After their appearance on the market, sweets with the mysterious name "Bird's Milk" made a splash. People bought up an unprecedented delicacy in boxes and considered it the main ingredient that same unknown "bird's milk". In fact, the composition of these sweets is much more prosaic.
Structure
Modern poultry milk is an airy soufflé based on condensed or regular milk, various flavors, and agar-agar. It is the last component that gives these sweets a delicate and dense texture that melts delightfully on the tongue. By its properties, agar-agar resembles gelatin, but it is more expensive and gives a more plastic soufflé, allowing you to create the most delicate air layers with bubbles.
The appearance of agar-agar is represented by a white or yellowish powder, and the substance itself is made from Pacific brown and red algae.
Agar agar is completely natural and, moreover, suitable for vegetarians, since it consists of plant materials, unlike ordinary gelatin, made from animal connective tissues. The traditional set of boxes with "Bird's milk" contains three types of sweets - creamy with vanilla flavor, lemon and chocolate with rum-almond flavor. In addition to sweets, agar-agar is also used to make the Bird's Milk cake, which is covered with chocolate like its candy version.
Preparation
To make bird's milk, you need to take 140 g flour, 105 g butter, 1, 5 eggs, 105 g sugar and 1 teaspoon of vanilla sugar. For a soufflé cream, you will need 4 g of agar-agar, 308 g of sugar, 200 g of butter, 2 proteins, 95 g of condensed milk, 2 g of citric acid and 3 g of vanilla sugar. Chocolate glaze is made from 10 g of vegetable oil and 100 g of chocolate. Beat butter with sugar, mix with vanilla sugar, diluted in an egg, and beat for 15 minutes. Then add sifted flour to the mixture, knead the dough, make 2 balls from it and roll them into two thin layers.
If agar agar is not on hand, you can replace it by adding 20 g of regular gelatin to the cream.
The layers are baked for 8-10 minutes in a preheated oven, then one is laid out in a round shape. To prepare poultry milk, whisk condensed milk with butter, soak agar-agar in water with sugar and boil for 5 minutes. Then whisk the whites with citric acid and vanilla sugar, beat everything and pour into the agar-agar cream (in a thin stream). The finished soufflé is whipped until cooled, after which it is mixed with an oil-condensed mass, mixed and laid out in a mold. Cover the soufflé on top with a second layer, smear with cream again, cool in the refrigerator and pour chocolate melted with butter.
