This baking is often called “pastry bread”, because the biscuit is most often used to create cakes, rolls, pastries and sweets. Also, biscuit dough is very moody. Not many people manage to bake lush and high cakes from 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 multicooker

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 smaller chicken eggs;
  • 200 g of crystalline sugar;
  • 160 g of the highest quality wheat flour;
  • 2 g of vanillin;
  • 20-30 g of butter to lubricate the bowl.

The baking process step by step:

  1. Drive 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 occupies a space in the bowl 2-3 times larger than the original.
  2. To protect the dough from falling, vanilla powder and flour are mixed with a spatula in small portions, moving from bottom to top. Previously, these ingredients must be sieved through a fine sieve 2-3 times.
  3. Lubricate the multi-pan with a small piece of butter. Carefully transfer the dough into it, smooth 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 device and may be 45-60 minutes.

To determine the readiness of a biscuit, just push it with your finger in the center, it is ready if it springs and restores shape. Otherwise, after the end of the program, you should hold it a little on heating.

Lush and delicate pastries

The most magnificent pastries are obtained when the proteins and yolks are separated in the process of kneading the dough. But for everything to really work out, not a single drop of yolk should get into proteins.

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 of flour;
  • 30 g of starch.

Baking Method:

  1. Separate squirrels and yolks. First whip with half the prescription sugar into a lush foam. Beat the yolks separately with the rest of the regular and vanilla sugar. Purpose: to get a light fluffy mass.
  2. Spread the yolks in small portions into proteins and mix very carefully so that the foam does not settle.
  3. In small portions, sifting a mixture of flour and starch to the eggs, also gently knead the air dough.
  4. Transfer it to the greased bowl of the multicooker and bake using the standard multicooker settings for this dish.

Chocolate sponge cake

You can bake a chocolate biscuit in a slow cooker by simply replacing part of the flour with cocoa powder, or you can make mega-chocolate baking by introducing real dark chocolate into the dough.

For such a biscuit you need to take:

  • 4 fresh eggs;
  • 100 g butter;
  • 100 g of sour cream;
  • 100 g of dark chocolate (from 70% cocoa);
  • 100 g of powdered sugar or fine sugar;
  • 7 g of baking powder;
  • 3 g of salt;
  • 240 g of flour.

How to bake:

  1. Beat a soft creamy butter with a mixer into fluffy foam with powdered sugar, then continue to whip the mixture one at a time to introduce the chicken eggs.
  2. When all the eggs have been interfered, turn off the mixer and using a spoon, first add sour cream, and then the sifted mixture of flour, salt and baking powder.
  3. Melted chocolate is sent last to the dough. You should get a thick, uniform and slightly oily dough, which must be baked for 65 minutes using the standard “Baking” function. The biscuit can easily fall off from any sudden movement or temperature drop, so the multicooker must not be moved during operation and, moreover, the lid is opened.
  4. Hold the finished biscuit for 20 minutes with the lid open, and then remove it on the grill of the double boiler and cool.

Kefir sponge cake - step by step recipe

This baking is quite lush, as befits a biscuit, but at the same time it’s moist and does not require impregnation, so such a kefir biscuit is suitable as a base for a cake. Vegetable oil is present in the dough, but it can be replaced with fruit puree to reduce the calorie content of the dessert.

The list of ingredients:

  • 250 ml of kefir;
  • 5 g of baking soda;
  • 3 chicken eggs;
  • 280 g of crystalline sugar;
  • 70 ml of vegetable oil;
  • 300 g of flour.

Working process:

  1. In a separate container, mix soda and kefir, set aside for 10-15 minutes, so that a neutralization reaction occurs.
  2. Beat eggs with a sugar mixer until white and increase in size. Pour kefir and soda into the lush egg-sugar mass, then mix in the flour and lastly add vegetable oil.
  3. Grease the bowl of the multicooker with oil, on the bottom you can lay a circle of parchment of suitable diameter. Transfer the dough into it and cook it using the same “Baking” option.
  4. After the biscuit has cooled slightly in the slow cooker, you need to get it out and let it cool completely. Ready cake can be cut lengthwise and make a cake, or you can just cut it in portions and serve with tea.

With honey

Incredibly lush biscuit can be baked by adding bee honey to the traditional ingredients of the dough. Depending on the diameter of the bowl, the height of the cake can be more than ten centimeters.

How much do you need to take products:

  • 5 eggs;
  • 200 g of sugar;
  • 180 g of bee honey;
  • 10 g of baking soda;
  • 400 g of flour.

Culinary Process Algorithm:

  1. Prepare a steam bath, put honey and soda on it. Warm this mixture, constantly stirring with a spoon, to increase in volume several times.
  2. Beat eggs and sugar with a mixer for at least ten minutes until they are full of foam. Pour in hot honey, whisk a little more.
  3. Then introduce the flour in small parts, but do not mix it with a mixer, but with a spoon or a silicone spatula.
  4. Walk along the inner surface of the multicooker bowl with a piece of soft butter, transfer the dough into it and bake for about 80 minutes, as the cake will turn out to be high.

Nuances of cooking in a slow cooker: Polaris, Redmond

The main advantage of an electric furnace is its ability to maintain a stable temperature and humidity, ideal for making biscuit products.

The program that is used to prepare this type of dish is standardly called “Baking”. Sometimes you can find the name - "Cupcake". The hostess needs only to knead the dough correctly, put it in a greased bowl and run the appropriate option.

A variant is possible when it will be necessary to additionally set the duration of the baking. It usually takes from 50 to 65 minutes to cook, due to the capacity of the oven. For a high biscuit or a double portion of the dough, it can take up to an hour and a half.

Just as you cannot open the oven during baking a biscuit, you also cannot even lift the multicooker lid or rearrange it from place to place on the table so that the baking does not fall.

For the same reason, for the first half hour after the timer signal, the cake is cooled in a multicooker, and then removed. Good for cooling is the double boiler grill that comes with the kit.

The only minus for the biscuit in the multicooker is the absence of a crispy crust on top, but this nuance can be easily hidden by turning the crust over with the crispy side up or pouring icing on top.

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