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Super biscuit in a slow cooker. Lush biscuit in a slow cooker

According to this recipe, it turns out really the most airy biscuit in the world in a slow cooker!

Finally, a miracle happened, and I got such a delicious biscuit. True, it could not have done without my hardworking assistant - the Redmond M 90 multicooker did everything perfectly.

Now I can just boast perfect biscuit- light, airy and unrealistically high. My many years of torment in search of a successful test ended.

Biscuit dough did not want to rise in a conventional oven. There were always some failures - either the middle would rise like a mushroom, or the edges would burn ... And there was no question of cutting the biscuit into three parts, because there was nothing to cut. With difficulty, a modest biscuit was baked, which could not boast of either splendor or lightness.

Not so long ago, on the Internet, I began to come across photos of simply luxurious biscuits that amazed me with their splendor. They seemed to me a pipe dream until I found out who bakes such beauty.

And she turned out to be a sorceress - the Redmond multicooker. Luxurious pastries in a slow cooker turned out to be one of the reasons for the appearance of this “wonderful saucepan” in my house. To my great joy, it turned out that all the dishes in the slow cooker are very tasty.

Recipes for the Redmond multicooker delight with their diversity - you can cook almost anything, from porridge to preparations for the winter. The recipe book for the multicooker that comes with the kit was very useful. It has 200 recipes various dishes designed specifically for this model. One of the most good recipes in the slow cooker is, of course, a luxurious biscuit that you can cook without any effort.

Air biscuit in a slow cooker (classic), necessary products

Chicken egg (preferably homemade) - 4 pieces;
Sugar - 160 grams;
Premium flour - 160 grams;
Vanilla sugar - 1 sachet;
Baking powder - an incomplete teaspoon;
If you want to bake a chocolate biscuit, then you will need cocoa - 1 - 2 tbsp.

Air biscuit in a slow cooker, cooking steps:

The most airy biscuit in the slow cooker is ready. With it, you can allow any of the most daring cake recipes based on it. Bon Appetit!

An ideal biscuit in a slow cooker - even for novice housewives. All secrets are here!

This pastry is often referred to as "pastry bread" as the biscuit is most commonly used to create cakes, rolls, brownies and candies. Also biscuit dough very capricious. Not many people manage to bake a lush and high cake out of it the first time, but there is good news: absolutely everyone will be able to cook a biscuit in a slow cooker. This gadget in the kitchen can compete with the oven.

Classic biscuit in a slow cooker

The success of baking a classic biscuit, both in the oven and in the slow cooker, depends on the correct proportions of the constituent components, and they will be as follows:

4 large selected eggs or 5 chicken eggs smaller size;
200 g of crystalline sugar;
160 g wheat flour highest quality;
2 g vanillin;
20-30 g butter for greasing the bowl.

Baking process step by step:

Crack the eggs into a deep bowl, add sugar there. Beat these ingredients with a mixer smoothly moving from medium to maximum speed. The whipping process should last 10-15 minutes, so that the mass becomes light and takes up 2-3 times more space in the bowl than the original one.
To keep the dough from falling off, the vanilla powder and flour are mixed in with a spatula in small portions, moving from the bottom up. Previously, these ingredients must be sifted through a fine sieve 2-3 times.
Grease a multi-pot with a small piece of butter. Carefully transfer the dough into it, level the surface and cook under the closed lid in the “Baking” or “Cupcake” mode. The duration of direct baking will depend on the power of the appliance and can be 45-60 minutes.

To determine the readiness of the biscuit, it is enough to press it with your finger in the center, it is ready if it springs and restores its shape. Otherwise, after the end of the program, it should be kept warm for a while.

Fluffy and tender pastry

Most lush pastries It is obtained when, in the process of kneading the dough, proteins and yolks are separated. But for everything to really work out, not a single drop of the yolk should get into the whites.

To bake a magnificent biscuit in a slow cooker, you need to take:

7 chicken eggs;
200 g of sugar;
10 g vanilla sugar;
160 g flour;
30 g starch.

Modern kitchen appliances must be able to do everything, and a slow cooker is no exception. Have you tried it in baking mode yet? Such a task is exactly up to the device, but experiments should begin with the most simple recipes. Today the site will tell you how to bake a biscuit in a slow cooker - an indispensable basis for desserts and just tasty pie for everyday tea.

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 make a biscuit:

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.

Advice! Do not open the lid for the first 25 minutes of baking to allow the cake to rise well. Later, you can check the readiness with a toothpick: if it comes out of the cake completely dry, the product is ready!

Features of cooking a biscuit in a multicooker redmond (4502, 4503, 4505, 4525)

Most owners of Redmond multicookers agree that proper biscuit baking begins with the separation of eggs into yolks and whites. First of all, beat the proteins with sugar and a pinch of salt until high peaks form. Next, one by one, the yolks are introduced. When all the sugar has dissolved in the mass, you can add flour and complete the preparation of the dough.

If you plan to cook a biscuit with jam in a Redmond slow cooker, you can not separate the eggs. The recipe suggests that they are added to a mixture of jam, soda and sugar, while the ingredients are not whipped, but simply mixed.

The baking time is 50-60 minutes. After the ready signal, it is recommended to leave the cake inside the turned off device for another 10 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 in boiling water is obtained. 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.

How to cook a biscuit in a slow cooker Polaris (0508, 0512,0517, 0523)

Polaris smart pots can handle hot chocolate in 75 minutes. To ready pie easily out of the mold, it should be covered not only with butter, but also with waffle crumbs or breadcrumbs. Both chocolate and plain biscuit experienced housewives recommends immediately removing from the multicooker. It is convenient to do this with a steam bowl: you need to cover the cake with a bowl, turn the pan over, and the pastry will be on the table.

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:

The most successful option for a cake is a chiffon biscuit in a slow cooker. It always turns out porous and is easily cut into cakes. 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 biscuit 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.

Components:

3 eggs;
a glass of kefir;
2 cups of flour;
a teaspoon of baking powder (or 0.5 teaspoon of soda quenched in kefir);
150 grams of sugar;
100 grams of margarine.

Step by step recipe:

Beat the 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 the biscuit, 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.

Biscuit in a multicooker. Video

Biscuit is considered to be a rather capricious pastry. To get a lush and at the same time dense base, you need to know a lot of culinary secrets. But the slow cooker minimizes the possibility of any mishaps. The biscuit cooked in it invariably comes out light, tasty and tall.

Classic biscuit in a slow cooker - recipe with photo

The best way to learn the basics of culinary classic recipes. Having mastered the slow cooker and its "temper", you can indulge in the most incredible experiments.

5 eggs;
1 st. granulated sugar;
1 st. flour;
a pinch of vanilla.

Cooking:

Beat eggs at room temperature with sugar for 5-7 minutes.
Add vanilla and sifted flour. Stir gently with a spoon until the ingredients are combined.
Be sure to grease the multicooker bowl with oil, pour the dough into it.
Set the program "Baking" for 45-60 minutes.
After the signal, let the biscuit rest in the slow cooker for another 10-15 minutes.
Take out the crust and let it cool.

Biscuit in a slow cooker - a step by step recipe with a photo

To get an original biscuit in a slow cooker, you can use any berries and fruits according to the season. The following recipe suggests doing this with frozen cherries.

400 g cherries;
1 st. already sifted flour;
¾ st. Sahara;
3 large eggs.

Cooking:

Defrost cherries ahead of time. Drain the juice that stands out, if necessary, remove the bones.

2. Separate the proteins and put them in the refrigerator. Mash the yolks vigorously with half the sugar. Add flour, mix well.

3. Remove the proteins and punch them with a pinch of salt until firm. Continue beating while adding the rest of the sugar.

4. Gently combine the dough with whipped proteins. Spread them one spoon at a time, slowly stirring the dough in exactly one direction.

5. Lubricate the multicooker bowl with a piece of butter, pour the dough into it, randomly place cherry berries on top. Or add cherries directly to the batter.

6. Set the menu program "Baking" for 40-50 minutes. Check readiness with a match or toothpick.

7. Wait until the cherry biscuit has cooled well and put it on a flat plate.

Chocolate biscuit in a slow cooker

Who can refuse delicious chocolate biscuit covered with sweet icing? Especially if the cake is prepared on its own with the participation of smart technology.

For biscuit:

3 eggs;
1 st. milk;
1 st. fine sugar;
1.5 st. flour;
1/3 st. vegetable oils;
3 tbsp cocoa;
2 tsp instant coffee;
1 tsp baking powder;
0.5 tsp soda.

For cream:

1 st. milk;
2 yolks;
1 tbsp flour;
100 g dark chocolate;
2 tbsp Sahara.

For frosting:

½ st. sour cream;
bitter chocolate bar;
25 g butter.

Cooking:

Beat sugar and eggs on medium speed until fluffy and increased in volume.
Whisking constantly, add butter and milk.
Add cocoa to flour instant coffee, baking powder and soda. Sift everything together and add in portions to the egg mass.
Pour the homogeneous dough into the oiled bowl of the multicooker. Set the "Baking" mode for 45 minutes.
For custard bring the milk to a boil, throw in a bar of chocolate broken into small pieces. As soon as it melts, turn off the fire.
Separately, grind the yolks with sugar and flour. Add a spoonful of hot chocolate milk to make a liquid mixture.
Put the milk back on the stove, bring to a light boil and pour in the prepared mass. On a very low heat, without stopping stirring, cook the cream until it becomes quite thick.
Cut the cooled biscuit into three parts, generously coat the cakes with cold cream.
In a water bath, melt a bar of dark chocolate, add sour cream and stir until the icing is smooth and shiny.
Cool slightly and brush the surface of the chocolate cake well.

How to cook a biscuit in a Redmond slow cooker

Any slow cooker does a great job of baking a biscuit. But using different models, you should take into account the small nuances of cooking.

180 g flour;
150 g of sugar;
6 small eggs;
1 tsp baking powder;
a little vanilla if desired.

For fondant:

chocolate bar;
3–4 tbsp milk;
as well as any jam.

Cooking:

Break the eggs separately for a couple of minutes, and then add sugar in portions and beat until thick foam.
Add vanilla and baking powder to the egg mass, using a regular spoon, stir in the sifted flour.
Grease the multicooker bowl generously with oil and lay out the dough.
In the menu, select the “Baking” mode and set the timer for 50 minutes.
After the beep, allow the biscuit to cool for another 10-15 minutes.
Cut the biscuit base into three parts, spread with any jam.
Melt a bar of chocolate in a bath, add milk with continuous stirring.
Immediately before the icing has set, brush biscuit cake from all sides or only from above.

Biscuit recipe in Polaris slow cooker

The following recipe will reveal the secrets of making a biscuit in a Polaris multicooker.

1 st. flour;
4 medium eggs;
1 st. Sahara.

Cooking:

Separate the whites of cold eggs and beat them with sugar until firm foam.
Add yolks and beat well again.
enter carefully good flour stir gently until all ingredients are combined.
Lubricate the bowl with any oil and pour the biscuit dough into it.
In the “Baking” mode, leave the biscuit for exactly 50 minutes. Allow to cool slightly before removing without opening the lid.

The video recipe will tell you in detail how to make an unusual biscuit with bananas and tangerines in a Panasonic multicooker.

Biscuit for cake in a slow cooker

Biscuit on sour cream in a slow cooker is as easy to cook as a classic one. It will make a great base for a birthday cake.

4 eggs;
1 st. sand sugar;
100 g butter;
200 g sour cream;
the same amount of flour;
1 tbsp baking powder;
sachet of vanilla sugar.

Cooking:

Traditionally, beat the sugar with eggs until a fluffy foam forms.
Melt butter(preferably immediately in a slow cooker, after which it can not be lubricated). Cool slightly and pour it along with sour cream into the egg mass. Try again.
Add baking powder and vanilla, and then sifted flour in parts. Stir gently.
Pour the biscuit dough into the already oiled multicooker bowl. Bake for 60 minutes in standard baking mode.
After the signal, leave the biscuit in the multicooker under the lid for another 20 minutes and only then remove it.

Lush and simple biscuit in a slow cooker - a very tasty recipe

Just one simple ingredient will make a biscuit cooked in a slow cooker extraordinarily lush and airy. In addition, a couple of tablespoons of cocoa will help to prepare a real masterpiece - a marble biscuit.

5 eggs;
incomplete (180 g) Art. Sahara;
100 g flour;
50 g of starch;
2 tbsp cocoa.

Biscuits are great in a slow cooker. They come out lush, airy and tall. The main secret to making a delicious and fluffy biscuit is well-beaten eggs. If you beat the eggs well, then you will not need either soda or baking powder.

Prepare the necessary products.

Beat the eggs with a mixer until thick fluffy foam.

With one hand, continue to beat the eggs with a mixer, and pour the sugar in a thin stream with the other. Beat first at medium speed. And when all the sugar is poured in, beat at the highest speed for about 5 more minutes. The egg mass should turn white and become quite dense.

Enter flour. It is advisable to pre-sift the flour or pour it into the egg mass in small portions through a strainer. After each introduction of flour, the dough should be gently mixed with a spoon from the bottom to the top.

The dough should be uniform and smooth.

Lubricate the multicooker bowl vegetable oil and sprinkle with semolina. Pour the dough into the multicooker. Set the program "Baking". At a temperature of 160 degrees, the biscuit is baked with the lid closed for 1 hour.

In an hour, the biscuit will be ready. The top of it will be white, but this does not affect the quality of the biscuit. If desired, the biscuit can be turned over and browned on the other side for 10 minutes.