Sponge cake in a Panasonic multicooker

I baked this biscuit twice.
The first time I took 100% of the ingredients (I'm a small cooker). Was settled. But it took a long time to wash the lid. It turns out that he rose to the lid, and then fell off.
The second time I took 50% of the ingredients. It's a donkey anyway. It turned out to be about 3 cm and very dense.
In my opinion, flour and starch should be taken for MB10 as for MB18, and the rest should be halved ...

[Hairpin]

Hairpin
if you do everything right, then the biscuit will definitely work. A photo about how to beat whites has gone somewhere, but look here, there it is 🔗 And pay attention to the size of the eggs, this, as it turned out earlier, is important.

[Andreevna]

Nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo Andreevna! You could be proud of my proteins. It's not like the peaks, there ... the whisk from the mixer stand !!!
I read the whole topic. Maybe I have already forgotten, but ... I have no doubt that it will work out. They eat him like that.
I just wrote a post, not to clarify whether anyone did it in MB10, not to wait until I succeed.
And the peaks, the weight of the eggs, the yolks to the whiteness - here I am a clever, intelligent girl!
It seems that the direct proportion does not always work ...

Hairpin
It seems that I will have to bungle him in a little one I will report later

[Andreevna]

Andreevna, thank you very much for the recipe !!!

Biscuit is the third dish I tried in the new cartoons after barley and baked potatoes with meat.
I got it the first time, up to about 8 cm

Before the weekend I didn't have time to read the whole thread about biscuits, I went on Friday to pick up my multicooker as soon as possible, I thought how it would turn out and it would turn out as much as I could and I would try.

I took 6 eggs as it should be and they were not at all small.
Flour - 100 grams (2/3 of 150)
Starch decided to weigh this 1/4 cup - it turned out 40 grams

Squirrels in such a huge amount took a painfully long time to whip, but I overpowered them, the peaks began to stand, I was afraid to beat everything, I know that this can ruin the biscuit.
In the yolks whipped with sugar, continuing to beat with a mixer, I quietly sowed flour mixed with starch (by the way, domestic production, although I had an unopened Gustin from Dr. Etker on my shelf in case you never know what).
Then, into this relatively tight mass (sometimes even tighter), without dividing it into any parts, I simply began to interfere with the protein.

It turned out in my opinion, well, a very liquid dough, I thought it would not be baked, especially since in the end the added proteins from the very bottom were no longer peaks at all. Baked in a big cartoon.

As a result, I squeaked with delight, I wanted the first chic sponge cake in my life to just stupidly smear it with shock glaze and eat it immediately, which I did halfway - that is, I managed to spread it with a quick glaze from Dr. Etker.

But my dad saved the day, who came to visit me for a cup of coffee and I felt ashamed of offering him an unfinished cake and I began to cut it into cakes, already anointed, I had powdered sugar prepared earlier, sour cream at hand, mixed quickly just with a spoon, layered, sprinkled coconut and washed my acquisitions with dad

[julifera]

julifera
It's great that you have such a result from the very first time, I am very happy for you! Now, I'm sure all the recipes will be easy for you. Good luck !!!!

Andreevna
Thanks for the recipe, everything worked out - an excellent miracle !! fluffy. The eggs were weighed - it took a long time to pick up the truth, but the "puzzles" operation succeeded - 5 eggs with a total weight of 299 grams were plucked
Weighed the shell for interest - it weighs 39 grams. Sugar was accidentally added to the proteins, not half, but 140 grams, the rest of the sugar into the yolks and whisked with a hand whisk until a light lemon whitish state.When the whites were whipped, a pinch of citric acid was added in the middle of the process, sugar was added with a teaspoon for 10 minutes. Proteins - on the Bosch MUM 4655 combine, first at 3 speeds, after all the sugar was added - it seemed that the proteins were not in good condition, they increased the speed to 4. As a result, the proteins did not even shake off the plastic spoon. a saucepan and forgot to level, they thought there would be an Everest biscuit. All the time they were sitting near the cartoons, talking in whispers. We barely survived - time dragged on terribly slowly. They baked for 60 minutes, then turned it off, cut off from the network, and for another 15 minutes they suffered sniffing the air without opening the cartoon.
An excellent fluffy came out, very tender as down! We measure the height in the morning. We will post the photos after decorating in the morning.
Thank you for the recipe - this is our first cake, today they made my mother for her birthday, my heart jumps out with happiness. the husband says that he never so wanted to wake up in the morning to decorate and present a gift. The main gift is a bread maker, but it seems even more wonderful to present a cake to us, after all.
Thank you all for finding a problem in the fall - thanks to all of you, the cake did not fall! THANK YOU!!
It remains to find a human recipe for the cream - at night, in the absence of a chocolate impregnation, we poured it on top and soaked it in gooseberry syrup between the cakes, see photo. It is necessary to mix quickly but well - slightly unmixed yolks remained slightly below and they did not allow the biscuit to be even - the plane went by 0.5 cm, but we are still happy.
Height 7-7.5 cm

[Shurshun]

Shurshun
And thank you for thank you. Now I also continue to learn from Tortyzhka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8956.15 She is a real pastry chef and gives wonderful master classes! But it's never too late to learn, is it? By the way, in the same place she gives several recipes for cream and impregnation for the cake. And the fact that you made such a wonderful gift for mommy is wonderful! There is nothing more valuable than a gift made with your own hands.

All the guests liked the fuzzy, I have not tried the second call of other guests). I didn’t notice before - it turns out that the biscuit has a reversible effect - you press the layer with a spoon, press it down, and it rises back. How gentle, mmm. The husband boasted to everyone at work what recipe we had found, which even the beginners succeeded in. I printed your recipe to the guests and everyone joked around in the store for ingredients. And I, on your advice, am running for a recipe for a cream, otherwise I couldn’t test the new syringe today, but they wanted to screw on the cake and soak it. ).
And the question is: will it be possible if all the ingredients are increased by 1.5 times? Very interesting.

And the question is: will it be possible if all the ingredients are increased by 1.5 times? Very interesting.

Will he succeed, but won't the cover in the cartoon rip off? I sometimes rose up to 9cm in height. But seriously, I did 3 eggs for a small multi, but I haven't tried 9 eggs yet. How did mom like it? Guests - this is the second thing, the main hero of the occasion!

I have a big cartoon, so I'm interested
Mom liked it very much, proudly informs everyone that the children (my husband and I) baked a surprise at night.
My husband dreamed at night that the cake was decorating - he talked in a dream)) He pushes me in a dream and mutters in a dream: "Kitten, I need to put a bowl, move over" I buried myself in the pillow laughing, I say: "What's in the bowl?" He replies: "Cream for the cake, we have to decorate, don't you forget?"
Andreevna, that's what the biscuit has brought))
I will learn how to make a cream - I bake three such biscuit pusha, then one on one and decorate. I'll call it Andreevna. A photo is behind me.

[Shurshun]

Shurshun
Thank you very much, it’s so nice, a word! Pleased and amused at the same time. And a special thank you to my husband for being such a fine fellow. It's so great when everything is done in a family together and amicably !!! I baked this biscuit in a big cartoon at first, and when I bought the baby, I tried it there too ...but how!

I was not too lazy and wrote a recipe summarizing all the previous pages. If you have any problems, read this thread.
Check out the following posts that might help:
https://Mcooker-enn.tomathouse.com/in...ic=2771.0 - string for cutting biscuits
https://Mcooker-enn.tomathouse.com/in...ic=2771.0 - CU + photos of whipping proteins
https://Mcooker-enn.tomathouse.com/in...ic=2771.0 - a common mistake with photos. Error - many eggs
https://Mcooker-enn.tomathouse.com/in...ic=2771.0 - theory for biscuit dough. Informative.
https://Mcooker-enn.tomathouse.com/in...ic=2771.0 - the option of making a biscuit from the pros - I have not tried it, but I will definitely try it. saves time

Ingredients
• 6 eggs or 5 eggs, 60 g each (about 300 g) (cold, from the refrigerator)
• 1 glass of sugar 250 grams
• 1/2 tsp. citric acid (without it)
• 1 tsp. vanilla sugar (can be measured with a multicooker spoon)
• 2/3 cup flour 110 g flour
• 1/4 tbsp. starch 80 ml (I used a blue and white scoop packaging) NOT WHAT!
Procedure:
Glass 250ml (not multicooker!)

1. Beat the whites with citric acid at low speed until foam forms (about 3 minutes), gradually adding half of the sugar. Increase speed, and beat until firm peaks. Beat for no more than 10 minutes !!!
2. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin.
3. Put all the whipped whites on the crushed yolks, and on them the sifted flour and starch, mix well from the bottom up, gently with a spoon (if unmixed yolks remain, the dough may settle)
4. Grease the bottom and sides of the multicooker with oil, sprinkle with semolina. If you do not sprinkle it, the biscuit can hardly come out of the mold. 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.
5. After cooling the biscuit, you can cut it into cakes and add the filling, cream - to taste
6. After cooling, you can cover the biscuit with a film and stand for several hours - then it will not crumble when cutting. In the absence of a string for cutting into cakes, use a long knife
7. Depending on the height, the biscuit can be divided into 4-6 cakes. The height of the biscuit is from 5 to 9 cm, depending on the quality of the ingredients and the place of baking - oven, slow cooker or bread maker. In a bread maker, the biscuit is denser and lower. The oven temperature should be 200 degrees.

Cream
1. Whip cream - 24% (200 ml) + boiled condensed milk (ready-made is sold in the same jars as usual, it seems 350 gr.) And sprinkle with chopped walnuts.
2. Butter cream: 150 grams of butter and 150 grams of boiled condensed milk)

Impregnation syrup:
1.150g. sugar + 150g. water (bring to a boil and cool).

I'm happy, for 6 times I finally got a biscuit. But I had to make adjustments. for 1 faceted glass of flour, 3 eggs. Otherwise, the biscuit would fall. baked for 6 eggs. turned out under the cover

and here is the cut

then I did 3 eggs for a small multi, but I didn’t try for 9 eggs yet.

Can you specify the proportions for a small multi?

I also have a little cartoon.
6 eggs, 2 tbsp 250 ml sugar and 2 tbsp 250 ml flour. And that's all. A pinch of salt.
technology - we separate the proteins from the yolks. 1 cup of sugar, grind with the yolks with a spoon. In another bowl, she beat the whites with a mixer, and threw a pinch of salt into them before beating them. Beat for 3 minutes without sugar, and then, added sugar in a quarter of a glass, gradually and "peaks" turned out. Then she mixed with a spoon (not a mixer) !!!
whites and yolks, and last of all, gradually stir in flour with a spoon. And immediately into a blurred cartoon. Baked for 60 + 50 minutes. It turned out to be very simple, but it did not work for a very long time, until a friend came and said, "remember, a glass of flour goes into a biscuit for 3 eggs, if there is less flour, then it will fall."

[Shurshun]

Shurshun, I liked your husband, it must be how carried away, so that in a dream he takes care of the cake

natamylove, you gave me an idea - I'll try your recipe!
Andreevna's recipe contains much less flour than your friend told you, and starch makes up for its deficiency.

So what is all this about - I am confused by the egg-like taste of the biscuit, although in structure it is the fluffiest of all the fluffy ones, and my mother is generally delighted with it, said after March 8 that she had never eaten such a delicious biscuit in my life!
And this was said by that mother, who all her life finds something to criticize, whom you will not please, who is honest and straightforward !!! You can imagine my surprise
All 4 cakes in her version were soaked in thick chocolate plus sour cream brewed from cocoa with a pack of butter and sugar.

Now I will try more flour and sugar without starch, look and compare, everyone has different tastes

All 4 cakes in her version were soaked in thick chocolate boiled from cocoa with a pack of butter and sugar plus sour cream

julifera, can you tell us more about this cream? boil and add sour cream or still need to shoot down?

I also always take 1 glass of flour and 1 glass of sugar for 3 eggs, half a teaspoon of baking powder. And not so long ago, on the forum, good cuisine read another useful tip - at the end of beating the mass, add 3 tables to the dough. tablespoons of vegetable oil and 3 tablespoons of boiling water. Boiling water extinguishes the baking powder and in some magical way affects the finished biscuit - it turns out to be airier and tastier than without boiling water.

Anastasia. here the secret of the biscuit's taste is that neither a ripper nor soda is used. The dough rises due to the proteins. And if you add oil to the dough without a ripper, then it will not rise. But they add boiling water, I used to put 1 tablespoon of boiling water, only in the yolks, in my opinion, I don't remember.

Anastasia. here the secret of the biscuit's taste is that neither a ripper nor soda is used. The dough rises due to the proteins. And if you add oil to the dough without a ripper, then it will not rise. But they add boiling water, I used to put 1 tablespoon of boiling water, only in the yolks, in my opinion, I don't remember.

[Sofim]

julifera, can you tell us more about this cream? boil and add sour cream or still need to shoot down?

Sofim - I cook it absolutely by eye, I can't say for sure the proportions.

The process goes like this:

1. I pour 5 tbsp. spoons with a mountain of sugar and 5 tbsp. spoons with a mountain of dark fatty cocoa

2. I add just enough water so that all the cocoa is kneaded, gradually adding a little bit.
I guess the middle, at which it will not be very tight, to start to burn and not liquid, so that the cream does not flow in the end
- and all this taking into account how much butter I add, because it will melt and the cream will become thinner.

3. At the bottom of a saucepan with cocoa-sugar mass I push a piece of butter, in my holiday case it is 200 grams.

4. I put on the smallest burner and a small light, as if I prick a piece of butter on a spoon and blow it along the bottom, the oil is heated and the mass becomes thinner, then, in principle, after everything dissolves, you can increase the fire a little, but if you don't guess and give more, the bottom will start to burn even with constant stirring.

5. I try for sugar, if there is cream without sour cream, then a less sweet mixture is needed, if with sour cream it is sweeter, it needs to be boiled a couple of times to catch what and how you like it. I had to add 2 more tablespoons of sugar with a slide, especially for future sour cream, while the taste of the chocolate mass became very sugary-sweet

6. Stir on low light:
- or until the sugar dissolves completely - again you need to try so that it does not crunch on your teeth;
- or, if I want a thicker mixture, I can bring it to a boil, but not boil

7. I cool if I'm in a hurry - put the saucepan in a large bowl of cold water, stirring once every couple of minutes, if I'm not in a hurry, it will cool itself
- to the point where you can put the cream in the refrigerator.

7. In principle, it can already be smeared on the cake, but if you don't want chocolate chocolate, but want sourness in the cake, then I add sour cream, again - it tastes good, added a little, stirred, tasted, etc.
It took me about 300 grams of sour cream for this cake.

Sour cream comes across different, delicious - ideally it would be better to take 30%, but you can also 25%
If you are lucky and the thick sour cream remains thick after mixing with the cream with an ordinary spoon, then you can immediately smear it on the cake

Once upon a time I came across sour cream, from which the cream suddenly became very liquid.
I had to cool it again under the mixer
And here the amount of butter invested in the cocoa mass has already saved!
The more oil there was, the thicker the cream will come out after the mixer.

And so, if you see that adding sour cream the cream is getting worse and worse, then just add less.

[julifera]

julifera, I make chocolate fondant on top of the cake in a similar way, but somehow I did not think that cream would work with sour cream Thanks for the idea and description

[Shurshun]

Shurshun, I liked your husband, it must be how carried away, so that in a dream he takes care of the cake

Thank you)) julifera, our tastes are similar in this regard. decided to bake a cake and bread for such a caring person on the road. It turned out a cake with a height of 3.5 in the highest place and bread, just above the matchbox. Such a mini cake bread) for the road so that it does not take up space either in a backpack or in a stomach))
Lovely girls! Please tell me the heading "Are you weak?"
But I was unstoppable, in the end, then I got the next cake, which was really excellent and the bread was the best in all the time of my baking. So do not despair that it does not work out. I personally laughed when at the bottom of the bread maker and multicooker I found a pancake))

decided to bake a cake and bread for such a caring person on the road. It turned out a cake with a height of 3.5 in the highest place and bread, just above the matchbox. Such a mini cake bread) for the road so that it does not take up space either in a backpack or in a stomach))

I can imagine what you thought about his business trip when you baked these works

I think I missed him in advance and was worried, but as soon as I received crocodile bread and a crow's breakfast, I immediately realized that I could not give "this" to him on the road. And after that I only thought that everything would be fine.

oh, I was impressed by the size of your bread. I have exactly such a measuring spoon. I even ran to the kitchen. to understand what size it is, yeah. not everyone will get such a manunya

I'll bake it again today. I hope more. Then I will report. For those who do not have a measuring spoon - it is high along the long side of a matchbox.
And they can't forget my biscuit, I will do it again too. and gingerbread and cocoa - no. We want a biscuit. Yak Zhizh small children

and here is my other biscuit for 3 eggs. cream cottage cheese + sugar + candied fruits, not a gram of fat (fight calories)

and chocolate icing on top?

so exactly 2 tablespoons of cocoa + 2 tablespoons of sugar + 1 tablespoon of oil and water by the eye to the desired consistency and in the microwave for 2 minutes, it turns out generously

[Andreevna]

After reading, having seen enough of the local masterpieces, I ran to prepare a biscuit according to the recipe Andreevna, but found only 3 eggs in the refrigerator !!! Switched to a recipe Elena Bo... True, with adjustments, I decided to experiment, namely: do not separate the eggs and do not add baking powder. As a result, from 3 eggs, 1 glass of sugar and 1 glass of flour, I got a 7.5 cm biscuit !!!

True, she beat the eggs with sugar for a long time, about 15-20 minutes, probably, and mixed the flour manually. She put the pastries for 65 minutes, and opened them immediately after the "beeping" !!! She shook out the cold.

Levushka, you have the most real classic biscuit .. I just bake eggs, sugar and flour .. hand-made flour and neat. Eggs never split.

Guys, yesterday I became the happy owner of a multi: D I decided to make a biscuit - 4 eggs, a glass of flour, a glass of sugar, I laid it out in a cartoon, I put apples on top of it. I put on the baking mode for 45 minutes, waited 10 minutes, I opened it - still raw, added another 25 minutes - raw, another 25 minutes - not ready. I took it out and put it in the oven for 30 minutes - there it was cooked: red: What's wrong? Is it about apples?

[Melnique]

Melnique
In a multicooker, the top of the product is baked, but it does not redden like when baking in the oven.
At the end of baking, after 45 minutes, it was necessary to check with a toothpick or wooden skewer.

At the end of baking, after 45 minutes, it was necessary to check with a toothpick or wooden skewer.

Yes there and a toothpick was not needed - the dough was raw - "liquid"!

Yes there and a toothpick was not needed - the dough was raw - "liquid"!

Then it's strange. Was the lid well closed, was the valve in place?

I bake biscuits in a multicooker according to the recipe 🔗 ... I get very good and high results, but the first time I got the same result. First, I set the baking program to 60 minutes. and do not open at the end of the program. Then I turn off the multicooker and do not open it for another 15 minutes. and only after that I open and take out the form. I put it on for 5-10 minutes to cool down and then turn the form over onto the board so that the biscuit falls out. If the eggs are large, then I recalculate the flour, and everything else is as in the recipe.

Guys, yesterday I became the happy owner of a multi: D I decided to make a biscuit - 4 eggs, a glass of flour, a glass of sugar, I laid it out in a cartoon, I put apples on top of it. I put on the baking mode for 45 minutes, waited 10 minutes, I opened it - still raw, added another 25 minutes - raw, another 25 minutes - not ready. I took it out and put it in the oven for 30 minutes - there it was cooked: red: What's wrong? Is it about apples?

Apples have nothing to do with it. I understood correctly that they turned on the Baking mode, it worked for 45 minutes, cartoon squeaked, after another 10 minutes did you open the lid?
Has the dough not even heated up in 45 minutes? Was the inside of the lid hot (is there a second heating element that only works in Baking mode)?

First, I set the baking program to 60 minutes. and do not open at the end of the program. Then I turn off the multicooker and do not open it for another 15 minutes. and only after that I open and take out the form. I put it on for 5-10 minutes to cool down and then turn the form over onto the board so that the biscuit falls out. If the eggs are large, then I recalculate the flour, and everything else is as in the recipe.

If you make a classic biscuit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.0 and do not remove it immediately, condensation can drip from the valve onto it in 15 minutes, and the biscuit will be very tender with dents. The valve must be removed immediately after the signal. For a Panasonic version of the recipe, more like charlotte, this, of course, is not scary.
And in order not to turn it on a board, it is convenient to take the insert for a double boiler, insert it into a saucepan, remove everything together and turn it over, even with one hand. Remove the pan, the biscuit / pie / casserole will be on the double boiler and cool further on it.

Apples have nothing to do with it. I understood correctly that they turned on the Baking mode, it worked for 45 minutes, cartoon squeaked, after another 10 minutes did you open the lid?
Has the dough not even heated up in 45 minutes? Was the inside of the lid hot (is there a second heating element that only works in the Baking mode)?

That's right, baking for 45 minutes, the cartoon squeaked, stood for another 10 minutes, I open it - the dough is frankly raw, it's warmed up or not, I can't say for sure, it seems to me not.
The lid was closed in the process, the valve was in place

That's right, baked goods for 45 minutes

If you did the recipe from page 1, then there is not a word about 45 minutes. Why did you bake for 45 and not 60 minutes?

If you did the recipe from page 1, then there is not a word about 45 minutes. Why did you bake for 45 and not 60 minutes?

I did it according to my own recipe, which I always baked in the oven, set it for 45 minutes, because that was how I set it in the oven. If after 45 minutes the dough is not baked at all, do you think 15 minutes would play a decisive role, considering that after 45 minutes I added 25 minutes twice?

Apples have nothing to do with it. I understood correctly that they turned on the Baking mode, it worked for 45 minutes, cartoon squeaked, after another 10 minutes did you open the lid?
Has the dough not even heated up in 45 minutes? Was the inside of the lid hot (is there a second heating element that only works in Baking mode)?
If you make a classic biscuit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.0 and do not remove it immediately, condensation can drip from the valve onto it in 15 minutes, and the biscuit will be very tender with dents. The valve must be removed immediately after the signal. For the Panasonic version of the recipe, more like charlotte, this, of course, is not scary.
And in order not to turn it on a board, it is convenient to take the insert for a double boiler, insert it into a saucepan, remove everything together and turn it over, even with one hand. Remove the pan, the biscuit / pie / casserole will be on the double boiler and cool further on it.

I've been baking a biscuit since April of this year almost every Saturday. I shift it with different creams and fruits and no condensation dripped from the filter and there were no dents. I cut the biscuit into 4-5 cakes. I really like this recipe and the biscuit has nothing to do with a charlette

I did it according to my own recipe, which I always baked in the oven, set it for 45 minutes, because that was how I set it in the oven. If after 45 minutes the dough is not baked, do you think 15 minutes would play a decisive role, considering that after 45 minutes I added 25 minutes twice?

Of course I think so.
1. Firstly, in a multitude, all baked goods are baked longer than in the oven. If your cartoon is small, then the baking time also does not decrease (despite the smaller amount of products), since the power of a small multi is less than that of a large one.
2. Secondly, while baking a sponge cake, in no case should you open the lid and watch how it is there, ready or not, and then add time. As I understand it, this is exactly what you did. After 45 minutes, the biscuit is just actively rising, and you bang and stress it, it will settle and now it will not rise, that's for sure. Try to do it as described in the 1st post: bake for 60 minutes, turn off the heating, do not open the lid for 10 minutes, then open and cool the biscuit in a multi saucepan and then remove it. Above, Lika advised you a very convenient way to take out a biscuit (and not only) from a multi, using a steam insert.
3. Well, as the experience of members of the forum shows, a lot depends on the voltage in the network (some immediately, without opening the lid, add another 20 minutes)

That's right, baking for 45 minutes, the cartoon squeaked, stood for another 10 minutes, I open it - the dough is frankly raw, it's warmed up or not, I can't say for sure, it seems to me not.
The lid was closed in the process, the valve was in place

Maybe it was still not raw, but just white? Do you already know that baking from a multicooker must be turned upside down so that the white top becomes the bottom, and the bottom, which was at the bottom and, accordingly, browned well, since it became the top closer to the heating element? Although the lid of the multi heats up, its heating is not enough to brown the baked goods.

Maybe it was still not raw, but just white?

No, it was just raw. : (Well, come on! Thank you all for your help, I made attempt number two and made a curd casserole - 60 min + 15 under the lid. Everything was baked perfectly! The first pancake is lumpy, damn it ...

And my biscuit rose well, and then fell. I did everything according to the recipe.

And I baked a biscuit in a rice cooker, the cut will be tomorrow ...

And I baked a biscuit in a rice cooker, the cut will be tomorrow ...

Ukka, tomorrow has already passed, where is the cut? And what was so beautiful covered?