Preparation: Step 1
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Prepare all the ingredients for the prescription of sweets «bird milk» on agar-agar at home.
Cream oil must be used good quality, with a fat content of 82.5%. Get out in advance from the refrigerator so that it becomes at room temperature and softens well.
Buy a tasty, proven manufacturer, so as not to spoil the dessert. Cursing should be at room temperature, like oil.
The consistency of ready-made sweets depends on the strength of the gel of the used agar-agar. The packaging in most cases indicates the power of the gel: 600, 900 and 1200. The higher the power of the gel, the more dense the dessert will turn out, and vice versa. Most often, agar-agar is used with 900 gel force. I have 1200.
Agar-Agar should not be expired. If the packaging is not indicated on the packaging, you can look for the manufacturer on the Internet. The composition of Agar-Agara should have only one ingredient-agar-agar, without different additives. You can replace agar-agar gelatin, but this is another recipe and another cooking technology.
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Step 2
Mote the softened butter into a deep dish. Beat with a mixer to a magnificent light mass. It took me 3-4 minutes at low speed at the power of the mixer 500 watts.
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Step 3
Add condensed milk. My condensed milk is quite thick.
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Step 4
Beat a mixer at low speed 2-3 minutes until a homogeneous consistency so that the ingredients are connected to a homogeneous cream. If the oil and condensed milk are of different temperatures, grains can form, and the mixture can delay. Set aside oil cream.
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Step 5
For a syrup, take a thick -walled stewpan with high sides. Pour sugar, vanilla sugar, agar-agar.
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Step 6
Pour in water. Mix with a spatula and so far set aside.
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Step 7
Prepare a deep clean and dry bowl. Add proteins. Pour salt and citric acid for the stability of the protein mass, and so that domestic sweets are not clumsy sweet.
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Step 8
Venels should be clean and dry. Beat proteins to stable dense peaks. I beat for 4-5 minutes, starting at a small speed and gradually increasing. Beating time depends on the power of the mixer.
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Step 9
Prepare a form for forming dessert in advance. I used a form of 20×20 cm in size. You can take the form at your discretion. The smaller the form, the higher the dessert and vice versa. Cover with cling film.
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Step 10
Boil syrup with agar-agar. Install a stewpan on moderate fire. Constantly stirring, as agar-agar settles to the bottom, bring to a boil.
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Step 11
Cook, stirring constantly, on fire below the average to the temperature of the syrup 110 degrees. It’s good when there is a thermometer. Agar-Agar begins to work at a temperature above 85 degrees and no higher than 110 degrees. The syrup, which was not reassembled, can be welded to the desired temperature, but the digested syrup with agar-agar, unfortunately, will lose its zealing properties without recovery.
At first, the syrup is actively sealing, gradually begins to thicken, the bubbles on the surface are no longer so actively bursting.
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Step 12
From the moment boiling to obtaining the desired consistency of the syrup will pass for about 10 minutes. The thickened mass slowly flows from the shoulder blade, thin threads of the syrup stretch.
Remove from heat.
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Step 13
Pour hot syrup with agar-agar with a thin stream to the protein mass, while the second hand works as a mixer.
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Step 14
Continue to beat for another 5 minutes so that the protein mass has a little cool. At this stage, the proteins are magnificent and stable.
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Step 15
In small portions, put an oil cream into the protein mass, after each addition, mix with a mixer at low speed.
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Step 16
After adding oil cream, the protein mass becomes more liquid.
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Step 17
Quickly pour the protein mass into a prepared shape, to level, as Agar-agar freezes at a temperature of 40 degrees. Send into the refrigerator for 1.5-2 hours until completely solidified.
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Step 18
Get protein mass from the mold. Cut into portioned pieces.
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Step 19
Sprinkle a cocoa-powder. If desired, you can dip in melted chocolate or leave without panning.
Ready -made sweets without panning can be frozen and stored in a tightly closed container. Freezing will not affect the structure and taste. Sweets are stored «bird milk» in the freezer up to three months.
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Step 20
Fands «bird milk» on Agar-agar at home are ready. Nice tea party!
