Cilia
Under the avalanche onslaught Leakey, I open this topic.

Recently, I have been baking biscuits in the microwave. I saw the idea of ​​such baking on the forum "At the Samovar"... I tried it - I liked it sooo much.
I must say right away that in the microwave you can bake any biscuit according to any recipe, except CLASSIC.
I will explain that recipes are suitable, which include butter, sour cream, kefir, soda, baking powder, etc.
The usual classic has not yet been baked in the microwave - the output is an omelet.

Advantages over a conventional oven - it bakes for 5-7 minutes, rises 3 times higher (at least compared to my gas oven).
I have a conventional microwave without additional functions (convection, grill). Maximum power 800W.

I bake biscuits in a glass form or in suitable sized plastic containers. At 600-800 W, 5-7 min. I chose the mode and time for each recipe like this - first I set it for 3-4 minutes, checked the readiness, then added 1 minute - 30 seconds.

Try it, I think you'll like it.

White biscuit with condensed milk

Chocolate sponge cake

Boiled chocolate
Husky
Cilia, Thank you!! Do the forms need something to lubricate? I correctly understood that you don't need to connect any other functions in the microwave! I just pressed the button and that's it.
I just have the most ordinary microwave. Got it as a gift when buying appliances for the kitchen !!
Cilia
husky , I grease the forms lightly with butter and sprinkle with flour.

I don't connect any other functions - I don't have them. The same ordinary microwave as yours. Check only the power - I have not tried more than 800W, but wherever I read it, it is not recommended!
Husky
Cilia! Thank you! Yes. I also have a power of 800W. Tomorrow I will go to METRO, buy forms for microwave ovens, otherwise there is not one!
In the sense of suitable for the cake !!
Have you tried boiling chocolate in it?
Lika
Quote: Cilia

Under the avalanche onslaught Lika, I open this topic.

Well, okay, so avalanche, I so slightly and very politely asked Microwave biscuits from the Cilia
During baking, it rose so much that I was scared - it would jump out of the mold. Then a little donkey.

It moved away from the sides very well, the middle slightly stuck, just a drop.
The mold was greased with a sponge and oil.
Lika
Quote: husky

Cilia! Thank you! Yes. I also have a power of 800W. Tomorrow I will go to METRO, buy forms for microwave ovens, otherwise there is not one!
In the sense of suitable for the cake !!
Have you tried boiling chocolate in it?
There, too, do not, do in silicone.
Caprice
Something I didn't see the recipe. Poke your finger at the recipe, pliiiz.
I somehow typed on the forum a recipe for brownies in micro without additional functions in 6 minutes with a video. But some kind of "kind" moderator's soul deleted the recipe along with the temko.
Lika
Quote: Caprice

Something I didn't see the recipe. Poke your finger at the recipe, pliiiz.
I somehow typed on the forum a recipe for brownies in micro without additional functions in 6 minutes with a video. But some kind of "kind" moderator's soul deleted the recipe along with the temko.
Here "Chocolate on boiling water"
Caprice
I have seen this recipe for a multicooker before. Didn't know it was suitable for micro ...
Cilia
Caprice , I wrote above that any biscuit recipe is suitable, except for the classic one. Cupcakes, by the way, are also excellent baked in the microwave.

Lika It's great that "chocolate on boiling water" has already been tested. All my hands did not reach him.
And show a cake in a cut ???

husky , I have one glass mold, and a silicone heart, and the rest are ordinary plastic bowls (I expropriated lunch bowls from my men). I like silicone and plastic even more than glass. Easier to remove and less wet bottom.
elochka26
Wow!! Cool, you have to try it too! Only I have a question here, but baking does not become rubbery? I have a recipe for a quick biscuit in a mug, when there is nothing sweet, but I really want it, this is what you need, and so after cooling it is not very, it turns out tight ..
Cilia
elochka26 , I bake 2 types of biswit according to different recipes, none of which is rubber.
Zhivchik
My microwave is already 10 years old. It's called "ZANUSSI".
Up to 750 watts. regular microwaves, and then go with a grill (750W, 850W).
How many watts should I bake then, if before 700 watts my microwave has 570 watts?

Quote: Cilia

elochka26 , I bake 2 types of biswit according to different recipes, none of which is rubber.

Cilia, and you can share the recipes for these 2 types of biscuit.
Lika
Quote: Caprice

I have seen this recipe for a multicooker before. Didn't know it was suitable for micro ...
Simply, everything that is now being done in a multicooker was originally baked in the oven at all
Quote: Cilia

husky , I have one glass mold, and a silicone heart, and the rest are ordinary plastic bowls (I expropriated lunch bowls from my men). I like silicone and plastic even more than glass. Easier to remove and less wet bottom.
About glass. The first one yesterday baked in glass - the bottom turned out a little wet.
Silicone - rules

Lika It's great that "chocolate on boiling water" has already been tested. All my hands did not reach him. And show a cake in a cut ???
The most interesting is what happened there. Of course, I'll show you.

I'm waiting for your proven recipes for microwave
Lika
Quote: Zhivchik

My microwave is already 10 years old. It's called "ZANUSSI".
Up to 750 watts. regular microwaves, and then go with a grill (750W, 850W).
How many watts should I bake then, if before 700 watts my microwave has 570 watts?
At 750 and bake, just see how it is there. Set 6 minutes, then try with a toothpick if you add anything.
So, next time, I want to try micro + grill = 600 W on the combi
Alim
I want to once again draw your attention to a valuable plate for recalculating the power and baking time in the microwave.
Now it is enough to take a ready-made recipe indicating the power and cooking time and recalculate them based on the capabilities of your stove

 Microwave biscuits from the Cilia
Cilia
Zhivchik , bake for 570W, a little more time for 1-2 minutes.
Alim , thanks for the sign.

These two recipes are taken from the forum "At the Samovar" author Nesmeyana... Every time I bake and thank the author for these recipes and the tip to bake them in the microwave.

White biscuit with condensed milk

Chocolate cakes

MariV
Yesterday I baked chocolate in boiling water in a microwave - as it was wet, it remained, only it became rubber. I bet 70%, 6 minutes.
Hairpin
Alim, bring your biscuit here! Let them all lie together!

Cilia, Do you mind?
Lika
Quote: MariV

Yesterday I baked chocolate in boiling water in a microwave - as it was wet, it remained, only it became rubbery. I bet 70%, 6 minutes.
How much is 70% in watts in your stove? I got it pretty dry, maybe the time was worth adding more?
Cilia
zalina74 , the recipe can be laid out here.
I love baking with coconut very much, I will try it with pleasure.
BlackHairedGirl
Alim Something I can't understand from the plate ... In connection with what is the increase in time along the vertical?
Aunt Besya
The zalina74 recipe is highlighted in a separate post HERE
Remember the forum rule: one recipe - one topic !!
Alim
Quote: BlackHairedGirl

Alim Something I can't understand from the plate ... In connection with what is the increase in time along the vertical?
This is a table for recalculation time and power.
Suppose I want to use a power of 700W, and the recipe specifies the parameters of 900W and 6 minutes, then for a power of 700W I find the value 7 minutes 10 seconds.
rusja
Not, apparently, baking a biscuit in a microvlonovka, not my strong point
And the karma of my biscuits to be flat and pathetic: '(.
For the second time I tried to make a charlotte and both times the biscuit does not rise. The first time I made a classic one - 3 eggs, a glass of sugar and a glass of flour and made a "golden brown" on a platter, covering it with a steam dome. At first, it turned out to be unbaked, then dried.
Now I have already made a smaller amount: 2 eggs, half a glass of sugar and half a glass of flour and a few tablespoons of sour cream. I cut the apples into cubes at the bottom of the mold. I filled it with dough, but like the last time, the biscuit did not become tall and fluffy, but just covered the apples like a pancake. There is some kind of biscuit, of course, and it tastes good, but still this is not at all what I expected and saw in your photos. The second time I baked on the same microwaves without covering anything for 7 minutes. - power 850 watts.
Tell me what could be the problem? Baking powder or something to add ...
Natulek
Quote: Cilia

I must say right away that in the microwave you can bake any biscuit according to any recipe, except CLASSIC.
rusja
So, what needs to be done to make it not "classic"?
What do I need to add in my recipe besides sour cream and baking powder to make the biscuit rise? I understand that, but I can't improve the situation
Natulek
Baking powder and fat are needed, but fewer eggs.
Natulek
But I still get a little dry ...
Baking in the microwave is very sensitive to both the composition and the volume of what is intended for baking, the time must be calculated very accurately. A second to the side - already the escape biscuit
rusja
Quote: Natulek

But I still get a little dry ...
And in that recipe for a cupcake in a cup, it says that it will be dry and it must then be impregnated with something if desired.
But I’m just not dry, just not at all high
rusja
So all the same, I'm trying to figure out what a non-classic sponge cake should be
2 eggs
half a glass of sugar
half a glass of flour
half a glass of sour cream
half pack of oil
and a teaspoon of baking powder
Or have you forgotten something else?
I rarely made biscuits in the oven, and I won over that you can make them much faster in the microwave. But, now two pancakes and everything is lumpy ...
Cilia
rusja , try Chocolate cakeandthey are definitely not dry.
rusja
Quote: Cilia

rusja , try Chocolate cakeandthey are definitely not dry.

They are not dry, they are very wet, but they just do not rise at all. This is the whole reason.
I just realized that for a microwave biscuit you need more fat (butter) and baking powder, and I did not put it both times.
rusja
Quote: Natulek

🔗 - look at here. Recipe from Gesiona.

Thanks,Natulek , it was according to this recipe for the first time everything worked out.
Only I still have a question, these microwave biscuits, are they not sticky on top?
Because I had it with apples and I admit that the apples could have let the juice and the biscuit is therefore not dry.
Natulek
Quote: rusja

Only I still have a question, these microwave biscuits, are they not sticky on top?
You know, I also got wet on top, so I could not stand it and baked ... and as a result - dry. And you probably need to follow the instructions for the microwave - leave the finished product in the oven for some time on exposure, it "reaches".
Next time I will beat myself on the hands and not turn on the baking
Natulek
And the one with apples - you cannot judge by it, because such a recipe is not very suitable for a microwave oven (without fat). You can, of course, try experimenting by adding fat and baking powder ...
Or you can pour the apples with the version of the biscuit that turned out
rusja
And today I combined and poured a dough recipe on apples according to your link, there is an egg and kefir and soda, sugar and 2 tablespoons of sunflower oil. I mixed everything in a bowl from a blender and beat it there and for the first time in all the time the biscuit really rose, even started to crawl out of the mold. The bake was kept for 15 and 10 minutes in the oven, but even so it was not dry to everyone, but very wet, just sticky on top. And I do not bake in a microwave oven, but on a "golden brown" dish for baking with a steam dome. This time I did not cover with a dome.
So I think, maybe it was apples that gave this biscuit "dampness".But now I see that this is, in principle, such a feature of MV baking. Therefore, in recipes, they often cover the top with something, for beauty
Natulek
It should not be wet, only pale. And there is no need to cover with a dome - waves do not penetrate under it, it is used just for traditional steam cooking, when only water is heated, and not the product being prepared.
Gaby
Quote: Natulek

It should not be wet, only pale. And there is no need to cover with a dome - waves do not penetrate under it, it is used just for traditional steam cooking, when only water is heated, and not the product being prepared.

Exactly, exactly, in my instructions it is written that you cannot cover the crisp plate with a dome.

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