Chocolate biscuit with milk recipe. Delicate biscuit with milk

Biscuit- confectionery 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 impeccable 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 will prepare a biscuit light, very porous, high with 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 decorate not only the everyday table, but may also appear on your festive table in the form of a sweet for tea. I soaked a hot milk biscuit with good condensed milk and homemade apricot jam. Well, it was very tastyoooooooo ... My homemade biscuit with milk came to my taste very much.

Would need:

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

How to cook a high biscuit 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 the flour with vanilla and baking powder, sift and add to the biscuit dough.

While whipping the biscuit, heat the milk and butter on the stove. But DO NOT bring to a boil! Milk should be just hot, NOT BOILING!!! When we beat the biscuit, carefully, in a thin stream, pour in hot milk with butter.

Beat again the biscuit dough. it comes out a little thinner than we might expect. But it's okay. If you have withstood the weight of all the components, everything will turn out great.

Lubricate the multicooker bowl with butter and pour 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 of the readiness of baking, do not rush to open the slow cooker. Let the biscuit stand on the HEAT mode for another 5-10 minutes.

If you want to cook a biscuit with hot milk in the oven, bake it in a mold greased with butter or line it with oiled baking paper. The oven should be heated to 180-190 degrees, bake a biscuit for 30-45 minutes until a dry skewer. Check the readiness of the biscuit no earlier than after 30-35 minutes.

After the slow cooker has prepared a beautiful biscuit with hot milk for us, we arm ourselves with a steamer container and remove the biscuit.

Here we pulled such a handsome man from the multicooker. Biscuit on hot milk turns out to be so tender that you can eat it simply by cutting off a piece with milk or tea.

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

And here is our first piece of homemade cake. I don't think anyone could refuse this. The biscuit turned out so delicious that it melted in your mouth instantly ...

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

I love this biscuit for the structure of a delicate cloud. It turns out so beautiful and appetizing that it remains only to cut evenly, powder with sugar and serve with tea with fresh jam or jam! The hot milk biscuit is not as dry as it is, so I like it both in cakes and as independent pastries for tea.

Ingredients (for an 18 cm diameter mold):

Milk (any fat content) - 120 g
Butter - 60 g
Flour - 160 g
Baking powder - 5 g
Sugar - 160 g
Eggs (c1) - 3 pcs
Vanilla extract - 1 tsp (can be replaced with vanilla sugar 10 g)
Salt - a pinch

All ingredients (except milk) should be at room temperature.

Biscuit dough is kneaded very quickly, so you should immediately turn on the oven for heating (170-180 C).

In a convenient bowl, break 3 eggs and start beating with a mixer. I like the eggs to gradually saturate with air, so I always increase the speed of the mixer gradually.

Starting from low speeds, I bring to the maximum. In this case, the egg mass first turns into a foam, similar to a soapy solution, then it becomes lighter and lighter. You often ask if you can beat eggs for sponge cake in a blender. If you use not a knife, but a nozzle - a whisk, of course, you can. It doesn't matter what and how you beat, the most important thing is that the result is the same as in my final photo. That is, the egg mass is beaten white with sugar.

After 5 minutes of whipping, we begin to add granulated sugar (160 g) in a thin stream. At the same time, we do not turn off the mixer, our task is to stir in the sugar so that it does not fall to the bottom of the bowl. I love this recipe for the fact that you don’t need to beat the yolks and whites separately, as in a classic biscuit, the process is faster and more convenient).

After 8-10 minutes from the start of whipping, the egg-sugar mass turns into a thick white foam, distinct traces of the whisk remain on the surface. This means that the eggs are beaten to the consistency we need, we can continue the process.

Add 1 tsp to beaten eggs with sugar. vanilla extract. If you decide to substitute vanilla sugar, add 1 standard sachet (10 g).

To make the biscuit rise evenly in the oven, mix the dry ingredients (a pinch of salt, flour - 160 g, baking powder - 5 g). If the baking powder particles are distributed throughout the flour, the cake will not rise in hills and bumps, but evenly over the entire surface.

It is convenient to use a conventional hand whisk for stirring.

In small parts (about 1/3 each), add the dry ingredients to the beaten eggs. We do not mix with a mixer, but with a spatula / spoon or hand whisk. At this stage, it is very important not to lose the air accumulated during whipping. Mix with gentle movements, from the bottom up, so that the dough remains fluffy and airy.

After adding flour, the dough should visually remain lush, filled with air. If suddenly it has settled and decreased in volume, it means that the biscuit can turn out to be dense and sticky.

In a saucepan, heat milk (120 g) and butter (60 g). We are waiting for the oil to completely melt, bring it almost to a boil, but do not boil. It is important that the milk is very hot, but not boiling!

Pour hot milk with butter into the dough with constant (!) Stirring. I turn on the mixer on the lowest speed and pour in a thin stream along the side of the bowl.

From this moment on, the dough may seem very liquid to you, but it should be so. Pour into a specially prepared form and send to the oven to bake. I have a detachable form with a diameter of 18 cm, I cover the bottom with baking paper, I do not grease the sides with anything. If you decide to oil the sides, be sure to dust the top with flour and shake off the excess. The walls of the mold must be non-slippery, otherwise the biscuit dough will slide down when you try to rise in the oven.

The biscuit is cooked for 30-35 minutes at t 170 °C. Do not open the cabinet door for the first 20 minutes, because the biscuit may settle. After 20-25 minutes of baking, a pleasant smell of baking usually begins to spread around the apartment, and you can already open the door to check for readiness. We pierce the cake with a long wooden stick in the highest place - if the splinter comes out dry, without sticky wet dough, then the biscuit is ready, you can take it out.

Biscuit on hot milk turns out to be moderately moist, porous and very tender. It can be used for a cake by cutting it into several layers (in a form with a diameter of 18 cm, the height of the biscuit is 5.5 cm). The height of the biscuit is safely enough for three cakes! If you want to make a cake based on this biscuit, first let the cake brew: wrap it in cling film and leave it in the refrigerator overnight. After that, the biscuit will be easier to cut, crumble less, its taste will become richer and brighter.

You can sprinkle the biscuit with powdered sugar and just serve with tea!

Chocolate biscuit with hot milk

Just replace 20 g of flour with cocoa, the rest must be done according to the recipe. The result is a delicious chocolate biscuit that rises just as well as vanilla and has a rich chocolate flavor. However, if you are looking for a recipe for the most delicious chocolate biscuit - he is.

Enjoy your meal! I'd love to hear your feedback on the recipe. Be sure to share photos of your biscuits (you can easily attach a photo to a comment). I'm very interested to see what you've got. Ask questions if you have any questions while cooking or reading the recipe.

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network. Thank you!

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If you want to make a cake with cream, you first need to prepare the base. A recipe with a photo of a biscuit in milk will help you prepare a delicate blank for any cake. This is an American type of biscuit. It is airy, goes well with creams and fresh fruits.

Biscuit in milk can be smeared with cream and decorated with berries

Ingredients

Vanillin 1 pinch Salt 1 pinch Baking powder 7 grams chicken eggs 3 pieces) Sugar 150 grams Wheat flour 170 grams Butter 60 grams Milk 120 milliliters

Servings: 6
Preparation time: 20 minutes
Time for preparing: 40 minutes

Classic biscuit with milk

Please note that only hot milk is used for this dessert. This is an important requirement.

Cooking technology:

Sift the flour so that it is saturated with oxygen. Mix it with vanilla, salt and baking powder for dough.
Mix the eggs with sugar and start beating them with a mixer at high speed. Beat for at least 5 minutes. During this time, the egg mass should increase in volume by about 2 times.
Divide flour into 2 servings. First, enter one portion into the egg mass, then the second. Knead the dough in one direction only. It is better to use a spatula for this, not a spoon.
Put the butter in hot milk and put the pan on the fire. When the butter is melted, pour the mass into the dough in small portions. Knead the dough quickly.
Cover the baking dish with parchment, pour the dough into it and bake it at a temperature of 170 ° C for about 35-40 minutes.

The same recipe can be used to make chocolate biscuits. To do this, 30 g of flour must be replaced with 30 g of high quality cocoa powder.

Biscuit recipe with milk without eggs

This recipe is suitable for vegetarians, as well as people with allergies to chicken eggs.

300 ml of milk;
1 st. flour;
10 ml of vegetable oil;
1 tsp soda slaked with vinegar;
1 st. Sahara.

How to cook:

Heat the milk until it is slightly warmer than room temperature. Add sugar to it and stir until it is completely dissolved.
Add soda to the mixture and begin to gradually add flour, while thoroughly stirring the dough. To avoid lumps, you can use a mixer, just do not turn it on too high speed.
Grease a mold with high sides with vegetable oil and pour the dough into it. Bake the sponge cake in a preheated oven for 35 to 50 minutes, depending on your oven. Baking temperature - 180 °.

Please note that soda for this recipe can be quenched not only with vinegar, but also with lemon juice. You can also use baking powder instead.

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 to ripen, preferably overnight. After this procedure, the biscuit will be the perfect texture and taste. The biscuit can be frozen, for 2 weeks. In general, freezing biscuits is extremely practical for home and professional confectioners. You can always assemble a cake in minutes.

Ingredients (per 22cm 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 cook a biscuit with milk:

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

Step 2 Beat eggs and sugar with a mixer in a lush 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 parts, mix gently.

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

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

Step 6 Cool slightly on a wire rack, wrap in cling film and refrigerate overnight.

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

To choose a delicious cream for this biscuit, take a look at our page, where we have collected the most delicious creams.

Recipe for a tender biscuit with hot milk

Biscuit with hot milk is a universal pastry. It is easy to turn it into an amazing airy cake, birthday cake or roll. The main thing is to find a proven recipe and use the right baking dish.

Note to housewives

To make the biscuit lush and tasty, you need to take note of a few little tricks. Use the following tips, and baking will always be a success:

1. The container in which you will mix the ingredients must be clean and dry.

2. The biscuit will turn out magnificent if you sift the flour twice.

3. Instead of baking powder, you can use soda. It is quenched with table or apple cider vinegar, lemon juice. To prevent the biscuit from acquiring an unpleasant aftertaste, put a pinch of soda in the baking.

4. The biscuit will turn out more fluffy if you beat the whites and yolks separately.

5. Sugar in the recipe can be replaced with powdered sugar. Such a dough is kneaded faster. And if part of the flour is replaced with starch (no more than 20-30 grams), then the finished biscuit will be more magnificent.

6. Milk can also be replaced in a biscuit, using lemonade, sour cream, kefir or boiling water instead. Sometimes confectioners prepare a biscuit with condensed milk.

7. The baking recipe can be supplemented with raisins, dried apricots, nuts and lemon zest. Dried fruits must be washed and dried before being added to the dough.

Most often, biscuits in milk lose splendor during the baking process. Housewives rush to check the readiness of baking and open the oven early. To keep the biscuits fluffy and fluffy, do not open the oven door for 20 minutes.