Thanks to new technologies, making a biscuit is within the power of the most novice cook. Biscuits cooked in a slow cooker are very soft and fragrant, for this reason they will be enjoyed by everyone without exception. This pastry is perfect for making all kinds of cakes and pastries.
Ingredients:
- 3 fresh eggs;
- 200 g of sugar;
- 200 g wheat flour premium;
- 150 ml of milk;
- 50 g sunflower oil(other odorless is possible);
- ½ sachet of baking powder (baking powder);
- some vanilla.
Cooking:
- 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 a biscuit, according to the recipe, put the multicooker on the “Baking” program. Time 60 minutes. Close the lid. Click Start.
- After the signal, the slow cooker can be left on the heat to brown the biscuit if you like a darker color.
- Cool down.
- Cut into crusts.
- Smear with cream. Read more:
Bon Appetit!
Classic biscuit in a slow cooker
Products for cooking:
- 4 large eggs (if there are no large ones, take 5 small ones);
- 1 cup high quality flour;
- a little less than 1 cup of sugar;
- a bag of vanilla granulated sugar or a pinch of vanilla.
How to do:
Eggs for sure room temperature beat with a mixer until they are foamy. Then add sugar and beat for another 8-10 minutes: first at medium speed, and at the end at the highest.
Important: If you use vanilla sugar, add it to regular sand and beat with eggs. If vanillin is used, it should be mixed with flour.
- We sift the flour two or three times to enrich it with oxygen as much as possible.
- We lay in the whipped mass in parts, while gently mixing the contents of the bowl from top to bottom. At this stage, you can not use a mixer, otherwise the dough will instantly settle.
- 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 of water and milk;
- 2 eggs;
- 2 cups of sugar and flour;
- 6 tablespoons of cocoa;
- 0.5 cups of refined vegetable oil;
- 1.5 teaspoons of baking powder and soda;
- 20 grams of vanilla sugar.
Procedure:
- The most delicious and tender chocolate biscuit on a boil.
- We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes.
- Next, add butter and milk to the mixture.
- Sift the flour together with cocoa, soda, baking powder, and then add it to the liquid in parts.
- It remains to pour a glass of boiling water into the mass and mix quickly.
- Place the dough in a greased mold and bake for at least 1 hour.
Biscuit for cake in a slow cooker recipes with photos
Grocery list:
- 200 grams of sugar and the same amount of flour;
- 60 grams of cocoa powder;
- 10 grams of baking powder;
- 175 ml of water;
- 125 ml of vegetable oil;
- 3 proteins;
- 4 whole eggs;
- a pinch of salt.
Cooking steps:
- We start by making cocoa.
- Pour the powder with boiling water, stir completely and let cool.
- Separate 4 yolks, grind them with 150 g of granulated sugar.
- Pour in the cocoa mixture, followed by the butter. Sift flour together with salt and baking powder.
- In several stages, we add flour to the liquid, while constantly whisking the mass.
- In another bowl, beat all the proteins and 50 grams of sugar, and then carefully introduce them into the dough.
- Pour the future dessert into a greased bowl, bake for 80 minutes.
Advice! In order for the dessert to turn out to be magnificent, you can put the same amount of corn or potato starch instead of 1 tablespoon of flour.
After the readiness, leave the cake in the form. It is important to turn the pastry upside down and fix the form in this position until it cools. This will help the chiffon not settle.
Biscuit on kefir in a slow cooker
Components:
- 3 eggs;
- a glass of kefir;
- 2 cups of flour;
- a teaspoon of baking powder (or 0.5 teaspoon of soda quenched in kefir);
- 150 grams of sugar;
- 100 grams of margarine.
- Beat the chilled eggs, gradually adding sugar to them.
- When the mass increases and becomes airy, it's time to pour in the melted margarine.
- Next is the turn of kefir.
- We mix all the components.
- Combine the baking powder with flour and sift into the egg mass.
- With a spoon, carefully bring the dough together until smooth.
- Lubricate the multicooker pan with butter, put the dough in it.
- We set the “baking” mode and the timer time to 60 minutes.
- When the device informs about the readiness of baking, you should press “stop” and leave the cake on heating for 15 minutes.
- And only then you can turn off the device, take out the cake, decorate it and serve it to the table.
Classic biscuit recipe in a slow cooker
We will need:
- Wheat flour - 150 grams;
- Chicken eggs in the amount of 5 pieces;
- Sugar - 150 grams;
- A little butter for greasing the mold.
Procedure:
- First, beat the eggs with sugar.
- Add sugar to eggs and beat.
- Beat well to enrich the mixture with oxygen to make it very fluffy.
- The definition of the readiness of beaten eggs can be seen by volume, it will increase greatly.
- A stable pattern like a whipped protein will not work, 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 the flour before use, this will remove unnecessary ingredients in the flour and enrich it with oxygen.
- Oxygen is extremely important for the preparation of dough dishes, it gives them splendor.
- Gradually add the flour to the beaten eggs and mix thoroughly with a wooden spatula or you can use a mixer with nozzles for kneading the dough.
- You should get a homogeneous thick dough mass ready for baking.
- Now we are preparing our multicooker.
- To do this, take a multicooker bowl, grease it with butter.
- This is necessary so that the finished biscuit does not stick to the mold.
- You can lubricate with a brush, but it will be much more convenient with your hand.
- Lubricate everything generously, without gaps.
- The form is blurred.
- We shift the mass into the bowl of the multicooker.
- If the dough is not evenly distributed in the form, then take the bowl and shake it slightly.
- We place the bowl with the dough in the slow cooker, set the "Baking" mode, the time is 50 minutes, and press "Start".
- After the time has elapsed, leave the biscuit in the switched off multicooker for another 15 minutes so that it rests.
- We check readiness by piercing it with a wooden toothpick. If the toothpick is dry along the entire length, then the biscuit is ready.
It is better to remove the dish from the mold as follows:
- Take out the bowl, cover it with a plate and turn it over.
- Raise the mold and the biscuit will remain on the plate.
- Any dish is important not only to cook deliciously, but also to serve beautifully.
- You can cut our dessert into portioned pieces, put on a dish, sprinkle with powdered sugar and decorate with flower petals.
- Or cut into two cakes, grease with cream and you get a delicious cake.
How to cook a biscuit in a slow cooker
Ingredients:
- 4 large eggs;
- a glass of flour;
- vanillin;
- 100 grams of sugar
Step by step preparation:
1. Before starting cooking, you need to take eggs out of the refrigerator an hour before cooking. When whipping, they should be at room temperature, only in this case the biscuit will turn out to be successful.
2. We prepare the slow cooker for baking. To do this, grease the bottom of the multicooker with any oil.
3. Sift the flour with vanilla through a sieve several times. This is done so that the flour is enriched with oxygen.
4. We break the eggs into a deep bowl, it is not necessary to separate the proteins from the yolks. Pour sugar into it and it's good! we beat everything. The best and most convenient way to do this is with a mixer.
5. After the egg mixture has acquired a lush and foamy mass, add the sifted flour with vanilla there - gradually. Stir with a wooden spatula, clockwise.
6. Now carefully pour the resulting mass into the slow cooker. And baked at 150 degrees. For each multicooker, the baking time is individual. It usually takes 40 minutes to fully cook.
7. Remove the finished biscuit from the multicooker and let it cool for about a few hours.
Bon Appetit!
Chocolate biscuit in a slow cooker
Ingredients:
- milk 200ml;
- cocoa powder 4 tablespoons;
- sugar 100 grams;
- vegetable oil 150ml;
- vanillin;
- flour 400 grams;
- eggs 4 pieces;
- baking powder 1 tbsp.
Method for making chocolate biscuit in a slow cooker:
1. Beat with a mixer for about 10 minutes a mass made up of eggs and sugar.
2. Add milk and butter there, mix everything.
3. After the whole mass is mixed, add the remaining ingredients there. We knead the dough.
4. Lubricate the bottom of the multicooker with any oil and pour our dough there.
5. Bake for about 80 minutes, on the "baking" mode.
6. Carefully remove the finished biscuit from the multicooker and cool.
Bon Appetit!
Biscuit in a multicooker
Ingredients:
- Egg 4 pcs.
- Flour 1 tbsp.
- Sugar 3/4 tbsp.
- Baking powder 1 tsp
Cooking steps:
- Measure out the right amount of flour and sugar.
- In general, the dish can be baked with the classic proportions: 1:1.
- I take a little less sugar, 3/4 cup, this does not affect the quality of the finished baking.
- 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 get rid of possible lumps.
- For the purposes of the experiment, I decided to make a dessert with the addition of baking powder, so I sifted it along with flour.
- I didn’t notice any special effect, except that the pastries turned out to be more porous.
- Beat eggs with a mixer until foamy
- When the level of egg foam rises, add sugar while continuing to beat the mixture.
- Beat until the mass turns white. It should become smooth, tender, slightly dense.
- In order not to precipitate the egg mass, it is better to mix the flour with a spatula, and not with a mixer.
- Gradually sow it into the bowl with the dough, mixing with gentle movements from the bottom up.
- A 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 keep the airiness, splendor of the dough.
- Lubricate the multicooker bowl with a piece of butter. Lubricate only the bottom and a couple of centimeters up from it.
- It is better to leave the walls dry: on them, clinging to a dry surface, the biscuit will rise well.
- Carefully transfer the dough into the bowl, helping yourself with a spatula.
- Close the lid of the multicooker, turn on the “Baking” mode. In Polaris, the default time is 1 hour, which is ideal in this case.
- Nothing needs to be changed, all that remains is to press "Start".
- The countdown will start immediately, so in exactly 1 hour the baking 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 extract delicious-smelling pastries.
- If necessary, run a spatula along the sides of the biscuit, separating it from the walls of the bowl.
- To pull it out of the multicooker, it will be most convenient to use the steamer tab.
- It must be installed on the bowl.
- Then, holding the tab, turn the bowl of pastries upside down.
- However, when the bowl is turned over, the light part will become the bottom of the baking, so it will not be visible.
- The rest of the biscuit is flawless: lush, moderately moist, tender and tasty.
Cook with pleasure!
Ingredients:
- For test:
- wheat flour of the highest grade - 1 cup;
- large chicken eggs - 3 pieces;
- white sugar - 1 cup;
- vanilla sugar - 1 sachet;
- butter - 100 grams.
- For cream:
- cow's milk - 1 glass;
- chicken egg - 1 piece;
- wheat flour of the highest grade - 1 tablespoon;
- white sugar - 100 grams;
- butter- 50 grams;
- cocoa powder - 1 teaspoon;
- raspberry syrup - 80 milliliters;
- fresh banana - 1 piece;
- whole almonds - 100 grams.
Preparing the dough:
- 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-lubricated with butter
- We turn on the “Baking” mode, the cooking time is 45 minutes, when the first 25 minutes have passed, you need to carefully turn the cake over with the other side down so that it bakes evenly
- Meanwhile, prepare the custard. Read more:
- Beat eggs in a saucepan, add milk at room temperature, sugar and flour.
- We knead the cream with a whisk and put it on the stove, brew it over low heat, constantly stirring
- Here the first half of the preparation of the pie has passed, we turn it over
- As soon as the cream began to gurgle, boil, turn it off, add the butter and put it on the windowsill to cool.
- Pour three tablespoons of table cream into a bowl, add cocoa, mix
- We take out the pie from the multicooker, it is ready! Cut in half, here we have two cakes
- Pour out part of the cream, spread the banana cut into rings, soak them with syrup
- Cover with the second cake and grease with the remaining cream.
- Pour the cream with cocoa into a plastic bag, make a hole and draw a typewriter, you can use a pastry bag.
- We spread almonds for beauty along the entire diameter of the cake.
- Let it soak for an hour.
Ingredients:
- wheat flour - 1 cup;
- chicken eggs - 4 pieces;
- sugar - 1 cup;
- vanilla sugar - 1 sachet;
- butter - 100 grams.
- milk - 1 glass;
- starch 1 tsp;
Cooking method:
Very important: there should not even be a hint of yolk in the proteins, otherwise the proteins with sugar will not thicken (this is checked, so don't risk it!). If the yolk still bursts into a protein, do not use this, take another egg and carefully separate the whites from the yolks.
- Prepare all foods.
- Measure flour, sugar, starch, preferably on a gram scale for accuracy.
- It is better to immediately divide sugar into two equal parts.
- Sift the flour.
- Separate the whites from the yolks.
- I recommend separating the proteins from the yolks in a separate container, and then put everything in different cups.
- Lubricate the multicooker bowl with butter and sprinkle with semolina, otherwise the biscuit will stick to the edges.
- Turn on the multicooker for heating.
- Before cooking, it is better to warm up the multicooker in this way.
- Beat the yolks with half the sugar with a mixer at low power until white. And put it off, let it be.
- 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.
- Proteins with water quickly rise into a 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.
- Should stand still in the bowl.
- This usually takes 3-7 minutes, depending on the mixer. If the yolks do not get into the whites, then you will succeed as it should.
- Should be a thick mass.
- Then add the yolk pounded with sugar to the protein mass and mix with a spoon from the multicooker. Gently mix everything, moving from bottom to top.
- Then mix the flour with starch and vanilla, and gradually add the mixture to the mass with yolks and proteins, and mix everything gently.
- You don’t need to pour everything at once, otherwise there will be lumps.
- Add flour in parts and mix with the mass.
- Now that you have everything mixed, pour the mixture into the multicooker bowl.
- Level the surface so that the biscuit rises evenly.
- Put the bowl in the slow cooker, close the lid.
- As the multicooker starts beeping, immediately open it.
- Remove the dish using the steam container.
- Leave the biscuit in this position, let it cool at room temperature.
- After the biscuit has cooled, put it in the refrigerator, let it stand for 3-5 hours, after which it will be easier to cut it into cakes.
Bon Appetit!
sponge cake
Easy step by step delicious recipe sponge cake in a multicooker. How to cook chocolate, honey, walnut and chiffon biscuits in a slow cooker.
1 h 30 min
300 kcal
5/5 (1)
One of the quickest and most troublesome baking recipes is a tender and delicious biscuit cake, which is prepared quite simply. Cakes for it do not need to be rolled out and baked separately. It is enough to make the dough correctly once and we can assume that the cake is ready.
There are several rules for the successful preparation of a biscuit.
- The eggs to be used for the biscuit should be at room temperature. They should be taken out of the refrigerator in advance.
- The flour needs to be sifted several times so that it is well enriched with oxygen.
- Add all additives to the dough, including flour, only after the eggs are beaten well. And do it with smooth movements using a wooden or silicone spatula.
- If biscuit cakes are baked in several stages, the remaining dough should be kept in the refrigerator. Before use, whisking well, “raise” it again.
- When baking a biscuit, almost until the end of the process, cold air should not be allowed to enter. He may fall.
- The finished biscuit should cool completely and “rest” for at least two hours. It is better to prepare the biscuit cake in advance.
- You can divide the biscuit into cakes only when it has completely cooled down.
Biscuit cream suitable absolutely any. If it is a jelly cream or soufflé cream, then the cake layers are soaked with ordinary or fruit syrup before applying the cream. You can even add rum, cognac or liquor.
The biscuit is baked not only in the oven, but also in the slow cooker. The cake cooked in it usually turns out more magnificent, taller and without bumps on top.
I very often pamper my family with biscuit cakes cooked in a slow cooker. It really saves in the summer when you don’t want to turn on the oven.
I offer you my recipe, according to which I prepare a simple, but very tasty biscuit cake. I will also tell you what other biscuits you can cook in a slow cooker.
Classic biscuit cake
To prepare it, we need:
Kitchen appliances and utensils:
Cooking a biscuit
For this you need:
- 250 g of premium flour;
- chicken eggs 5 pcs.;
- 250 g sugar;
- vanilla sugar one tsp
Cream of cream with condensed milk
We take for this:
- 35% cream 400 ml;
- 100 g of powdered sugar;
- condensed milk 200 g
- vanilla sugar one tsp
Video recipe for making biscuit in a slow cooker
Learn more how to cook classic biscuit in a slow cooker, you can by watching the video:
Biscuit options for a multicooker
Chocolate biscuit with cocoa
Required products:
- 200 g of granulated sugar;
- chicken eggs 5 pcs.;
- 150 g flour;
- dry cocoa 80 g (4 tablespoons).
Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Servings: for one cake.
Time: 1,5 hour.
Try to cook with such a biscuit -Sponge cake with sour cream—.
Boiled chocolate biscuit
Required products:
- 2 multi-glasses of granulated sugar;
- chicken eggs 2 pcs.;
- one st. milk;
- 80 ml sol. oils;
- one st. boiling water;
- 2 multi-glasses of flour;
- dry cocoa 6 full tbsp. l.;
- vanilla optional.
Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Time: 1,5 hour.
Fruity chiffon biscuit in a slow cooker
Required products:
- 250 g of granulated sugar;
- chicken eggs 3 pcs.;
- 200 ml juice with pulp;
- 100 ml sol. oils;
- 250 g flour (sifted);
- 1.5 tsp soda and baking powder.
- vanilla sugar 5 g.
Kitchen appliances and utensils: mixer, bowl for whipping, slow cooker, silicone or wooden spatula.
Time: 1,5 hour.
With such a biscuit, it will turn out very tasty.
Video recipe for making chiffon biscuit
I propose to look at the video a simple recipe for chiffon biscuit:
Many culinary specialists believe that a biscuit is a confectionery bread, because cakes, pastries and even sweets are prepared according to basic recipe biscuit based. 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 a slow cooker, because the temperature and humidity set by the Baking program are ideal for even 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, mixer, food processor or blender. 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 to moisture when evaporating from the dough. This can cause the inside of the dough not to bake, and the outside of the biscuit may burn.
The slow cooker is devoid of this drawback, so you can cook a biscuit without worrying about the quality of its baking.
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 with a blender 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. V chocolate dough gently fold in the whites. 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 delicious cupcake 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 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
Ingredients for biscuit dough:
- 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 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 golden brown, it does not leave dents 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 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.
For the preparation of biscuits, the multicooker is the best fit, since any pastry in it turns out to be excellently tasty and fragrant. It doesn't have to be a good cook to cook a biscuit, because thanks to the slow cooker, everyone can handle this recipe. The biscuit cake comes out very tender, light, perfectly baked and does not settle. The main thing is to prepare the dough correctly, and the multicooker will do the rest for you.
- The main task in preparing the dough for the future biscuit is to beat the eggs well, since the splendor of the finished dish will depend on this.
- Eggs must be fresh.
- You can beat eggs with sugar with a mixer, or with a fork or whisk.
- Flour before use must be sifted through a sieve, so it will be enriched with oxygen.
- Baking soda and baking powder may not be needed if eggs and sugar are beaten properly.
- If you add cocoa to the dough, you get a chocolate biscuit.
- A biscuit in a slow cooker must be cooked in the "Baking" mode.
- At the end of the baking process and before serving, the biscuit should be slightly cooled.
- If you add fruits or berries to the dough, you get charlotte.
- Biscuit cakes can be used as a basis for making cakes and pastries, you just need to add cream or impregnation to them.
- The finished dessert can be decorated with icing, grated chocolate, powdered sugar, whipped cream, fruit.
- The taste of the biscuit will emphasize and reveal tea or milk.
Biscuit in a slow cooker: a classic recipe
The classic recipe for making a biscuit in a slow cooker is considered the simplest and most straightforward, and it is also perfect for making cakes, you just need to cut it ready dessert lengthwise into several parts and add the cream. Delicious, you will lick your fingers!
- eggs - 5 pcs.;
- sugar - 1 tbsp.;
- flour - 1 tbsp.;
- butter - 10 g;
- vanilla sugar - 20 g.
Cooking method:
- Beat eggs with sugar with a mixer until a fluffy white mass is reached (about 10 minutes), which should increase well in volume.
- Pour in vanilla sugar.
- Add flour sifted through a sieve and mix everything thoroughly, but you can’t use a mixer, it’s better to use a whisk.
- Lubricate the bowl of the multicooker with butter, put the dough into it and gently level it.
- Turn on the "Baking" program and wait 50 minutes.
- At the end of cooking, take out the biscuit and let it stand for 10-15 minutes.
Biscuit in a slow cooker with condensed milk
A biscuit prepared according to this recipe turns out to be moist, soft and tender. It is perfect for eating ready-made, because it is good in itself and does not need to be soaked, and for making homemade desserts, using biscuit cakes as the basis for future cake, cookie or pastry.
For cooking you will need:
- eggs - 3 pcs.;
- sugar - 1 tbsp.;
- flour - 1.5 tbsp.;
- condensed milk - 1 can;
- sour cream - 1 tbsp.;
Cooking method:
- Beat the eggs in a mixer, gradually adding sugar, for 10 minutes until fluffy white foam.
- Stir in the condensed milk and sour cream into the mixture.
- Mix pre-sifted flour with baking powder and add to the future dough. Mix everything with a whisk or spoon.
- Pour the resulting dough into the container of the multicooker.
- Turn on the "Baking" mode and wait 1 hour 5 minutes.
- After the time has elapsed, we open the lid, but we don’t get the biscuit, but let it stand so that the dessert cools.
- Take out the biscuit using the steam tray.
Chocolate biscuit in a slow cooker
Cakes from such a biscuit are perfect for making homemade chocolate cake. The dark biscuit looks very nice. It is tall, tender, moderately moist, and most importantly - extraordinarily tasty! The biscuit can be easily cut into several layers and layered with your favorite cream.
For cooking you will need:
- flour - 1.5 tbsp.;
- eggs - 3 pcs.;
- milk - 1 tbsp.;
- sugar - 1 tbsp.;
- vegetable oil - 0.5 tbsp.;
- cocoa - 4 tbsp. l.;
- vanillin to taste;
- baking powder for dough - 1 tbsp. l.
- butter - 10 g.
Cooking method:
- Beat eggs with sugar with a mixer for 7-10 minutes until a light color of the mass is achieved.
- Pour in the milk and butter and mix everything thoroughly.
- Pour flour in small doses, after sifting it through a sieve.
- Add baking powder and cocoa.
- Lubricate the multicooker saucepan with butter and put the dough into it. Flatten the dough.
- Turn on the “Baking” mode in the multicooker and wait 1 hour 20 minutes.
- Carefully remove the finished biscuit from the multicooker saucepan and let it stand for a while to cool.
Honey biscuit in a slow cooker
This biscuit is pretty easy to make. The slow cooker will do most of the work for you. The result is a tender, lush, fragrant, very high and incredibly tasty dessert of a beautiful honey color. Honey sponge cake goes very well with sour cream and whipped cream. You can safely cut the dessert into 3-4 layers, and make a cake or pastries.
For cooking you will need:
- flour - 2 tbsp.;
- sugar - 1 tbsp.;
- eggs - 5 pcs.;
- honey - 6 tbsp. l.;
- baking powder for dough - 1.2 tbsp. l.;
- vegetable oil for lubricating the multicooker bowl.
Cooking method:
- Put honey and baking powder in the first container and heat in a water bath, stirring constantly, until a white foam forms (1-2 minutes).
- In a second bowl, beat eggs with sugar until the mass increases in volume and brightens (8-10 minutes).
- Pour the contents of the first container into the second, stir well.
- Add the sifted flour in small pieces and mix everything.
- Lubricate the multicooker bowl with vegetable oil and sprinkle with flour.
- Put the dough into a bowl.
- Set the "Baking" program in the slow cooker and bake for 1 hour 25 minutes.
- Open the lid and cool the biscuit in the multicooker bowl.
- Put the dessert on a plate and serve with milk or tea.
Poppy biscuit in a slow cooker
Enjoy the wonderful flavor and texture of this easy poppy seed cake. It really melts in your mouth, as it is very delicate in taste and incredibly fragrant. Your family, having tried this dessert once, will ask you to cook it again and again.
For cooking you will need:
- flour - 0.5 tbsp.;
- sugar - 0.5 tbsp.;
- eggs - 3 pcs.;
- poppy - 0.5 tbsp.;
- margarine - 110 g;
- baking powder for dough - 1.5 tsp;
- salt - 1 pinch;
- vanillin - 1 pinch;
- butter for lubricating the multicooker bowl;
- dark chocolate (for making glaze) - 1 bar.
Cooking method:
- Rinse and dry the poppy.
- Beat eggs with sugar for more than 7 minutes until a light white egg foam forms.
- Melt the margarine in a water bath. Add vanillin, a pinch of salt to melted margarine and mix thoroughly.
- In small parts, add the flour, baking powder, sifted through a sieve to the resulting mixture and also stir everything.
- Pour in the poppy.
- Knead the dough so that it turns out to be of medium density.
- Pour the dough into the multicooker saucepan, previously greased with butter.
- Bake the biscuit in the "Baking" mode for 40 minutes.
- At the end of the baking process, open the lid of the multicooker saucepan and let the biscuit stand to cool completely.
- For making chocolate icing water bath a container with chocolate is placed and melted to a liquid state.
- Remove the finished biscuit from the multicooker using a steamer container, put on a plate and pour over chocolate icing.
- You can decorate the dessert with strawberries or other fruits.
Coffee biscuit in a slow cooker
A very original and unusual solution in the preparation of a biscuit is the addition of instant coffee. The dessert has a specific taste and a beautiful dark coffee color. It is best to eat such a biscuit with tea or coffee or make a cake out of it.
For cooking you will need:
- flour - 2 tbsp.;
- sugar - 1 tbsp.;
- eggs - 4 pcs.;
- vanillin - 1 sachet;
- instant coffee - 4 tbsp. l.;
- baking powder for dough - 1 tbsp. l.;
- butter - 100 g.
Cooking method:
- Mix 0.5 tbsp. boiling water with coffee until the latter is completely dissolved. Let cool on the table.
- Mix sifted flour with vanilla and baking powder.
- Using a mixer, beat the sugar with eggs until light fluffy foam. Add melted butter and dissolved coffee. Mix the resulting mass with a spoon.
- Add a mixture of flour, baking powder and vanilla to the egg-sugar mass.
- Lubricate the multicooker bowl with any oil and pour the dough into it.
- Set the multicooker to the “Baking” mode and wait 1 hour.
- Open the lid of the multicooker and let the dessert stand until it cools down.
- Remove the biscuit using a steamer bowl. Bon Appetit!
Biscuit in a multicooker. Video
With the advent of the electric miracle saucepan, many housewives breathed a sigh of relief, because this smart kitchen appliance not only greatly simplifies 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 obtain a high-quality finished product, therefore 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, a skillfully prepared biscuit cake in a slow cooker, simply sprinkled with powdered sugar or decorated with berries, can easily act as an independent dish for morning or evening tea drinking.
The secret of lush and tender dough
It is not so difficult to prepare a delicious and fluffy biscuit using a slow cooker, you just need to remember some important points that, regardless of the dough recipe, will help make the finished product a standard of culinary excellence:
The basis of any biscuit test - 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.
To finished cake didn’t settle and didn’t turn into a cake, for about a quarter of an hour after the start of baking they don’t open the lid of the multicooker - this will allow the dough to rise well, fix the shape and height of the biscuit.
It is better to cool the finished product on a plastic stand for steaming, simply turning the bowl over on it some time after turning off the equipment.
At what temperature to bake a biscuit
As a rule, most models of multicookers are programmed specifically for baking flour products. With ideal temperature conditions biscuit dough in a slow cooker it 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, a classic biscuit for a cake in a slow cooker 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 you will find original step-by-step recipes with photos. 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 a beautiful birthday cake. You can soak classic biscuit cakes with sour cream, but oil cream is better for decorating the finished product.
Ingredients:
eggs - 4 pcs.;
sugar - 1 tbsp.;
starch - 2.5 tbsp. l.;
flour - 2/3 tbsp.;
salt - a pinch;
vanilla sugar - 1 sachet.
Cooking method:
Separate the whites and yolks. Beat egg yolks with regular and vanilla sugar until a white fluffy mass is obtained.
Beat egg whites with a pinch of salt until stiff peaks.
Mix starch with flour, sift and carefully fold into the sugar-yolk mixture. Stir with a spatula in a circle to remove flour lumps - you should get a homogeneous thick mass.
In the main part of the dough, add the protein mass in small portions.
Lubricate the bowl of the multicooker well with vegetable / butter, carefully transfer the dough into it.
Cook in baking mode for 50 minutes, then keep the finished cake on heating for another 10 minutes.
Chocolate biscuit in a slow cooker
Cooking time: 1 hour 12 minutes.
Servings: 12 persons.
Calorie content of the dish: 264.8 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.
For cakes or pastries with a pronounced chocolate flavor you can make a biscuit with cocoa. Such a cake can be baked according to the classic recipe, simply by adding cocoa powder to it. However, it should be remembered that the amount of this ingredient must be subtracted from the bulk of the flour so that in the end the cake does not turn out to be too thick and knocked down. A great addition to a cup of tea will be the 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 a chocolate biscuit for 55-60 minutes at a temperature of 140 degrees.
Before using the finished product as a base for a biscuit cake, wait for it to cool completely, and then cut into cakes.
Biscuit on boiling water
Cooking time: 1 hour 18 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 266.5 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
A very 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 with chocolate icing and decorate with pieces of fruit, you get a beautiful and incredibly tasty sponge cake in a multicooker.
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 in biscuit base vegetable oil and boiling water, 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 fluffy 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 crust is often cooked in a conventional oven, but in an electric miracle oven it turns out to be more airy and tender. How to cook a kefir biscuit using a slow cooker, read the following recipe.
Ingredients:
eggs - 2 pcs.;
sugar - 240 g;
flour - 185 g;
kefir - 0.3 l;
soda - 2/3 tsp;
margarine - 50 g;
vanilla sugar - 1 sachet.
Cooking method:
Beat eggs with sugar (regular and vanilla) for 5-7 minutes, until the mass increases and becomes lighter.
In kefir, extinguish soda. Sift flour. Melt margarine.
Mix kefir with sugar-egg mixture, mix.
Pouring a tablespoon, add flour, gently kneading the mass with a spatula in a circle.
Pour in chilled melted margarine, stir.
Line the bottom of the bowl with parchment paper and lay out the dough.
Bake at 120 degrees for 75 minutes.
honey biscuit
Preparation time: 1 hour 36 minutes.
Servings: 10 persons.
Calorie content of the dish: 289.4 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.
If your favorite cake is a honey cake, cook for it perfect biscuit on honey. Its recipe differs from the classic biscuit dough quite a bit, but the finished product has a very beautiful caramel color, light airy texture and a pleasant honey aroma. These skins go great 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 by its highly porous structure, which gives the finished product an 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 biscuit cake using a regular soda, such as lemonade. The main condition for this recipe is to take only highly carbonated water, which will be able to raise the dough well during the baking process. So that the taste of the biscuit cake does not seem insipid, you can flavor it with chocolate icing or grease 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 pie. 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 the melted (chilled) butter and sour cream, mix thoroughly.
Combine all dry ingredients, add in parts to the dough base. Mix until smooth.
Lubricate the multicooker pan with oil, pour the dough into it.
Bake on a special program for 80 minutes.
Biscuit with apples
Cooking time: 75 minutes.
Servings: 7 persons.
Calorie content of the dish: 178.4 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.
If you have an electric miracle 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 the delicate, mild taste and unsurpassed cinnamon-apple aroma will not 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.
V 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.
An excellent addition to the morning cup of coffee will be light cottage cheese cake from biscuit dough. 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 delicate cottage cheese biscuit in a slow cooker will tell the following recipe.
Ingredients:
cottage cheese - 250 g;
sugar - 1 tbsp.;
eggs - 3 pcs.;
butter - 125 g;
baking powder - 12 g;
salt - a pinch;
flour - 260 g.
Cooking method:
Beat softened butter with sugar until creamy.
