Recipe: Sweets "Bird's milk" - the most tender. Sweets "bird's milk" according to GOST

"Bird's milk" is delicious chocolate treat, which has come down to us from Soviet times and today everyone can make it at home.

Let's look a little into the history of the creation of a confectionery. Few people know, but its history began with sweets, and later another dessert of the same name appeared - a cake. Actually, sweets "Bird's milk" began to be produced in Poland. And to be more precise, the owner came up with the recipe for this product. confectionery factory Jan Wedel, who returned full of impressions from a trip to France. Of course, the recipe for sweets initially had a somewhat unusual and unusual taste. They were produced with a filling in the form of marshmallows (candies similar in taste to marshmallows).

In Russia, "Bird's milk" appeared by order of the Minister Food Industry. Returning from Czechoslovakia, where he tasted this miracle, the minister gathered the best workers of the Rot Front factory, treated them to a treat, and instructed them to do the same, and ordered them to be released at the factory. From that day on, the mass production of Ptichye Moloko sweets began in Russia.

Let's talk about the benefits of confectionery. Since childhood, everyone has been pushing us that the abuse of sweets is harmful to our health, this is true to some extent, but not in our case. Sweets "Bird's milk" - very useful for human body. Especially useful for those who do not have enough proteins, animal fats, vitamins and mineral components in the body. And the coumarin contained in sweets is a catalyst for reducing blood clotting, which prevents the formation of blood clots. Perhaps the only disadvantage of these sweets is high calorie content. Therefore, people especially watching their figure should not abuse them.

Well, now, having considered the pros and cons of this dessert, I propose to go directly to the recipes and methods of preparing this delicacy, with the wonderful name "Bird's Milk" at home! You won't believe how easy it is to make this amazing treat!

According to this recipe, this dessert was prepared by our grandmothers.

Required:

1. At least 1 glass wheat flour(highest grade);
2. Medium glass of sugar (for cream), 11 cups of sugar (for dough);
3. About 3 tablespoons of sugar (tablespoons) will be required for glaze;
4. Also, you will need a block of butter, weighing 150 grams, needed for the dough), as well as at least 300 grams of butter, which is required for the cream;
5. 2 medium glasses of milk;
6. 3 chicken eggs, as well as a teaspoon of slaked soda, at least 3 tablespoons of semolina, 3 teaspoons of cocoa needed for the dough, and at least 2 tablespoons of cocoa (for glaze); also sour cream - at least 2 tablespoons, half a lemon.

Cooking process:

• Step 1. Having melted a little butter, cool and rub it with sugar. After that, add the eggs, and beat the resulting mixture with a mixer. Add soda with two tablespoons of water (with the addition of vinegar), mixing everything thoroughly. Add flour to the resulting mass, stirring a little.
• Step 2. You need to divide the dough into two even parts. Add cocoa to one of the parts. Grease a baking dish with butter, sprinkle it with flour. We bake 2 cakes in the oven, heated to 200 degrees. Each cake is baked for about 10-12 minutes. We wait until the cakes have cooled, and grease them with cream.

We prepare the cream at home like this: Cooking semolina and let it cool down. Grind the lemon on a fine grater and add to the porridge. Rub the butter with sugar, which should melt a little, and also add to the porridge. Whip the cream with a mixer.

For the glaze, you need to mix sour cream, cocoa and sugar, then mix the mixture that we received and put on fire. Stir the mixture until it boils, add a spoonful of butter and let the glaze boil.

Cut the rinds in half. We alternate white and chocolate layers, generously coat them with cream. The top cake does not need to be lubricated with cream. Drizzle the cake with frosting and refrigerate for a couple of hours. The cake is ready! Enjoy this sweet!

"Bird's Milk" Classic

You will need: 3 bags of gelatin, half a glass of milk, the same amount of granulated sugar, also 450 ml of sour cream, and 500 grams of whipped cream; 5 tablespoons of cocoa (tablespoons), a glass of water.

Preparation: in a small saucepan, mix milk with gelatin (2 bags), we leave one for glaze. We put the resulting mixture on the fire, slowly whisking it. Do not bring it to a boil, and immediately after the steam appears, remove the pan from the heat. Next, beat a glass of sugar with sour cream and whipped cream until homogeneous mass. Then gradually add the heated milk with gelatin. We spread this mass in a pre-prepared dish (preferably oiled). Smooth it out and put it in the fridge to cool.

To prepare the glaze, we take cocoa, a little sugar, and a bag of gelatin. To them, add a glass of water and a little milk. Beat and set to bask on fire, while stirring the mixture. Bring to a boil and cool to room temperature. We take out the frozen mass from the refrigerator, and evenly distribute the resulting glaze over it. We put again finished form refrigerate for at least 5 hours. Your delicious dessert ready!

"Traditional Delight"

1. For a biscuit, it will come in handy for us: Flour - 150 grams, the same amount - sugar and 4 chicken eggs.
2. For a soufflé, you need (in approximate concentrations that vary depending on taste): 300 grams of sugar, 200 grams of butter, 300 grams of sugar, a tablespoon of flour, a bag of gelatin, weighing 30 grams, and a dozen eggs.

The cooking process is simple - you need to pour 150 ml of cold gelatin, and what is important, boiled water. Leave for an hour, starting to cook a biscuit. To do this, beat the eggs with sugar, then add the flour and mix the mixture thoroughly. We put the dough in the oven, preferably preheated to 180 degrees, on average for 25 minutes.

Soufflé is ready. To do this, you need to separate the whites from the yolks. Add milk and mix as thoroughly as possible. Add flour, put on fire water bath. Heat until the mass thickens and cool. Next, you need to add butter, after which we give a whipped shape with a mixer. We put the infused gelatin on the fire until the grains are completely dissolved in it. Proteins should be whipped with a pinch of salt. Add gelatin to them. Mix the whites with the yolks and put in the refrigerator. We cut the baked biscuit on the cake. We put one biscuit on the bottom, put the resulting soufflé on it, and put the 2nd biscuit on top. Lubricate the top cake with chocolate icing. Its very easy to make! You just need to mix a glass of milk with 4 tablespoons of cocoa, and three tablespoons of sugar, add 30 grams of gelatin, and heat in a water bath.

The cake is almost ready! It remains only to put it in the refrigerator for 6-8 hours. Everything, a delicious delicacy is ready!

By the way, as for the soufflé, for its preparation, it is not necessary to make it according to the generally accepted recipe! You can experiment! Don't be afraid to do it! After all, you can consider several options for making soufflé, for example, you can use vanilla or chocolate. In addition, do not forget about decoration - it can be various berries, chocolate or, for example, caramel. It can also serve as a basis different products It all depends on your taste and desire to cook. They can be cream, and proteins or cottage cheese, anything!

Sweets "Bird's milk" at home

Required: One tablespoon of gelatin, 2 medium glasses of any juice (you can even use compote), a liter of pasteurized milk, 1 chocolate bar and 2 tablespoons of sour cream.

Preparation: Fill gelatin with juice for about an hour, and let it brew. We put the resulting mass on fire, but do not let this mass boil. Cool it a little, gradually add milk there, beat everything with a mixer. Pour everything into a mold and put in the refrigerator for a couple of hours until the mass hardens. After the resulting mixture has hardened, take it out of the refrigerator and cut into small pieces. For glaze, melt chocolate with two tablespoons of sour cream. After the chocolate has melted, pour one side of the candies and put them in the refrigerator to harden, then take them out and pour the other part of the candies, and put them in the refrigerator again. Sweets are ready "Bird's milk"! What does it say "Bon Appetite!"

"Bird's milk" from tender curd cheese

Required: cottage cheese(cheese must be unsalted) - 1/2 kilogram, glass heavy cream(fat content of at least 35 percent!), And at least ten tablespoons of sugar; 1 sachet of gelatin, preferably instant.

Method of preparation: Whip the cream in thick foam Gradually add sugar to it. Soak gelatin. Using a mixer, mix the cream and curd cheese. Dissolved gelatin must be added to the resulting curd-creamy mass. Pour the resulting mixture into suitable dishes and remove to harden in the refrigerator. After the mass hardens, cover it with chocolate icing. (cooking methods chocolate icing see above). We remove the resulting yummy in the refrigerator for several hours.

Unusual dessert "Bird's milk" is ready!

In this article, we looked at how you can, so to speak, create "Bird's Milk" at home, as well as many ways and types of his advice! We talked about its benefits and harms, looked into its history, saw various options making this dessert.

We learned that the proportions and components of this confectionery are radically different! And 10 whole eggs, and a glass of milk, semolina, and all this is called under the proud name " bird's milk».

Choice of the most suitable prescription- After you! Enjoy your meal!

"Bird's milk" - a recipe used to make desserts, sweets and cakes. Delicate soufflé from Soviet era turned out to be simple and affordable for cooking at home. Today, every housewife can make a mass with proteins and gelatin to repeat unforgettable classic masterpieces.

How to cook "Bird's milk"?

"Bird's milk" at home - a recipe thanks to which you can create your own within an hour popular dessert. Simple ingredients and ease of preparation are available even to inexperienced housewives. You just need to put a mass of protein and gelatin on the frozen glaze and pour the finished soufflé with the remaining melted chocolate.

Ingredients:

• squirrels - 4 pcs.;
• gelatin - 10 g;
• powdered sugar - 60 g;
• chocolate - 180 g;
• oil - 120 g.

Cooking

1. Soak gelatin.
2. Melt chocolate and butter.
3. Pour half of the glaze into a mold and refrigerate.
4. Dissolve gelatin, enter egg whites whipped with powder.
5. Spread the soufflé over the chocolate and pour over the remaining frosting.
6. "Bird's milk" is a recipe that requires refrigeration for at least an hour.

Cake "Bird's milk" at home

Cake "Bird's milk" with gelatin, the recipe of which is a classic, requires strict adherence to proportions and temperature regime. Preparation consists of three stages: kneading and baking two cakes for the base, whipping and warming up the soufflé cream, and melting the chocolate icing. The cake is then collected and cooled.

Ingredients:

• flour - 140 g;
• sugar - 400 g;
• oil - 300 g;
• eggs - 1.5 pcs.;
• gelatin - 20 g;
• condensed milk - 100 g;
• protein - 2 pcs.;
• lemon juice - 20 ml;
• chocolate - 100 g.

Cooking

1. Beat 100 g butter and 100 sugar, egg yolk and flour. Knead.
2. Bake at 220 degrees for 8 minutes two cakes.
3. Beat 200 g of butter with condensed milk.
4. Boil gelatin for 5 minutes with 300 g of sugar.
5. Whip egg whites with juice and gelatin. Add condensed milk.
6. Pour the mass onto the cake, cover with a second one and brush with cream.
7. Melt the chocolate.
8. covered in chocolate.

Sweets "Bird's milk" - recipe

Sweets "Bird's milk" - a popular delicacy of the Soviet era, nowadays are produced by many manufacturers. The taste of modern products does not meet the standards of the past, and therefore it is better to cook sweets yourself. Modern components - agar-agar and molasses - will help speed up the process and improve the structure of the dessert.

Ingredients:

• protein - 3 pcs.;
• sugar - 300 g;
• molasses - 150 g;
• agar - 5 g;
• water - 150 ml;
• oil - 300 g;
• condensed milk - 100 g;
• chocolate - 150 g.

Cooking

1. Beat 200 g of butter with condensed milk, add proteins.
2. Dissolve agar with sugar and molasses. Boil 15 minutes.
3. Combine everything, refrigerate. Cut into segments.
4. Candies "Bird's milk" with your own hands "bathe" in chocolate.

Soufflé "Bird's Milk" - recipe

It is very popular and, like any popular product, has various cooking options. This recipe involves the most delicate soufflé made from dairy products: cream with a high percentage of fat, milk and sour cream. This technique will require a minimum of time for whipping and at least 5 hours for cooling.

Ingredients:

• milk - 250 ml;
• sour cream - 450 g;
• sugar - 150 g;
• cream 33% - 450 ml;
• gelatin - 15 g;
• chocolate - 80 g.

Cooking

1. Heat gelatin with milk and set aside.
2. Whisk sour cream, cream and sugar.
3. Combine everything, put it in a mold and refrigerate.
4. Fill with chocolate.

Bird's milk with semolina

Creamy dessert, which is perfect for creating a cake. This recipe is an exception to the rule, since the soufflé is prepared without eggs - from semolina. The latter is the link of the whole mass. Crushed lemons will fill the cake with citrus flavor and give sourness.

Ingredients:

• flour - 350 g;
• egg - 6 pcs.;
• sugar - 550 g;
• oil - 600 g;
• lemon - 2 pcs.;
• semolina - 60 g;
• milk - 450 ml;
• cocoa - 60 g;
• sour cream - 40 g.

Cooking

1. Beat butter with 300 g sugar, eggs and flour.
2. Bake 2 cakes.
3. Boil semolina, add 300 g of oil, 200 g of sugar and lemons. Whisk.
4. Grease the bottom cake with cream.
5. Heat sour cream, 50 g butter, 50 g sugar and cocoa.
6. "Bird's milk", lemon recipe, decorate with icing.

Cake "Bird's milk" without baking

"Bird's milk" - recipe with agar-agar - original way quickly and easily serve a modernized dessert to the table. The advantage of this cake is obvious - the basis of ready-made cookies and oil does not require baking, and agar-agar quickly dissolves and hardens, making the mass tender and airy, which allows you to get the finished product after 2 hours.

Ingredients:

• cookies - 250 g;
• oil - 180 g;
• squirrels - 5 pcs.;
• agar-agar - 5 g;
• water - 200 ml;
• condensed milk - 200 g;
• sugar - 50 g;
• chocolate - 120 g.

Cooking

1. Soak agar-agar in water and then heat.
2. Crush the cookies with butter and put in a mold.
3. Beat egg whites with sugar.
4. Mix butter with condensed milk.
5. Combine everything and pour on the cake.
6. Decorate bird's milk without baking with icing.

Cake "Bird's milk"

Dessert "Bird's milk" - will decorate any holiday table if you break traditions and serve the product in the form of cakes. Portioned products are easier to cook, cool faster and have a more attractive appearance, which can be changed individually in each case. it great alternative bored sweets and cakes.

Ingredients:

• chocolate - 200 g;
• condensed milk - 150 g;
• oil - 80 g;
• sugar - 60 g;
• squirrels - 4 pcs.;
• gelatin - 15 g;
• water - 200 ml.

Cooking

1. Heat gelatin with 30 g of sugar.
2. Beat butter, condensed milk, sugar and proteins.
3. Pour into moulds.
4. Garnish with chocolate.

Chocolate "Bird's milk" - recipe

gentle and light dessert you can enjoy endlessly. It can be berry, citrus or chocolate. - pastry, different pleasant taste and goes well with frosting. In fact, this is a classic white soufflé, to which cocoa was added, which made a difference.

Ingredients:

• gelatin - 15 g;
• condensed milk - 150 g;
• sugar - 250 g;
• water - 150 ml;
• squirrels - 2 pcs.;
• chocolate - 100 g;
• oil - 200 g;
• cocoa - 50 g.

Cooking

1. Fill gelatin with water.
2. Mix 70 g of chocolate with condensed milk, butter and cocoa.
3. Boil gelatin and sugar for 5 minutes.
4. Whisk the whites.
5. Connect everything.
6. Send the mass in the cold for 2 hours.
7. Garnish with grated chocolate.

A popular delicacy can be prepared from products that are at hand. Cottage cheese will perfectly cope with the absence of eggs, condensed milk will replace sugar, giving the dessert sweetness and aroma, and cream will add a delicate, creamy texture. It is only necessary to gradually combine all the components together and beat the mass until smooth.

Ingredients:

• cream - 250 ml;
• cottage cheese - 150 g;
• condensed milk - 250 ml;
• milk - 125 ml;
• gelatin - 15 g.

Cooking

1. Before making "Bird's milk", soak gelatin in milk.
2. Heat the cream and condensed milk, pour in the gelatin.
3. Add cottage cheese and beat for 10 minutes.
4. Bird's milk - a recipe that should be cooled for 2 hours.

Bird's milk at home - a dessert that can be prepared from plain sour cream, surprising guests and loved ones not only with the simplicity of execution, but also with aesthetic portioned serving. This product is universal: it does not require expensive components, it is quickly cooked, nutritious and low-calorie, and can decorate any meal.

Loved by many. This is a combination of delicate soufflé and dark chocolate, a win-win- not too oily air filling and chocolate that melts in your mouth. Great option for tea, coffee or as a compliment. Based on them, even a cake appeared, which immediately fell in love with the sweet tooth.

Do birds give milk?

Children sometimes ask themselves: "Why is Bird's Milk called that?". 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 their chicks in a way similar to that of mammals do so with 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 called that. And most likely they just don’t think about where such a strange and ridiculous name comes from.

Where does this name come from?

The fact is that the Poles borrowed such a name from the legends about the healing milk of birds of paradise, with which they allegedly feed their chicks. The milk of birds is also mentioned in the comedy of the ancient Greek philosopher Aristophanes "Birds". It is described as the highest delicacy, the 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 for the heart of a young beauty. And if the girl didn’t like the guy at all, she asked him for bird’s milk, for sure knowing that this is just a legend, and he won’t get it, which means there will be a reason to refuse. Poor youths died looking for it magic milk but no one has ever found it.

This legend in one interpretation or another is found among many peoples. Since ancient times, there has even been a proverb among Russians: "The rich have everything, especially bird's milk."

Thanks to such a variety of fairy tales and legends, bird's milk has become synonymous with something special and rare. That's why "Bird's milk" is called so. 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 sweets clearly didn’t have this in mind, 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 it literally. That's why "Bird's milk" is called that.

The composition of the sweets is very simple - no super rare ingredients. It's a mixture egg white, sugar, gelatin and butter, poured with chocolate. The ingredients are clearly not why "Bird's Milk" is called that. But despite the simple composition, it is not so easy to cook them, everything is important - the freshness of the products, the speed of kneading, and the cooling temperature.

Therefore, sweets were made in small batches, which quickly sold out. In Soviet times, shortages were commonplace, and these sweets were especially difficult to get. The Soviet people interpreted why "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 by cheaper and synthetic ones. Not every factory makes them equally well, and some have changed the recipe so much that the taste is unrecognizable. Sweets "Bird's milk" from "Rot Front" to this day are read as a standard.

How did the cake come about?

Later, in the 1980s, the confectioners of the elite Prague restaurant at that time, headed by Vladimir Guralnik, invented biscuit cake, which is named the same. It was a cake stuffed with the most delicate soufflé and, like the legendary sweets, covered with chocolate. That's why the cake is called "Bird's Milk". Its uniqueness is also in the fact that no patent was ever issued for any other in the USSR, but this one was issued.

Now it is baked at home, as the recipe is not a secret. But due to the complexity of the technology, only the most skillful and experienced housewives get it.

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

How to make Bird's Milk sweets 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 to get the right ingredients it was very difficult for a simple Soviet citizen. Now all the components of the dessert can be easily bought at any store, and cooking recipes delight with their diversity.

The correct composition of the dessert

The composition of sweets should include the following ingredients:

• granulated sugar;
• butter;
• black chocolate;
• eggs (whites only);
• 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.

Bird's milk candy size

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

Calorie dessert in chocolate

If you prepare a treat with dark chocolate, where the cocoa content is above 70%, then the calorie content of sweets will be 412 - 420 kcal (or 1724 - 1757 kJ) per 100 g finished product. In this case, the body will nutrients in the form of 2.33 - 2.35 g of proteins, 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 daily allowance energy of an average person who consumes about 2 thousand calories daily.

For lovers of sweets, I suggest preparing homemade candies "Bird's Milk". Delicate soufflé, covered with a layer of chocolate, just melts in your mouth. Sweets are so tasty that they will not leave anyone indifferent. And there are no contraindications - after all, we will prepare Ptichye Moloko sweets only from natural products. When you cover the sweets with icing, do not forget to call the children - this is very exciting, and the children's imagination will tell you a lot of options for decorating.

• agar-agar - 5 grams;
• water - 120 milliliters;
• granulated sugar - 180 grams;
• butter - 70 grams;
• condensed milk - 100 grams;
• vanillin - 1 teaspoon;
• egg white - 3 pieces;
• lemon juice - 1 teaspoon.

For the glaze you will need 100 grams of chocolate (black or milk).

1. Agar-agar (it comes in the form of algae or powder, you can take any) pour 120 milliliters of water and leave to swell. It is impossible to replace agar-agar when preparing sweets for gelatin (but for a cake, you can).
2. Put softened butter in a deep bowl, beat with a whisk and start adding condensed milk little by little.
3. Add vanillin to the creamy mass (liquid, powder or vanilla sugar), mix with a whisk until smooth.
4. We separate the whites from the yolks (we try to do this very carefully so that the yolks do not get in, otherwise we will not be able to beat the whites) and put aside for a while.
5. We put the swollen agar-agar on slow fire and cook for 4 minutes until dissolved (tip: always follow package directions).
6. Pour granulated sugar into a saucepan to agar-agar and mix until sugar is completely dissolved. We leave the sugar syrup to boil up to 110 degrees (if there is no thermometer, you can navigate by appearance: after about 15 minutes, the bubbles will increase and the syrup will begin to drain from the spoon in the form of a thread).
7. At this time, we begin to beat the whites with a mixer at low speed in order to complete the process simultaneously with cooking sugar syrup. When protein mass increase slightly in volume, add lemon juice, continuing to beat (increase the speed).
8. Pour the whites whipped to stable peaks, gradually, hot syrup, continuing to beat at medium speed. When the mass becomes thick, add butter cream and mix at low speed.
9. After one or two minutes, when the mass is well mixed, we begin (immediately) to pour it into molds (otherwise it will freeze right in the cup). We leave the prepared soufflé for 2 hours to freeze well (you can in the refrigerator).

Tip: you can use any Silicone forms(it is better to take different ones, it will look more beautiful in the end).

1. When the sweets are completely frozen, melt the chocolate (to your taste: milk, white or black, bitter) in a water bath (I prefer the microwave for these purposes: I put it on for 30 seconds, then I take it out, mix it - and again for 30 seconds, and so until the chocolate is completely melted).
2. We take the sweets out of the mold, put them on the wire rack (it is better to lay foil under it so as not to stain the table with chocolate) and pour over each candy with melted chocolate.
3. If not all the soufflé fit into the molds, you can simply cut out rectangular (or diamond-shaped) sweets from the remaining layer.

Serve sweets with fragrant mint or lemon tea. We delight loved ones and surprise guests. The Super Chef website team wishes you Bon appetit and, as always, is waiting for a visit - for new recipes for sweets and other desserts (and not only).