Very tall biscuit in a slow cooker. Baking in a multicooker

There are no special cooking secrets.

If the recipe is close to the classic one, then baking powder is not added to the dough, since the lush, airy and porous structure is provided by proteins whipped to a strong foam.

If the dough is “weighted” with butter, syrups, nuts, then soda or baking powder should be added to it, as, for example, in the recipe.

If you pour chopped fruits or berries with dough and bake, you get a great fruit or berry pie like charlotte.

The so-called chiffon biscuit is very interesting. This is baking, where the amount of proteins is 2 times the number of yolks. Proteins are beaten with sugar, yolks and odorless vegetable oil are introduced, flour is poured in and kneaded quickly into a tight dough. You need to interfere only with a spoon, preferably a wooden one, so as not to "hammer" the dough.

In the same way, another type of biscuit is being prepared - genoise. The difference is that not vegetable, but melted butter is introduced into the genoise. Eggs for him are beaten in a warm water bath.

Vegan (no eggs) or lean option involves replacing eggs with starch diluted in water.

A fluffy biscuit is obtained on lemonade. Lemonade, vegetable oil and baking powder are added to the classic composition of eggs, flour and sugar.

Perfect Classic Recipe

Although all other recipes are also called biscuits, but according to the rules of cooking, this particular option can bear such a name.

Cooking airy pastries with a perfectly even surface has always been a sign of the virtuosity of a pastry chef. Now, thanks to various devices, the process is simplified. And the slow cooker will also bake it without slides, cracks.

Recipe Information

• Cuisine:European
• Type of dish: dessert
• Cooking method: in a slow cooker
• Servings:6-8
• 40 min

Ingredients:

• eggs - 4 pcs.
• sugar - 5 tbsp. l.
• wheat flour - 4 tbsp. l.
• vegetable oil - grease the mold.

Recipe:

Combine chilled eggs with sugar and a pinch of citric acid. Beat in a strong foam with a blender or mixer.

Pour in the flour and mix the dough. It is better to sift the flour and also hold it in the refrigerator for half an hour. The mass is mixed gently with a spoon from top to bottom. In no case do not beat - the proteins may fall, the dough will not turn out.

Grease the form with oil, send the future cake there. Level the surface.

Bake on the "Baking" mode for 40 minutes. If the number of products is more than in the recipe, then increase the time to an hour.

After baking, do not open the lid immediately - wait 10-15 minutes. Remove the bowl, let it cool slightly and only then carefully remove the finished product. If you need to quickly soak something, cut off the top.

Cut only cold!

Boiled chocolate recipe

Fragrant chocolate biscuit is a real delicacy, recipes with photos of which are gaining popularity on many culinary portals.

Its peculiarity is that steep boiling water is poured into the dough during cooking, which is usually not done.

I like this option - it is always successful.

It is still impossible to deviate from the proposed proportions, and much depends on the quality of cocoa.

Poor quality cocoa can seriously ruin the taste.

A successful biscuit should be cut into 3-5 cakes and layered with cream, collecting a delicious cake. Since the dough is very sweet with a pronounced chocolate flavor, it can be tinted with sourness by making sour cream or curd cream with berries.

Products:

• flour - 2 tbsp. (volume 200 ml)
• sugar (preferably powdered sugar) - 2 tbsp.
• milk - 200 ml
• boiling water - 200 ml
• large eggs - 2 pcs.
• soda - 1.5 tsp
• baking powder - 1.5 tsp.
• vanilla sugar - 1.5 tsp
• cocoa powder - 6 tbsp. heaped spoons,
• vegetable oil - 1/3 cup.

Cooking:

1. Before you start cooking, you should cover the bowl with a circle of parchment paper, grease the paper and the walls with melted butter.
2. Beat the whites until a strong stable foam appears with powdered sugar and vanilla sugar. Beat the yolks slightly, pour in milk, butter, stir very carefully. Enter whipped proteins.
3. Combine flour, baking soda, baking powder, cocoa and sift.
4. Pour the flour in small portions into the liquid part of the dough and stir well as you add.
5. After kneading the dough, you need to pour boiling water into the dough in one motion, stir, pour into the bowl and close the lid. The dough will be very liquid - this is how it should be.
6. Set the "Baking" mode for 1 hour, then turn on the "Heating" mode for 20 minutes. Before the expiration of this period, the lid of the multicooker must not be opened. Then open, leave the pastry to “rest” for a quarter of an hour in a slow cooker and remove it using a mesh bowl for steaming.

Fluffy honey cake

This is a great alternative to the famous "Ryzhik".

It can be cut into 2-3 thin cakes.

The cream for it is suitable for classic custard, made from butter and boiled condensed milk or butter with sour cream and liquid honey.

Such a fragrant cake cake always turns out to be airy in a special way.

What do you need:

• flour - 2 tbsp.
• sugar (powdered sugar) - 1 tbsp.
• large eggs - 5 pcs.
• soda - 1 tsp
• natural honey - 6 full tablespoons.

How to bake:

1. Mix flour and soda and sift.
2. Beat egg whites with powdered sugar (2/3 of the total volume of powder) until a strong stable foam and leave in the cold. Grind the yolks with 1/3 of the powder.
3. Melt honey in an enameled or Teflon bowl, add soda, stirring, heat the honey until it doubles in volume. Introduce yolks into honey, stir, gradually introduce proteins.
4. Add flour and mix well with a spoon.
5. Cover the multicooker bowl with a circle of paper, grease the paper and the walls with oil. Pour the dough and cook for 1 hour in the "Baking" mode and 20 minutes in the "Heating" mode. Open the lid, leave the pastries in the slow cooker for 15 minutes, then remove.

A simple recipe for kefir

I often cook this biscuit - the products are the most common, it always turns out well.

Yes, and you don’t need to mess with cooking much.

Components:

• flour - 2 tbsp.
• sugar - 1 tbsp.
• kefir - 1 tbsp.
• margarine for baking - 100 g
• eggs - 3 pcs.
• baking powder - 1 tsp

Cooking step by step:

1. Sift flour with baking powder.
2. Melt margarine.
3. Beat eggs until foamy with sugar, pour in kefir, beat again, add melted margarine.
4. Pour flour into the liquid part and stir.
5. Steamed dried fruits, raisins can be added to the dough. You will get a wonderful fluffy cake.
6. Bake for an hour in a greased bowl with a sheet of parchment on the bottom.

The hostess in the piggy bank

• For successful baking, the proportions of products indicated in the recipe must be observed. They are usually expressed in grams, as well as in spoons and glasses.
• All measures in modern recipes are given in relation to standard glasses with a volume of 200 ml. Flour in it is 120 g, and sugar - 180 g. In the cookbooks of the Soviet period, the famous faceted glass with a volume of 250 ml is meant (200 ml in a faceted glass poured under the rim). Flour in it 150 g, sugar 200 g.
• The power of the Redmond multicooker is 860 watts, the power of Polaris is 685 watts, Mulineks is 600 watts. The time is indicated for the most common power - 860 watts, respectively, for low-power appliances, the baking time should be increased by about half.
• If there is no “Heating” mode in the multicooker, you can turn on the “Yogurt”, “Pasteurization” or any other mode, where the temperature is set from 50 to 80 degrees. The "Multi-cook" function is ideal here.

Useful video

An unusual and simple lemonade biscuit is easy to prepare if you use the tips from this video:
https://youtube.com/watch?v=vRpklQROIOo

Biscuit is considered a pastry for advanced cooks. But a biscuit in a slow cooker is on the shoulder even for beginners. Yes, yes, many who did not dare to mess with the capricious biscuit dough for many years, which strives to either not rise, then settle, then dry out, then turn into a pancake, now they can boast that they can do any biscuit. In a slow cooker, even the most capricious biscuit pastries behave as if at the command “Attention!” It bakes well, rises high and holds its shape perfectly. The reason for this is the ideal conditions for biscuits that are created in the slow cooker in the “Baking” mode: sufficient humidity and a stable low temperature. If I didn’t know what kind of cheesecakes are made in a slow cooker, I would have given her the title of “biscuit tamer” a long time ago. :)

Classics of the genre. Only eggs, flour and sugar. No baking powder, not a gram of additives. It was from such a biscuit that most of the purchased cakes were made and are being made. The author analyzes in detail all the subtleties of cooking. And read for pleasure and cook is not scary.

The most delicate biscuit on proteins, without the use of yolks. The recipe is especially good for small multicookers, because the middle does not sag under its own weight. But even in a conventional slow cooker, you can bake such a biscuit by placing a jar in the center. That is, a ring-shaped form will be obtained.

Somehow it so happened that it is the baking of a honey biscuit that causes the most stormy delight among the owners of multicookers. It turns out the highest, the most magnificent. What is the secret here? Perhaps the slow cooker just loves honey? :))

An ordinary white biscuit for a cake, which turns out to be softer than usual and is easier to prepare due to the fact that boiling water is added to it. I bake such a biscuit only in a slow cooker. This is a win-win. Always successful.

Usually a lot of eggs are put in biscuit dough. But we significantly reduced their number by adding condensed milk. Which, by the way, can also be cooked in a slow cooker. The site has a step by step recipe.

Delicate pastries in vegetable oil. There are certain clear tricks on how to bake such a biscuit so that it does not fall off and turns out to be exceptionally beautiful. All the details in a simple recipe.

One of the most popular recipes. Be sure to try! You will be surprised how simple everything is. And you will most likely repeat it over and over again.

A soft, "downy", slightly damp biscuit behaves quite capriciously in the oven, but in a slow cooker it turns out in a hundred out of a hundred cases. So you can safely bake without fear of embarrassment.

Bright red color, orange flavor and lots and lots of crunchy poppy. This biscuit is just delicious! It is not even necessary to use it as a building material for cakes, but it is quite possible to serve it to the table just like that, without anything.

Thanks to new technologies, making a biscuit is within the power of the most novice cook. Biscuits cooked in a slow cooker are very soft and fragrant, for this reason they will be enjoyed by everyone without exception. This pastry is perfect for making all kinds of cakes and pastries.

Ingredients:

• 3 fresh eggs;
• 200 g of sugar;
• 200 g of wheat flour of the highest grade;
• 150 ml of milk;
• 50 g of sunflower oil (other odorless is possible);
• ½ sachet of baking powder (baking powder);
• some vanilla.

Cooking:

1. Beat the eggs with a mixer until fluffy. Add sugar little by little and continue beating.
2. Add milk, butter. Whisk. Mix flour with baking powder and vanilla. Sift.
3. Add to beaten egg mixture. Stir the dough until smooth. Place the resulting dough into the slow cooker.
4. For a biscuit, according to the recipe, put the multicooker on the “Baking” program. Time 60 minutes. Close the lid. Click Start.
5. After the signal, the slow cooker can be left on the heat to brown the biscuit if you like a darker color.
6. Cool down.
7. Cut into crusts.
8. Smear with cream. Read more:

Bon appetit!

Classic biscuit in a slow cooker

Products for cooking:

• 4 large eggs (if there are no large ones, take 5 small ones);
• 1 cup high quality flour;
• a little less than 1 cup of sugar;
• a bag of vanilla granulated sugar or a pinch of vanilla.

How to do:

Eggs, always at room temperature, beat with a mixer until they foam. Then add sugar and beat for another 8-10 minutes: first at medium speed, and at the end at the highest.

Important: If you use vanilla sugar, add it to regular sand and beat with eggs. If vanillin is used, it should be mixed with flour.

1. We sift the flour two or three times to enrich it with oxygen as much as possible.
2. We lay in the whipped mass in parts, while gently mixing the contents of the bowl from top to bottom. At this stage, you can not use a mixer, otherwise the dough will instantly settle.
3. When the mass has become homogeneous, quickly grease the mold with butter and pour the dough into it.
4. We set the “oven” mode and the temperature to 150 degrees.
5. Cooking time depends on the model of the device, but on average it is 35-40 minutes.

List of ingredients:

• 1 glass of water and milk;
• 2 eggs;
• 2 cups of sugar and flour;
• 6 tablespoons of cocoa;
• 0.5 cups of refined vegetable oil;
• 1.5 teaspoons of baking powder and soda;
• 20 grams of vanilla sugar.

Procedure:

1. The most delicious and tender chocolate biscuit in boiling water is obtained.
2. We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes.
3. Next, add butter and milk to the mixture.
4. Sift the flour together with cocoa, soda, baking powder, and then add it to the liquid in parts.
5. It remains to pour a glass of boiling water into the mass and mix quickly.
6. Place the dough in a greased mold and bake for at least 1 hour.

Biscuit for cake in a slow cooker recipes with photos

Grocery list:

• 200 grams of sugar and the same amount of flour;
• 60 grams of cocoa powder;
• 10 grams of baking powder;
• 175 ml of water;
• 125 ml of vegetable oil;
• 3 proteins;
• 4 whole eggs;
• a pinch of salt.

Cooking steps:

1. We start by making cocoa.
2. Pour the powder with boiling water, stir completely and let cool.
3. Separate 4 yolks, grind them with 150 g of granulated sugar.
4. Pour in the cocoa mixture, followed by the butter. Sift flour together with salt and baking powder.
5. In several stages, we add flour to the liquid, while constantly whisking the mass.
6. In another bowl, beat all the proteins and 50 grams of sugar, and then carefully introduce them into the dough.
7. Pour the future dessert into a greased bowl, bake for 80 minutes.

Advice! In order for the dessert to turn out to be magnificent, you can put the same amount of corn or potato starch instead of 1 tablespoon of flour.

After the readiness, leave the cake in the form. It is important to turn the pastry upside down and fix the form in this position until it cools. This will help the chiffon not settle.

Biscuit on kefir in a slow cooker

Components:

• 3 eggs;
• a glass of kefir;
• 2 cups of flour;
• a teaspoon of baking powder (or 0.5 teaspoon of soda quenched in kefir);
• 150 grams of sugar;
• 100 grams of margarine.

Step by step recipe:

1. Beat the chilled eggs, gradually adding sugar to them.
2. When the mass increases and becomes airy, it's time to pour in the melted margarine.
3. Next is the turn of kefir.
4. We mix all the components.
5. Combine the baking powder with flour and sift into the egg mass.
6. With a spoon, carefully bring the dough together until smooth.
7. Lubricate the multicooker pan with butter, put the dough in it.
8. We set the “baking” mode and the timer time to 60 minutes.
9. When the device informs about the readiness of baking, you should press “stop” and leave the cake on heating for 15 minutes.
10. And only then you can turn off the device, take out the cake, decorate it and serve it to the table.

Classic biscuit recipe in a slow cooker

We will need:

• Wheat flour - 150 grams;
• Chicken eggs in the amount of 5 pieces;
• Sugar - 150 grams;
• A little butter for greasing the mold.

Procedure:

1. First, beat the eggs with sugar.
2. Add sugar to eggs and beat.
3. Beat well to enrich the mixture with oxygen to make it very fluffy.
4. The definition of the readiness of beaten eggs can be seen by volume, it will increase greatly.
5. A stable pattern like a whipped protein will not work, since we beat the eggs together with the yolks.
6. Next, we will gradually introduce flour into the egg mixture.
7. It is always better to sift the flour before use, this will remove unnecessary ingredients in the flour and enrich it with oxygen.
8. Oxygen is extremely important for the preparation of dough dishes, it gives them splendor.
9. Gradually add the flour to the beaten eggs and mix thoroughly with a wooden spatula or you can use a mixer with nozzles for kneading the dough.
10. You should get a homogeneous thick dough mass ready for baking.
11. Now we are preparing our multicooker.
12. To do this, take a multicooker bowl, grease it with butter.
13. This is necessary so that the finished biscuit does not stick to the mold.
14. You can lubricate with a brush, but it will be much more convenient with your hand.
15. Lubricate everything generously, without gaps.
16. The form is blurred.
17. We shift the mass into the bowl of the multicooker.
18. If the dough is not evenly distributed in the form, then take the bowl and shake it slightly.
19. We place the bowl with the dough in the slow cooker, set the "Baking" mode, the time is 50 minutes, and press "Start".
20. After the time has elapsed, leave the biscuit in the switched off multicooker for another 15 minutes so that it rests.
21. We check readiness by piercing it with a wooden toothpick. If the toothpick is dry along the entire length, then the biscuit is ready.

It is better to remove the dish from the mold as follows:

1. Take out the bowl, cover it with a plate and turn it over.
2. Raise the mold and the biscuit will remain on the plate.
3. Any dish is important not only to cook deliciously, but also to serve beautifully.
4. You can cut our dessert into portioned pieces, put on a dish, sprinkle with powdered sugar and decorate with flower petals.
5. Or cut into two cakes, grease with cream and you get a delicious cake.

How to cook a biscuit in a slow cooker

Ingredients:

• 4 large eggs;
• a glass of flour;
• vanillin;
• 100 grams of sugar

Step by step preparation:

1. Before starting cooking, you need to take eggs out of the refrigerator an hour before cooking. When whipping, they should be at room temperature, only in this case the biscuit will turn out to be successful.
2. We prepare the slow cooker for baking. To do this, grease the bottom of the multicooker with any oil.
3. Sift the flour with vanilla through a sieve several times. This is done so that the flour is enriched with oxygen.
4. We break the eggs into a deep bowl, it is not necessary to separate the proteins from the yolks. Pour sugar into it and it's good! we beat everything. The best and most convenient way to do this is with a mixer.
5. After the egg mixture has acquired a lush and foamy mass, add the sifted flour with vanilla there - gradually. Stir with a wooden spatula, clockwise.
6. Now carefully pour the resulting mass into the slow cooker. And baked at 150 degrees. For each multicooker, the baking time is individual. It usually takes 40 minutes to fully cook.
7. Remove the finished biscuit from the multicooker and let it cool for about a few hours.

Bon appetit!

Chocolate biscuit in a slow cooker

Ingredients:

• milk 200ml;
• cocoa powder 4 tablespoons;
• sugar 100 grams;
• vegetable oil 150ml;
• vanillin;
• flour 400 grams;
• eggs 4 pieces;
• baking powder 1 tbsp.

Method for making chocolate biscuit in a slow cooker:
1. Beat with a mixer for about 10 minutes a mass made up of eggs and sugar.
2. Add milk and butter there, mix everything.
3. After the whole mass is mixed, add the remaining ingredients there. We knead the dough.
4. Lubricate the bottom of the multicooker with any oil and pour our dough there.
5. Bake for about 80 minutes, on the "baking" mode.
6. Carefully remove the finished biscuit from the multicooker and cool.

Bon appetit!

Biscuit in a multicooker

Ingredients:

• Egg 4 pcs.
• Flour 1 tbsp.
• Sugar 3/4 tbsp.
• Baking powder 1 tsp

Cooking steps:

1. Measure out the right amount of flour and sugar.
2. In general, the dish can be baked with the classic proportions: 1:1.
3. I take a little less sugar, 3/4 cup, this does not affect the quality of the finished baking.
4. It won't be too sweet, that's all.
5. Sift the flour 1-2 times through a fine sieve to enrich it with oxygen and get rid of possible lumps.
6. For the purposes of the experiment, I decided to make a dessert with the addition of baking powder, so I sifted it along with flour.
7. I didn’t notice any special effect, except that the pastries turned out to be more porous.
8. Beat eggs with a mixer until foamy
9. When the level of egg foam rises, add sugar while continuing to beat the mixture.
10. Beat until the mass turns white. It should become smooth, tender, slightly dense.
11. In order not to precipitate the egg mass, it is better to mix the flour with a spatula, and not with a mixer.
12. Gradually sow it into the bowl with the dough, mixing with gentle movements from the bottom up.
13. A spatula (you can use a fork) should lift the dough layer vertically without making horizontal stirring movements in a circle.
14. This method of adding flour allows you to keep the airiness, splendor of the dough.
15. Lubricate the multicooker bowl with a piece of butter. Lubricate only the bottom and a couple of centimeters up from it.
16. It is better to leave the walls dry: on them, clinging to a dry surface, the biscuit will rise well.
17. Carefully transfer the dough into the bowl, helping yourself with a spatula.
18. Close the lid of the multicooker, turn on the “Baking” mode. In Polaris, the default time is 1 hour, which is ideal in this case.
19. Nothing needs to be changed, all that remains is to press "Start".
20. The countdown will start immediately, so in exactly 1 hour the baking will be ready.
21. When the ready signal sounds, you need to turn off the multicooker.
22. Open the lid, cover the bowl with a towel and pull it out.
23. After a few minutes, you can extract delicious-smelling pastries.
24. If necessary, run a spatula along the sides of the biscuit, separating it from the walls of the bowl.
25. To pull it out of the multicooker, it will be most convenient to use the steamer tab.
26. It must be installed on the bowl.
27. Then, holding the tab, turn the bowl of pastries upside down.
28. However, when the bowl is turned over, the light part will become the bottom of the baking, so it will not be visible.
29. The rest of the biscuit is flawless: lush, moderately moist, tender and tasty.

Cook with pleasure!

Ingredients:

• For test:
• wheat flour of the highest grade - 1 cup;
• large chicken eggs - 3 pieces;
• white sugar - 1 cup;
• vanilla sugar - 1 sachet;
• butter - 100 grams.
• For cream:
• cow's milk - 1 glass;
• chicken egg - 1 piece;
• wheat flour of the highest grade - 1 tablespoon;
• white sugar - 100 grams;
• butter - 50 grams;
• cocoa powder - 1 teaspoon;
• raspberry syrup - 80 milliliters;
• fresh banana - 1 piece;
• whole almonds - 100 grams.

Preparing the dough:

1. Beat the eggs with a mixer, add the melted cooled butter and plain sugar with vanilla.
2. Butter can be melted in the microwave
3. Pour the flour in portions, knead the dough gently, pour into the multicooker bowl, pre-lubricated with butter
4. We turn on the “Baking” mode, the cooking time is 45 minutes, when the first 25 minutes have passed, you need to carefully turn the cake over with the other side down so that it bakes evenly
5. Meanwhile, prepare the custard. Read more:
6. Beat eggs in a saucepan, add milk at room temperature, sugar and flour.
7. We knead the cream with a whisk and put it on the stove, brew it over low heat, constantly stirring
8. Here the first half of the preparation of the pie has passed, we turn it over
9. As soon as the cream began to gurgle, boil, turn it off, add the butter and put it on the windowsill to cool.
10. Pour three tablespoons of table cream into a bowl, add cocoa, mix
11. We take out the pie from the multicooker, it is ready! Cut in half, here we have two cakes
12. Pour out part of the cream, spread the banana cut into rings, soak them with syrup
13. Cover with the second cake and grease with the remaining cream.
14. Pour the cream with cocoa into a plastic bag, make a hole and draw a typewriter, you can use a pastry bag.
15. We spread almonds for beauty along the entire diameter of the cake.
16. Let it soak for an hour.

Ingredients:

• wheat flour - 1 cup;
• chicken eggs - 4 pieces;
• sugar - 1 cup;
• vanilla sugar - 1 sachet;
• butter - 100 grams.
• milk - 1 glass;
• starch 1 tsp;

Cooking method:

Very important: there should not even be a hint of yolk in the proteins, otherwise the proteins with sugar will not thicken (this is checked, so don't risk it!). If the yolk still bursts into a protein, do not use this, take another egg and carefully separate the whites from the yolks.

1. Prepare all foods.
2. Measure flour, sugar, starch, preferably on a gram scale for accuracy.
3. It is better to immediately divide sugar into two equal parts.
4. Sift the flour.
5. Separate the whites from the yolks.
6. I recommend separating the proteins from the yolks in a separate container, and then put everything in different cups.
7. Lubricate the multicooker bowl with butter and sprinkle with semolina, otherwise the biscuit will stick to the edges.
8. Turn on the multicooker for heating.
9. Before cooking, it is better to warm up the multicooker in this way.
10. Beat the yolks with half the sugar with a mixer at low power until white. And put it off, let it be.
11. Take the whites, add 3-4 tablespoons of water to them and start beating with a mixer at low power until the mass turns white.
12. Proteins with water quickly rise into a white foam.
13. Then slowly add sugar in a stream and beat.
14. When the sugar runs out, increase the power of the mixer and beat the whites into a thick mass.
15. That is, the mass should not flow out of the container.
16. Should stand still in the bowl.
17. This usually takes 3-7 minutes, depending on the mixer. If the yolks do not get into the whites, then you will succeed as it should.
18. Should be a thick mass.
19. Then add the yolk pounded with sugar to the protein mass and mix with a spoon from the multicooker. Gently mix everything, moving from bottom to top.
20. Then mix the flour with starch and vanilla, and gradually add the mixture to the mass with yolks and proteins, and mix everything gently.
21. You don’t need to pour everything at once, otherwise there will be lumps.
22. Add flour in parts and mix with the mass.
23. Now that you have everything mixed, pour the mixture into the multicooker bowl.
24. Level the surface so that the biscuit rises evenly.
25. Put the bowl in the slow cooker, close the lid.
26. As the multicooker starts beeping, immediately open it.
27. Remove the dish using the steam container.
28. Leave the biscuit in this position, let it cool at room temperature.
29. After the biscuit has cooled, put it in the refrigerator, let it stand for 3-5 hours, after which it will be easier to cut it into cakes.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Every hostess knows that a biscuit is the basis for most desserts. After all, you can smear it with any cream and get delicious cakes, or even sweets. But in order to bake such pastries, it is necessary to follow the recipe and technology, otherwise the cakes will fall off and will not turn out lush and beautiful.
According to the classics, biscuit dough is quite difficult to prepare, where you need to separately beat the whites from the yolks, mix them gently. But this is not the easiest and not the easiest way to cook. I have been looking for the most suitable recipe for me for a long time, so that I can easily and quickly bake a biscuit cake, and recently I have been baking biscuits with pleasure only in this way and I really want to advise you. A simple biscuit in a slow cooker, the recipe with a cooking photo of which I want to offer, is prepared so simply that even an inexperienced hostess can make it, most importantly, follow these culinary instructions.
To make the dough for such a biscuit quickly enough. I do not separate proteins and yolks, but beat the egg mixture immediately with sugar, but, of course, I follow the basic rules, without which even this recipe cannot be dispensed with.
It is important that the eggs for the dough are at room temperature, and the flour is well sifted. And during baking, do not look into the multicooker bowl, so as not to violate the temperature regime, otherwise the biscuit will not rise as we need.
After the cake is baked, be sure to cool it on a wire rack for a couple of hours. Sometimes, I cook cakes in a day, and only then I use them for my desserts.

Ingredients:
- table egg - 4 pcs.,
- wheat flour of the highest grade - 1 tbsp.,
- granulated sugar - 1 tbsp. (incomplete),
- vanillin or vanilla sugar - optional.

Recipe with photo step by step:

Before making the dough, take the eggs out of the refrigerator in advance so that they are not cold. Next, we drive the eggs into a bowl and begin to beat them with a mixer at low speed.




Gradually adding granulated sugar, which we mix with vanilla sugar.




Next, we increase the whipping speed so that we get a lush mass.
Thus, beat the egg mixture for about 8-10 minutes. During this time, the egg mass has almost doubled.




Next, sift the wheat flour.






And gently add to the egg mixture with a spoon.




We do this slowly and do not use a mixer for these purposes. We need to knead an airy, light, homogeneous mass.




Next, pour this mass into a multicooker bowl smeared (butter) in advance.




We set the "baking" mode, which is programmed in your device, close the lid and cook the biscuit for 40 - 50 minutes at a temperature of 140 degrees. It is important not to look at it for the first 20 minutes so that the dough does not fall.






We take out the finished cake and be sure to let it cool, at least a few hours.




Try to complicate the process and cook very tasty

Biscuit is called "culinary bread" for a reason. 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 need to constantly monitor the temperature and time, and the most important moment was kneading the dough for a biscuit. Next, we will learn how to do it right.

Biscuit in a slow cooker: highlights

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

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

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

Thirdly, it is better to grease 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 of granulated sugar;
• 1 glass of flour;
• 1 tbsp starch (potato);
• sachet of vanilla sugar.

First, beat the sugar, eggs and vanilla with a mixer until a fluffy white mass is formed. Next, gradually introduce the flour, sifted with starch, stirring with a wooden spatula. You can not use a mixer, otherwise the biscuit will settle.

The resulting dough is carefully laid out in a slow cooker, turn on the "Oven" / "Baking" program and cook for 40-60 minutes with the lid closed. The readiness of the cake can be checked no earlier than after 30 minutes by pressing on it, if it straightens after that, the biscuit is ready. We soak the resulting pastries with syrup and smear with cream or jam.

Chocolate biscuit in a slow cooker

To prepare this most delicate, “chiffon” biscuit, you will need:

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

The first step is to prepare a coffee drink. To do this, dissolve cocoa with coffee in water and bring to a boil. Let's cool down.

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

At the next stage, we combine coffee drink, vegetable oil and whipped yolks. All this is well mixed with a mixer and gradually introduce the flour, sifted with baking powder, without stopping to interfere. The end result is a biscuit dough.

The turn of proteins has come - add salt to them and beat. When the mass becomes thick enough, pour in the powdered sugar. At the output, we get a dense protein soufflé, which we carefully introduce into the dough. Then we put everything in a multicooker bowl.

We start the "Baking" function and wait 1 hour. The finished biscuit is very airy and soft, so you can not soak it with anything.

Biscuit on condensed milk in a slow cooker

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

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

Then add the flour and knead into the dough in a circular motion until the lumps disappear and it becomes a homogeneous consistency. We send the future biscuit to the slow cooker. Since the dough contains a lot of fat, do not grease the bowl. We turn on the program "Baking" and leave for 65 minutes. We take out the finished biscuit after cooling, using a steam grate.

cafe-poisk.ru

Secrets of a successful biscuit

A celebration is coming, a three-tiered cream giant looms in your plans and you want to conquer all the guests with the talent of an excellent confectioner? Then you especially need to know why the biscuit 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 using it, you will be successful.

All women are impossible sweets. Cravings for confectionery sometimes cannot be overcome even by such sticky extra pounds. And in a fit of true love, many housewives try to conjure up some delicious trifle for tea in the kitchen.

As a "trifle" can be three-story cakes, rolls stuffed with creams, the most delicate muffins, in general, something that is based on it, this incredibly tasty, but no less capricious - biscuit.

However, this "Olympus" is not so easy to conquer, and often the ardor of cooks fades at the sight of a failed masterpiece. So much work, and all down the drain. It is not surprising that the activity of the confectioner, begun so spontaneously, is reinforced by a mass of pressing questions: “Why is the biscuit 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 dealing with everything in order.

Question number 1: Why is starch added to the biscuit?

Often in prescription 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 the biscuit?

Probably, we should 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 the confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to be airy and tender. If, when kneading the dough, 30% of the flour is replaced with wheat starch, then you will notice that the volume of the cakes increases during baking, their structure turns out to be lighter and granular, 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 sour-milk products, and pay special attention to vanilla or any other flavor, since potato starch contributes to the oppression of the taste of the finished product.

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Question number 2: How to make a fluffy biscuit?

You have probably noted more than once that store cakes are the owners of such thick cakes that you willy-nilly feel a prick of envy and try to find out how to achieve this in your homemade cakes? It should be noted that this is not one or two rules, but a whole range of measures aimed at achieving an excellent result.

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Question number 3: Why does the biscuit fall or not rise at all?

Many hostesses have had to deal with such a problem that when baking, the biscuit does not rise, and if it rises, then after that it necessarily falls. And it becomes so insulting, because we are trying to observe all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for such a “pig” 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 let air through, thereby violating 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 an uneven distribution of heat and the cake threatens to turn out to be 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 deplorable effect on the quality of the confectionery. Perhaps, in the process of kneading the dough, the proportions were not observed, or the products were excessively chilled, the proteins were poorly whipped, a bad baking powder was used, and so on.
3. Careless handling of the dough is another reason why the biscuit shrinks. For example, if you hit or shake the form with the mass poured into it, then, alas, you should not even dream of a magnificent shortbread. Also, do not tap on the bottom of the baking sheet when removing the biscuit, because it is so tender.
4. Early extraction of pastries, as a rule, makes a kind of bowl out of a beautiful even biscuit. Make sure the dough bakes evenly.
5. After preparing the dough, you have absolutely no time to chat with a girlfriend or take a break from the “kit-kat”, you need to immediately put everything into a mold and go ahead with songs in a hot oven.

For the hostess of the multicooker

The owners of multicookers, for example, often show off huge biscuits, but there are also “losers” among them who get a flat pancake instead of a plump sweet roll.

The rules for this unit are, in principle, similar to a conventional oven: set the temperature and time conditions correctly, do not open the lid during the baking process, but here is one rather tricky point. Some try to create an incredibly tall monster, such that when raised, it shuts off the multicooker valve and spoils the entire circulation of warm air.

Well, ladies, dear, do not be lazy, well, make better two mediocre and successful cakes, then happiness will smile at you.

The readiness of the cake can be checked by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from baking, it is dry at the end, then cheers, comrades, the shortbread was a success, because otherwise the piece of wood will be sticky, with leftover dough.

Another factor signaling the readiness of the biscuit is its appearance, if you find that the baking has shrunk somewhat in the form, that is, it has moved away from the walls, then this can be regarded as the readiness of the product.

However, such breaks often occur that the cake looks amazing on the outside, but inside it is soft, flopping and obviously unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine what exactly caused such nonsense.

Large dose of sugar

Often, a half-baked cake can be the result of a technology error in the dough batch. If, hoping to make the future cake even sweeter, a naive housewife put 2 times more sugar in it, then you should not expect a perfect biscuit. The same applies to flour, put less - bad, put more - the same way. It is worth remembering once and for all that jokes are bad with a biscuit and neglect of proportions is a sure “death” for a future confectionery.

Temperature regime

The second, and most common mistake is the broken biscuit baking mode, that is, the temperature and time were not chosen correctly. Or you overheated the oven so that the dough simply baked too quickly around the edges without reaching the center. Or vice versa, there are not enough degrees in the oven and the time that you measured for baking is simply not enough.

How to bake a biscuit

But how to save such a “miracle Yudo” and bake it to full readiness? First, check the temperature in the stove, if it is high, reduce it, if it is low, add it. Secondly, so that the shortcake, which is already fried enough on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking with a stick to check. That, in principle, is the whole science.

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

Naturally, the baking time also 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 filling is of primary importance.

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

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Question number 6: At what temperature to bake a biscuit?

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

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

Put the form with the dough in the oven only after making sure that it has warmed up enough, otherwise you will have to re-read question number 3.

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

Heat

What could be such a character trait of this capricious pastry? Heat! Here is the main point. If you heat the oven to a hellish flame, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and raise a mound under pressure, and in more advanced cases it will burst and leak out.

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

An overdose of flour

However, baking can crack not only on this occasion. It is especially noticeable on cupcakes that cracks appear on top of the finished product. Everything is explained by the banal excess of the proportions of flour in the recipe, or when baking, you simply dried out the biscuit.

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Question number 8: Why is the biscuit rubbery?

One of the most popular mistakes in cooking biscuits are eggs, or rather, their wrong beating. Firstly, the eggs should be very carefully divided into proteins and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but should be followed strictly according to the recipe. Yes, yes, the biscuit is a capricious thing. If the beaten egg foam is not dense enough, then in the end the shortbread will turn out to be “rubber”.

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

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Question #9: Why does the biscuit smell like eggs?

And here it was, chic, lush and airy. But what is it?! 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 especially sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store goods. In addition, those shortbreads, which include soda, also smell of an 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. It is for this that vanillin or various artificial food flavors are added to the dough.

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

You can also often see orange, pink and other iridescent biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and like the kids. However, are you ready to stuff a yummy with chemistry for the sake of momentary beauty?

• The "enemy" shortcake 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 mazukalki, with which it is so plentiful to coat the confectionery, then you can safely, spitting on all diets, crunch the cake without a twinge of conscience. And why is there, if 0.1 kg contains more than 400 kcal, then what's the difference how much to eat, you still won't get thinner.

Having measured how much time it takes to cook a biscuit and the amount of nerves spent on it, you can think about whether it is worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery, you certainly will not experience problems with others.

tvoi-povarenok.ru

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

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

Biscuit is loved by everyone: both adults and children. The peculiarity of this product is that it can be used as a separate type of cake, and as cake layers. It is enough to divide the cake into layers, grease each layer with cream and a 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 to bake a biscuit in a slow cooker? The classic type of biscuit is baked in a special mode for 60 minutes.
2. How to understand that the biscuit is ready? Everything is quite simple: you can pierce it with a wooden skewer. If it lags behind well, then the product is ready.
3. What to do if the biscuit loses splendor? The sponge cake will not fall off if you do not remove it from the multicooker bowl immediately after it is ready. Let the product cool down there.
4. What if the biscuit cake dries quickly? You can keep it fresh with an apple. Put the product in a cardboard box, and cut fruit next to it.