Cake "Bird's Milk".
Biscuit:
1. Flour – 150 g.;
2. Butter – 100 g.;
3. Powdered sugar – 100 g.;
4. Yolks – 7 pcs.;
5. Baking powder – 5 g.;
6. Salt – ¼ teaspoon;
7. Vanillin – a pinch.
Souffle:
1. Condensed milk – 230 g.;
2. Butter – 170 g.;
3. Sugar in syrup – 230 g.;
4. Sugar in proteins – 20 g.;
5. Water – 150 g.;
6. Proteins – 7 pcs.;
7. Agar-agar – 10 g.;
8. Citric acid – 0.5 teaspoons.
Glaze:
1. Chocolate – 100 g.;
2. Cocoa powder – 10 g.;
3. Butter – 150 g.;
Decoration:
1. Chocolate – 20 g.
The total yield of the finished product is 1.6 kg.
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Recommendations and features of the recipe:
*Egg weight 65-70 g., (or marking O - selected);
*Butter is very soft in the dough. If the butter is from the refrigerator, melt it in a microwave oven or on the stove;
*Whole Condensed milk is a natural product derived from whole cow's milk;
*Condensed milk is a product obtained from animal products with the addition of vegetable fats. Very often condensed milk is made from powdered milk with the addition of stable, chemical components;
*Butter in a souffle and in a glaze of at least 72.5% fat content;
*The butter for the souffle is very soft;
*Condensed milk for souffle preferably at room temperature;
*Agar-agar in this recipe is 800 bl.;
* If the power of agar-agar is not specified, it means that your thickener, a priori 800 bl.;
*Instead of agar-agar, gelatin can be used in accordance with the instructions for use in an amount of 25 g.;
* Citric acid can be replaced with acetic acid;
*Chocolate for glaze, at least 80% cocoa bean content;
*Cocoa powder of dark varieties;
*In this recipe I used alkalized cocoa powder;
*Instead of cocoa, you can use carob;
*If the glaze has cooled and condensed after the infusion, simply reheat it also in the microwave or on the stove;
*To melt the chocolate, I heated it with pulses, first 45 seconds, then 20 seconds;
*The power of my microwave oven is 800W.;
*When melting chocolate on the stove in a saucepan, it is necessary to stir it constantly so that the chocolate does not burn to the bottom of the saucepan;
*Powdered sugar can be prepared at home by grinding granulated sugar in a blender or coffee maker;
* When using granulated sugar to prepare the dough, it may unreasonably dissolve, which will affect the quality of the biscuit;
*Chocolate for decoration at your discretion;
*The baking form in this recipe is 18X28 cm.;
* The form for filling the souffle has been expanded 20X30 cm.;
* You can use a different form for making a cake;
*To get a lush souffle, use an 18X28 shape without expansion, but with very high sides, or with insert sides, to fix a lush souffle;
* The baking time of the biscuit depends on the diameter of the mold, as well as the characteristics of the products;
*Cut the baked biscuit, only completely cooled;
*This biscuit can be frozen for a long time in the freezer as a blank, for making cakes, or cakes;
*Proteins before whipping at room temperature;
*Why proteins are whipped better if they are at room temperature or warm, as well as how to extract fat from proteins, I wrote in my article: https://zen.yandex.ru/media/sladkii_m...
*The saucepan must be high, otherwise, when boiling, the sugar cap (sugar foam) will come out of the saucepan;
*In this technique of obtaining sugar syrup, crystallization will not be due to the presence of a jelly mixture on agar-agar in its composition;
*In this recipe, it is not possible to determine the readiness of the syrup for a sugar thread or ball, due to the peculiarities of the preparation and composition of the mixture;
* Pour the syrup immediately into the whipped whites, without pre-cooling, kneading at high speeds of the mixer;
* Beat the meringue at high speeds of the mixer with syrup for about 3 minutes, then remove the remains of the meringue from the walls of the bowl and beat for another minute;
*At the time of pouring the creamy suspension into the whipped meringue, both mixtures should be warm, while the suspension can be at room temperature, if at the same time it remains fluid as shown in the video;
*The milk-cream suspension should resemble kefir or yogurt in consistency, not cream.
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