Sponge cake in a Panasonic multicooker

that's a nightmare ... it's soon and you'll have to buy imported eggs ... it's in the fertile south of Ukraine. Neither human flour, nor starch ... And I looked at my hands and thought, why did both leftists suddenly decide to grow up, that suddenly nothing happens?

Reporting: The result is one-on-one with a Zest, as if it was burning like a carbon copy. The same crater (I don't mind, of course, you can put all kinds of decorations there, but still) The height generally impressed - 2 cm Although the dough itself was up to the middle of the Miracle shape, and only
But we, stubborn people, will continue to train ... now our relatives will rejoice

Girls! And in my opinion you mix flour in eggs incorrectly!
All books say that you need to introduce flour gradually and stir the dough very gently from the bottom up, preferably with a broom, because with the usual "rough" stirring, particles of flour break air bubbles, and the dough from this settles from the very beginning. Which of the experienced chefs would show how to knead flour correctly, how to mix the ingredients of a biscuit ??

[Zest, Celestine]

Zest, Celestine, well, I'm right in shock. What's the matter? I take eggs in a simple Moscow store, potato starch, made in Russia. It's so disappointing that you can't do anything. And if you bake a sponge cake without separating the whites from the yolks, the same result? I really want to help you, but I don't know how.

Girls, maybe this information will also help you. We cheer for you with the whole forum

9. BISCUIT DOUGH

The biscuit dough is very capricious, but let's try to resist its capriciousness. Formally, the preparation of the dough is very simple - grind the yolks with sugar, beat the whites, mix everything carefully with flour. Actually, that's all. No passes, prayers or spells! First, consider the ratio of ingredients, and then talk about the insidiousness of the biscuit dough. There are several options for making biscuit dough:
Option 1. For every 40 g of flour, 40 g of sugar and 1 egg.
Option 2. As the previous option, but add 1 tbsp. spoon of water.
Option 3. For every 30 g of flour, 30 g of sugar and 1 egg.
It is very important that the eggs are very fresh - they hold the air better, since the yolks, when rubbed with sugar, and the whites, when beaten, are saturated with air. (I had to run ahead a bit.)
So, the technique of making a biscuit. The whites must be separated from the yolks, while it is necessary to ensure that even fragments of the yolk do not remain in the protein, which is associated with the fat content of the yolk, it contains a lot of fat (up to 25%), it negatively affects the ability of proteins to whisk. For the same reasons, it is worth making sure that the dishes in which you will whisk the whites are thoroughly defatted.
To prepare the 1st or 3rd test options, you first need to beat the yolks with sugar. In this case, the volume should increase significantly. Then beat the whites with a pinch of salt or a few drops of lemon juice into a thick foam (you can simply rub the sides of the container in which you will whip the whites with cut lemon). Acid or salt promotes better protein coagulation, with them, the protein is whipped more easily and does not settle so intensively.
It is very important to know some of the subtleties, to operate the mixer correctly and finish whipping the whites on time. Squirrels are bad jokes - here it is, capriciousness, where it begins to manifest itself! A bowl for whipping proteins should be large, not only because they increase in volume by 7-8 times when whipping, but also for free air circulation around the proteins.The mixer must first be turned on at low speed and beat for about 2 minutes until a substance with large bubbles is obtained, after that it is necessary to increase the mixer speed to medium and beat for another minute, why turn on the highest speed and beat until the required condition (it is determined as follows: if raise the whisk or mixer blade, the protein will hold well). However, the protein will hold well if you beat it and beat it longer than necessary, but this is undesirable, because the air bubbles will be separated from each other by very thin partitions, as a result of which the bubbles will burst when baking the biscuit and the biscuit will "settle".
Then the whites, yolks and flour are carefully mixed - at this stage, only with your hands, it would be nice with a wooden spoon. It is impossible with a mixer, since, working even at the smallest speed, it mixes too intensively and the airiness of the dough will be lost. It is best to mix like this: put the proteins on the yolks, sprinkle with flour, preferably through a sieve - then the flour will be more evenly distributed over the protein, and it will be sifted once more. Only then can the dough be stirred from bottom to top. That's right, if you do this through ordinary circular movements, then again we will lose airiness. When the dough is ready, it should be immediately put into the oven. It is very important that it is warmed up by the time the dough is ready.
To prepare the 2nd version of the dough, you first need to beat the yolks with warm water and sugar, and then proceed in the same way as for options 1 and 3.

[Admin]

Admin, thanks for the information, I read it like a fascinating detective story, I'm in pursuit of the correct whipping of egg yolks.
Immediately along the way, questions arose - if there is one egg for 30-40 g of flour, then isn't there a lot of 6 eggs for 2/3 of a glass of flour? Or is there starch already responsible for excess liquid?
And could mixing the ingredients have such a catastrophic effect on the final result? I did this:
- in one bowl there were whipped whites, in the other - whipped yolks;
- sifted flour and starch on top of the yolks, added 1/3 of the proteins and only then mixed until a heterogeneous mass; mixed both from bottom to top and clockwise;
- added the remaining proteins and mixed in from the bottom up and clockwise until smooth. I tried not to delay the process, but to do it as quickly as possible.

Andreevna, I myself am in shock Nothing, we will handle it))
I wanted to ask - how much time does it take you to whip the whites to "it itself"?

Girls, both times I did it without starch at all. Everything worked out. Maybe I'll try again tomorrow. It even became interesting what to happen.

[Gelya]

Gelya how much flour did you take for 6 eggs?

That's right - the starch serves to bind the liquid. I always introduce proteins last and quickly and gently mix with a wooden spoon.

Turns out that:
proteins are needed for looseness and height
starch binds water and swells like gelatin (remember jelly) maintains the friability of proteins

Yes, like 1 glass. I'm already making a biscuit by eye. I look at the consistency. But in a slow cooker it turns out better than in an oven. I almost don't use the stove anymore. I still dream of a separate oven and a separate induction hob though.

[Zest,]

if there is one egg for 30-40 g of flour, then isn't there a lot of 6 eggs for 2/3 of a glass of flour?
Zest, in a 200ml-liter glass 130g flour, eggs need 4. IMHO, if 6 eggs for 2/3 cup flour - there will be an omelet. Or what kind of glass do you have?

[Freken Bock]

Freken Bock, a glass of 250 ml. Flour 2/3 cup + 1/3 cup (the same) starch. The omelet won't work. 1 egg, about 50g.

Or what kind of glass do you have?

I have different glasses. oh, this is already starting hysterical laughter)) For the last time I was not guided by any glass at all, but stupidly weighed 100 g of flour (Andreevna wrote somewhere, in my opinion, in the topic about Pancho, that these 2 / 3 of her glasses weigh exactly that much), I took about 1/3 of a granchak of starch. The eggs were not very large this time.

[Zest]

Zest, everything is correct.In 250ml -150g flour, and in 2/3 (this is about 180ml) -108g 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.

I'm going to cry right now ... long and inconsolable.

I'm going to cry right now ... long and inconsolable.

Why cry something.
A cup (bucket) of coffee, sat a little, read the recipe carefully again, appreciated all the subtleties of dough preparation, made a note for yourself, finished the coffee, shook yourself, got up - and forward to victory over the multicooker!

Can't fail

[Andreevna]

Report No. 2
Together, the following recipe was compiled: 5 eggs, 60 grams each (about 300 grams), 110 grams. flour, starch up to 80.
Beat the whites for about 5 minutes. When I mixed the yolks and flour, it turned out rather dry, barely mixed with proteins, as a result, the height turned out to be 5.5, you can calmly cut into cakes, and the roof is even
Thank you all for your help, I didn’t have time to soak it or cut it (less than half left in 1 hour (it’s not cold yet) Awesome tasty and fluffy !!!
Andreevna,

Zest, give a sixth?

[Nat_ka]

I'm going to cry right now ... long and inconsolable.

Well, please don’t cry, these are all little things. I'm sure the next one will be. Here Celestinochka did it.

Report No. 2
Together, the following recipe was compiled: 5 eggs, 60 grams each (about 300 grams), 110 grams. flour, starch up to 80.

Hurrah!!!! Celestine, there is no more precise proportion! And the next one will be even taller and fluffier!
Nat_kawhat a pretty cake!

[Girls, thank you very much for your help and support!]

everything, rzhunimagu. And the little box just opened. I was brought down by my passion for large forms and the excellent pupil syndrome.

1 egg, about 50g.

After this phrase, something clicked in my head and I went to weigh the eggs. the most, in my opinion, the hopelessly small egg from my refrigerator was tightened by 75g. : - \ and I didn't make a biscuit with these manuns, but with normal, again in my opinion, eggs. And they probably weighed far beyond 100 g. So, half the battle is in the eggs
Next, I decided to curb my passion to do everything thoroughly. She turned on the timer and did not allow herself to beat the whites for more than 10 minutes.
And the third point - I mixed the ingredients on the advice of Admin: I put the whipped whites on the crushed yolks, and already sifted flour and starch on them. I can say that mixing this way is much faster and easier.
The result is a tall biscuit with a flat roof. I will pull it out, measure it, by eye - about 7 cm

Girls, thank you very much for your help and support!

So it is - 7.5 cm That's it, I have no more fear of biscuits

So it is - 7.5 cm That's it, I have no more fear of biscuits

I will bake again today Until 7 I will try to hold out

[Lola]

So it is - 7.5 cm That's it, I have no more fear of biscuits

I am happy as a child with you. And now, a cake or will you eat like that?
Friends, and who knows how to insert into the recipe on page 1 that the egg is small, 50g. I wrote on the 2nd page, "Eggs 6 pieces of the store of the 1st category, rather small, and if zero or homemade, it will be exactly 4", but this is not in the recipe. And the editing buttons are gone, help me please, otherwise I feel guilty about myself, because I didn't indicate it right away, but eggs are really different
Lola, Larisochka, please help.

And the editing buttons are gone, help me please, otherwise I feel guilty about myself, because I didn't indicate it right away, but eggs are really different

The moderator here is Lola, you need to contact her, put

The moderator here is Lola, you need to contact her, put

Thank you, signed at the bottom of the message.

Finally sorted it out! The biscuit at home was appreciated by everyone, including the fussy husband. I made it with cream: whipped cream - 24% (200 ml) + boiled condensed milk (ready-made is sold in the same cans as usual, it seems 350 gr.) And sprinkled with chopped walnuts.

[Andreevna]

otherwise I feel guilty about myself, because I did not indicate right away, and eggs are really different

Ayyy, Andreevna, but don't worry.It is clear to any normal person that eggs are different, it’s some kind of eclipse that found me, But now I will make biscuits for one or two

And now, a cake or will you eat like that?

I was afraid to touch the biscuit until evening, I was afraid that it would disappear like a mirage in the desert. Only late in the evening I decided to do something with him and went to shake the refrigerator. From low-fat sour cream, a thin cream turned out - I went for impregnation, and for pereklyatnie cakes whipped cream with sugar, added cherries chopped in a blender and steamed gelatin. By the way, I cut SonicBlade on cakes - it's very convenient. Here's a simple cake turned out, for morning coffee or evening tea.
(but I still called him "We wave the handle to your favorite swimsuit")

But now I will make biscuits for one or two

That's right !!!!!!!!!!!

... Here's a simple cake turned out, for morning coffee or evening tea.
(but I still called him "We wave the handle to your favorite swimsuit")

[Zest]

Zest, now that you can easily beat the whites, try to bake a honey cake from Shula. I baked yesterday, this is something (9.5 cm in height !! Yummy, ate half in the evening, without even soaking it with anything. I took this recipe on a good-cook, the girls have already mastered it. If interested, I will bring it here.

[Andreevna]

Andreevna, I follow the recipes on the cookie very zealously, by the way, I also took the idea of ​​cherry cream from there. I have already noticed this honey cake and opened the recipe. Only my people at home are already asking for mercy from baking, I will have to pause And still bring the recipe here, I think that many people will be interested and tasty

But bring the recipe here anyway, I think it will be interesting and tasty for many people

I brought it here: https://Mcooker-enn.tomathouse.com/in...55.0

oh, I haven't rewritten this recipe before! This biscuit is so tall! Just today I was baking a biscuit for a cake from the instructions for the cartoon - it was also good - 4.5 cm. But next. I'll try this once. Such pictures are tempting.

[Link]

Link , just pay attention to the fact that the eggs in the recipe are medium-sized 50-60g. If large, then take 4.

I tried to bake a biscuit according to this recipe - it did not work out

Beaten for 5 minutes, but did not separate into white and yolk - there was little time.

I put it on for an hour, and it came out completely raw and tasted more like a sweet omelet than a biscuit

Maybe you need to put it on for two hours?

There is an assumption that he was simply underdone in time. When I opened the lid, it suddenly began to fall off ...

And then I became an omelette

It somehow came out more airy in the oven ...

Andrei!
And the fault is not separated eggs! Be sure to beat the whites separately until white peaks! In this recipe, one must strictly adhere to the cooking technology of this product, without lyrical digressions. I also had these, I was too lazy to whip the squirrels for charlotte, and what do you think, when I was not lazy and did the right thing - the result exceeded all my expectations! She was very tall, loose, tasty, much tastier than lazy (and she seemed super tasty to me). Try another honey cake from Shula, there a giant biscuit comes out in size, under the very lid and surprisingly (!!!!) is completely baked through and through. Without multi, I would not have succeeded.
Good luck !!!!!

The whites do not have to be separated from the yolks, but 5 min. very little for whipping.

Try it like this:
3 eggs (cold, from the refrigerator), 1 tbsp. sugar, 1 tbsp. flour, 0.5 tsp soda (or baking powder). I measure sugar and flour with an ordinary mug.
Beat eggs with a mixer for 3 minutes. , then start adding sugar for 1 tsp. during whipping (do not change the whipping speed). Add flour and baking powder to the beaten eggs, and gently but quickly stir with a spoon from bottom to top. Put in a multicooker saucepan, lightly greased with butter. Carefully insert the saucepan into the multicooker (do not shake or knock with it). Baking mode 40 min. (it is advisable not to rumble in the kitchen at this time). Carefully, without pulling the multicooker, turn off the heating mode and leave it for 15 minutes without opening the lid. After 15 minutes. open the multicooker, get the saucepan.Next, I do this: cover the saucepan with a paper napkin (thick, double), on top of the napkin a grate on which the biscuit will cool. I hold it all tightly from the sides with graspers (hot) and quickly turn it over. All. The biscuit is cooling down.
I make such a biscuit all the time. The volume is just right for a multi cooker. I have never failed.

Thank you all for the advice - I'll try

just surprised that the hour was scorching and inside like a very dense omelet came out

In the oven, it also turns out every other time, but at least it is baked there, even if it does not rise
Well, now I'll try a little differently

I tried it! Separated the whites and yolks and did everything as per the recipe

But the only but - I poured the dough into a bucket of a bread machine and baked for 30 minutes in baking mode

It turned out GREAT! Came up well and delicious!

The next step is to try to bake in a multicooker

I chose a bread maker because I didn't want to fail for the second time in a row and decided to try baking in a bread machine for a change

I chose a bread maker because I didn't want to fail for the second time in a row and decided to try baking in a bread machine for a change

Andrey, in the cartoon, if you do everything right, it will turn out much better than in HP, so be sure to try it. Biscuits in a cartoon are always obtained, the main thing is to beat the eggs correctly and observe the proportions. Good luck!

Hurrah!!! On the weekend I made a biscuit in a slow cooker, as written in the recipe with the separation of proteins and yolks - everything worked out !!! I put it on for 65 minutes of baking and kept it for 20 minutes without taking it out. The biscuit turned out to be high and calmly cut into 3 layers

In general, you need to strictly adhere to the recipe and everything will work out!

[Andreevna]

Andreevna
This is for you a wonderful recipe
Today I made a biscuit according to your recipe, it turned out very tasty, and 6 cm in height (for the first time, I think, it is normal).
My men appreciated it, it leaves with a bang, they didn't even give anything to lubricate.
I have a question. When baking casseroles and biscuits, the top is very light, although baked. Is that how it should be?

[Andreevna]

Hurrah!!! On the weekend I made a biscuit in a slow cooker, as written in the recipe with the separation of proteins and yolks - everything worked out !!!

Andrey, congratulations!

Andreevna
I have a question. When baking casseroles and biscuits, the top is very light, although baked. Is that how it should be?

Thanks for a flower! The top of the biscuit and others will always be light. You can make the bottom on top and everything will be beautiful

Well, I'm getting out of the situation

And I grease the top with dark sugar, it turns out a karsivy color and no need to turn it over !!

And I grease the top with dark sugar, it turns out a karsivy color and no need to turn it over !!

Before putting on a cartoon?

And I just turn the biscuit and that's it

Thus, the white top is not particularly embarrassing after the coup.

Pok is a biscuit in a cartoon again - it sold out so quickly that I didn't have time to spread anything either, yes, and without the filling, it's delicious

Girls, help !!!! How to remove a biscuit from a multicooker ??? Cool in a saucepan, maybe a little warm. I turned it over, shake it, shake it, but it doesn't move.This is my first biscuit, other pastries flew out with ease. What to do???

Ufff !!! shook out barely, prying on the sides ... 7 cm for the first time is it normal? What is the correct way to remove biscuits?

Ufff !!! shook out barely, prying on the sides ... 7 cm for the first time is it normal? What is the correct way to remove biscuits?

Did you grease the bottom with oil and sprinkle it with semolina?
When it cools down, you need to gently circle with a multi-spoon in a circle between the biscuit itself and the saucepan. 7cm tall is a very good biscuit!

I didn't sprinkle it with semolina - I just smeared it with oil, and then the sides are not so high. It turned out to be a good cake - cream, cherry, pineapple, rum - looked at Pancho a little
Only the biscuit seemed a little dry, it is necessary to soak more with syrup or maybe it has not been soaked yet - I was in a hurry to try Maybe this should be? And then I somehow do not know what a homemade biscuit should be - I only remember a store one, but there probably are all sorts of additives