How to make bird's milk at home

Bird's milk is considered to be the world's dessert. Air delicacy has gained wide popularity in many countries, the cake recipe has spread around the whole world. Many housewives comprehend the culinary niche, so they are interested in the question: "How to cook a dessert on your own?". Experienced masters have developed several basic recipes that are at the same time the most delicious. Consider them in order, we highlight the main aspects.

Bird's milk according to GOST

The main feature of this recipe is considered to be that the cake is prepared on the basis of agar-agar. The component is an extract of algae, it is widely used in medicine. As a rule, to buy agar-agar in regular stores will not work, so you should contact the pharmacy.

Many people try to replace this ingredient with edible gelatin, but then the mark “according to GOST” disappears.The taste and consistency of the finished product is lost, the cake freezes in the fridge for longer than the prescribed time. Do not save power, it is better to immediately acquire agar-agar. Consider the step by step recipe.

Required Ingredients

• wheat flour - 155 gr.
• vanilla sugar - 20 gr.
• agar-agar (extract from algae) - 20 gr.
• icing sugar - 55 gr.
• Butter - 315 gr.
• condensed milk - 110 gr.
• granulated sugar - 445 gr.
• chicken protein - 2 pcs.
• chicken egg (whole) - 1 pc.
• citric acid - 5 gr.
• chocolate (preferably black) - 110 g.

1. Prepare a deep container, pour agar-agar into it, pour 145 ml of algae. filtered water at room temperature. Take the butter out of the fridge, let it soften in natural conditions, cut 55 grams from it.
2. Then beat it with a mixer, while pouring vanillin and icing sugar. Add the whole chicken egg to the resulting mass, whisk again. The mixture should rise 2 times.
3. Sift the flour so that the composition is slightly loosened. Start slowly adding it to the cream mixture, while stirring it with a fork. If there are lumps - mash them on the edge of the dish. As a result, you should have a thick dough that can be well blended.
4. Prepare a baking dish, you can use a baking sheet.Cover it with paper or smear it with vegetable oil (not recommended). Roll the resulting dough in a thin layer, turn on the oven and heat it to a temperature of 200 degrees.
5. Send the pan to the preheated oven, bake at the specified temperature for 10 minutes. After baking, cut the cake with a knife, giving it a smooth edge. Pour the condensed milk in a bowl, melt 210 gr. butter at room temperature. Mix the ingredients, whisk them with a mixer.
6. Pour the mixture of water and agar-agar in an enamel pan, put it on the stove and turn on the minimum heat. Stir the composition until the first bubbles appear, add granulated sugar and bring it to complete dissolution of the granules (about 5 minutes). Make sure that the mass does not stick to the edges of the dishes.
7. To check the availability of sugar and agar-agar, after the appearance of foam, lower the spoon into the mixture, then remove it. You will see that the composition stretches after the cutlery. It is at this point that the mass can be removed from the fire.
8. In a separate deep container, whisk the egg whites, as a result you should have a dense thick foam. Add citric acid and repeat the manipulations.Begin to pour the syrup on the basis of agar-agar in a thin stream, beat the mixture with a mixer. It will greatly increase in size.
9. Now add the cream made from butter and condensed milk, mix. The contents of the bowl will acquire a yellowish shade and a liquid consistency. Immediately pour the mixture onto the cake, send to the freezer for a quarter of an hour.
10. Melt the remnants of butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth to form a thick cream. Take the cake out of the freezer, fill it with chocolate icing. Again send to freeze for a quarter of an hour.
11. After the specified time, cut the dessert into triangular or square pieces. Serve with tea or coffee. Optionally, on the surface of the glaze, you can draw a pattern of the remnants of the cream.

Bird's Milk: A Classic Recipe

The classic cooking technology is loved by many housewives for their low calorie content. 100 gr. product accounts for about 93 Kcal., this fact can not but rejoice.

Korzh:

• egg - 3 pcs.
• baking powder for dough - 10 gr.
• vanilla sugar - 14 g.
• sugar or substitute - to taste
• corn starch - 35 gr.

Souffle:

• chicken protein - 4 pcs.
• gelatin - 10 gr.
• milk (fat content 3.2%) - 310 ml.
• granulated sugar to taste
• citric acid - 3 gr.

Glaze:

• cocoa powder - 30 g.
• drinking water - 65 gr.
• sour cream (fat content 15%) - 55 gr.
• gelatin - 5 gr.
• sweetener to taste

1. Cooking of bird milk with the cake begins. Pre-separate the proteins, refrigerate them for 20 minutes. Then beat the components with a mixer to form a dense thick foam. Add salt to the tip of the knife.
2. Egg yolks do not need to be cooled, mix them with cornstarch, baking powder (can be replaced with slaked soda), sugar substitute and vanillin. Combine this mixture with the previous one.
3. Fill the baking sheet with baking paper, pour the mass into it for the cake. Heat the oven to 180—190 degrees, send a baking sheet inside, bake the dough for about a quarter of an hour.
4. Start cooking soufflé. Pour the milk into the deep container, add the gelatin, put the pan on the stove. Set the average power, wait until the first bubbles appear. Constantly stir the composition so that it does not burn.
5. After boiling, simmer the mixture for another 1 minute, then turn off the burner. Beat chicken proteins, pre-mix them with salt. Pour in citric acid, bring to a thick foam.
6. Cool the milk mixture to 65 degrees. Begin to pour it in a thin stream into the whipped whites, simultaneously stir. Put the prepared mass on the cooled cake, level and send in the cold until it is completely solid.
7. When the base is ready, you can start making the icing. Dissolve gelatin in water according to the instructions, heat on the stove to dissolve the granules. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
8. Stir the glaze until smooth and cool. Take the cake out of the fridge, pour it with icing. Put the dessert in the refrigerator again, wait until it solidifies (3 hours). Cut into slices, eat with tea or coffee.

Bird's Milk With Cocoa

• gelatin - 55 gr.
• cottage cheese (fat content of 15%) - 325 gr.
• whole milk - 270 ml.
• cocoa powder - 80 g.
• sour cream with fat content of 20% - 440 gr.
• cream - 50 gr.
• granulated sugar - 325 gr.

1. Bird's milk with cocoa is formed from two parts - a black and white base.First, prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until complete swelling.
2. Add 20 grams. gelatin, mix, pour into an enamel pan. Put the dishes on the fire, stir, bring to complete dissolution of the granules. When the mixture becomes homogeneous, pour it into the form, leave for half an hour to insist.
3. Proceed to the formation of a white layer. Pour the remaining gelatin with milk, leave for a quarter of an hour until completely dissolved. At this time, prepare a kitchen sieve, wipe curd with it.
4. Mix cottage cheese with sour cream, pour in heavy cream, add granulated sugar. Spread the mass to a pasty consistency, beat with a mixer until decent thickness (about 5 minutes).
5. Put the dissolved gelatin on the plate, bring to the appearance of the first bubbles. Mix with milk mixture, beat again with a mixer. Leave at room temperature for 1 hour, then move to refrigerator for 15 minutes.
6. Pour the finished white mass on top of the chocolate layer, send to freeze in the refrigerator for 3 hours. When the time expires, cut the cake into portions, serve to the table with tea or coffee.

Bird's milk with semolina

Korzh:

• margarine - 245 gr.
• vanilla sugar - 12 gr.
• chicken egg - 6 pcs.
• Baking powder - 10 g.
• granulated sugar - 410 gr.
• wheat flour - 410 gr.

Cream:

• milk - 425 ml.
• butter - 310 gr.
• sugar - 310 gr.
• semolina - 40 gr.
• lemon - 2 pcs.

Glaze:

• sour cream or cream (fat content of 20%) - 60 ml.
• granulated sugar - 85 gr.
• vegetable oil - 30 ml.
• cocoa powder - 25 gr.

1. Place the margarine in an enamel saucepan, melt in a water bath, cool. Pour the sugar and mix, beat with a mixer until the crystals are completely dissolved.
2. Beat the eggs, add flour, baking powder, knead the mixture until elastic. Divide the dough into 2 parts to bake the cakes later.
3. Preheat the oven to 180 degrees. Take 2 baking sheets, cover them with paper, or brush with sunflower oil. Roll out both sections of dough, send to bake for a quarter of an hour.
4. Semolina need to grind in a coffee grinder or blender to a powder. Pour the milk into the enamel saucepan, bring to a boil, slowly pour in the semolina and mix.
5. Boil the cereal for about 5 minutes, collect the composition from the walls. After the specified period, turn off the burner, let the porridge brew for about 10 minutes.
6. Wash the lemons, cut into pieces and remove the stones. Grind with a blender to a mushy state. Melt the butter in the microwave or in a water bath, rub with sugar, mix with the cooled semolina porridge and chopped lemons.
7. Beat the resulting mass with a mixer to eliminate the lumps. Put in the fridge for 40 minutes, proceed to the preparation of the glaze. Pour sugar, sour cream and cocoa powder in a saucepan, heat up to obtain a thickness.
8. Add butter in the mass, mix well. Take the first cake, grease it with a large amount of cream, cover with the second cake. Pour icing on the cake, put it in the fridge until it hardens. If possible, leave the dessert overnight so that it is soaked.

Bird's milk is a type of desserts that can be easily prepared at home. By and large, the delicacy is made by solidification, only the cake is prepared in the oven. Consider the recipe according to GOST or classical technology.Make a cake based on cottage cheese, semolina or cocoa. Respect the proportions, do not start cutting the dessert until it hardens completely.

Video: bird's milk cake