The biscuit recipe is always made in a slow cooker. Poppy-citrus sponge cake in a Redmond multicooker

Although the multicooker is not the most popular household appliance in the kitchen, it always helps me out when baking biscuits. I stopped cooking them in the oven a long time ago, because they rarely turned out successful: sometimes they burn, sometimes they don’t rise, sometimes, on the contrary, they rise so much that then I wash out the oven for half the evening. All in all, a waste of products and time. A sponge cake in a Redmond multicooker does not cause such troubles; it is always well baked, fluffy, airy and soft.
Several options for preparing fluffy, delicious sponge cakes in the Redmond multicooker; we use the Redmond RMC-M4505 model.

Taste Info Charlotte and biscuit

Ingredients

large chicken eggs - 3 pcs.;
sugar – 0.5 cups;
white wheat flour – 0.5 cups;
sunflower oil – 3 tbsp. l.;
baking powder for dough – 1 tsp;
boiling water - 3 tbsp. l.;
butter or sunflower oil - for greasing the mold.

How to cook in boiling water with the addition of sunflower oil in a Redmond multicooker

Combine eggs with sugar and beat with a mixer (or blender).

We need to achieve a white fluffy mass that is at least doubled in size, so expect to stand with the mixer running for 5-7 minutes.

Next, add baking powder into the mixture and sift in the flour. Gently, slowly, use a spatula to fold them into the sugar-egg mixture.

To taste at this stage, it reminded me of vanilla marshmallow, just as sweet and melting in the mouth. The matter remains small. Boil water in a kettle or saucepan on the stove, pour into the dough and immediately add sunflower oil, stir. Place the dough into the greased bowl of the Redmond multicooker, place it in the household appliance, close the lid and start the “Baking” mode.

In an hour the biscuit is ready. To be sure, test it with a toothpick. Don’t take it out right away, let it sit for 10 minutes with the lid closed in the “Keep Warm” mode. Cut the baked goods into portions and treat them to your family; before serving, you can sprinkle the sponge cake with powdered sugar, as in the photo.

Classic sponge cake in the Redmond multicooker

Ingredients:

sugar – 1 glass;
chicken eggs – 5 pcs.;
vanillin – 1 g;
white wheat flour – 1 cup;
baking powder for dough -1 tsp;
butter - for greasing the bowl.

Preparation:

Break the eggs into a deep bowl, add sugar and, using a mixer, beat everything into a white fluffy mass for about 10 minutes.
Now add vanillin to the sugar-egg mixture and gradually add the sifted flour. Gently, using a spoon or whisk, as if lifting the mass from bottom to top, knead the dough. In this case, it is not advisable to use a mixer; it is better to do everything by hand, this way you will preserve the fluffiness of the dough and its light consistency. Add baking powder to the dough.
Grease the multicooker bowl with oil, pour the dough into it, and smooth the top with a silicone or wooden spatula. Close the lid and set the “baking” mode for 60 minutes.
When the ready signal sounds, remove the biscuit and cool it.

Teaser network

Biscuit with lemonade in a Redmond multicooker

Ingredients:

sugar – 1 glass;
chicken eggs – 4 pcs.;
vegetable oil (odorless) – 1 cup;
lemonade (any) – 1 glass;
white wheat flour - 2.5 cups;
baking powder for dough - 1 tbsp. l.;
butter - for greasing the bowl.

Preparation:

Using a mixer, beat the sugar and eggs for 8-10 minutes until a white fluffy mass forms.
Pour in vegetable oil and lemonade, stir.
Gradually add flour and baking powder. Knead the dough.
Pour the dough into the buttered multicooker bowl. Set the “baking” mode for 60 minutes.
When the end signal sounds, do not open the lid, but continue baking, setting the time for another 40 minutes.
Remove the finished lemonade sponge cake and cool. It turns out very fragrant, lush and tall.

Some useful tips for making fluffy sponge cakes

The classic biscuit recipe can be varied with absolutely any taste, you just need to add a little citrus fruits, coffee, cinnamon, cocoa or other ingredients at your discretion.
Before making the sponge cake, remove the eggs from the refrigerator 1 hour before cooking. They should warm up naturally at room temperature.
It is advisable to sift the biscuit flour several times so that it is maximally saturated with oxygen.
To prevent the baked goods from becoming deformed, remove them from the bowl not with your hands or a spatula, but with the help of a steamer basket.
While beating the sugar-egg mass for a sponge cake with a mixer, you can check its readiness like this - lightly run your finger over it, if a groove remains, then everything is ready, you can continue further and add flour.

Modern kitchen appliances must be able to do everything, and a multicooker is no exception. Have you tried it in baking mode yet? The device is definitely capable of such a task, but experiments should start with the simplest recipes. Today the site will tell you how to bake a sponge cake in a slow cooker - an indispensable base for desserts and a simply delicious pie for everyday tea drinking.

Products for cooking:

4 large eggs (if there are no large ones, take 5 small ones);
1 cup high quality flour;
a little less than 1 cup sugar;
a bag of vanilla granulated sugar or a pinch of vanilla.

How to make a sponge cake:

Beat the eggs, always at room temperature, with a mixer until they foam. Then add sugar and beat for another 8-10 minutes: first at medium speed, and finally at the highest.

Important! If you use vanilla sugar, add it to regular sand and beat with eggs. If vanillin is used, it should be mixed with flour.

Sift the flour two or three times to enrich it with oxygen as much as possible. Pour into the whipped mixture in parts, while gently mixing the contents of the bowl from top to bottom. At this stage, you cannot use a mixer, otherwise the dough will instantly collapse. When the mass has become homogeneous, quickly grease the mold with butter and pour the dough into it. We set the “oven” mode and the temperature to 150 degrees. Cooking time depends on the device model, but on average it takes 35-40 minutes.

Advice! During the first 25 minutes of baking, do not open the lid so that the sponge cake has time to rise well. Later, you can check the readiness with a toothpick: if it comes out of the cake completely dry, the product is ready!

Features of preparing sponge cake in the Redmond multicooker (4502, 4503, 4505, 4525)

Most owners of Redmond multicookers agree that proper baking of a sponge cake begins with separating the eggs into yolks and whites. First of all, beat the whites with sugar and a pinch of salt until high peaks form. Next, the yolks are introduced one by one. When all the sugar has dissolved in the mass, you can add flour and complete the preparation of the dough.

If you plan to cook a sponge cake with jam in a Redmond multicooker, you don’t have to separate the eggs. The recipe assumes that they are added to a mixture of jam, soda and sugar, while the ingredients are not whipped, but simply mixed.

Baking time is 50-60 minutes. After the readiness signal, it is recommended to leave the pie inside the switched off device for another 10 minutes.

List of ingredients:

1 glass each of water and milk;
2 eggs;
2 cups each of sugar and flour;
6 tablespoons cocoa;
0.5 cups refined vegetable oil;
1.5 teaspoons each of baking powder and soda;
20 grams of vanilla sugar.

Procedure:

The most delicious and tender chocolate biscuit made in boiling water. We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes. Next, pour butter and milk into the mixture. Sift the flour together with cocoa, soda, baking powder, and then add it into the liquid piece by piece. All that remains is to pour a glass of boiling water into the mixture and stir quickly. Place the dough in a greased pan and bake for at least 1 hour.

How to cook a biscuit in a Polaris multicooker (0508, 0512,0517, 0523)

Polaris smart pots make “chocolate in boiling water” in 75 minutes. To ensure that the finished pie comes out of the mold easily, it should be covered not only with butter, but also with waffle crumbs or breadcrumbs. Experienced housewives recommend removing both chocolate and simple sponge cakes from the multicooker immediately. It’s convenient to do this using a steam bowl: you need to cover the cake with the bowl, turn the pan over, and the baked goods will be on the table.

Sponge cake for a multicooker recipe with photos

Grocery list:

200 grams of sugar and the same amount of flour;
60 grams of cocoa powder;
10 grams of baking powder;
175 ml water;
125 ml vegetable oil;
3 squirrels;
4 whole eggs;
a pinch of salt.

Cooking steps:

The most successful option for a cake is a chiffon sponge cake in a slow cooker. It always turns out porous and easily cut into cakes. We start by preparing cocoa. Pour boiling water over the powder, stir completely and let cool. Separate 4 yolks and grind them with 150 grams of granulated sugar. Pour cocoa into the mixture, followed by butter. Sift the flour along with salt and baking powder. In several stages, add flour to the liquid, while constantly whisking the mass. In another bowl, beat all the whites and 50 grams of sugar, and then carefully fold them into the dough. Pour the future sponge cake into a greased bowl and bake for 80 minutes.

Advice! To ensure that the dessert turns out lush, you can replace 1 tablespoon of flour with the same amount of corn or potato starch.

Once ready, leave the cake in the mold. It is important to turn the baked goods upside down and fix the pan in this position until it cools. This will help the chiffon not to settle.

Components:

3 eggs;
a glass of kefir;
2 cups of flour;
a teaspoon of baking powder (or 0.5 teaspoon of soda, quenched in kefir);
150 grams of sugar;
100 grams of margarine.

Step by step recipe:

Beat the cooled eggs, adding granulated sugar little by little. When the mass increases and becomes airy, it’s time to pour in the melted margarine. Next is the turn of kefir. Mix all components. Combine baking powder with flour and sift over egg mixture. Use a spoon to gently stir the dough until smooth. Grease the multicooker pan with butter and place the dough in it. Set the “baking” mode and the timer to 60 minutes. When the device informs you that the sponge cake is ready, you should press “stop” and leave the cake to heat for about 15 minutes. And only then you can turn off the device, take out the cake, decorate it and serve.

Biscuit in a slow cooker. Video

There are no special cooking secrets.

If the recipe is close to the classic one, then no baking powder is added to the dough, since the fluffy, airy and porous structure is ensured by the proteins whipped to a strong foam.

If the dough is “heavier” with butter, syrups, or nuts, then soda or baking powder should be added to it, as, for example, in the recipe.

If you pour the dough over chopped fruits or berries and bake, you will get a magnificent fruit or berry pie like charlotte.

The so-called chiffon sponge cake is very interesting. This is a baked product where the amount of whites is 2 times the amount of yolks. Beat the whites with sugar, add the yolks and odorless vegetable oil, add the flour and quickly knead the dough. You only need to stir with a spoon, preferably a wooden one, so as not to “clog” the dough.

Another type of sponge cake is prepared in the same way - genoise. The difference is that not vegetable oil, but melted butter is added to the genoise. The eggs are beaten in a warm water bath.

Vegan (no eggs) or the lean option involves replacing eggs with starch diluted in water.

A fluffy sponge cake is made with lemonade. Lemonade, vegetable oil and baking powder are added to the classic composition of eggs, flour and sugar.

The perfect classic recipe

Although all other recipes are also called biscuits, according to the rules of cooking, this particular option can bear this name.

Preparing airy baked goods with a perfectly smooth surface has always been a sign of the virtuosity of the pastry chef. Nowadays, thanks to various devices, the process has been simplified. And the multicooker will also bake it without slides or cracks.

Ingredients:

Recipe information

Cuisine:European
Type of dish: dessert
Cooking method: in a slow cooker
Servings:6-8
40 min

eggs – 4 pcs.
sugar – 5 tbsp. l.
wheat flour – 4 tbsp. l.
vegetable oil - grease the mold.

Recipe:

Combine cooled eggs with sugar and a pinch of citric acid. Beat into a strong foam with a blender or mixer.

Add flour and mix the dough. It is better to sift the flour and also keep it in the refrigerator for half an hour. Mix the mixture carefully with a spoon from top to bottom. Do not beat under any circumstances - the whites may fall and the dough will not turn out.

Grease the mold with oil and place the future cake there. Level the surface.

Bake on the “Baking” setting for 40 minutes. If the quantity of products is greater than in the recipe, then increase the time to an hour.

After baking, do not open the lid immediately - wait 10-15 minutes. Take out the bowl, let it cool slightly and only then carefully remove the finished product. If you need to soak something quickly, cut off the top.

Only cut when it's cold!

Chocolate recipe in boiling water

A fragrant chocolate sponge cake is a real delicacy, recipes with photos of which are gaining popularity on many culinary portals.

Its peculiarity is that when preparing the dough, boiling water is poured into it, which is not usually done.

I like this particular option - it is always successful.

It is still impossible to deviate from the proposed proportions, and much depends on the quality of cocoa.

Low-quality cocoa can seriously ruin the taste.

A successful sponge cake should be cut into 3-5 layers and layered with cream, creating a delicious cake. Since the dough is very sweet with a pronounced chocolate taste, it can be tinted with sourness by making sour cream or curd cream with berries.

Products:

flour – 2 tbsp. (volume 200 ml)
sugar (preferably powdered sugar) – 2 tbsp.
milk – 200 ml
boiling water – 200 ml
large eggs – 2 pcs.
soda – 1.5 tsp.
baking powder – 1.5 tsp.
vanilla sugar – 1.5 tsp.
cocoa powder – 6 tbsp. spoon with a slide,
vegetable oil – 1/3 cup.

Preparation:

Before you start cooking, line a bowl with a circle of parchment paper and grease the paper and sides with melted butter.
Beat the whites with powdered sugar and vanilla sugar until a strong, stable foam appears. Lightly beat the yolks, add milk and butter, stir very thoroughly. Add whipped whites.
Combine flour, soda, baking powder, cocoa and sift.
Pour the flour in small portions into the liquid part of the dough and stir well as you add it.
After kneading the dough, you need to pour boiling water into the dough in one motion, stir, pour into the bowl and close the lid. The dough will be very liquid - this is how it should be.
Set the “Baking” mode for 1 hour, then turn on the “Warming” mode for 20 minutes. Before this period has expired, the multicooker lid cannot be opened. Then open, leave the baked goods to “rest” for a quarter of an hour in the multicooker and remove using a mesh bowl for steaming.

Lush honey sponge cake

This is an excellent alternative to the famous “Ryzhik”.

It can be cut into 2-3 thin cakes.

A classic custard cream is suitable for it, made from butter and boiled condensed milk or butter with sour cream and liquid honey.

Such a fragrant cake crust always turns out to be especially airy.

What do you need:

flour – 2 tbsp.
sugar (powdered sugar) – 1 tbsp.
large eggs – 5 pcs.
soda – 1 tsp.
natural honey – 6 full tablespoons.

How to bake:

Mix flour and soda and sift.
Beat the whites with powdered sugar (2/3 of the total volume of powder) until a strong, stable foam and leave in the cold. Grind the yolks with 1/3 of the powder.
In an enamel or Teflon bowl, melt the honey, add baking soda, stirring, and heat the honey until it doubles in volume. Add the yolks to the honey, stir, and add the whites little by little.
Add flour and mix well with a spoon.
Line the multicooker bowl with a circle of paper, grease the paper and walls with oil. Pour the dough and cook for 1 hour in the “Baking” mode and 20 minutes in the “Warming” mode. Open the lid, leave the baked goods in the multicooker for 15 minutes, then remove.

A simple recipe with kefir

I make this sponge cake quite often – the ingredients are very ordinary, and it always turns out well.

And you don’t need to fuss with preparation much.

Components:

flour – 2 tbsp.
sugar – 1 tbsp.
kefir – 1 tbsp.
margarine for baking – 100 g
eggs – 3 pcs.
baking powder – 1 tsp.

Preparation step by step:

Sift flour with baking powder.
Melt the margarine.
Beat eggs with sugar until foamy, pour in kefir, beat again, add melted margarine.
Add flour to the liquid part and stir.
You can add steamed dried fruits and raisins to the dough. You will get a wonderful fluffy pie.
Bake for an hour in a greased bowl with a piece of parchment on the bottom.

To the hostess in the piggy bank

For successful baking, you must follow the proportions of products specified in the recipe. They are usually expressed in grams, as well as in spoons and glasses.
All measures in modern recipes are given in relation to standard 200 ml glasses. It contains 120 g of flour, and 180 g of sugar. In cookbooks of the Soviet period, they refer to the famous faceted glass with a volume of 250 ml (200 ml in a faceted glass poured under the rim). It contains 150 g flour, 200 g sugar.
The power of the Redmond multicooker is 860 watts, the power of Polaris is 685 watts, Mulinex is 600 watts. The time is indicated for the most common power - 860 watts; accordingly, for low-power appliances, the baking time should be increased by about half.
If the multicooker does not have a “Heating” mode, you can turn on the “Yoghurt”, “Pasteurization” or any other mode, where the temperature is set from 50 to 80 degrees. The “Multi-cook” function is ideal here.

Useful video

An unusual and simple lemonade sponge cake is easy to prepare if you use the tips from this video:
https://youtube.com/watch?v=vRpklQROIOo

Thanks to new technologies, even the most novice cook can prepare a biscuit. Biscuits prepared in a slow cooker turn out to be very soft and aromatic, for this reason they will appeal to everyone without exception. This type of baking is perfect for making all kinds of cakes and pastries.

Ingredients:

3 fresh eggs;
200 g sugar;
200 g of premium wheat flour;
150 ml milk;
50 g sunflower oil (you can use other unscented oil);
½ bag of baking powder (baking powder);
a little vanilla.

Preparation:

Beat the eggs with a mixer until fluffy. Add sugar little by little and continue beating.
Add milk, butter. Whisk. Mix flour with baking powder and vanilla. Sift.
Add to beaten egg mixture. Stir the dough until smooth. Place the resulting dough into the slow cooker.
For the biscuit recipe, set the multicooker to the “Baking” program. Time 60 minutes. Close the lid. Click "Start".
After the signal, you can leave the multicooker on heating so that the biscuit browns, if you prefer a darker color.
Cool.
Cut into cakes.
Apply cream. Read more:

Bon appetit!

Classic biscuit in a slow cooker

Products for cooking:

4 large eggs (if there are no large ones, take 5 small ones);
1 cup high quality flour;
a little less than 1 cup sugar;
a bag of vanilla granulated sugar or a pinch of vanilla.

How to do:

Beat the eggs, always at room temperature, with a mixer until they foam. Then add sugar and beat for another 8-10 minutes: first at medium speed, and finally at the highest.

Important: If you use vanilla sugar, add it to regular sand and beat with eggs. If vanillin is used, it should be mixed with flour.

Sift the flour two or three times to enrich it with oxygen as much as possible.
Pour into the whipped mixture in parts, while gently mixing the contents of the bowl from top to bottom. At this stage, you cannot use a mixer, otherwise the dough will instantly collapse.
When the mass has become homogeneous, quickly grease the mold with butter and pour the dough into it.
We set the “oven” mode and the temperature to 150 degrees.
Cooking time depends on the device model, but on average it takes 35-40 minutes.

List of ingredients:

1 glass each of water and milk;
2 eggs;
2 cups each of sugar and flour;
6 tablespoons cocoa;
0.5 cups refined vegetable oil;
1.5 teaspoons each of baking powder and soda;
20 grams of vanilla sugar.

Procedure:

The most delicious and tender chocolate biscuit made in boiling water.
We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes.
Next, pour butter and milk into the mixture.
Sift the flour together with cocoa, soda, baking powder, and then add it into the liquid piece by piece.
All that remains is to pour a glass of boiling water into the mixture and stir quickly.
Place the dough in a greased pan and bake for at least 1 hour.

Sponge cake for a multicooker recipe with photos

Grocery list:

200 grams of sugar and the same amount of flour;
60 grams of cocoa powder;
10 grams of baking powder;
175 ml water;
125 ml vegetable oil;
3 squirrels;
4 whole eggs;
a pinch of salt.

Cooking steps:

We start by preparing cocoa.
Pour boiling water over the powder, stir completely and let cool.
Separate 4 yolks and grind them with 150 grams of granulated sugar.
Pour cocoa into the mixture, followed by butter. Sift the flour along with salt and baking powder.
In several stages, add flour to the liquid, while constantly whisking the mass.
In another bowl, beat all the whites and 50 grams of sugar, and then carefully fold them into the dough.
Pour the future dessert into a greased bowl and bake for 80 minutes.

Advice! To ensure that the dessert turns out lush, you can replace 1 tablespoon of flour with the same amount of corn or potato starch.

Once ready, leave the cake in the mold. It is important to turn the baked goods upside down and fix the pan in this position until it cools. This will help the chiffon not to settle.

Kefir biscuit in a slow cooker

Components:

3 eggs;
a glass of kefir;
2 cups of flour;
a teaspoon of baking powder (or 0.5 teaspoon of soda, quenched in kefir);
150 grams of sugar;
100 grams of margarine.

Step by step recipe:

Beat the cooled eggs, adding granulated sugar little by little.
When the mass increases and becomes airy, it’s time to pour in the melted margarine.
Next is the turn of kefir.
Mix all components.
Combine baking powder with flour and sift over egg mixture.
Use a spoon to gently stir the dough until smooth.
Grease the multicooker pan with butter and place the dough in it.
Set the “baking” mode and the timer to 60 minutes.
When the device informs you that baking is ready, press “stop” and leave the cake to heat for 15 minutes.
And only then can you turn off the device, take out the pie, decorate it and serve it.

Classic recipe for sponge cake in a slow cooker

We will need:

Wheat flour - 150 grams;
Chicken eggs in the amount of 5 pieces;
Granulated sugar - 150 grams;
A little butter to grease the pan.

Procedure:

First, beat the eggs with sugar.
Add sugar to eggs and beat.
You need to beat well to enrich the mixture with oxygen to make it very fluffy.
The readiness of beaten eggs can be determined by the volume; it will increase greatly.
You won’t get a stable pattern like a whipped egg white, since we beat the eggs together with the yolks.
Next, we will gradually introduce flour into the egg mixture.
It is always better to sift flour before use; this will remove unnecessary ingredients in the flour and enrich it with oxygen.
Oxygen is extremely important for cooking dough dishes; it gives them fluffiness.
Gradually add flour to the beaten eggs and mix thoroughly with a wooden spatula or you can use a mixer with dough attachments.
You should get a homogeneous thick dough mass ready for baking.
Now we prepare our multicooker.
To do this, you need to take a multicooker bowl and grease it with butter.
This is necessary so that the finished biscuit does not stick to the mold.
You can lubricate it with a brush, but it will be much more convenient to lubricate it with your hand.
Lubricate everything thoroughly, without skipping.
The form is smudged.
Transfer the mixture into the multicooker bowl.
If the dough has not spread evenly throughout the pan, take the bowl and shake slightly.
Place the bowl of dough in the multicooker, set the “Baking” mode, time - 50 minutes, and press “Start”.
After the time has passed, leave the biscuit in the turned off multicooker for another 15 minutes so that it can rest.
We check readiness by piercing it with a wooden toothpick. If the toothpick is dry along its entire length, then the sponge cake is ready.

It is better to remove the dish from the mold as follows:

Take out the bowl, cover it with a plate and turn it over.
Raise the pan and the sponge cake will remain on the plate.
It is important not only to prepare any dish deliciously, but also to serve it beautifully.
You can cut our dessert into portioned pieces, place it on a dish, sprinkle with powdered sugar and decorate with flower petals.
Or cut into two cake layers, spread with cream and you will get a delicious cake.

How to cook a biscuit in a slow cooker

Ingredients:

4 large eggs;
a glass of flour;
vanillin;
100 grams of sugar

Step-by-step preparation:

1. Before starting cooking, you need to remove the eggs from the refrigerator an hour before cooking. When whipping, they should be at room temperature, only in this case the sponge cake will turn out successful.
2. Prepare the multicooker for baking. To do this, grease the bottom of the multicooker with any oil.
3. Sift the flour and vanilla through a sieve several times. This is done so that the flour is enriched with oxygen.
4. Break the eggs into a deep bowl; there is no need to separate the whites from the yolks. Pour sugar in there and good to go! whisk everything together. It is best and most convenient to do this using a mixer.
5. After the egg mixture has acquired a fluffy and foamy mass, add sifted flour and vanilla there - gradually. Stir with a wooden spatula, clockwise.
6. Now carefully pour the resulting mass into the multicooker. And bake at a temperature of 150 degrees. For each multicooker, the baking time is individual. Usually 40 minutes is enough for complete cooking.
7. Remove the finished biscuit from the multicooker and let it cool for about several hours.

Bon appetit!

Chocolate sponge cake in a slow cooker

Ingredients:

milk 200ml;
cocoa powder 4 tbsp;
sugar 100 grams;
vegetable oil 150ml;
vanillin;
flour 400 grams;
eggs 4 pieces;
baking powder 1 tbsp.

Method for preparing chocolate sponge cake in a slow cooker:
1. Using a mixer, beat the mixture of eggs and sugar for about 10 minutes.
2. Add milk and butter there, mix everything.
3. After the whole mass is mixed, add the remaining ingredients there. Mix the dough.
4. Grease the bottom of the multicooker with any oil and pour our dough into it.
5. Bake for about 80 minutes, using the “baking” mode.
6. Carefully remove the finished biscuit from the multicooker and cool.

Bon appetit!

Biscuit in a slow cooker

Ingredients:

Egg 4 pcs.
Flour 1 tbsp.
Sugar 3/4 tbsp.
Baking powder 1 tsp.

Cooking steps:

Measure out the required amount of flour and sugar.
In general, the dish can be baked with classic proportions: 1:1.
I take a little less sugar, 3/4 cup, and this does not affect the quality of the finished baked goods.
It won't be too sweet, that's all.
Sift the flour 1-2 times through a fine sieve to enrich it with oxygen and remove possible lumps.
For the purpose of experimenting, I decided to make a dessert with the addition of baking powder, so I sifted it along with the flour.
I didn’t notice any particular effect, except that the baked goods turned out more porous.
Beat eggs with a mixer until foamy
When the level of egg foam rises, add sugar, continuing to beat the mixture.
Beat until the mixture turns white. It should become smooth, tender, slightly dense.
In order not to precipitate the egg mass, it is better to mix in the flour with a spatula rather than with a mixer.
Gradually add it into the bowl with the dough, mixing with gentle movements from bottom to top.
The spatula (you can use a fork) should lift the dough layer vertically, without making horizontal stirring movements in a circle.
This method of adding flour allows you to maintain the airiness and fluffiness of the dough.
Grease the multicooker bowl with a piece of butter. You only need to lubricate the bottom and a couple of centimeters up from it.
It is better to leave the walls dry: the biscuit will rise well along them, clinging to the dry surface.
Carefully transfer the dough into the bowl, using a spatula to help.
Close the multicooker lid and turn on the “Baking” mode. In Polaris the default time is 1 hour, and this is ideal in this case.
You don’t need to change anything, all you have to do is click “Start”.
The countdown will begin immediately, so in exactly 1 hour the baked goods will be ready.
When the ready signal sounds, you need to turn off the multicooker.
Open the lid, cover the bowl with a towel and pull it out.
After a few minutes, you can remove the delicious-smelling baked goods.
If necessary, run a spatula along the sides of the cake, loosening it from the sides of the bowl.
To remove it from the multicooker, it will be most convenient to use a steamer insert.
It needs to be installed on the bowl.
Then, holding the tab, turn the bowl with the baked goods upside down.
However, when the bowl is turned over, the light part will become the bottom of the baked goods, so it will not be visible.
Otherwise, the sponge cake is impeccable: fluffy, moderately moist, tender and tasty.

Cook with pleasure!

Ingredients:

For the test:
premium wheat flour – 1 cup;
large chicken eggs - 3 pieces;
white sugar – 1 glass;
vanilla sugar – 1 sachet;
butter – 100 grams.
For cream:
cow's milk - 1 glass;
chicken egg – 1 piece;
premium wheat flour – 1 tablespoon;
white sugar – 100 grams;
butter – 50 grams;
cocoa powder – 1 teaspoon;
raspberry syrup – 80 milliliters;
fresh banana – 1 piece;
whole almonds – 100 grams.

Preparing the dough:

Beat the eggs with a mixer, add the melted cooled butter and regular sugar with vanilla.
Butter can be melted in the microwave
Pour the flour in portions, knead the dough gently, pour into the multicooker bowl, pre-greased with butter.
Turn on the “Baking” mode, cooking time is 45 minutes, when the first 25 minutes have passed, you need to carefully turn the pie over with the other side down so that it bakes evenly
Meanwhile, prepare the custard. Read more:
Beat eggs in a saucepan, add room temperature milk, sugar and flour.
Mix the cream with a whisk and put it on the stove, brew it over low heat, stirring constantly
The first half of cooking the pie has passed, turn it over
As soon as the cream begins to gurgle and boil, turn it off, add butter and set it on the windowsill to cool.
Pour three tablespoons of cream into a bowl, add cocoa, mix
We take the pie out of the multicooker, it's ready! Cut it in half, so we have two cake layers
Pour out some of the cream, lay out the banana cut into rings and soak them in syrup
Cover with the second cake layer and spread with the remaining cream.
Pour the cocoa cream into a plastic bag, make a hole and draw a car, you can use a pastry bag.
For beauty, spread almonds over the entire diameter of the cake.
Let it sit for an hour to soak.

Ingredients:

wheat flour – 1 cup;
chicken eggs – 4 pieces;
sugar – 1 glass;
vanilla sugar – 1 sachet;
butter – 100 grams.
milk – 1 glass;
starch 1 tsp;

Cooking method:

Very important: there should not be even a hint of yolk in the whites, otherwise the whites and sugar will not thicken (this has been tested, so don’t risk it!). If the yolk does burst into white, do not use this, take another egg and carefully separate the whites from the yolks.

Prepare all the ingredients.
Measure flour, sugar, starch, preferably on a gram scale for accuracy.
It is better to immediately divide the sugar into two equal parts.
Sift the flour.
Separate the whites from the yolks.
I recommend separating the whites from the yolks in a separate container, and then putting everything into different cups.
Grease the multicooker bowl with butter and sprinkle with semolina, otherwise the biscuit will stick to the edges.
Turn on the multicooker to heat.
Before cooking, it is better to warm up the multicooker in this way.
Beat the yolks with half the sugar with a mixer on low power until white. And put it aside, let it stand.
Take the whites, add 3-4 tablespoons of water to them and start beating with a mixer at low power until the mass turns white.
The whites and water quickly rise into white foam.
Then slowly add sugar in a stream and beat.
When the sugar runs out, increase the power of the mixer and beat the whites into a thick mass.
That is, the mass should not flow out of the container.
It should remain motionless in the bowl.
Usually this takes 3-7 minutes, depending on the mixer. If the yolks do not get into the whites, then everything will work out as it should.
It should be a thick mass.
Then add the yolk, mashed with sugar, to the protein mass and mix with a multicooker spoon. Mix everything carefully, using upward and downward movements.
Then mix the flour with starch and vanillin, and gradually add the mixture to the mixture with the yolks and whites, and mix everything carefully.
There is no need to pour everything out at once, otherwise there will be lumps.
Add flour in parts and mix into the mixture.
Now that you have mixed everything, pour the mixture into the multicooker bowl.
Level the surface so that the cake rises evenly.
Place the bowl in the multicooker and close the lid.
As soon as the multicooker beeps, open it immediately.
Remove the dish using the steam container.
Leave the biscuit in this position and let it cool at room temperature.
After the biscuit has cooled, put it in the refrigerator and let it sit for 3-5 hours, after which it will be easier to cut it into cakes.

Bon appetit!

There is probably no person who doesn’t like original, delicious cakes. Of course, every cook chooses for himself what his base will be, but the most popular today is biscuit. Anyone can learn how to bake fluffy sponge cakes in the Redmond multicooker. This unique device prepares simply delicious flour products, not without human intervention, of course, and not without a proven good recipe. The main thing is to understand how to do it correctly. There are several recommendations for this.

The whites must be beaten separately from the yolks, this is the only way to get a fluffy sponge cake. The yolks are introduced one by one into the protein mass. This is the most successful method of preparation. It is recommended to sift the flour to make the dough airy and light. This can be done immediately in a bowl with pre-whipped other ingredients. It is forbidden to knead the dough using a mixer or blender, otherwise the cake will not rise. And perhaps the most important thing: while baking the cake, you cannot open the lid of the multicooker, because it will immediately settle. Readiness is checked after the Baking program ends. And now we can move on to consider how to cook a biscuit in a Redmond multicooker.

Simple biscuit recipe

Ingredients: four eggs, one glass of flour, one glass of sugar and one packet of vanilla.

Preparation

First of all, the eggs must be cooled, then the yolks are separated from the whites and the latter are beaten with a small amount of salt into a strong foam. Then add sugar and vanilla in small portions and continue beating. When the mass thickens, add the yolks one at a time, continuously whisking with a mixer, and then the flour, stirring by hand from top to bottom. This must be done carefully so as not to spoil the dough, because it should turn out airy and tender.

Next, we begin to prepare the sponge cake (recipe with photo). To do this, grease the multicooker bowl with butter and place the dough in it, close the lid and select the “Baking” mode, set the timer for fifty minutes. After time has passed, the multicooker itself will notify you that the biscuit has finished cooking. After this, the lid is opened. It immediately becomes noticeable that the cake has a crust only on the sides, but not on top. To get a crust there too, you need to transfer the product to the steaming basket and place it upside down back into the bowl. Next, select the “Baking” mode for the minimum time. Keep the finished cake in the bowl for some time so that it cools completely.

with photo

Ingredients: one glass of milk, five tablespoons of vegetable oil, four eggs, one glass of sugar, four spoons of cocoa, two glasses of flour, one spoon of baking powder, one spoon of lemon juice, two tablespoons of vegetable oil for lubricating the multicooker bowl, a little vanilla.

Preparation

It should be noted that all components must be at room temperature. The yolks are separated from the whites and the latter are beaten until a strong foam is obtained. The yolks are ground with sugar, added to the whites and beaten well, and a fluffy mass should be obtained.

Since according to this recipe a sponge cake is prepared with milk, it is added to the egg mixture along with vanilla, lemon juice and vegetable oil. Then add flour mixed with cocoa and baking powder and mix everything carefully. The finished dough is transferred to a greased multicooker bowl and the “Baking” mode is selected for one hour and five minutes. After time has passed, select the “Keep Warm” mode for twenty minutes, without opening the lid. Then the finished biscuit is taken out and used for its intended purpose.

Condensed milk sponge cake

Ingredients: one can of condensed milk, one egg, two spoons of sugar, one spoon of baking powder, two hundred and fifty grams of flour, one spoon of cocoa.

Preparation

It's very easy to prepare. To do this, mix condensed milk with egg and sugar and beat well. Then carefully add flour, previously mixed with baking powder. The finished dough is divided into two parts, cocoa is placed in one of them, and one spoon of flour is placed in the other. Everything is mixed.

Grease the multicooker bowl with oil, place a spoonful of white dough in a chaotic order, and then a spoonful of dark dough so that the result is a “zebra”. Then turn on the “Baking” mode for forty-five minutes. After time, the product is cooled and removed.

Marble biscuit in a slow cooker

Ingredients: five eggs, two hundred grams of sugar, two hundred grams of flour, two spoons of cocoa, one and a half spoons of baking powder.

Preparation

Let's look at how to prepare a sponge cake step by step. So, first beat the eggs until a thick foam forms. Then add sugar in small portions, constantly whisking with a mixer or blender. In the same way, add sifted flour with baking powder, but no longer beat, but mix manually from top to bottom. The dough is divided into two parts, cocoa is placed in one and mixed. First, white dough is poured into a greased multicooker bowl, and black dough is placed on top. With gentle circular movements of the hand, which should contain a toothpick, begin to mix both doughs. Thus, you should get a marble pattern. Next, select the “Baking” mode for fifty minutes and at the same time it should already be set in the multicooker. After time has passed, the product is cooled, removed and used for its intended purpose. So, it can be cut into three parts, each of which is greased with condensed milk and sprinkled with chopped fruit, forming a cake. You can also use other creams, it all depends on the preferences of the cook.

Lemon sponge cake in the Redmond multicooker

Ingredients: four large eggs, two hundred grams of sugar, two hundred grams of flour, ten grams of lemon zest, twenty grams of lemon juice, butter.

Preparation

The eggs should be at room temperature, they are broken into a bowl, covered with sugar and with a mixer they begin to beat into a strong foam. Next, add lemon zest and juice (the seeds from the fruit are first removed), flour and mix with a spoon until smooth.

Before baking a sponge cake in a Redmond multicooker, grease its bowl with butter and then put the dough in it and close it with a lid. Then turn on the Soup mode using the Function button and select a time of forty minutes. The finished product is decorated with lemon slices and sprinkled with powdered sugar.

in a slow cooker

Ingredients: four eggs, two hundred grams of sugar, one hundred grams of butter, one glass of sour cream, vanilla and two glasses of flour.

Preparation

Beat eggs and sugar into a fluffy foam with a mixer. Melt butter is combined with sour cream and vanilla, added to the egg mixture, mixing well. Combine flour with baking powder and add it to the dough, stirring so that there are no lumps.

Grease the multicooker bowl with oil, pour the dough into it and select the “Baking” mode for eighty minutes. After this, the product is cooled and removed. The resulting biscuit is tender and fluffy. It contains a small amount of calories because it contains sour cream. This product is well suited for making cakes, the main thing is not to remove it from the bowl until it has completely cooled.

Finally...

A multicooker is an indispensable tool in the kitchen today. With its help, you can prepare not only first and second courses, but also bake cake layers. Delicate and fluffy sponge cake can be used as a basis for preparing various cakes and desserts. Making it is not difficult.