Sponge cake in a Panasonic multicooker

TA-dah. Not only did the cartoon gossip, but also two pieces !!!

[Oksana25106]

Oksana25106
Go over here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=111795.0, there is everything you ask about - cream, impregnation and so many other things. Good luck!

Thank you, I went to study the topic

And I make a biscuit easier: I beat whites from 5 eggs 🔗 to this state 🔗... I don't add any acid, but I put a little salt, about 0.5 tsp. measured. When the whites are beaten, pour sugar in a thin stream, continuing to beat, the whites do not settle 🔗.
Then I immediately spread all the yolks 🔗 and I continue to work as a mixer for a very short time, just so that the mass becomes homogeneous 🔗, then add flour, about 1.5 cups and then gently stir with a whisk 🔗 - all the dough is ready, I put it in a saucepan MV URL = and bake. This is how it turned out 🔗.

also an interesting recipe, you can try it anyway

Hello hostesses! The first time I baked a biscuit in the MV Dex-60 and I failed. After rereading the entire thread of the forum, I saw that not only I was such a failure the first time, but that does not make me feel any better. I realized that my MISTAKES were not enough whipped proteins and long mixing with flour and starch. But besides the fact that my biscuit (it’s even difficult to call it that) did not grow (about 3-4 cm), the top remained white and, in my opinion, was not baked enough (the dough is heavy and sticky, but not raw). And I cooled it down and put it out of the multicooker. I ASK FOR ADVICE: how can I fix the situation - bake in the MV (how long and in what mode?) Or what else can you think of?

[hoz2011]

hoz2011 It's probably late, but for the future. Whisk the whites very well, until they peaks, stir in a mass of yolks with flour, carefully and only with a spoon. Well, you yourself understood everything .... A failed biscuit can be sent to a potato cake, nothing else comes to mind.

[hoz2011]

hoz2011 It's probably late, but for the future. Whisk the whites very well, until they peaks, stir in a mass of yolks with flour, carefully and only with a spoon. Well, you yourself understood everything .... A failed biscuit can be sent to a potato cake, nothing else comes to mind.

Andreevna, thank you for your answer and advice. I didn’t wait for him yesterday and again put the biscuit white top down in a slightly smeared sl. with MB butter and baked on "Pastry" for 25 minutes. He corrected a little - turned yellow inside, turned red at the bottom, looked like a biscuit crouton. Of course this is a failure, but now you don't need to throw it away.

Girls made a biscuit according to the recipe. It turned out 7 cm! Thanks to the author for the recipe
Here are my thoughts on why biscuits fall and are not beautifully shaped.
I have a multicooker Aurora, a complete analogue of Lacucin. So, after 60 minutes of baking the biscuit, I immediately removed the valve for collecting condensate, respectively, drops of condensate did not drip onto the biscuit and it did not fall.
I waited 15 minutes, took out the biscuit, turned it over on the steamer bowl and that's it!
Therefore, I think that for the owners of such multicooker, it would be nice to make a note on 1 page so that they remove the valve, and not wait 15 minutes! And then the% of success will be greater!
Multi-cookers are still different, some have a condensate collector, others do not.

Good day to all! Take me to your warm company. MV got overweight, cooked meat, stews, pasta, but did not dare to bake. But with your light hand, or rather your hands, I decided. And it turned out a 5 cm biscuit. Lush, tasty and airy. I cut it into three parts and made a cake. Thank you all very much for your advice and recipes.
But with photos it is problematic - how to insert them here? Tell me, pliz !!! CONSIDERED


And here is the cake

[Lerika]

Lerika, welcome to our ranks! You won’t regret getting a CF! And how to insert a photo, see here:

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=30280.0

Damn, nimble! While I was writing, she already realized!

[Lerika!]

Lerika! Well done! Now you will delight your family with such masterpieces! Yes, with the help of our EXPERTS you can learn how to do this !!!!!!! There would be a desire! Good luck !!!!! We will wait for reports on the work done!

Natusichka, Rusya thanks for your support !!! In general, at first it was scary even to approach the miracle technique, and now only in it I want to cook.
The cake is gone !!! Tomorrow I'll try to bungle a charlotte in MV

Sasha, the most wonderful thing is that this wonderful recipe made TWO cakes! The biscuit turned out wow, I cut it into 5 cakes (it could have been more) and made the first one with soufflé, and the second with truffle cream. Thanks again!

Kamusik ... I also got a biscuit! I've never seen this in my life, I baked two at once, one from Tortyzhka (in the oven), the other from Andrevna (in a multicooker). Tortyzhkin turned out to be smallish due to the large volume of the form. And from Andrevna, even when everything was connected by the mass was magnificent. But I was so upset .. just discouraged ... he is SOURCE ....: cray: and after all, half a teaspoon put the lemons ..... do you have the same?

[Zest]

Zest, that's right. In 250ml -150g of flour, and in 2/3 (this is about 180ml) -108g of flour. Weighing it, I got 100g. I don't think 8g will play any role. And starch, if you take a measuring cup for liquid from HP, is 1/3 cup = 80 ml in a glass, I did not weigh it on the scales.

Andrevna! I got a gorgeous biscuit ... 8.5 cm ... white, fluffy, even, you can't just take your eyes off. I wanted to smear it already, I tried it ... and it sour, I put half a teaspoon of lemon. Is it possible to do without lemons at all? Or will it not be noticeable with the cream that it is sour? Or shouldn't it be? : rose: Tell me please .... I never dreamed of such a chic biscuit .... but this acid .......

Yes, of course you can. I never put any acid in a biscuit. Previously, I used to bake in the oven now in the MV, everywhere it turns out without problems.

Hello. I just made a biscuit according to your recipe, but something went wrong with me. It baked and rose, but the sides of the biscuit are white, and not as in the photo. I tried to hold it still (I'm afraid it will dry up) Advise how to be? Thank you.

Sasha!
The biscuit recipe is just super! It turned out the first time (and many more - many times)! I don't use other biscuit recipes - only this one! I never baked biscuits before - for some reason I was afraid in the oven, but our cartoon is. Now I will try to insert a photo of the cakes that came out of this biscuit, don't judge strictly, I'm just learning:

🔗

🔗
Soaked with the addition of rum essence and 4 tablespoons of alcohol (in standard impregnation), cream - soufflé on semolina (Bird's milk), glaze - sour cream, cocoa, sugar, sl. oil.
The second cake was for kuma, I made a protein cream for the first time, I saw it myself only in the photo, which is not exactly. Yes, and the godfather smeared the edge of the cake - she kissed her bust.
🔗

🔗
The impregnation is the same as in the first one. Sandwich the soufflé on gelatin. Caramel essence was added to the protein cream. Both biscuits are for 5 large eggs, the height of both biscuits is 8 cm. In general, with the addition of soufflé, coating and decorations, we got towers, but tastier!

[lapa252]

lapa252
Oh, I honestly don't understand about the white sides of the biscuit. Well, the top is understandable and normal, but the sides are completely white, it is not clear. They are close to the side of the saucepan around the circumference, and the saucepan is heating up .... strange.
Prus - 2
Lyubasha, it's great that you like the biscuit recipe. Your cakes are just lovely! And the cream - wet meringue over Tortyzhka?

Here are my sides after 60 minutes, were somewhere on the floor, see from the saucepan. It turned out very tasty anyway. Thank you . I will try further.

Here are my sides after 60 minutes, were somewhere on the floor, see from the saucepan.It turned out very tasty anyway. Thank you . I will try further.

Well, yes, the sides come off a little during cooling, but when baking is in progress, they are pressed against a saucepan, personally checked

Really, nothing cakes? And I was still ashamed to show them, I wanted to achieve a good result - but children are struggling with being overweight, so I rarely bake. And the cream is just protein - 4 proteins, a glass of sugar and lemon, and I beat it for 10-15 minutes. By the way, Irina Dolars also makes cream in almost the same way, but takes sugar. powder and more time. I do everything the old-fashioned way, my mother has been a home economics teacher since 1957, then the subject was just introduced in schools. And she famously knew how to make confectionery. Well, I loved it all. 10 years since my mother has not been with us, and now I am trying now to remember how and what she did. Thank you all, girls - masters, I learned a lot on the forum! And your recipes, Sasha, are just a song!

Andreevna, thank you for this wonderful recipe.
I did it the first time. Although I did not expect it. The first experience was not very successful.
True, I had to adapt to my pressure cooker. Slightly scorched the bottom ... But it seems not critical. Next time I'll put the "Pastry" on 5 minutes less and I think it will be perfect.
🔗
Height 7 cm. Soft-soft. Breathes, one might say. Cool down, I'll take a picture of the incision. Yes ... Seryodka has not fallen. This is he in the plate, that's why he sagged a little.
Thanks again.
As I have promised. In the context.
🔗
It turned out very lush and delicate. The photo is almost out of focus. I took pictures on smart. So the hand trembled.

The biscuit is WONDERFUL !!!! Thank you!!!

Virgin, I have a miracle for the first time like this ...

Do you see this 4.5 liter multicooker pan? so today the biscuit was 2 fingers from the top of it
It can be seen that I smeared it not on the top, but somewhere half the height., It is noticeable that nothing stuck to the walls along this border. But the dough flooded higher, so much so that I could not insert a double boiler to take it out - it rested against the biscuit !!! I didn't even measure it with a ruler in fright:


GIGANT is shorter and non-GMO however
Andreevna, thank you I never stop repeating!
This time, without being lazy, I whipped the whites and, in general, did it according to all technological rules, and mixing with the whites in 5-6 steps, from below, and gently! (it was just that my mother was visiting, and she was my pastry chef, she did not dare to break with her, she would beat my hands)

[Innus]

Do you see this 4.5 liter multicooker pan? so today the biscuit was 2 fingers from the top of it

Wow ... This is a giant ...

Innus, and what did you grease the saucepan with? And why? There is also Teflon - it should not stick.
I'm not special in cartoons yet ...

Tan, so what, that Teflon - I always grease the plum pan before laying the baked goods. butter and sprinkle with semolina, turn the saucepan so that it sticks. Then any pastry pops out and a clean saucepan remains. Why risk it. To teflon, too, a crust sometimes sticks and peels off ugly when you shake it out, aesthetics looks ugly, and so - with a guarantee!
And from this biscuit, she was in shock

Tan, so what, that Teflon - I always grease the plum pan before laying the baked goods. butter and sprinkle with semolina, turn the saucepan so that it sticks. Then any pastry pops out and a clean saucepan remains. Why risk it. To teflon, too, a crust sometimes sticks and peels off ugly when you shake it out, aesthetics looks ugly, and so - with a guarantee!

But, when you grease the saucepan, the biscuit settles due to contact with fat. But I don’t remember .... bottom or sides. I remember that Tortyzhka also wrote about this somewhere.

But, when you grease the saucepan, the biscuit settles due to contact with fat. But I don’t remember .... bottom or sides. I remember that Tortyzhka also wrote about this somewhere.

For myself, I protested this version. I always greased the bowl and bottom and sides, then I also read somewhere that affects the rise, well, I did not grease it, and as a result, I pulled out the sponge cake, although earlier, when greased, the same biscuit flew out just like that.Maybe you shouldn't grease for the oven, but for a multicooker, a little oil will not hurt.

Maybe you shouldn't grease for the oven, but for a multicooker, a little oil will not hurt.

May be. I haven't baked in a cartoon yet. But in the oven, when you samazhesh, it settles.
When I had a new Teflon baking dish, I didn't grease it with anything and the biscuit flew out. And now I'm covering the bottom with parchment and strips of parchment on the sides too. And the biscuit turns out to be excellent.

May be. I haven't baked in a cartoon yet. But in the oven, when you samazhesh, it settles.
When I had a new Teflon baking dish, I didn't grease it with anything and the biscuit flew out. And now I'm covering the bottom with parchment and strips of parchment on the sides too. And the biscuit turns out to be excellent.

That is, without oil at all?

That is, without oil at all?

Without oil, of course. I greased a saucepan with oil 30 years ago (as if I remember that the sides were still lower). And now there is parchment.

I don’t know girls about shaving and settling, but the result, as they say, is obvious!
Even the sides are much better and higher than the middle. But I am guilty of the fact that it was necessary to hold it for another 10 minutes on the baking, so that it got stronger. And so, from the sides, I even had to hold a spatula along the wall in order to peel off at the top. On the edge you can see what a gigella.
By the way, when I got it, it was shaking just like jelly, I already thought that it would fall out of my hands and deflate, this was such an air mass. This is my first time.

I don’t know girls about shaving and settling, but the result, as they say, is obvious!
Even the sides are much better and higher than the middle. But I am guilty of the fact that it was necessary to hold it for another 10 minutes on the baking, so that it got stronger. And so, from the sides, I even had to hold a spatula along the wall in order to peel off at the top. On the edge you can see what a gigella.
By the way, when I got it, it was shaking just like jelly, I already thought that it would fall out of my hands and deflate, this was such an air mass. This is my first time.

And I also have multi-cooker biscuits, while they are hot as jelly.
And on your biscuit, Inna, you can see for sure that the butter does not prevent the biscuit from rising, and where it is not greased, but it is already problematic.
Infected me with this biscuit. I looked at him for a long time, but now I will definitely bake.

[Innus]

I don’t know girls about shaving and settling, but the result, as they say, is obvious!
Even the sides are much better and higher than the middle.

Innus, we have already found out that this is not a hindrance for the control panel. This is for the oven only. And you can see that it is not the sides that have settled, where the oil is, but the middle. That is, this is a sign that there is not enough flour. By the way, according to the recipe, too, there is not enough flour or too much eggs.
But I like these biscuits too. They are very delicate and airy. The truth happens in the middle of subsidence.

Infected me with this biscuit. I looked at him for a long time, but now I will definitely bake.

So I also have it next in line thanks to the Innus Giant.

As for the safety of the oil, I will also say - I “dust” all the oil with semolina, that is, it absorbs everything into itself and a beautiful, rough, even crust is obtained. Apparently, therefore, it does not interfere with the biscuit.
And I would not say that it is not enough flour, because I never change the dose, but it turns out in different ways, a lot more depends on
1. BEATING THE PROTEINS and 2. THEIR MIXING INTO THE DOUGH,
these are perhaps the most important moments in the biscuit. as I pick too much with a shovel, so you look and the dough is lower, nailed.
And my cartoon, my sho, has recently become somehow strange to bake, then I put Baking 60, plus I do not open 20. And this put 75+ 20 and some kind of pale. How can this be?

But I'm wondering what citric acid gives a biscuit?
If you whip the whites, then they whip perfectly with sugar and without anything either.

But I'm wondering what citric acid gives a biscuit?
If you whip the whites, then they whip perfectly with sugar and without anything either.

Tan, of course, I'm not a pastry chef, but my mother always explained to me that lemon does not stick to sugar. And for this they add it to caramel, well, obviously to proteins too.
So when I whisk the squirrels onto the cake brush, I always add a little lemon, because I don't like it when it dries up and chips later, but with the lemon it remains more elastic. This means, logically, it retains moisture.
Well, I do not pretend to be true, maybe the girls know better, I myself will listen with pleasure ... I just express this from my observations.

Tan, of course, I'm not a pastry chef, but my mother always explained to me that lemon does not stick to sugar. And for this they add it to caramel, well, obviously to proteins too.

In proteins it is clear. To avoid crystallization of sugar. By the way, I bake meringues without lemon. And why in a biscuit? If you can bake it perfectly without lemons. In general, I do not understand.

The biscuit turned out SUPER !!!!!!!! Made strictly according to the recipe. Height 6.5 cm. Andreevna thank you very much !!!!!!!!! I'm happy !!!!!!!!!!!

and the top to brown in the oven should be put ??? and from me in Redmund today she made a cottage cheese casserole so the sides and bottom were baked beautifully and the top is white ((although it is not raw,

Girls, help me with advice the other day I bought MV Panasonic, I am slowly exploring the possibilities ... I baked a biscuit 3 times according to 2 recipes. The first time I immediately discard it myself, I rubbed the 2nd and 3rd did everything as it should be. baked for the second time according to one recipe from the forum at 65 + 20 minutes. the middle is raw for the 3rd time according to another recipe it was baked a little better for 65 minutes, but the middle is raw again for the cut. baking mode How or how to bake it to bake?

[848]

848,
Olga, I don't even know how to help you. My cartoon 18th biscuit bakes very well in 60 minutes. What about the voltage in the network? Maybe this is the reason? But in 65 + 20 minutes it should definitely be baked. Try to bake a biscuit in boiling water, it turns out a little lower, but easier to perform. And, I hope you are aware that during baking, in no case should you open the cartoon

I hope you are aware that during baking, in no case should you open the cartoon

Yes I know! did not open. and the result .... sadness. Everything is OK with tension! moreover, these biscuits turn out great in the oven, but in the MV, by no means (((I'm already thinking maybe there is some problem in it

[848]

848, Olga, I, however, have other models of MV, but I adapted to baking in this way:
first I set the "Steam cooking" mode, in Polaris I set the time to 30 minutes, and at the end I switch to "Baking" (1 hour, and sometimes it is baked in less time). We put the pies in the oven first at a higher temperature, and then we reduce it, so I decided to experiment with CF in this way. It seems to be working out nothing.

848, how many eggs did you make? Maybe just try a half portion? I usually have 3, maximum 4 eggs baked very well in 65 minutes. I don’t risk more, because it grows to the middle of the saucepan anyway.

[848]

I did both for 5 eggs and 4 (large if). according to different recipes and all were not raised and baked. I decided everything for myself, I'm taking it back, let them look. I have HB Panasonic, I'm very happy with it, that's why I bought a mulyu Panas too, but .... something didn't go well. Before the trip back to the store, I decided, well, I'll try again ... I kneaded it according to the recipe of this theme, filled it in, 65 minutes and ... again like a hat. In short, I packed my MV in the store. There she explained that the stove was refusing - they had been taken for testing. While I was driving back I thought, maybe with flour, what is wrong I buy for bread, mainly "the south of Russia", maybe it is not suitable for biscuit. I came and kneaded the dough and went into the oven ... here's a biscuit came out. So everything is ok with flour. I concluded that my panasik is still in a hurry. So I gave it away, and now I realized how I managed to get used to him in a week, at first I decided for myself that if they say that marriage, I would return the money, but in a few days I realized that it was only hard for me to exchange without him

848, Olga, I, however, have other models of MV, but I adapted to baking in this way:
First I set the "Steam cooking" mode, in Polaris I set the time to 30 minutes, and at the end I switch to "Baking" (1 hour, and sometimes it is baked in less time). We put the pies in the oven at a higher temperature, and then we reduce it, so I decided to experiment with CF in this way. It seems to be working out nothing.

As soon as I didn’t try it, I even turned it on at first, then I poured it into it, and so it also came out garbage, not biscuit

I am writing for those who have a little panasonic. I read the entire thread and did not find how long a biscuit is baked in a small cartoon. Messages of course helped, a low bow to everyone, but I had to get to the cooking time myself. Since the power is only 490W, as indicated in my instructions, it is clear that it will bake weakly and for a long time, so I set it immediately for 65 minutes. After squeaking, she turned off the heating and immediately put it on for another 20 minutes. I held it in a closed cartoon for 10 minutes (I couldn't, I'm impatient), opened it - white, touched it - it springs, which means it's baked. She took it out on a double boiler, turned it over, the bottom and sides were so slightly browned. It looked incomprehensible, he got up there, did not get up, but I think he got up, because it turned out to be 5 cm high. You really need to grease the saucepan and sprinkle it with flour or semolina, because the bottom of the biscuit stuck. True, this did not greatly affect the general appearance, a thin layer remained in the saucepan. Now about the composition. The eggs in the house were completely small, eventually broke 5 pieces into a bowl, it turned out to be 170 g in weight, a little more than half in the recipe on page 1, there was an incomplete glass of flour (250 ml), sugar too. Well, then everything is like everyone else - we separate the whites from the yolks ......... Baking in the cartoon for the first time, the conclusion: the biscuit is really not the same as in the oven, a more uniform structure, not as dry, or rather, it was very easy cut into cakes when cooled. No need to wait 8 hours to cut. In general, Andreevna, girls, thank you, thank you all! Without you, I would not have been honored. It is very scary to take on a new business, there is also such a responsibility to the family, they closely follow everything, they run to try right away, but how could it not have happened.

Please tell me how much cream will go for such a cake? so that it doesn't work out ... I want to cook tomorrow ..

[Andreevna]

Andreevna, and you pour a full glass of flour and remove the excess with a knife? I just baked, but I poured the glass incomplete (1 cm below the top somewhere). as a result, a biscuit on one side is 6 cm, and on the other side is 5 cm