Orange biscuit in the microwave

Orange biscuit in the microwave

Category: Confectionery

Ingredients
eggs	4 things
sugar	1 glass
Orange juice	4 tablespoons
vegetable oil	4 tbsp. spoons
flour	1 glass
baking powder	1 tsp
cream
cream	200 g
condensed milk	200 g
sour cream	200 g
fruits

Cooking method

• The orange biscuit I promised from the microwave the night before. As usual, everything is very simple. Grind eggs with sugar, add juice and zest of one orange, butter and flour with baking powder. We bake for 7 minutes, power 800
• Beat the cream, add condensed milk and sour cream. Cut the cakes into three parts. Lubricate with cream Each cake is shifted with fruit. Decorate with chocolate figurines and fruits.
• Very pronounced, bright orange flavor. The biscuit is porous, tender. It goes well with fruits both inside the cake and as a decoration.
• Here is such a tall biscuit. Dark spots are zest that is very brightly visible when baked in the microwave
• 
• The section shows what kind of porous cakes are obtained.
• 

Valya, thanks for another microwave cake. You seem to have a taste !! And the microwave becomes an equal assistant in baking biscuits in your kitchen, just like the stove.
Valya, could you still write in what diameter you baked. What is the height of the cake and how much does it weigh?
I would like to compare with baking in the oven.
And another question. Did you put it on for seven minutes at once or gradually for several minutes?

Here I used a form with a diameter of 20 cm. The height is 7 cm, but I don't remember exactly the weight, it seems about 700 grams. Immediately set for 7 minutes. Well, at the time of baking this biscuit, I already had enough experience in baking other types of biscuit, on which I tried it for a while. Therefore, here I boldly put it on 7 minutes. It turned out to be enough.

Well, well, how did I not notice this topic?
Now I started looking for a light (not chocolate) biscuit in the microwave. Too lazy to bother with the oven.
"It would be nice if it was orange" - I thought, typed in a search engine and added, as always "". Well, just like in a fairy tale, I can't believe my eyes.
That's what you need. And again, beloved Valyusha surprises.
I baked your chocolate cake in the morning, now I'll cook a light one. These are my quirks, I wanted a cake with different cakes. If we do not have time to eat, I will try to make the "Puzzle".

Valentine, thank you very much! It is necessary to warn, otherwise I almost ended up in the span.

Check mark! Thank you !

After my chocolate failures, I tried boiling water vanilla in the microwave. I set the time shorter than the girls advised, but did not open the oven door immediately. All the same, there is a feeling that I was a little too dry (I baked 0.5 portions, 4 minutes 10 seconds. I got it in 1.5-2 minutes). Now I'm looking closely at the orange one, and I don't know how long to put for 0.5 portions? The maximum power is 800, the diameter of the mold is about 20. If the mold is Already and higher, does the baking time change?

Yes, no It all depends on the amount of baked product, not on the shape.

Valentine, don't you need to cover the uniform with a lid? otherwise I read the recipe for brownies in the little world, so you need to cover it with a lid. I’m now thinking, maybe I didn’t bake my biscuits that way, so I dried it out?

Victoria! The question, of course, is an interesting one ... I've baked - baked without a lid and the result is excellent, and I'm happy with everything. And suddenly I found the old, oldest form, and it was with a lid. I took it and covered it with a lid again. And ... that's all ... I bake now only under the lid.Just an amazing result And the rise is higher, and it is baked evenly and, it seemed to me that the time could be shortened for baking under the lid But ... I haven’t done this experiment yet.

Hmm, then we will wait for my lids are not high and the shape is not deep, I can't even imagine how the dough will rise, it will rest against the lid

[Valya!]

Valya! I tried to bake a biscuit according to this recipe! Well, very quickly and no need to beat eggs! I needed a biscuit crumb for plaster, so I decided to try the recipe, especially since the cake inside was with an orange biscuit. I did it in a small form, somewhere about 13 centimeters in diameter at the bottom, 2 eggs high. It turned out very lush. And the weight is only 260 g!

Can you show the form in which you bake in the microwave? You can from the tyrnet

Can you show the form in which you bake in the microwave? You can from the tyrnet

And I uploaded the form! Baked under the lid for 4 minutes!

🔗 🔗

And I uploaded the form!

🔗 🔗

Stunned! 4 minutes???
I have never done anything in the microwave, never cooked. This curbstone-yumba lives with me exclusively for stoking honey / chocolate and warming up, which, with the advent of MV and SV, is extremely rarely used.
Light, but it does not "sweat" under the lid?

[Aina]

Light, but it does not "sweat" under the lid?

Aina , the lid was inside with condensation, the biscuit was dry, after baking the form with the biscuit was still in the microwave for 10 minutes.

after baking, the form with the biscuit still stood in the microwave for about 10 minutes.

yeah, here's the secret It's like with a pressure cooker: the cooking time is 5 minutes, but until it picks up pressure and then drops it, an eternity passes

I have a silicone trough, I can try it

I have a silicone trough, I can try it

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302517.0

Girls help me arrange debriefing. I baked this sponge cake on Saturday. I can’t say that it didn’t work out at all, but I can’t do the opposite either, and I can’t compare it with chocolate in a microscope.
I baked everything strictly according to the recipe. What is the essence of the problem - I initially set it to 7 minutes, and then endlessly added time, because the top was wet all the time, and then sticky. The biscuit rose weakly. As a result, from the bottom, the cake became dense closer to the rubber one, with great difficulty it was cut with a string. The sides were also glued, the other two cakes were cut with a knife (it turned out to be crooked). The top remained so sticky.
During baking, it smelled very strongly of an omelet with an orange, but in general, the cakes were edible, and the cake turned out to be awesomely tasty (I made butter-curd cream and a lot of fruits). True impregnation took 2 glasses to neutralize the rubber. That is, the cake was eventually dared, but I would like a perfect result next time.
The question is, why did the top stay wet and sticky for so long, and how to prevent rubberiness. What did I do wrong?

Again, there were no problems with the chocolate biscuit in the microwave from Valyusha, on the contrary - this is the best biscuit !!! Always tall, airy, cuts in seconds, does not crumble or rubber. It tastes great too. And here I can't understand what is wrong.

Liza! Withstood a biscuit after baking in the microwave? Under the lid of the oven? It seems to me that you overexposed it - hence the rubberiness, and the sticky top would go away after it stood in the microwave after baking.

Light, I also have a bowl like this:

But without a lid, can you cover it with baking paper or a bag with a hole?

Liza! Withstood a biscuit after baking in the microwave? Under the lid of the oven? It seems to me that you overexposed it - hence the rubberiness, and the sticky top would go away after it stood in the microwave after baking.

Do you need an oven under the lid? but I didn’t know why?
Then I kept it for 10-15 minutes, but before that I tortured him for baking, because he was completely damp, and only when the top just remained sticky, I stopped, because I was afraid to rubberize it completely.
But the chocolate was not sticky and was not wet. And here really the top cm of the biscuit was semi-liquid even after 10 minutes of total time.

And I tried this biscuit. I didn't get it perfect. Everything would have been fine, but he got up badly and came out in a dome. True, it turned out delicious.It seems to me that it is still better to beat eggs!

And I baked it. It turned out great, thanks Valya for the recipe.Tasty, fragrant, fluffy

Liza! Withstood a biscuit after baking in the microwave? Under the lid of the oven? It seems to me that you overexposed it - hence the rubberiness, and the sticky top would go away after it stood in the microwave after baking.

Agree!!! In 7 minutes, it is completely baked, and after settling, the sticky top disappears. Someone already wrote that the biscuit left after baking in the microwave continues to be cooked. But what is alarming .. I didn’t smell like an omelet ... immediately there was a smell of orange pastries. So something went wrong initially.
Sveta! But your sponge cake is royally high and lush, and even the zest can be seen with dots .. Oh yes, a craftswoman !!!!

Girls, well, I beat the eggs thoroughly, for at least 5 minutes. Once I read somewhere that this is one of the conditions for baking in the microwave and I only do this

Do you need an oven under the lid? but I didn’t know why?
Then I kept it for 10-15 minutes, but before that I tortured him for baking, because he was completely damp, and only when the top just remained sticky, I stopped, because I was afraid to rubberize it completely.
But the chocolate was not sticky and was not wet. And here really the top cm of the biscuit was semi-liquid even after 10 minutes of total time.

Well, as you describe, the reason is not in the lid (I always bake with and without it with the same result) and not in the sludge in the microwave (I don’t keep it for more than 7 minutes after baking). If the biscuit did not rise in the first three minutes, and even the smell of an omelet appeared, then the reason must be sought either in the batch or in the mode. Even if the mode is set to 800, and there is not enough voltage in the canopy, then the stove starts to freak out and you don't even know what result to expect.

[Valya]

Girls, well, I beat the eggs thoroughly, for at least 5 minutes. Once I read somewhere that this is one of the conditions for baking in the microwave and I only do this

Valya, so it can fix in the recipe itself - rubbing for whipping. I also bought into it (grind faster than beat) and the biscuit turned out not so hot. Although I really liked the taste!

And I rubbed everything with a spoon for about four minutes.

I always beat well, my mixer is so good that it won't work any other way. Maybe you should have separated the yolks-whites? Or maybe it's really a matter of tension or mode
The dough itself looked great ...

Girls, and a glass, a glass of what volume?

Girls, hello everyone! I also tried this biscuit. While standing in the microscope, it is defending, but it got out of shape. Form 20cm, height 6.5cm. Is this the number of products for this particular form or was it necessary in a larger form? When I mixed everything, I thought that the quantity was not small ...

This is essentially a sponge cake on boiling water? That is, you can add 4 tablespoons of boiling water, and flavor with anything?

Valentina, I am comparing this biscuit of yours and your chocolate one in a micra - why is there such a difference (for the same 4 eggs) in the amount of other ingredients? I baked both, only with different creams, so it's difficult to compare. I liked the orange cake more (my mother said that it was the tastiest of all the ones I baked), but it was with whipped cream and gelatinous chocolate icing, and with chocobiscuit - with cream from Miracle. I just want to get to the bottom of the principle, I already understood. that in the micron, due to instant baking, liquid evaporates, so oil is needed. But such a difference with chocolate is not clear.

And I got to this biscuit. Delicious, the orange feels very much, but next time I will try to bake it in a multicooker, I think it will be much tastier.

[valvery]

Yesterday I baked 24 cm with lemon juice in a silicone mold. Flour put 130 grm, eggs beat for 10-15 minutes .... in general, everything is like a biscuit for the oven.
Baking 650 W, without lid. Initially set for 8 minutes, but at 6 minutes he began to sit down and lag behind the walls. turned it off. it turned out that it was already baked completely. left in a micron for 15 minutes, then cooled on a wire rack.
it turned out a cake with a height of 4 cm, a porous and tender cake, without a crust and with an absolutely flat top. I collected the cake today, I'll post the cut later, because I haven't cut it yet)
valvery, thank you so much for the recipe!

I want to try replacing the juice with boiling water. I will report on the results)

I didn't have time to make a photo of the cake cut, but here are the pictures of the cake

well, a very tender and soaked cake. It seems that the cake is weightless. some unusually airy)

Can you replace vegetable oil with ghee or butter? Or fundamentally vegetable? And then I don't have it.

Did everything according to the recipe. A chic biscuit turned out. He tried to escape from the form, but the lid kept him. The children said they didn't need the cake and ate almost all of it while still warm. Thanks for the recipe! Now I will also try chocolate in the microwave!

Here is my biscuit

I needed a biscuit crumb. So I decided to do it quickly in the microwave. The result pleased) I did it in proportion, instead of juice I added warm water, the dry dye divorced. Thanks for the quick recipe,: rose: I'll use it often now!