How to cook a simple biscuit in the oven. How to bake a simple biscuit for tea in a hurry

Biscuit - very simple baking. You need a minimum of ingredients (sugar, flour, eggs - the basis). It also takes a little time to prepare. This is a great base for a cake or pastries. You can also make a cake based on a biscuit by simply pouring it with icing or smearing it with jam. In a word - perfect pastries - tasty, fast, not expensive. But not everyone can bake good biscuit despite the simplicity of the recipe.

In this article I will write in detail how you need to act in order to get excellent result. What needs to be done so that the biscuit does not settle, does not fall, bakes, turns out to be magnificent. If you repeat all the steps, focusing on the photo, you will get a gorgeous biscuit. I'll write a classic recipe. This is the most time-consuming option, since you need to adhere to certain rules and secrets that I described.

There are also more simple recipes, where less time is spent preparing the dough, and the result is even better (the biscuit will be even higher!). I also wrote such a simplified version, since I personally prefer it. And get the recipe as a bonus chocolate biscuit for your taste variety.

The classic biscuit is made from three main ingredients: eggs, sugar and flour. Vanillin is added as desired to make pastries more fragrant. Can be used instead of vanilla vanilla essence. IN classic version separate the yolks from the proteins, do not add baking powder. The biscuit will rise due to well-whipped egg whites.

Ingredients:

• eggs - 3 pcs.
• flour - 90 gr.
• sugar - 90 gr.
• vanillin - on the tip of a knife

Cooking:

1. For one egg, 30 gr. is taken. sugar and flour. If your shape is larger than 22 cm, it is better to take more eggs (4-6 pcs.). In this recipe, the most important thing is to separate the whites from the yolks well. If even a drop of yolk gets into the protein, then the protein will not whip to hard peaks. It is also very important for whipping protein - absolutely dry dishes. If there is even a drop of water or the dishes are greasy, the protein will not beat. Therefore, wipe the dishes in advance with a napkin, where you will beat the whites. The whisk must also be dry.

It is better to separate the protein from the yolk into a separate cup (also dry). Separate one protein into this cup and pour into a bowl for whipping. Then the second protein was separated - poured. Put the yolks in a separate bowl, where they will also beat slightly.

Separate the yolks from the proteins, pour half the sugar into each container.

If a drop of yolk gets into the protein during separation, do not use this protein for a biscuit, take another egg.

2. Turn on the oven in advance to heat up to 180 degrees. Also prepare a baking dish. Cover the bottom of the mold parchment paper. It is not necessary to lubricate the paper and the sides of the form. If you grease the sides, the biscuit will not fit on the side, but will rise only in the middle.

3. Pour half the sugar into the yolks, half into the whites. Whisk the yolks first. They need to be whipped until almost white color(rather cream).

Beat egg yolks until white and triple in size.

4. The beaters from the mixer, with which the yolks were beaten, must be washed very well and wiped dry. Only with such whisks you can whip egg whites.

5. Start whipping the whites at low speed, gradually increasing the speed to maximum power. Proteins are whipped to firm peaks, the trace of the whisk should remain on the surface. If the whites are beaten properly, then when the bowl is turned over, they will not fall out.

To make whites beat better and faster, you can add a pinch of salt or a little lemon juice to them.

Beat egg whites with sugar until stiff peaks.

6. Add half of the beaten egg whites to the yolks and with a spatula mix very smoothly from the bottom up (do not stir in a circular motion). It is important not to lose the splendor and oxygenation that is in whipped proteins.

7. Add vanillin to the flour and sift the flour into egg mixture parts. Sifted a little flour, mixed with the same neat movements. Then again sifted part of the flour - mixed. The flour must be stirred so that no lumps remain. In this way, mix all the flour into the mixture of yolks and proteins.

If you want more yellow finished baking, add half a teaspoon of turmeric or saffron to the flour.

Mix the yolks with half the proteins, sift the flour into this mixture.

8. Pour the dough with flour, yolks and proteins into clean proteins. Stir gently and gently with a spatula until smooth.

9. Pour the dough into the prepared form and immediately send it to the preheated oven to bake for 30 minutes. Very important do not open the oven door for the first 20 minutes otherwise the dough will fall.

Pour the dough with flour into the remaining proteins, stir. Pour into a mold and bake.

How more shape, the thinner the layer of dough, the faster it will bake.

10. Check the readiness of the biscuit with a wooden stick - it should come out dry. Or just press the top of the cake with a spatula - the biscuit should spring back, return to its shape.

To prevent the biscuit from falling off, do not take it out of the oven immediately so that there is no sharp temperature drop. Turn off the oven and open the door slightly. Let the finished baking stand in the switched off oven for 15-20 minutes. Then take it out.

11. Pry off the edges of the pastry with a knife so that it can be removed from the mold. Invert the biscuit onto a wire rack, remove the pan, separate the parchment and let cool completely.

12. That's it, the classic biscuit is ready! But I still like the recipe better, which I will write next. There is no need to separate the squirrels and yolks, and the biscuit turns out to be one and a half centimeters higher. This has been verified experimentally.

A biscuit that always turns out tall and doesn't fall off

IN biscuit dough it is desirable to put corn starch. For what? Corn starch will give the biscuit more splendor, make it more porous, dry, and also improve the taste. Therefore, adding starch is such a secret. fluffy biscuit. But you can use just flour if you want.

Biscuit according to this recipe will definitely turn out lush and high. And it's easy to prepare, you don't need to beat egg whites and yolks separately. I always do this and everything turns out very tasty and beautiful.

Ingredients (for a 24-26 cm mold):

• eggs - 5 pcs. large (or 6 pieces of the first category)
• flour - 160 gr.
• starch - 70 gr.
• sugar - 200 gr.
• vanillin - 1 gr.
• baking powder - 1 tsp

Cooking method:

1. First, mix the dry ingredients in a separate container. Flour and starch must be sifted to saturate them with additional oxygen. Add baking powder, vanilla to flour and starch and mix.

Turn on the oven to preheat to 180 degrees. Biscuit should be baked immediately after kneading the dough.

2. Next, you need to beat the eggs with sugar. In this recipe, unlike the classic one, you do not need to separate the yolks from the proteins. Thanks to the baking powder, the biscuit will rise very well. Crack the eggs into a dry bowl and add the sugar. Beat the eggs with a mixer until they increase by 3-4 times (at least 10 minutes), you will get a thick, whitened mass. Beat first at minimum speed, then increase speed. This cold way whipping.

If you have a "weak mixer", you can beat the eggs in a water bath. This method will help you beat the eggs faster. To do this, fill a saucepan with water and heat it. You do not need to bring the water to a boil, just heat it to a hot state. Place the bowl of eggs and sugar in this saucepan, the bowl should touch the water. With a mixer at low speed, start beating the eggs until they are heated to a temperature of 45 degrees.

Mix sifted flour, starch and baking powder. Beat eggs with sugar in a water bath, heating them to 45 degrees. Remove from the bath and continue beating.

If you have a kitchen thermometer, use it. If there is no thermometer, then try the mixture with your finger - it should heat up to very hot. warm state. This will take about 4 minutes. When the eggs are warm enough, remove the bowl from the water bath and continue beating (about 4 more minutes), gradually increasing the mixer speed.

Eggs should be beaten until stiff. If a mixer makes a pattern on the surface with a whipped mass, then it will hold for several seconds. This density should be obtained with both cold and warm beating methods.

The pattern remains for a few seconds on the surface of the beaten eggs.

3. Now you need to combine the eggs with the flour mixture. add flour in small portions and stir with a spatula very gently, movements from the bottom up. Accuracy is needed in order to keep the airiness of beaten eggs. At the same time, carefully stir the flour so that no lumps remain in the dough.

Stir in the flour carefully.

4. Cover the bottom of the baking dish with parchment paper or grease with a piece butter. The sides of the form do not need to be lubricated; if desired, they can also be wrapped with parchment. If the sides are greased, then the biscuit will rise poorly along the edges, and only the middle will rise.

5. Put the dough into a mold, slightly level the top with a spatula and immediately place in a preheated oven. If the dough is allowed to stand, it will settle. Therefore, biscuit dough is not prepared in advance, but immediately before baking.

6. Bake the biscuit for 30-35 minutes. The finished biscuit will spring back when pressed with a spatula.

The larger the form, the lower the biscuit will be, the faster it will bake. If needed thin cake(for example, for cakes), you can bake on a large baking sheet in a thin layer. In this case, the dough will be baked in 7-8 minutes.

7. Get it finished biscuit out of the oven and let it cool in the mold for 15-20 minutes.

IN this case the dough was baked in a mold with a diameter of 24 cm. As you can see, the biscuit rose well, above the sides of the mold. Therefore, parchment above the sides was very handy.

8. Remove the pastries from the mold (you can pry off the sides with a knife) and leave on the wire rack at room temperature for 6-8 hours. The biscuit is dry and must be infused before being made into a cake. The height of the finished baking turned out to be 6.5 cm, with a diameter of 24 cm.

9. The recipe is simple, and the finished result is very pleasing. Finished cake you can eat just like that, with tea. Or you can use it to make a cake. Or just drizzle with chocolate icing.

Simple chocolate biscuit - very tasty

This is a simple recipe without separating the eggs and beating them separately. It turns out tall and lush. Suitable for both cake and pastry. Or you can just eat it with tea.

Ingredients:

• eggs - 7 pcs.
• sugar - 200 gr.
• flour - 120 gr.
• cocoa powder - 30 gr.
• salt - a pinch

Cooking:

1. Turn on the oven in advance to heat up to 180 degrees. Whisk all of the eggs into a bowl at once. Add a pinch of salt to them and start beating with a mixer at low speed for 1 minute.

3. Eggs are beaten until 3-4 times larger in volume until fluffy white mass. If the mixer leaves a mark, it will be noticeable for a few seconds.

4. Sift flour and cocoa into a bowl and mix.

5. In the egg-sugar mixture, add flour with cocoa in two doses. With a spoon or spatula, stir the flour in upward motions so that no lumps remain. Stir, as usual, you need to be very careful so that the eggs do not settle, and also quickly enough for the same reason.

If in doubt that the biscuit will work well, add 1 tsp to the flour. baking powder. Thus, baking will turn out 100% magnificent.

6. The baking dish does not need to be lubricated. Just line the bottom with parchment. Pour in all the batter and flatten it out a bit. Form take 26 cm in diameter.

7. Bake the chocolate biscuit for 35 minutes. Check readiness with a wooden skewer. Do not open the oven during baking. Let the biscuit cool in the switched off oven with the door ajar. You can cut into cakes after complete cooling.

8. This is how easy and fast you can bake a delicious chocolate classic biscuit.

Photo of a chocolate biscuit from the side and in section.

I hope you enjoy these recipes and your classic biscuit (and not only classic) will turn out magnificent and will not fall. And how to achieve this, I described in detail in this article. Write your comments, I will be glad to know what kind of biscuit you got.

There are many recipes biscuit dough for a cake, thanks to which an unusually tasty dessert is obtained.

cooking secrets classic biscuit

In order for you to make a delicious biscuit recipe at home, you should follow some recommendations:

• Stick to the Same temperature regime

When cooking classic recipe biscuit should adhere to the same temperature regime of all ingredients. In addition, it is better that it is not too high. This applies even to the dishes in which you will knead the components. Surprisingly, it really plays an important role.

• Choose the right flour

Biscuit dough will turn out delicious only if you were able to choose the right main ingredient- flour. She must be premium and contain a lot of gluten. Do not forget to sift it before cooking so that it gains air. This will make the dough much fluffier.

• Separate the eggs carefully

It is very important that during the separation of the whites from the yolks they do not mix, otherwise you will not be able to beat the whites well.

Another tip to help make egg whites as airy as possible is to chill the eggs before making a fluffy biscuit for the cake.

• Prepare the dishes

A very tasty and simple recipe for a biscuit pie will turn out only if, before starting to whip the proteins, the container was completely degreased and dried with paper towels.

• Mix the dough properly

When preparing simple and delicious recipe biscuit dough should be mixed only in one direction and, moreover, not for too long, otherwise the biscuit will turn out to be insufficiently airy and lush.

• Prepare your oven ahead of time

Very tasty and easy recipe sponge cake with a photo step by step will bring pleasure only if all the cooking steps are done correctly. That is why, it is worth paying special attention to the oven.

Firstly, you need to preheat it to 180 degrees and put the biscuit to cook immediately, as soon as it has been completed, otherwise it may settle during the waiting time. Also, don't check it for the first 25 minutes, as it may not rise high enough due to the rapid drop in temperature.

• Make original changes

The classic biscuit recipe will become even tastier if you add it unusual ingredients. For example, for aroma, you can add a little ground nutmeg, cloves or cinnamon. In addition, if desired, flour can be replaced almond crumb, thanks to which your sponge cake acquires a delicate nutty flavor.

Look for step by step recipe biscuit for a cake in the oven with a photo and start cooking your culinary masterpiece!

To prepare a biscuit, we need flour, sugar and eggs.

Form for diameter - 20 cm (or square 18x18).

Note: Some recipes use 100 g flour and 20 g starch instead of 120 g flour. Biscuits with starch fall off less during baking, but crumble more when cut and are less plastic. So they are not suitable for rolls.

No additional baking powder (such as soda, dough baking powder, yeast, etc.) is required for this biscuit dough.

The quality of the biscuit dough and future biscuit depends on the freshness of the eggs. How fresh eggs, the more magnificent and better the biscuit will turn out. To determine if they are fresh, you need to break and pour one egg on a saucer. It is fresh if the yolk is a high dome, and the albumen hugs it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.

For clarity, I photographed two eggs.

The one on the left was demolished by a chicken just a few hours ago. The one on the right has been in the fridge for a week. See the difference? In the first, the protein is collected around the yolk, and in the second, it spreads over the dish. The first egg is suitable for biscuit, and the second is suitable only for scrambled eggs.

Separate whites from yolks. It is important to do this so that even small droplets of yolks do not get into the proteins, otherwise the proteins will not beat well.

Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.

It will be possible to stop when grains of sugar disappear in the mixture, and it itself becomes white and frothy. With my mixer speed it takes me 6 minutes.

Whisk the whites.

The bowl for whipping proteins must be completely clean, without traces of fat, otherwise the proteins will not beat well. You need to beat the proteins until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are whipped poorly, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to whip egg whites.

Add the rest of the sugar to the proteins and beat until shiny (about 1 minute).

Mix together the protein and yolk masses. This should be done quickly, not in circular motions, but by lifting layer by layer so that the dough remains enough air bubbles.

Pour the sifted flour and gently but quickly mix with movements from the bottom up.

Ready dough quickly pour into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will escape from it, and the biscuit will lose its taste and tenderness.

It is convenient to bake a biscuit in a detachable form, the bottom of which must be greased with oil or lined with baking paper. Lubricate the side walls of the form with a non-stick coating should not be, otherwise the dough will rise only in the center of the form during baking. If a mold without a non-stick coating is used, then the walls of the mold can be lubricated with oil.

You need to bake a biscuit on a uniform medium heat. The oven should be preheated 10 minutes before placing dough items in it. Do not put the biscuit in a hot oven, as it can immediately form on the surface of the product. hard crust, the biscuit will burn on the outside, but the inside will not be baked. For baking, the optimal temperature is 200 degrees and the time is 20-25 minutes.

During baking, especially in the first 15-20 minutes, the biscuit should not be shaken, as it may settle and not bake.

Readiness is determined with a wooden skewer or toothpick.

The baked biscuit should be left for a while in open oven so that it doesn't fall off. If it is immediately taken out to the cold, it may settle.

The average height of the finished biscuit should be approximately 4.5 cm.

The finished biscuit is easily separated from the walls of the mold, when pressed with a finger, the dimple is quickly leveled, the upper crust of the biscuit golden color. If the finished biscuit is placed on a damp, cold towel, it will be easier to remove it from the mold.

Tip: a freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours. So that it does not dry out at the same time, then you need to wait until the biscuit has completely cooled down and wrap it in a film.

Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for big holidays (Birthdays, New Year etc.), the biscuit is best prepared in advance and stored in the freezer. After thawing at room temperature, it palatability no different from freshly prepared.

Bon appetit!

Biscuit dough is quite capricious and not everyone knows how to work with it. There are many secrets that you need to know and follow in order to succeed. Today we will talk about them and prepare the perfect biscuit dough at home. If you follow all the tips from this article, then biscuit baking will always be lush, porous and tasty. Others can be found in the corresponding section.

I baked my first biscuit at the age of 9. He was not as lush as I wanted him to be. And I started experimenting. I studied, changed recipes, tried new techniques. For a year I achieved results that suited me quite well. I remember my mother praised me and admitted that even her biscuit did not turn out so magnificent. But her other pastries were chic and it was she who instilled in me a love for pastries.

Mom taught me how to cook a lot of what I can do. Now it was my turn to share my secrets. Mom does it too wonderful pastries from biscuit dough. Like I said, it's all about the secrets and the recipe.

Types of biscuit

To bake a biscuit, first you need to figure out what types of biscuit dough are and how they differ from each other.

Classical

This is the one we cook most often. He has the simplest set of products: eggs, sugar and flour. Sometimes starch is also used in it. This basic recipe is very popular due to the ease of preparation, as well as the use of simple and available ingredients. We will talk about it in more detail at the end of the article. There I will share my proven recipe for making a classic biscuit.

Angelic

This biscuit differs from others in that the dough is kneaded on whipped proteins with sugar, a spoonful of water and a pinch of citric acid. After adding flour, the dough is baked. Ready-made pastries of a beautiful white color with a delicate crust. A thin piece of such a biscuit looks like the wings of an angel. It turns out to be just as weightless, white and tender. Yes, yolks are not used in the test.

chiffon

This pastry gets its name from its slightly moist, smooth surface. It's all about vegetable oil, which is part of the products for the test. This biscuit is most often used for making multilayer cakes, as pastries keep their shape perfectly.

Viennese

Butter is used to make this biscuit. The yolks are not whipped with sugar, but are ground with soft butter, after which they are already mixed with whipped proteins and flour. This biscuit is the basis for making Sacher cake. Read about it on my blog pages.

Biscuit Genoise, or Genoese

For this biscuit, beat the yolks together with the proteins with sugar. Add the melted butter to the fluffy egg mass. And only then add flour, part of which needs to be replaced with nut flour. It turns out fragrant pastries, which serves as the basis for cakes.

Dacquoise

This pastry can be considered a kind of biscuit, although outwardly it does not quite look like it. As part of this baking, you will not find wheat flour, as it is completely replaced by nut flour (hazelnut, pistachio, etc.). To prepare the dough, you still need proteins, sugar and powdered sugar. Small meringues are baked in the form of cookies, from which the French prepare chic desserts.

Biscuit Gioconda

For this baking use 1 part wheat flour and 1 part nut flour. The recipe often uses butter. The most popular among the French is the almond Mona Lisa.

Biscuit dough secrets

1. Only chilled eggs are used for cooking.
2. Proteins can not be separated from proteins and whole eggs can be beaten with sugar. This is a little easier than separating the proteins from the yolks and whipping the yolks with sugar separately, and the proteins with a pinch of salt and citric acid. In the latter case, the biscuit turns out to be a little more magnificent.
3. The bowl in which the eggs are beaten should not be greasy. It is better to rub it with a slice of lemon (or vinegar) to remove even a hint of fat.
4. Sugar for biscuit is used finely crystalline. Large crystals poorly soluble in egg mass.
5. Beat eggs with sugar for about 10 minutes until persistent peaks. The egg mass should increase in size by 6-7 times. Only then ready-made pastries turns out lush.
6. We use premium grade wheat flour. Before adding it, saturate it with air. To do this, it must be sieved.
7. Knead the flour with a spatula, not with a mixer! The movements should be smooth, but sure, so as not to destroy the air bubbles in the dough.
8. As soon as the flour is distributed in the egg mass, you need to stop kneading the biscuit dough.
9. Pour the dough into a mold, which is greased with butter and sprinkled with flour.
10. Since the biscuit will increase in volume during baking, you need to fill the form by 3/4 of the volume.
11. The oven must be preheated for baking.
12. We bake the biscuit dough immediately after kneading. Every second, the air bubbles in the dough are destroyed and if you do not immediately send it to bake, the biscuit may not work out.
13. We check the readiness of the biscuit with a wooden skewer.
14. To make the finished biscuit easier to pull out of the mold, it must be left after baking for 2-3 minutes to cool upside down.

Cooking classic biscuit dough at home

Biscuit dough recipe with photo

To prepare a classic biscuit in a cold way, the following products are needed:

• eggs (6 pcs)
• wheat flour (1.5 cups)
• sugar (1 cup)

Sometimes starch is also added. Then the proportion of flour is changed and 1.2 cups of flour and 0.3 cups of starch are added. Starch is most often added when the roll is baked. Starch allows you to bake more elastic dough, which can be twisted after cooking.

Cooking biscuit dough

Lush, light, porous and very tasty. All these epithets can be awarded to a biscuit if it is baked according to the right recipe. Ideally, the cake should turn out to be even, without a slide at the top, without voids inside. Another advantage of the biscuit is that it is quite low in calories, since it does not use fat - butter or margarine. In addition, a large biscuit has a small weight, so even from a small amount products you will get a voluminous cake for the whole family. How to cook a sponge cake for a cake in a few minutes at home, read below.

We will do it quickly, without separating the proteins, which greatly simplifies the process. However, the end result is lush and light cake. It is suitable for layering with cream of condensed milk and butter, whipped cream or sour cream, depending on the recipe. This recipe is very easy and quick to make. Cooking time - 25 minutes.

Ingredients:

1. Large eggs - 6 pieces;
2. Fine sugar - a full glass;
3. White flour - 1 cup;
4. Baking powder - 1 sachet (can be replaced with 0.5 teaspoon of soda + vinegar for extinguishing).

Cooking process:

1. Cool the eggs, break into a tall container, without separating the whites - we will beat all together.
2. Start whipping at the lowest speed, increasing it very slowly. If there are 5 speeds in your mixer, then 1-2 minutes at each speed will be enough. You should get a foam that is not stable, but retains a trace from the work of the beaters.
3. Sift the flour and spoon it into the egg mass, whisking constantly. At this stage, it is not necessary to knead the dough by hand, you can use a mixer.
4. Add sugar in the same way powdered sugar, and at the very end of kneading - soda with vinegar. If you use a special baking powder, do not use vinegar - you do not need to extinguish it.
5. Cover the form with parchment and lightly oil it.
6. Preheat the oven to 180 degrees for about 10 minutes.
7. Pour the dough into the mold, smooth the surface with a spatula, place the mold in the oven to bake the cake.
8. The sponge cake is baked quickly - an average of 25-40 minutes, depending on the oven. Checking if he is ready is very simple: take a long wooden skewer and stick it straight into the center of the cake. If it remains dry with no sticky dough, the cake is completely ready.
9. Do not rush to pull it out of the oven - let it cool for 10 minutes with the oven turned off.
10. Then remove, let cool completely in the form, carefully invert onto a wire rack and remove the paper.
11. Ideally, the biscuit cake should be allowed to “rest” for at least 4-5 hours. But if there is no time, you can quickly start assembling the cake at home.

Biscuit in a multicooker

A slow cooker is a modern assistant to any housewife. With it, you can cook many delicious and healthy meals with minimal time spent at home. The biscuit in this miracle oven turns out to be special - very even, lush, airy. It is ideal for creating a mastic cake, decorating with cream or icing. Cooking time: 20 minutes + 50 minutes for baking in a slow cooker.

Ingredients:

1. 4-5 eggs depending on size;
2. Flour - a glass with a slide;
3. Sugar - 190 grams;
4. Vanilla or other flavoring as desired.

Cooking process:

1. Before you bake the cake, do the preparation. Remove the eggs from the refrigerator - they should be in this recipe room temperature. If you forgot to do this, omit raw eggs for 2 minutes in warm water. Mix flour with vanilla and sift through the finest sieve twice so that the mixture is enriched with oxygen and becomes lush. Wipe the multicooker bowl dry and grease with a piece of butter. Additionally, you can lightly crush it with flour.
2. Break the eggs into a bowl and beat for 10 minutes in total - at first the speed should be low, and at the end - maximum.
3. Add sugar, pouring it into the mixture in a thin stream.
4. As soon as all the sugar is poured out, start introducing the flour and vanilla into the mixture just a little and do not turn off the mixer.
5. Carefully pour the dough into the bowl of the multicooker and let stand to even out.
6. Close the lid and turn on the "Baking" program in the multicooker. In different models of multicookers, the process of baking a biscuit can take from 25 to 60 minutes, so you need to check its readiness with a stick, especially if you are baking a biscuit in this way for the first time. Do not open the lid for the first half hour.
7. As soon as the biscuit is baked, open the lid of the multicooker and let it cool, and only then take out the cake by turning the bowl over onto a dish.

Custard biscuit

A biscuit that will never fall can be made according to the recipe in a water bath. It is also called custard. Its advantage is that it turns out to be very porous, with large air voids inside, and therefore very lush and light. Ideal for beginners who have not yet got their hands on baking biscuit cake for cake at home. Cooking time - 35 minutes + 25 minutes for baking.

Ingredients:

1. Powdered sugar - 150 grams;
2. 4 eggs;
3. Salt - one pinch;
4. Corn or potato starch - 60 grams;
5. Flour - 60 grams;
6. Vanilla - 1-2 grams.

Cooking process:

1. Prepare the form. This recipe designed for small cake, so a shape with a diameter of about 20–22 centimeters will suffice. Cover the bottom with paper, rub with oil and sprinkle with a little flour.
2. Separate the proteins, beat until peaks appear - stable, non-falling curls on the foam. Add some salt for a light beat.
3. Rub the yolks in a separate bowl with powder.
4. It is necessary to connect both masses: in protein foam add a spoonful of the yolk mass and lift the dough from the bottom up, gently mixing.
5. Put the pan with the dough on steam, start whisking with a whisk. The mass should become a temperature of no more than 50 degrees. Continuing to beat, achieve a smooth, shiny mass. Heating time - no more than 10 minutes.
6. Then remove the bowl and put it in cold water. Beat the dough until the mass is completely cooled.
7. Pour into prepared pan and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check the readiness of the cake.
8. After that, turn off the oven, open the door and let the biscuit cool in it. Then we turn it over on a plate or board, remove the parchment and collect the cake according to the recipe. Use light cream, which holds its shape - creamy, oily, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.