Regular sponge cake in oursson multicooker

Regular sponge cake in oursson multicooker

Category: Bakery products

Ingredients
Egg	4 things
Sugar	4 tbsp. l-100g
Flour	4 tbsp. l - 100g
Baking powder	1. tsp.

Cooking method

• Beat eggs with sugar until a good dense foam, gently add flour.
• Bake on Baking 1 hour by default
• In general, I made a biscuit. On baking, without pressure, the default is 1 hour, but it seems a bit too much in time, because the bottom crust is dense, the biscuit is not wet, in the middle ... yes, as if there is moisture from the water droplets, with a diameter of the USSR ruble, but this one is like there would be moisture only on the surface of the biscuit.
• 
• 

Time for preparing:

1 hour

Note

So I think if you set less time and put pressure on 1, I wonder what happens.
Of course, the result is not perfect, we will strive for the best

Similar recipes

Chocolate sponge cake in a multicooker Redmond (Vasilika)

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Sponge cake "Victoria" with mango sauce in a multicooker Redmond RMC-01 (Admin)

Well, finally we got baked goods Let's study, work out and show us

Well, finally we got baked goods Let's study, work out and show us

Thank you, we will strive for the best, we need to stir up the charlotte.
Yes .... not ideal, of course, but it's delicious, my husband has already diminished with tea and milk, just warm.

We look at you and your husband, wait

Tanyulya, the biscuit is beautiful! But in time it can really be a lot of 1 hour. I have a Lakuchina pressure cooker, I only cook porridge and baked goods in it, and so there is "baking" -50 minutes and this is enough even for a biscuit of 5-6 eggs, and I turn off 4 eggs even earlier. These are the observations

Tanyulya, the biscuit is beautiful! But in time it can really be a lot of 1 hour. I have a Lakuchina pressure cooker, I only cook porridge and baked goods in it, and so there is "baking" -50 minutes and this is enough even for a biscuit of 5-6 eggs, and I turn off 4 eggs even earlier. These are the observations

So I think that a lot, it seems to me 45-50 minutes are needed ... but this was the first biscuit in this model, so we will experiment.

Tanyulya. If you bake with pressure, the biscuit will probably be more moist and the wet spot will disappear in the center. But how much will it rise? Although the pressure 1 is not that great. I will try too.

Tanyulya, the biscuit is beautiful! But in time it can really be a lot of 1 hour. I have a Lakuchina pressure cooker, I only cook porridge and baked goods in it, and so there is "baking" -50 minutes and this is enough even for a biscuit of 5-6 eggs, and I turn off 4 eggs even earlier. These are the observations

Vasilika, I'm just studying, so excuse the probably stupid question. What is the temperature in your MB in Baking mode?

[lungwort]

lungwort, unfortunately I do not know, my cartoon is an old lady, still mechanically controlled. That is why I graze in different pressure cookers, picking up a replacement for my "pensioner"

Oh please don't stop !!! Baking in Oursson is what I really need! I'm a complete newbie in using MB, and here's another one with a recipe book ... to put it mildly, dubious .. In general, a lot of food has already been spoiled (I am about baking). The only recipe that turns out flawlessly is:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16474.0 The rest of the attempts to bake decent biscuits are in varying degrees terrible.
I take the recipes on the forum, and almost everywhere it is TOO MUCH TIME, the bottom and sides of the biscuit are baked! Does Oursson bake faster than the average multicooker? ..
And the second question (of course, a beginner's question): what to do so that the rising biscuit does not fall off ?? Do not open the lid until it has completely cooled down ??
Many thanks to everyone who wants to share their experience

[Admin]

Speaking about the quality of the book of recipes for MV OURSSON, it is difficult for me to argue with such an authority as Admin.. Then I just take off my hat.
Nonetheless.I am an absolute teapot, and it seems to me that home appliances should be democratically designed for people like me, from simple to complex. Porridge made from DIFFERENT types of cereals, dairy and dairy-free. Basic baking recipes. Basic soups and methods of cooking meat, fish, vegetables. With a win-win recipe / mode / pressure / cooking time. This is what I really miss here.
I read a review of multicooker in one culinary magazine: they write that a book of 200 recipes is attached to Redmond .. I wanted to read it ..))
And here .. The pictures are beautiful. Chicken breasts are suggested to be cooked under Beef Stew. Recipes with pasta - forgive the old Italophile - this is just a mockery of the product: cooking orecchiette (ears) for 20 minutes !! .. In general, you expect from advanced technology to focus on tasty and healthy food, but here the selection is quite eclectic, somewhat pretentious, without any it was neither an understandable and attractive trend.
In general, something I missed and off topic, we ask forgiveness.
By the way, the "curd delicacy" from the recipe book turned out to be a plump, overcooked gingerbread. I did everything meticulously following the letter
Moral: I will be INFINITELY grateful for the baking recipes in OURSSON !!
(sorry again for criticizing the creators of the recipe book)
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We invite you to chat on 🔗

I didn't want to get into the discussion, I even deleted my post ... BUT ...

I started to cook focusing on this recipe book and the book of TIPS for using modes!
And not to blindly copy recipes and pedantically repeat the food that I will never eat.
I LEARNED TO READ recipes, cooking modes, to understand the principle of cooking, the principle of operation of the device - and for this there is a LOT OF INFORMATION in two books!

And while reading the pasta recipe, I did not copy the recipe, but took from it the very essence of how and on what mode to cook, and imagine the PASTA HAS BEEN GOT !!!!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183781.0

Do you think recipe books are better for other multicooker pressure cookers? Read about Redmond, share with us the preparation, but ... who will guarantee that you will personally get those recipes? In addition to stupid copying of recipes, you still need your own imagination, application of your efforts, and finally maneuverability
As far as I know, Brand wrote a recipe book based on our recipes from the forum, including mine, for which many thanks to them for your trust
Finally, look at how Tanyulya cooks in these devices (and she has a lot of them and different pressure cookers), sheer improvisation, and without any cookbooks and instructions!

Regarding the pasta ears and advanced technique.
There are dishes that are cooked on the stove in a saucepan, that cook in pressure cookers almost the same, these are potatoes, pasta ears, some milk porridge (for example, rolled oats) and others ... You should understand the cooking modes in pressure cookers, that first the pressure cooker needs to gain pressure, heat up the water (on the stove the same thing, let the water boil), then start cooking (as on the stove), then release the pressure to open the lid. So it turns out, the cooking time is almost the same there and there! And when on the packaging of macaros they write "the cooking time is 10-12 (18) minutes", it means they need to BOOK exactly this time, and this does not include the time for preliminary heating and boiling of water in a saucepan on the stove! Only BOOK! And if you read the recommendations on the packaging in full, then it is proposed to take 1 liter of water for 100 grams of macaroons, which means that for 200-300 grams this is already 2-3 liters, which means the water on the stove will boil for a long time, all 15-20 minutes! So calculate the total cooking time of macaroons on the stove, at least 30-35 minutes approximately!

And thin vermicelli can generally be cooked in the Baking or STEAM mode, it is thin and the water will boil quickly, and the vermicelli will boil quickly!

This is why I enjoy reading "the selection is quite eclectic, somewhat pretentious, without any understandable and attractive trend", that is, instructions for the pressure cooker, in order to understand the principle of operation of the device and easily operate it in the future.

And if you look here in the section my recipes for OURSSON, you will see so many cooking recipes that are not in the recipe book, but they are all prepared based on reading "a book with recipes ... questionable to say the least"and imagine all the dishes turn out to be worth eating

For this I am leaving the topic, I am not going to argue, make excuses, discuss the subtleties of the recipe book. But, and telling a lie is also not worth it, much depends on ourselves, our abilities and desire to understand and do

I wish you success in mastering your pressure cooker

[Admin]

Admin, thank you for the detailed answer.
Everything that I have written is just my private preconceived opinion, which does not pretend to be objective, and therefore about "writing a lie" I still got a little offended ((
Sadly I fall silent.
I'll go try to bake charlotte with pears from Olekma...

Peace is friendship

Yes, of course, Cho is already there!

I always cook a biscuit according to this recipe, in the cartoon today, for the first time.
The ingredients and quantity are the same as for the author, the time was set for 40 minutes, then 10 minutes. I added more, because for some reason the middle was a little wet, quite a bit, I decided to add more time, in total 50 minutes. baked, all normul. Such a high (5 cm) sponge cake in the oven I have never been able to. Here is the result.

[zaznaika,]

zaznaika, you have a good biscuit. Smooth, not settled.

[zaznaika,]

zaznaika, you have a good biscuit. Smooth, not settled.

Thank you.

[Tatyana]

Hello, Tatyana, if I grease the bottom and the side of the bowl with butter before laying the dough - this can affect the rise of the biscuit (won't it rise around the edges?) Today I tried to bake the Zebra cake for the first time. Everyone liked it tasty, but I see that the edges have risen less (it seems to me that "Zebra" is a biscuit.)

[Tatyana]

Hello, Tatyana, if I grease the bottom and the side of the bowl with butter before laying the dough - this can affect the rise of the biscuit (won't it rise at the edges?) Today I tried to bake the Zebra cake for the first time. Everyone liked it tasty, but I see that the edges have risen less (it seems to me that "Zebra" is a biscuit.)

I think it's impossible to call a zebra a classic biscuit. There butter or sour cream is used, the dough is pretty "heavy".
Many people believe that it is not recommended to lubricate the walls of the mold, because the baked goods will not rise well. I only lubricate the bottom.

Thank you, everything is clear, I will not grease the walls next time.

if I grease, in addition to the bottom and the side of the bowl, with butter before laying the dough, this can affect the rise of the biscuit (won't it rise around the edges?)

I bake a biscuit in our multicooker, not so long ago I realized from my own experience that it is not necessary to grease the walls of the bowl with oil, the result: the biscuit is 2 cm lower, from the same biscuit from the same products (measured on the scales) but where only the bottom was greased. So by chance I came up with a rule for myself - lubricate only the bottom. Today I confirmed my guesses, baked 6 biscuits in a bowl where I only greased the bottom, and all the biscuits rose by more than half, the dough in the bowl was less than the 1/2 mark by 1.5 cm, after baking it became almost to the MAX mark. I hope someone will find my experience useful.

Made two portions: one in steba and one in oursson. Shtebik coped with the task 100%, but Orsyusha let him down, the middle was badly baked and went up an order of magnitude less ...