{"id":308,"date":"2023-02-21T00:59:50","date_gmt":"2023-02-20T22:59:50","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=308"},"modified":"2023-02-21T00:59:51","modified_gmt":"2023-02-20T22:59:51","slug":"i-made-birds-milk-at-home-and-i-no-longer-buy-sweets-in-the-store","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=308","title":{"rendered":"I made &#8220;Bird&#8217;s milk&#8221; at home and I no longer buy sweets in the store"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Great taste and a question to my mother: &#8220;Why are the candies called that?&nbsp;Do birds have milk?&#8221;.&nbsp;I think that the &#8220;Bird&#8217;s Milk&#8221; dessert will evoke just such memories for everyone.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/tsukerky-ptashyne-moloko-740x400-1.jpg\" alt=\"\" class=\"wp-image-20313\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For souffle you will need:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 ml of condensed milk;<\/li>\n\n\n\n<li>100 g of butter;<\/li>\n\n\n\n<li>whites of 5 medium eggs;<\/li>\n\n\n\n<li>400 g of sugar;<\/li>\n\n\n\n<li>130 ml of water;<\/li>\n\n\n\n<li>10 g of agar-agar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the glaze:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g cocoa butter;<\/li>\n\n\n\n<li>100 g of cocoa powder;<\/li>\n\n\n\n<li>100 g of sugar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In order for candies to turn out as they were from childhood, use only the best quality condensed milk and butter.&nbsp;It is advisable to buy agar-agar in confectionery stores.&nbsp;By the way, in no case do not replace it with gelatin!&nbsp;It is agar-agar that is used in the classic recipe and makes the souffle so uniquely tender and melting.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Get the butter and condensed milk in advance so that they have time to warm up to room temperature.&nbsp;And eggs, on the contrary, should be chilled.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour agar-agar into a saucepan, pour cold water and heat over low heat until completely dissolved, stirring constantly.&nbsp;After that, add sugar and cook the syrup, stirring it continuously, to a temperature of 110 degrees.&nbsp;For this, you need to use a kitchen thermometer, but if you don&#8217;t have one, do a test: the finished syrup, like honey, should stretch in a continuous thin thread.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the syrup is cooking, start whipping the egg whites in a dry and clean bowl.&nbsp;You can add a pinch of citric acid.&nbsp;Beat until a strong foam is formed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you do not have enough cooking skills, then at this point you may need an assistant, because the whites and syrup need to be cooked at the same time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the finished syrup from the heat and allow the bubbles to settle slightly.&nbsp;Then, without stopping to beat the whites, pour the hot syrup into them in a thin stream.&nbsp;The mass will become thick and voluminous.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the oil base separately.&nbsp;Beat the soft butter for about 3-4 minutes, then, pouring in the condensed milk little by little, continue to beat until fluffy.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/1-46-3.jpg\" alt=\"\" class=\"wp-image-20315\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Add the butter cream to the egg whites one tablespoon at a time and beat for about 2 minutes.&nbsp;The mass will settle slightly and become more liquid, but that&#8217;s how it should be.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover the bottom of the mold with baking paper and immediately pour the souffle onto it.&nbsp;It is impossible to stir, as the mass hardens very quickly.&nbsp;Place the mold with the filled souffle in the freezer for half an hour.&nbsp;Meanwhile, prepare the glaze.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/2-44-2.jpg\" alt=\"\" class=\"wp-image-20316\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Place the ground cocoa butter, cocoa powder and sugar in a bowl.&nbsp;Put the container in a water bath and, stirring, melt the components until a homogeneous consistency is formed.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/3-36-4.jpg\" alt=\"\" class=\"wp-image-20317\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Take out the frozen souffl\u00e9 and cut it into rectangles the size of a regular chocolate candy.&nbsp;To make the souffle easier to cut, sprinkle the knife with powdered sugar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/4-28-6.jpg\" alt=\"\" class=\"wp-image-20318\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Next, put the products on a wire rack and pour chocolate mass over them, and then put them in the refrigerator for 20 minutes so that the glaze hardens well.&nbsp;Bon appetit!<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2022\/01\/5-18-7.jpg\" alt=\"\" class=\"wp-image-20314\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Great taste and a question to my mother: &#8220;Why are the candies called that?&nbsp;Do birds have milk?&#8221;.&nbsp;I think that the &#8220;Bird&#8217;s Milk&#8221; dessert will evoke just such memories for everyone. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":310,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions\/310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/309"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}