Biscuit with milk; 5 best crafting recipes

Sponge cake with milk - 5 best recipes for making it

To bake a delicious creamy cake, you will need to prepare a special dough called “sponge cake”. The base for such a cake must differ in such properties as softness, fluffiness, tenderness, airiness. The prepared sponge cake can be consumed not only in combination with cream or other innards, it is also successfully served as a separate dessert for tea. In this article you can get acquainted with ordinary methods of producing biscuits, accessible not only to experienced craftsmen, but also to newcomers who want to amuse their family and friends with a tasty treat.

Recipe number one - traditional sponge cake with hot milk

Posted by RECIPES LIFE HACKS REVIEWS (@krem.tort) November 10, 2019 at 6:02 PST

To make a sponge cake with milk in the oven, you need to prepare the following products:

Publication from LIFE HACKS RECIPES REVIEWS (@krem.tort) August 18, 2019 at 10:31 PDT

• wheat flour – 170 g;
• testicle – 3 pieces;
• butter – 60 g;
• milk – 1.2 liters;
• salt, vanillin - one pinch each;
• sweet sand – 150 g.
• baking powder – 7 g.

Making sponge cake with milk and eggs:

1. Sift the flour using a small sieve.
2. Add salt, vanillin, baking powder, and thoroughly mix the bulk mixture.
3. Mix the eggs with sugar in a separate bowl using a mixer; process the consistency until it grows in size.
4. Divide the flour mixture in half.
5. Combine the first part with egg foam and mix well.
6. Add the rest of the flour and mix thoroughly too.
7. Add butter to hot milk until it completely melts.
8. Pour the liquid into the prepared mass, stir everything thoroughly.

Line a high-sided pan specially designed for making sponge cakes with parchment paper. The finished mass is poured into a container and sent into a previously preheated oven. The sponge cake with hot milk is baked at +170°C. Baking takes approximately 35 minutes. The result is a delicious dessert that is especially soft and fluffy.

Sponge cake made with milk without using eggs

List of required products:

• premium wheat flour – 0.13 kg;
• vegetable oil – 10 ml;
• sugar – 160 g;
• milk – 30 ml;
• baking powder – 10 g.

Method for making sponge cake without eggs:

1. Mix baking soda and vinegar in a separate glass and set aside.
2. In a deep bowl, combine and thoroughly stir the heated milk with sweet sand. The sugar should dissolve until the individual crystals completely disappear.
3. Add soda with vinegar and flour, be sure to sift through a sieve.
4. Knead the dough thoroughly with a tablespoon or wooden spoon. This is necessary to obtain an airy light mass.
5. Grease the bottom and walls of the baking dish well with vegetable oil and fill the container with the prepared watery dough.
6. The oven must be turned on in advance and preheated to +180°C.
7. Place the filled container in the oven.

The biscuit is baked for half an hour. After 30 minutes, the pan with the finished biscuit is removed from the oven and cooled.

How to cook a sponge cake with milk in a slow cooker

This sponge cake recipe is suitable for housewives who want to bake a cake in a hurry. A slow cooker will help you quickly prepare high-quality homemade baked goods.

List of essential ingredients for quickly making biscuit dough:

• wheat flour – 0.2 kg;
• eggs – 4 pieces;
• milk – 0.5 l;
• sweet sand – 200 g;
• baking soda – 7 g;
• olive oil – 10 ml;
• butter – 50 g;
• salt - on the tip of a knife.

1. In a large container, use a mixer or blender to beat the eggs with salt.
2. Add sugar and baking powder evenly, stir and bring everything to a homogeneous mass.
3. Sift the flour through a fine sieve in a separate bowl.
4. Add it evenly to the egg mixture and form into a dough.
5. Place the butter in a separate saucepan, add milk, and place over low heat until completely dissolved.
6. Pour everything into the prepared dough and stir carefully using a special spatula.
7. Grease the interior walls and bottom of the multicooker with olive oil.
8. Place the prepared dough into it, set the “Baking” mode, and set the time sensor to 60 minutes.

How to bake chocolate sponge cake with milk

The biscuit contains the following ingredients:

• wheat flour – 0.14 kg;
• brown sugar – 0.17 kg;
• vanilla – 2 g;
• eggs – 3 pcs.;
• milk – 0.12 l;
• butter – 60 g;
• cocoa powder – 30 g;
• salt - on the tip of a knife;
• baking powder – 6 g.

Stages of chocolate sponge cake production:

1. Pour milk into a saucepan, lower the oil and heat over low heat until dissolved.
2. Beat the eggs with a blender or mixer into a thick, snow-white mass.
3. Sift flour through a sieve.
4. Add cocoa and mix thoroughly.
5. Add salt and soda here, combine with beaten eggs and use a spatula to slowly mix everything until an airy dough comes out.
6. Add milk and butter here, continuing to stir well.
7. Treat the walls and bottom of the mold with sunflower or other vegetable oil.
8. Pour all the chocolate mixture into the prepared round baking dish.

The oven temperature is +180°C, baking time is 35 minutes.

Vanilla sponge cake with warm milk

When using vanilla, biscuit dough acquires a unique smell and refined taste. Products used for this biscuit:

• flour – 0.22 kg;
• sugar – 0.17 kg;
• one packet of vanillin;
• eggs – 3 pcs.;
• milk – 0.18 l;
• butter – 120 g;
• baking powder for dough – 15 g.

Vanilla sponge cake production method:

1. Melt the butter in heated milk until completely dissolved.
2. Combine sugar in a container with broken eggs.
3. Beat the mixture with a blender until thick foam.
4. Add vanillin.
5. Sift the flour, add baking powder and pour into the resulting foam.
6. Add milk liquid here.
7. Knead the dough (a lot of watery mixture comes out).
8. Grease the mold with oil and pour the finished dough into it.

Set the oven temperature to +180° C. Baking time for vanilla sponge cake is approximately 45 minutes.

Biscuit dough with milk

The usual type is biscuit dough, which contains eggs, flour and sugar. I offer you a recipe for sponge cake with milk, according to which the sponge cake always comes out fluffy and very tasty.

Manufacturing Description:

Ingredients:

• Chicken eggs - 3 pieces
• Sugar – 150 G
• Flour – 220 G
• Milk – 120 ml
• Butter – 60 G
• Baking powder - 1 teaspoon

Number of servings: 4-5

How to make “Sponge dough with milk”

Rate the recipe: Biscuit dough with milk:

Please enter the characters from the pictures

Hello, please tell me the proportions of this recipe, what to create it on a baking sheet

The recipe is simple and frisky. The dough comes out denser than regular sponge cake and rises less, but it will do for contrast. I cut the shortbread in half, the inside of the sponge cake is spongy.

Curious to see what a shortbread made from this dough looks like?

It looks like an ordinary sponge cake, maybe it grows slightly less. I usually make biscuit cookies from this dough; they come out the softest and most tender.

Sponge cake with hot milk

A sponge cake made from dough mixed with hot milk is one of my favorites. This is what I bake most often for making cakes. The finished biscuit must be allowed to rest for 6-8 hours, then it can be quite simply cut into 3-4 shortcakes. Inside he is very soft and affectionate. But in order for the biscuit to come out superb, fluffy, and delicious, you need to know some secrets and subtleties. I’ll tell you about them for now.

Ingredients

Manufacturing process

In a small saucepan, combine milk and butter. Place the ladle on the fire and bring to a boil. Leave the mixture to simmer over low heat until the butter completely melts.

Separately, in a mixing bowl, combine raw chicken eggs with sugar and beat them at the highest speed of the mixer for several minutes. The duration of whipping will depend on the power of your mixer (I have a very powerful mixer and whipping takes 3-4 minutes). The beaten eggs should increase in size and the mass will become thick and very fluffy.

Now the mixer can be removed. Separately mix flour, soda (no need to extinguish the soda in advance) and vanillin. Alternately add the flour mixture (flour, soda and vanillin) to the egg mixture in parts and gradually pour in the hot milk mixture in a narrow stream, stirring the dough with a whisk each time. Add all the flour and milk mixture in 3-4 additions. The mass must remain fluffy. It is due to this that the finished biscuit will be very fluffy.

Pour the airy, not very thick biscuit dough into a springform baking pan with a diameter of 22 cm (the bottom of the pan, if desired, can be covered with parchment) and place in the oven, preheated to 180 degrees, for 45-60 minutes. Be guided by your own oven.

The sponge cake rises moderately during baking. You can check the readiness of the biscuit using a wooden skewer (pierce the biscuit with a skewer and remove, the skewer must remain dry). And the finished biscuit springs back when pressed. Remove the baked sponge cake from the mold and cool.

Wrap the one hundred percent cooled biscuit in cling film and put it in the refrigerator for 6-8 hours. During this period of time it will rest and you can simply cut it into 3-4 shortcakes. Try baking a sponge cake at home from dough mixed with hot milk; I’m sure you, like me, will like this option.

Sponge cake with hot milk

Sponge cake with hot milk

Sponge cake with hot milk

• Group 1 eggs – 3 pcs.
• Sugar – 160 g
• Vanilla sugar – 10 g
• Milk – 120 g
• Butter – 60 g
• Flour – 165 g
• Baking powder – 6 g
• A pinch of salt

Sponge cake with hot milk - airy, tender, very tasty and wonderful! Step-by-step recipe with photos and detailed description of manufacturing technology. {Instructions} are so detailed and clear that even beginners will succeed!

Hello! With you - Tori Pteat! We now have a sponge cake with hot milk! I don’t understand who the creator of the recipe is, but thanks to him: the recipe is wonderful! The sponge cake comes out tall, shaggy, airy, tender, tasty and beautiful, which is important! It will be a lovely base for your cakes. Let's create it together!

First, let's prepare all the products. This is more convenient than rushing around the kitchen in search of a sieve or baking powder)

Break 3 eggs into a huge bowl (I have category 1).

Then pour 120 g of milk into a saucepan and put in 60 g of savory butter 82.5% (not spread!).

Sift 165 g of flour, 6 g of baking powder and a pinch of salt into a separate dry container.

Mix everything well with a whisk.

Add 160 g of sugar and 10 g of vanilla sugar to the eggs.

Beat the eggs and sugar with a mixer at high speed. It is necessary to beat for a long time. The exact time depends on the power of your mixer. I have a regular, regular 450 watt household mixer and I beat with it for at least 10 minutes. The mass should become fluffy, light, and creamy. The corollas leave marks on it, albeit for a short time)

The egg-sugar mass does not linger on the corollas, but falls off with their narrow ribbon.

Approximately in the middle of the whipping process, put our milk and butter on the fire. We need the milk to boil and the butter to dissolve in it.

Once the egg-sugar mixture is ready, add flour into it little by little.

Gently, but at the same time quite intensively and quickly mix with a silicone spatula, seemingly prying the mass from below and moving it to the top. Just like when kneading a traditional sponge cake.

Pour in some of the hot milk and butter.

Mix lightly with the same gentle folding movements, while turning the bowl in a circle, counterclockwise. I emphasize that the movements should be careful and specifically prying the dough from below, there is no need to stir the dough randomly or with nervous (a thin bundle of nerve fibers) radial movements: this way you will break the air bubbles formed when beating the eggs and the sponge cake may turn out to be knocked down, dense, like a sole.

Again, add some of the flour and quickly stir it in. Not for long!

Again - hot butter milk!

And the remaining flour. The dough is ready. It comes out a little more watery than a traditional sponge cake.

Pour it into a mold lined with parchment. And put it in an oven preheated to 165-170 degrees in advance (!) for 40-50 minutes. It may take an hour. In general, the constant temperature and baking time depend on the characteristics of your oven. Experienced cooks know that ovens are all different, and you have to adapt to each one.

Quite usually, I bake biscuits in a pastry ring without a bottom; the biscuits turn out even and very high. But then I decided to use an ordinary sliding form: according to those who had already prepared it, the dough was liquid, and I was afraid that it would leak. The biscuit came out smooth, beautiful and superb, but it seems to me that everything would have been in the best possible shape in the ring. If you have a ring, you can bake in it, just make an improvised bottom out of foil.

We check for readiness as usual - with a dry splinter: inserted into the middle, it should come out dry, without traces of dough. The biscuit itself is slightly springy.

Please note that I have a mold with a diameter of 18 cm and a height of 6.5 cm. The sponge cake actually reaches the top. If your mold has the same diameter, but lower, be careful so that the dough does not run away)

As always, if the biscuit is very burnt on top, but the inside is not yet ready, place foil on it with the shiny side up. If, on the contrary, it cooks too much on the bottom, place a heat-resistant container with water on the level below.

Let the finished sponge cake cool slightly and run a knife between the walls of the mold and the sides of the sponge cake.

And further. You see, the middle has burst? This is because the temperature was rather high: I was baking this sponge cake for the first time and did not yet know literally at what temperature in my oven it would turn out most ideally. But it's not creepy at all! Firstly, it burst quite a bit! We turned it over onto a wire rack, let it rest - and the biscuit became an even cylinder!) And secondly, I still constantly cut off all the lids: I love careful cuts!

Wrap the finished biscuit in cling film and let it rest for at least 8 hours. You can - on the table, you can put it in the refrigerator. After this it will be much more convenient to work with him.

We cut the resting biscuit into shortcakes and make some very tasty cake!)

Look at those shortcakes! Lush, porous, airy! Spongy) It’s not for nothing that sponge cake in British is sponge cake) Although they have completely different biscuits)))

Attention: the shortcakes are very delicate and fragile, be careful when assembling. Despite the presence of butter and milk in the composition, the sponge cake does not come out very wet on its own, so I recommend soaking it.

So we made a sponge cake with hot milk ! Another beautiful, working recipe for your piggy bank!)