in the butter-egg massadd flour and knead the dough. Cakes must be baked on a baking sheet covered with parchment. Roll out the dough in the form of a cake and cut out a circle from it. You can use a round shape for baking, then the edges will be even. Each cake should be cooked for no more than ten minutes.

Soufflé

Soufflé is an integral part of the Bird's Milk cake. With agar-agar, it is easy to prepare. While the cakes are baking, you can start preparing the soufflé. For its preparation, it is necessary to use products at room temperature. Whisk condensed milk, butter and vanilla in a bowl.

2 hours before cooking, agar-agar should be soaked in water. After the infused mass, put on fire and bring to a boil, without ceasing to stir it. The substance must be completely dissolved. After a few minutes, add sugar to the mass and boil the mass until a white foam is obtained. We leave the resulting syrup to cool, and we ourselves begin to whip the proteins with citric acid. In order to beat the mass well, it is necessary to turn on the mixer at maximum power. Proteins should become thick. Only after that you can pour the syrup with agar-agar into them, without ceasing to beat.

Put the cake in the cake mold, put the soufflé on top of it and cover with the second cake. Next, put the dessert in the refrigerator for four hours.

If you want to cook "Bird's milk" with agar-agar according to GOST, then you should add chocolate to the dessert. To prepare the glaze, melt the chocolate and butter in waterbath. As soon as the mass cools down a little, pour it over the surface of the cake and send it back to the refrigerator.

Dessert can be easily removed from the mold by separating the edges with a knife. So the Bird's Milk cake with agar-agar is ready. It can be immediately served on the table, cut into portioned pieces.

Another recipe

"Bird's milk" with agar-agar is prepared very simply, so housewives love it. There are different options for its preparation. Each of them has its own advantages. In any case, the dessert is tasty and tender. It is the last quality that is so appreciated in the cake of the hostess.

Different additives are used to give flavors during the cooking process. We bring to your attention the recipe for "Bird's milk" on cream and agar.

Ingredients for sponge cake:

1. Sugar - 90g
2. 2 eggs.
3. 1 tsp vanilla extract.
4. Flour - 130g
5. Butter at room temperature - ½ pack.
6. Baking Powder - 1/3 tsp

For impregnation:

1. Condensed milk - 1 tbsp. l.
2. Liquor (you can use Baileys) - 2 tbsp. l.
3. Cream – 90 ml.

For the soufflé:

1. Butter – 230g
2. Agar-agar - 5 g.
3. Condensed milk - 90 g.
4. Water - 130g
5. Citric acid - ¼ tsp.
6. Sugar - 370g

For frosting:

1. Butter - ¼ pack.
2. Chocolate - 150g
3. Cream – 70 ml.

There is nothing easier thanprepare a delicious cake "Bird's milk" on agar.

For the biscuit we need sugar, two eggs and vanilla extract. We mix all the products, then beat them until smooth. We introduce softened butter in parts.

Mix baking powder and flour. Pour the resulting dry mass into the egg-butter mass. Beat the dough at minimum speed. After that, it can be transferred to a baking dish with parchment. The crust cooks fairly quickly. The baking process does not take more than ten minutes. The resulting biscuit cake after cooling should be cut into two parts. If you are not in a hurry, you can divide the dough into two equal parts and bake the blanks separately.

Preparation of impregnation

A feature of this recipe for "Bird's Milk" with agar-agar is the use of impregnation for biscuit cakes. To prepare it, mix cream (with a high percentage of fat content) with a tablespoon of condensed milk. Add a few tablespoons of liquor to the mass. Thoroughly mix the impregnation until a homogeneous state is obtained.

Biscuit cake cut into two parts. For further assembly of the cake, we need a form, the bottom and sides of which, for convenience, can be tightened with a film. We shift one cake into the form and apply our impregnation on it.

Now you need to start making the soufflé.

How to make a soufflé?

To prepare the soufflé, we need proteins. Themmust be carefully separated from the yolks so that not a drop is mixed. Pour the whites into the mixer bowl. We mix soft butter with condensed milk and leave the products for a while at room temperature. You can add a pinch of s alt to the cream to make it taste brighter.

Many housewives usually use gelatin in cooking, so they don’t know how to breed agar-agar for Bird’s Milk. The material is easy to work with. Pour water into a saucepan and add agar-agar. After the container is sent to the fire and heated until the substance is completely dissolved. Next, add sugar and prepare the syrup.

While it is cooking, you can beat three egg whites with citric acid. The syrup must be cooked up to 110 degrees, so you will need a culinary thermometer. If you do not have it, you can focus on the appearance of the syrup. If you take out a spoon from the sugar mass and a tearing thread stretches behind it, this indicates the readiness of the mass. It usually takes 10 minutes to prepare the syrup. During this time, you can beat the egg whites. Without ceasing to interfere with them, pour in a thin stream of syrup. It is better to pour the sweet mass along the walls of the bowl so that it does not fall on the whisks of the mixer.

As a result, we should get a very dense cream. Add butter with condensed milk to it and beat the mass again. The cream will become more fluid. Since it hardens quickly, half of it must be immediately poured onto the prepared cake in the form. Lay the second cake on top. Its surface is also lubricated with impregnation. Pour the second layer of soufflé on top. Next, send the cake to freeze in the refrigerator.

To make chocolate glaze, heat butter and chocolate in a water bath. Then add the cream and stir the mass until smooth. Let the frosting cool down a bit. We take the cake out of the mold by heating the wall with a hairdryer. If you used cling film, then getting a dessert is not difficult at all. Next, pour the chocolate mass on top of the cake, leveling its surface with a spatula. We put the dessert back in the refrigerator so that the icing freezes. We decorate the finished cake with fruits. Now you know how to make Bird's Milk at home.

Sugar-free cake

Do you think it is possible to cook "Bird's milk" on agar-agar without sugar? If it is very important for you to get a diet product, you can use a sugar substitute.

All other ingredients for Bird's Milk will remain the same.

For frosting:

1. Cocoa - 3 tsp
2. Milk - 90g
3. One yolk.
4. Powdered milk - 1 tbsp. l.
5. Pinch of vanilla.
6. Sugar substitute - 3 tbsp. l.

For the soufflé:

1. Four squirrels.
2. Milk - 300g
3. Agar-agar - 2 tsp
4. Citric acid - 1/3 tsp
5. Sugar substitute - 4 tbsp. l.

For biscuit:

1. Powdered milk - 2nd tbsp. l.
2. Two eggs.
3. Vanillin.
4. Sugar substitute - 3 tbsp. l.
5. Baking Powder - ½ tsp
6. Corn starch - 2 tbsp. l.

Separate the squirrels and yolks, after which the lattergrind with sweetener. Beat egg whites until stiff peaks are obtained. Mix the whites with the yolks and mix them gently.

Mix the dry ingredients in a container and gradually pour into the egg mass. The resulting dough is poured into a mold and sent to bake in the oven. The biscuit is cooked no more than ten minutes.

While the cake is baking, you can start making the frosting. We combine all the ingredients for it in a saucepan and send it to the fire. Bring the mixture to a boil, stirring constantly. The icing should thicken slightly, but should not be allowed to boil.

Remove the biscuit from the oven and let it cool down a bit. After that, we cut it into two parts. We impregnate each of them with glaze.

Now you can start making the soufflé. To do this, dissolve the agar-agar in milk and put the pan on the fire. We first bring the mass to a boil, then boil for literally one minute and turn off the heat. The soufflé cream needs to cool slightly.

In a separate saucepan, beat egg whites with a pinch of s alt until peaks form. Without interrupting the whipping process, we introduce a sugar substitute and citric acid. Then pour in agar-agar and continue to beat the mass for a couple more minutes.

Next, you will need a form again, put the soaked cake on its bottom, on which we put the soufflé. Level the surface of the cream with a spatula. Lay another soaked cake on top. We also spread the soufflé on its surface. Sprinkle the top of the cake with icing, then put it in the refrigerator.

Candies "Bird's milk"

Candies are no less tasty"Bird's milk" on agar.

Ingredients:

1. Water - 110g
2. Agar-agar - 5 g.
3. Sugar - 170g
4. Vanillin - 1 tsp
5. Condensed milk - 100 g.
6. Butter – 80g
7. 1 tsp lemon juice.
8. Three egg whites.

Before cooking, pour agar-agar with cold water and leave to swell. We shift the soft butter into a deep container and begin to beat it with a whisk. Gradually add condensed milk. Pour vanilla extract into the finished cream and mix it until a homogeneous consistency.

Separate the yolks and whites, pour the latter into the mixer bowl. We send the swollen agar-agar to the fire and heat until completely dissolved, not forgetting to stir. After small portions fall asleep sugar, stir it until dissolved. The syrup must be cooked until small bubbles appear.

Begin to beat egg whites at low speed. Then you need to add lemon juice to them, after which we increase the whipping speed. Without stopping the process, it is necessary to introduce syrup. The mass will quickly become thick. Add buttercream to it.

For the preparation of sweets you will need molds. They need to decompose the creamy mass. Then the sweets can be left to harden on the table or put in the refrigerator. After two or three hours, the soufflé will harden. It can be laid out on grills and pour chocolate on top. After the glaze has hardened, the sweets are ready.

"Bird's milk" with halva

Ingredientsfor cakes:

1. Butter – 40g
2. Flour - 60g
3. Sugar - 40g
4. Egg.

Soufflé:

1. Agar-agar - 5 g.
2. Water - 130g
3. Two squirrels.
4. Pack of butter.
5. Sugar - 430g
6. Halva and condensed milk - 100g each
7. Citric acid - 0.25 tsp

Glaze:

1. 100g chocolate.
2. 100g heavy cream.

Beat the butter with sugar using a mixer and add the egg, flour. The dough should be sparse. Using a silicone spatula, apply it on parchment, and then bake in the oven. Cut off the finished cake, aligning the edges.

Pour agar-agar with warm water and leave it to swell for 15 minutes.

Whisk condensed milk and butter. We spread the cake on the bottom of the form. We put agar-agar on fire and cook until dissolved, then add sugar and boil the syrup for another two minutes. The mass can be considered ready if white bubbles appear on its surface.

Whip the whites, adding citric acid, at maximum speed. Gradually pour in the syrup and continue beating. The mass should increase in volume and become glossy. After that, it is necessary to fill the protein cream with halva, crushed into crumbs. Pour the sweet mass on the cake and put the cake in a cold place. After three hours, the soufflé will thicken. After that, the dessert should be covered with chocolate icing. To prepare it, heat cream and chocolate on fire. Pour the resulting massthe surface of the cake. After hardening, the dessert can be served.

Instead of afterword

Experienced chefs recommend cooking "Bird's milk" exclusively on agar-agar. With gelatin, you can also get a good dessert, but its taste is different. The souffle is not the same as on agar-agar. If you want to please your loved ones with a wonderful cake, feel free to start preparing it. We hope you enjoy one of these recipes.