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Print Recipe
Childhood Sweets "Bird's Milk" Recipe
I reviewed a bunch of videos and reread a lot of recipes, I really liked this one, which is closest to the original - in composition, taste and appearance. I hasten to share with you!
Cook Time 60 minutes
Servings
Ingredients
Strawberry candies:
Vanilla candies:
Glaze:
Strawberry paste-puree:
Butter cream:
Cook Time 60 minutes
Servings
Ingredients
Strawberry candies:
Vanilla candies:
Glaze:
Strawberry paste-puree:
Butter cream:
Instructions
  1. Prepare strawberry paste-puree the day before. Boil the sliced strawberries. Punch with a blender and RUB through a sieve to remove the seeds. Return to the pan and boil until reduced by three times. I made a double portion, and I wish I'd made more. Puree can be frozen and cook with it wonderful mousses and creams.
    Prepare strawberry paste-puree the day before.
Boil the sliced strawberries. Punch with a blender and RUB through a sieve to remove the seeds. Return to the pan and boil until reduced by three times. I made a double portion, and I wish I'd made more. Puree can be frozen and cook with it wonderful mousses and creams.
  2. Cream: We prepare immediately for 2 types of sweets, if you prepare one of them, then take only half of the specified weight of ingredients - 150 butter and 70 condensed milk. Beat the butter at room temperature into a rich foam. Add condensed milk...
    Cream:
We prepare immediately for 2 types of sweets, if you prepare one of them, then take only half of the specified weight of ingredients - 150 butter and 70 condensed milk.
Beat the butter at room temperature into a rich foam. Add condensed milk...
  3. ... and again beat. Halve.
    ... and again beat. Halve.
  4. Vanilla candies: Prepare a form of 14X20 cm, which is covered with food wrap. I have a split door, and I only laid the bottom. Syrup: Mix together water, agar-agar, sugar and glucose syrup. Cook over medium heat, stirring constantly. First there will be a white foam, mark the time.
    Vanilla candies:
Prepare a form of 14X20 cm, which is covered with food wrap. I have a split door, and I only laid the bottom.
Syrup:
Mix together water, agar-agar, sugar and glucose syrup. Cook over medium heat, stirring constantly. First there will be a white foam, mark the time.
  5. Cook for 10 minutes, until transparent, which will turn slightly yellow by the end. The finished syrup flows off the spoon with a gel-like thread. Or up to 110* C if you cook with a thermometer.
    Cook for 10 minutes, until transparent, which will turn slightly yellow by the end. The finished syrup flows off the spoon with a gel-like thread. Or up to 110* C if you cook with a thermometer.
  6. Remove the syrup from the heat. Quickly beat the whites into a white stable foam and without ceasing to beat a thin stream enter the hot syrup.
    Remove the syrup from the heat. Quickly beat the whites into a white stable foam and without ceasing to beat a thin stream enter the hot syrup.
  7. Beat until the meringue is slightly warm, add the vanilla. In three sessions, enter 220 g of cream. We do everything quickly, because the mass is grasped before our eyes.
    Beat until the meringue is slightly warm, add the vanilla. In three sessions, enter 220 g of cream.
We do everything quickly, because the mass is grasped before our eyes.
  8. The finished mass is lined with an even layer in the form. Place in the refrigerator for 5 hours to stabilize.
    The finished mass is lined with an even layer in the form. Place in the refrigerator for 5 hours to stabilize.
  9. Strawberry candies. We prepare the same syrup. Whisk the whites. Add the puree and beat again. Enter the syrup.
    Strawberry candies.
We prepare the same syrup.
Whisk the whites. Add the puree and beat again. Enter the syrup.
  10. In the same way, in three sessions, enter 220 g of cream.
    In the same way, in three sessions, enter 220 g of cream.
  11. Put it in a form of the same size. Send to the refrigerator for 5 hours to stabilize.
    Put it in a form of the same size. Send to the refrigerator for 5 hours to stabilize.
  12. Cut the sweets into portions. Put it in the freezer for a couple of hours.
    Cut the sweets into portions. Put it in the freezer for a couple of hours.
  13. Glaze: Cut the chocolate and melt it. Enter the oil in small portions, mixing well each time. The glaze should be uniform and smooth. Dip the candy in the icing, let the extra chocolate drain.
    Glaze:
Cut the chocolate and melt it. Enter the oil in small portions, mixing well each time. The glaze should be uniform and smooth.
Dip the candy in the icing, let the extra chocolate drain.
  14. Place on a grid. And then in the refrigerator and let the glaze harden well. Great icing for candy and ice cream!
    Place on a grid. And then in the refrigerator and let the glaze harden well.
Great icing for candy and ice cream!
  15. There were a lot of sweets. It was possible to prepare only one portion, but... they disappear instantly!
    There were a lot of sweets. It was possible to prepare only one portion, but... they disappear instantly!
  16. Very tender and delicious, covered with a thin layer of chocolate. Preparing is not difficult at all, I thought it would be more difficult.
    Very tender and delicious, covered with a thin layer of chocolate. Preparing is not difficult at all, I thought it would be more difficult.

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