Candies homemade bird's milk on agar agar

30 servings
5 hours

There is an opinion that proteins cannot be beaten without sugar. This is an erroneous statement, proteins beat perfectly to a strong foam, the presence of sugar does not play any role. On the contrary, you can add a pinch of salt, for a quick result and strong peaks. Or, as in this recipe, a little citric acid. As a result, sweets turned out to be very similar to those purchased, only in real chocolate. Very delicious!

How to make candies Homemade bird's milk on agar agar? Prepare the products. Remove the oil from the refrigerator in advance so that it has time to soften. Weigh all foods on the kitchen scales. The same goes for proteins. 200 grams is about the weight of proteins from 6-7 eggs. Proteins must also be warm. Separate them from the yolks very carefully, one at a time. Even a small drop of yolk will prevent them from beating up.

Beat the soft oil with a mixer for a few minutes until fluffy.

Without stopping to beat, add condensed milk to the oil by a spoon. As a result, you should get an air thick cream.

Pour the agar into a saucepan, cover with clean cold water. Place the agar pot over a small heat. Prepare the squirrels and mixer right away. Heat the agar and beat the proteins at the same time. It will be most convenient to do this in a planetary mixer. But, if you have an assistant, then you can cope with the usual one.

Heat the agar with constant stirring until dissolved. Without waiting for boiling, pour sugar into it.

At the same time, start whipping the squirrels. Add a pinch of citric acid to the proteins. This will help them beat faster and not fall off after beating. Don't forget the syrup - stir it constantly. Soon the syrup will boil. Pour a few drops of lemon juice into it. This will prevent his caramelization. While continuing to stir, start monitoring its temperature.

Bring the syrup to 110 ° C. Proteins at this time should beat into strong foam. If this happened before the syrup is ready, then turn off the mixer.

Once the syrup reaches the desired temperature, turn off the heat. Without stopping whipping proteins, pour syrup into them in a thin stream, trying not to get on the blades of the mixer. The mass will begin to increase in volume before our eyes. Whisk it for 1-2 minutes.

Continuing to whisk, start serving butter cream and condensed milk. Once the cream is injected, soufflé will become more liquid because the oil from the heat will melt. Whisk it for a couple more minutes.

Why do you need to work quickly when whipping? The fact is that the agar begins to freeze already at 40 ° C. And the hot syrup will cool to this temperature very soon.

Pour the liquid soufflé into a suitable form. I took a rectangular glass measuring 25 * 20cm. You can pre-lubricate it with butter. But I missed this step, and everything turned out great, nothing stuck. Remove the soufflé to the refrigerator for cooling and stabilization. A couple of hours is enough for that.

Cut the ready-made soufflé into free-form sweets. I cut it into squares.

Prepare the products to make the glaze. Take chocolate of high quality, dark, it tastes better, and contains more cocoa.

How to make a glaze? Melt the chocolate in any way. You can in the microwave, you can in a water bath. I drowned on the bathhouse. Pour vegetable oil into melted chocolate. This will make the glaze more liquid. Stir it well with a whisk.

Lower the candy into the glaze, turning it over with a fork so that the glaze is applied from all sides. Remove the glazed candies and place them on the parchment. This must be done quickly, because the chocolate, cooling, thickens.

Put the finished candy in the fridge for an hour to freeze the icing. I cut off the glaze that glass on paper with a knife to make even sweets. Then serve the candy to the table. Enjoy your meal!

Why agar-agar sometimes does not freeze, how to work with it correctly and avoid annoying mistakes, as well as all the subtleties of preparing various dishes with this gelling substance, read the article about agar-agar.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Choose quality, proven condensed milk. Without vegetable fats and dietary supplements. The composition should contain only two ingredients: milk and sugar. The taste and quality of the finished dish will ultimately depend on the quality of the condensed milk.