Is there a bird's milk. Is there a bird's milk and why the candy was named so
By the way, I also tried different biscuits for this cake. In the GOST version there is shortbread dough, many pastry chefs prepare homemade bird's milk with classic biscuit and impregnate it well, I met the option with almond biscuit ...
And we will bake a cross between sand and biscuit cakes... And to be even more precise - we will make a muffin dough on the yolks (anyway, we will need proteins for the soufflé, at the same time we will attach the yolks). Baked with thin cakes and cooled, it turns out to be moderately dense and crumbly, but does not break like "sand", and is in perfect harmony with a delicate soufflé.
For two layers of 16 cm in diameter, take 80 g butter room temperature and 80 g of icing sugar or sugar. Place in a whipping bowl.
Beat well with a mixer at high speed until the mass is fluffy and light. We can add vanilla extract(1 tsp) or vanilla sugar(10 g).
Add 3 yolks one at a time and beat thoroughly after each.
It turns out like this.
Sift 100 g flour, 0.3 tsp into a separate dry bowl. baking powder and a pinch of salt. Mix well with a whisk.
Add dry ingredients to the egg and butter mixture.
Mix with a mixer at low speed until smooth.
We bake cakes!
Now we take a form 16 cm in diameter (I have a pastry cutter ring), line the bottom with baking paper or place it on baking paper / silicone mat. Half the dough (it is better to weigh so that the cakes are the same!) Spread over the shape as evenly as you can. Most conveniently - with a small curved palette knife, of those with which artists paint in oil. As a last resort, help yourself with a silicone spatula. How am I here.
We put in an oven preheated to 180 degrees for about 15 minutes - until golden brown. The exact time depends on your oven!
We do the same with the second cake. If your oven allows you to bake two cakes at the same time, you're in luck, use this opportunity)
Freshly baked, the cakes are very fragile and should be handled very carefully. As they cool down, they will get a little stronger, but still remain quite brittle, be careful.
While the cakes are cooling ...
... let's make a soufflé!
For it we need one very important component - agar-agar. It is a natural herbal gelling agent. It is obtained from algae. It is considered an analogue of gelatin, only working with agar should be completely different, and products with it have a completely different structure than on gelatin.
Agar-agar can be of different strengths, but I have never seen the degree of this strength somehow indicated, just as I have not seen that on the packages of gelatin they write how much bloom it is (a unit of measure for the strength of gelatin). Unfortunately, you have to learn all this on your own skin.
It should also be borne in mind that agar weakens with a long shelf life. Fresh is stronger. So, buying a lot at once, plan in advance where you will use it, do not let it stagnate.
This time I used agar agar from the Aidigo store, and it is downright armor-piercing, I tell you) Very good. Light, odorless, strong. I recommend it to you with a clear conscience. It is also quite convenient that it is sold in small packs of 10 g. But, by the way, the consumption of agar is small: this package, for example, is enough for as many as three standard bird milk cake!
So, we take 1 tsp. with a slide of agar-agar.
Place in a medium (not small!) Saucepan. Pour 270 g of cold water there. Mix, set aside.
Now we take 180 g of good butter at room temperature and 80 g of high-quality condensed milk (Rogachevskaya still occupies the first place in my personal rating).
Beat them at high speed into a light, fluffy cream. If we use vanilla extract (mine is from here), then add it now (1 tsp). Set aside.
Let's get the whites that we got from the yolks when we baked the biscuits. Proteins, I remind or inform those who do not know, need to be separated very carefully, in a dry bowl, so that not a drop of yolk gets to the proteins. Place the whites in a large bowl and add a pinch of citric acid to them.
Let's prepare the form. It is convenient to make this cake directly on a substrate. We put a ring for assembling a cake (or a shape without a bottom) with a diameter of 18 cm on a substrate and lay the walls with an acetate film or any other dense and even film, not food grade: it is too thin and soft, it will fold down and the cake will not have smooth sides.
We return to our agar.
We put agar with water on fire, bring to a boil. Pour in 430 g of sugar (don't be alarmed, at first I also thought it was a lot, but the soufflé turned out to be not cloying at all, but very balanced, just the way it should be!).
Bring to a boil. The syrup will rise very strongly and boil! This is why you shouldn't take a small saucepan.
We continue to cook the syrup. Actively browning, it will settle slightly, but continue to bubble.
Cook for about 10-12 minutes, to a temperature of 110 degrees (if you have a cooking thermometer) or to the so-called "thin thread", when the syrup is pulled over a whisk or spoon like a thread.
But! Until the syrup has reached the desired consistency and temperature (about 105 degrees or 8 minutes, but this very much depends on what kind of dishes and fire you have), you need to beat the whites into a strong foam.
So the syrup is ready! It was difficult to shoot, but I hope it's understandable: the syrup really reaches behind the whisk with an unbreakable thread. You will see it!
Turn on the mixer again and, whisking the whites at high speed, pour the syrup into them in a thin stream. We try not to pour on the corollas!
The mass brightens and increases in volume right before our eyes!
Beat for another minute or two. The mass continues to increase and strengthen.
Beat until the mass cools down in no case. See, our future soufflé is already wrapped around corollas? You can stop at this stage.
Add our prepared butter cream.
And at low speed with a mixer, mix it into the protein mass.
The mass immediately liquefies, but not too much. Stir until smooth. The soufflé is ready! Left…
... collect the Bird's milk cake!
The soufflé freezes quickly, so we also work at the pace of a waltz. But if everything is ready in advance, do not worry, do not fuss, do everything beautifully, you will have time.
We take out our pre-prepared form with a backing. We put the first cake on the bottom.
Pour half of our soufflé on it. It is advisable to weigh and collect the cake on a scale so that the layers are the same. I did not do this, but it is better to do it if you have everything at hand and you have weighed in advance the bowl in which the soufflé was prepared. Having weighed the soufflé along with the bowl, you just need to subtract its weight and divide the resulting number in half.
We put the second cake. He is slightly pressed into the soufflé on its own, I did not have to help him.
And pour out the second part of the soufflé.
Everything! In this form, we put the cake in the refrigerator or freezer and keep it there until the soufflé grabs. This will happen quite quickly, but it is better to hold it longer, at least an hour, or you can do all two. After the specified time ...
This recipe, or rather a photo of a clipping from a magazine, was sent to me by my dear Nigar from Baku with the words that there is no better "bird" in the world. Recipe from the magazine "Rabotnitsa", either for '82, or for '89.
Nanuli slightly modified it for herself, reducing sugar and changing the biscuit. I finished it a little more after it, and now, only the "frame" remained from the original version. it bird's milk on gelatin. You can find the version according to GOST at Irina Chadeeva.
My version is tender, slightly lemon (you can substitute it entirely for vanilla extract or seeds if you wish) and very airy.
The glaze also acquired modernization, well, yes, you yourself will see everything now.
Ingredients:
Biscuit "La Gioconda":
112 g eggs
82 g icing sugar
22 g flour
82 g almond flour
15 g butter grape seed (or odorless vegetable oil)
75 g egg whites
10 g sugar
1 pinch of salt
Souffle:
25 g gelatin
200 g milk
15 g corn starch
1 vanilla pod and 1 lemon zest
200 g butter
5 egg yolks
150 g sugar (for yolks)
5 egg whites
150 g sugar (for proteins)
50 g water
1/2 lemon juice
Impregnation syrup:
50 g sugar
90 g water
juice and zest of 1 lemon
Bitter chocolate icing:
150 g dark chocolate
43 g hazelnut oil
Application:
Biscuit "La Gioconda":
Preheat the oven to 200C. Line a baking sheet with parchment paper.
Place the eggs in the beating bowl, icing sugar, normal and almond flour... Whisk with a whisk on medium speed for 10 minutes, until light and smooth. Whisk the egg whites with a pinch of salt and sugar in parallel until soft peaks.
Gently mix the proteins into the dough in several stages, add vegetable oil at the end. Spread the dough evenly over the parchment paper. You can draw a 25x25 cm square and distribute clearly over it. Place the baking sheet in a well-preheated oven and bake for 5-7 minutes.
Let the biscuit cool, then peel off the parchment paper and trim if necessary.
Syrup:
Combine all ingredients and bring to a boil. Set aside.
Souffle:
Heat the milk with a vanilla pod and lemon zest and let it brew for an hour. This is necessary to kill the strong egg smell, as there are a lot of eggs.
Soak gelatin in cold water and let it swell.
Mash the yolks with 150 g of sugar and 1 tbsp. l. starch. Pour in warm vanilla-lemon milk, return everything to the fire and brew the cream. Add the swollen gelatin. Put the cream on water bath and refrigerate to room temperature. Then blend with softened butter and lemon juice with a blender.
Beat the egg whites on a medium mixer speed, while heating the water with sugar to 118C. Pour the hot syrup into the whites and make Italian meringue(to dense peaks). Stir in the yolk mass.
Assembly:
Put a biscuit in a square frame 25x25 cm and saturate it with syrup. Put the mousse on top (I have it below, since I used one part for other purposes), level it and put it in the refrigerator overnight.
Glaze:
Melt the chocolate, mix with vegetable oil and punch with a blender.
In the morning, remove the frame from the cake, cover with icing, let it freeze.
And you can enjoy!
Enjoy your tea!
The main nutritional requirement for gastritis is one thing - food should not irritate the gastric mucosa, but there are some nuances associated with the acidity index. Often, those foods that are taboo for gastritis with high acidity are allowed with low acidity. The same principle applies to sweets, and in order to answer the specific question of whether "Bird's milk" can be used for gastritis, it is necessary to carefully consider all its ingredients.
The main components of the airy treat
To prepare the base of the "Bird's Milk" sweets, egg whites and sugar are needed. For taste, you can add vanillin, and for solidification, gelatin or its vegetable analogue agar-agar. For fondant, either a melted ready-made bar of dark chocolate mixed with butter is used, or a fondant is prepared from cocoa.
The ratio of the recipe to the list of allowed foods
In order to understand whether "Bird's milk" sweets can be used for gastritis with high acidity, it is necessary to correlate all the components of the delicacy with the table of permitted and prohibited products. So, sugar, especially with high acidity, is even useful. Eggs are considered one of the foods that can generally be used to treat stomach inflammation. Crude protein envelops and soothes mucous membranes, promotes rapid healing of wounds and erosions. Since the process of making soufflé sweets "Bird's milk" does not include heat treatment, then you can replace chicken eggs quail, in this case, the risk of intestinal diseases is reduced to zero. Gelatin is also allowed for gastritis.
Chocolate fudge should be made from dark chocolate and a minimum amount of butter, since the diet for gastritis involves excluding foods with high fat content from the diet. You should be extremely careful when choosing chocolate for sweets. There should be no additives, flavor stabilizers. You cannot use white or milk chocolate... With regard to butter, the questions are more related to its quality. Perfect option- butter homemade... From this dairy product it is worth giving up only during the period of exacerbation of the disease.
Product Requirements
Sweets "Bird's milk" for gastritis are allowed, like marshmallows or marshmallows, but there are several requirements for the quality of the product.
- Freshness. In case of diseases of the gastrointestinal tract, attention should be paid to the shelf life of the product. It is advisable to cook the sweets yourself, so you will be sure of its freshness.
- Composition. Even if the labeling of a factory product does not include food and additives, this does not mean that they are not there. With gastritis, all these taste aids are not needed at all, in addition, they can provoke an attack of the disease.
- Quantity. The daily allowable dose of sweets is 50-100 grams, so do not overuse sweets. As you can see, there are no special contraindications, you just need to monitor the quality of the product.
- Storage. Since stabilizers are not used in the manufacture of sweets at home, the shelf life of sweets does not exceed two days. Store them in the refrigerator.
Loved by many. This is a combination of delicate soufflé and dark chocolate, a win-win- not too greasy and airy filling and chocolate that melts in your mouth. Great option for tea, coffee or as a compliment. On their basis, a cake even appeared, which immediately fell in love with a sweet tooth.
Do birds give milk?
Children sometimes ask themselves the question: "Why is" Bird's milk "called that?" And do birds give milk at all? And adults know this for sure. The vast majority of birds, like reptiles and other amphibians, are not mammals, but oviparous. And those that feed chicks in a way similar to that existing in mammals, make it a viscous liquid for milk completely different... So, we can say that bird's milk does not exist in nature, and even more so it is not in the composition of sweets.
But despite this obvious thing, not all adults know why "Bird's milk" is so called. And most likely they just do not think where such a strange and ridiculous name comes from.
Where does this name come from?
The fact is that the Poles borrowed this name from the legends about the healing milk of birds of paradise, with which they supposedly feed their chicks. Milk of birds is also mentioned in the comedy of the ancient Greek philosopher Aristophanes "Birds". It is described as a supreme delicacy, food of the gods, which gives unheard of strength and health.
In ancient times, it was customary to ask fans to give amazing gifts. The more amazing the gift, the more chances there are in the heart of a young beauty. And if the girl didn't like the guy at all, she asked him for bird milk, probably knowing that this was just a legend, and he would not get it, which means there would be a reason to refuse. Poor young men died in search of this magic milk, but no one found it.
This legend in one interpretation or another is found among many peoples. Since ancient times, Russians even have a proverb: "The rich have everything, cut the bird's milk."
Thanks to such a variety of tales and legends, bird milk has become synonymous with something special and rare. This is why Bird's Milk is called that. To emphasize the divinity of the delicacy and compare it with the mythical milk of the birds of paradise.
Now, however, a small number of birds have been found that feed their chicks with something like milk. For example, flamingos and penguins. But the creators of the sweets clearly did not mean this, and even at the time of the invention of sweets, and even more so the birth of this legend, they could not know about this.
What are candies made of?
For the first time, such sweets began to be produced in 1936 in Poland, under the name Ptasie Mleczko, and there they were a resounding success. The famous Soviet factory Rot Front decided to repeat this success and in the 1960s began their production in the USSR. At the same time, they decided not to stand on ceremony with the name and translated literally. That's why "Bird's Milk" is called that way.
The composition of the sweets is very simple - no super rare ingredients. This is a mixture egg white, sugar, gelatin and butter, poured with chocolate. Ingredients are clearly not why "Bird's Milk" is called that. But despite the simple composition, it is not so easy to prepare them, everything is important - the freshness of the products, and the speed of mixing, and the cooling temperature.
Therefore, candies were made in small batches, which were quickly sold out. In the days of the USSR, a shortage was a common thing, and these candies were especially difficult to get. This is how the Soviet people interpreted why it was "Bird's milk". They believed that this was due to their scarcity and unusualness at that time.
GOST was strictly observed, and those who ate them then say that the delicacy was much tastier than today. Now, unfortunately, many ingredients are being replaced with cheaper and synthetic ones. Not every factory makes them equally well, and some have changed the recipe so much that the taste is unrecognizable. "Bird's Milk" sweets from "Rot Front" to this day are read by the standard.
How did the cake come about?
Later, in the 1980s, the confectioners of the then elite restaurant "Prague", headed by Vladimir Guralnik, invented sponge cake, which was named the same. It was a cake filled with the most delicate soufflé and, like the legendary sweets, poured over with chocolate. This is why the cake is called "Bird's Milk". Its uniqueness also lies in the fact that no other in the USSR was ever granted a patent, but this one was issued.
Now it is baked at home, as the recipe is not a secret. But due to the complexity in technology, it turns out only from the most skillful and experienced housewives.
bird's milk mentioned in the tales of many peoples.
The birds of paradise feed their children with this food. A person who has tasted such a delicacy becomes invulnerable to disease and any weapon. For a long time, people believed that this was just fiction, like a flying carpet or living water.
Scientists who have studied wild pigeons have proven that this is not the case. As it turned out, the pigeon chicks could not be fed with the seeds of various plants.
How does a dove do? Fat accumulates on the walls of the pigeon goiter during incubation of the chicks. After the chicks hatch from the eggs, a fatty mass appears on the walls of the goiter, which contains the vitamins necessary for the chicks.
In turn, the parents begin to regurgitate pieces of this mass and feed their chicks with it.
Moreover, each bird raises only one chick, and pigeons have more than two chicks. For three weeks, pigeons feed their own children with the food they need, which resembles cottage cheese. This is called bird milk, about which so many different legends have been written.