Bird's milk: health properties and contraindications
Candies and cakes "Bird's milk" are associated with a holiday, a surprise, pleasant gifts from loved ones. This is not an everyday sweet, and it's not about the price. In Soviet times, such confectionery was in short supply, but hostesses managed to prepare them with their own hands. Now there are dozens of recipes that allow you to make a delicious and nutritious delicacy yourself.
- What is "Bird's milk"
- What are they made of?
- What is the difference between "Bird's milk" and souffle
- Composition and calories
- What is Bird's Milk good for?
- General benefits
- For Women
- For Men
- For breastfeeding
- For children
- For weight loss
- With gastritis
- In pancreatitis.
- Harm and Contraindications
- How to store "Bird's milk" properly
- Can I freeze?
- How to cook "Bird's milk": Recipes
- Classic candies
- Cake on semolina
- Gelatin Cake
- Cake "Bird's Milk" for lazy housewives
- Interesting Facts
What is Bird's Milk?
Candies with the name "Bird's milk" consist of a soft, porous white filling, which is covered with chocolate glaze. The composition of the cream can vary enormously. This is due to the lack of strict standards for the manufacture of the product.
The foamy soft filling makes up half the volume of the cake with the same name. Often the cream part takes up to 80% of the culinary product. The cake consists of 1-3 layers of biscuit (or shortbread) with a white filling in between. The cakes are covered with a chocolate filling (either on top or on all sides).
What are they made of
The first candy called "Bird's Milk" was made by the Polish confectionery company E. Wedel. This was at the end of the 1930s. The factory produced glazed chocolates filled with marshmallow. This soft, porous substance is similar to a foamy marshmallow. It contains corn syrup (or sugar), gelatin, vanilla flavoring, and glucose. The ingredients were whipped to a stable foam that forms a soft sponge after setting. At E.Wedel, the marshmallow was cut into pieces and dipped in chocolate. The new product was called "Ptasche mleczko," which translates from Polish as "Bird's Milk.
Bird's Milk was brought to Soviet Russia by a Soviet official. It was in 1967, and 12 months later the factories produced the first boxes of chocolates. Their composition was very different from the Polish delicacy, which inspired officials to create similar products in the Soviet country. Today's Bird's Milk Stuffing is prepared the same way it was in the late 1960s. The main products of the delicacy are condensed milk, agar-agar thickener, whipped egg white and food additives.
Agar-agar is made from two types of algae that live in the coastal areas of the Pacific Ocean, the White Sea and the Black Sea. This substance dissolves in water and forms a dense jelly when the liquid cools. Agar-agar is sold as a light yellow fine-grained powder or plates.
Unlike animal gelatin, agar-agar does not dissolve in cold water. For complete dissolution the granules need a temperature of 95-100 ° C.
Agar-agar makes the filling "Bird's milk" porous and spongy. In home recipes, it is often replaced by ordinary gelatin, but the result does not always meet factory standards. Gelatin is made from collagen-containing animal tissues, while agar-agar is made from vegetable raw materials, so the properties of the culinary products are different. Stuffing with agar-agar is tastier and more tender. It contains air bubbles and layers, making the delicate cream literally melts in your mouth.
To make the first Russian candies used agar-agar, made from extracts of Anfeltia - seaweed. This seaweed is widespread in the coastal shelf. Far Eastern agar-agar is still produced today, but mainly for the needs of the Primorsky Confectionery Factory. And the stores sell mostly imported thickener.
What is the difference between "Bird's milk" and souffle
"Bird's milk" and soufflé differ in the way they are made. Bird's milk candy filling is not baked, the ingredients are only mixed and whipped. No heat treatment other than agar-agar boiling is required.
Thus, in classic recipes for making homemade cream, agar-agar is soaked in water, added sugar and boiled the liquid for 5 minutes. It is important that the pieces or plates dissolve completely. In a cup pour the egg white, add a few grams of citric acid and vanilla sugar. The ingredients are beaten well. Slowly pour in the hot agar-agar and continue to mix the mixture with a blender until the temperature drops to 50°C.
At 40°C agar-agar turns into jelly, so it is important not to overcool the mixture and put it on the cake in time. Then add condensed milk melted with butter, mix the components and spread the mixture evenly on the cake.
Housewives and cooks often call the filling "Bird's milk" cream soufflé. There are no exact terms in cooking, and it does not matter. But a real soufflé is made differently, with heat treatment.
A soufflé is a baked confection that is cooked in the oven. The word comes from the French "souffler," which means "to breathe," "to inflate," "to blow. It describes well the condition of airy, tender baked goods. A classic soufflé requires eggs, flour, butter, powdered sugar, milk and vanilla sugar.
The recipe includes the following steps. Melt the butter, add the flour and mix the ingredients. Add powdered sugar, stir again, put the pan in a water bath and bring the batter to a boil.
The yolks are beaten until they turn white and are combined with the milk. Separately, the egg whites are beaten to a stiff foam. Carefully mix all the ingredients and fill the baking molds to two-thirds of the height. Place the molds in an oven preheated to 180 ° C, and bake for 20 minutes. Then turn off the oven and keep the pastry warm for another 10-15 minutes (if you take out the molds at once, the soufflé will instantly settle from the temperature drop).
When preparing the soufflé do not use gelatin, agar-agar and other additives that form a colloidal substance. When preparing "Bird's milk" does not use wheat or other flour.
Composition and calories
The product called "Bird's milk" is made by several confectionery factories. The composition of the ingredients of the candy filling varies, as well as their quantity. Information from each manufacturer can be read on the packaging.
Let's consider what is the composition, calories and energy value of candies produced by the factory "Roth-front". In 100 g of the product contains:
- proteins - 2.6 g;
- carbohydrates - 56,0 g;
- fats - 24,9 g.
The caloric value of the sweets is 450 kcal (per 100 g), energy value - 1883 kJ.
The product contains the following components: condensed milk, chocolate, cocoa powder, sugar, milk fat or its substitute, starch treacle, eggs, agar-agar thickener, citric acid, food additives - flavorings and emulsifiers.
The producer of Roshen indicates similar figures. 100 g of the product contains:
- proteins - 2.5 g;
- carbohydrates - 55.7 g;
- fats - 23.9 g.
The caloric value of the candy is 447 kcal (per 100 g), energy value - 1871.49 kJ.
The product contains the following ingredients: condensed milk, confectionary fat, starch syrup, cocoa powder, cow butter, cocoa bean oil, eggs, agar-agar, soya lecithin, chocolate, sugar, citric acid, crystal vanillin, ethyl alcohol, food additives (flavors and preservatives).
Other manufacturers have slightly different protein/fat/carbohydrate ratios, but the composition can vary widely as factories use a variety of food additives. But older, well-known firms still make products according to state standards developed back in Soviet times.
Bird's milk cake contains flour and other biscuit ingredients. A hundred-gram slice of classic cake contains:
- proteins - 4.9 g;
- fats - 13,3 g;
- Carbohydrates - 55.0 g.
The caloric value of 100 g of the product is 385 kcal, the energy value is 1497.87 kJ.
The composition of sponge cake contains high-grade wheat flour, eggs, leavening agent, sugar and other products. To make the filling, manufacturers use the same ingredients as for "Bird's milk" candies.
People who watch their weight can calculate the calories per candy and include them in the menu without exceeding the amount of food consumed. "Bird's Milk is a light product. One candy weighs about 15 grams. It contains:
- proteins - 0.4 g;
- carbohydrates - 5.3 g;
- Fats: 3.58 g.
There are about 66-67 candies in a kilogram, and 6-7 candies in 100 grams. One candy contains about 6.67 kcal.
How is "Bird's milk" good for you?
"Bird's milk" can benefit the body, it is a caloric, nutritious product. Carbohydrates and fats quickly restore strength during vigorous physical activity, and the great taste of the treat improves mood.
Sweet foods are useful for depression and nervous disorders, as well as in stressful situations and with increased anxiety. Sugar refers to fast carbohydrates, which supply energy to the muscles and activate the brain.
"Bird's milk" contains agar-agar, which has a number of beneficial properties. This product supplies micronutrients such as iodine, iron, magnesium and calcium.
Agar-agar contains polysaccharides and mineral salts and reduces the level of "harmful" cholesterol. It contains no proteins or ash substances. Agar-agar contains pentose, galactose, agarose, organic acids (glucuronic and pyruvic acid), which are involved in metabolic processes and improve energy metabolism.
Sweetness soothes, relaxes, and raises the level of "happy hormones". Products with algae extract are useful in the treatment of hypoglycemia not related to diabetes.
Women who are not overweight can eat Bird's Milk within the daily norms of consumption recommended by nutritionists. But if such problems are present, the candy can be consumed as a rare treat that will improve the mood.
This product can be included in the diet for weight loss. Older women need to treat cakes and candy with caution. Products high in carbohydrates provoke obesity and diabetes.
Men can eat products with bird's milk filling if there are no problems with being overweight. Carbohydrates won't hurt with strenuous exercise.
"Bird's milk" can be introduced into the diet when playing sports, any activity associated with high energy expenditure. The products that make up the candy have no adverse effects on the health of men, if he does not have diabetes or allergies to the ingredients of the candy.
A pregnant woman can eat any candy, if the weight gain goes according to plan, and there are no diseases that prohibit eating sweets. Proponents of a healthy lifestyle advise excluding confectionery from the diet of a pregnant woman, but women rarely adhere to such rules. If there are no contraindications and allergic reactions, "Bird's milk" can be eaten.
When buying candy, you should pay attention to what flavorings, emulsifiers and dyes are introduced into the product. If previously observed intolerance of one or more of the ingredients of the confectionery, the treat should be abandoned.
A nursing mother can eat "Bird's milk" if the product is good not only for her, but also for the baby. After the baby is born, candy and cake should be tasted with caution, a small piece at a time.
The baby and mother may react differently to the products. If the mother tried the cake, and the baby had colic, rash, diaper rash, diathesis spots, you can assume that the cause is this particular sweet, and exclude it from the diet.
Many pediatricians do not recommend giving children marshmallows, marshmallows and "Bird's milk" before the age of 3 years, because the child's internal organs are not ready to digest "heavy" sweets. There are recommendations that prohibit eating such products until the age of 4-5 years.
Sugar destroys a child's milk teeth very quickly. "Bird's milk" can be given to older children, but only as a rare treat, in small amounts. After a treat should not appear rash, itching, red spots on the cheeks and other symptoms of diathesis.
When losing weight
People who stick to a healthy diet can sometimes enjoy Bird's Milk. But those who are on a diet to lose weight should forget about this delicious dessert for a while.
There are diets, the main component of which is a bitter chocolate that contains a lot of cocoa. But candies and cakes with "Bird's milk" filling are not included in the list of dietary products. When losing weight, it is better to eat foods recommended by professional nutritionists.
With gastritis, the choice of products should be approached very carefully. To prescribe a diet, it is worth visiting a gastroenterologist. The doctor can tell with certainty whether the level of acidity in the patient's stomach is high or low. In the midst of the disease, all foods that irritate the stomach - spicy, sour, pickled, smoked foods, carbonated drinks and sweets - should be excluded from the diet. Bird's milk" should be given up, because the candy contains citric acid, flavorings, and in some variations of the product - food colorings.
When the condition stabilizes, the patient can eat Bird's Milk products in small quantities. A person with stomach and intestinal problems should include only high-quality sweets in the menu. Choosing sweets, you need to pay attention to the expiration date and the composition of the ingredients. With chronic gastritis, even in remission, you can not eat more than 50 grams of sweets a day.
Treatment of acute and chronic pancreatitis is accompanied by a strict diet. Only a month after recovery is allowed to introduce new products into the menu. At this time, it is better to refuse factory-made "Bird's milk", as it is impossible to guarantee the quality of all the ingredients that make up the cake or candy.
Lovers of sweets can make the treat themselves, using only fresh, high-quality, tested products. Agar-agar is safe for a patient with pancreatitis, substitutes can be used instead of sugar, and good quality bitter chocolate will do for frosting the cake.
Chicken eggs are better replaced by quail eggs. Flavorings, other synthetic additives and dyes are completely excluded from the recipe. The product can be eaten only as a treat, in small portions, watching the reaction of the body.
Harm and contraindications
You should not eat a large amount of candy at once. A very large dose of sugar increases insulin levels, causes a feeling of apathy and brokenness.
Excessive consumption of sweets causes changes in the bacterial composition in the mouth. This can cause tooth decay (as can direct exposure to sugar on tooth enamel). Bird's milk is quite high in fats, so exceeding a daily dose of sweets often raises cholesterol levels.
Frequent consumption of candy and pastries can lead to a painful sugar addiction. If the body doesn't get its daily dose of glucose (which often exceeds the acceptable norm), unpleasant feelings will appear - drowsiness, irritability, fatigue, anxiety, and the person will overeat.
The body will try to compensate for the lost glucose levels. There will be a desire to eat foods that contain hidden sugar. These can be pancakes, rolls, pancakes, bananas, grapes, porridge. At the same time, fatty foods such as hamburgers, sausages and cheeses will also be eaten.
The product is contraindicated in the following cases:
- Egg protein intolerance.
- Lactose intolerance, which causes an allergic reaction when consuming milk and dairy products.
- Diabetes, obesity and individual intolerance to the product.
How to store "Bird's milk" properly
Shelf life of factory products and homemade products are different. Candies and cakes prepared in culinary shops can be stored for up to six months.
Manufacturers specify different storage temperatures, from 15 to 21°C. "Bird's milk" retains its qualities due to preservatives - potassium sorbate, sodium benzoate and other substances. Optimal humidity for storage - 75%.
The product is stored in a dry, clean place, in an undamaged bag. Sunlight should not fall on the package.
Confectionery factory "Primorsky konditer" make without preservatives (or with a minimum amount of preservative additives). The shelf life of these products is 15 days from the date of manufacture. The factory's website states that the candies can be frozen at minus 18°C. But there is no information on how much longer this lengthens the shelf life.
Cakes and homemade candies cannot be stored for a long time. Outside the refrigerator, the product stays fresh for 2 days. Some home cooks claim that a classic Bird's Milk Cake will keep in the refrigerator for up to 30 days. The chamber thermometer should be set to minus 4 ° C.
Can I freeze
It is possible to freeze homemade cakes and sweets. Stuffing based on agar-agar will not lose its physical and gustatory qualities.
But if the cake is prepared with ordinary animal gelatin, you should not freeze it, because the taste and consistency of the culinary product will change.
How to cook "Bird's milk": recipes
There are dozens of recipes for making a confectionary dessert "Bird's milk". Modern cooks can buy all the necessary ingredients, which distinguishes them from housewives who wanted to please their loved ones and girlfriends with gastronomic delights 30 years ago. It's easy to make candies, cakes, and ice cream with white spongy filling at home.
To make Bird's Milk cream filling, you'll need the following products:
- Protein of 3 chicken eggs;
- 300 grams of fine sugar or powdered sugar;
- 150 grams of caramel or corn syrup;
- a small lemon;
- a tablespoon of agar-agar;
- 150 ml of water;
- packet of butter (200 g);
- half a glass of condensed milk;
- A pinch of crystal vanillin.
For the frosting you need to take:
- half a packet of butter (100 g);
- Bitter chocolate bar.
Cooking candy takes about 2 hours.
- Pour water over agar-arag and leave for 30-35 minutes to swell the granules.
- In a bowl, whip condensed milk and softened butter.
- A pan with softened agar-agar is placed on the stove, sugar is poured, molasses is put and the mixture is heated over low heat. The mass is constantly stirred to avoid sticking.
- Boil the mixture for at least 15 minutes, after heating the paste should stretch in a trickle.
- In a separate bowl, beat the egg whites with a mixer, add the vanilla and juice squeezed from half a lemon.
- Turn off the stove and let the molasses cool for 5 minutes. Then carefully pour the viscous mass into the protein, without stopping the whisking procedure.
- In the same way add butter. The result is a creamy white paste of medium viscosity.
- The cream is poured into a form (you can take a deep rectangular tray) and smoothed.
- Leave the form for half an hour, then put it in the fridge for 30-40 minutes.
- Using a thread or fishing line cut the filling into squares or rectangles.
- In a metal saucepan melt chocolate and butter.
- When the frosting has stood for a while, take the pieces of filling, dip it into the saucepan and put it on a metal or plastic tray.
To cool the frosting, put the trays in the refrigerator for half an hour (or 10 minutes in the freezer). Homemade Bird's Milk treats are ready.
Cake with semolina
This is an alternative version of the cake. The semolina gives the dessert a nice flavor. To prepare the cakes you need to take:
- 150 g of cow (butter) butter;
- 200 grams of sugar;
- 3 chicken eggs;
- A teaspoon of baking soda;
- table vinegar;
- 160 grams of whole wheat flour;
- A tablespoon of cocoa powder.
For the filling you need:
- 400 ml of milk;
- half a cup of semolina;
- half a small lemon;
- One and a half packs of butter (300 g);
- 100 grams of sugar.
To prepare the glaze take:
- 2 tablespoons each of thick sour cream and powdered cocoa;
- 3 tablespoons sugar;
- A piece of butter (30-40 grams).
The preparation of the cake includes 4 steps.
The first stage is baking the sponge cake.
- In a deep bowl mix melted (or melted) butter, beat 3 eggs and mix the billet with a blender.
- Soda is quenched with a few drops of vinegar, added to a bowl, and flour is poured there.
- The ingredients are mixed well.
- The dough is divided in half and placed on separate plates.
- Pour the cocoa in one part and knead it until the dough has an even coffee color.
- Oil a round silicone mold with straight edges, sprinkle with breadcrumbs and place the dough.
- Take turns baking 2 cakes. Oven temperature - 200 ° C, baking time - 20 minutes.
The second step is the preparation of the cream. Stuffing "Bird's milk" is prepared while the cakes are baked or after they are made.
- Boil the semolina with sugar, take it off the stove and leave it for 10-15 minutes.
- Grate half a lemon on a coarse grater (you can not remove the skin) and add it to the porridge.
- Soften the butter in the heat and also put it in the saucepan.
- Beat the filling with a mixer until homogeneous.
The third step is the preparation of the glaze.
- Put the sour cream, cocoa powder, sugar in a metal saucepan and heat while stirring.
- Immediately after boiling, put the butter, again bring the glaze to a boil and remove from the fire.
- Before using it according to its intended purpose, the mass should stand, cool a little, and thicken.
The fourth step is to prepare the cake.
- With a sharp, long knife cut the cakes along the "pancake".
- Put the bottom crust, put a layer of filling on it and put the next one.
- Alternate light and dark layers. Do not put stuffing on top of the cake.
- When the cake is "assembled", apply chocolate glaze.
- The cake is decorated with crushed roasted peanuts or fresh strawberries.
The sides of the cake may not be greased. A beautiful cake with glittery frosting on top and chocolate drips on the sides.
An alternative thickener is used to make this cake. The caterer will need the following products:
- 14 chicken eggs;
- 300 g sugar;
- 150 grams of powdered sugar;
- One cup of wheat flour (extra flour);
- 40 g of gelatin;
- a glass of milk;
- Pack of butter (200 g);
- 200 grams of dark chocolate.
Preparation of the cake begins with baking a sponge cake. Preheat the oven to 200°C.
- In a saucepan break 4 eggs, add sugar (150 g) and beat the ingredients well.
- Pour the batter into a silicone form with straight edges. The container is pre-lubricated with oil, so that the biscuit does not stick.
- Put the form in the oven and bake the cake for 25 minutes.
Preparing the filling:
- In a large bowl put the yolks from 10 eggs and poured the remaining sugar (150 g), whip the ingredients.
- Add flour to the eggs, add milk and mix the ingredients.
- Put the cup in a water bath. As soon as the mixture comes to a boil, take out the dish and put it on the table. You will get a liquid, creamy mass. Put pieces of softened butter in it and mix the components of the filling.
- The gelatin is heated in a small saucepan until the granules dissolve.
- Proteins are beaten with powdered sugar and gelatin, and the contents of the bowl heated in a water bath are added. After thoroughly mixing with a blender with a large whisk, the filling is placed in the refrigerator.
"Assembling" the cake:
- The sponge cake is cut along the "pancake".
- On the bottom thickly layer all the cream and cover it with the upper half of the biscuit.
- Melt chocolate bars in a water bath with butter.
- The liquid frosting is applied to the top of the cake with a brush.
The cake is delicious and caloric. It can be decorated not only with frosting, but also with nuts.
Bird's milk cake for lazy hostesses
This culinary product is prepared in 1 hour. The cook will need the following products:
- 2 bars of dark chocolate;
- 100 grams of butter;
- 4 eggs;
- one tablespoon of gelatin;
- half a cup of powdered sugar.
The cake is prepared in the following order:
- Gelatin is poured into a metal mug and poured with cold water.
- Chocolate and butter are put in a metal cup and melt the products in a water bath.
- Cover the tray with baking paper.
- Brush half of the melted chocolate on the paper.
- The sheet is placed in the fridge, so that the icing can harden.
- Put the mug with gelatin in a water bath and let it stand until the thickener has completely dissolved.
- Crack the eggs, separate the egg whites and pour them into a deep bowl. Add powdered sugar and whisk well.
- In small portions, pour gelatin, without turning off the blender. Put on a wide nozzle and turn on high speed of rotation of the device.
- Take a sheet out of the fridge and spoon the protein foam onto a layer of solidified icing.
- Put the cake in the refrigerator to thicken the foam.
- Spread the rest of the chocolate on the surface of the filling, spread evenly with a brush and again put the baking tray in the refrigerator.
After an hour the product can be served. The cake can additionally be decorated with strips of fondant, grated peanuts or walnut slices.
- In the United States, they make Bird's Milk Cakes with cream filling. The cream is well whipped and injected with a gelatin solution. The result is a delicious, delicate mass that is resistant to settling. Such a culinary dessert is popular with emigrants from the former Soviet Union.
- Bird's milk is called the protein and fat secret that is secreted in the goiter of pigeons, flamingos, some species of parrots and penguins, when the chicks hatch from the eggs. Parents feed the young until the chicks' stomachs begin to digest coarse food.
- Inhabitants of Japan believe that seaweed extract has a healing effect on the body. Agar-agar is added to various dishes, including tea. In European countries, the expression "bird's milk" is used in an ironic sense to emphasize that a person has everything, but he himself does not know what else he wants.
- There are many dishes in modern European cuisine that require agar-agar. This product is used in recipes for cheesecakes, puddings, marmalade, jelly, jams, teramisu, mousse, marshmallows, jamming vegetables, poultry, fish, meat and cold cuts.
«Important: All information on this site is provided for informational purposes only for your own reference only. Ask your health care professional before applying any recommendations. specialist before using any of the recommendations. Neither the editors nor the authors shall be liable for any possible harm caused by materials."