Торт ПТИЧЬЕ МОЛОКО/Cake pigeon's milk.

Subscribe to my channel: https://goo.gl/oka2Pn Rotating cake stand: https://goo.gl/KFjCHB Uniform baking grid: https://goo.gl/GECtaa Flint kitchen mat for rolling out dough: https://goo.gl/8sYKCL Visit the NEWCHIC website: https://goo.gl/diTdA4 Stay with us, friends, and you'll see many more interesting things! Let us know what recipes you'd like to see! Leave comments, give us a thumbs up, and participate in the channel. Your opinion is very important to us! Dough recipe: 100 g butter, 100 g Sugar (preferably fine-grained), 5 egg yolks, a pinch of salt, 1 level teaspoon of baking powder, 1 teaspoon of vanilla sugar, 130-150 g of flour. The dough should be of medium consistency; it spreads easily with a spatula on parchment paper. Use siliconized parchment; if you use regular parchment, grease it with softened butter. Bake at 200 degrees Celsius (400 degrees Fahrenheit), for 9 minutes. Soufflé: 5 egg whites (preferably large ones), a pinch of salt, 1 teaspoon of vanilla sugar. Cream. 180 g of butter, 90 g of condensed milk. Syrup. 160 ml of water, 400 g of sugar, 10 g of Agar, 1 teaspoon lemon juice. Chocolate glaze: 60 g chocolate, 40 g butter. I divided the buttercream into 8-9 portions. Do not beat the cream with the whites for too long to prevent the mixture from cooling, otherwise it will begin to harden right in the bowl. I do not recommend reducing the amount of sugar in the soufflé, as sugar is the crystal lattice for the soufflé (its density); less sugar will result in a less dense soufflé. The GOST recipe calls for 460 g sugar, 200 g butter, and 100 g condensed milk per 2 whites. This portion yielded 840 g of soufflé. Cake size: diameter 22 cm, weight 1.2 kg, height 5.5 cm. Agar-agar is a strong gelling agent of plant origin. Agar's gelling properties are much stronger than those of gelatin. It has no taste or odor. Gelatin cannot be substituted for agar-agar in recipes that use different preparation techniques. Agar exhibits gelling properties after boiling, while gelatin cannot be boiled. Agar sets at 35-40 degrees Celsius, so desserts made with agar retain their shape well at room temperature. Check out my playlists. You're sure to find what you're looking for: Cookies and shortbread:    • Печенье и коржики   Cakes:    • Пирожные   Creams:    • Кремы   Dough:    • Теста   Sweet and rich Baked goods:    • Сдобная,сладкая выпечка   Meat dishes:    • Мясные блюда   Pancakes:    • Блинчики,оладьи   Cooking:    • Кулинария.   Salads:    • Салаты   Sandwiches, Canapes:    • Бутерброды,канапэ.   Desserts:    • Десерты   Fried and Baked Pies:    • Пирожки жареные и печёные   Canned Food:    • Консервация   Cold Appetizers:    • Холодные закуски   Dacha Fruits and berries:    • Playlist   Sponge cakes and cakes:    • Бисквит и торты   Medoviki and Napoleon cakes:    • Медовики и Наполеоны   Bread dough and baked goods:    • Хлебное тесто и изделие из него   Salty baked goods Filling:    • Выпечка с солёной начинкой   Icing:    • Помадка,глазурь   Cupcakes:    • Кексы   Fillings:    • Начинки   Choux pastry and pastries made with it:    • Заварное тесто и изделия из него   Kitchen Equipment:    • Кухонный инвентарь   Drinks:    • Напитки   My Facebook channel:   / 1380601202241240   My videos on Google+ - https://plus.google.com/u/2/+%D0%92%D...