Hot milk sponge cake - a traditional baking American cuisine. The dessert is very soft, tender and completely dry. Thanks to these qualities, a biscuit can be eaten without additional products (cream, jam). American pastries are ideal for creating cakes, because it turns out so magnificent and high that it can be cut into three to five cakes. For such a cake, you can use any cream that you like: custard, cottage cheese, butter, sour cream, etc. Due to its moisture content, cakes are perfectly saturated with any filling.
If you like to bake or just love to enjoy delicious pastries, then you will need a culinary recipe for biscuit in hot milk.
Cooking in a classic way
From the cakes baked according to this recipe, the most delicious cakes and pastries are obtained. The most delicate dough with a velvety structure is ideally combined with both cream and jam, fresh or canned fruits, as well as marmalade. A classic hot milk biscuit will help make your pastry masterpieces even tastier, juicier and more attractive.
Products Needed to Make Baking
You will need to cook:
- 11 grams of baking powder.
- 245 milliliters of milk with any percentage of fat content.
- 125 grams of butter.
- 320 grams of granulated sugar.
- 320 grams of wheat flour.
- Six chicken eggs.
- A pinch of salt.
- A piece of butter to lubricate the mold.
Baking Cookies
Hot milk custard recipe begins with the preparation of the ingredients. Take everything you need to create a delicate delicacy out of the refrigerator a few hours before you start cooking. All ingredients must have room temperature. Milk is an exception, it should be left in the refrigerator so that it does not turn sour. Are all the ingredients warm enough? Great, then turn on the oven 180 degrees. During the time that you spend kneading the dough, it will have time to heat up well.
- Rinse the chicken eggs and then break into a large bowl. Arm yourself with a mixer and start whipping the ingredient at low speeds, gradually increasing speed and turning it into a homogeneous mass. After 5 minutes, carefully inject granulated sugar into a egg mixture in a thin stream. Beat the mass until it turns into a thick white foam. This effect, as a rule, occurs in 8-10 minutes after adding granulated sugar.
- In a separate bowl, combine all the dry ingredients: baking powder, a pinch of salt and flour. Thoroughly mix the products to ensure they are evenly distributed. It is necessary that the American biscuit on hot milk rise evenly.
- Gently adding in small portions, combine the dry mixture with a beaten egg. Use a hand whisk or silicone spatula to mix. To keep the dough as airy as the egg mass, perform the procedure with smooth movements from the bottom up.
- Pour milk into a separate saucepan. Send the container to medium heat. Add butter to milk. Heat until complete dissolution of the ingredient. As soon as a light foam begins to form on the milk, immediately remove it from the stove. It is important to prevent the product from boiling, otherwise the biscuit will not brew.
- Constantly stirring the dough with a whisk or spatula, pour hot milk into it. This should be done carefully, introducing the ingredient in a thin stream, trying to ensure that milk flows down the walls of the dishes. For convenience, you can use the mixer by turning it on at the lowest speed. The dough is ready.
- Lubricate the bottom of the split baking dish with a piece of butter. The walls of the tank must be left without fat. Otherwise, the biscuit will not be able to fully rise, because will drain from the slippery sides of the form. Pour the dough into prepared dishes.
- Send a container of future delicious hot milk biscuit to the preheated oven. Bake for 30 minutes. At first, the oven door must not be opened. tender dough just falls off. As soon as the magic smell of baking begins to spread throughout the kitchen, and this will happen in about 20-25 minutes, you can slightly open the door to check the readiness of the product.
- Turn off the oven and open it a little. Leave the biscuit in the oven for another 10 minutes. This procedure will reduce the risk of falling off already finished baked goods.
- Cool the biscuit, and then remove from the mold. Sprinkle the cakes with powdered sugar and serve. If desired, cut the product into cakes and soak them with cream, jam or condensed milk.
Hot milk vanilla sponge cake
Making such a treat is as simple as its traditional counterpart. Use the classic step-by-step recipe for hot milk biscuit. When mixing dry ingredients, add a few grams of vanillin to them. Follow the instructions in the recipe. You will get the most delicate American biscuit with a delicious aroma. The stunning taste of the product will appeal to those who love vanilla.
American chocolate sponge cake
By way of brewing the dough, you can create not only white baked goods. Try making chocolate sponge cake with hot milk. The feedback of those who baked dessert according to this recipe causes only one desire: to immediately enjoy such exquisite pastries. If you love cocoa, then this biscuit will bring you heavenly pleasure! Delicate, airy, moist, delicious chocolate dessert will become traditional in your family.
Products for making American baking:
- Half a pack of butter (100 grams).
- One and a half cups of flour.
- Five chicken eggs.
- 175 milliliters of milk.
- A pinch of salt.
- 45 grams of quality cocoa powder.
- 9 grams of baking powder.
- 245 grams of brown sugar.
Making chocolate biscuit
This dessert must be prepared using the following technology:
- Break the eggs into a deep bowl. Beat the ingredient with a mixer until smooth. Continuing to work with electric whisks, slowly introduce brown sugar. Beat the mass until it turns white.
- Turn on the oven 180 degrees so that it has enough time to heat up.
- Combine flour, cocoa powder, salt and baking powder in a separate container. Mix all foods thoroughly using a regular tablespoon. Sift the resulting mixture through a sieve. For best results, repeat this procedure twice.
- Quickly but gently inject the dry mixture into the egg mass. Move the blade in one direction - from bottom to top. Do not allow whipped protein to fall.
- Combine milk with butter in a convenient bucket. Send the container to a fire. Bring the ingredients to a temperature of 80-85 degrees, then remove from the stove. Be careful not to get milk burnt. This will spoil the taste of chocolate biscuit.
- It remains only to brew the dough with hot milk. Pour liquid into a thick mass with a thin stream, constantly whipping it with a mixer or whisk.
- Cover the bottom of the form with parchment paper. Pour the chocolate dough into it. If necessary, smooth the surface of the mass with a spatula.
- Send the form to the hot oven. Bake a biscuit for 25-30 minutes.
- Open the oven door by turning it off. Leave the pastries in this position for 10-15 minutes. During this time, the biscuit will "get used" to a colder temperature, therefore it will not settle.
- Cool the dessert, then remove it from the mold. Pour the sponge cake with melted chocolate and serve.
Lemon pie
If you want to cook pastries with an unforgettable aroma of citrus fruits, then use the classic biscuit recipe. In addition to the ingredients indicated in it, you will need the zest of half a lemon and 2-3 tablespoons of freshly squeezed juice from its pulp. Add these products to the dough when you introduce the dry mixture into beaten eggs with sugar. Further, the cooking process is no different from creating a classic biscuit. Ready-made pastries will delight you with a fresh aroma and a touch of lemon. Similarly, you can make an orange dessert.
How to cook pastries in a slow cooker
Are you the proud owner of a kitchen helper? So you can make hot milk sponge cake in a slow cooker. Those who prepared a delicate delicacy in the kitchen helper are sincerely delighted with the result. You only need to knead the dough using one of the recipes presented. After that pour it into the bowl of the multicooker. Do not forget to grease the bottom of the mold with butter or vegetable oil! Close the lid, set the “Baking” mode (time 65 minutes) and feel free to go to rest. The slow cooker will inform you of the end of the process by sounding a beep.
Slightly open the cover and leave it in this position for 5-7 minutes. After that, remove the bowl and leave the dessert to cool completely. Everything! It's so simple to make a hot milk biscuit in a slow cooker. Reviews of satisfied housewives who cooked a treat in the kitchen helper will probably be replenished with another one that you write. After all, baking is so tender and delicious that it just melts in your mouth! And so delicious dessert is prepared in a matter of minutes.
How to diversify traditional American pastries
To make the biscuit more original and tasty, it does not take much effort. Some ingredients added to the dough when kneading, will perfectly cope with this task.
- Raisins, dried apricots or prunes, cut into small pieces, will give the dessert a unique touch. You should not put too large pieces of dried fruits in the dough, they just fall to the bottom.
- Chocolate drops, almond flakes, finely chopped almonds or hazelnuts, as well as candied fruits, can play the same role.
- You can add small pieces of fresh or canned fruits and berries to the pie dough. Peach, apricot, cherry, strawberry, raspberry and plum are perfect.
- Try making Marble Biscuit. To do this, knead two parts of the dough - one classic, the second chocolate. Put a teaspoon of the white billet in the baking dish. Now as much chocolate. Alternate the two types of dough in the order shown until both blanks are finished. The cake is baked in the traditional way.
- Various essences and extracts will help diversify the taste and aroma of biscuit. On the shelves of modern stores, these ingredients are presented in a very wide assortment. Almonds, coconut, banana, cognac, cherry - these are just a small part of the available essences, with the help of which your cake will acquire a magical aroma.
- Alcoholic drinks will also give the biscuit interesting characteristics. The same Beilis, Amaretto, Malibu, Sheridan will give the pastries an unforgettable taste and aroma. High-quality cognac has the same properties. Just do not overdo it! The indicated amount of ingredients (for a classic American biscuit) is enough for 30 ml of any drink. Such a component should be added before the introduction of hot milk.
- You can easily cook a colorful cake with a custard biscuit. For this you will need food coloring. If you decide to create a bright dessert, then use quality products for coloring. Gel dyes will be an ideal option . Such a product will give the baking a really bright, saturated color. Dry and liquid dyes, unfortunately, do not possess such properties. Such products will give the dessert only a dull and nondescript shade. To make a colorful cake based on American biscuit, prepare the dough according to the classic recipe. Now divide it into 4-5 parts, each of which is painted in a different color. Bake the cakes in the oven, preheated to 180 degrees, for about 15 minutes. The time is indicated for each individual part of the test.
Little tricks for great enjoyment
Custard biscuit - pastries, which are quite simple to cook. In any case, if you compare it with a traditional French delicacy. However, here there are some nuances, not observing which, you can spoil the whole dessert.
- If you bake a biscuit to create a cake, then you should not rush to grease the finished baking cream. The resulting fluffy cake should be cooled, and then tightly wrapped in cling film and sent to the refrigerator for 8-12 hours. Thanks to these manipulations, baking will acquire a brighter taste, and cutting it into separate layers will not be difficult. Fresh biscuit, as a rule, crumbles a lot. As a result, the cakes are uneven or leaky.
- In no case bring the milk to a boil. The ingredient must be removed from the stove as soon as the first foam has appeared. Otherwise, the dough will not brew, but will be knocked down by very unappetizing lumps. The biscuit baked from such a workpiece will not rise and will have a “rubber” structure.
- Always sift the flour by adding it to the dough. With this procedure, the ingredient is saturated with oxygen, and the baking is more tender and airy. Do not be lazy to repeat the sifting twice. So you can achieve such amazing results that even the most fastidious gourmets will appreciate the biscuit.
Reviews
Mistresses, who do everything according to the instructions, give a high rating to a hot milk biscuit. It works great both in the oven and in the slow cooker. However, they note that without thorough whipping, this baking will not rise to white foam, it will look like a thick pancake that has not been baked inside.