Tall biscuit for a cake in a slow cooker. Lush biscuit in a slow cooker
Here's something, and baking in a slow cooker cannot fail. How many frustrations a biscuit delivers to the hostess, rising so well in the oven and suddenly falling down when trying to remove it from the mold. And the "deflated" omelet? It would seem - here he is, handsome, lush and light. And it is worth removing it from the pan, as it falls and turns into a cake. Of course, there are kitchen sorceresses who do everything without problems, but still many refuse to cook some dishes, preferring to buy a ready-made semi-finished product. With the purchase of a multicooker, all problems will disappear by themselves. Try to cook a biscuit in a miracle saucepan - it will be lush, airy and well baked.
the site "Culinary Eden" invites you to try out several recipes and make sure that baking in a slow cooker is great.
Ingredients:
130 g flour
210 g sugar
6 eggs
sachet of vanilla sugar.
Cooking:
Separate the whites from the yolks and refrigerate. Pound the yolks with half the norm of sugar until white, add flour to the yolk mass and mix. Beat the whites with a mixer at first at a slow speed, then increase the speed to a maximum and gradually add sugar. Proteins should be whipped into a stable foam. Gently fold the egg whites into the yolk mixture. Put the dough in a greased bowl, close the multicooker and set the "Baking" mode for 1 hour. After the signal, check the readiness with a wooden stick and add 20-30 minutes if the biscuit is not baked through. Allow the biscuit to cool, remove from the bowl using the steamer basket and cool. After that, you can make a cake, pastries, or simply fill the resulting cake with any cream. The cake, by the way, turns out to be at least 6 cm high!
Ingredients:
2 stack flour,
2 stack Sahara,
2 eggs,
1.5 tsp soda,
1.5 tsp baking powder
6-7 tablespoons cocoa powder
1 stack milk,
1 sachet of vanilla
⅓ - ½ stack. vegetable oil,
1 stack steep boil.
Cooking:
Combine separately dry and liquid ingredients (except boiling water). Mix well, then gradually, stirring well, add the dry ingredients to the liquid mass. Lastly, add a glass of boiling water, mix. You should get a runny dough. Pour the dough into the greased bowl of the multicooker, close the multicooker, set the "Baking" mode for 1 hour. After the signal about the end of the mode, leave it in the "Heating" mode for 20 minutes. Do not open the lid! If the power of the multicooker is not very high, instead of the "Heating" mode, turn on the "Baking" mode for 20 minutes too, so that the biscuit is really baked. Cool and use as a base for a chocolate cake.
Ingredients:
4 eggs,
1 glass of sugar
1 stack sweet soda (any),
1 stack vegetable oil,
2.5 stack. flour,
1 tbsp baking powder
1 sachet of vanilla.
Cooking:
Beat eggs with sugar until fluffy, pour in vegetable oil and soda, mix well. Add flour with baking powder and knead the dough. Pour it into an oiled bowl, set the “Baking” mode for 1 hour, then after the signal, cook for another 40 minutes in the same mode. Put the finished biscuit on a flat dish and cool.
Ingredients:
140 g flour
50 g coconut flakes
1 tsp baking powder
100 g sugar
2 eggs,
60 ml vegetable oil,
125 ml of kefir.
Cooking:
Mix eggs, kefir and vegetable oil and beat a little. Add sugar, salt, coconut flakes and flour with baking powder. Stir with a spoon without beating. Pour the dough into a greased bowl, set the "Baking" mode for 40 minutes. After the signal, let it stand on the “Heating” mode without opening the lid. After that, remove the biscuit from the bowl and let cool.
Ingredients:
100 g poppy,
1 stack Sahara,
3 eggs,
150 g butter,
1.5 stack. flour,
2 tsp baking powder.
Cooking:
Beat eggs with sugar using a mixer. Add softened butter and beat again. Mix the flour with the baking powder, gradually stir into the dough, then add the poppy seeds. Pour the dough into a greased bowl, set the “Baking” mode for 1 hour.
Ingredients:
100 g butter,
2-3 tbsp Sahara,
2 multi-cups crumbled cookies.
Filling:
400 g soft cream cheese,
100 g powdered sugar,
4 eggs,
50 g berries,
150 g jam or jam.
Cooking:
Melt butter with sugar, but do not boil. Add crushed cookies and mix well. Dip a silicone mold of suitable size into the multicooker bowl, put the oil mixture into it and smooth it well, pressing it with your hands. Separately, mix cream cheese with powdered sugar, beat in eggs one at a time, stirring well each time, add berries and mix, being careful not to crush them. Pour the resulting mass into the mold on top of the oil crumbs. Close the multicooker, set the "Baking" mode for 45 minutes. After the signal about the end of the mode, turn off the multicooker and leave it to cool under the lid for an hour. Carefully remove the form from the bowl, run a thin knife along the inside edges of the form so that the cheesecake does not crack when cooling, put jam or jam on top and refrigerate overnight. To serve, turn the silicone mold inside out and place the cheesecake on a flat dish.
Ingredients:
2 eggs,
1 can of condensed milk
½ lemon (zest and juice)
1.5 stack. flour,
¼ tsp salt,
½ tsp soda.
Cooking:
Beat eggs until light yellow, add condensed milk, lemon zest and juice and beat again with a mixer. Combine flour, soda and salt, add to the dough and mix well. Put the dough in a greased bowl, set the “Baking” mode for 50 minutes. After the signal about the end of the mode, check the readiness with a wooden stick: if the dough is sticky, add another 10 minutes to the mode. Cool, store in cling film.
Ingredients:
200 g butter,
150 g sugar
250 g flour
3 eggs,
1 sachet of baking powder
1 sachet of vanilla sugar
1 can canned pineapple rings
Cooking:
Melt butter, add sugar, eggs and vanilla and beat. Gradually stir in flour with baking powder. Knead the dough. Grease the bowl with oil and sprinkle with sugar. Lay out the dried pineapple rings, pour the dough on top. Set the "Baking" mode to 65 minutes. After the signal about the end of the mode, hold for another 10 minutes on the "Heating". Invert the cake onto a flat dish.
Ingredients:
1.5 stack. flour,
3 tsp baking powder
½ tsp salt,
6 eggs
120-150 g sugar,
200 g butter,
1 orange (grapefruit, pomelo, etc.),
100 g of semolina.
Glaze:
350 g sugar
20 ml cognac,
⅛ stack. water.
Cooking:
Mix flour with salt and baking powder. Separate the whites from the yolks and refrigerate, and rub the yolks with softened butter, half the norm of sugar and orange zest (or the citrus that you chose for the pie). Gradually introduce flour, semolina into the egg-butter mass and add orange juice. Mix and leave on the table. In the meantime, beat the whites with the rest of the sugar and fold them into the dough. Lubricate the bowl with oil and pour the resulting dough into it. Set the "Baking" mode for 45-50 minutes. After the signal about the end of the mode, open the lid of the multicooker and let the cake cool down a bit. Prepare the icing, take the cake out, place it on a flat dish and pour over the icing.
Ingredients:
2 stack flour,
⅔ stack. milk,
2 tbsp orange juice
3 tbsp Sahara,
3 tbsp butter,
1 egg
1 tsp dry yeast,
salt, vanilla, cinnamon - to taste.
Cooking:
Mix yeast and warm milk and leave to rise. Mix flour, salt, add orange juice. Mix eggs with sugar, add 1 tbsp. melted butter, stir and add vanillin or cinnamon for flavor. Add milk with yeast and knead a soft, non-sticky dough. Roll a ball out of it and leave it to rise in a warm place, covered with a napkin. Divide the dough into 10 equal pieces and roll them into balls. Put it on the board. Preheat the multicooker on the “Heating” mode, grease the bowl with oil and put 5 buns in it, brush with an egg and sprinkle with sugar. Leave to rise, then switch to the "Baking" mode for 30-40 minutes. Bake the remaining buns in the same way, only reduce the proofing time before baking (after all, they have already risen on the table waiting for the first batch to bake).
Ingredients:
3 eggs,
1 stack Sahara,
2 stack flour,
2 tbsp mayonnaise,
150 g butter,
2 tsp baking powder
2 tbsp cocoa powder
vanilla sachet.
Cooking:
Beat butter with sugar, add mayonnaise, then beat in eggs one at a time. Mix well, gradually stir in the flour mixed with the baking powder. Divide the dough into two parts and add cocoa powder to one. Pour the dough into the bowl of the multicooker, greased with oil, pouring it with a spoon: pour 2 tbsp strictly into the center. first light dough, then dark, and so on until the dough is finished. Set the “Baking” mode for 1 hour, after the signal, hold for 20 minutes in the “Heating” mode without opening the lid.
Ingredients:
1 stack oatmeal,
3 eggs,
½ stack Sahara,
100 g butter,
2-3 tbsp liquid honey,
½ stack wheat flour
½ stack rye flour,
1.5 tsp baking powder
4-5 apples
orange zest, apple spice mix, a pinch of salt.
Cooking:
Cut apples in half, remove seeds. You can cut into slices, or you can leave it like that. Pour sugar into the bottom of the multicooker bowl (so that it covers the bottom), lay the apples cut down. Grind oatmeal in a coffee grinder (or grind them with a blender). For the dough, beat the butter with sugar, beat in one egg at a time, without ceasing to beat, add honey. Add cereal, both types of flour, spices, salt and baking powder. Whisk. Pour the apples over the resulting dough. Set the "Baking" mode for 50-60 minutes. Turn the finished cake onto a flat dish.
Baking in a slow cooker is not only sweets. Meat or fish pie for dinner - easy!
Ingredients:
170 ml light mayonnaise
170 ml 10% sour cream,
2 eggs,
220 g flour
1.5 tsp baking powder
200 g chicken meat,
250 g potatoes
1 onion
salt, black ground pepper - to taste.
Cooking:
Mix mayonnaise, sour cream, eggs, flour with baking powder and salt, knead a thin dough. Cut potatoes and chicken into cubes, add chopped onion, salt and pepper. Pour half of the dough into the bowl of the multicooker, greased with oil, put the filling, smooth and fill with the remaining dough. Set the "Baking" mode to 1 hour. After the signal for the end of the mode, turn the cake over using the steamer basket, return it to the bowl and set the “Baking” mode again for 30 minutes. After the signal, hold the cake in the “Heating” mode for 10 minutes under the lid.
Ingredients:
500 g cabbage
1 onion
2 tbsp butter or ghee,
3 eggs,
100 g sour cream
50 g mayonnaise,
100 g flour
1 tsp baking powder
salt - to taste.
Cooking:
Chop the cabbage finely, remember to let the juice out. Chop the onion. Put butter and onion into the bowl, turn on the “Baking” mode for 30 minutes. 10 minutes after the start of cooking, add cabbage and wait for the mode to end. Put the finished filling, salt, wash the multicooker bowl and grease with oil. In a separate bowl, prepare the dough: beat the eggs with a mixer, add sour cream and mayonnaise, mix well and add flour mixed with baking powder. The dough should be the consistency of thick sour cream. Pour part of the dough into the bottom of the bowl, put the filling and fill with the rest of the dough. Set the "Baking" mode to 1 hour. After the signal about the end of the mode, turn the cake over with the help of a steamer basket, put it on the back side in the bowl and bake on the same mode for 20 minutes.
Ingredients:
300 g flour
250 ml milk
¾ tsp salt,
40 g butter,
1 tbsp vegetable oil,
1 tsp dry yeast,
300-400 g of any filling.
Cooking:
Combine the ingredients for the dough, mix and knead a not very tough dough. Cover with a towel and let rise for 30-40 minutes. In the meantime, prepare any filling: minced meat or fish mixed with fried onions, shredded cabbage with or without mushrooms, sauerkraut, mushrooms with onions, boiled rice with eggs - in general, to your taste. Divide the risen dough into two unequal parts, distribute the larger one on the bottom of the bowl, greased with oil, forming the sides. Lay out the filling, cover with a smaller part of the dough and pinch the edges. Make a hole in the center for steam to escape, pour in a couple of tablespoons of meat, fish or vegetable broth and close the lid. Set the mode "Heating" for 20-25 minutes. Then switch to the “Baking” mode for 65 minutes, wait for the signal, turn the cake over and bake in the same mode for another 20 minutes.
Happy baking and bon appetit!
Larisa Shuftaykina
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
With the advent of the electric miracle saucepan, many housewives breathed a sigh of relief, because this smart kitchen appliance not only greatly simplifies the daily culinary chores, but also guarantees the high taste of the dishes cooked in it. Most models of this kitchen gadget are equipped with a special baking program that creates ideal conditions for obtaining a high-quality finished product, so a biscuit in a slow cooker, as a base for cakes or an independent pie, always turns out to be airy, fluffy and even.
How to cook a biscuit in a slow cooker
The popular name of this flour product is confectionery bread, which is easily explained by the fact that biscuit is the main component of many cakes, pies, pastries and other delicious desserts. In addition, a skillfully prepared biscuit cake in a slow cooker, simply sprinkled with powdered sugar or decorated with berries, can easily act as an independent dish for morning or evening tea drinking.
The secret of lush and tender dough
It is not so difficult to prepare a delicious and fluffy biscuit using a slow cooker, you just need to remember some important points that, regardless of the dough recipe, will help make the finished product a standard of culinary excellence:
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 heated to room temperature.
The container in which the base for the dough will be whipped must be absolutely dry, without any traces of moisture or fat. The same applies to mixer attachments.
To obtain a high, airy and tasty biscuit cake, the flour for it must be sifted at least twice in order to enrich it with oxygen to the maximum.
So that the whipped foam does not lose its splendor and airiness, add flour very carefully, stirring the dough with a silicone or wooden spatula in a circle, gently lifting it from bottom to top. This must be done quickly, and the movements should be as light as possible.
If other dry ingredients are indicated in the recipe (soda, baking powder, cocoa, vanillin, starch), they should be mixed with flour before being added to beaten eggs with sugar.
Biscuit dough does not tolerate 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.
So that the finished cake does not settle and turn into a cake, for about a quarter of an hour after the start of baking, do not open the lid of the multicooker - this will allow the dough to rise well, fix the shape and height of the biscuit.
It is better to cool the finished product on a plastic stand for steaming, simply turning the bowl over on it some time after turning off the equipment.
At what temperature to bake a biscuit
As a rule, most models of multicookers are programmed specifically for baking flour products. With the help of ideal temperature conditions, the biscuit dough in the slow cooker is baked evenly, increasing as much as possible in volume, and the edges do not burn, and the middle does not remain raw. If your assistant does not set the temperature and baking time automatically, the biscuit should be baked at 120-140 degrees. It is not recommended to exceed the temperature of 150 degrees, so as not to overdry the cake.
Biscuit recipe for multicooker
Traditionally, a classic biscuit for a cake in a slow cooker is made from just three components: eggs, flour and sugar, but restless chefs around the world are constantly coming up with something new and interesting. So, with the help of a slow cooker, many housewives already bake chocolate, sour cream, honey, and even chiffon biscuits. Below are original step-by-step recipes with photos of different types of biscuit 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 biscuit recipe in a slow cooker is prepared according to the classic recipe. Despite the minimum of necessary components and the ease of the recipe, such a biscuit base is ideal not only for simple homemade cakes, but also for a beautiful birthday cake. You can soak classic biscuit cakes with sour cream, but oil 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 egg yolks with regular and vanilla sugar until a white fluffy mass is obtained.
Beat egg whites with a pinch of salt until stiff peaks.
Mix starch with flour, sift and carefully fold into the sugar-yolk mixture. Stir with a spatula in a circle to remove flour lumps - you should get a homogeneous thick mass.
In the main part of the dough, add the protein mass in small portions.
Lubricate the bowl of the multicooker well with vegetable / butter, carefully transfer the dough into it.
Cook in baking mode for 50 minutes, then keep the finished cake on heating for another 10 minutes.
Chocolate biscuit in a slow cooker
Cooking time: 1 hour 12 minutes.
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 biscuit with cocoa. Such a cake can be baked according to the classic recipe, simply by 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 to be too thick and knocked down. An original chocolate cake with orange cream based on cocoa biscuit will be a great addition to a cup of tea.
Ingredients:
chicken eggs - 6 pcs.;
granulated sugar - 280 g;
cocoa powder - 75 g;
baking powder for baking - 10 g;
flour - 165 g,
vanillin - 1 g.
Cooking method:
Beat the eggs with sugar until fluffy, thick foam.
Combine dry ingredients: add cocoa, baking powder and vanilla to flour. Sift several times.
Pour the dry mixture into the egg-sugar mass, gently stir until all the components of the dough are completely dissolved.
Lubricate the multicooker bowl with butter or vegetable oil.
Transfer the dough to a saucepan, turn on the "Baking" program. Bake a chocolate biscuit for 55-60 minutes at a temperature of 140 degrees.
Before using the finished product as a base for a biscuit cake, wait for it to cool completely, and then cut into cakes.
Biscuit on 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 biscuit cake is obtained using hot water. In boiling water, you can bake both vanilla and chocolate biscuits. Such a cake base goes well with butter cream, and if you pour chocolate icing on the cake and decorate with pieces of fruit, you get a beautiful and incredibly tasty biscuit 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 with sugar into a lush, strong foam.
Then mix the pre-sifted flour with vanilla and baking powder.
Pour the mixture of dry ingredients into the egg-sugar foam, mix thoroughly.
Pour vegetable oil and boiling water into the biscuit base, mix quickly but gently.
Put the prepared dough into the greased bowl of the multicooker. Bake for 60 minutes in the baking mode.
On kefir
Cooking time: 1.5 hours.
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 biscuit in a slow cooker is on kefir. It uses soda as a baking powder, which reacts with the acidic environment of kefir and perfectly raises the dough. Such a cake crust is often cooked in a conventional oven, but in an electric miracle oven it turns out to be more airy and tender. How to cook a kefir biscuit using a slow cooker, 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.
In kefir, extinguish soda. Sift flour. Melt margarine.
Mix kefir with sugar-egg mixture, mix.
Pouring a tablespoon, add flour, gently kneading the mass with a spatula in a circle.
Pour in chilled melted margarine, stir.
Line the bottom of the bowl with parchment paper and lay out the dough.
Bake at 120 degrees for 75 minutes.
honey biscuit
Preparation time: 1 hour 36 minutes.
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, make the perfect honey cake for it. Its recipe differs from the classic biscuit dough quite a bit, but the finished product has a very beautiful caramel color, light airy texture and a pleasant honey aroma. Such cakes are perfectly combined with custard, and with creamy ice cream, the dessert turns out to be 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, heated in a water bath until it increases in volume and turns white.
Beat eggs with sugar with a mixer for 7-8 minutes until a thick white foam is obtained.
Slightly cooled honey is carefully poured into the egg-sugar mixture, vanillin is added, and mixed.
The flour is sifted, after which it is introduced into the honey base in portions, carefully kneading the mass in a circular motion.
Lubricate the multicooker bowl with oil, transfer the dough into it.
Bake on a special program for 75-80 minutes.
Chiffon biscuit
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 fluffy, beautiful and delicious sponge cake that any cream would suit, take on board the following excellent recipe for chiffon biscuit cake in a slow cooker. It differs from the rest by its highly porous structure, which gives the finished product an extraordinary airiness - for this, chiffon biscuit 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.
Mix dry and liquid mixtures, mix well.
Beat egg whites with the rest of the sugar until fluffy.
In parts (1/4 each), introduce the proteins into the main dough, mixing it from bottom to top.
Cook in baking mode for 45-50 minutes.
Biscuit on 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 biscuit cake using a regular soda, such as lemonade. The main condition for this recipe is to take only highly carbonated water, which will be able to raise the dough well during the baking process. So that the taste of the biscuit cake does not seem insipid, you can flavor it with chocolate icing or smear 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 flour, add baking powder and vanilla.
Beat the eggs with sugar until a strong stable foam.
Pour the butter and lemonade into the egg-sugar mass, stir.
In portions, add a mixture of dry ingredients, gently kneading.
Lubricate the multicooker bowl with oil, 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 air base for a delicious birthday cake is obtained from sour cream biscuit, although it may well act as an independent cake. It is not difficult to prepare such a flour product; you can use a kitchen machine to facilitate the whipping process. The recipe for biscuit dough on sour cream for a slow cooker 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:
Whisk eggs with sugar until fluffy.
Pour in the melted (chilled) butter and sour cream, mix thoroughly.
Combine all dry ingredients, add in parts to the dough base. Mix until smooth.
Lubricate the multicooker pan with oil, pour the dough into it.
Bake on a special program for 80 minutes.
Biscuit with apples
Cooking time: 75 minutes.
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 pot 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 will always be found in the kitchen of any housewife, and the delicate, mild taste and unsurpassed cinnamon-apple aroma cannot 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 a little with lemon juice.
Mix the eggs with sugar, using a mixer, turn into a lush, thick mass.
Add all dry ingredients, mix thoroughly.
Put chopped apples into the finished dough, knead everything until the pieces of fruit are evenly distributed.
Put the apple-biscuit mass into a greased multicooker bowl, cook in the 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.
An excellent addition to a morning cup of coffee will be a light curd cake made from biscuit dough. It turns out to be airy and incredibly tasty, nutritious, but not very high-calorie - you can’t imagine a better breakfast option. The recipe for such a dessert is simple, but the result will surely please any hostess. How to cook the most delicate cottage cheese biscuit in a slow cooker will tell the following recipe.
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.
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:
- Before you start cooking, you should cover the bowl with a circle of parchment paper, grease the paper and the walls with melted butter.
- 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.
- Combine flour, baking soda, baking powder, cocoa and sift.
- Pour the flour in small portions into the liquid part of the dough and stir well as you add.
- 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.
- 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:
- Mix flour and soda and sift.
- 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.
- 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.
- Add flour and mix well with a spoon.
- 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:
- Sift flour with baking powder.
- Melt margarine.
- Beat eggs until foamy with sugar, pour in kefir, beat again, add melted margarine.
- Pour flour into the liquid part and stir.
- Steamed dried fruits, raisins can be added to the dough. You will get a wonderful fluffy cake.
- 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
The technological sequence of cooking a biscuit in a slow cooker is simple and similar to cooking in a conventional oven. First, the dough is prepared, then it is placed in a slow cooker. Set the mode correctly, and the multicooker will carry out the entire cooking process itself. It is advisable to turn the biscuit in a slow cooker at the end of the process. It is important to bake on the other side, otherwise the dish will not be browned evenly, but only from below. The variety of biscuit recipes that are prepared in a slow cooker is great. Here are the main options: a chocolate biscuit in a slow cooker, a simple biscuit in a slow cooker, a biscuit on boiling water in a slow cooker, a biscuit on kefir in a slow cooker, a honey biscuit in a slow cooker. The slow cooker allows you to cook a magnificent biscuit. In a multicooker, it turns out special. And you can cook a low biscuit for a cake in a slow cooker.
If you want, make a classic biscuit in a slow cooker, if you want, experiment. The slow cooker will provide baking dishes according to traditional recipes, and also, if desired, will help to carry out your experiment. The main thing is that baking a biscuit in a slow cooker will completely save you from the troubles associated with uneven baking of the dough. In the apparatus, the humidity is maintained at the required level, so the biscuit is baked evenly and does not burn.
Biscuit recipes in a slow cooker, although they differ, the basis of the dough in them is always the same - a few eggs, a little flour, 1 cup of sugar. Cook a biscuit in a slow cooker, take a photo as an assistant. Biscuit in a slow cooker, a recipe with a photo are your main clues at the initial stage. With them, you can master any recipe, even at least a difficult recipe for a chocolate biscuit in a slow cooker, without difficulty.
Also take into account the step-by-step recommendations of our site. Do you have a plan to cook a biscuit in a slow cooker? A step-by-step recipe will very clearly tell all the subtleties of this art, tell you the nuances of preparing the right biscuit in a slow cooker. A step-by-step photo will once again emphasize and confirm each word of the instruction. In the matter of making a biscuit in a slow cooker, a step-by-step recipe with a photo is the main thing for beginners. When you become a master of cooking this dish, when you create your own version, for example, a chocolate biscuit in a slow cooker, we are ready to use the recipe with a photo from you. We are sure that your biscuit in a slow cooker, photographed step by step, described and sent to us, will be of interest to many housewives.
In the meantime, you may be interested in our tips on how to cook a biscuit in a slow cooker:
Fill the multicooker form with dough not to the very top, three-quarters is enough. During baking, the biscuit will increase in volume due to air bubbles that expand in the dough.
An important detail is the baking powder. The biscuit will not work if the baking powder is not of high quality.
Biscuit dough must not be shaken, otherwise its structure will be disturbed, the biscuit may become dense. It is important not to touch or move the multicooker during at least the first 15 minutes of baking.
do not open the lid of the multicooker immediately after the signal. Leave the biscuit for a few minutes. It will reach, and then easily come out of the mold.
The flour must be sifted before cooking, then the baking will become lush.
Sugar must be laid exactly according to the recipe. Too little sugar will make your baked goods look pale. If there is more sugar than necessary, the dish may burn.
It is also important to prepare the ingredients for baking in clean dishes. Baking easily absorbs foreign odors, the dish will have an unpleasant foreign aftertaste.
Loading...
