A biscuit in a slow cooker, the recipe of which will be presented in this article, always turns out to be lush, tender and incredibly tasty. It is worth noting that for its preparation does not require either a lot of time or hard-to-reach ingredients. That is why such a dessert is especially popular among those who have long acquired this kitchen appliance.
Cooking a biscuit in a slow cooker: necessary products for the test
- medium chicken eggs - six pieces;
- granulated sugar - two hundred and fifty grams;
- citric acid - half a small spoon;
- wheat flour - two hundred grams;
- baking soda with apple cider vinegar - half a small spoon;
- potato starch - fifty grams;
- vanilla sugar - a full dessert spoon;
- breadcrumbs, and preferably semolina - two fists (for sprinkling the form);
- butter - twenty grams (for spreading the mold).
Biscuit in a slow cooker: recipe for dough
Six medium chicken eggs should be broken into a bowl, while always separating the whites from the yolks. Squirrels need to be beaten until an air cap is formed. First, they need to add citric acid and half a glass of granulated sugar. The remaining loose sweet product must be added to the yolks with vanilla, potato starch and wheat flour. All products should be thoroughly mixed with a spoon, and then extinguished in them a small amount of baking soda with apple cider vinegar. After that, to a thick mass, you need to lay out the whipped proteins and mix everything well.
Biscuit in a slow cooker: a dessert recipe
Before baking a biscuit in a kitchen appliance, it is recommended to generously coat it with butter and then sprinkle liberally with semolina or breadcrumbs. Next, in a slow cooker, completely pour all the kneaded dough and close the lid tightly.
Biscuit in a slow cooker: a recipe for making a classic cake cake
After the entire base is in the multicooker bowl, it must be put into baking mode and the timer set for exactly sixty minutes. After one hour, the sweet and tender biscuit will be completely ready. The cake must be removed from the dishes and put on a cutting board, on which cooking paper should be placed first. After waiting for the dessert to cool completely, it can be safely used for its intended purpose.
Classic sponge cake in a slow cooker for making a classic cake
It is recommended to cut the finished fluffy biscuit in half lengthwise, soak in sweet syrup, and then grease with a cream. To prepare it, you can use a jar of condensed milk and one small pack of butter. After the formation of the biscuit cake, you should immediately proceed to decorate it. Dessert must be completely coated with the same sweet condensed cream, and then sprinkled with chocolate chips or grated dry biscuits or covered with icing from cocoa powder.