Sponge cake in a Panasonic multicooker

Category: Bakery products
Sponge cake in a Panasonic multicooker

Ingredients

Egg (50-60g each) 6 pcs.
Sugar 1 glass
Lemon acid 1/2 tsp
Vanilla sugar 1 tsp
Wheat flour 2/3 cup
Starch 1/4 cup

Cooking method

  • Beat the whites with citric acid at low speed until foam forms, then, gradually adding half of the sugar, continue beating at high speed. Whisk until firm peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. Grease the bottom and sides of the multicooker with oil, sprinkle with semolina. Carefully lay out the biscuit dough, flatten. Baking program 60 minutes, switch off and do not touch for 15 minutes. Then open the lid, cool in a saucepan and put on a dish.

Cooking program:

Baking 60 minutes

Note

Glass 250ml (not multicooker!)
The biscuit turns out to be high, you can cut it into several cakes and make a cake.

Yana
Andreevnawhat a "fluffy" biscuit!
Andreevna
Yana, Thank you. This is my favorite recipe. You can, of course, be lazy and not separate the yolks from the whites, but it seems to me that the biscuit turns out to be a little different. It was much lower in the oven, thanks to the toon!
Celestine
Yes, my biscuits do not rise above 5 cm, I'll try this one, well, it can't and it won't work
Andreevna
Celestine, I'm sure it will work! The main thing is to do everything as in the recipe.
Vlad
Quote: Celestine

Yes, my biscuits do not rise above 5 cm, I'll try this one, well, it can't and it won't work

The same trouble ... I kind of did it according to the recipe, and held it for 15 minutes after turning it off, but the biscuit still turned out to be small. But here's what I noticed when I opened the lid: the biscuit itself was shriveled, and there were traces of dough on the lid, that is, it turns out that it first rose to such a size, and then sank like that. What am I doing wrong?
Andreevna
Vlad , I don't even know what to answer you. Did you follow the recipe strictly? Whipped the squirrels well, to the peaks (a white fluffy lump that does not want to fall off the spoon), put the starch? And it is also very important to carefully mix the proteins into the dough. Maybe put a little more flour, but I get it from this amount. They have already baked on good cook according to this recipe, everyone turned out to be high and baked. Or maybe try to open the lid early?
tenidia
If the products are laid correctly, then check how you whisk: it does not take a long time. The mistake of many is mixing with flour for a long time. When we add flour, you need to knead for a few seconds, you can manually, otherwise the dough is tightened, settles and becomes heavy, it will not rise. And there may be a mistake: if a biscuit is being baked, it should not be shaken, especially in the first 20 minutes. Therefore, it is not recommended to open the oven (if there is one).
Vlad
Thank you very much!!! The biscuit came out better than before, I just beat it badly. But I still have a question about the omelet, the recipe says that it needs to be done for 12 minutes, and in my baking mode, the cooking time is from 20 minutes. I think that is the case for everyone, and what should be done?
Andreevna
Quote: Vlad

Thank you very much!!! The biscuit turned out better than before, I just beat it badly. But I still have a question about the omelet, the recipe says that it needs to be done for 12 minutes, and in my baking mode, the cooking time is from 20 minutes. I think that is the case for everyone, and what should be done?
Vlad, I'm glad the biscuit turned out better. Next time, I hope it will be gorgeous! Indeed, a lot depends on how you beat the whites (with citric acid they beat faster and better).
Yes, I also made such an omelet yesterday, although at first I fried onions with bell peppers and tomatoes on baked goods, and then I added the omelet mass. Turned off forcibly after 12 minutes. I agree that it makes no sense to do it in the cartoon. And now I thought, could I try to do it on the "steam" program? If you do before me, write.
Here is another recipe for omelet in a cartoon (I did not make it), but you may like it. Took from the good cook:
"Beat 5 eggs with half a glass of cream, add grated cheese, salt, pepper, dill, green onion, parsley. Pour in a cartoon and bake in the baking mode for 20 minutes. Then completely turn off the multicooker and wait for 10-15 minutes. He, of course, a little donkey, but it was delicious. "

Self-taught baker
Andreevna
Can I get in?
I regularly make omelette in cartoon - steamed.
I line the basket with foil and 20 minutes. steaming, pour water into a saucepan for approx. 500-600 ml., But hot, from a boiling kettle, then there is no need to wait for the water to boil and the process goes faster.
BUT I do this because my husband cannot fried at all ...
Lika
An even simpler version of the omelet. In the microwave in normal mode. Nothing is welded, cooked without oil and turns off exactly in time. You need to choose the time yourself for a certain number of eggs and the volume of the form. I make 5 eggs with a large amount of milk in a glass round form without a lid: 4 min - 850 W, open stirring and 3 min 600 W. Cited as an example.
Andreevna, forgive for God's sake that I again climbed into your Temko with my eggs.
Andreevna
Lika, self-taught baker, very good that we fit. After all, we are here to share our experience!
The fact is that I make an omelet very rarely, and the recipes are taken from the good-cook for Vlad, since he asked about it at the beginning of the topic. And your advice, I think, will be very useful to him. Thank you.
Girulka
Quote: Andreevna

Biscuit

Sponge cake in a Panasonic multicooker

Recipe:
6 eggs
1 tbsp. Sahara
1/2 tsp citric acid (without it)
1 tsp vanilla sugar
2/3 st. flour
1/4 Art. starch
Glass 250ml (not multicooker!)
Beat the whites with citric acid at low speed until foamy, gradually adding half the sugar. Increase speed, and beat until firm peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. Grease the bottom and sides of the multicooker with oil, sprinkle with semolina. Carefully lay out the biscuit dough, flatten. Baking program 60 minutes, switch off and do not touch for 15 minutes. Then open the lid, cool in a saucepan and put on a dish.
The biscuit turns out to be high, can be cut into 3-4 pieces (for cake)

Ha! 3-4 parts! I have a biscuit from a cartoon that turns out to be so high (out of 4, maximum 5 eggs! The toad presses more eggs) that I cut it into 5 parts, and then only because I can not cut well, and who can - 6 parts free!
I like the biscuit from the multicooker better, so it turns out kind of damp - not as dry as from the oven (for an amateur, of course) and is faster soaked in creams there, cognac And in size it certainly exceeds.
Mams
ZHIRULKA, in the topic "other kitchen accessories" - there is a description of such a special thing for cutting biscuits. A special string with a holder, the string can be moved up and down, thereby adjusting the thickness of the cut. I cut a gingerbread biscuit - a wonderful thing. The firm seems to be Fakelman. She happens in large stores. not later than a week ago I saw it in Real on Vladykino (if you are in Moscow). Tescom also happens. And other firms come across.

Here, I found:
Quote: Elena Bo

String for cutting the biscuit. Very convenient and easy to cut. The height of the cake layers is adjustable - the string can be raised and lowered to the desired height and it does not slip, since there are special notches.
🔗
Girulka
Mams, I saw such a thing on the internet. Is it really convenient for her to cut? Behind the string, when you cut, the cake does not go with such an assembly.Well, maybe I explained the truth clumsily, but I hope you understood me.
Elena Bo
It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in another direction. Cut only the completely cooled cake.
Girulka
Quote: Elena Bo

It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in another direction. Cut only the completely cooled cake.

Ok, so it's a worthwhile thing, let's look! Thanks to all!
Nat_ka
Quote: ZHIRULKA

... Is it really convenient for her to cut? Behind the string, when you cut, the cake does not go with such an assembly ...

I also have such a string and, apparently, curved handles. We tried to cut it several times, but it breaks the cake. Skill is needed, definitely
Andreevna
ZHIRULKA, I don’t cut the biscuit more than 3-4 cakes in principle, then there will be nothing to soak, but impregnation with cognac or liqueur, In general, if in many parts, then I get a solid cream. A lot of cakes, I like only in "Napoleon". When it stands, it will be saturated .... Eggs 6 pcs. store of the 1st category, rather small, and if there are zeroes or homemade ones, then this will be exactly 4.
Self-taught baker
Quote: ZHIRULKA

Ok, so it's a worthwhile thing, let's look! Thanks to all!

Look in the "Metro", there they are always there.
Girulka
Quote: Andreevna

ZHIRULKA, I don’t cut the biscuit more than 3-4 cakes in principle, then there will be nothing to soak, but impregnation with cognac or liqueur, In general, if in many parts, then I get a solid cream. A lot of cakes, I like only in "Napoleon". When it stands, it will be saturated .... Eggs 6 pcs. store of the 1st category, rather small, and if there are zero or homemade ones, then this will be exactly 4.

Andreevna, well, as everyone likes, but in general I should have “bread” in the cakes as little, and as more cream - that's why it’s a cake, but if on the contrary, then this is already a pie !!!! ...
And my cakes are cut by about 1.5 cm and then after impregnation they are not smeared and do not lose their shape. And 1.5 cm is not enough, right?
Gelya
I tried to make a biscuit yesterday. Unfortunately, I didn't take a picture right away, but here's the final result. The height exceeded all my expectations. Even in the oven, I have never received this. Miracle recipe!
Sponge cake in a Panasonic multicooker
Celestine
Quote: Gelya

Sponge cake in a Panasonic multicooker
Hope
Handsome !!!!


Zest
Gelya (y) wow! How tall was he uncut?
Nat_ka
Quote: Elena Bo

It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in the other direction. Cut only the completely cooled cake.

Was wrong about the string. I used to ask to cut my husband and the result was ... so masculine. And yesterday I did it myself and ... I'm delighted. A worthwhile thing!
Andreevna
Gelyawhat a wonderful cake!
Gelya
Thank you!
The height is about the same. In the middle there are 2 small layers of fruit. It is necessary to buy a string for cutting the cakes. I didn’t soak it with anything, but I didn’t feel dryness.
Andreevna
Quote: Gelya

Thank you!
It is necessary to buy a string for cutting the cakes.

I already have it, I bought it about 5 years ago. And now I see very often in Mosmart and Metro.
Zest
Andreevna, I am coming to you with a bow and a request. Do you think it would be too much impudence to ask you to hold a master class on your biscuit? So what to do next time step by step and take pictures? It seems to be an elementary charlotte in the oven - and that rises without problems, but here I make some mistake and cannot find it ... and I do it strictly according to the recipe ... I should look at these whipped whites "in a state of stable peaks"
Andreevna
Zest, I will definitely do it, but probably not soon. Mine are stuck, they ask not to bake anything yet.
Zest
Quote: Andreevna

Zest, I will definitely do it, but probably not soon. Mine are stuck, they ask not to bake anything yet.

Mine would be happy if I baked, but I don’t do so that they don’t "eat up" Before Easter, they will not receive anything but bread And until that time, you see, and with your help it will be possible to figure out the biscuit in the multicooker
Andreevna
Quote: Zest

Look at these whites whipped "in a state of steady peaks"
Zest, did not have to wait long.Tomorrow we go to our relatives, bake a la cheesecake from Rama. The whites are whipped there. Here are three proteins, step by step:
1. Separate the whites from the yolks (eggs from the refrigerator)
2. Whisk the whites with citric acid at low speed until foam forms.
Sponge cake in a Panasonic multicooker
3. Gradually add half of the sugar. Increase speed and beat until firm peaks
Sponge cake in a Panasonic multicooker-it's not ready yet
Sponge cake in a Panasonic multicooker and that's not ready either
Sponge cake in a Panasonic multicooker - but this is it!
Well, then everything is according to the recipe.
4. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. I stir with a multi spoon, because I read somewhere that a wooden spoon is not suitable for this.
vma
Thanks a lot for the steady peaks! I haven’t whipped it to this extent, the maximum is up to “and it’s not ready yet” Now there is something to strive for
Zest
Andreevna I am delighted. Thank you very much! How you made life easier for me (and for many others) How much everything becomes clear when you see the process alive! It turns out that what I considered to be "monolithic icebergs" had to be a little more beaten in order for "the very thing" to work out.
I bought a package of German flour today, especially for a biscuit test, I will not live up to tomorrow because of the impatience, probably today I will try it Fortunately, homemade people will not give up sweets in any case
Andreevna
Zest, the main thing is not to over-beat, otherwise the liquid will separate. When you whip, you'll know when it's enough. Turn off the mixer from time to time and watch. And yet, you need a little citric acid, do not pour it over! The girls here advised me to replace it with lemon juice or ascorbic acid. In truth, I did just that for a long time, dripped a few drops of lemon juice and everything whipped perfectly, but then for some reason I switched to acid. Well, what with sourness whips faster, this has been tested over the years.
Freken Bock
I used to be very bothered to grind the yolks with sugar until white. And then a German relative gave me a recipe for a biscuit-base, there they add a little warm water to the tokens with sugar. I went over the old Burdy on vacation, in many biscuit cakes there is water in the recipe. German ruse?
Self-taught baker
Quote: Freken Bock

many biscuit cakes have water in the recipe. German ruse?

What's the trick? What are you about???
I have a book on making cakes, published somewhere in the 50s, Author Kugelis, so there this "trick" is spelled out as a basis !!
I always whisk the whites with the lim. juice (if NO, then just 1 tsp. apple cider vinegar), and add a couple of tablespoons of warm water to the yolks.
Freken Bock
Quote: Self-taught baker

What's the trick? What are you about???
I have a book on making cakes, published somewhere in the 50s, Author Kugelis, so there this "trick" is spelled out as a basis !!
I always whisk the whites with the lim. juice (if NO, then just 1 tsp. apple cider vinegar), and add a couple of tablespoons of warm water to the yolks.
My cookbooks don't mention water. What if someone hasn't read Kugelis (a) of the 50s? And about the German trick - actually, I was trying to joke.
Zest
well, fffsoyo! Either I have something with my head, or with my hands, or with a slow cooker. The choice is unpleasant in any case: D I changed the flour, followed the recipe strictly, the biscuit rose higher, but the general tendency remained - tends to a conical shape and falls down. I no longer know what else he needs

Sponge cake in a Panasonic multicooker

Sponge cake in a Panasonic multicooker
Sponge cake in a Panasonic multicooker
Nat_ka
Zest, and you, excuse me, do not open the cartoon for 15 minutes after baking?
Zest
I count 15 minutes on the timer. and steadfastly do not open all this time.
Nat_ka
Yeah ... a problem. I also think it happened. Today I want to repeat the "experience". Then we will think together ...
Zest
I hope that we can figure out what the problem is ... otherwise I haven't felt so helpless in a long time
I'm afraid, as if today not to go another biscuit to bake - my men can no longer cope with so many prototypes I already filled the crater of jelly with cherries with one such biscuit and pretended that everything was intended
Self-taught baker
Zest
What starch do you use ??
Zest
I also took Curd from Dr. Oetker, I also tried ordinary store-bought potato starch in a bag. The result was not affected.
Self-taught baker
It will definitely not work with Curd cheese, it has been checked more than once !!!! Look at its composition !!!
Now I ALWAYS do it with Finnish potatoes, this one in a blue and white box, with red berries (threw out the packaging, do not show it).
There was a problem with starch until I bought Finnish.
Zest
So I looked at the composition and replaced it with our potato. I did it more than once))
Self-taught baker
So on our , in the sense of Russian / Ukrainian. I didn’t even make the jelly thick
Finnish is fine.

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