Biscuit in boiling water in a slow cooker

Description

Fluffy, light and delicate biscuits are a beautiful base for cakes, pastries and other delicious desserts that decorate any celebration. But these days there are not enough recipes for making biscuits, and there are any to suit your taste.

Until now, I only baked biscuits in the oven, but with the advent of the multicooker, I revised my recipes. Any new sponge cake recipe made in a slow cooker comes out with a bang. I am pleased with this and advise all busy housewives to purchase such an assistant in your kitchen.

For now, let's bake the biscuit in boiling water in a slow cooker. If you remember, I baked a sponge cake like this, but only in the oven and from it I made the most delicate jelly cake. I decided to cook the current sponge cake in boiling water in a slow cooker. I didn’t have to wait long for the result - the sponge cake in the slow cooker came out amazing.

Ingredients:

How to cook:

I carefully discussed how to properly prepare a biscuit in a slow cooker or in the oven in this article. The current biscuit recipe will also follow these rules, only with the addition of a couple of new ingredients: boiling water and rast. oils

1. In a large bowl, beat the eggs with sugar into a fluffy mass, which should increase in volume a couple of times.

2. In another bowl, combine flour, salt, vanilla sugar and baking powder. Sift or pour into a mug - a sieve. Sift a third of the dry ingredients over the beaten eggs. Mix well with a silicone spatula until smooth. Later the second part and then everything else. The mass comes out fluffy, into which you must first pour boiling water (in a narrow stream), stirring continuously. Well, after growth. oil. Slowly but thoroughly mix the biscuit dough , ready for baking.

3. Next, grease the multicooker bowl with drain. oil and pour in the finished biscuit dough.

Set the multicooker to “baking” mode and bake the biscuit for 50 minutes. Well, throw the biscuit in boiling water in the multicooker with the lid closed for 15 minutes, then with the lid open for the same amount. Then, using a tray (for steaming), remove the biscuit from the bowl and let it cool completely.

Baking a sponge cake in my house means that we will soon be eating cake. At least that's what my children say. And here is a sponge cake made in boiling water with caramel cream.

Vanilla sponge cake in boiling water in a slow cooker

Preparation time: 35 min.

Production time: 1 hour 10 minutes.

Number of servings: 10 pcs.

Ingredients

Vanilla sponge cake in boiling water

I suggest preparing a very tender and airy sponge cake, not dry and not very wet. This biscuit will go perfectly with creams based on cream and sour cream with fruit and berry fillings. If desired, you can simply cut the sponge cake into three layers and prepare a cake, guided by your imagination and choosing a cream for it according to your own taste.

How to cook “Vanilla sponge cake in boiling water in a slow cooker” step by step with photos at home

To make vanilla sponge cake in boiling water, we need wheat flour, sugar, chicken eggs, baking powder, sunflower oil, 3 tablespoons of boiling water, vanilla sugar.

Combine eggs, sugar and vanilla sugar.

Sift flour with baking powder.

Beat the eggs until the mass turns white and increases in volume (approximately 10 minutes with a mixer).

Stir in the flour using a folding motion from bottom to top in a circle.

Stir in sunflower oil and boiling water using the folding method.

Place the dough in the multicooker bowl (I have a Polaris multicooker).

Cook in the “Baking” mode for 70 minutes. Cool in the multicooker bowl.

Remove the biscuit using a steaming bowl.

Chocolate sponge cake in boiling water in a slow cooker

Recipe from the web. The sponge cake comes out tall and fluffy with a slightly moistened structure - perfect for a cake. There are similar ones on the website, but they are still different.

Ingredients for “Chocolate sponge cake in boiling water in a slow cooker”:

Wheat flour / Flour (you can take 3 cups - the dough will be the densest) - 2.5 cups.
Sugar - 2 cups.
Soda (do not extinguish) - 1.5 tsp.
Baking powder (you can only take baking powder = 20 g, but then exclude soda) - 10 g
Chicken egg - 2 pcs
Milk - 1 cup.
Cocoa powder (you can take 4 tbsp - it will be the least black cake) - 5 tbsp. l.
Sunflower oil (unflavored) – 100 ml
Water (boiling water) - 1 cup.
Butter (not enough to lubricate the multicooker bowl)

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 4404.8 kcal	proteins 81.6 g	fat 136.5 g	carbohydrates 716.5 g
100 g dish
kcal 270.2 kcal	proteins 5 g	fat 8.4 g	carbohydrates 44 g

Manufacturing characteristics in a multicooker:

Main program: baking (65 minutes)

Additional program: waiting (20 minutes)

Recipe for “Chocolate sponge cake in boiling water in a slow cooker”:

Mix dry ingredients: flour, sugar, soda, baking powder, cocoa. If you exclude cocoa, you will get a light sponge cake.

Separately in another bowl, beat 2 eggs into a strong foam (3-4 minutes), add sunflower oil to them. Without ceasing to beat, add in stages: half of the dry mixture and 0.5 tbsp. milk.

Then the remaining dry mixture and 0.5 cups of milk, without ceasing to beat. Finally, add hot water and stir with a spoon. Don’t be alarmed, it will turn out watery, that’s how it’s supposed to be.

Grease the multicooker bowl with butter and pour in the dough.

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Cake “Chocolate in boiling water” in a slow cooker

Ingredients

Premium wheat flour – 350 g

Boiling water – 250 ml

Baking powder – 10 g

Soda (do not extinguish) – 10 g

Cocoa powder – 40 g

Vegetable oil – 100 ml

Butter (for lubricating the multicooker) – 1 tbsp.

Cherry inside:

Cherries (frozen) – 300 g

Cherry juice – 100 ml

Potato starch – 1 tbsp.

Cream:

Butter – 150 g

Sweet powder – 150 g

Sour cream (20, 25 or 30%) – 300 g

Chocolate glaze:

Chocolate (bitter or black) – 120 g

Butter – 75 g

Sweet powder – 1.5 tbsp.

315 kcal
1 hour 15 minutes
1 hour 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Almost everyone knows the recipe for a soft, porous chocolate sponge cake in boiling water. The recipe for making it is very simple: just mix the watery and dry ingredients separately, then combine them together and you can bake the sponge cake. The sponge cake comes out very chocolatey, moist and tender.

For weekdays, it’s enough to bake a biscuit and eat it just like that. And for festive occasions, you can prepare a wonderful cake with cream using a sponge cake in boiling water. You can bake a biscuit in boiling water in the oven or in a slow cooker. This time I'll use a slow cooker.

I will prepare the “Chocolate in boiling water” cake with sour cream and butter cream and cherry inside. You can prepare any other cream that suits your tastes.

So, let’s prepare the ingredients for making the “Chocolate in Boiling Water” cake in a slow cooker.

Sift flour, cocoa, baking powder and soda into the first container, add sugar, mix well.

Drive the eggs into the second container. Using a mixer, beat them into a strong foam. Add vegetable oil and beat again for a few seconds.

Without ceasing to beat, pour in half the dry mixture from the first container and pour in half the milk. Once everything is whipped until smooth, add the remaining dry mixture and the remaining milk and beat again until smooth.

Pour in boiling water and quickly stir with a hand whisk or spoon until smooth.

The dough comes out quite watery, don’t let this bother you, it should be that way.

Lubricate the multicooker bowl (I have a Redmond, power - 860 W, bowl size - 4 liters) with oil in advance. Pour the dough into it. Turn on the “Baking” program for 70 minutes. Check readiness with a wooden skewer. After making sure that the sponge cake is baked, leave it in the bowl on automatic heating for 20 minutes.

Then we remove it from the multicooker onto a wire rack and let it cool (I left it overnight (that is, in the dark) ). The biscuit comes out quite tall, approximately 8 cm. Cut it into 3 shortcakes.

The process of making cherry insides is carefully described in this recipe.

Prepare the cream for the cakes.

Beat soft butter.

Add sweet powder and beat into a fluffy mass.

And beat again, briefly, just until smooth. Transfer the cream to a pastry bag fitted with a wide tip.

We collect the cake. Squeeze the cream into rings onto the shortbread. Leave a small gap between the rings.

Using 2 teaspoons, spread the cooled cherry filling. In the same way, distribute the cream and filling onto the second cake.

Place the third cake on top, compacting the cake a little.

Distribute the remaining cream on top and sides, level with a pastry spatula. Place the cake in the refrigerator for 60 minutes.

Before you take the cake out of the refrigerator, prepare the icing.

Place chocolate, butter and sweet powder in a small bowl. Melt over low heat, stirring constantly, until smooth.

Let the glaze cool slightly and pour it onto the cake. We put the cake back in the refrigerator for two hours, maybe overnight (that is, in the dark) .

The “Chocolate in boiling water” cake prepared in a slow cooker is ready for tasting.

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Biscuit in boiling water in a slow cooker