Sponge cake amazing (Panasonic multicooker)

Sponge cake amazing (Panasonic multicooker)

Category: Bakery products

Ingredients
Wheat flour	2/3 st.
Sugar	1 tbsp.
Egg	6 pcs.
Lemon acid (it is possible without it)	1 tsp
Vanillin	1 tsp
Starch	1/4 tsp

Cooking method

• Beat the whites with citric acid (or without it) at low speed until foamy, gradually adding half the sugar norm. 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 flour and starch into yolks, add 1/3 of the whipped whites and mix gently. Introduce the remaining proteins, also stirring with rotary movements.

Cooking program:

Bake at 180 degrees until tender.

Note

I want to share with you a wonderful biscuit recipe from Michelle. It always turns out an amazing biscuit!

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[Lola]

Lola, and a multicooker glass? No baking soda and baking powder?

[Andreevna]

Andreevna , a glass of 250 ml. Free of soda and baking powder. Good luck!

Sorry to get in. For many years I have been making biscuits, albeit in the oven. I take 4 eggs, 1 tbsp. sand and beat well. Then I turn off the mixer and immediately pour out all the flour. Stir quickly with a mixer in a few seconds and bake in a warm oven. The biscuit is always good. In the oven, the oven is best in paper - it bakes quickly and evenly. I won't say anything about the multicooker, I don't know. Maybe you will try.

[tenidia]

tenidia , thanks a lot for the recipe. I will definitely try.

I will also fit in with "my" biscuit. For more than 20 years I have been making biscuit cakes according to the classic recipe. The recipe is printed in the book "Housekeeping" 1959

For 6-7 eggs
160 g flour
160 g sugar

I always reduce sugar, because I don't like cloying.
Beat cold eggs with sugar with a mixer until froth. The foam should be the consistency of thick sour cream, should not drain from the spatula, but should be "standing". At the same time, the volume of eggs and sugar increases by 3 times. When whipping, add vanilla.
After that Never mix flour with a mixer! And pour in small portions in a thin layer and at the same time gently stirring with a spatula, try to avoid lumps of flour. The biscuit dough keeps its splendor due to bubbles from eggs and sugar, so you need to carefully and slowly stir in the flour. And bake immediately.
Of course, it's a matter of taste what to bake from this. You can mix in cocoa, it will be brown. You can pour half of the white dough into the mold, and then pour brown, it turns out beautifully.

May I support the topic?
I have a biscuit recipe from the pastry chef:
for 6 eggs, a glass of sand (or fructose), 3/4 cup flour and 1/4 cup starch, plus 100-120 gr. ground ANY nuts. The process itself is similar to all the above (beat the yolks plus flour, then beat the whites), BUT :
- beat all the same separately,
- add a teaspoon of lim to the proteins. juice,
- whites should be whipped (with a mixer) to "persistent peaks",
- in the yolks of Art. a spoonful of hot water is enough (NOT boiling water, of course),
- gently (as the Gypsy wrote) mix NOT with a mixer, but with a spatula,
- first add 1/3 of the proteins to the yolk-flour-nut mass, and then everything else.
I bake such a biscuit for a very long time, it always turns out.
Glass - 250 ml.

[Gypsy, Lorik!]

Gypsy, Lorik! PPKS!
In the sense that a good biscuit is not as easy as it seems.Here are your recipes, it seems to me, just what should be.

My little 2 kopecks:
1. Empirically found that if you want an airy chocolate biscuit, such as, for example, Gypsies, then how much cocoa is added, so much flour needs to be taken away. That is, for example, if you put 2 tbsp. cocoa spoons - 2 tbsp. we select spoons of flour.
2. It turns out cool if you make two doughs: simple and chocolate. Then you take the prepared form and pour a spoonful of white dough into the center of it. Then pour a spoonful of chocolate dough into the same point on top. Then white again. And so on until the form is complete. You need to pour the dough all the time to one point.
When you bake, you get a very beautiful and unusual pattern.

In this vein. Yes, if you do not take away flour, but add cocoa, the dough will be less airy, therefore heavier. What did I make of this. I poured regular biscuit dough (about half) into a cake pan (so tall with a hole in the middle). Then, carefully with a spoon (how can this be better described?), She melted the cocoa dough in the middle. It sinks well itself, but for uniformity it is better to help it So after baking in the cut it turned out that around white, sorry, yellow dough, and in the middle a circle of brown. And the consistency looked the same for them. But all this must be done quickly and baked immediately. Biscuit dough does not like downtime, it will settle.

I would also like to add that it is better to take warm eggs for a biscuit. Sometimes it is even whipped in a water bath. Why do I beat with a mixer, because it will mix evenly quickly in a few turns, and mix with my hands longer. The dough can settle and drag on. And separately, whites and yolks are made for bush. By the way, the proteins need to be cooled, and the yolks love warmth.

On the basis of a biscuit from Lola, she baked a charlotte with apples. Well, it's very tasty!

I couldn't do that in the oven. In a slow cooker, the dough is not as dry as in the oven. And most importantly, the cake retained its shape and did not fall off.

Apples put 4 pieces. It could have been more.

How long does it take to bake in a slow cooker? And can the lid be opened immediately or not?

I subscribe to the question about the baking time in the cartoon. And what is the baking mode - take it out immediately or let it stand or leave it on the heating for a while?

can i answer?
I make almost the same biscuit, or rather dairy (somewhere I was in Temka about baking in MV) I make in a small MV for 3 eggs - baking for 50-60 minutes, I tried less, that is, 40 - it turns out white, but baked. You need to pull it out right away - otherwise it will get damp

Thanks for the answer!

Hello! Today I baked your biscuit for the second time and this is what happened.

Even I, a novice cook, understand that it should be at least 2 times higher. Tell me, do you need to add potato or corn starch, or does it matter? And yet, when I beat the proteins with a mixer, some kind of liquid formed under the proteins, is this normal? When I beat it with my hands, this does not happen. It's a shame, 6 homemade eggs thumped. We will try again!

I baked a biscuit. I did everything according to the recipe, only lemons. put half of the norm. I baked in a Toshiba slow cooker, at a time of 1 hour 30 minutes. Everything has risen remarkably, not fallen. I added completely peeled and cut apples to the dough on top - I stuck them in the dough))) WELL, VERY TASTY !!! Thanks for the recipe !!!

And I have this question: I baked a biscuit today for the first time in Panoosonica (181). The program was set with baked goods and the time left for the one that MV "threw" her own, that is, 40 minutes. MV squeaked, I opened it .... I saw that it rose well, but it was white, so 40 minutes was not enough, I closed the lid carefully and began to restart the "baking" program, but ... the baking mode was turned off and turned on " heating ". She assumed that until it cools down there is no way to start the "baking" mode on a new one. She pulled out a saucepan, put it on and opened the MV lid to cool down. The biscuit began to melt / sink in front of our eyes and literally in a minute came to naught, of course I pushed it in a new way into the MV for baking, so I'm waiting for what happens now. Actually, the question is what, is it that I understood correctly that until the MB cools down, it won't let you start the new mode? so to speak quickly do not add time for the opportunity to finish baking? that is, everything needs to be calculated / assumed before pressing "start"?

848, there was no need to pull out the pan. Just turn off the heating and wait with the lid closed for a couple of minutes and then put the pastries out again.In general, immediately set the maximum - 65 minutes, and then look when ready. Panasik really has such a property on baking that you can't put the second term right after the end of the period, you have to wait a little. If we hadn't pulled out the saucepan, everything would have been OK.

set the maximum immediately - 65 minutes

UNDERSTANDABLY
In general, I drove my exhausted "biscuit" for 40 minutes 2 times .... and the result: the top is white, the sides are slightly reddened, the inside is not baked at all. WHAT WAS NOT DONE?

Olya, biscuit is a very delicate creature and you need to know some subtleties to make it. But if you follow them, then there is nothing difficult in cooking. Do not - open the lid (door) during cooking. Do not shake (hit, knock) the form (oven, electric oven, etc.) during cooking. Do not change the temperature drastically during baking. You broke all these rules, so nothing came of it. But fixing it is easy. Try to bake again, increasing the baking time, and it seems to me that you will succeed.

You broke all these rules, so nothing came of it.

Where did you get this? the very first time when I baked a biscuit - yes, I opened the lid and when it squeaked that the working time was over, I could not suppose that it was raw. But 4 subsequent times ..... I made the dough in different ways and changed the components and without opening it immediately increased the time to 1.5 hours .... the result. Take my word for it, I'm not 10 years old and with baked goods I am not "on you". according to the same recipes and technologies, so to speak, in the oven I have such biscuits that I cut into 3 or even 4 plastic / cake layers. My assumption is only one, my cartoon does not gain enough temperature when baking - hence the result.

I bake this biscuit in a cartoon for 2 hours. It is not baked in less time. I have Toshiba. I have done it many times already - everything is ok!

My guess is only one, my cartoon does not get enough temperature when baking

Olya, I have 4 multicooker. And the best biscuit is obtained precisely in Panasonic, since it is less powerful than all the others. Set the baking time right away - 65 minutes, after beeping another 20 minutes and it turns on (but sometimes 65 is enough). And the fact that it is light is the way it should be. Turn it upside down and you get a wonderful color.

And the fact that it is light is the way it should be.

oh, if it were just light, there would be no questions ... I love when the biscuit is light. And he's on the cut inside raw. The edges are slightly baked, and the core ((((+ no raised.
I handed over the cartoon for quality control, so they returned it (in most cases they are faked / repaired) and returned as serviceable, I'll put the biscuit again and see.
and in time I put it at 65min + immediately at 30 and

[848]

848, but at least some biscuit your Panasonic knows how to bake? You not only baked this recipe 5 times.)) Well, put a folded towel on top of his lid, or something, he has all the electronics on the side.

Lena, I wrote above, I tried to bake 3 different ones. Yes, God bless him, I'll cook porridge in it, we love buckwheat. True, on such frustration I bought a cool pressure cooker, now I don't understand why I need a cartoon at all .... I hurried to take it. Now I do everything in the pressure cooker and I am happy like an elephant quickly and tasty
But I will still try to bake the biscuit. until I took it back after checking my hands.

now I don't understand why I need a cartoon

Ha! Since Panas fries chicken pieces on the Pastry, and pork-beef and boiled pork on the Stew, I can't get it in any other multi-pressure cooker or on the stove. For this alone, I have been holding him for 6 years.

I have only recently started trying baking - it turns out easily. Almost waiting for the end of the first program, cancel and appoint new 20 minutes, then let it stand for 15 minutes in the heating, do not touch or open. And really, throw a folded towel on top, it won't get any worse.By the way, in my old man I began to try baking just after I saw a photo of a gorgeous biscuit from your model on another forum.

chicken pieces on Pastry, and pork, beef and boiled pork on Stew,

I will not refuse to see the recipe

And really, throw a folded towel on top, it won't get any worse.

I will experiment to the last, it's a matter of principle now to "finish off" a biscuit in a multiservice

And how to put baked goods on Panasonic for 65 minutes?
Bought recently, we are still learning. Yesterday I baked charlotte, baking mode gives 40 minutes. (Where is 65?) When the time was up, I turned the charlotte over and set it for another 20 minutes. We liked it, delicious!

[Svetlana]

Svetlana, everything is simple, select the Baking mode with the MENU button, then press the button several times - Cooking time, there, with each press, the minutes will change, set 65 minutes, press START, the cartoon starts baking.