Delicate biscuit with milk. Classic biscuit with hot milk A simple biscuit recipe with milk

Using a mixer, beat the eggs with sugar for 5-10 minutes until they become very fluffy and light.

Meanwhile, put milk together with butter and vanilla seeds in a small saucepan over low heat, bring to a boil and turn off.

Add the sifted flour, a pinch of salt and baking powder to the beaten eggs. Mix thoroughly with a spatula, do not use a mixer.

Then immediately add hot milk and again mix well with a spatula until smooth.

Now immediately pour the finished dough into a mold, which was previously oiled and sprinkled with flour. Bake in an oven preheated to 175 -180 degrees for 30 minutes. Check readiness with a wooden stick. Do not open the oven door for the first 15-20 minutes.

So, the biscuit cake is ready and you can serve it simply by sprinkling with powdered sugar and cocoa or smearing with cream to taste. The biscuit is very fluffy and soft, due to the fact that a special cooking procedure is followed.

- It is important to remember that only a spatula should be used at the time when loose ingredients are combined with liquid ones.
- The biscuit keeps well for several days, wrapped in foil.
- When cooking, you can add grated orange or lemon zest to the dough, or even a little cinnamon to taste.

Hello. Today I will share with you a recipe for just an extraordinary biscuit. This is a vanilla biscuit with hot milk. Everyone - everyone urgently cook! I promise you - such a biscuit will not leave you indifferent.

To be honest, I thought I couldn't find anything better for myself. When I came up with it, it was only at the very last moment that I decided to cook a new biscuit. And I was so delighted with it! It's just incredibly delicious. I'll be honest, he never got to the cake, we ate it just like that, without cream and fillers, we had to urgently prepare the second portion.

How to make the most delicious biscuit with hot milk and butter, a recipe with a photo step by step.

Ingredients for a mold diameter of 18 cm:

1. 3 eggs CO
2. 150 grams of sugar
3. 165 grams of flour
4. a bag of vanilla sugar (10-15 grams)
5. 120 grams of milk
6. 60 grams of butter
7. a pinch of salt
8. a teaspoon of baking powder

Yield is approximately 530 grams.

Cooking:

Since the whole preparation takes 10-15 minutes, we will prepare the oven and the mold in advance.

Preheat the oven to 170º top-bottom mode without convection.

Let's prepare the baking dish. I bake in a split ring wrapped in foil.

Personally, I do not grease the sides with anything, but you can pre-grease the sides of the form with butter and sprinkle with flour. Place parchment on the bottom of the mold.

Place the eggs in the mixer bowl and start beating with a pinch of salt. Eggs should be at room temperature so they will beat better.

As soon as a good foam appears on the surface, we begin to gradually pour in our granulated sugar and vanilla sugar without stopping whisking.

Separately, I want to say about vanilla sugar, if there is an opportunity to buy such sugar with natural vanilla, then please find it! This incredible aroma and black dots will not leave you indifferent. The firm of this sugar is Dr.Oetker.

We beat the egg mixture for 5-7 minutes, depending on the power of your mixer (at the moment I generally have a food processor with a minimum power, I beat for 10 minutes, but still I didn’t achieve the desired effect).

The mass should increase very well in volume and hold its shape a little. Since my mixer power was not enough, and there is no other in the house, I will show you how the egg mass should look like using my photo for example. (by the way, it is also incredibly tasty! I advise you to try it)

This is the ideal to strive for. But, I want to note that even with such an imperfect structure as mine, the biscuit turned out to be excellent.

While the eggs are being beaten, sift the flour with the baking powder and mix them.

Pour our milk into a saucepan and place the butter cut into cubes there. Put on the stove over medium heat. We wait until the oil is completely dispersed. It is not necessary to boil, as soon as the mixture has become homogeneous - remove from heat.

Gently fold the flour mixture into the egg mixture with a silicone spatula from bottom to top. We need to preserve as much as possible all the airiness of beaten eggs. It is better to mix flour in 2-3 calls, and not all at once.

The dough will be thick at this stage, don't worry.

As soon as the mass has become homogeneous without lumps, pour hot milk into it.

Mix as gently as possible.

Pour our dough into the prepared form and send it to the preheated oven. Bake at 170º for 35-40 minutes.

The readiness of the biscuit, as always, is determined with the help of a wooden skewer: it comes out dry - we take it out. Do not open the oven for the first 30 minutes. The finished biscuit should spring back when pressed.

First, we cool our biscuit in the form of about 15 minutes. Next, we pass with a knife along the edge, freeing it from the form.

We take out the biscuit and cool on the wire rack.

We wrap it in a film and put it in the refrigerator for 8-10 hours for ripening. The height of the finished biscuit is 5-6 cm.

I always put the biscuit in the refrigerator at night.

In the morning we cut our biscuit into 3 cakes.

With this wonderful biscuit, I cooked. But, as for me, the most delicious combination is still with sour berries, because the biscuit itself is quite sweet.

This is what this vanilla sponge cake looked like in the cake.

A couple of lines from myself. If you are looking for a biscuit where you do not have to separate the yolks and whites for whipping, this is your option. A huge plus is the ease of preparation, the biscuit does not require impregnation at all (unless you are a fan of “wet cakes”), it is not capricious at all (compared to angelic biscuits). Well, the taste ... is very rich, it is very self-sufficient (you can safely just make it for tea and eat it completely without cream). The texture is quite dense, and will withstand heavy fillings.

Well, you yourself understand - you need to urgently prepare)

Look for the recipe for the cake itself here -.

If you want to bake a biscuit in the form of a different size, then in this article I wrote in detail how to count all the ingredients -.

Enjoy your meal.

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• Category 1 eggs - 3 pcs.
• Sugar - 160 g
• Vanilla sugar - 10 g
• Milk - 120 g
• Butter - 60 g
• Flour - 165 g
• Baking powder - 6 g
• A pinch of salt

close Ingredient printing

- airy, delicate, very tasty and beautiful! Step-by-step recipe with a photo and a detailed description of the cooking technology. The instructions are so detailed and clear that even beginners will succeed!

Hey! Tori Pteat is with you! Today we have a biscuit with hot milk! I don’t know who the author of the recipe is, but thanks to him: the recipe is great! The biscuit turns out to be tall, fluffy, airy, tender, tasty and beautiful, which is important! It will be a great base for your cakes. Let's make it together!

First, let's prepare all the products. This is more convenient than rushing around the kitchen in search of a sieve or baking powder)

In a large bowl, break 3 eggs (I have category 1).

Then pour 120 g of milk into a saucepan and put 60 g of delicious butter 82.5% (not a spread!).

Sift 165 g of flour, 6 g of baking powder and a pinch of salt into a separate dry container.

Mix everything well with a whisk.

Add 160 g of sugar and 10 g of vanilla sugar to the eggs.

Beat eggs with sugar with a mixer at high speed. It takes a long time to beat. The exact time depends on the power of your mixer. I have a standard, simple 450W home mixer and I beat it for at least 10 minutes. The mass should become lush, light, creamy. From the corollas, traces remain on it, however, not for long)

On the corollas, the egg-sugar mass does not linger, but falls from them in such a thin ribbon.

Approximately in the middle of the whipping process, we put our milk and butter on the fire. We need the milk to boil and the butter to dissolve in it.

As soon as the egg-sugar mass is ready, pour flour into it in parts.

Gently, but at the same time quite actively and quickly mix with a silicone spatula, as if prying the mass from below and shifting it up. As in kneading.

Pour in some hot milk with butter.

Lightly mix with the same careful folding movements, while turning the bowl in a circle, counterclockwise. I emphasize that the movements should be neat and precisely prying the dough from below, you do not need to mix the dough chaotically or with nervous circular movements: this way you will break the air bubbles formed when beating the eggs and the biscuit can turn out to be knocked down, dense, like a sole.

Add some of the flour again and stir it in quickly. Not for long!

Hot Buttered Milk Again!

And the rest of the flour. The dough is ready. It turns out a little more liquid than a classic biscuit.

Pour it into a mold lined with parchment. And we send it to the oven preheated to 165-170 degrees for 40-50 minutes. It may take an hour. However, as always, the exact temperature and baking time depends on the characteristics of your oven. Experienced cooks know that all ovens are different, and you have to adapt to each.

In general, I usually bake biscuits in a confectionery ring without a bottom, the biscuits turn out to be even and tall. But here I decided to use the usual sliding form: according to the assurances of those who have already cooked, the dough is watery, and I was afraid that it would leak out. The biscuit turned out to be even, beautiful and tall, but it seems to me that everything in the ring would be in the best possible way. If you have a ring, you can bake in it, just make an impromptu foil bottom.

We check for readiness as usual - with a dry torch: inserted into the middle, it should come out dry, without traces of dough. The biscuit itself is slightly springy.

Pay attention, I have a form with a diameter of 18 cm, a height of 6.5 cm. The biscuit almost reaches the top. If your form is the same diameter, but lower, be careful that the dough does not run away)

As always, if the biscuit is too hot on top and the inside is not ready yet, place the foil on it with the shiny side up. If, on the contrary, it is too hot from below, place a heat-resistant container of water a level lower.

Let the finished biscuit cool slightly and go with a knife between the walls of the mold and the sides of the biscuit.

And further. You see, the middle has burst? This is because the temperature was rather high: I baked this biscuit for the first time and did not yet know exactly at what temperature in my oven it would turn out best. But it's not scary at all! First, burst quite a bit! They turned it over onto a wire rack, let it lie down - and the biscuit became an even cylinder!) And secondly, I always cut off all the lids anyway: I like neat cuts!

We wrap the finished biscuit in cling film and let it rest for at least 8 hours. You can - on the table, you can put it in the refrigerator. After that, it will be much more convenient to work with him.

We cut the aged biscuit into cakes and make some very tasty cake!)

See what cakes! Lush, porous, airy! Spongy) No wonder the biscuit cake in English is sponge cake) Although they have completely different biscuits there)))

Attention: the cakes are very delicate, fragile, be careful when assembling. Despite the presence of butter and milk in the composition, the biscuit is not too wet on its own, so I recommend soaking it.

That's what we did hot milk biscuit! Another great recipe that works for you!

Delicious and beautiful cakes for you!

Hot milk biscuit is a traditional pastry in American cuisine. The dessert is very soft, tender and not at all dry. Thanks to these qualities, the biscuit can be eaten without additional products (cream, jam). American pastries are perfect for making cakes, because they are so fluffy and tall that they can be cut into three to five layers. For such a cake, you can use any cream that you like: custard, cottage cheese, butter, sour cream, etc. Due to their moisture, the cakes are ideally saturated with any filling.

If you love to bake or just love to enjoy delicious pastries, then you will need a culinary recipe for a biscuit with hot milk.

Cooking the classic way

From the cakes baked according to this recipe, the most delicious cakes and pastries are obtained. The most delicate dough with a velvety structure is ideally combined with both cream and jam, fresh or canned fruits, and marmalade. The classic hot milk biscuit will help make your confectionery masterpieces even tastier, juicier and more attractive.

Products needed to create baked goods

You will need to prepare:

• 11 grams of baking powder.
• 245 milliliters of milk with any percentage of fat.
• 125 grams of butter.
• 320 grams of granulated sugar.
• 320 grams of wheat flour.
• Six chicken eggs.
• A pinch of table salt.
• A piece of butter for greasing the mold.

Step by step guide to baking

The recipe for custard biscuit in hot milk begins with the preparation of the components. Take everything you need to create a tender treat out of the refrigerator a few hours before you start cooking. All ingredients must be at room temperature. Milk is an exception, it should be left in the refrigerator so that it does not turn sour. Are all ingredients warm enough? Great, then turn on the oven 180 degrees. During the time that you spend on kneading the dough, it will have time to heat up well.

1. Rinse the eggs and then break into a large bowl. Arm yourself with a mixer and start whipping the ingredient at low speeds, gradually increasing the speed and turning it into a homogeneous mass. After 5 minutes, gently pour sugar into the egg mixture in a thin stream. Beat the mass until it turns into a white thick foam. This effect, as a rule, occurs 8-10 minutes after the addition of granulated sugar.
2. In a separate bowl, combine all dry ingredients: baking powder, a pinch of salt and flour. Thoroughly mix the products, achieving their even distribution. This is necessary so that the American biscuit in hot milk rises evenly.
3. Adding carefully in small portions, combine the dry mixture with the beaten egg. Use a hand whisk or silicone spatula to stir. To keep the dough as airy as the egg mass, perform the procedure with smooth movements from the bottom up.
4. Pour milk into a separate saucepan. Send the container to medium heat. Add butter to milk. Heat until the ingredient is completely dissolved. As soon as a light foam begins to form on the milk, immediately remove it from the stove. It is important not to allow the product to boil, otherwise the biscuit will not brew.
5. Constantly stirring the dough with a whisk or spatula, pour hot milk into it. This must be done carefully, introducing the ingredient in a thin stream, trying to make the milk flow down the walls of the dish. For convenience, you can use the mixer by turning it on at the lowest speed. The dough is ready.
6. Grease the bottom of a detachable baking dish with a piece of butter. The walls of the container must be left without fat. Otherwise, the biscuit will not be able to fully rise, because. will run off the slippery sides of the mold. Pour the batter into the prepared bowl.
7. Send the container with the future delicious biscuit in hot milk to the preheated oven. Bake for 30 minutes. At first, it is absolutely impossible to open the oven door, because. the soft dough will just fall off. As soon as the magical smell of baking begins to spread throughout the kitchen, and this will happen in about 20-25 minutes, you can slightly open the door to check the readiness of the product.
8. Turn off the oven and open it slightly. Leave the cake in the oven for another 10 minutes. This procedure will reduce the risk of falling off already finished baking.
9. Let the biscuit cool and then remove from the mold. Sprinkle with powdered sugar and serve. If desired, cut the product into cakes and soak them with cream, jam or condensed milk.

Vanilla biscuit with hot milk

This delicacy is just as easy to make as its traditional counterpart. Use the classic step-by-step hot milk biscuit recipe. When you mix the dry ingredients, add a few grams of vanilla to them. Then follow the recipe instructions. You will get the most delicate American biscuit with a delicious aroma. The amazing taste of the product will appeal to those who love vanilla.

American chocolate biscuit

By brewing dough, you can create not only white pastries. Try making a chocolate biscuit with hot milk. The reviews of those who baked the dessert according to this recipe cause only one desire: to immediately enjoy such exquisite pastries. If you love cocoa, then this biscuit will bring you heavenly pleasure! Delicate, airy, moist, delicious chocolate dessert will become a tradition in your family.

Products for creating American pastries:

• Half a package of butter (100 grams).
• One and a half cups of flour.
• Five chicken eggs.
• 175 milliliters of milk.
• A pinch of table salt.
• 45 grams of quality cocoa powder.
• 9 grams of baking powder.
• 245 grams brown sugar.

Cooking chocolate biscuit

This dessert must be prepared using the following technology:

1. Crack the eggs into a deep bowl. Beat the ingredient with a mixer until smooth. With the electric beaters still working, slowly add the brown sugar. Beat the mass until it becomes white.
2. Turn on the oven to 180 degrees so that it has time to heat up enough.
3. Combine flour, cocoa powder, salt and baking powder in a separate bowl. Thoroughly mix all the products using a regular tablespoon. Sift the resulting mixture through a sieve. For best results, repeat this procedure twice.
4. Quickly but gently fold the dry mixture into the egg mixture. Move the shoulder blade in one direction - from bottom to top. Don't let the beaten egg whites fall off.
5. Combine milk with butter in a convenient scoop. Send the container to the fire. Bring the ingredients to a temperature of 80-85 degrees, then remove from the stove. Be careful not to burn the milk. This will greatly ruin the taste of the chocolate biscuit.
6. It remains only to brew the dough with hot milk. Pour the liquid into a thick mass in a thin stream, constantly whisking it with a mixer or whisk.
7. Line the bottom of the mold with parchment paper. Pour the chocolate batter into it. If necessary, level the surface of the mass with a spatula.
8. Send the form to the hot oven. Bake the biscuit for 25-30 minutes.
9. Slightly open the oven door by turning it off. Leave the cake in this position for 10-15 minutes. During this time, the biscuit will "get used" to a colder temperature, so it will not settle.
10. Cool the dessert, then remove it from the mold. Drizzle with melted chocolate and serve.

Lemon pie

If you want to cook pastries with an unforgettable citrus aroma, then use the classic biscuit recipe. In addition to the ingredients indicated in it, you will need the zest of half a lemon and 2-3 tablespoons of freshly squeezed juice from its pulp. These products should be added to the dough when you introduce the dry mixture into beaten eggs with sugar. Further, the cooking process is no different from creating a classic biscuit. Ready-made pastries will delight you with a fresh aroma and a slight taste of lemon. Similarly, you can make an orange dessert.

How to cook pastries in a slow cooker

Are you the proud owner of a kitchen helper? So, you can make a biscuit with hot milk in a slow cooker. Those who prepared a delicate delicacy in the kitchen assistant are sincerely delighted with the result. You should only knead the dough using one of the recipes presented. After that, pour it into the multicooker bowl. Do not forget to grease the bottom of the mold with butter or vegetable oil! Close the lid, set the "Baking" mode (time 65 minutes) and feel free to go to rest. The multicooker will notify you of the end of the process by beeping.

Slightly open the lid and leave it in this position for 5-7 minutes. After that, take out the bowl and leave the dessert to cool completely. All! It's so easy to make a biscuit with hot milk in a slow cooker. Reviews of satisfied hostesses who prepared a delicacy in a kitchen assistant will surely be replenished with another one that you write. After all, baking is so tender and tasty that it just melts in your mouth! And this delicious dessert is prepared in minutes.

How to diversify traditional American pastries

To make a biscuit more original and tasty, it will not take much effort. Some ingredients added to the dough during kneading will do the job perfectly.

• Raisins, dried apricots or prunes, cut into small pieces, will give the dessert a unique touch. Do not put too large pieces of dried fruit in the dough, they will simply fall to the bottom.
• Almond flakes, finely crushed almonds or hazelnuts, as well as candied fruits can play the same role.
• You can add small pieces of fresh or canned fruits and berries to the pie dough. Peach, apricot, cherry, strawberry, raspberry and plum are perfect.
• Try to cook a biscuit "Marble". To do this, knead two parts of the dough - one classic, the second chocolate. Put a teaspoon of white blank in a baking dish. Now there is so much chocolate. Alternate two types of dough in the indicated sequence until both blanks are over. The cake is baked in the traditional way.
• Various essences and extracts will help to diversify the taste and aroma of the biscuit. On the shelves of modern stores, these ingredients are presented in a very wide range. Almond, coconut, banana, cognac, cherry - these are just a small part of the available essences, with the help of which your cake will acquire a magical aroma.
• Alcoholic drinks will also give the biscuit interesting characteristics. The same "Baileys", "Amaretto", "Malibu", "Sheridan" will give the pastries an unforgettable taste and aroma. Quality cognac has the same properties. Just don't overdo it! For the indicated amount of ingredients (for a classic American biscuit), 30 ml of any drink is enough. Such a component should be added before the introduction of hot milk.
• You can easily make a colorful cake with a custard biscuit. For this you will need food coloring. If you decide to create a bright dessert, then use quality coloring products. The ideal option would be. Such a product will give baked goods a really bright, rich color. Dry and liquid dyes, unfortunately, do not have such properties. Such products will give the dessert only a dull and nondescript shade. To make a multi-colored cake based on American sponge, prepare the dough according to the classic recipe. Now divide it into 4-5 parts, each of which is painted in a different color. Bake the cakes in an oven preheated to 180 degrees for about 15 minutes. The times are given for each individual part of the test.

Little tricks for big fun

Custard biscuit is a pastry that is quite simple to prepare. In any case, if you compare it with a traditional French delicacy. However, there are some nuances here, without observing which, you can spoil the whole dessert.

• If you are baking a sponge cake to create a cake, then you should not rush to grease the finished pastries with cream. The resulting lush cake should be cooled, and then tightly wrapped in cling film and sent to the refrigerator for 8-12 hours. Thanks to these manipulations, baking will acquire a brighter taste, and it will not be difficult to cut it into separate layers. A fresh biscuit tends to crumble a lot. As a result, the cakes are uneven or full of holes.
• Never bring milk to a boil. The ingredient must be removed from the stove as soon as the first foam appears. Otherwise, the dough will not be brewed, but will get into very unappetizing lumps. A biscuit baked from such a blank will not rise and will have a “rubber” structure.
• Always sift the flour when adding it to the dough. With this procedure, the ingredient is saturated with oxygen, and the pastries are more tender and airy. Do not be lazy to repeat the sifting twice. So you can achieve such delicious results that even the most fastidious gourmets will appreciate the biscuit.