How to make bird milk at home

Bird's milk is rightfully considered a world dessert. Air dainty has gained wide popularity in many countries, the recipe for a cake has spread all over the world. Many housewives comprehend a culinary niche, so they are interested in the question: "How to prepare a dessert on their own?". Experienced craftsmen have developed several basic recipes that are at the same time the most delicious. Consider them in order, highlight the main aspects.

Bird milk in accordance with 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 from algae, it is widely used in medicine. As a rule, buying agar-agar in ordinary stores will not work, so you should contact a pharmacy.

Many 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 refrigerator for longer than it should be. Do not save energy, it is better to get agar-agar immediately. Consider a step by step recipe.

Essential Ingredients

• wheat flour - 155 gr.
• vanilla sugar - 20 gr.
• agar-agar (extract from algae) - 20 gr.
• icing sugar - 55 g.
• 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 in algae 145 ml. filtered water at room temperature. Remove the butter from the refrigerator, let it soften in natural conditions, cut 55 g from it.
2. Then beat it with a mixer, while pouring vanillin and powdered sugar. Add the whole chicken egg to the resulting mass, beat again. The mixture should rise 2 times.
3. Sift the flour so that the composition loosens a little. Start slowly adding it to the creamy mixture, stir with a fork at the same time. If lumps appear, mash them on the edge of the dish. As a result, you should get a thick dough that lends itself well to kneading.
4. Prepare a baking dish, you can use a baking sheet. Cover it with paper or grease 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 baking sheet to the preheated oven, bake at the indicated temperature for 10 minutes. After baking, trim the cake with a knife, giving it even edges. Pour the condensed milk into a bowl, melt 210 gr. butter at room temperature. Mix the ingredients, beat them with a mixer.
6. Pour the mixture of water and agar-agar into an enameled pan, place on the stove and turn on the minimum heat. Stir the mixture 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 readiness of sugar and agar-agar, after the appearance of the foam, dip the spoon into the mixture, then pull it out. You will see that the composition follows the cutlery. It is at this moment that the mass can be removed from the fire.
8. Beat the egg whites in a separate deep container, and you should end up with a dense, thick foam. Add citric acid and repeat the manipulations. Start pouring agar-agar-based syrup in a thin stream, beat the mass with a mixer. It will greatly increase in size.
9. Now add a cream made from butter and condensed milk, mix. The contents of the bowl will acquire a yellowish tint and a liquid consistency.Immediately pour the finished mixture onto the cake, send it to the freezer for a quarter of an hour.
10. Melt the remaining 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, pour it with chocolate icing. Again send harden 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 with the rest of the cream.

Bird's milk: a classic recipe

The classic cooking technology is loved by many housewives for low calorie content. On 100 gr. The product accounts for about 93 Kcal., This fact cannot 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 gr.
• drinking water - 65 gr.
• sour cream (fat content 15%) - 55 gr.
• gelatin - 5 gr.
• sweetener - to taste

1. The preparation of bird milk begins with cake. Pre-separate the proteins, put them in the refrigerator for 20 minutes. Then whisk the components with a mixer to make a dense thick foam. Add salt on the tip of the knife.
2. Egg yolks do not need to be cooled, mix them with corn starch, baking powder (can be replaced with slaked soda), sugar substitute and vanilla. Combine this mixture with the previous one.
3. Cover the baking sheet with baking paper, pour the cake mass into it. Preheat the oven to 180-190 degrees, send the baking sheet inward, bake the dough for about a quarter of an hour.
4. Start cooking souffle. Pour milk into a deep container, pour in the gelatin, put the pan on the stove. Set the average power, wait for the first bubbles to 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 the chicken proteins after mixing them with salt. Pour citric acid, bring to a thick foam.
6. Cool the milk mixture to 65 degrees. Start pouring it into a whipped squirrel with a thin stream, and mix at the same time. Put the cooked mass on a cooled cake, smooth it and send it to the cold until completely hardened.
7. When the base is ready, you can start making icing. Dissolve the gelatin in water according to the instructions, heat on a stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
8. Mix the icing until smooth, cool. Remove the cake from the refrigerator, fill it with icing. Put the dessert in the refrigerator again, wait until it hardens (3 hours). Cut into slices, drink with tea or coffee.

Bird milk with cocoa

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

1. Poultry milk with cocoa is formed from two parts - a black and a white base. First, prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
2. Add 20 gr. 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 a mold, leave for half an hour to insist.
3. Proceed with the formation of a white layer. Pour the remains of gelatin with milk, leave for a quarter of an hour until completely dissolved. At this time, prepare the kitchen sieve, wipe the cottage cheese through it.
4. Mix cottage cheese with sour cream, pour in fat cream, add granulated sugar. Rub the mass to a paste-like consistency, beat with a mixer until a decent density (about 5 minutes).
5. Put the dissolved gelatin on the stove, bring to the appearance of the first bubbles. Mix with the milk mixture, whisk again with a mixer. Leave at room temperature for 1 hour, then refrigerate for 15 minutes.
6. Pour the finished white mass over the chocolate layer, send it to freeze for 3 hours. At the end of the time, cut the cake in portions, serve with tea or coffee.

Bird milk with semolina

Korzh:

• Margarine - 245 gr.
• vanilla sugar - 12 g.
• 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 from 20%) - 60 ml.
• granulated sugar - 85 gr.
• vegetable oil - 30 ml.
• cocoa powder - 25 gr.

1. Place margarine in an enamel pan, melt in a water bath, cool. Pour granulated sugar and mix, beat with a mixer until the crystals are completely dissolved.
2. Beat eggs, add flour, baking powder, knead mass until elastic. Divide the dough into 2 parts to bake cakes from them later.
3. Preheat the oven to 180 degrees. Take 2 baking sheets, cover them with paper or grease with sunflower oil. Roll out both sections of the dough, send to bake for a quarter of an hour.
4. Semolina must be ground in a coffee grinder or blender to a powdery state. Pour the milk into an enamel pan, bring to a boil, slowly pour in the semolina and mix.
5. Cook the grits 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 seeds. Grind with a blender to a mushy state. Melt the butter in a microwave or in a water bath, rub with sugar, mix with cooled semolina and chopped lemons.
7. Beat the resulting mass with a mixer to eliminate lumps. Put in the refrigerator for 40 minutes, start preparing the glaze. Pour sugar, sour cream and cocoa powder into a saucepan, heat until thick.
8. Add the butter in the mass, mix thoroughly. Take the first cake, grease it with a large amount of cream, cover with a second cake. Pour the icing on the cake and refrigerate until it hardens. If possible, leave dessert overnight to soak.

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

Video: bird's milk cake