Biscuit in a slow cooker. Biscuit in a multicooker recipes

The technological sequence of preparing a biscuit in a multicooker 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 over in the multicooker at the end of the process. It is important to bake on the other side, otherwise the dish will not brown evenly, but only on the bottom. The variety of biscuit recipes that are prepared in a slow cooker is great. Here are the main options: chocolate sponge cake in a slow cooker, simple sponge cake in a slow cooker, sponge cake with boiling water in a slow cooker, kefir sponge cake in a slow cooker, honey sponge cake in a slow cooker. The multicooker allows you to prepare fluffy sponge cakes. It turns out special in a slow cooker. You can also prepare a short sponge cake for a cake in a slow cooker.

If you want, make a classic sponge cake in a slow cooker, or if you want, experiment. The multicooker will ensure baking dishes according to traditional recipes, and also, if desired, will help carry out your experiment. The main thing is that baking a sponge cake in a multicooker will completely save you from the troubles associated with uneven baking of the dough. In the machine, the humidity is maintained at the required level, so the biscuit is baked evenly and does not burn.

Although the recipes for sponge cakes in a multicooker are different, the base of the dough is always the same - a few eggs, a little flour, 1 cup of sugar. Prepare a biscuit in a slow cooker, use the photo as your assistant. Sponge cake in a slow cooker, recipe with photos are your main clues at the initial stage. With them, you can master any recipe, even a complicated recipe for chocolate sponge cake in a slow cooker, without difficulty.

Also take into account the step-by-step recommendations from our website. Have a plan to make sponge cake in the slow cooker? The step-by-step recipe will very clearly tell you all the intricacies of this art and will tell you the nuances of preparing the right sponge cake in a slow cooker. A step-by-step photo will once again emphasize and confirm every word of the instructions. When preparing sponge cake in a multicooker, a step-by-step recipe with photos is the main thing for beginners. When you become a master of preparing this dish, when you create your own version, for example, a chocolate sponge cake in a slow cooker, we are ready to adopt the recipe with a photo from you. We are sure that your biscuit in a multicooker, photographed step by step, described and sent to us, will be of interest to many housewives.

In the meantime, you might be interested in our tips on how to cook a biscuit in a slow cooker:

Fill the multicooker mold 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.

The biscuit dough should not be shaken, otherwise its structure will be disrupted and 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 multicooker lid immediately after the signal. Leave the sponge cake for a few minutes. It will reach and then easily come out of the mold.

The flour must be sifted before cooking, then the baked goods will become fluffy.

Sugar must be added exactly according to the recipe. A small amount of sugar will cause your baked goods to be pale. If there is more sugar than necessary, the dish may burn.

It is also important to prepare baking ingredients in clean containers. Baking easily absorbs foreign odors; the dish will have an unpleasant foreign aftertaste.

Products:

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

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

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

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

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

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

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

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

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

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

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

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

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

9. You will get such a tender biscuit dough.

10. Grease the multicooker bowl thoroughly with butter.

11. Pour in the biscuit dough.

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

13. After the end of the program, the fluffy sponge cake in the Polaris 0517 multicooker will be ready.

Thanks to new technologies, even the most novice cook can prepare a biscuit. Biscuits prepared in a slow cooker turn out to be very soft and aromatic, for this reason they will appeal to everyone without exception. This type of baking is perfect for making all kinds of cakes and pastries.

Ingredients:

3 fresh eggs;
200 g sugar;
200 g of premium wheat flour;
150 ml milk;
50 g sunflower oil (you can use other unscented oil);
½ bag of baking powder (baking powder);
a little vanilla.

Preparation:

Beat the eggs with a mixer until fluffy. Add sugar little by little and continue beating.
Add milk, butter. Whisk. Mix flour with baking powder and vanilla. Sift.
Add to beaten egg mixture. Stir the dough until smooth. Place the resulting dough into the slow cooker.
For the biscuit recipe, set the multicooker to the “Baking” program. Time 60 minutes. Close the lid. Click "Start".
After the signal, you can leave the multicooker on heating so that the biscuit browns, if you prefer a darker color.
Cool.
Cut into cakes.
Apply 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 sugar;
a bag of vanilla granulated sugar or a pinch of vanilla.

How to do:

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

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

List of ingredients:

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

Procedure:

The most delicious and tender chocolate biscuit made in boiling water.
We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes.
Next, pour butter and milk into the mixture.
Sift the flour together with cocoa, soda, baking powder, and then add it into the liquid piece by piece.
All that remains is to pour a glass of boiling water into the mixture and stir quickly.
Place the dough in a greased pan and bake for at least 1 hour.

Sponge cake for a multicooker recipe 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 water;
125 ml vegetable oil;
3 squirrels;
4 whole eggs;
a pinch of salt.

Cooking steps:

We start by preparing cocoa.
Pour boiling water over the powder, stir completely and let cool.
Separate 4 yolks and grind them with 150 grams of granulated sugar.
Pour cocoa into the mixture, followed by butter. Sift the flour along with salt and baking powder.
In several stages, add flour to the liquid, while constantly whisking the mass.
In another bowl, beat all the whites and 50 grams of sugar, and then carefully fold them into the dough.
Pour the future dessert into a greased bowl and bake for 80 minutes.

Advice! To ensure that the dessert turns out lush, you can replace 1 tablespoon of flour with the same amount of corn or potato starch.

Once ready, leave the cake in the mold. It is important to turn the baked goods upside down and fix the pan in this position until it cools. This will help the chiffon not to settle.

Kefir biscuit 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:

Beat the cooled eggs, adding granulated sugar little by little.
When the mass increases and becomes airy, it’s time to pour in the melted margarine.
Next is the turn of kefir.
Mix all components.
Combine baking powder with flour and sift over egg mixture.
Use a spoon to gently stir the dough until smooth.
Grease the multicooker pan with butter and place the dough in it.
Set the “baking” mode and the timer to 60 minutes.
When the device informs you that baking is ready, press “stop” and leave the cake to heat for 15 minutes.
And only then can you turn off the device, take out the pie, decorate it and serve it.

Classic recipe for sponge cake in a slow cooker

We will need:

Wheat flour - 150 grams;
Chicken eggs in the amount of 5 pieces;
Granulated sugar - 150 grams;
A little butter to grease the pan.

Procedure:

First, beat the eggs with sugar.
Add sugar to eggs and beat.
You need to beat well to enrich the mixture with oxygen to make it very fluffy.
The readiness of beaten eggs can be determined by the volume; it will increase greatly.
You won’t get a stable pattern like a whipped egg white, since we beat the eggs together with the yolks.
Next, we will gradually introduce flour into the egg mixture.
It is always better to sift flour before use; this will remove unnecessary ingredients in the flour and enrich it with oxygen.
Oxygen is extremely important for cooking dough dishes; it gives them fluffiness.
Gradually add flour to the beaten eggs and mix thoroughly with a wooden spatula or you can use a mixer with dough attachments.
You should get a homogeneous thick dough mass ready for baking.
Now we prepare our multicooker.
To do this, you need to take a multicooker bowl and grease it with butter.
This is necessary so that the finished biscuit does not stick to the mold.
You can lubricate it with a brush, but it will be much more convenient to lubricate it with your hand.
Lubricate everything thoroughly, without skipping.
The form is smeared.
Transfer the mixture into the multicooker bowl.
If the dough has not spread evenly throughout the pan, take the bowl and shake slightly.
Place the bowl of dough in the multicooker, set the “Baking” mode, time - 50 minutes, and press “Start”.
After the time has passed, leave the biscuit in the turned off multicooker for another 15 minutes so that it can rest.
We check readiness by piercing it with a wooden toothpick. If the toothpick is dry along its entire length, then the sponge cake is ready.

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

Take out the bowl, cover it with a plate and turn it over.
Raise the pan and the sponge cake will remain on the plate.
It is important not only to prepare any dish deliciously, but also to serve it beautifully.
You can cut our dessert into portions, place it on a dish, sprinkle with powdered sugar and decorate with flower petals.
Or cut into two cake layers and spread with cream and you will 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 remove the eggs from the refrigerator an hour before cooking. When whipping, they should be at room temperature, only in this case the sponge cake will turn out successful.
2. Prepare the multicooker for baking. To do this, grease the bottom of the multicooker with any oil.
3. Sift the flour and vanilla through a sieve several times. This is done so that the flour is enriched with oxygen.
4. Break the eggs into a deep bowl; there is no need to separate the whites from the yolks. Pour sugar in there and good to go! whisk everything together. It is best and most convenient to do this with a mixer.
5. After the egg mixture has acquired a fluffy and foamy mass, add sifted flour and vanilla there - gradually. Stir with a wooden spatula, clockwise.
6. Now carefully pour the resulting mass into the multicooker. And bake at a temperature of 150 degrees. For each multicooker, the baking time is individual. Usually 40 minutes is enough for complete cooking.
7. Remove the finished biscuit from the multicooker and let it cool for about several hours.

Bon appetit!

Chocolate sponge cake in a slow cooker

Ingredients:

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

Method for preparing chocolate sponge cake in a slow cooker:
1. Using a mixer, beat the mixture of eggs and sugar for about 10 minutes.
2. Add milk and butter there, mix everything.
3. After the whole mass is mixed, add the remaining ingredients there. Mix the dough.
4. Grease the bottom of the multicooker with any oil and pour our dough into it.
5. Bake for about 80 minutes, using the “baking” mode.
6. Carefully remove the finished biscuit from the multicooker and cool.

Bon appetit!

Biscuit in a slow cooker

Ingredients:

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

Cooking steps:

Measure out the required amount of flour and sugar.
In general, the dish can be baked with classic proportions: 1:1.
I take a little less sugar, 3/4 cup, and this does not affect the quality of the finished baked goods.
It won't be too sweet, that's all.
Sift the flour 1-2 times through a fine sieve to enrich it with oxygen and remove possible lumps.
For the purpose of experimenting, I decided to make a dessert with the addition of baking powder, so I sifted it along with the flour.
I didn’t notice any particular effect, except that the baked goods turned out more porous.
Beat eggs with a mixer until foamy
When the level of egg foam rises, add sugar, continuing to beat the mixture.
Beat until the mixture turns white. It should become smooth, tender, slightly dense.
In order not to precipitate the egg mass, it is better to mix in the flour with a spatula rather than with a mixer.
Gradually add it into the bowl with the dough, mixing with gentle movements from bottom to top.
The spatula (you can use a fork) should lift the dough layer vertically, without making horizontal stirring movements in a circle.
This method of adding flour allows you to maintain the airiness and fluffiness of the dough.
Grease the multicooker bowl with a piece of butter. You only need to lubricate the bottom and a couple of centimeters up from it.
It is better to leave the walls dry: the biscuit will rise well along them, clinging to the dry surface.
Carefully transfer the dough into the bowl, using a spatula to help.
Close the multicooker lid and turn on the “Baking” mode. In Polaris the default time is 1 hour, and this is ideal in this case.
You don’t need to change anything, all you have to do is click “Start”.
The countdown will begin immediately, so in exactly 1 hour the baked goods will be ready.
When the ready signal sounds, you need to turn off the multicooker.
Open the lid, cover the bowl with a towel and pull it out.
After a few minutes, you can remove the delicious-smelling baked goods.
If necessary, run a spatula along the sides of the cake, loosening it from the sides of the bowl.
To remove it from the multicooker, it will be most convenient to use a steamer insert.
It needs to be installed on the bowl.
Then, holding the tab, turn the bowl with the baked goods upside down.
However, when the bowl is turned over, the light part will become the bottom of the baked goods, so it will not be visible.
Otherwise, the sponge cake is impeccable: fluffy, moderately moist, tender and tasty.

Cook with pleasure!

Ingredients:

For the test:
premium wheat flour – 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;
premium wheat flour – 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:

Beat the eggs with a mixer, add the melted cooled butter and regular sugar with vanilla.
Butter can be melted in the microwave
Pour the flour in portions, knead the dough gently, pour into the multicooker bowl, pre-greased with butter.
Turn on the “Baking” mode, cooking time is 45 minutes, when the first 25 minutes have passed, you need to carefully turn the pie over with the other side down so that it bakes evenly
Meanwhile, prepare the custard. Read more:
Beat eggs in a saucepan, add room temperature milk, sugar and flour.
Mix the cream with a whisk and put it on the stove, brew it over low heat, stirring constantly
The first half of cooking the pie has passed, turn it over
As soon as the cream begins to gurgle and boil, turn it off, add butter and set it on the windowsill to cool.
Pour three tablespoons of cream into a bowl, add cocoa, mix
We take the pie out of the multicooker, it’s ready! Cut it in half, so we have two cake layers
Pour out some of the cream, lay out the banana cut into rings and soak them in syrup
Cover with the second cake layer and spread with the remaining cream.
Pour the cocoa cream into a plastic bag, make a hole and draw a car, you can use a pastry bag.
For beauty, spread almonds over the entire diameter of the cake.
Let it sit for an hour to soak.

Ingredients:

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

Cooking method:

Very important: there should not be even a hint of yolk in the whites, otherwise the whites and sugar will not thicken (this has been tested, so don’t risk it!). If the yolk does burst into white, do not use this, take another egg and carefully separate the whites from the yolks.

Prepare all the ingredients.
Measure flour, sugar, starch, preferably on a gram scale for accuracy.
It is better to immediately divide the sugar into two equal parts.
Sift the flour.
Separate the whites from the yolks.
I recommend separating the whites from the yolks in a separate container, and then putting everything into different cups.
Grease the multicooker bowl with butter and sprinkle with semolina, otherwise the biscuit will stick to the edges.
Turn on the multicooker to heat.
Before cooking, it is better to warm up the multicooker in this way.
Beat the yolks with half the sugar with a mixer on low power until white. And put it aside, let it stand.
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.
The whites and water quickly rise into white foam.
Then slowly add sugar in a stream and beat.
When the sugar runs out, increase the power of the mixer and beat the whites into a thick mass.
That is, the mass should not flow out of the container.
It should remain motionless in the bowl.
Usually this takes 3-7 minutes, depending on the mixer. If the yolks do not get into the whites, then everything will work out as it should.
It should be a thick mass.
Then add the yolk, mashed with sugar, to the protein mass and mix with a multicooker spoon. Mix everything carefully, using upward and downward movements.
Then mix the flour with starch and vanillin, and gradually add the mixture to the mixture with the yolks and whites, and mix everything carefully.
There is no need to pour everything out at once, otherwise there will be lumps.
Add flour in parts and mix into the mixture.
Now that you have mixed everything, pour the mixture into the multicooker bowl.
Level the surface so that the cake rises evenly.
Place the bowl in the multicooker and close the lid.
As soon as the multicooker beeps, open it immediately.
Remove the dish using the steam container.
Leave the biscuit in this position and let it cool at room temperature.
After the biscuit has cooled, put it in the refrigerator and let it sit for 3-5 hours, after which it will be easier to cut it into cakes.

Bon appetit!

According to some professionals, it is even more convenient to implement some culinary ideas with the help of an electronic assistant. In particular, the process of preparing biscuits can bring considerable pleasure to the cook if he has a smart machine at his disposal with a special “baking” program. Recipes for biscuits in a multicooker are a section of cooking that is constantly updated with new ideas, which will primarily be of interest to those who like to cook quickly, tasty, minimizing possible hassle.

The five most commonly used ingredients in recipes are:

By the way, such ideas do not at all exclude initiative, although many of them involve a classic dessert baking scheme, which opens up wide opportunities for the pastry chef to experiment and gain experience. The options shared by culinary masters differ in the sets of ingredients for the dough, the choice of cream, as well as the combination of the latter with impregnations and fruit fillings. What can we say about the design - when it comes to the presentation of this dish, the pastry chef can be guided by his imagination.