How to bake a biscuit in a multicooker. How long to bake a biscuit in a slow cooker

Biscuit is considered to be a rather capricious pastry. To get a fluffy and at the same time dense base, you need to know a lot of culinary secrets. But a slow cooker minimizes the possibility of any mishaps. The biscuit prepared in it invariably comes out light, tasty and tall.

Classic sponge cake in a slow cooker - recipe with photo

The best way to learn the basics of cooking is with classic recipes. Once you get used to the multicooker and its “character,” you can embark on the most incredible experiments.

• 5 eggs;
• 1 tbsp. granulated sugar;
• 1 tbsp. flour;
• a pinch of vanilla.

Preparation:

1. Beat eggs at room temperature with sugar for 5–7 minutes.
2. Add vanilla and sifted flour. Stir gently with a spoon until the ingredients are combined.
3. Be sure to grease the multicooker bowl with oil and pour the dough into it.
4. Set the Baking program for 45–60 minutes.
5. After the signal, let the biscuit rest in the multicooker for another 10–15 minutes.
6. Remove the cake and cool.

Biscuit in a slow cooker - step-by-step recipe with photos

To make an original sponge cake in a slow cooker, you can use any berries and fruits that are in season. The following recipe suggests making this with frozen cherries.

• 400 g cherries;
• 1 tbsp. already sifted flour;
• ¾ tbsp. Sahara;
• 3 large eggs.

Preparation:

1. Thaw the cherries in advance. Drain off the juice and remove the seeds if necessary.

2. Separate the whites and put them in the refrigerator. Mash the yolks vigorously with half a portion of sugar. Add flour, mix well.

3. Take out the whites and beat them with a pinch of salt until they have a stable consistency. Without stopping whisking, add the remaining sugar.

4. Carefully fold the dough with the whipped egg whites. Place them one spoon at a time, slowly stirring the dough in strictly one direction.

5. Grease the multicooker bowl with a piece of butter, pour the dough into it, and randomly place cherry berries on top. Or add the cherries directly to the batter.

6. Set the “Baking” program in the menu for 40–50 minutes. Check readiness with a match or toothpick.

7. Wait until the cherry sponge cake has cooled well and place it on a flat plate.

Chocolate sponge cake in a slow cooker

Who can refuse a delicious chocolate sponge cake covered with sweet icing? Especially if the cake is made on your own with the help of smart technology.

For the biscuit:

• 3 eggs;
• 1 tbsp. milk;
• 1 tbsp. fine sugar;
• 1.5 tbsp. flour;
• 1/3 tbsp. vegetable oil;
• 3 tbsp. cocoa;
• 2 tsp instant coffee;
• 1 tsp baking powder;
• 0.5 tsp soda

For cream:

• 1 tbsp. milk;
• 2 yolks;
• 1 tbsp. flour;
• 100 g dark chocolate;
• 2 tbsp. Sahara.

For the glaze:

• ½ tbsp. sour cream;
• dark chocolate bar;
• 25 g butter.

Preparation:

1. Beat sugar and eggs at medium speed until fluffy and volume increases.
2. Stirring constantly, pour in the butter and milk.
3. Add cocoa, instant coffee, baking powder and soda to the flour. Sift everything together and add in parts into the egg mixture.
4. Pour the homogeneous dough into the oiled multicooker bowl. Set the “Baking” mode to 45 minutes.
5. For the custard, bring the milk to a boil, throw in the chocolate bar, broken into small pieces. Once it melts, turn off the heat.
6. Separately, grind the yolks with sugar and flour. Add a spoonful of hot chocolate milk to create a runny mixture.
7. Place the milk on the stove again, bring to a light boil and pour in the prepared mixture. Cook the cream over very low heat, stirring constantly, until it becomes quite thick.
8. Cut the cooled sponge cake into three parts, generously coat the cakes with cold cream.
9. Melt a bar of dark chocolate in a water bath, add sour cream and stir until the glaze becomes smooth and shiny.
10. Cool slightly and brush the surface of the chocolate cake well.

How to cook a biscuit in a Redmond multicooker

Any multicooker does an excellent job of baking biscuits. But when using different models, you should take into account small nuances of preparation.

• 180 g flour;
• 150 g sugar;
• 6 small eggs;
• 1 tsp baking powder;
• a little vanilla if desired.

For fondant:

• chocolate bar;
• 3–4 tbsp. milk;
• as well as any jam.

Preparation:

1. Beat the eggs separately for a couple of minutes, then add sugar in portions and finally beat into a thick foam.
2. Add vanillin and baking powder to the egg mixture, using a regular spoon, stir in the sifted flour.
3. Grease the multicooker bowl generously with oil and lay out the dough.
4. In the menu, select the “Baking” mode and set the timer for 50 minutes.
5. After the signal, give the biscuit another 10-15 minutes to cool slightly.
6. Cut the biscuit base into three parts, coat with any jam.
7. Melt the chocolate bar in a sauna and add milk while stirring continuously.
8. Immediately before the glaze hardens, coat the sponge cake on all sides or just on top.

Biscuit recipe in the Polaris multicooker

The following recipe will reveal the secrets of preparing sponge cake in a Polaris multicooker.

• 1 tbsp. flour;
• 4 medium eggs;
• 1 tbsp. Sahara.

Preparation:

1. Separate the whites of cold eggs and beat them with sugar until foamy.
2. Add the yolks and beat well again.
3. Carefully add good flour, mix gently until all ingredients are combined.
4. Grease a bowl with any oil and pour the biscuit dough into it.
5. In the “Bake” mode, leave the sponge cake for exactly 50 minutes. Allow to cool slightly without opening the lid before removing.

The video recipe will tell you in detail how to make an unusual sponge cake with bananas and tangerines in a Panasonic multicooker.

Sponge cake for a multicooker cake

Preparing a sponge cake with sour cream in a slow cooker is as easy as a classic one. It will be an excellent base for a birthday cake.

• 4 eggs;
• 1 tbsp. granulated sugar;
• 100 g butter;
• 200 g sour cream;
• the same amount of flour;
• 1 tbsp. baking powder;
• a packet of vanilla sugar.

Preparation:

1. Traditionally, beat the sugar with the eggs until a fluffy foam forms.
2. Melt the butter (preferably immediately in a slow cooker, after which you don’t have to grease it). Cool slightly and pour it along with sour cream into the egg mixture. Try again.
3. Add baking powder and vanillin, and then sifted flour in parts. Mix gently.
4. Drain the biscuit dough into the already oiled multi-cooker bowl. Bake for 60 minutes on the standard baking setting.
5. After the signal, leave the biscuit in the multicooker under the lid for another 20 minutes and only then remove it.

Lush and simple sponge cake in a slow cooker - a very tasty recipe

Just one simple ingredient will make a sponge cake prepared in a slow cooker unusually fluffy and airy. In addition, a couple of spoons of cocoa will help you prepare a real masterpiece - marble sponge cake.

With the advent of the electric miracle saucepan, many housewives breathed a sigh of relief, because this smart kitchen appliance not only significantly simplifies daily culinary chores, but also guarantees high taste of the dishes prepared in it. Most models of this kitchen gadget are equipped with a special baking program, which creates ideal conditions for obtaining a high-quality finished product, so a sponge cake in a multicooker, as a base for cakes or an independent pie, always turns out airy, fluffy and smooth.

How to cook a biscuit in a slow cooker

The popular name for this flour product is pastry bread, which is easily explained by the fact that sponge cake is the main component of many cakes, pies, pastries and other delicious desserts. In addition, a skillfully prepared sponge cake in a slow cooker, simply sprinkled with powdered sugar or decorated with berries, can easily serve as an independent dish for morning or evening tea.

The secret of lush and tender dough

Preparing a tasty and fluffy sponge cake using a multicooker is not so difficult; you just need to remember some important points that, regardless of the dough recipe, will help make the finished product a standard of culinary skill:

The basis of any biscuit dough is chicken eggs, beaten to a thick, strong foam. In order for them to whip properly, they must first be warmed to room temperature.

The container in which the dough base will be beaten must be completely dry, without any traces of moisture or fat. The same goes for mixer attachments.

To obtain a tall, airy and tasty sponge cake, the flour for it must be sifted at least twice in order to enrich it with oxygen as much as possible.

To prevent the whipped foam from losing its fluffiness and airiness, add flour very carefully, stirring the dough in a circle with a silicone or wooden spatula, gently lifting it from bottom to top. This needs to be done quickly, and the movements should be as light as possible.

If the recipe specifies other dry ingredients (soda, baking powder, cocoa, vanillin, starch), they should be mixed with flour before adding to eggs beaten with sugar.

Biscuit dough does not stand waiting - immediately after kneading it must be poured into a baking dish, so it is better to grease the sides and bottom of the multicooker bowl with oil in advance.

To prevent the finished cake from settling and turning into a cake, do not open the multicooker lid for about a quarter of an hour after the start of baking - this will allow the dough to rise well and fix the shape and height of the sponge cake.

It is better to cool the finished product on a plastic stand for steaming, simply turning the bowl onto it some time after turning off the equipment.

At what temperature should you bake a biscuit?

As a rule, most multicooker models are programmed specifically for baking flour products. With the help of ideal temperature conditions, biscuit dough in a multicooker is baked evenly, increasing in volume as much as possible, and its edges do not burn and the center does not remain raw. If your assistant does not automatically set the temperature and baking time, the biscuit should be baked at 120-140 degrees. It is not recommended to exceed the temperature of 150 degrees, so as not to dry out the cake.

Multicooker biscuit recipe

Traditionally, a classic sponge cake for a multicooker cake is prepared from only three ingredients: eggs, flour and sugar, but restless cooks around the world are constantly coming up with something new and interesting. So, with the help of a multicooker, many housewives already bake chocolate, sour cream, honey, and even chiffon sponge cakes. Below you will find original step-by-step recipes with photos of different types of sponge cakes for creating your favorite desserts.

Classic recipe

Cooking time: 1 hour 14 minutes.

Number of servings: 8 persons.

Calorie content of the dish: 267.2 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

The most affordable and simple recipe for sponge cake in a slow cooker is prepared according to the classic recipe. Despite the minimum required components and the ease of the recipe, this sponge base is ideal not only for simple homemade cakes, but also for a beautiful birthday cake. You can soak classic sponge cakes with sour cream, but butter cream is better for decorating the finished product.

Ingredients:

eggs – 4 pcs.;

sugar – 1 tbsp;

starch - 2.5 tbsp. l.;

flour – 2/3 tbsp.;

salt - a pinch;

vanilla sugar – 1 sachet.

Cooking method:

Separate the whites and yolks. Beat the egg yolks with regular and vanilla sugar until a white fluffy mass is obtained.

Beat the whites with a pinch of salt until stiff peaks form.

Mix starch with flour, sift and carefully add to the sugar-yolk mixture. Stir in a circle with a spatula to remove flour lumps - you should get a homogeneous thick mass.

Add the protein mass into the main part of the dough in small portions.

Grease the multicooker bowl well with vegetable/butter oil and carefully transfer the dough into it.

Cook in baking mode for 50 minutes, then keep the finished cake on the heat for another 10 minutes.

Chocolate sponge cake in a slow cooker

Cooking time: 1 hour 12 minutes.

Number of servings: 12 persons.

Calorie content of the dish: 264.8 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: easy.

For cakes or pastries with a pronounced chocolate flavor, you can prepare a sponge cake with the addition of cocoa. This cake can be baked according to the classic recipe, simply adding cocoa powder to it. However, it should be remembered that the amount of this ingredient must be subtracted from the bulk of the flour so that in the end the cake does not turn out too thick and lumpy. A wonderful addition to a cup of tea would be an original chocolate cake with orange cream based on cocoa sponge cake.

Ingredients:

chicken eggs – 6 pcs.;

granulated sugar – 280 g;

cocoa powder – 75 g;

baking powder – 10 g;

flour – 165 g,

vanillin – 1 g.

Cooking method:

Beat the eggs with sugar into a fluffy, thick foam.

Combine dry ingredients: add cocoa, baking powder and vanillin to flour. Sift several times.

Pour the dry mixture into the egg-sugar mixture, stir gently until all components of the dough are completely dissolved.

Grease the multicooker bowl with butter or vegetable oil.

Transfer the dough into a saucepan and turn on the “Baking” program. Bake the chocolate sponge cake for 55-60 minutes at a temperature of 140 degrees.

Before using the finished product as a base for a sponge cake, wait for it to cool completely and then cut it into cake layers.

Biscuit in boiling water

Cooking time: 1 hour 18 minutes.

Number of servings: 6 persons.

Calorie content of the dish: 266.5 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

A very fluffy, light and fragrant sponge cake is obtained using hot water. You can bake both vanilla and chocolate sponge cakes in boiling water. This cake base goes well with butter cream, and if you pour chocolate glaze over the cake and decorate it with pieces of fruit, you will get a beautiful and incredibly tasty sponge cake in a slow cooker.

Ingredients:

large eggs – 3 pcs.;

sugar – 220 g;

flour – 155 g;

vegetable oil – 75 ml;

boiling water – 75 ml;

baking powder – 6 g;

vanillin – 1 sachet.

Cooking method:

First, using a mixer, turn the eggs and sugar into a fluffy, strong foam.

Then mix the pre-sifted flour with vanilla and baking powder.

Pour the mixture of dry ingredients into the egg-sugar foam and stir thoroughly.

Pour vegetable oil and boiling water into the biscuit base and mix quickly but gently.

Place the prepared dough into the greased multicooker bowl. Bake for 60 minutes on baking setting.

On kefir

Cooking time: 1.5 hours.

Number of servings: 5 persons.

Calorie content of the dish: 301.1 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: easy.

Another easy recipe for a fluffy sponge cake in a slow cooker - with kefir. It uses soda as a leavening agent, which reacts with the acidic environment of kefir and perfectly raises the dough. This cake crust is often prepared in a conventional oven, but in an electric miracle oven it turns out more airy and tender. How to make kefir sponge cake using a multicooker, read the following recipe.

Ingredients:

eggs – 2 pcs.;

sugar – 240 g;

flour – 185 g;

kefir – 0.3 l;

soda – 2/3 tsp;

margarine – 50 g;

vanilla sugar – 1 sachet.

Cooking method:

Beat eggs with sugar (regular and vanilla) for 5-7 minutes, until the mass increases and becomes lighter.

Dissolve soda in kefir. Sift the flour. Melt the margarine.

Mix kefir with sugar-egg mixture, stir.

Add flour a tablespoon at a time, gently kneading the mixture in a circle with a spatula.

Pour in the cooled melted margarine and stir.

Line the bottom of the bowl with parchment and add the dough.

Bake at 120 degrees for 75 minutes.

Honey sponge cake

Cooking time: 1 hour 36 minutes.

Number of servings: 10 persons.

Calorie content of the dish: 289.4 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: medium.

If your favorite cake is honey cake, prepare the perfect honey sponge cake for it. Its recipe differs quite a bit from classic sponge dough, but the finished product has a very beautiful caramel color, light airy texture and a pleasant honey aroma. Such cakes go perfectly with custard, and with a creamy filling, the dessert turns out incredibly tender.

Ingredients:

natural honey (liquid) – 5 tbsp. l.;

soda – 1 tsp;

eggs – 5 pcs.;

sugar – 240 g;

flour – 325 g;

vanillin – 0.5 tsp.

Cooking method:

Honey is mixed with soda and heated in a water bath until it increases in volume and turns white.

Beat eggs and sugar with a mixer for 7-8 minutes until thick white foam is obtained.

Carefully pour slightly cooled honey into the egg-sugar mixture, add vanillin, and mix.

Sift the flour, then add it into the honey base in portions, carefully kneading the mass in a circular motion.

Grease the multicooker bowl with oil and place the dough into it.

Bake on a special program for 75-80 minutes.

Chiffon sponge cake

Cooking time: 1 hour 13 minutes.

Number of servings: 8 persons.

Calorie content of the dish: 280.9 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: difficult.

If you want to bake a lush, beautiful and tasty sponge cake, for which any cream would be suitable, take into account the following excellent recipe for chiffon sponge cake in a slow cooker. It differs from the others in its highly porous structure, which gives the finished product an extraordinary airiness - for this reason chiffon sponge cake is often called “cloudy”.

Ingredients:

squirrels – 4 pcs.;

yolks – 2 pcs.;

sugar – 115 g;

flour – 135 g;

baking powder – 1 tsp;

salt - a pinch;

vanillin – 1 g;

milk – 100 ml;

vegetable oil – 3 tbsp.

Cooking method:

Mix flour with baking powder and vanilla, sift several times.

Heat milk to 35 degrees.

Beat the yolks with half the sugar until white foam, pour in the milk, beat a little more.

Combine dry and liquid mixtures, mix well.

Beat the whites with the rest of the sugar until thick and fluffy.

In parts (1/4 at a time), add the whites into the main dough, mixing it from bottom to top.

Cook in baking mode for 45-50 minutes.

Biscuit with lemonade in a slow cooker

Cooking time: 1 hour 48 minutes.

Number of servings: 6 persons.

Calorie content of the dish: 272.3 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: medium.

You can make a simple, inexpensive sponge cake using regular soda, such as lemonade. The main condition of this recipe is to use only highly carbonated water, which will be able to raise the dough well during the baking process. To prevent the taste of the sponge cake from seeming bland, you can flavor it with chocolate glaze or grease it with curd cream.

Ingredients:

eggs – 3 pcs.;

sugar – 230 g;

lemonade – 250 ml;

vegetable oil – 250 ml;

flour – 380 g;

baking powder – 10 g;

vanillin – 1 sachet.

Cooking method:

Sift the flour, add baking powder and vanillin.

Beat the eggs with sugar until a strong, stable foam forms.

Pour butter and lemonade into the egg-sugar mixture and stir.

Add the dry ingredients mixture in portions, stirring gently.

Grease the multicooker bowl with oil and pour the dough into it.

Bake for 1.5 hours without opening the lid.

Biscuit dough with sour cream

Cooking time: 1 hour 31 minutes.

Number of servings: 8 persons.

Calorie content of the dish: 269.1 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: medium.

A good airy base for a delicious holiday cake is made from sour cream sponge cake, although it can also serve as an independent pie. It is not difficult to prepare such a flour product; to facilitate the beating process, you can use a kitchen machine. The recipe for biscuit dough with sour cream for a multicooker is presented below.

Ingredients:

eggs – 4 pcs.;

granulated sugar – 235 g;

butter – 110 g;

sour cream – 220 ml;

baking powder - 1 tbsp;

flour – 310 g;

vanillin – 1 sachet.

Cooking method:

Beat eggs with sugar until fluffy foam.

Pour in melted (cooled) butter and sour cream, stir thoroughly.

Combine all dry ingredients and add in parts to the dough base. Stir until smooth.

Grease the multicooker pan with oil and pour the dough into it.

Bake on a special program for 80 minutes.

Sponge cake with apples

Cooking time: 75 minutes.

Number of servings: 7 persons.

Calorie content of the dish: 178.4 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: easy.

If you have an electric miracle saucepan and love juicy apple pies, learn how to cook fluffy biscuit charlotte in a slow cooker. Its recipe is very simple, the set of necessary products is minimal and can always be found in any housewife’s kitchen, and the delicate, soft taste and unsurpassed cinnamon-apple aroma will not leave anyone indifferent.

Ingredients:

eggs (large) – 4 pcs.;

sugar – 260 g;

baking powder – 1 tsp;

salt - a pinch;

cinnamon – 0.5 tsp;

flour – 170 g,

apples – 3 pcs.

Cooking method:

Peel the apples, cut into large cubes, sprinkle with a little lemon juice.

Mix eggs with sugar and turn into a fluffy, thick mass using a mixer.

Add all dry ingredients, stir thoroughly.

Place chopped apples into the prepared dough and mix everything until the pieces of fruit are evenly distributed.

Place the apple-biscuit mixture into a greased multicooker bowl and cook on baking mode for 60 minutes.

Curd biscuit

Cooking time: 2 hours.

Number of servings: 8 persons.

Calorie content of the dish: 312.7 kcal per 100 grams.

Purpose: for dessert.

Cuisine: international.

Difficulty of preparation: medium.

A light curd cake made from sponge dough will be an excellent addition to your morning cup of coffee. It turns out airy and incredibly tasty, nutritious, but not very high in calories - you can’t imagine a better breakfast option. The recipe for this dessert is simple, but the result will definitely please any housewife. The following recipe will tell you how to prepare the most delicate curd biscuit in a slow cooker.

Ingredients:

cottage cheese – 250 g;

sugar – 1 tbsp;

eggs – 3 pcs.;

butter – 125 g;

baking powder – 12 g;

salt - a pinch;

flour – 260 g.

Cooking method:

Beat softened butter with sugar until creamy.

Grind the cottage cheese in a blender or rub through a sieve, add to the butter cream, and beat again.

With the mixer still beating at low speed, add all the eggs one at a time.

Combine flour, baking powder and salt, add to dough base, mix thoroughly with a spatula.

Transfer the mixture into a greased multicooker bowl and level it out.

Bake on a special program for 90 minutes.

Video

It’s not for nothing that the biscuit is called “cooking bread”. It is the basis of many confectionery products: from simple pastries to exquisite cakes. Therefore, it is very important for every housewife to learn how to bake it correctly.

With the advent of multicookers, there was no longer a need to constantly monitor temperature and time, and the most important point was kneading the biscuit dough. Next, we’ll find out how to do it correctly.

Biscuit in a slow cooker: highlights

There are no difficulties in preparing biscuit dough, but you need to know some nuances, otherwise the finished cake will not be fluffy and soft.

Firstly, the eggs must be at room temperature and fresh. To do this, an hour before kneading the dough, they must be removed from the refrigerator or kept a little in warm water.

Secondly, you need to use only premium flour and sift it 2-3 times to enrich it with oxygen.

Thirdly, it is better to lubricate the multicooker bowl in advance, even before kneading the dough, so as not to waste time.

Classic biscuit in a slow cooker

For this recipe you will need:

• 6 eggs;
• 180 g granulated sugar;
• 1 cup flour;
• 1 tbsp. starch (potato);
• a packet of vanilla sugar.

First, beat the sugar, eggs and vanilla with a mixer until a fluffy white mass forms. Next, gradually add flour sifted with starch, stirring with a wooden spatula. You cannot use a mixer, otherwise the biscuit will settle.

Carefully place the resulting dough into the multicooker, turn on the “Oven”/”Baking” program and cook for 40-60 minutes with the lid closed. You can check the readiness of the cake no earlier than 30 minutes by pressing on it; if it straightens after that, the sponge cake is ready. Soak the resulting baked goods in syrup and spread with cream or jam.

Chocolate sponge cake in a slow cooker

To prepare this most delicate “chiffon” sponge cake you will need:

• 30 g cocoa;
• 1 tsp coffee (instant);
• 100 g flour;
• 90 ml water;
• 90 g sugar;
• 20 g powdered sugar;
• a pinch of salt;
• 4 large eggs;
• 60 ml vegetable oil;
• 1 tsp baking powder.

At the first stage, we will prepare a coffee drink. To do this, dissolve cocoa and coffee in water and bring to a boil. Let it cool.

Then you need to carefully separate the whites and yolks. We put the whites in the refrigerator, and from 2 yolks we get a light mass by beating them with sugar.

At the next stage, combine the coffee drink, vegetable oil and whipped yolks. Mix all this well with a mixer and gradually add flour, sifted with baking powder, without stopping stirring. The result will be biscuit dough.

Now it’s the turn of the whites – add salt to them and beat. When the mass becomes thick enough, add powdered sugar. At the end we get a dense protein soufflé, which we carefully introduce into the dough. Then put everything in a multi-cooker bowl.

Launch the “Baking” function and wait 1 hour. The finished sponge cake turns out very airy and soft, so it doesn’t need to be soaked in anything.

Biscuit with condensed milk in a slow cooker

To prepare such baked goods, you will need a can of condensed milk, 240 g of flour, 1 cup each of sour cream and sugar, 3 eggs and 1/2 tbsp. soda

First, beat the eggs and sugar with a mixer for 10 minutes. Next, carefully add sour cream and condensed milk to the resulting fluffy mass and mix with a wooden spatula.

Then add flour and stir into the dough in a circular motion until the lumps disappear and it becomes a homogeneous consistency. We send the future biscuit to the multicooker. Since the dough contains a lot of fat, we do not grease the bowl. Turn on the “Baking” program and leave for 65 minutes. Remove the finished biscuit after cooling using a steam rack.

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Secrets of a successful biscuit

A celebration is coming up, a three-tiered cream giant is in the plans, and you want to conquer all the guests with the talent of an excellent pastry chef? Then you especially need to know why the sponge cake does not bake or falls after baking, as well as at what temperature it is baked and for how long. You can get all the necessary information regarding the insidiousness of the biscuit from this post, and if you use it, success will await you.

All women have an incredible sweet tooth. Sometimes even such persistent extra pounds cannot overcome the craving for confectionery products. And in a fit of true love, many housewives try to conjure some tasty little thing for tea in the kitchen.

The “trifle” can be three-tiered cakes, rolls stuffed with cream, the most delicate cupcakes, in general, something that is based on this incredibly tasty, but no less capricious – sponge cake.

However, this “Olympus” is not so easy to conquer, and often the ardor of cooks fades away at the sight of a failed masterpiece. So much work, and everything is down the drain. It is not surprising that the activity of the pastry chef, which began so spontaneously, is supported by a lot of pressing questions: “Why is the sponge cake raw inside, how many minutes does it need to be baked, at what temperature, or why does it settle?” and others, others...

However, it is worth sorting everything out in order.

Question No. 1: Why do they add starch to biscuits?

Often in recipe descriptions you can see that starchy powder is added to the dough along with the main components. In this regard, a reasonable question arises: why is there starch in a biscuit?

We should probably start with the fact that this component, depending on the plant from which it is extracted, is presented in a fairly wide range, namely, corn, soy, cassava, rice and other types of starches are used in cooking. In confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to turn out airy and tender. If, when kneading the dough, you replace 30% of the flour with wheat starch, you will notice that the volume of the cakes increases during baking, their structure becomes lighter and grainier, and the cake or roll comes out incredibly soft.

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or fermented milk products, and also pay special attention to vanilla or any other flavoring, since starch from potatoes helps to suppress the taste of the finished product.

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Question No. 2: How to make a fluffy sponge cake?

You've probably noted more than once that store-bought cakes have such thick layers that, willy-nilly, you feel a twinge of envy and try to figure out how to achieve this in your home-baked goods? It should be noted that this is not one or two rules, but a whole set of measures aimed at achieving excellent results.

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Question No. 3: Why does the sponge cake fall down or not rise at all?

Many housewives have had to deal with the problem that when baking a sponge cake does not rise, and if it does rise, it always falls down afterwards. And it becomes so offensive, because we try to follow all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for this “pigish” behavior of the cakes.

1. The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can leak air, thereby disturbing the temperature; this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to uneven heat distribution and the cake may end up lopsided. And this is just one of the factors why the biscuit settles after baking.
2. Violation of the cooking technique can also have a detrimental effect on the quality of the pastry chef. Perhaps during the process of kneading the dough, the proportions were not met, or the products were overly cooled, the whites were poorly beaten, a bad baking powder was used, and so on.
3. Careless handling of the dough is another reason why the sponge cake shrinks. For example, if you hit or shake a mold with a mass poured into it, then, alas and ah, you should not even dream of a fluffy cake. Also, you should not hit the bottom of the baking sheet when removing the sponge cake, because it is so delicate.
4. Removing the baked goods early usually results in a nice, smooth sponge cake that looks like a bowl. Make sure the dough bakes evenly.
5. After preparing the dough, you have absolutely no time to chat with your girlfriend or take a break with a Kit-Kat; you need to immediately put everything in the mold and sing off into the hot oven.

For the multicooker owner

Owners of multicookers, for example, often boast about their huge biscuits, but among them there are “losers” who, instead of a plump sweet bun, get a flat pancake.

The rules for this unit are basically similar to a conventional oven: set the temperature and time settings correctly, do not open the lid during baking, but there is one point that is quite tricky. Some people try to create an incredibly tall monster, such that when raised, it closes the multicooker valve and spoils all the circulation of warm air.

Well, dear ladies, don’t be lazy, well, better make two mediocre and successful cakes, then happiness will smile on you.

You can check the readiness of the cake by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from the baked goods, it is dry at the end, then hurray, comrades, the shortbread was a great success, because otherwise the piece of wood will be sticky, with dough residues.

Another factor that signals the readiness of a sponge cake is its appearance; if you find that the baked goods have somewhat shrunk in the mold, that is, moved away from the walls, then this can be regarded as the readiness of the product.

However, such bummers often happen that on the outside the shortbread looks amazing, but on the inside it is soft, floppy and clearly unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine why exactly such nonsense happened.

Big dose of sugar

Often, a half-baked cake can be the result of a technology error in kneading the dough. If, in the hope of making the future cake even sweeter, a naive housewife put twice as much sugar in it, then you shouldn’t expect a perfect biscuit. The same goes for flour, if you put in less it’s bad, if you put in more it’s the same. It’s worth remembering once and for all that biscuit is not something to joke about and neglecting proportions is certain “death” for the future confectionery product.

Temperature

The second and most common mistake is a broken biscuit baking mode, that is, the temperature and time were not selected correctly. Either you overheated the oven and the dough simply baked too quickly around the edges without ever reaching the center. Or, on the contrary, the degrees in the oven are not enough and the time that you have measured for baking is simply not enough.

How to finish baking a biscuit

But how can we save such a “miracle” and bake it until it’s completely ready? First, check the temperature in the stove, if it is high, reduce it, if it is low, increase it. Secondly, so that the crust, which is already sufficiently fried on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking it with a stick to check. That, in principle, is all science is.

Of course, its taste parameters and quality characteristics depend on how long the biscuit is prepared. After all, if you overexpose the product in the oven, it will become dry, dense and tasteless, and if, on the contrary, you underexpose it, then there is a risk of getting a sticky and gloopy mass instead of a tasty and tender crumpet.

Naturally, the baking time depends on the temperature of exposure, as well as on what kind of cake you need, whether it is for a cake or for a roll, that is, the thickness of the dough is of main importance.

• For rolls, the time mode varies within 10-15 minutes.
• For cakes, from 25 minutes to 1 hour.

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Question No. 6: At what temperature do you bake the sponge cake?

Preparing a biscuit is, of course, a tricky business, in which every nuance can affect the appearance and taste of the product. Therefore, everything needs to be taken into account, even the choice of temperature for a certain type of dough.

• For butter sponge cake, the baking temperature should not exceed 180°C.
• The simplest cake should be baked in a well-heated oven at 200-220°C.

Place the pan with the dough in the oven only after making sure that it is warm enough, otherwise you will have to re-read question No. 3.

In addition, you should not leave the product in the oven after cooking, so as not to dry out. This rule does not apply to a multicooker. When working with this device, on the contrary, after finishing baking, the cake should be left inside for 10 minutes, this way you can avoid the rapid fall of the sponge cake.

Heat

What could be the reason behind this character trait of this whimsical baked goods? Heat! This is the main point. If you have heated the oven to hellish flames, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and, under pressure, raise a mound, and in more advanced cases, it will burst and leak out.

Dear girls, remember, how long and at what temperature you bake the biscuit depends on the outcome of the entire culinary event.

Overdose of flour

However, this is not the only reason why baked goods can crack. It happens especially noticeably on cupcakes that cracks appear on top of the finished product. Everything can be explained by a banal excess of flour proportions in the recipe, or during baking you simply dried out the sponge cake.

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Question No. 8: Why does the sponge cake turn out rubbery?

One of the most common mistakes in preparing biscuits is eggs, or rather, not beating them correctly. Firstly, the eggs should be very carefully divided into whites and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but strictly followed the recipe. Yes, yes, biscuit is a capricious thing. If the whipped egg foam is not dense enough, then the shortbread will end up “rubbery”.

You should also mix all the ingredients as gently as possible so that the foam does not settle.

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Question No. 9: Why does the sponge cake smell like eggs?

And so it was a success, chic, lush and airy. But what is this?! The smell of eggs spoils all the hard work done. The biscuit recipe contains a large number of eggs; for some, this smell is not noticeable in the finished product, but some particularly sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store-bought goods. In addition, those shortcakes that contain soda also smell of egg.

What to do in such a situation? If soda can still be replaced with a more harmless baking powder, then giving up eggs is not an option at all. Then there is only one solution, masking the smell. This is why vanillin or various artificial food flavors are added to the dough.

Another way to overcome an unpleasant aroma is to soak the cakes in syrup or confectionery cognac, which will also give the cake or roll a unique rich taste.

You can also often see orange, pink and other rainbow-colored biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and children like them. However, are you ready to stuff a tasty treat with chemicals for the sake of momentary beauty?

• The “enemy” shortbread in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g.
• Butter biscuit has an energy value close to 300 kcal per 100g.
• If you add cream, jam and other ointments that are so generously used to coat the confectionery, then you can safely, regardless of all diets, crunch the cake without a twinge of conscience. But why not, if 0.1 kg contains more than 400 kcal, then what difference does it make, how much you eat, you still won’t become thinner.

Having measured how much time it takes to bake a sponge cake and the amount of nerves spent on it, you can wonder whether it’s worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery product, you will certainly not experience problems with others.

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How long to bake a biscuit in a slow cooker - tasty and healthy food

How long to bake a biscuit in a slow cooker and other pressing issues

Everyone loves biscuits: both adults and children. The peculiarity of this product is that it can be used as a separate type of pie, or as a cake layer. It is enough to divide the cake into layers, coat each layer with cream and the delicious cake is ready. Fast, tasty and satisfying! And in order for the product to turn out exactly the way you wanted, here are the answers to frequently asked questions.

1. How long does it take to bake a biscuit in a slow cooker? The classic type of sponge cake is baked in a special mode for 60 minutes.
2. How do you know when the biscuit is ready? Everything is quite simple: you can pierce it with a wooden skewer. If it lags well, then the product is ready.
3. What to do if the sponge cake loses its fluffiness? The biscuit will not fall off if immediately after it is ready, you do not remove it from the multicooker bowl. Let the product cool there.
4. What to do if the sponge cake dries out quickly? You can keep it fresh with an apple. Place the product in a cardboard box, and next to it the cut fruit.

Biscuits are great in a slow cooker. They come out lush, airy and tall. The main secret to making a delicious and fluffy sponge cake is well-beaten eggs. If you beat the eggs well, you won't need any baking soda or baking powder.

Prepare the necessary products.

Beat the eggs with a mixer until thick and fluffy.

With one hand, continue to beat the eggs with the mixer, and with the other, add sugar in a thin stream. Beat at medium speed first. And when all the sugar has been added, beat at highest speed for about 5 more minutes. The egg mass should turn white and become quite dense.

Add flour. It is advisable to pre-sieve the flour or pour it into the egg mixture in small portions through a strainer. After each introduction of flour, the dough must be carefully mixed with a spoon using movements from bottom to top.

The dough should be homogeneous and smooth.

Grease the multicooker bowl with vegetable oil and sprinkle with semolina. Pour the dough into the slow cooker. Set the "Baking" program. At a temperature of 160 degrees, the biscuit is baked with the lid closed for 1 hour.

In an hour the biscuit will be ready. The top will be white, but this does not affect the quality of the biscuit. If desired, you can turn the biscuit over and brown it on the other side for 10 minutes.

Remove the sponge cake using the steam tray.

The biscuit turned out very tall and fluffy.

The biscuit can simply be cut into portions, sprinkled with powdered sugar and served with tea.

You can also use it to make all kinds of cakes.

Bon appetit!

Products:

• Chicken eggs - 4 pcs.
• Flour - 1 cup
• Sugar - 1 glass
• Butter - a piece (for greasing a multi-pan)

Baking in a slow cooker always turns out great. Be it, or a sponge cake for a cake, which we will prepare.

I have baked standard and chocolate biscuits in the Polaris 0517 multicooker more than once - the result is always pleasing. The sponge cake turns out fluffy and airy. Sometimes even the whites were not whipped until thick, but the baked goods still turned out successful in the end.

This time I was preparing a sponge cake for my son’s birthday cake. Then I made cream from boiled condensed milk and a decoration from mastic in the form of ninja turtles. The children were delighted.

Lush sponge cake in the multicooker Polaris 0517 - photo recipe:

1. Prepare ingredients for the biscuit: four eggs, a glass of sugar and flour. A piece of butter to generously grease the multi-pan.

2. Carefully separate the yolks from the whites. We immediately take a large container for the whites so that all other products can be added there.

3. Beat the whites until foamy, without sugar yet. 3-5 minutes is enough. whipping with a mixer.

4. Now, gradually add sugar to the whipped whites, continuing to beat.

5. After 10-15 minutes of whipping, the mass will begin to thicken. The end result should look something like the photo.

6. Add the yolks to the well-beaten whites.

7. And beat again (a couple of minutes). The mass will become a little thinner.

8. Now it’s the flour’s turn. We sift it in parts through a sieve directly into a container with beaten eggs. Gently mix the flour and eggs with a spoon. NOT with a mixer!

9. You will get such a tender biscuit dough.

10. Grease the multicooker bowl thoroughly with butter.

11. Pour in the biscuit dough.

12. I bake sponge cakes in the Polaris 0517 ad multicooker. On the “baking” mode. Time 50 minutes. The power of this multicooker is 860 W. Bowl volume 5 liters. If your multi has about the same power, then 50 minutes will be enough. If the power is less, then the time may need to be increased.