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Poultry milk

Poultry milk


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Boil the raw sugar together with the vanilla pod, cut in half and remove the seeds from it and put in the milk. Mix with a wooden spoon until the sugar melts. When the milk boils, pull the pan aside. Remove the vanilla pod and froth the milk. It is good to make the dessert in a double-bottomed pan with a mouth as wide as possible.

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt for 2-3 minutes. Gradually add the fine sugar and mix until you get a firm meringue. We proceed in the same way as for the meringue. Mix the egg whites for about 10 minutes. At the end we add the lemon juice. We put a large spoon in the hot milk, we take a spoonful of meringue and we put it in the hot milk. Each time we put the spoon in the milk before putting the meringue in the milk… proceed as if you make dumplings for the soup… Leave space between the meringue dumplings because they will swell when the milk boils. Let it boil for 2 minutes on one side and the other. Remove the dumplings with a foamer on a baking tray / tray. The remaining milk is strained. Mix the yolks with a fork and put a little hot milk on them, taking care not to bake them all at once. Put the mixture in a saucepan and let it boil until it thickens… make a sauce. Allow to cool.

Optional: put 2-3 tablespoons of sugar with 50 ml of water in a kettle. Allow the water to drop until the sugar begins to caramelize. Add the crushed almonds or walnuts (almonds I used plus 1 tablespoon of Amaretto liqueur). Mix and immediately pour the mixture on a piece of baking paper or a silicone plate. Allow to cool. Finely grind the caramelized sugar with the almonds until you get a fine powder… "magic powder". A food processor or blender is used for grinding.


Assembly: put the sauce in a cup / glass, add the Bulgarians, sprinkle the "magic powder" over the Bulgarians. A truly magical, light and fragrant dessert and you feel like eating it non-stop. May it be useful to you !!


Cake & # 8220Poultry milk & # 8221. An old recipe & # 8211 a really perfect taste!

I love old recipes that have stood the test of time, that's why I reveal to you the recipe of the most delicate cake in the world & # 8211 cake & # 8220Poultry milk & # 8221. This cake has a perfect taste, with a fluffy and soft top, a very tender and airy soufflé, which melts in your mouth and a delicious chocolate icing. The & # 8220Poultry milk & # 8221 cake is a legendary dessert, especially beautiful and tasty, which is worth all the effort. Enjoy your family with a magic cake!

Countertop ingredients

& # 8211 1 teaspoon baking soda (or baking powder)

Ingredients for soufflé

& # 8211 a knife tip of lemon salt

Ingredients for icing

& # 8211 150 g of dark chocolate

Method of preparation

1. Separate the egg whites from the yolks. You will use the egg whites for the soufflé and the yolks for the countertop.

2. Refrigerate the egg whites to cool.

3. leaf . Add the sugar and vanilla to the yolks and beat until you get a white mixture. Add the butter at room temperature while beating the mixture.

4. Mix the flour with the baking powder. If you use baking soda, then add it directly to the dough. Add the flour to the yolk mixture and mix the dough.

5. Line a form with baking paper and place the dough. Spread the dough over the entire surface.

6. Place the countertop in the preheated oven at 200 degrees for 17-20 minutes.

7. The breath. Soak the gelatin in 1/2 glass of water (room temperature) and let it swell.

8. Remove the countertop from the oven, test the toothpicks and let it cool.

9. Beat the soft butter with the mixer until it turns white. Continuing to beat, add the condensed milk. If desired, you can set aside a few tablespoons of cream for decoration. Leave the cream at room temperature.

10. Put the swollen gelatin in a saucepan and add 125 g of sugar. Put the mixture on the fire and heat it up to 60 degrees (do not bring it to a boil). Allow to cool.

11. Beat the cold egg whites with the mixer until you get a fluffy foam. Continuing to beat, add 125 g of sugar, lemon salt and vanilla. Then pour a thin stream of gelatin and beat continuously.

12. Reduce the speed of the mixer to medium and gradually add the butter cream.

13. Cut the countertop in half with a knife or thread.

14. Place a countertop in a removable form, place half of the soufflé on top, then place the second countertop and cover it with the remaining soufflé.

15. Refrigerate the cake for 1.5-2 hours.

16. Glaze . Pour the cream into a saucepan, add the sugar and put the pan on the fire, heat the mixture until the sugar is completely dissolved.

17. Chop the dark chocolate in a separate bowl and pour over the hot cream. Stir until the chocolate is completely melted. Add the butter and mix the mass until smooth for 4-5 minutes.

18. Remove the cake from the mold and pour over the chocolate icing, which has cooled to 30 degrees, and spread it evenly over the entire surface.

19. Refrigerate the cake for one hour.

20. Decorate the cake to taste with the remaining cream or simply decorate it with chocolate icing.

Watch the step-by-step cake preparation in the video below.


Cake & # 8220Poultry milk & # 8221. An old recipe & # 8211 a really perfect taste!

I love old recipes that have stood the test of time, that's why I reveal to you the recipe of the most delicate cake in the world & # 8211 cake & # 8220Poultry milk & # 8221. This cake has a perfect taste, with a fluffy and soft top, a very tender and airy soufflé, which melts in your mouth and a delicious chocolate icing. The & # 8220Poultry milk & # 8221 cake is a legendary dessert, especially beautiful and tasty, which is worth all the effort. Enjoy your family with a magic cake!

Countertop ingredients

& # 8211 1 teaspoon baking soda (or baking powder)

Ingredients for soufflé

& # 8211 a knife tip of lemon salt

Ingredients for icing

& # 8211 150 g of dark chocolate

Method of preparation

1. Separate the egg whites from the yolks. You will use the egg whites for the soufflé and the yolks for the countertop.

2. Refrigerate the egg whites to cool.

3. leaf . Add the sugar and vanilla to the yolks and beat until you get a white mixture. Add the butter at room temperature while beating the mixture.

4. Mix the flour with the baking powder. If you use baking soda, then add it directly to the dough. Add the flour to the yolk mixture and mix the dough.

5. Line a form with baking paper and place the dough. Spread the dough over the entire surface.

6. Place the countertop in the preheated oven at 200 degrees for 17-20 minutes.

7. The breath. Soak the gelatin in 1/2 glass of water (room temperature) and let it swell.

8. Remove the countertop from the oven, test the toothpicks and let it cool.

9. Beat the soft butter with the mixer until it turns white. Continuing to beat, add the condensed milk. If desired, you can set aside a few tablespoons of cream for decoration. Leave the cream at room temperature.

10. Put the swollen gelatin in a saucepan and add 125 g of sugar. Put the mixture on the fire and heat it up to 60 degrees (do not bring it to a boil). Allow to cool.

11. Beat the cold egg whites with the mixer until you get a fluffy foam. Continuing to beat, add 125 g of sugar, lemon salt and vanilla. Then pour a thin stream of gelatin and beat continuously.

12. Reduce the speed of the mixer to medium and gradually add the butter cream.

13. Cut the countertop in half with a knife or thread.

14. Place a countertop in a removable form, place half of the soufflé on top, then place the second countertop and cover it with the remaining soufflé.

15. Refrigerate the cake for 1.5-2 hours.

16. Glaze . Pour the cream into a saucepan, add the sugar and put the pan on the fire, heat the mixture until the sugar is completely dissolved.

17. Chop the dark chocolate in a separate bowl and pour over the hot cream. Stir until the chocolate is completely melted. Add the butter and mix the mass until smooth for 4-5 minutes.

18. Remove the cake from the mold and pour over the chocolate icing, which has cooled to 30 degrees, and spread it evenly over the entire surface.

19. Refrigerate the cake for one hour.

20. Decorate the cake to taste with the remaining cream or simply decorate it with chocolate icing.

Watch the step-by-step cake preparation in the video below.


Boil the milk with 100 g of sugar and vanilla sugar. Instead of vanilla sugar you can use a vanilla pod, from which you removed the seeds.

Meanwhile, the eggs are separated and the egg whites are beaten hard, incorporating the rest of the sugar - the foam must be very hard. When the milk boils, turn it on low and with a spoon take it from the egg whites and put the lumps in the milk. Boil for 2 minutes on one side, turn and leave for another 2 minutes. Remove with a whisk in a large bowl or small bowl. When I have finished the egg white, take the milk off the heat and leave it to cool for 10-15 minutes.

Caution: The egg white dumplings swell during cooking, so put 2, maximum 3.

Meanwhile, mix the yolks with 3 teaspoons of flour. When the milk has cooled a little, pour a little into the yolks to have the same temperature as the milk, otherwise we will get an omelet. Stir until smooth, put the milk back on low heat and add the yolk cream, stirring well and constantly. (After this operation, strain the composition into a clean pot if small yellowish donuts with flour or egg whites remain).

Keep on low heat, stirring constantly until it starts to thicken or do the test on a wooden spoon - when removed from the cream you can make a dara with your finger and leave a mark, it's ok or leave it for a maximum of 2 minutes. Pour the hot cream into the bowl (s) with egg whites and put in the cold. Serve cold, possibly garnish with grated chocolate.


Poultry milk

Add the vanilla essence and sugar and mix at high speed until it becomes a hard and shiny foam.

In a saucepan put 500 ml of milk on the fire. Add 2 sachets of vanilla sugar. Use a cup of cold tea that you soak in milk when it starts to boil.

Bulgarian formats that you boil in milk.

Let it simmer for 2-3 minutes and then turn to the other side.

Let it boil for another 2-3 minutes. Remove the bulgari on a plate.

After you have boiled all the Bulgarians, drain the milk and make up to 500 ml. Bring the milk to a boil again. Add the yolks and sugar to the sauce.

Mix with a spatula or a whisk until smooth.

Then add the vanilla essence and cornstarch. Stir again until smooth and slightly thickened.

Remove from the heat and allow to cool slightly. Put the juice according to your preferences in a deep plate. Then add the Bulgarians.

Decorate with grated chocolate.

Serve hot or cold in moderation!

Video recipe POULTRY MILK lower:


Poultry milk

Add the vanilla essence and sugar and mix at high speed until it becomes a hard and shiny foam.

In a saucepan put 500 ml of milk on the fire. Add 2 sachets of vanilla sugar. Use a cup of cold tea that you soak in milk when it starts to boil.

Bulgarian formats that you boil in milk.

Let it simmer for 2-3 minutes and then turn to the other side.

Let it boil for another 2-3 minutes. Remove the bulgari on a plate.

After you have boiled all the Bulgarians, drain the milk and make up to 500 ml. Bring the milk to a boil again. Add the yolks and sugar to the sauce.

Mix with a spatula or a whisk until smooth.

Then add the vanilla essence and cornstarch. Stir again until smooth and slightly thickened.

Remove from the heat and allow to cool slightly. Put the juice according to your preferences in a deep plate. Then add the Bulgarians.

Decorate with grated chocolate.

Serve hot or cold in moderation!

Video recipe POULTRY MILK lower:


Poultry milk

Poultry milk is a simple and tasty recipe, fluffy and light Bulgarian meringue that swims in a creamy and vanilla sauce.

It is part of the category of kitchen sweets, as well as pancakes, sweets that cheered our childhood.

Who refuses a portion of bird's milk, ice cream or pancakes?

In the summer I like to do a large bowl of bird's milk and keep it in the fridge, and when it's colder outside, I like it warm, sprinkled with a little cinnamon powder. A miracle.

Below are some of the other sweets and cakes recipes on my blog:


Poultry milk

Add the vanilla essence and sugar and mix at high speed until it becomes a hard and shiny foam.

In a saucepan put 500 ml of milk on the fire. Add 2 sachets of vanilla sugar. Use a cup of cold tea that you soak in milk when it starts to boil.

Bulgarian formats that you boil in milk.

Let it simmer for 2-3 minutes and then turn to the other side.

Let it boil for another 2-3 minutes. Remove the bulgari on a plate.

After you have boiled all the Bulgarians, drain the milk and make up to 500 ml. Bring the milk to a boil again. Add the yolks and sugar to the sauce.

Mix with a spatula or a whisk until smooth.

Then add the vanilla essence and cornstarch. Stir again until smooth and slightly thickened.

Remove from the heat and allow to cool slightly. Put the juice according to your preferences in a deep plate. Then add the Bulgarians.

Decorate with grated chocolate.

Serve hot or cold in moderation!

Video recipe POULTRY MILK lower:


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg whites are introduced, there is no need to put out the fire, they must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another indispensable delicacy on Romanian tables. & # 128578


Video: Πείτε αντίο στις κατσαρίδες μια και καλή με αυτή την αποτελεσματική μέθοδο (May 2022).


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