Biscuit- pastry dough made from eggs, sugar and flour. From a well-prepared biscuit, we can make not only a wonderful homemade cake, but also make unique, delicate cakes or use it to prepare perfect desserts that can be served instead of hearty pastries for tea. If you like to cook biscuits yourself at home - today I want to bring to your attention a recipe for a very tender biscuit cooked in hot milk. We have already prepared. Today we are going to cook a light, very porous, tall biscuit with a caramel color. We will bake it, as always, with the help of a kitchen assistant - a Panasonic-18 multicooker with a power of 670 W and a bowl volume of 5 liters. Such a biscuit will become an adornment not only of the everyday table, but can also appear on your festive table in the form of sweet tea. I soaked a sponge cake in hot milk with good condensed milk and homemade apricot jam. It was well, very tasty ooooooo ... My homemade sponge cake with milk came very much to my taste.

Would need:

• eggs - 4 pcs.
• sugar - 1 glass (160 gr.)
• flour - 1 glass with a slide (160 gr.)
• butter - 2 tablespoons (60 gr.)
• milk - 120 ml.
• vanillin - 1 gr.
• baking powder - 0.5 tbsp.
• salt - a pinch

How to make a tall sponge cake in hot milk:

Beat the eggs with a mixer with the addition of salt for 5-7 minutes until a fluffy mass is obtained.

Add sugar and continue beating for another 2-4 minutes.

Combine flour with vanilla and baking powder, sift and add to the biscuit dough.

While we beat the biscuit, we heat milk with butter on the stove. But we DO NOT Bring it to a boil! The milk should be just hot, NOT BOILING !!! When we whipped the biscuit, gently pour in hot milk with butter in a thin stream.

Beat the biscuit dough again. it turns out to be a little thinner than we might expect. But that's okay. If you can withstand the weight of all the components, everything will turn out great.

Grease the multicooker bowl with butter and pour out the biscuit dough. We set the BAKING mode for 70 minutes (60 + 10 minutes), close the lid of the multicooker and wait for the multicooker to notify us that the biscuit is ready. Immediately after the sound about the readiness of baking, do not rush to open the multicooker. Let the biscuit stand on the HEAT mode for another 5-10 minutes.

If you want to bake a sponge cake with hot milk in the oven, bake it in a greased pan or line it with oiled baking paper. Preheat the oven to 180-190 degrees, bake the biscuit for 30-45 minutes until a dry skewer. Check the readiness of the biscuit not earlier than after 30-35 minutes.

After the multicooker has prepared us a beautiful biscuit in hot milk, we arm ourselves with a container-steamer and remove the biscuit.

We pulled out such a handsome man from the multicooker. A sponge cake made with hot milk turns out to be so tender that it can be eaten simply by cutting off a piece with milk or tea.

I wanted to whip up a homemade "cake", which my loved ones gobbled up faster than a biscuit was baked in a slow cooker. I cut it into 4 thin cakes and soaked them in layers, alternating with condensed thick milk.

And here is our first slice of homemade baked goods. I think no one could refuse such a thing. The biscuit turned out to be so tasty that it melted in your mouth instantly ...

Bon appetit, Svetlana and my home kulinarochka2013.ru!

What is France? Someone will be surprised at my question and answer without hesitation: "European country". Well, someone will be flooded with memories and heart-rending nostalgia. This word means something more to me. Having been there at least once, I want to come back again and again. I would like to breathe in the heady scent of a lavender field, hide from prying eyes in a veil of morning fog, drink hot coffee with a warm croissant, and, of course, try a French sponge cake with milk. Agree, only in France could this delicious, simple and at the same time sophisticated pastry appear.

I love muffins with raisins, cakes with custard or protein cream, I will not refuse a waffle or a tube with condensed milk, but most of all I like a biscuit with milk. It would seem that it has no additives in the form of dried fruits, candied fruits, nuts, jam, jam, but it is so independent and rich that it would be a blasphemy to serve a bowl of jam with a piece of this fragrant baking. The most faithful and reliable companion of a biscuit is a mug of strong tea without sugar.

Sponge cake with milk "French"

The modern confectionery industry has long ago moved away from the traditional biscuit recipe. Now we can try these pastries, cooked on boiling water, and on yoghurts, and only on yolks, and only on proteins, and on starch, and on semolina, and on condensed milk, and even on jelly with mayonnaise. I won't open America if I say that you can knead biscuit dough in hot milk. Well, what kind of biscuit will come out of this, let's look together. Those who are not friendly with the oven may not worry about the quality and appearance of their baked goods, we will cook a sponge cake in milk in a slow cooker.

milk biscuit recipe

Before you start kneading the biscuit dough, there are a few things to keep in mind.

1. Eggs should be at room temperature.

2. The flour should be sieved before adding to the bowl with the rest of the food.

3. The butter is not put in a soft form, but pre-melted.

4. For baking, the dish should be taken with high sides so that the biscuit does not "jump out" of it when baking. Although this rule applies more to the oven. This will not happen in a multicooker. At least, such an incident has never happened to me.

Ingredients:

• large eggs - 2 pcs.,
• sugar - 2/3 cup,
• milk - 0.5 cups,
• butter - 60 g,
• baking powder - 1 level teaspoon,
• flour - 1.5 cups,
• salt - a pinch
• vanilla sugar - on the tip of a knife.

Cooking process:

The key to a successful biscuit, including in the preparation of high-quality egg-sugar mass. Therefore, beat eggs with sugar until fluffy, until the contents increase in volume by 2-3 times.

In a separate bowl, combine the flour, salt and baking powder.

In small portions, in 3-4 passes, transfer the resulting bulk mixture to a bowl to the egg-sugar mass. Mix with a spatula from bottom to top.

Pour milk into a saucepan or bowl that can be placed on the stove. We put the butter there and put on a slow fire.

We bring to the first boerboats and turn them off. Pour hot milk with melted butter in portions into a bowl of biscuit dough.

Mix quickly. The biscuit dough should not be thick, but not too thin. Lubricate the multicooker bowl or baking dish in the oven with plenty of butter (I usually take butter), put the dough there.

We bake a milk biscuit in a multicooker on the “Baking” mode for 60 minutes, ie the time that is programmed by the device. In the oven - about 45 minutes (preheat the oven to 180 degrees).

We check the readiness with a match or a thin wooden stick. Ready-made baked goods are usually easily removed from the mold, therefore, having laid them out on a plate, for beauty, you can sprinkle with breadcrumbs or pour over with chocolate icing.

Enjoy your tea!

Any biscuit only gets better if you let it sit, at least overnight. Therefore, it is advisable to bake the biscuit in advance. To make the cream airy, but at the same time keep its shape, yogurt must be weighed in gauze for several hours. Well, the finished cake must also be given time to soak. So, count on time, haste can have a negative effect here!
It is advisable to use a split form, with a diameter of 24-26 cm. Since the thinner the cakes are, the better they will be impregnated. The mold can be greased with oil, or it can be laid with baking paper: on the bottom - a circle and a strip around the circumference.

Let's start by making a biscuit: sift flour, baking powder, salt twice.
Heat the milk and butter until hot to melt the butter.

Mix sugar with vanilla sugar.
Beat eggs with a mixer, on high speed, for about a minute. Continuing to beat, add sugar gradually. Beat for about 10 more minutes until a fluffy, light mass.

To the beaten egg mass, gently, in several stages, mix the sifted flour, using a spatula, with movements from bottom to top.
Heat the butter and milk again until very hot (no need to boil) and pour into the biscuit dough in two passes, stirring in several times with a spatula. The mass turns out to be of medium density, voluminous, with a glossy sheen.

Gently put the dough in an oiled baking dish and send to an oven preheated to 175 seconds for 20-25 minutes (until a dry match).

Cool the finished biscuit and let it sit, I leave it in the form overnight. You can store a biscuit for two or three days, then you need to take it out of the mold and wrap it in a bag.

The yogurt must first be weighed out: lay a sieve with gauze, pour out the yogurt, substitute a bowl for whey. Put in the refrigerator for a few hours, I leave it overnight. I used homemade yogurt, half a glass of whey came out. You need to do the same with store-bought yogurt, otherwise, the cream may turn out to be liquid!
As a result, you will have a dense milk clot.

Sprinkle the cherries with icing sugar and leave for a while to release the juice. I have frozen cherries, I let them melt a little and cover them with powdered sugar.

Carefully cut the biscuit into two cakes. You can make the bottom cake a little thicker, as it will be saturated, but the top one will not.

Prepare the cream: beat the sour cream well with a mixer, 8-10 minutes, then add powdered sugar with vanilla sugar in parts, continuing to beat.

Add yogurt and beat a little more. You will get a fluffy cream that keeps its shape.

Drain the resulting juice from the cherries, squeeze it out a little. Add water to the juice so that about 150 ml of impregnation liquid comes out.

Saturate the bottom cake.

Spread thickly with cream. Arrange the berries.

Cover with the second cake layer, press down slightly. Coat with cream. If the cream will slip a little, remove the cake and the rest of the cream in the refrigerator. The cream will set quickly. Then you can take out the cake and apply the rest of the cream.

Grate the chocolate. Since the cream is very delicate and airy, before sprinkling the cake with chocolate, I put it in the refrigerator for a while. The cream will set - then sprinkle with chocolate chips.

The finished cake must be given time to soak by putting it in the refrigerator, preferably for 6-8 hours.
And now, finally, you can cut off a piece and treat yourself to it! Or two pieces are possible, because the cake came out not at all heavy in taste and medium sweetness! And with fragrant tea ...

Today, for you, my successful experiment is a custard sponge cake with hot milk: I described the recipe with a photo and a detailed description of the cooking process for all readers of the culinary site.

Eh, I haven't baked biscuits in the oven for a long time. Ever since a simply wonderful assistant appeared in my kitchen - a multicooker, I cooked biscuits exclusively in it. In a slow cooker, such baked goods turn out to be incomparable and very lush. Perhaps, I would have continued to bake in it if I had not been interested in one interesting recipe.

Once in a magazine I read that you can, it turns out, make a custard biscuit. It shocked me a little, because biscuit baking is very capricious, and you just have to make a mistake with sugar or stir in flour faster than you should, and you get not airy baked goods, but a rubber sole, which will be impossible to eat. And here is a biscuit, also a custard!

Still, my curiosity won out. Moreover, it is my husband's birthday today, and I promised him to bake a delicious cake, so I risked trying this recipe. Of course, just in case, I checked if there were 6 more eggs in my refrigerator, so that in case of a failure with this pastry, I would already bake a biscuit in a slow cooker. But I didn't need them, as the custard biscuit in the oven turned out wonderful.

In general, this recipe has been tested and approved by me, and I recommend it to you too.

Milk custard biscuit baked in the oven turns out to be very tasty! I hope this recipe, like mine, becomes one of your favorites.

Ingredients

• Eggs - 3 pcs. medium size
• Sugar - 165 g
• Homemade milk - 120 g
• Butter - 60 g (fat content - 82%)
• Baking dough - 6 g
• Wheat flour - 165 g
• Vanillin - on the tip of a knife
• Salt - a pinch

Oven milk biscuit recipe

1. To begin with, we take a round shape in which the biscuit will be baked, and cover it with baking paper. And immediately turn on the oven, let it warm up for now. Meanwhile, we send butter and milk to warm on a slow fire. Mix eggs, vanillin and sugar in a deep container.
2. Using a mixer (blender, whisk), beat it all into a fluffy white mass.
3. Then add flour with baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
4. Add almost boiled milk with butter to this dough 3 times. Mix gently. Pour the resulting custard biscuit dough into the prepared form. We send to bake. It will take about half an hour (but you need to make sure that you are fully ready with a wooden skewer). Set the oven temperature to 170 degrees.
5. Let the finished biscuit cool. And after that, you can make, for example, a biscuit cake from it. Make your favorite cream, cut the cake in half, grease it and let it brew a little. And you can serve it in this form with tea - it is also very tasty, moderately sweet, with small pores.
6. That's all, a delicious custard milk biscuit with milk is ready! As you can see, the process of making it is not too different from making a regular biscuit in the oven, so be sure to use this recipe and treat yourself and your loved ones with delicious pastries!

9,079

This biscuit is incredibly tasty and tender. Due to the oil included in the composition, it does not require any impregnation. Of course, like any biscuit, it must be wrapped in foil while still hot and sent to the refrigerator for ripening, preferably at night. After this procedure, the biscuit will have the perfect texture and taste. The biscuit can be frozen for about 2 weeks. In general, freezing biscuits is extremely practical for home and professional pastry chefs. You can always assemble a cake in a matter of minutes.

Ingredients (for a 22 cm mold):

• Milk - 120 ml;
• Butter 82.5% - 60 g;
• Eggs - 3 pcs;
• Sugar - 165 g;
• Wheat flour - 165 g;
• Baking powder - 6 g;
• Salt - on the tip of a knife;
• Vanilla extract - 1 teaspoon.

How to make a biscuit with milk:

Step 1. Heat milk and butter in a saucepan. As soon as the butter is melted, remove from heat.

Step 2. Beat eggs and sugar with a mixer in a fluffy foam, it will take 5-7 minutes, the mass will turn white and increase 3 times.

Step 3. Sift flour, mix with baking powder and salt. Add to the egg mixture in portions, mix gently.

Step 4. Heat the milk again, but do not bring to a boil. Pour hot milk into the dough, in portions. They poured in a part - they mixed it up, so another part - they mixed it up again.

Step 5. Pour the dough into a mold. Bake in an oven preheated to 180C for 25-30 minutes (until a dry match)

Step 6. Cool the cake slightly on the wire rack, wrap in plastic and put in the refrigerator overnight.

Why is it necessary to wrap a hot cake in film? During the cooling process, the cake loses moisture, which means juiciness and texture. Therefore, you need to wrap it in film as soon as possible and prevent evaporation.