How to make homemade biscuit. A simple quick biscuit for a cake - let's not strain! Easy recipes for biscuits for the oven, multicooker, microwave

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, lush, when preparing it, you don’t need to divide the eggs into proteins and yolks (as in a classic biscuit), and the result is always amazing - lush airy cakes that can be used for a cake or eat just like that, with milk.

Bit by bit, I put the tips, secrets and secrets of respected confectioners into a piggy bank, repeated after them, studied, tested, tried and ... nevertheless achieved the desired goal. A fluffy 4 egg biscuit that always turns out - this is my discovery, which I will share today!

Delicious sponge cake for 4 eggs cake:

• Chicken eggs (CO) - 4 pcs.
• Sugar sand - 200 g.
• Wheat flour of the highest grade - 200 g.
• Baking powder - 1 teaspoon with a slide

How to bake:

Biscuit dough is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat the yolks and whites together. But if you have a weak mixer or none at all, do this: first turn the egg whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in protein foam at the very end (after adding flour).

So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add sugar in a thin stream.

If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, put a container with sugar next to it and add a tablespoon.

The mixer does not need to be turned off while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick light foam. Look at the photo, how the egg-sugar mass should brighten.

Now add 1 teaspoon of baking powder to the flour and sift it into a bowl of dough. Before sifting, be sure to take a spatula and mix the flour with the baking powder. The fact that the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

You need to be careful with flour - if you add too much of it, the finished biscuit will be too dense.

Add flour in parts, in three approaches. Each time you add flour, mix the ingredients in an upward motion, as if you were lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a pre-prepared form (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the counter a few times to evenly distribute the dough from the middle to the edges. You can twist the shape clockwise with a sharp movement, for the same purpose.

My form has a diameter of 18 cm, the height of the finished biscuit is 6 -6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and on a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and to keep it inside, the walls of the biscuit should begin to bake immediately. If you put the form with the dough in a cold oven, the air bubbles will have time to get out of the dough, the pastries will turn out low and dense.

The surface of the finished biscuit should spring back when you press it with your finger. If the biscuit "fails", the hole from the finger is not restored, then the biscuit is not ready yet, it needs additional time. Do not open the oven for the first 25 minutes, otherwise the pastry will settle.

We cool the finished biscuit in the mold for 10 minutes, then we draw it along the walls of the mold (we describe a circle) so that the cake is easier to separate from the detachable mold, release the biscuit and turn it upside down onto a wire rack. Thus, if a tubercle has formed on top of the baking, it will smooth out, and in the finished cake all the cakes will be even and beautiful.

After complete cooling on the wire rack, wrap the biscuit with cling film and put in the refrigerator for 6-8 hours. Thanks to this tricky technique, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in the film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as the classic chiffon biscuit). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - the homemade tea cake is ready!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and confectionery sprinkles. The cake was soft and very tasty.

Pieces of canned peaches are added to the layer of cake between lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

Lush, like a cloud, you and your loved ones will love the biscuit!

Few people refuse to treat themselves to a delicious biscuit roll or cake. It gives the confectionery lightness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs in all corners of the earth. But in the beginning, you can learn about the history of the appearance of the biscuit.

History of the dish

Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked."

The earliest mention of this culinary creation is found in the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". Those recipes were missing. Without it, the product could be stored longer without being affected by mold even in damp conditions. At the same time, the dish remained completely edible until the very end. Such a biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, it was popular with land travelers.

Recipe becomes world famous

The regular biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, the dough for the biscuit began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish became world famous. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, with sour cream, from eggs.

Classic recipe

This option is the basis of all biscuits. It is the most common and in composition more than others close to the original version. It was from him that culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - something that all hostesses strive for.

It is important to keep proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use

The process of cooking according to the classic recipe

Another necessary condition is good (so that when the bowl is tilted they do not fall out) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach, it will be tender and airy.

Having put the mass for the first time, you do not need to open it, because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake is ready to be smeared with any cream, chocolate, jam or jelly.

Easy and quick biscuit recipe

Many hostesses often do not have enough time to work in the kitchen for a long time. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. This:

• egg - 4 pcs.;
• flour - 1 cup;
• sugar sand - 1 glass;
• vanillin - ½ tsp

As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, because this will eliminate all the bubbles and the biscuit will not be airy.

We prepare a mold (diameter about 20 cm). To do this, it is processed with oil and “powdered” with flour. Pour the finished mass into this container. The oven must be already preheated (190 0 С). These quick biscuits take about half an hour to cook. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked by light pressing. The biscuit should “spring”, and the notch from the finger should recover.

Biscuit with sour cream

Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. The classic recipe is dry, and if a cake is made from it, it needs additional impregnation, and the sponge cake with sour cream is already “wet”. For cooking you will need:

• eggs - 3 pcs.;
• drain. oil - 100 g;
• flour - 200 g;
• sugar - 300 g;
• sour cream - 125 ml;
• soda - a pinch.

The process of making sour cream biscuit

Softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 190 0. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.

egg biscuit

This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:

• sugar - 150 g;
• flour - 150 g;
• eggs - 6 pcs.;
• drain. oil (for greasing the mold)

For cooking, you need a deep container. Put sugar in it and stir. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.

There are many recipes for biscuit cake dough, thanks to which an unusually delicious 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

When preparing a classic biscuit recipe, you should adhere to the same temperature regime for 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 tasty only if you were able to choose the main ingredient - flour correctly. It should be of the highest grade 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 a simple and delicious biscuit recipe, the dough should be mixed only in one direction and, moreover, not for too long, otherwise the biscuit will not be airy and lush enough.

• Prepare your oven ahead of time

A very tasty and simple recipe for a biscuit 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 supplement it with unusual ingredients. For example, you can add a little ground nutmeg, cloves, or cinnamon for flavor. In addition, if desired, flour can be replaced with almond crumbs, so that your biscuit cake will acquire a delicate nutty taste.

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

Biscuit in translation from Italian means "baked twice". A classic biscuit is made from flour, sugar and eggs. A delicious biscuit recipe may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking a biscuit, as a rule, does not take much time. It is for the speed of preparation and excellent results that many housewives love to cook biscuit dough. Products from it are lush and delicate. Biscuit baking can be the most diverse. There are biscuit for cake, roll, cakes, etc.

How to make a biscuit? A simple biscuit recipe, however, has some cooking features. It is well-beaten egg whites and yolks with sugar and flour that give splendor to pastries. The quality of the biscuit largely depends on the freshness of the eggs, as well as the temperature of all the ingredients included in the composition. An equally important role is played by the duration of whipping and baking mode. How to cook a biscuit will tell our recipes. Cooking a biscuit at home will not be difficult if you follow all the cooking rules. To get the most fluffy and tender biscuit, it is recommended to carefully separate the yolks from the proteins so that they do not mix. Proteins are less amenable to whipping if they get yolk or fat.

There are many biscuit recipes. The dough recipe may include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins, and other fillers. They must first be mixed with flour. In a classic biscuit, the recipe of which consists of eggs, sugar and flour, you can add sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more delicious and lush than the classic one. The recipe for a biscuit on sour cream will not cause you any difficulties. The chocolate biscuit recipe, which includes cocoa powder, is especially popular with children who require to make a chocolate biscuit regularly. We advise you to cook a very popular biscuit with apples - charlotte. You can even try to cook a biscuit without eggs - in vegetable oil and soda solution.

Cake layers are baked from biscuit dough. The biscuit recipe for the cake can be found on our website. The combination of sponge cake with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious confectionery. An important component for such sweet products is biscuit cream. The biscuit cream recipe may include cottage cheese or chocolate. The curd biscuit may contain curd both as a filling and as a component of the dough.

How to cook a biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat proteins should only be in a completely clean, without traces of fat, dishes. If the proteins are whipped poorly, then they need to be cooled. Beat the whites until a stable foam is formed. Excessively whipped whites with small bubbles, during baking, cause the dough to shrink. The yolk should be rubbed with sugar until white and beat until foamy. Mix whites and yolks immediately, while adding flour.

Cooking the biscuit in a warm way speeds up the process. How to make a biscuit in a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat the eggs with sugar. Such a biscuit is denser and more crumbly than a cold-cooked biscuit. It is best to beat the resulting mass in an electric mixer, but you can also manually. The finished dough must be immediately poured into special molds and immediately begin to bake.

How to bake a biscuit? A delicate structure and a thin crust are obtained only if the biscuit is baked correctly. You need to bake a biscuit on a uniform medium heat. Do not open the oven during baking. But the finished biscuit must be left for a while in an open oven. This is done so that it does not fall off. A freshly baked biscuit is poorly cut, so after baking it is advisable to keep it for about a day.

How to bake a biscuit quickly? You can also cook a biscuit in the microwave. This method is simpler than the previous one. The dough itself is a bit dry, so impregnation for the biscuit is needed. As an impregnation, you can use chocolate, various syrups or alcohol.

Prepare a biscuit! Recipes with photos on our website will tell you how to do it right.

Today we're going to look at a simple, sweet base for any dessert. Whether it's cake, cake or whatever. Any housewife bakes such a delicacy exclusively according to her own recipe. However, there are those who doubt or simply have not yet decided to bake it.

It doesn't take long to bake a biscuit. Even if the guests are on the doorstep. It is quite airy, voluminous and tasty. But very capricious. Therefore, you should carefully consider the following points:

1. To achieve the desired effect, it is important to beat the eggs until a good stable foam is formed.
2. The temperature regime is important. It must be chosen in advance. If you make a mistake with it, you will get a gross mistake in cooking.
3. Stir properly after flour has been added.
4. In order for the dough to increase well in volume, it is necessary to strictly observe the proportions.
5. Do not use too high a temperature for baking. The outside of the cake will quickly brown, but the inside will remain raw.
6. It is important to follow the proportions, exactly as indicated in the list of ingredients.
7. If you overdo it with the amount of flour, then the biscuit will turn out to be tight and stale.

Such a delicacy is always to the liking: both adults and children. It can be used as an independent dessert or cake.

Below is a small selection of the main ways to prepare such a great biscuit. Hope you enjoy at least one of them.

If you take into account some basic points and tips, then everything will definitely work out at the highest level. You will be satisfied with the work you have done and the result. I wish you good luck and success!

Classic quick biscuit recipe

This biscuit is suitable for forming any cake. Its recipe is interesting because it does not contain soda, baking powder. The dough rises very well, thanks to whipped egg whites. There are some subtleties in cooking that need to be taken into account.

Ingredients:

• Eggs - 6 pcs
• Sugar - 200 g
• Flour - 160 g
• Vanilla sugar - 1 sachet (10 - 12 g)
• Butter (for greasing the mold) - 5 - 10 g

Cooking:

Take eggs. Separate whites from yolks. Pour the whites into a pre-prepared, clean, dry bowl. Beat the contents until a light foam is formed, using a mixer.

To achieve the desired result, even a drop of yolk should not get into the proteins.

Gradually add sugar, do not stop the mixer. The foam should be more stable. That is, when the container is tilted, it is in a stationary state.

If the whipping process is completed before a stable protein foam is obtained, then the biscuit will not turn out lush

In a separate bowl, combine egg yolks with sugar and vanilla. Beat the mixture until a light fluffy foam is formed. Here you can use a metal whisk.

Gradually fold 1/3 of the beaten egg whites into the yolk mixture. Mix from top to bottom

Sift flour several times. Pour it into the egg mixture, mix again. Make sure you don't get flour lumps.

Gradually transfer the remaining protein foam. At the same time continue to stir from top to bottom. It should have a smooth, fluffy texture.

Stirring in a circular motion is strictly prohibited, as the contents will completely lose airiness, quickly settle

Cover the form (with a diameter of not more than 22 cm) with parchment, grease everything with butter. Pour the dough, while the form should be filled only 2-3 cm. Since the biscuit rises well, free space is required

Preheat the oven to 180 degrees. Put the form with the dough in it, bake for about 30 - 40 minutes. Readiness to determine with a toothpick. If it is dry and without grains, then the biscuit is ready.

In order for the dough not to settle during the rise, it is forbidden to open the oven for the first 20 minutes. During this time, it will rise well and turn brown. After that, the heat in the oven can be reduced to 120 - 150 degrees (depending on the features of your technique), so that the pastries do not burn, but are definitely baked.

Cool the finished delicacy directly in the oven. At the same time open the door slightly. This method will not allow him to fall in volume.

Serve the cooled goodies in portions with a pleasant, fragrant and fresh tea.

Happy tea drinking!

lazy biscuit

This biscuit is very quick to prepare. And it tastes pretty good. Suitable for use as a base for a birthday cake. It remains only to arrange it beautifully and serve it on the table.

Ingredients:

• Eggs - 5 pcs
• Sugar - 1 cup
• Flour - 1 cup
• Vanilla sugar - 0.5 tsp

Cooking:

Before starting work, turn on the oven, set the temperature indicator to 200 degrees. Leave to warm up

Crack eggs into a bowl, add sugar and vanilla. Using a mixer, beat everything until smooth.

Introduce flour in portions without turning off the mixer. The mass should turn out without lumps, completely even, homogeneous. The density resembles liquid sour cream.

Lubricate the form with oil, fill it with dough. Send to bake in an evenly heated oven for 30-35 minutes

Since the biscuit requires gradual cooling, it should not be taken out immediately. Just open the door and leave it inside.

Put the finished biscuit on a flat dish. Serve on the table as a cupcake, cake. You can lubricate with any cream, jam. I hope that such a quick way will suit you, especially if you do not have a lot of time.

Bon appetit, have a nice day!

Biscuit on sour cream

As it turns out, such a dessert can be baked even with sour cream. It is very tasty, soft, airy. Suitable for the role of a cake, soaking it with cream.

Ingredients:

• Flour - 2 cups
• Eggs - 6 pcs
• Sugar - 1 cup
• Sour cream - 1 cup
• Soda - 0.5 tsp
• Butter (for greasing the mold) - 20 g

Cooking:

Turn on the oven for good even heating

Separate the yolks from the proteins, pour them into a bowl. Add sugar to them. Beat until a good white foam is achieved.

After that, add sour cream, mix from bottom to top. Pour, well sifted, flour and soda. Mix everything carefully so that the mass does not fall in volume.

Soda can be pre-repaid with sour cream.

In a separate bowl, beat the egg whites into a thick foam. After that, 1/3 of the shift into the dough. Mix gently using a spoon. Add the remaining protein foam. Connect it to the dough using up and down movements.

Lubricate the form with vegetable oil and fill it with dough. Send to bake for about 40 - 45 minutes, at a temperature of 170 - 180 degrees. Do not open the door while doing this. Otherwise, the biscuit will fall off.

Readiness to determine with a wooden stick, sticking it in the very center. Take the crust out onto a platter. Cut it into 2-3 pieces. Lubricate with cream, the dessert is ready.

Enjoy your tea drinking and sunny day!

Biscuit on starch

A very tasty, delicate and fragrant dessert is obtained by this method of preparation. The taste of lemon gives it an extra charm. Baking is perfect for serving without the use of cream. Since it has a beautiful yellow tint from citrus. However, the main feature is that flour is not added. Replaces it with starch.

Ingredients:

• Eggs - 5 pcs
• Sugar - 1 tbsp
• Starch - 10 tbsp. l
• Baking powder - 1 - 1.5 tsp
• Lemon (zest) - 1 pc.

Cooking:

Rinse the lemon thoroughly and wipe with a towel. Grate the zest from it on a fine grater

Separate the yolks from the proteins and pour them into a cup. Add sugar to them (setting aside 3 tablespoons for proteins from the norm) and zest. Beat everything well with a blender, until foam forms.

Pour starch, while not stopping the blender.

In another bowl, beat egg whites with reserved sugar until stiff peaks form.

Whipped foam gradually shift into the dough, mixing from top to bottom

Grease the mold with a little oil. Pour the raw mass into it. Bake for about 40-45 minutes at 180 degrees. The dough should increase noticeably in volume, reaching a beautiful blush.

Remove the form from the finished biscuit. If desired, it can be decorated as a cake or simply served with a piece of cake. In addition, you can put condensed milk.

The taste of the dessert is more intense if washed down with fragrant freshly brewed tea.

Enjoy your tea drinking and good mood!

Curd biscuit

This recipe includes cottage cheese. It gives delicacy tenderness, improves taste.

Ingredients:

• Chicken egg - 3 pcs
• Sugar - 200 g
• Margarine - 100 g
• Soda slaked with vinegar - 1/3 tsp
• Curd - 175 g
• Flour - look at the density of the dough

Cooking:

Rinse the eggs with water, wipe. Separate into whites and yolks

Pour sugar into a bowl with yolks, beat until foamy

Melt the margarine in a saucepan over a fire. Then cool slightly, then pour in a thin stream into the main mass. At the same time stir it constantly.

Mash cottage cheese with a fork or immersion blender. Then it will be more gentle. Transfer it to the egg mixture.

Soda extinguish with sour cream or vinegar and put in a bowl. Gradually add the sifted flour, mix everything until smooth.

In a separate clean bowl, beat the egg whites well, then carefully transfer them to the dough.

Lubricate the form with vegetable oil. Pour the whole mixture into it. Preheat the oven to 180 degrees. Send to bake for 40 minutes.

Biscuit, according to this recipe, can be baked in a slow cooker. Baking mode, time 50 minutes.

When he was covered with a beautiful blush, check him for readiness. Transfer the finished dessert from the mold to a beautiful tray. If desired, you can decorate, soak with cream.

Bon appetit and good mood!

Custard biscuit with butter

This time I will describe to you a recipe for a choux pastry biscuit with the addition of butter. The recipe is quite simple, not complicated. Doesn't take much time.

Ingredients:

• Chicken egg - 4 pcs
• Sugar - 230 g
• Flour - 230 g
• Butter - 80g
• Milk - 160 g
• Soda - 1/4 tsp

Cooking:

In a bowl, combine eggs with sugar. Beat them into a good foam

Bring milk with layers of butter to a boil. It must completely dissolve.

Pour in the flour one by one, pour in the mixture of milk and butter. At the same time, stir constantly, add soda

For baking, use a mold with a diameter of 22 - 24 cm. Grease it inside. Fill with test. Preheat the oven to 180 degrees. The required baking time is about 50-60 minutes.

Cool the finished biscuit thoroughly, cut across into 2 - 3 parts, grease with cream. Let it brew and you can treat guests.

Happy tea drinking!

Biscuit on kefir

The biscuit is incredibly tasty, rich, airy and light. This option is often used for sale. Because it never tastes boring. On the contrary, it becomes more popular every year. Below is a description of the preparation for two norms, so the amount of ingredients indicated in the list does not correspond to the amount in the photo.

Ingredients:

• Egg - 1 - 2 pcs
• Kefir - 1 faceted glass (volume 250 g)
• Sugar - 1 cup
• Flour - 1.5 cups
• Baking powder - 0.5 tsp
• Baking soda (no need to extinguish) - 0.5 tsp.
• pinch of salt, vanillin

Cooking:

In order for your biscuit to succeed, all the necessary ingredients must be warm.

Break the eggs into a bowl, start beating them using a mixer. You should get a light, airy consistency, as in the photo. In this case, the mass should increase in volume.

Pour sugar in 1 tbsp, without stopping beating. Add vanilla and salt here.

Sift flour several times. Slowly pour it into the mass, continuing to whisk. Pour in the baking powder and baking soda.

Do not continue to beat the dough at maximum speed and power of the mixer, as all the flour will scatter to the sides.

Pour warm kefir into the bulk, mix already with a whisk.

If you heated kefir on the stove, be sure to pay attention to its temperature. If it is hot, the eggs may curdle.

The dough should be completely homogeneous, without a single lump. By consistency, it is not particularly liquid, but it tends to drain in a thick stream.

The main feature of such a test is that when kefir interacts with soda, baking powder, a lot of bubbles are formed that are filled with air. They provide airiness to the dessert.

To ensure a good rise, the walls of the form must not only be greased with butter, but also sprinkled with flour. This does not allow the dough to slip.

Fill the mold with the desired amount of biscuit mass. Put to bake in a preheated oven to 180 degrees, for about 30 - 40 minutes.

After 25 minutes, you can start checking the cake for readiness. Press lightly into the center with your fingertips. If it is ready, then a spring effect will occur. If damp, then dents will remain.

If the cake itself began to move away from the walls of the form, then this is another sign of its readiness.

Remove the finished dessert from the oven, remove from the mold. Sprinkle immediately with powdered sugar while hot. It is better to cool it on a wire rack, as it can become damp.

The resulting height allows you to cut the cake into two parts, grease them with your favorite cream. Thus form a cake.

I hope you will be delighted. You can proudly surprise, please your loved ones. Especially serving a treat on the table with delicious, fragrant tea.

Happy tea drinking and appetite!

Biscuit with hot milk

This biscuit attracts by the fact that it is very pleasant in taste, much juicier than the classic one. Perfect for shaping a cake. However, it is perfect as an independent delicacy for tea, just sprinkle it with powdered sugar. In addition, you can use jam, jam, condensed milk.

Ingredients:

• Milk (any fat content) - 120 g
• Butter - 60 g
• Flour - 160 g
• Baking powder - 5 g
• Sugar - 160 g
• Eggs (c1) - 3 pcs
• Vanilla extract - 1 tsp (can be replaced with vanilla sugar 10 g)
• Salt - a pinch

Cooking:

The products that make up the biscuit should be at room temperature. The only exception is milk, as it will need to be heated during cooking.

Break the eggs into a bowl. Start whisking until foam forms. Increase mixer speed gradually. First, a light foam appears, then the egg mass becomes much lighter.

Pour sugar in a thin stream, while continuing to beat.

The peculiarity of this recipe is that separation and separate whipping of proteins and yolks is not required.

After 8 - 10 minutes of whipping, the egg-sugar mixture becomes a stable foam. It retains clear traces of the mixer. We continue to beat further.

To increase the flavor, pour in the vanilla extract. Or you can replace it with one bag of powdered vanillin.

In order for the cake to rise evenly, without swollen hills, the powdered ingredients must be mixed in a separate, dry bowl. Due to the uniform distribution of soda and baking powder throughout the mass, the biscuit is even

Gradually pour in the dry powder mixture, gently mixing it with the egg, from the bottom up. It is very important to keep air bubbles. Therefore, you need to stir very carefully with a spoon, spatula or whisk.

Pour milk into a saucepan, put on fire. Dip the butter into the liquid, wait until it is completely dissolved. In this case, the milk should warm up well, but not boil.

Pour the hot liquid into the dough in a thin stream. In this case, be sure to mix the entire consistency. The dough should disperse slightly, become a little thinner than it was.

You can use the mixer on low speed. At the moment, the mass may seem rather liquid to you, but this is the necessary consistency for this cake.

Prepare a form. It is not necessary to lubricate it. Cover the bottom with parchment. Pour out all the dough.

If you will process the walls of the form with butter, then do not forget to sprinkle them with a small amount of flour.

Preheat the oven to 170 degrees. Put the cake in it to bake for 30 - 35 minutes without opening the door for the first 20 minutes.

When the pleasant smell intensifies, you can check the readiness with a wooden stick.

This dessert turns out moderately moist, crumbly. But it can be perfectly used for the base of the cake, cut into at least 3 cakes.

If you decide to form a cake, then it is advisable to wrap the still uncut base with cling film and put it in the refrigerator. Leave it there overnight. During this time, it will perfectly infuse, will not crumble like that and will easily succumb to cuts.

This delicacy can be used as an independent dish. It is enough to sprinkle it with powdered sugar, cut into pieces.

Bon appetit and tea drinking!

Biscuit without eggs and milk

This option is very convenient in that it is often referred to as lean. Since it does not contain milk and eggs. In addition, such a biscuit is very easy to soak. You can always put it on the table and treat guests.

Ingredients:

• Sugar - 14 tablespoons
• Baking powder - 250 ml
• Mineral water - 1 glass
• Vegetable oil - 14 tablespoons
• Flour (approximately) - 205 cups

Cooking:

Pour sugar, vanillin, baking powder into the bowl. Pour in mineral water (you can use ordinary). Stir with a whisk until the powdered components are completely dissolved.

Pour vegetable oil in spoons.

Be sure to ensure that the amount of butter and sugar should be the same. If you increase one of them in quantity, then you need to add the second product.

Add well sifted flour. This will add extra volume to the test. Mix thoroughly so that all clots and lumps disappear

The dough should be liquidy in consistency. Reminds me of waffle dough.

Cover the form with baking paper or simply grease with a small amount of vegetable oil.

Pour out all the prepared dough. Preheat the oven to 180 degrees. Put the biscuit in it to bake until a beautiful golden color, about 20-30 minutes

The cake should rise well, brown beautifully. After making sure it is ready, pour jelly cream on top. Serve each portion with a cup of fresh, delicious tea.

Enjoy your meal!

Video - recipe for chocolate biscuit in a slow cooker

Currently, multicookers are widespread. This recipe is for those who love baking, it is from this technique. It turns out fluffy, tasty, loose.

Ingredients:

• Chicken eggs - 8 pcs
• Cocoa - powder - 45 g
• Flour - 200 g
• Sugar - 320 g

Cooking:

All detailed descriptions are provided below.

Have a great mood and bon appetit!

These are such simple and inexpensive recipes. Therefore, I am sure that you will definitely find the one that you will use in the future constantly. So try, experiment with pleasure. Delight yourself and your loved ones with such delicious biscuits. After all, if everyone liked a dish or dessert, then the desire to cook something unusual and new again only increases.