One of the most famous and delicious treats of childhood is “Bird's milk” sweets. They began to be produced in the USSR in the 60s of the last century, although the original recipe belongs to the Polish confectionery company E. Wedel. The taste of sweets resembles a very delicate creamy marshmallow, and the name of the dessert should be understood as an idiom, meaning something unimaginable, rare, divine.

How to Make Bird Milk Candy at Home

Once upon a time, recipes for sweets and the cake of the same name included the use of semolina. After all, the technology was kept secret, and it was very difficult to get the right ingredients for a simple Soviet citizen. Now all the components of the dessert can easily be bought at any store, and recipes are pleasing with their variety.

The right dessert

The composition of sweets should include the following ingredients:

  • granulated sugar;
  • butter;
  • dark chocolate;
  • eggs (only proteins);
  • agar-agar (can be replaced with gelatin or pectin).

Depending on the recipe or personal preferences, you can add milk, condensed milk, molasses, lemon juice, cocoa, vanillin, etc.

The size of the candy bird's milk

This indicator in most cases depends on the form in which the souffle is poured. Theoretically, dessert can be made round and oval. However, the traditional form of candy “Bird's milk” is a square with a side of 3 - 3.5 cm and a thickness of 1 cm or a rectangle with parameters 4.5x2 cm and a thickness of 1 cm.

Calorie dessert in chocolate

 

If you cook a delicacy with dark chocolate, where the cocoa content is higher than 70%, then the calorie content of sweets will be 412 - 420 kcal (or 1724 - 1757 kJ) per 100 g of the finished product. In this case, the body will receive nutrients in the form of 2.33 - 2.35 g of protein, 16.5 g of fat and 65 - 66 g of fast carbohydrates.

Given that the candy weighs an average of 15 g, then one piece will “pull” 62.5 kcal, which is 3% of the daily energy norm of an average person who consumes about 2 thousand calories daily.

Therefore, the dessert, although tasty, but very high-calorie.

Candy "Bird's milk" - a classic recipe

Ingredients:

  • condensed milk - 150 g;
  • sugar - ¾ cup;
  • butter - 50 - 60 g;
  • egg white - 3 pcs.;
  • water - 100 ml;
  • gelatin - 15 g;
  • dark chocolate - 300 g.

Cooking:

  1. Pour gelatin with water and add sugar, stir. Heat over low heat until the grains completely disappear, and then remove from the stove.
  2. Beat butter, gradually adding condensed milk to it.
  3. Beat the protein until a firm foam. Continuing to beat, pour in a thin stream of gelatin, and then add oil.
  4. Pour the resulting mass into a flat shape and put in the refrigerator for a couple of hours.
  5. Break the chocolate into pieces. Melt 3/4, then add the rest and mix.
  6. Cut the souffle into pieces, dip in chocolate and put on a plate for solidification. After 10 - 30 minutes, the souffle candies will be ready.

With agar in accordance with GOST

Components for souffle:

  • butter - 150 g;
  • condensed milk - 100 g;
  • water - 150 ml;
  • granulated sugar - 300 g;
  • egg white - 3 pcs.;
  • starch syrup - 150 g;
  • agar-agar - 4 g;
  • lemon juice - 2 tsp;
  • vanilla extract - 1 - 2 g.

For glaze:

  • oil - 70 g;
  • chocolate (80 - 85% cocoa content) - 250 - 300 g.

Cooking:

  1. Pour agar-agar with cold water and leave for 45 minutes.
  2. Beat butter with condensed milk at this time.
  3. Put the swollen agar on a small fire, add sugar, molasses and mix. Cook the resulting mixture for about 12 - 16 minutes, until the temperature reaches 115 - 117 ° C. The fluid must be stirred all the time.
  4. When the syrup is ready, remove it from the stove and allow to cool for 3-5 minutes.
  5. During this time, you need to whisk the whites, add vanilla and lemon juice to them, mix. Continuing to beat, pour in the syrup, and then add the oil portionwise. Beat again until smooth.
  6. Put the resulting mass into a mold and cool first 20 minutes at room temperature, and then 30 minutes in the refrigerator.
  7. Cut the frozen souffle into small rectangles using a thin thread.
  8. Melt the chocolate with butter. Soak the sweets in the resulting glaze and put on the foil. Put the blanks in the freezer for 15 to 20 minutes.

When the icing hardens, the treat is ready.

Delicate dessert with semolina

 

Ingredients for the base:

  • wheat flour - 350 g;
  • butter - 260 g;
  • granulated sugar - 300 g;
  • egg - 6 pcs.

For souffle filling:

  • milk - 450 ml;
  • oil - 300 g;
  • sugar - 200 g;
  • semolina - 60 g;
  • lemon (without peel) - 2 pcs.

To cover:

  • cocoa powder - 60 g;
  • oil - 50 g;
  • sugar - 60 g;
  • sour cream - 2 tbsp. l

Cooking:

  1. Beat all the ingredients for the dough. Mix the mixture in half and bake 2 rectangular cakes at a temperature of 180 - 200 ° C (about 10 - 15 minutes).
  2. Put milk on the fire, pour semolina and sugar. Stirring, bring the composition to a boil, then reduce the heat to a minimum and cook for another 2 - 3 minutes. At the end, add a slice of butter and mix.
  3. After the semolina has cooled slightly, add the lemons cut into slices into it and beat everything with a blender.
  4. Put the filling on the first cake, and cover with the second on top.
  5. Prepare the icing: Melt the sour cream, butter, sugar and cocoa in a water bath. Cover the dessert with the mixture above and on the sides.
  6. After 15 - 30 minutes, when the chocolate frosting hardens, cut the dessert into portions.

Candy bird's milk from Andy Chef

Ingredients:

  • sugar - 330 g;
  • butter - 120 g;
  • egg white - 2 pcs.;
  • condensed milk - 100 g;
  • warm water - 140 ml;
  • agar-agar - 5 g;
  • dark chocolate - 300 g.

Cooking:

  1. Agar-agar pour water for 15 minutes. Then heat it over medium heat, stirring slightly so that there are no lumps.
  2. When the liquid boils, add granulated sugar. Without reducing the heat, continue stirring until the mass begins to foam. When the syrup begins to drain with a thin thread, this means that it has been prepared, and it can be removed from the stove.
  3. Put the squirrels to beat until lush foam.Without turning off the mixer, carefully pour sugar syrup into them with a thin stream. When the mixture acquires a homogeneous structure, add butter, condensed milk and beat it again.
  4. Pour the prepared souffle into a mold and refrigerate for at least 2.5 hours. After solidification, cut into pieces.
  5. In a metal bowl melt 240 g of chocolate and immediately set aside from the stove. Add the remaining 60 g and mix. Dip candies in icing, put on a film or foil, put in a refrigerator for 20-30 minutes. After that, the candies will be ready.

DIY chocolate souffle

Ingredients:

  • sour cream - 450 g;
  • high fat cream - 450 ml;
  • milk - 1 cup (250 ml);
  • cocoa powder - 1 tsp;
  • dark chocolate - 90 - 110 g.

Cooking:

  1. Pour cocoa into milk and stir. Pour the gelatin with the resulting liquid and heat in a water bath, stirring lightly to dissolve all the grains.
  2. Beat sour cream with sugar and cream in a separate container. Add the resulting mass to the milk-jelly mixture and mix.
  3. Arrange in forms or pour the souffle into a deep bowl with high sides.
  4. Put in the refrigerator for hardening for 5 - 6 hours (possible at night).
  5. Pour the cooled mass on top with slightly flooded chocolate and allow to congeal.
  6. After this, the souffle can be removed from the mold (s) and, if necessary, cut into portioned pieces.

On this, the dessert can be considered finished. Candy time to serve. There is nothing complicated in the process of their creation, which means that you can safely try to cook at home your favorite treat from childhood.

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