How to cook a delicious biscuit in a slow cooker. Recipes for the perfect biscuits in a slow cooker

sponge cake

A step by step simple recipe for a delicious biscuit cake in a slow cooker. How to cook chocolate, honey, walnut and chiffon biscuits in a slow cooker.

1 h 30 min

300 kcal

5/5 (1)

One of the quickest and most troublesome baking recipes is tender and delicious. biscuit cake, which is prepared quite simply. Cakes for it do not need to be rolled out and baked separately. It is enough to make the dough correctly once and we can assume that the cake is ready.

There are several rules for the successful preparation of a biscuit.

• The eggs to be used for the biscuit should be at room temperature. They should be taken out of the refrigerator in advance.
• The flour needs to be sifted several times so that it is well enriched with oxygen.
• Add all additives to the dough, including flour, only after the eggs are beaten well. And do it with smooth movements using a wooden or silicone spatula.
• If biscuit cakes are baked in several stages, the remaining dough should be kept in the refrigerator. Before use, whisking well, “raise” it again.
• When baking a biscuit, almost until the end of the process, cold air should not be allowed to enter. He may fall.
• The finished biscuit should cool completely and “rest” for at least two hours. Better cook biscuit cake in advance.
• You can divide the biscuit into cakes only when it has completely cooled down.

Biscuit cream suitable absolutely any. If this jelly cream or cream soufflé, then the cake layers are impregnated with ordinary or fruit syrup. You can even add rum, cognac or liquor.

The biscuit is baked not only in the oven, but also in the slow cooker. The cake cooked in it usually turns out more magnificent, taller and without bumps on top.

I spoil my family very often biscuit cakes cooked in a slow cooker. It really saves in the summer when you don’t want to turn on the oven.

I offer you my recipe, according to which I cook a simple, but very delicious biscuit ny cake. I will also tell you what other biscuits you can cook in a slow cooker.

Classic biscuit cake

To prepare it, we need:

Kitchen appliances and utensils:

Cooking a biscuit

For this you need:

• 250 g of premium flour;
• chicken eggs 5 pcs.;

• 250 g sugar;
• vanilla sugar one tsp

Cream of cream with condensed milk

We take for this:

• 35% cream 400 ml;
• 100 g of powdered sugar;

• condensed milk 200 g
• vanilla sugar one tsp

Video recipe for making biscuit in a slow cooker

Learn more how to cook classic biscuit in a slow cooker, you can by watching the video:

Biscuit options for a multicooker

Chocolate biscuit with cocoa

Required products:

• 200 g of granulated sugar;
• chicken eggs 5 pcs.;

• 150 g flour;
• dry cocoa 80 g (4 tablespoons).

Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Servings: for one cake.
Time: 1,5 hour.

Try to cook with such a biscuit - Biscuit cake with sour cream -.

Boiled chocolate biscuit

Required products:

• 2 multi-glasses of granulated sugar;
• chicken eggs 2 pcs.;
• one st. milk;
• 80 ml sol. oils;
• one st. boiling water;

• 2 multi-glasses of flour;
• dry cocoa 6 full tbsp. l.;
• vanilla optional.

Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Time: 1,5 hour.

Fruity chiffon biscuit in a slow cooker

Required products:

• 250 g of granulated sugar;
• chicken eggs 3 pcs.;
• 200 ml juice with pulp;
• 100 ml sol. oils;

• 250 g flour (sifted);
• 1.5 tsp soda and baking powder.
• vanilla sugar 5 g.

Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Time: 1,5 hour.

With such a biscuit, it will turn out very tasty.

Video recipe for making chiffon biscuit

I suggest watching the video for a simple recipe chiffon biscuit:

Many culinary specialists believe that a biscuit is a confectionery bread, because cakes, pastries and even sweets are prepared according to basic recipe biscuit based. Although it is a semi-finished product, the biscuit can be consumed without additives, served with a cup of tea, milk, cocoa or coffee. Cooking beginners are advised to cook a biscuit in a slow cooker, because the temperature and humidity set by the Baking program are ideal for uniform baking of the cake. This article will help you learn all the subtleties of its preparation.

To prepare a lush and high cake, you should beat the eggs with sugar for about 10-15 minutes. For this purpose, a whisk, mixer, food processor or blender is suitable. Biscuit dough is perfect for baking a cake or making cakes in the form of balls put on a stick, etc.

Difficulties when baking in the oven are usually caused by excess temperature, which leads to the formation of a crust, which creates a barrier for moisture to evaporate from the dough. This can cause the inside of the dough not to bake, and the outside of the biscuit may burn.

The slow cooker is devoid of this drawback, so you can cook a biscuit without worrying about the quality of its baking.

The most delicious recipes

Classic recipe

Ingredients:

• eggs - 4-5 pieces;
• 1 glass of sugar and flour;
• a quarter teaspoon of vanilla sugar;
• to lubricate the bowl - a piece of butter.

The recipe for a biscuit in a slow cooker is simple, it will take 15 minutes to prepare the products, 45 minutes to cook, the total duration of the process is 60 minutes.

Eggs should be thoroughly mixed with sugar until foam is obtained, this will take about 10-15 minutes. Add vanilla sugar. Sift a glass of flour thoroughly and mix without beating with a blender so that the splendor of the dough does not disappear. Raise it with a spoon from the bottom up, kneading.

Lubricate the bowl of the multicooker with oil, transfer the dough into it and bake for 45-60 minutes, turning on the "Baking" mode (in different models of units, the time is different). After the beep, take out the pastry and let it cool.

Chocolate

Chocolate biscuit for a cake in a slow cooker is lovely pastries, which can be served with coffee or tea, it can become the basis for the Sheep cake. The recipe is different white biscuit adding cocoa powder, while the baking time becomes a little less, up to 45 minutes.

For 8 servings you will need:

• 1 glass of wheat flour and sugar;
• 5 chicken eggs;
• 3 tablespoons of cocoa powder;
• A little butter for lubricating the multicooker bowl.

The whole procedure will take about 1 hour. First, mix the flour with cocoa powder, sift them into a bowl. Divide chilled eggs into yolks and whites.

Beat the yolks and sugar with a whisk or mixer until lush mass. Pour the flour and cocoa mixture into it and mix gently. Beat chilled egg whites for about 7 minutes until stiff peaks. They are ready if the mass does not move when turning the bowl. Gently fold egg whites into chocolate batter. Using the folding method (scooping like a spatula from the bottom up), knead the dough. Lubricate the multicooker bowl with butter and put the chocolate dough into it.

Cook the biscuit in the “Baking” mode for about 45 minutes, then activate the “Heating” mode for 5 minutes. Remove the biscuit using a steamer insert and let it cool.

Would you like to use a sponge cake as a base for a cake? Experienced chefs It is recommended that it stand for at least 10 hours.

The result will be delicious cupcake with a height of 5 cm, the weight of which will be about 550 g. If you cut it into 2-3 cakes and smear with cream, and then decorate with berries, pour over icing or cream, sprinkle with confectionery powder, nuts, you will get an original cake.

With honey

Ingredients for 6-8 servings:

• 6 eggs;
• 180 grams of granulated sugar;
• 2 tablespoons of honey;
• 200 grams of flour;
• a teaspoon of baking powder;
• a pinch of salt;
• 20 grams of butter.

First you need to separate the yolks from the whites (take the eggs at room temperature). Add a pinch of salt to the proteins, beat them until white foam, about 10 minutes. Divide the sugar into 3 parts, add a third of its amount to the foam and beat, add the 2nd part of the sugar, mix again.

Beat the yolks with the rest of the sugar, and then pour in the honey. Add the yolk-sugar mixture to the proteins, mix again.

Sift flour into a bowl with eggs, mix thoroughly with a silicone spatula, moving it in one direction. At the end, add soda or baking powder, mix.

Lubricate the bowl with a piece of butter, pour in the mixture and activate the "Baking" mode for 45-60 minutes (depending on the model of the kitchen device, strictly according to the instructions).

Based on kefir

Ingredients for 6 servings:

• 5 eggs;
• a glass of sugar and flour;
• 100 milliliters of kefir;
• 2 teaspoons of butter (butter or vegetable);
• 15 g vanilla sugar.

Whisk the eggs thoroughly in a deep bowl. Pour in the sugar and mix gently with a mixer. Pour half a glass of kefir, sift a glass of flour here, pour vanilla sugar. Then grease the bowl with a spoonful of butter and transfer the dough. Activate the "Baking" function for 1 hour.

Although cocoa powder is not added to this dough, the cake acquires chocolate shade because of the jam.

Ingredients for 6 servings:

• 300 g of sugar;
• a glass of currant jam;
• a glass of kefir;
• 2 cups of flour;
• half a teaspoon of soda;
• a tablespoon of butter.

Whisk the eggs in a high bowl until white foam is obtained. Add sugar and kefir, and then gradually pour in the jam. Sift flour and baking soda into this bowl. Lubricate the bowl with oil, pour the dough into it and start the “Baking” mode.

Biscuit cakes with buttercream

Ingredients for biscuit dough:

• 6 eggs;
• a glass of sugar;
• a glass of flour;
• a bag of vanilla sugar;
• a teaspoon of baking powder.

For cream:

• 250-gram pack of butter;
• can of condensed milk.

For impregnation:

• 100 g of sugar;
• half a glass of water;
• a teaspoon of vanilla essence;
• cognac or rum.

Mix sugar with eggs and vanilla sugar with a mixer for 10 minutes. up to 4x volume and white color. If the mass is well whipped, then a trace of the whisk remains on it, this is an indicator of readiness.

Sift flour into another bowl, add baking powder and mix well.

Gently pour the flour into the mixture of eggs and sugar, mix with movements from the edges to the center, quickly and in one direction. Lubricate the multicooker bowl with vegetable or butter. Put the dough into it, smooth it well. Bake the cake until light golden brown. Cool it down completely.

To prepare the syrup, pour sugar into water, bring to a boil, stirring to dissolve. Cool the syrup and add to it vanilla essence, cognac or rum.

To prepare the cream, beat the butter with a mixer until the mass becomes fluffy and airy, about 5 minutes. Without ceasing to beat the mass, introduce 1 tablespoon of condensed milk into it until the cream becomes airy.

Assemble the cakes by cutting metal mold biscuits from the cake (their diameter can be 4-5 centimeters). Crumble the scraps with your hands to sprinkle the cakes. Soak each cake with syrup.

Lubricate the halves with a layer of cream, glue them together, grease the sides and top. Roll the cakes in crumbs from the biscuit scraps.

You can decorate cakes with cream, sprinkle grated chocolate or cooking powder, refrigerate for 2-3 hours.

1. If you take the cake out of the oven right away, it will fall off.
2. Be sure to separate the biscuit for the roll from the mold hot, otherwise it will dry out and crumble. For other desserts, refrigerate the cake at room temperature, and then remove from the multicooker bowl. It is better to cut it no earlier than 4 hours after baking.
3. The biscuit bowl must be clean and free of grease or moisture, otherwise the dough will not be fluffy.
4. The sequence of whipping the components is important: first beat the yolks (or whole eggs), then add sugar, and then flour.
5. Eggs should be beaten at the maximum power of a blender or combine until an elastic foam is formed, while it will increase by 4 times in volume. If using a whisk or a hand mixer, beat the dough in 1 direction, otherwise it will settle. The mass of eggs will be similar in consistency and color to whipped cream.
6. Pour sugar into the mass of eggs gradually, otherwise it will lose splendor, stir until the eggs are completely dissolved.
   When adding flour, reduce the speed of beating, little by little, some use a whisk so that the mass does not settle during beating. Kneading the dough after adding flour should be done at high speed so that the biscuit becomes more magnificent.
7. Adding zest, raisins, dried apricots and other ingredients is best done after kneading the flour, and very carefully so that tender biscuit did not fall.
8. Many people recommend using parchment that has been oiled (not floured) so that the biscuit does not stick to the pan. The form should be cooled before cooking by placing it in the refrigerator in advance so that the biscuit becomes tender.
9. After kneading the dough, do not insist, but bake immediately. When preparing a biscuit, try not to make noise and avoid fuss around, it is delicate and can settle from harsh sounds.
10. If the biscuit for the cake in the slow cooker is ready, this can be seen from golden brown, it does not leave dents when lightly pressed with a finger, and if you pierce the cake with a wooden stick, it will remain dry.
11. It is better to leave the finished biscuit in the bowl for 10-15 minutes, and then carefully remove it from it. Place the mold on a damp towel to make the cake easier to move away from the edges. Using the recipes from the article, take a look at step by step photos to make the cooking process clearer.
12. Biscuits can be soaked in juice or syrup using brushes or watering cans. When preparing a biscuit for a roll, add a little butter to the dough to increase the elasticity of the cake. Easy to roll the roll will help parchment paper. The filling for the roll should be taken thick so that it does not flow out.

Conclusion

The biscuit is ideal for making a variety of pastries and cakes, and by adding berries or fruits to the dough, you will get fragrant charlotte which can be served with tea.

Have you ever baked a biscuit in a slow cooker? If not, we recommend that you do so now. Indeed, unlike the cake that is cooked in the oven, such a product turns out to be very tender, soft and tasty. It should be noted that a biscuit in a slow cooker can be prepared according to different recipes. Today we will present you with several options for which you will need a minimum of time and ingredients.

Traditional biscuit recipe in a slow cooker

Surely each of you at least once in your life tried a pie called "Charlotte". It is made using the classic biscuit dough with the addition of apples. Consider the method of preparing this cake in more detail.

So, a biscuit recipe in a slow cooker (of any brand) requires the use of the following products:

• large egg whites - 4 pcs.;
• large egg yolks - 4 pcs.;
• fine white sugar - a full glass (250 g);
• Wheat flour- a full glass (250 g);
• patrol vinegar 6% - a small spoon;

Making a biscuit base

Before baking a biscuit in a slow cooker, you should knead a thin dough. For this, it is necessary to add to egg yolks white sugar, and then grind them thoroughly and leave aside for half an hour. In the meantime, you can start processing proteins. They need to be cooled a little, and then whipped into a stable foam using a mixer.

After carrying out the described actions, both resulting masses should be combined and mixed well. Next, they need to add table soda, quenched with natural 6% vinegar, and add wheat flour. As a result of such actions, you should have a not too thick base.

We form and bake a biscuit cake

A biscuit in a slow cooker cooks pretty quickly. But before proceeding with the heat treatment of the base, it should be completely laid out in the bowl of the device. In this case, the container must first be lubricated with oil (vegetable). Next, the multicooker must be closed and the baking program turned on. Cook delicious and tender cake recommended for 60 minutes.

Checking the readiness of homemade dessert

How to understand if a biscuit is ready to eat? Baking in a slow cooker is checked in exactly the same way as in the oven. To do this, you need to carefully open the device, and then stick a dry toothpick into the cake. If nothing sticks to the wooden object, then the biscuit can be removed from the bowl. If the toothpick becomes wet from raw dough, That heat treatment should take some more time.

Serve a delicious biscuit

Now you know how a biscuit is baked in a slow cooker. Once gentle and soft pie ready, it must be removed from the container and completely cooled. In the future, dessert should be presented to the table along with a cup of cocoa or used to create a homemade cake.

Cooking chocolate biscuit in the Polaris multicooker

We have already said above that a biscuit can be made using different ingredients. If you need such a product to make a cake, then we recommend using the following recipe.

So, we need:

• chicken eggs fresh - 4 pcs.;
• condensed milk - a can;
• fine white sugar - ½ cup;
• table soda - ½ a small spoon;
• thick and oily sour cream - 175 g;
• cocoa powder - 3 large spoons;
• natural vinegar 6% - a small spoon;
• vegetable oil - big spoon(for greasing dishes).

Making chocolate dough

Before you bake chocolate biscuit in a slow cooker, you should carefully knead the base. To do this, beat the eggs with a mixer, and then add sour cream and sugar to them. Continuing to intensively mix the ingredients, they need to gradually pour in the condensed milk. In the future, cocoa powder should be added to the resulting mass and slaked soda. At the end, it is necessary to pour so much wheat flour into the base so that you get a rather viscous, but not very thick base of dark chocolate color.

We form and bake the product

To bake a chocolate biscuit in the Polaris multicooker, the bowl of the device should be slightly lubricated vegetable fat and then lay out all the dough. Next, you need to set the baking mode. In this program, the cake should be cooked for 70 minutes. After this time, the biscuit should become fluffy, soft and very fragrant.

How to make homemade cake?

After the biscuit for the cake in the slow cooker is completely baked, it must be carefully removed from the bowl, placed on a flat surface and completely cooled (you can in cold air). Next, the finished chocolate cake needs to be cut in half, using a large and sharp knife or a special thread. In the future, the resulting products should be lubricated with any cream (for example, sour cream, condensed, etc.). On top of the finished biscuit cake, you can decorate with whipped cream or use mastic.

Serving guests homemade treats

After baking the biscuit and shaping the cake, homemade dessert should be placed in the refrigerator and kept in this state for several hours. During this time chocolate cakes well saturated with cream, become tender, soft and juicy. Serve finished cake family members are recommended along with a cup of unsweetened tea.

We make a delicious biscuit on kefir

A biscuit on kefir in a slow cooker is baked in exactly the same way as similar products, but without the use of a fermented milk drink. If you need to receive tender and delicious treat for breakfast, we recommend using the recipe below. For him, you need to prepare:

• fresh chicken eggs - 2 pcs.;
• store-bought kefir 2.5% fat - a full glass;
• fine white sugar - a full glass;
• wheat flour - 2 full glasses (a little more can be);
• table soda - ½ a small spoon;
• semolina - 20 g;
• vegetable oil - 5 large spoons (in the dough);
• chopped cinnamon - a small spoon;
• vanillin - a small bag;
• vegetable oil - a large spoon (for lubricating dishes).

Knead the dough

To bake a biscuit in the Redmond multicooker, you should thoroughly knead the milk base. For this shop kefir you need to warm it up a little over low heat, and then add table soda to it. After fermented milk drink stops foaming, it is necessary to lay out beaten eggs, white fine sugar and vegetable oil to it. By mixing the components big spoon, they should be poured with a dry mixture consisting of sifted flour, vanillin and ground cinnamon. As a result of such actions, you should get a viscous mass. Its consistency should be about the same as in the above recipes.

How to shape and bake the product?

Before preparing a milk biscuit in the Redmond multicooker, the bowl of the eclectic device must be lubricated with vegetable fat. Next, its bottom should be sprinkled with semolina and lay out the entire previously mixed base. After that, the multicooker must be tightly closed, and set the baking mode. By the way, in some devices this program is called "Frying".

Cooking a milk biscuit in this way should be within 60 minutes. If after the specified time the cake is not completely baked, then it must be left in the heating mode for ¼ hours.

Serving family members homemade cakes

Now you know how to bake a milk biscuit in a slow cooker. After the program is completed, the tasty and tender cake must be carefully removed from the container and placed on a flat dish. After cutting the dessert into pieces, it should be served to family members on separate saucers along with a cup of tea. Additionally, such a delicacy can be doused with condensed milk or some kind of glaze.

Summing up

There is nothing difficult to do regular biscuit at home. Especially if you use a multicooker for these purposes. It should be noted that such cakes can be prepared not only according to the above recipes, but also other ingredients can be added to them. For example, a biscuit with apples, jam and even pieces of chocolate turns out to be very tasty. Moreover, some housewives put frozen berries in such a product. During the baking process, they settle, making the cut of the cake more beautiful and original.

It should also be noted that biscuits made according to the above recipes can be easily used for making cakes and pastries.

As a rule, many desserts are prepared on the basis of a biscuit. And a properly prepared biscuit is what everyone strives for. good hostess, because if it fails, then all further work will be in vain. For many, it seems that cooking is the perfect fluffy biscuit without soda and baking powder - this is an art, but if you trust my recipe and cook according to the instructions clearly, then this will not be a problem for you. This biscuit turns out to be tender and more moist than the classic one and is perfectly cut into several cakes. When preparing it, there is no need to separate the whites and yolks, the eggs are beaten simultaneously with sugar. Vanillin, if desired, can be safely replaced with lemon or orange zest (about 1.5 tsp). We take vegetable oil, odorless, of good quality.

I will cook a biscuit in a slow cooker, which allows me not to control the process from time to time and freely do my homework. In general, I confess that I really like baking in a slow cooker and, if possible, I bake biscuits only in it, always excellent result, besides, in the summer you don’t want to use the oven once again. But if you decide to cook this biscuit in the oven, then all the steps remain the same. The baking time will be from 25 to 30 minutes at 180 * s. I hope my step-by-step recipe for a biscuit in a slow cooker will come in handy, because, as practice shows, they are not as popular as biscuit recipes.

Ingredients:

• egg - 4 pcs.
• sugar - 140 grams.
• flour - 140 grams.
• boiling water - 2 tbsp. spoons.
• vegetable oil - 30 ml.
• vanillin - 1 gram.

How to bake a fluffy biscuit in a slow cooker:

Beat eggs with sugar and vanilla with a mixer until the mass brightens and increases in volume. I beat exactly 10 minutes.

Then, without stopping whisking, add two tablespoons of boiling water and pour in vegetable oil in a trickle.

Then it is necessary to sift the flour through a sieve in two stages. Each time, gently mix the dough with a spatula with movements from the bottom to the top. If the eggs are properly beaten, they will act as a leavening agent and lift the dough up during the baking process.

Pour the dough into the multicooker bowl, I cover the bottom with baking paper and grease vegetable oil. I do not grease the sides of the bowl.

Cooking a biscuit in a slow cooker on the "Baking" mode for 1 hour. Then open the lid and leave the biscuit in the bowl until it cools completely. Then we pass along the edge with a wooden spatula and take out the biscuit using a steaming container. Then gently place on a flat surface. The biscuit turns out to be very light and almost airy, but at the same time it keeps its shape well. You can use it immediately for making cakes, but I wrap it cling film I put it in the fridge overnight, or at least 2 hours. Such a manipulation will make wet biscuit even more juicy.

Then cut the biscuit into right amount cakes. Now let's talk a little about the size. With a mold size of 22 cm in diameter, the biscuit can be cut into three cakes, in a 24 cm diameter mold into two, etc. If you wish, you can increase the number of ingredients or bake two biscuits and then cut each into the desired number of cakes, if planned tall cake. Cook with pleasure!

I offer a recipe for the simplest biscuit, which we will cook in a slow cooker - this assistant does an excellent job with baking. A biscuit in a slow cooker according to this recipe always turns out to be high, finely porous, fragrant and very tender.

The finished biscuit is delicious on its own - it can be served with milk, coffee, tea or other drinks. In addition, it can be used as a base for making various cakes - just cut it into three or four layers, soak it in syrup or sweet tea and layer it with your favorite cream.

Many recipes for delicious homemade pastries, as a rule, do not differ in complexity and set beyond expensive products. So today's biscuit, a classic of confectionery, also belongs to this category.

However, when preparing even the most simple biscuit in a slow cooker, you should remember a number of rules so that baking is successful and does not disappoint.

• First of all, the dishes in which you will cook the dough must be dry and fat-free. Eggs should be pre-washed and wiped dry.
• When separating the proteins from the yolks, care must be taken not to get a drop of yolk into the proteins.
• The flour must first be sifted, preferably twice, to get rid of possible impurities and enrich it with oxygen.
• To make whites beat better and faster, add a pinch of salt or half a teaspoon of lemon juice to them.
• Knead biscuit dough you need careful movements from the bottom up, as if folding the dough.
• When baking a biscuit, in no case should you make loud noises, open the lid of the multicooker or the oven (if you bake in it) for the first 35-40 minutes, otherwise the biscuit can easily settle.

I really hope that my advice will be useful to you and the simplest biscuit in a slow cooker will turn into an amazing one. homemade treat with which you will definitely spoil your family.

Ingredients:

Cooking step by step with photos:

This biscuit recipe in a slow cooker includes only three ingredients: chicken eggs, granulated sugar and wheat flour. I use a glass with a capacity of 200 ml, and the eggs are medium in size. In addition, you can add vanillin or vanilla sugar to the dough - then this simple biscuit will sparkle with new shades of taste and aroma. If you want to bake a classic biscuit in the oven, immediately turn it on to heat up to 180 degrees.

So, wash and carefully, so as not to damage the shell, dry the eggs with a towel. Carefully separate the proteins from the yolks - it is most convenient to do this: break the egg over a bowl and pass the protein through your fingers. Thus, the yolk remains in the hand - we shift it to another bowl.

Beat everything with a mixer until a lush homogeneous mass is obtained, which will be several times larger than the initial volume of yolks and sugar. This usually takes me about 3 minutes.

We wash the beaters, dry them and proceed to whipping the proteins. We begin to beat at the slowest speed. When will appear light foam, increase the mixer speed to medium, without ceasing to beat. When the foam becomes finely porous, and large bubbles disappear, bring the speed to maximum and beat the whites until the mass begins to hold its shape. This means that when turning the bowl protein foam should remain in the same place and not even sway. Only then you did everything right and the biscuit in the slow cooker will turn out tall and airy.

Very carefully, without sudden movements, mix the flour into the yolk mass. We scoop the dough from the bottom and, bringing the spatula closer to the edge of the dish, repeat the movement. I hope I explain clearly...

You should get a non-liquid biscuit dough - very airy and almost weightless. It does not pour, but, as it were, slowly flows down from the shoulder blades in ribbons.