Biscuit dough in a slow cooker. Biscuit recipes in a slow cooker

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. You will get such a tender dough for a 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.

Although the slow cooker is not the most popular household appliance in the kitchen, it always helps me out when baking biscuits. I stopped cooking them in the oven a long time ago, because they rarely turned out to be successful: either they burn, then they don’t rise, then, on the contrary, they rise so that I wash the oven for half an evening. All in all, a waste of money and time. The biscuit in the Redmond slow cooker does not cause such troubles, it is always well-baked, fluffy, airy and soft.
Several options for preparing a magnificent delicious biscuit in the Redmond slow cooker, we use the Redmond RMC-M4505 model.

Taste Info Charlotte and biscuit

Ingredients

large chicken eggs - 3 pcs.;
sugar - 0.5 cups;
white wheat flour - 0.5 cups;
sunflower oil - 3 tbsp. l.;
baking powder for dough - 1 tsp;
steep boiling water - 3 tbsp. l.;
butter or sunflower oil - for greasing the form.

How to cook on boiling water with the addition of sunflower oil in a Redmond slow cooker

Combine the eggs with sugar and beat with a mixer (or blender).

We need to achieve a white lush mass, at least twice as large in size, so tune in to standing with a running mixer in your hands for 5-7 minutes.

Next add the baking powder and sift in the flour. Gently, slowly, with a spatula, mix them into the sugar-egg mass.

To taste at this stage, she reminded me of vanilla marshmallows, just as sweet and melting in your mouth. The matter is small. Boil water in a kettle or in a saucepan on the stove, pour into the dough and immediately add sunflower oil, mix. Transfer the dough to the greased bowl of the Redmond multicooker, install it in the household appliance, close the lid and start the “Baking” mode.

An hour later, the biscuit is ready. To be sure, test it with a toothpick. Do not take it out immediately, let it stand for 10 minutes with the lid closed in the "Keep warm" mode. Cut the pastry into portioned pieces and treat your home, you can sprinkle the biscuit with powdered sugar before serving, as in the photo.

Classic biscuit in the Redmond multicooker

Ingredients:

sugar - 1 cup;
chicken eggs - 5 pcs.;
vanillin - 1 g;
white wheat flour - 1 cup;
baking powder for dough -1 tsp;
butter - for greasing the bowl.

Cooking:

Break the eggs into a deep bowl, add sugar and, using a mixer, beat everything into a white fluffy mass for about 10 minutes.
Now add vanillin to the sugar-egg mixture and gradually add the sifted flour. Gently using a spoon or whisk, as if lifting the mass from the bottom up, knead the dough. In this case, it is undesirable to use a mixer, it is better to do everything manually, so you keep the splendor of the dough and its light consistency. Add baking powder to the dough.
Lubricate the bowl of the multicooker with oil, pour the dough into it, level it on top with a silicone or wooden spatula. Close the lid and set the "baking" mode for 60 minutes.
When the beep sounds, remove the biscuit and let it cool.

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Biscuit on lemonade in the Redmond slow cooker

Ingredients:

sugar - 1 cup;
chicken eggs - 4 pcs.;
vegetable oil (odorless) - 1 cup;
lemonade (any) - 1 glass;
white wheat flour - 2.5 cups;
baking powder for dough - 1 tbsp. l.;
butter - for greasing the bowl.

Cooking:

With a mixer, beat the sugar with eggs for 8-10 minutes until a white fluffy mass is formed.
Pour in vegetable oil and lemonade, mix.
Gradually add flour and add baking powder. Knead the dough.
Pour the dough into the multicooker bowl greased with butter. Set the "baking" mode for 60 minutes.
When the end signal sounds, do not open the lid, but continue baking, setting the time for another 40 minutes.
Remove the finished biscuit on lemonade and cool. It turns out very fragrant, lush and tall.

Some useful tips for making fluffy biscuits

The classic biscuit recipe can be diversified with absolutely any taste, you just need to add a little citrus, coffee, cinnamon, cocoa or other ingredients to it at your discretion.
Before making the biscuit, remove the eggs from the refrigerator 1 hour before cooking. They should warm naturally at room temperature.
It is advisable to sift flour for biscuit several times so that it is saturated with oxygen as much as possible.
To prevent the pastry from deforming, remove it from the bowl not with your hands or a spatula, but with the help of a steamer basket.
While whipping the sugar-egg mass for a biscuit with a mixer, its readiness can be checked like this - run your finger lightly over it, if a groove remains, then everything is ready, you can continue further and add flour.

Many culinary experts believe that biscuit is confectionery bread, because cakes, pastries and even sweets are prepared according to the basic recipe based on biscuit. Although it is a semi-finished product, the biscuit can be consumed without additives, served with a cup of tea, milk, cocoa or coffee. Cooking beginners are advised to cook a biscuit in, because the temperature and humidity set by the Baking program are ideal for uniform baking of the cake. This article will help you learn all the subtleties of its preparation.

To prepare a lush and high cake, you should beat the eggs with sugar for about 10-15 minutes. For this purpose, a whisk or blender is suitable. Biscuit dough is perfect for baking a cake or making cakes in the form of balls put on a stick, etc.

Difficulties when baking in the oven are usually caused by excess temperature, which leads to the formation of a crust, which creates a barrier for moisture to evaporate from the dough. This can cause the inside of the dough not to bake, and the outside of the biscuit may burn.

The most delicious recipes

Classic recipe

Ingredients:

eggs - 4-5 pieces;
1 glass of sugar and flour;
a quarter teaspoon of vanilla sugar;
to lubricate the bowl - a piece of butter.

The recipe for a biscuit in a slow cooker is simple, it will take 15 minutes to prepare the products, 45 minutes to cook, the total duration of the process is 60 minutes.

Eggs should be thoroughly mixed with sugar until foam is obtained, this will take about 10-15 minutes. Add vanilla sugar. Sift a glass of flour thoroughly and mix without beating so that the splendor of the dough does not disappear. Raise it with a spoon from the bottom up, kneading.

Lubricate the bowl of the multicooker with oil, transfer the dough into it and bake for 45-60 minutes, turning on the "Baking" mode (in different models of units, the time is different). After the beep, take out the pastry and let it cool.

Chocolate

A chocolate biscuit for a cake in a slow cooker is a wonderful pastry that can be served with coffee or tea, it can become the basis for the Sheep cake. The recipe differs from the white biscuit by the addition of cocoa powder, while the baking time becomes slightly shorter, up to 45 minutes.

For 8 servings you will need:

1 glass of wheat flour and sugar;
5 chicken eggs;
3 tablespoons of cocoa powder;
a little butter to grease the multicooker bowl.

The whole procedure will take about 1 hour. First, mix the flour with cocoa powder, sift them into a bowl. Divide chilled eggs into yolks and whites.

Beat the yolks and sugar with a whisk or mixer until fluffy. Pour the flour and cocoa mixture into it and mix gently. Beat chilled egg whites for about 7 minutes until stiff peaks. They are ready if the mass does not move when turning the bowl. Gently fold egg whites into chocolate batter. Using the folding method (scooping like a spatula from the bottom up), knead the dough. Lubricate the multicooker bowl with butter and put the chocolate dough into it.

Cook the biscuit in the “Baking” mode for about 45 minutes, then activate the “Heating” mode for 5 minutes. Remove the biscuit using a steamer insert and let it cool.

Would you like to use a sponge cake as a base for a cake? Experienced chefs recommend that it stand for at least 10 hours.

The result will be a delicious cake with a height of 5 cm, the weight of which will be about 550 g. If you cut it into 2-3 cakes and smear with cream, and then decorate with berries, pour over with icing or cream, sprinkle with confectionery powder, nuts, you will get an original cake .

With honey

Ingredients for 6-8 servings:

6 eggs;
180 grams of granulated sugar;
2 tablespoons of honey;
200 grams of flour;
a teaspoon of baking powder;
a pinch of salt;
20 grams of butter.

First you need to separate the yolks from the whites (take the eggs at room temperature). Add a pinch of salt to the proteins, beat them until white foam, about 10 minutes. Divide the sugar into 3 parts, add a third of its amount to the foam and beat, add the 2nd part of the sugar, mix again.

Beat the yolks with the rest of the sugar, and then pour in the honey. Add the yolk-sugar mixture to the proteins, mix again.

Sift flour into a bowl with eggs, mix thoroughly with a silicone spatula, moving it in one direction. At the end, add soda or baking powder, mix.

Lubricate the bowl with a piece of butter, pour in the mixture and activate the "Baking" mode for 45-60 minutes (depending on the model of the kitchen device, strictly according to the instructions).

Based on kefir

Ingredients for 6 servings:

5 eggs;
a glass of sugar and flour;
100 milliliters of kefir;
2 teaspoons of butter (butter or vegetable);
15 g vanilla sugar.

Whisk the eggs thoroughly in a deep bowl. Pour in the sugar and mix gently with a mixer. Pour half a glass of kefir, sift a glass of flour here, pour vanilla sugar. Then grease the bowl with a spoonful of butter and transfer the dough. Activate the "Baking" function for 1 hour.

Although cocoa powder is not added to this dough, the cake takes on a chocolate hue due to the jam.

Ingredients for 6 servings:

300 g of sugar;
a glass of currant jam;
a glass of kefir;
2 cups of flour;
half a teaspoon of soda;
a tablespoon of butter.

Whisk the eggs in a high bowl until white foam is obtained. Add sugar and kefir, and then gradually pour in the jam. Sift flour and baking soda into this bowl. Lubricate the bowl with oil, pour the dough into it and start the “Baking” mode.

Biscuit cakes with buttercream

Biscuit Dough Ingredients:

6 eggs;
a glass of sugar;
a glass of flour;
a bag of vanilla sugar;
a teaspoon of baking powder.

For cream:

250-gram pack of butter;
can of condensed milk.

For impregnation:

100 g of sugar;
half a glass of water;
a teaspoon of vanilla essence;
cognac or rum.

Mix sugar with eggs and vanilla sugar with a mixer for 10 minutes. up to 4x volume and white. If the mass is well whipped, then a trace of the whisk remains on it, this is an indicator of readiness.

Sift flour into another bowl, add baking powder and mix well.

Gently pour the flour into the mixture of eggs and sugar, mix with movements from the edges to the center, quickly and in one direction. Lubricate the multicooker bowl with vegetable or butter. Put the dough into it, smooth it well. Bake the cake until light golden brown. Cool it down completely.

To prepare the syrup, pour sugar into water, bring to a boil, stirring to dissolve. Cool the syrup and add vanilla essence, cognac or rum to it.

To prepare the cream, beat the butter with a mixer until the mass becomes fluffy and airy, about 5 minutes. Without ceasing to beat the mass, introduce 1 tablespoon of condensed milk into it until the cream becomes airy.

Assemble the cakes by cutting biscuits out of the cake with a metal mold (their diameter can be 4-5 centimeters). Crumble the scraps with your hands to sprinkle the cakes. Soak each cake with syrup.

Lubricate the halves with a layer of cream, glue them together, grease the sides and top. Roll the cakes in crumbs from the biscuit scraps.

You can decorate cakes with cream, sprinkle with grated chocolate or cooking powder, refrigerate for 2-3 hours.

If you take the cake out of the oven right away, it will fall off.
Be sure to separate the biscuit for the roll from the mold hot, otherwise it will dry out and crumble. For other desserts, cool the cake to room temperature and then remove from the multicooker bowl. It is better to cut it no earlier than 4 hours after baking.
The biscuit bowl must be clean and free of grease or moisture, otherwise the dough will not be fluffy.
The sequence of whipping the components is important: first beat the yolks (or whole eggs), then add sugar, and then flour.
Eggs should be beaten at the maximum power of a blender or combine until an elastic foam is formed, while it will increase by 4 times in volume. If using a whisk or a hand mixer, beat the dough in 1 direction, otherwise it will settle. The mass of eggs will be similar in consistency and color to whipped cream.
Pour sugar into the mass of eggs gradually, otherwise it will lose splendor, stir until the eggs are completely dissolved.
When adding flour, reduce the speed of beating, little by little, some use a whisk so that the mass does not settle during beating. Kneading the dough after adding flour should be done at high speed so that the biscuit becomes more magnificent.
Adding zest, raisins, dried apricots and other ingredients is best done after kneading the flour, and very carefully so that the tender biscuit does not fall off.
Many people recommend using parchment that has been oiled (not floured) so that the biscuit does not stick to the pan. The form should be cooled before cooking by placing it in the refrigerator in advance so that the biscuit becomes tender.
After kneading the dough, do not insist, but bake immediately. When preparing a biscuit, try not to make noise and avoid fuss around, it is delicate and can settle from harsh sounds.
If the biscuit for the cake in the slow cooker is ready, this can be seen from the golden crust, there are no dents on it when lightly pressed with a finger, and if you pierce the cake with a wooden stick, it will remain dry.
It is better to leave the finished biscuit in the bowl for 10-15 minutes, and then carefully remove it from it. Place the mold on a damp towel to make the cake easier to move away from the edges. Using the recipes from the article, take a look at the step-by-step photos to make the cooking process clearer.
Biscuits can be soaked in juice or syrup using brushes or watering cans. When preparing a biscuit for a roll, add a little butter to the dough to increase the elasticity of the cake. Parchment paper will help to roll up the roll easily. The filling for the roll should be taken thick so that it does not flow out.

Conclusion

Biscuit is ideal for making a variety of pastries and cakes, and by adding berries or fruits to the dough, you get a fragrant charlotte that can be served with tea.

We hope that you learned a lot of useful things from this article and used the biscuit recipe in a slow cooker to please your loved ones with fragrant fresh pastries.

Biscuit is called "culinary bread" for a reason. It is the basis of many confectionery products: from simple pastries to exquisite cakes. Therefore, it is very important for every housewife to learn how to bake it correctly.

With the advent of multicookers, there was no need to constantly monitor the temperature and time, and the most important moment was kneading the dough for a biscuit. Next, we will learn how to do it right.

Biscuit in a slow cooker: highlights

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

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

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

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

Classic biscuit in a slow cooker

For this recipe you will need:

6 eggs;
180 g of granulated sugar;
1 glass of flour;
1 tbsp starch (potato);
sachet of vanilla sugar.

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

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

Chocolate biscuit in a slow cooker

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

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

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

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

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

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

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

Biscuit on condensed milk in a slow cooker

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

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

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

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Secrets of a successful biscuit

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

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

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

However, this "Olympus" is not so easy to conquer, and often the ardor of cooks fades at the sight of a failed masterpiece. So much work, and all down the drain. It is not surprising that the activity of the confectioner, begun so spontaneously, is reinforced by a mass of pressing questions: “Why is the biscuit raw inside, how many minutes does it need to be baked, at what temperature or why does it settle?” and others, others...

However, it is worth dealing with everything in order.

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

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

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

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

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or sour-milk products, and pay special attention to vanilla or any other flavor, since potato starch contributes to the oppression of the taste of the finished product.

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Question number 2: How to make a fluffy biscuit?

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

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

Many hostesses have had to deal with such a problem that when baking, the biscuit does not rise, and if it rises, then after that it necessarily falls. And it becomes so insulting, because we are trying to observe all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for such a “pig” behavior of the cakes.

The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can let air through, thereby violating the temperature, this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to an uneven distribution of heat and the cake threatens to turn out to be lopsided. And this is just one of the factors why the biscuit settles after baking.
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 signaling the readiness of the biscuit is its appearance, if you find that the baking has shrunk somewhat in the form, that is, it has moved away from the walls, then this can be regarded as the readiness of the product.

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

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

Large dose of sugar

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

Temperature regime

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

How to bake a biscuit

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

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

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

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

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

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

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

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

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

Heat

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

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

An overdose of flour

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

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Question number 8: Why is the biscuit rubbery?

One of the most popular mistakes in cooking biscuits are eggs, or rather, their wrong beating. Firstly, the eggs should be very carefully divided into 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. The biscuit recipe contains a large number of eggs, for some this smell is not noticeable in the finished product, but some especially sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store goods. In addition, those shortbreads, which include soda, also smell of an egg.

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

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

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

The "enemy" shortcake in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g.
Butter biscuit has an energy value close to 300 kcal per 100g.
If you add cream, jam and other mazukalki, with which it is so plentiful to coat the confectionery, then you can safely, spitting on all diets, crunch the cake without a twinge of conscience. And why is there, if 0.1 kg contains more than 400 kcal, then what's the difference how much to eat, you still won't get thinner.

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

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

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

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

How long to bake a biscuit in a slow cooker? The classic type of biscuit is 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 a 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 the biscuit cake dries quickly? You can keep it fresh with an apple. Put the product in a cardboard box, and cut fruit next to it.

Perhaps the biscuit seems to you a very capricious pastry. However, if you have a multicooker, this is no longer a problem. Just a couple of skills, and the technique will do the rest.

Biscuit prepared according to the classic recipe is often called confectionery dough or bread in culinary literature. Without a biscuit, you can’t cook many sweets: the most delicious cakes, the most enchanting cakes, and even sweets! On this basis, many consider the biscuit to be a semi-finished product, but this is not so. The biscuit itself is an excellent delicacy. It goes well with a variety of drinks, and tea is by no means the only one on the list of suitable ones: the biscuit is good with red wine and fruit liqueur.

Many housewives are afraid to bake a biscuit, considering it a capricious pastry. They say that it is not possible to accurately calculate the baking time, and no secrets are given. However, today, with the advent of the slow cooker, making a biscuit has become a simple matter. To make a biscuit in a slow cooker with an excellent result, only one condition must be met - “preparatory”. Here's how: beat the eggs well with granulated sugar, and then gently and gradually add flour to them. Everything else is a matter of technique.

Ingredients

chicken eggs - 5 pcs. (must be fresh)
granulated sugar - 1 cup
flour - 1 cup
a pinch of vanilla - optional

The multicooker YUMMY YMC-502BX was used in the work.

Cooking

Wash eggs and break into a dry deep bowl, add sugar.

Whisk eggs, sugar and vanilla together until fluffy. It is best to beat with a mixer until the sugar dissolves. This takes approximately 10 minutes. As a result, a white mass appears in the bowl, increased in volume.

A small nuance: the eggs must be at room temperature, otherwise they will not beat properly. It is best to take them out of the refrigerator beforehand, but if this is not done, they can be dipped in warm water and kept there until they reach the desired temperature.

So, eggs with sugar and vanilla - the basis for biscuit dough - are beaten. Now flour. Gently, in small parts, add flour.

Biscuit dough should be kneaded with a whisk, spoon or wooden spatula, lifting the dough from the bottom of the bowl to the top. Beating with a mixer is not recommended, as all the splendor of the dough may be lost.
The result should be a dough of a homogeneous consistency.

The next step is baking a biscuit in a slow cooker.

Prepare the multicooker bowl by lubricating its bottom with any oil. You can sprinkle a little more flour or, for reliability, cover the bottom of the form with parchment.

Carefully pour the dough into the multicooker bowl and turn on the “Baking” program for an hour.

Important: biscuit dough should not remain on the table for a long time - it can settle and lose its lush volume. Under no pretext should you open the lid of the multicooker in the first 25 minutes of cooking - the biscuit will immediately settle. (And if you cook a biscuit not in a slow cooker, but in an oven, it is recommended not to open the oven and not even slam the kitchen doors!)

When properly cooked, the biscuit should rise a few notches.
The readiness of a classic biscuit is checked by pressing on its middle. If the biscuit is baked, then it will spring back and return to its place. If this does not happen, then it needs to be baked a little more.

After a beep indicating the end of cooking, you need to get the biscuit out of the multicooker using the steaming bowl and cool for 1-2 hours. That's all!

Now the biscuit can be used to make your favorite cakes. If you prepared it for a reason, but for the purpose of further use, make a biscuit in the evening and collect the cake in the morning.

However, the biscuit is very tasty and without any creams, it can be soaked in sugar syrup and served with tea or sweet red wine.