Many housewives who have become happy owners of multicookers pass on word of mouth about wonderful, unusually high biscuits baked with the help of this kitchen device. In fact, in a slow cooker you can cook almost any flour products, and they will not concede to those baked in the oven. You just need to know some of the nuances.
Far better than the oven
Understanding some of the features of cooking, you can come up with your own recipe for cake in a slow cooker. But first, it’s better to use proven ones. Muffins differ from biscuits in the high content of butter, sugar (and sometimes sour cream, cream or jam), which makes them more moist and rich. For example, the classic biscuit recipe, which is suitable for both the oven and the slow cooker, looks like this: take one tablespoon of sugar and flour for one egg. You can take the amount that fits in your form. Proteins, well beaten in a chilled state with sugar, mix with yolks (you just need to grind them) and flour. Unlike biscuit, cake involves the essential introduction of butter into the dough. The specified proportion of products will require one hundred grams of melted fat. A cake recipes in a slow cooker cannot contain the exact baking time - it must be determined individually, depending on the model. For the oven, standard 35 minutes will be enough for a biscuit and 45-50 for a cake. You can flavor the product with vanilla, spices and alcohol (cognac, sherry, grappa). After studying the instructions and learning all about multicookers, you can learn how to cook a lot of flour products in them.
Slow cooker cake recipe
To ensure a uniform approach to your sweet product, you need to beat eggs well or add baking powder. Ideally, it’s both, but it’s better not to overdo it with soda - its taste is often felt in baked goods, which can ruin the whole effect. The basic ingredients should be laid in a mixture of beaten eggs and butter in stages. Cupcake dough is thicker than sponge cake, and the height of the rise of these two products is completely different. A cupcake recipe in a multicooker may involve lubricating the baking bowl with oil, or it may eliminate this. For the first time, it is probably better to grease, and even sprinkle with flour (semolina, ground crackers). Because the burnt cupcake will not be easy to remove from the container. Like the oven, it is better to heat the multicooker before baking, even if it is not indicated in the instructions, because in the cold bowl the dough will heat up for a long time, and this can completely ruin the biscuit and degrade the quality of the cake. Do not be afraid that the top of the pastry will remain pale - this is a consequence of the features of heating.
Do I need to trust ready-made instructions?
It is possible that a recipe brochure is included with your kitchen unit. No need to rush to thoughtlessly take the technology of cooking flour products from there. Delicious pastries in a multicooker preserve proportions, and foreign devices are equipped with instructions in which the flour can have a completely different humidity. This can ruin the first experiment, so you need to remember the differences that products inevitably have in different countries. This usually refers to the weight of packs with butter and fat content of cottage cheese or sour cream. But the flour of foreign packaging is very different from domestic. To make sure of this, it is worth recalling a similar discrepancy in the dosage of Soviet and modern recipes - if you do not take into account the difference, you can seriously mistake the proportions. One of the proven recipes for honey gingerbread can be tested immediately after buying a slow cooker. Dissolve three hundred grams of honey in one hundred grams of milk, stir in a glass of flour (half oat and wheat), egg, spices and baking powder. Add apples or cranberries, depending on preferences, cook in baking mode for about an hour. You can also cook klafuti, fill any fruit with pancake dough.