Products:
- Chicken eggs - 4 pcs.
- Flour - 1 cup
- Sugar - 1 cup
- Butter - a piece (for greasing the multi-pan)
Baking in a slow cooker always turns out with a bang. Whether it is, or a biscuit for a cake, which we will cook.
I have baked standard and chocolate biscuits in the Polaris 0517 slow cooker more than once - the result is always pleasing. The biscuit is fluffy and airy. Sometimes even the squirrels were not whipped to a density, but the baking in the end still came out successful.
This time I made a biscuit for my son's birthday cake. Then she made a cream of boiled condensed milk and a mastic decoration in the form of ninja turtles. The children were delighted.
Lush biscuit in the slow cooker Polaris 0517 - photo recipe:
1. Prepare the products for the biscuit: four eggs, a glass of sugar and flour. A piece of butter, in order to generously grease the multi-pan.
2. Carefully separate the yolks from the proteins. Under the proteins, we immediately take a large container so that all other products can be added there.
3. Whisk the whites into a foam until sugar-free. Enough 3-5 minutes. whipping with a mixer.
4. Now, to the whipped proteins, gradually add sugar, continuing to beat.
5. After 10-15 minutes of whipping, the mass will begin to thicken. In the end, it should look like in the photo.
6. Add yolks to well-whipped whites.
7. And beat again (a couple of minutes). The mass will become a little thinner.
8. It's the turn of flour. Sift it in parts through a sieve directly into a container with beaten eggs. Gently mix the flour with the eggs with a spoon. NOT a mixer!
9. Get this tender dough for the biscuit.
10. Lubricate the bowl of the multicooker with butter.
11. Pour out the biscuit dough.
12. I bake a biscuit in a slow cooker Polaris 0517 ad. On the "baking" mode. Time 50 minutes. The power of this multicooker is 860 watts. The volume of the bowl is 5 liters. If your multi has about the same power, then 50 minutes will be enough. If the power is less, then perhaps the time will need to be increased.
How to bake a biscuit in a slow cooker - a simple recipe
A very simple recipe for a delicious biscuit in a slow cooker. Biscuit in a slow cooker in a hurry
If you really want cake hastily, then this simple biscuit recipe in a slow cooker is just for you! =) Cream and impregnation - absolutely any, to your taste and time that you have. If you want - make the cream yourself, if you want - pour jam, condensed milk or make a cream from a dry purchased mixture. In general, a proven recipe for baking in a hurry from minimum quantity products.
If a time machine actually existed, then I would be transported back to my childhood. For a few minutes, just a little. My childhood was amazing. I had everything a child could dream of - both spiritually and materially. Even in the difficult 90s, I needed little. I had toys, vacations, children's camps, books - just a sea of books. Books were always given and bought everywhere. I read a lot and enjoyed it.
I am only now beginning to understand this, when I already have my own family, husband and child. And I want more kids. Because true happiness lies in them, in children. When you cry, yours is still Small child strokes your head and says: “Mom pachi”, “Mom no way”. And you cry from this even more, because it is sincere, because big surprised gray-blue eyes look into your face and the baby does not understand why mom is crying, but he really wants to calm mom down. And why the mother suddenly suddenly pounces on him and begins to kiss him furiously, hugging him to herself, the child is also unable to understand yet.
Right now, at this moment, I really want to snuggle up to my mother, hug her, talk like we talked before when I lived with my parents. But my mom and dad are far away now, and I have my own adult life. Adult? Passport yes. I want to see my mother more and more often. And I miss my dad so much. He just perfect man! Honest, kind, fair, workaholic and truth-seeker. My dad is big, broad-shouldered, with big strong arms. And still open and such what is. When I was little, I dreamed that my husband would be just like that. The dream came true, but dad is still not enough nearby to advise, help, direct. And when I hear his voice in the receiver, I want to cry with joy.
As a child, my mother taught me that you don’t need to buy a bun for tea in the school canteen - there will be folds at the waist. But you can save pocket money on rolls and buy mascara and lipstick, a new belt for new jeans or new shoes =) And dad said that if he saw me with a cigarette, he would feed me tobacco. And then he laughed, squeezed me and tickled my heels. I screamed and kicked like crazy. Because dad's hands are strong and it was impossible to escape.
And now we have our own daughter. And I will buy her cosmetics with books, and my husband will teach that smoking is bad.
When I'm sad, I bake. I eat little pastries myself, I'm not a big fan of it. But I bake for my husband and daughter. The mysterious aromas of childhood hover in the house - sweet biscuit, cinnamon, apples, raspberry jam and fragrant vanilla. I've had enough of these flavors. The soul becomes warmer and the house is very comfortable. It's like mom is right there. And you don’t need to call her, just call: “Mom, let's drink tea.” And she answered: "Put the kettle on."
Put the kettle on and start baking. simple baking, but such all from distant childhood. good recipe biscuit in a slow cooker to your attention!
The biscuit recipe is the easiest, from 2 eggs. But no worse than the 5, believe me. And the splendor and height of the biscuit rather depends on the quality of the flour that you use.
A simple recipe for a biscuit for a slow cooker - ingredients
- Eggs - 2 pcs
- Sugar - 120 g
- Wheat flour - 100 g
- Baking powder - 2 tsp
- Vanillin - on the tip of a knife
I want to draw your attention to the fact that the height of the cake, in addition to the quality of the flour, also depends on the type of eggs. The smaller the egg, the lower the biscuit. In this case, you need to take more eggs. Instead of baking powder, use 0.5 tsp. soda slaked with vinegar.
Similarly, you can bake a sponge cake of 3, 4, 5 eggs - increase the amount of flour, sugar and baking powder.
And now I’ll tell you how to bake a biscuit in a slow cooker from two eggs in steps:
Pour sugar into the eggs.
Whisk until fluffy, about 6-8 minutes. The more magnificent, the better.
Mix the baking powder with flour and add this mixture to the beaten eggs.
Mix well with a spatula. Ready:
Lubricate the multicooker bowl with butter and pour the dough.
We cook in the “Baking” mode for about 40-50 minutes. It is better to check the readiness of the biscuit yourself.
Insert the steamer basket and turn the steamer bowl over.
Here is such a simple biscuit turned out. Easy peasy.
Now we collect the biscuit cake.
Cut the biscuit first in half, then each half across. It turns out four half pieces =)
What you will coat with biscuit cakes depends on you: cream, honey, jam, thick jams and jam, condensed milk, chocolate mousse and so on.
For this cake, I used honey, and. If the honey is already thick, it can be heated up to 40 degrees.
I poured honey on the bottom layer of the biscuit for impregnation.
Then smeared thick custard.
On top of the second cake: again a little honey and a layer.
The remaining two cakes missed similarly to the previous ones.
A little coffee on top for contrast.
It does not take long to soak such a cake. Cakes are soft, airy.
I made the cake in the evening and ate in the morning. But a couple of hours will be enough.
Have a hearty tea party, friends!
The husband said that he had never had such a breakfast =)
But he didn’t refuse the cake, he ate it, drank coffee and left for work.
Calorie biscuit in a slow cooker = 315 kcal
- Proteins - 8.2 g
- Fats - 4.8 g
- Carbohydrates - 61 g
Cooking time: 1 hour
Sweet aromas and pleasant memories to you =)
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 finished cake will not be fluffy and soft.
First, the eggs must be chosen 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 big eggs;
- 60 ml vegetable oil;
- 1 tsp baking powder.
At the first stage, we will prepare 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.
The next step is to combine the coffee drink, vegetable oil and beaten yolks. All this is well mixed with a mixer and gradually introduce the flour, sifted with baking powder, without stopping to stir. In the end it will 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. Ready biscuit it turns out very airy and soft, so it can not be impregnated 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 the dough in a circular motion until the lumps disappear and it becomes uniform 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 supported 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 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 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 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 home baking? It should be noted that this is not one or two rules, but a whole range of measures aimed at achieving an excellent result.
to content 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.
- 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.
- 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.
- 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.
- Early extraction of pastries, as a rule, makes a kind of bowl out of a beautiful even biscuit. Make sure the dough bakes evenly.
- 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 that signals the readiness of a biscuit is its appearance, if you find that in the form the baking has shrunk somewhat, 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.
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 have heated 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 whites 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. Biscuit recipe contains a large number of eggs, for some this smell in the finished product is not noticeable, 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 is added to the dough, or various artificial food flavors.
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 It has 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 others topical issuesBiscuit 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.
- How long to bake a biscuit in a slow cooker? classic look Biscuits are baked in a special mode for 60 minutes.
- How to understand that the biscuit is ready? Everything is quite simple: you can pierce it with wooden skewer. If it lags behind well, then the product is ready.
- 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.
- What to do, if sponge cake dries quickly? You can keep it fresh with an apple. Put the product in a cardboard box, and cut fruit next to it.
With the advent of the electric miracle saucepan, many housewives breathed a sigh of relief, because this smart kitchen appliances not only greatly simplifies the daily culinary chores, but also guarantees high taste qualities dishes cooked in it. Most models of this kitchen gadget are equipped with a special baking program that creates ideal conditions to get quality finished product, so a biscuit in a slow cooker, as a basis 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 others. delicious desserts. In addition, skillfully prepared biscuit cake in a slow cooker, simply sprinkled powdered sugar or decorated with berries, can easily act as self-dish for morning or evening tea.
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 – 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.
For 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 (soda, baking powder, cocoa, vanillin, starch) are indicated in the recipe, 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 multicooker lid - 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 biscuit dough in a slow cooker is baked evenly, increasing as much as possible in volume, and its 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 classic biscuit for a cake in a slow cooker, it is prepared from only 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 the original step by step recipes with photo different types biscuit cakes to create 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 beautiful birthday cake. You can soak classic biscuit cakes sour cream, but oil 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 make a biscuit with cocoa. This cake can be baked classic recipe by simply adding cocoa powder to it. However, it should be remembered that the number given ingredients must be subtracted from the main mass of flour so that in the end the cake does not turn out to be too thick and knocked down. The perfect addition for a cup of tea will be original chocolate cake with orange cream based on cocoa biscuit.
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 chocolate biscuit need 55-60 minutes at a temperature of 140 degrees.
Before using the finished product as a basis for sponge 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 lush, light and fragrant biscuit cake is obtained using hot water. In boiling water, you can bake both vanilla and chocolate biscuits. This cake base goes well with butter cream, and if you pour the cake chocolate icing and decorate with pieces of fruit, it will turn out beautiful and incredibly delicious biscuit ny 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 lush biscuit in a slow cooker - 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 layer is often prepared in conventional oven, but in an electric miracle stove, 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 air texture and 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 magnificent, beautiful and tasty biscuit, for which any cream would be suitable, take into service the following great recipe chiffon biscuit cake in a slow cooker. It differs from the rest in its highly porous structure, which gives finished product extraordinary airiness - for this, the 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 sponge cake using regular soda like 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. Cook this flour product not difficult, 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 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 saucepan and love juicy apple pies, learn how to cook fluffy biscuit charlotte in a slow cooker. Its recipe is very simple necessary products is minimal and will always be found in the kitchen of any housewife, and a delicate, mild taste and an 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 apples, cut into large cubes, sprinkle a little lemon juice.
Mix the eggs with sugar, using a mixer, turn into a lush, thick mass.
Add all dry ingredients, mix thoroughly.
AT ready dough put the chopped apples, 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.
A great addition to your morning cup of coffee light curd biscuit cake. It turns out airy and incredibly tasty, nutritious, but not very high in calories - the best option breakfast and you can't imagine. The recipe for such a dessert is simple, but the result will surely please any hostess. How to cook the most tender cottage cheese biscuit in the 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.
According to this recipe, it turns out really the most airy biscuit in the world in a slow cooker!
Finally, a miracle happened, and I got such a delicious biscuit. True, it could not have done without my hardworking assistant - the Redmond M 90 multicooker did everything perfectly.
Now I can just boast perfect biscuit- light, airy and unrealistically high. My many years of torment in search of a successful test ended.
Biscuit dough did not want to rise in a conventional oven. There were always some failures - either the middle would rise like a mushroom, or the edges would burn ... And there was no question of cutting the biscuit into three parts, because there was nothing to cut. With difficulty, a modest biscuit was baked, which could not boast of either splendor or lightness.
Not so long ago, on the Internet, I began to come across photos of simply luxurious biscuits that amazed me with their splendor. They seemed to me a pipe dream until I found out who bakes such beauty.
And she turned out to be a sorceress - the Redmond multicooker. Luxurious pastries in a slow cooker turned out to be one of the reasons for the appearance of this “wonderful saucepan” in my house. To my great joy, it turned out that all the dishes in the slow cooker are very tasty.
Recipes for the Redmond multicooker delight with their diversity - you can cook almost anything, from porridge to preparations for the winter. The recipe book for the multicooker that comes with the kit was very useful. It has 200 recipes various dishes designed specifically for this model. One of the most good recipes in the slow cooker is, of course, a luxurious biscuit that you can cook without any effort.
Air biscuit in a slow cooker (classic), necessary products
- Chicken egg (preferably homemade) - 4 pieces;
- Sugar - 160 grams;
- Premium flour - 160 grams;
- Vanilla sugar - 1 sachet;
- Baking powder - an incomplete teaspoon;
- If you want to bake a chocolate biscuit, then you will need cocoa - 1 - 2 tbsp.
Air biscuit in a slow cooker, cooking steps:
Most fluffy biscuit ready in the multicooker. With it, you can allow any of the most daring cake recipes based on it. Enjoy your meal!
An ideal biscuit in a slow cooker - even for novice housewives. All secrets are here!
