Andreevna
kipitka,
No, 2/3 cup is about 0.7 250ml cup. You obviously did better. Pay special attention to the eggs, they should not be very large - 55-60g per egg. And very carefully you need to introduce proteins so that the dough does not sag.
iriska3420
I read the whole Temka and went to cook a cake at two in the morning. I have been baking biscuits for a long time, but lately they have taken offense at me for some reason and have stopped working out. I decided to use only 4 eggs and 150 grams of sugar and flour. Baked in a multi-cooker pressure cooker on rice-porridge mode. The result - in life such a handsome man is not: girl_romashka: turned out. The only thing, but - strongly adhered to the wall multi. All the same, you need parchment paper to the bottom, and grease the walls with oil. Thank you very much, Alekmandra, for this cake. In a couple of days I will do it again, but strictly according to the recipe.
Scops owl
Biscuit - BOMB. Awesome Andreevna, thank you
Sponge cake in a Panasonic multicooker
Ozy
Andreevna, thanks for the recipe. Today I got a wonderful 7 cm biscuit, very tender and light. I baked in the Panasonic cartoon, but I added a little more time for insurance. A little stuck to the bottom, but this is not critical.
🔗
Andreevna
Ozy,
Irina, a wonderful biscuit turned out!
magenta
My favorite biscuit - it always works! Thanks for the recipe!
Please tell me, has anyone tried putting more beams and less yolks? I want to make a custard, you need 2 yolks on it, if you put 2 whites plus 4-5 eggs in a biscuit, will it be okay?
Irgata
Quote: magenta
has anyone tried putting more beams and less yolks?
behold
magenta
Irsha, thanks, now it's not scary to try!
Lucien
Andreevna, Sponge cake in a Panasonic multicooker.
For which model, I have 10. How to calculate the ingredients?
Andreevna
Quote: Lucienne
I have 10. How do I calculate the ingredients?
By 4 eggs, and multiply the rest by 0.66.
Khatskevich Inna
Andreevna, can you please tell me if it is possible to add baking powder to it? And then, I'm afraid without him? If possible, how much? And can you add cocoa?
Andreevna
Khatskevich Inna,
Inna, I have never added baking powder to a classic biscuit. And why? The whole thing is in the whipped proteins. They need to be beaten very correctly, to the peak. Well, flour should not be introduced with a mixer, well, if only quickly and at very low speeds. I didn't seem to do it with cocoa, I don't remember, but theoretically part of the flour can be replaced with cocoa. If you have little experience in baking biscuits, you might start with boiling vanilla.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84460.0 He's very good too. And it's easy to do. Only it can, well, be quite a bit lower.
Khatskevich Inna
Thank you very much!
Natusichka
I came again to show my biscuit in the cartoon. I have a slightly different recipe: 4 eggs, 1 glass of sugar and 1 glass of flour, 1 bag of vanilla sugar and nothing else. It always turns out just amazing! The height of the finished biscuit is 7 cm. I cut it into 3 parts, or into 4 parts.

🔗
and the cut:
🔗
Andreevna
Natusichka,
What a pretty cake you have! Creamy wet meringue? Very nicely decorated!
Natusichka
Alexandra, cream - protein custard.
Tanya-Fanya
NatusichkaWhat a biscuit What a beautiful cake To the exhibition!
Natusichka
Tanyushka,embarrassed me .... If a professional looks, he will find a lot of flaws .... For a family, the main thing is delicious!
alennnkka

[/ quote] good evening, do you also divide the eggs into whites and yolks, or beat the egg completely with sugar?
Natusichka
Olesya, I never share, it always turns out perfectly! 7-9 cm tall.
The main thing is to do everything right, observe the technology.
Crochet
Quote: Natusichka
The main thing is to do everything right, observe the technology

Natulechka, but about technology in more detail?

Cake !!!
alennnkka
Thank you
Natusichka
Quote: Krosh
but about the technology, you can
Right here? Or somewhere else? After all, this topic Andreevna ... She will not mind?
alennnkka
can be in a personal. if there are opponents
Andreevna
Natusichka,
Natusya, I'm all for it, write right here, I'm interested too
Natusichka
Tomorrow, I'm home, from the tablet now!
celfh
Quote: Natusichka
Right here
I am for a separate recipe, and you have a photo.
Give each recipe a separate post !!!)))
Ira S
AndreevnaThank you very much for the recipe! Finally I got a real biscuit! Let the night rest, tomorrow I'll start decorating. In the oven, I never got such a masterpiece.


Added Wednesday 29 Jun 2016 11:11 PM

I had slightly different ingredients. Flour 180g + 20g starch, 5 eggs of size XL (72g each) and 200g sugar. I mixed everything with your method, covered the bottom of the saucepan with baking paper, did not grease the walls with anything. Baking 1 hour and 15 minutes covered. All 15 minutes I walked in circles around the multi, struggling with my curiosity. Expectations and worries were not in vain - the biscuit turned out to be excellent. Let him rest until tomorrow, and tomorrow I'll decorate.


Added Wednesday 29 Jun 2016 11:31 PM

I have a multicooker Redmond m90
Natusichka
As promised, I am writing my own biscuit making technology. By and large, the technology is not mine, but taken from various sources and verified by personal experience and practice.
I will write about what, in my opinion, is very important for baking the correct, high-quality biscuit.
1. The dishes in which we will beat, eggs (after washing), beaters, hands - everything must be perfectly clean and dry (without traces of moisture and fat).
2. We drive the eggs one by one into a bowl (another container) so that you can carefully examine the egg for freshness, quality, etc., transfer to a container in which we will beat.
3. Immediately prepare everything that we need in the whipping process: measure the sugar, prepare a bag of vanilla sugar, sift the flour.
4. Begin to beat the eggs (I do not separate the whites from the yolks). When the eggs are beaten well, I begin (without interrupting the beating process) to slowly add sugar and vanilla sugar.
5. Beat eggs with sugar until a good thick mass at maximum speed. It takes me 10-15 minutes for this process (with an ordinary hand mixer).
6. When the mass has become thick and fluffy, remove the mixer. From above, pour the sifted flour onto the beaten mass and spoon, very carefully (so as not to damage the splendor of the mass), stir from bottom to top and from top to bottom until flour disappears completely.
7. Put the mass in the multicooker bowl, lightly greased to the middle with butter.
8. Put the bowl in a multicar, baking program for 65 minutes.
9. During baking, the multicooker should not be exposed to jolts, shudders, otherwise the mass may settle. Do not open the lid of the multicooker.
10. At the end of the program time, it is advisable not to open the lid of the multicooker for 10-15 minutes.
11. Then open, insert the steaming basket into the bowl, turn the bowl over, remove the finished biscuit. It turns out that the delicate side of the biscuit lies on the surface of the basket. I turn it over on the wire rack and let it cool.
Only after cooling completely can the biscuit be cut.
That's all the wisdom! I wrote more than the case itself. Check it out.
The result is a tall, well-baked, light biscuit.

The proportions in my bowl from Panasonic 18 are as follows: 4 eggs, 1 glass of sugar (almost full), 1 glass (with a slide) of flour, 1 packet of vanilla sugar.

Yes, I'm sure everyone does that.
Ira S
The first cake is ready! The second is waiting for his turn. The second biscuit turned out the same as the first - 8cm high


Added Saturday 02 Jul 2016 00:36

How to take pictures? I forgot
Andreevna
Ira S, Ira, it's great that you did it, I'm very glad! A photo is easy.You write a message, click a preview, select a photo, upload it to the gallery, copy the link and paste it into your message. That's all. To be sure, you can click preview again and send. All.
Natusichka, Natasha, thank you for sharing the recipe for your biscuit in this thread. Do you have cartoon glasses or 250ml? You described everything so well, can you put it out in a separate recipe?
Natusichka
Alexandra, but not at all! I love it so much when I share something good !!!!!!!!! That is useful not only for me !!!!
If necessary, you can use a separate recipe. With whom should this issue be discussed? I have a regular glass, 250 ml.

Ira! I look forward to your photos !!!!
Ira S
My cakes
Sponge cake in a Panasonic multicooker
Sponge cake in a Panasonic multicooker
Sponge cake in a Panasonic multicooker
Sponge cake in a Panasonic multicooker


Added Saturday 02 Jul 2016 08:37 PM

Now we need to learn how to cut exactly, make impregnation, cream and .... goodbye figure


Added Saturday 02 Jul 2016 08:44 PM

Sponge cake in a Panasonic multicooker
Sponge cake in a Panasonic multicooker
Natusichka
Wow, what a cake and !!!!!
I have this impregnation: 2/3 cup of water + sugar + lemon juice (or citric acid), bring to taste, so that there is sweet and sour water.
I cut exactly with fackelmann "Patisserie" ( 🔗... article 43403). I really like her! I have been using it for many years.
Ira S
Natusichka, Thank you!


Added Monday, 04 Jul 2016 01:10

Natusichka, do you spend all the impregnation on the cake?
Natusichka
Quote: Ira S
do you spend all the impregnation on the cake?

Ira, sorry, I missed your question. It depends. Sometimes it remains, sometimes it is right next to it, sometimes it’s still quick to finish.

I will show you my cake (one more), I did it for the occasion, it was inconvenient to take a picture of the cut. Decorated this cake of mine, a multi biscuit, cut into 3 parts, impregnation, cream, meringue, nuts. Pink roses are purchased. In a word, as always. We love him very much!
Sponge cake in a Panasonic multicooker
I bought nozzles for the cream, so I practiced making braids (don't judge strictly, I decorated it for the first time, and even at 1 am ...) and tested the nozzles.
Sponge cake in a Panasonic multicooker
Ira S
Handsome !!!
Whitesnow
Andreevna, thanks for describing the features of whipping to the recipe!
The biscuit is taller than usual.

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