Honey biscuit (multicooker Dex-60)

Category: Bakery products
Honey biscuit (multicooker Dex-60)

Ingredients

Honey 6st. l.
Sugar 1 st. (250g)
Ripper 1h l.
Flour 2-2.5 st.
Eggs 5 pieces. middle
Cinnamon, cardamom, ginger, nutmeg 0.5 tsp.
Raisins, nuts taste

Cooking method

  • Mix honey with a ripper and put on a small light. I had it in a 0.5 liter stainless steel saucepan. Stir all the time until a frothy cap appears. Turned off and set to cool. Beat the eggs very well with sugar (we do not separate anything) until a steady state. Honey has just cooled down and we pour it into beaten eggs. Add spices. There was a little bit of steamed raisins. I dried walnuts in the microwave. I also added them. Gradually add the sifted flour.
  • Lightly greased the multicooker saucepan with butter and poured out the dough. Put on Baking for 60 min. (default), and then added it for another 20 minutes. After graduation I stayed in Dexica for another 10-15 minutes. When I opened it, I myself was pleasantly surprised by the height, color ... Unusually light, fluffy.
  • There was such a delicate honey aroma during baking ...
  • Height 11cm.
  • Honey biscuit (multicooker Dex-60)
  • Honey biscuit (multicooker Dex-60)
  • Honey biscuit (multicooker Dex-60)
  • Honey biscuit (multicooker Dex-60)

The dish is designed for

1 large biscuit

Time for preparing:

80min + 10-15min after shutdown do not reach

Cooking program:

MVDeks-60, Bakery

Note

To my taste, I will put in a little less sugar next time.
I read the basic recipe myself somewhere in the internet in the fall, and I already added spices and additives myself. I think you can throw different crusts ... Well, and of course then make different layers.

Vichka
Tanya, what a golden biscuit!
Why did you add another 20 minutes to the baked goods, not baked in an hour?
Tanyulya
Tanyush, what beauty and height! Just cute!
vernisag
Tanya stole this recipe from you from the topic, baked on March 8. Thank you very much, I liked it! True, it turned out to be 9 cm, but still good.
Honey biscuit (multicooker Dex-60)
VishenkaSV
Such a handsome man went with my son to study ... I also added 20 minutes. It looks excellent, I think it tastes too For the recipe, thanks
chaki2005
Quote: VS NIKA

Tanya, what a golden biscuit!
Why did you add another 20 minutes to the baked goods, not baked in an hour?

Vikul, such a time was in the recipe, and I decided not to change it. The first time I baked a biscuit in MV.
CurlySue
And for some reason I didn’t get a sponge cake, like in your photo, but a plump cake.
It seems that I did everything according to the recipe.
But, I hope, this did not make it less tasty.
Right now, let's go with my husband to have breakfast and try.
chaki2005
Helen, did you open the lid during baking? Didn't you change the baking time too?
shmidtka86
What a beautiful biscuit you have !!! will definitely have to try. Otherwise, I did it from the attached recipes and I didn't get anything
chaki2005
Quote: shmidtka86

What a beautiful biscuit you have !!! will definitely have to try. Otherwise, I did it from the attached recipes and I didn't get anything

Yulechka, do it for your health. I'm sure you'll like it.
Mona1
I made this biscuit today. Came out very cool, tall and delicious. They snatched it straight from under the mobile phone, they didn't let me take a picture. Here we managed:
Honey biscuit (multicooker Dex-60)
I did everything according to the recipe, however, out of fear that it would settle (something before that I didn’t work well with biscuits), put 0.5 tsp of baking soda in addition to the baking powder. I think that I could do without it - in the cartoon I was just a hill. A little as for me, it came out rather dry, probably for my multi you can try 1 hour 10 minutes. The family is surprised - at first they thought that I had bought a cake, they could not believe it.
I made a cream - sour cream with condensed milk + nuts and pieces of dried apricots. Sour cream thickener Smeta did not help, it still remained liquid, so part of it was absorbed, part leaked.But everything that was absorbed was simply delicious! Thank you, Tanya!
Ukka
Quote: Mona1

I made this biscuit today. Came out very cool, tall and delicious. They snatched it straight from under the mobile phone, they didn't let me take a picture.
I made a cream - sour cream with condensed milk + nuts and pieces of dried apricots. Sour cream thickener Smeta did not help, it still remained liquid, so part of it was absorbed, part leaked.
Cool biscuit !!!
Regarding sour cream ... I burned myself several times with store sour cream, which did not want to whip and remained liquid even with a thickener, but I read about yogurt cream from our pastry girls. And now I no longer suffer with sour cream, but always add dissolved cream to yoghurt-kefir cream gelatin - does not spread and is beautiful!
Mona1
Quote: ukka

Cool biscuit !!!
Regarding sour cream ... I burned myself several times with store sour cream, which did not want to whip and remained liquid even with a thickener, but I read about yogurt cream from our pastry girls. And now I no longer suffer with sour cream, but always add dissolved cream to yoghurt-kefir cream gelatin - does not spread and is beautiful!
Thank you, Olya! I heard about gelatin, but I thought that since the thickener is for sour cream, and not for jelly or something berry, it will surely thicken sour cream. Now I will try with gelatin. So you want a high layer of rem to be.
chaki2005
Quote: Vichka

Tanya, what a golden biscuit!
Why did you add another 20 minutes to the baked goods, not baked in an hour?

Did recently without adding 20 min. and everything worked out great. Flour, too, can only be 2 tbsp. He's fluffier then.
supername
I made this biscuit yesterday, it turned out to be evenly baked and high (10 cm).
I took 2 glasses of flour, 200 g of sugar, baked for 80 minutes, and kept it for another 10-15 in a multi after the end of baking. The biscuit was slightly overcooked: it was possible to safely set the standard baking time (1 hour), without an additional 20 minutes.
Lydia 777
Girls, can you please tell me if you need to bake with the steam valve closed or open? I don’t remember. It seems that I read somewhere that in the Baking mode, the valve should be closed. I did not find it in the instructions, I decided to check with you.
Vinnitsa
Quote: Lydia 777

Girls, can you please tell me if you need to bake with the steam valve closed or open? I don’t remember. It seems that I read somewhere that in the Baking mode, the valve should be closed. I did not find it in the instructions, I decided to check with you.
The valve in the MV is always closed, open it to check if there is water there. If present, pour out, wipe up, put in place in the closed position.
Lydia 777
Vinnitsa, Thank you!
Vinnitsa
Girls, hello! I have baked this biscuit more than once, but I read that it is necessary to put the honey with baking powder to cool before adding it to the beaten eggs. That's what I did yesterday: first I made honey with baking powder on the stove, then set it aside to cool a little. I beat the eggs with sugar, and when I began to pour in the honey mass, I noticed that there was only foam on top, and liquid honey below. Further it is even more interesting: the honey in the egg mass became sugar-coated, began to flop around the bowl as a solid lump. She took out a lump and melted it again in a saucepan.
I poured the dough into the MV, and when I opened the lid, I couldn't believe my eyes: instead of a beautiful brown biscuit, there was a pale rubber pancake 4 cm high !!!
Now I don’t understand what’s wrong: either you don’t need to cool the honey mixture, but pour it in immediately, or do it on soda ??? After all, I used to do it on soda, but yesterday I decided to try it with baking powder ...
chaki2005
Vinnitsa, maybe the problem is because of the honey? What honey?
NatalieOd
Hello! I baked this biscuit today, and it turned out to be a plump cake of 7 cm (In this regard, the question is, what kind of flour are the glasses? 200 g each? I put 400 g in total, maybe a bit too much? And you need to turn it over after 60 minutes? stuck well at my bottom (But this is dex 65
Snusmumrik
Quote: NatalieOd

Hello! I baked this biscuit today, and it turned out to be a plump cake of 7 cm (In this regard, the question is, what kind of flour are the glasses? 200 g each? I put 400 g in total, maybe a bit too much? And you need to turn it over after 60 minutes? stuck well at my bottom (But this is dex 65
In 2 glasses (250 ml) of flour - 300 g. You probably overdid it with flour. And the girls wrote above that it is baked in 1 hour, try to reduce both the flour and the baking time.
NatalieOd
Quote: Snusmumrik
In 2 glasses (250 ml) of flour - 300 g. You probably overdid it with flour. And the girls wrote above that it is baked in 1 hour, try to reduce both the flour and the baking time.
Yeah, of course, I was guided by glasses of 200 g%) I also watched that the dough is not pouring at all, but rather laid out))) I'll try again when we eat this one And another question about turning it, so you don't need to turn it over? And honey, by the way, I brewed with baking powder in a steam bath, now I think, is it necessary to brew it right on the fire?
Snusmumrik
Natasha, you are clearly confusing milliliters and grams, in a so-called two-hundred-gram glass, 200 ml (they are also 200 g) of water is placed, and there is about 130 g of flour in it, you do not need to turn the biscuit, because in the presence of honey, the color will not be pale ... Regarding the steam bath-: pardon: I don't know, I won't tell you, maybe the author will unsubscribe.
NatalieOd
Quote: Snusmumrik
Natasha, you are clearly confusing milliliters and grams, in a so-called two-hundred-gram glass, 200 ml (they are also 200 g) of water is placed, and the flour in it is about 130 g. There is no need to turn the biscuit, because in the presence of honey, the color will not be pale ... As for the steam bath, I don't know, I won't tell you, maybe the author will unsubscribe. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=203629.0
Thank you again, I'm in the baking kettle, I'm just learning, I'll know that a glass is not 200 g
Taia
I bake this biscuit in my Dex for 50 minutes. I turn it off, I don't open the lid, I let it stand for 10-15 minutes. After that I take out the biscuit.
If you bake a full cycle, the crust becomes denser and a crust appears.
Nejik
Honey biscuit (multicooker Dex-60)

Thanks for the recipe! delicious!!!
Vinnitsa
Quote: Taia

I bake this biscuit in my Dex for 50 minutes. I turn it off, I don't open the lid, I let it stand for 10-15 minutes. After that I take out the biscuit.
If you bake a full cycle, the cake becomes denser and a crust appears.
And exactly 50 minutes is enough? Or do you still need 1 hour?
komarovka
I love honeypots for their simplicity and yummy. and here it was Christmas, and all these winter seasonings were very handy)
here's what happened: I specifically measured the height - 9 cm, well, maximum 9.5 cm
Honey biscuit (multicooker Dex-60)
sour cream inside, put a layer of nuts and a layer of dried apricots
on top, pink is also sour cream, and white is whipped cream, without gelatin, without a thickener, well, something like that
Honey biscuit (multicooker Dex-60)
do not scold my decorating skills, I hope this will not be reflected in the taste

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