Homemade Bird's milk candies on agar agar

Step-by-step cooking

1. Step 1:

   

   How to make homemade Bird's milk candies on agar agar? Prepare the products. Remove the butter from the refrigerator in advance so that it has time to soften. Weigh all the products on the kitchen scale. The same applies to proteins. 200 grams is about the weight of proteins from 6-7 eggs. Proteins should also be warm. Separate them from the yolks very carefully, one piece at a time. Even a small drop of yolk will prevent them from whipping.

2. Step 2:

   

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

3. Step 3:

   

   Without stopping whipping, add condensed milk to the butter by spoonful. As a result, you should get an airy thick cream.

4. Step 4:

   

   Pour the agar into a saucepan, fill with clean cold water. Put the pan with agar on a small fire. Prepare the proteins and the mixer immediately. It will be necessary to 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 handle the usual one.

5. Step 5:

   

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

6. Step 6:

   

   Start whipping the whites at the same time. Add a pinch of citric acid to the proteins. This will help them whisk faster and not fall off after whipping. Do not forget about the syrup — stir it constantly. Soon the syrup will boil. Pour a few drops of lemon juice into it. This will prevent its caramelization. As you continue stirring, start monitoring its temperature.

7. Step 7:

   

   Bring the syrup to a temperature of 110 ° C. The proteins should be whipped into a strong foam by this time. If this happens before the syrup is ready, turn off the mixer.

8. Step 8:

   

   As soon as the syrup reaches the desired temperature, turn off the heating. Without ceasing to beat the whites, pour the 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. Beat it for 1-2 minutes.

10. Step 9:

    

    Continuing to whisk, start introducing butter and condensed milk cream in portions. After the introduction of the cream, the souffle will become more liquid, because the oil will melt from the heat. Beat it for a couple more minutes.

11. Step 10:

    

    Why is it necessary to work quickly when whipping? The fact is that the agar begins to harden already at 40 ° C. And the hot syrup will cool down to this temperature very soon.

12. Step 11:

    

    Pour the liquid souffle into a suitable mold. I took a rectangular glass one measuring 25*20 cm. You can pre-lubricate it with butter. But I missed this step, and everything turned out fine, nothing stuck. Put the souffle in the refrigerator for cooling and stabilization. A couple of hours will be enough for this.

13. Step 12:

    

    Cut the finished souffle into candies of any shape. I cut it into squares.

14. Step 13:

    

    Prepare the products for making the glaze. Take high-quality, dark chocolate, it tastes better and contains more cocoa.

15. Step 14:

    

    How to make icing? Melt the chocolate in any way. It is possible in the microwave, it is possible in a water bath. I was drowning in the bath. Pour vegetable oil into the melted chocolate. This will make the glaze more liquid. Stir it well with a whisk.

16. Step 15:

    

    Lower the candies into the glaze, turning them over with a fork so that the glaze is applied from all sides. Take out the glazed candies and put them on the parchment. This should be done quickly, because the chocolate, cooling, thickens.

17. Step 16:

    

    Put the finished candies in the refrigerator for an hour to freeze the glaze. I cut off the glaze that fell on the paper with a knife to make smooth candies. Then serve the candies to the table. Bon appetit!