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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
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- 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!
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 to ripen, preferably overnight. After this procedure, the biscuit will be the perfect texture and taste. 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 - mixed it, because another part - 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.
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!
For me, a biscuit with milk has become a real lifesaver. In general, I’m used to baking an ordinary classic biscuit, but there were times when it didn’t rise as we would like, and a biscuit in milk does not require ripening and is ready to eat right away. I wanted to try it for a long time, but somehow it didn’t work out, since I rarely bake cakes, and for home tea drinking I prefer muffins and pies. But finally I made up my mind and baked it! And you know, now I will definitely use this biscuit in cakes! I liked its structure, the biscuit springs well and turns out to be insanely delicious. You can simply sprinkle it with powdered sugar and serve with tea. Delicious!
In the bowl of a mixer, beat the eggs until they double in size, add the sugar little by little and beat together until white.
Pour the mass into a bowl and sift the flour with baking powder, vanilla and salt.
Pour milk into a saucepan and add butter to it, bring to a boil.
Pour the hot milk mixture into the dough and stir immediately.
The dough should be homogeneous, without lumps.
Line the mold with parchment paper and pour the dough into it.
Preheat the oven to 175 degrees and bake the cake for 30 minutes.
Use the finished biscuit in milk at your discretion: for making a cake or pastries, or immediately sprinkle with powder and serve with tea.
Bon appetit!
Any biscuit only gets better if you let it age, at least overnight. Therefore, it is advisable to bake a 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 the time, the rush here can have a negative impact!
It is desirable to use a detachable form, with a diameter of 24-26 cm. Since the thinner the cakes are, the better they will soak. The form can be greased with oil, or you can lay it with baking paper: at the bottom - a circle and a strip around the circumference.
Let's start with the preparation of 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 the eggs with a mixer on high speed for about a minute. While continuing to beat, gradually add the sugar. Beat for about 10 minutes more until fluffy, light mass.
To the beaten egg mass, gently, in several stages, mix the sifted flour using a spatula, moving from the bottom up.
Heat the butter with milk again to a very hot state (no need to boil) and pour into the biscuit dough in two passes, stirring several times with a spatula. The mass turns out to be of medium density, voluminous, with a glossy sheen.
Carefully put the dough into an oiled baking dish and send it to the oven preheated to 175 for 20-25 minutes (until a dry match).
Cool the finished biscuit and let it rest, I leave it in the form for the night. You can store a biscuit for two or three days, then you need to remove it from the mold and wrap it in a bag.
Yogurt must first be weighed: lay a sieve with gauze, pour yogurt, substitute a bowl for whey. Refrigerate for a few hours, I leave overnight. I used homemade yogurt, whey stood out half a glass. With store-bought yogurt, you need to do the same, otherwise, the cream may turn out to be liquid!
As a result, you will have a dense milk clot.
Sprinkle the cherries with powdered sugar and leave for a while so that the juice stands out. I have a frozen cherry, I let it thaw a little and fall asleep with powdered sugar.
Carefully cut the biscuit into two cakes. You can make the bottom cake a little thicker, as it will be soaked, but the top one will not.
Let's prepare the cream: beat the sour cream well with a mixer, for 8-10 minutes, then, in parts, add powdered sugar with vanilla sugar, continuing to beat.
Add yogurt and beat some more. Get a lush cream that holds its shape.
Drain the resulting juice from the cherry, squeeze it a little. Add water to the juice, so that in the end about 150 ml of liquid for impregnation comes out.
Soak the bottom cake.
Spread with thick cream. Spread berries.
Cover with the second cake, press down a little. Cover with cream. If the cream will slip a little - remove the cake and the rest of the cream in the refrigerator. The cream sets quickly. Then you can take out the cake and apply the rest of the cream.
Grate chocolate on a fine grater. 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 seize - then I 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 finally, you can cut off a piece and treat yourself! And you can have two pieces, because the cake came out not at all heavy in taste and of medium sweetness! And with flavored tea...
