I love this biscuit for the structure of a tender cloud. It turns out to be so beautiful and appetizing that it remains only to cut smoothly, swim with sugar and serve to tea with fresh jam or jam! Biscuit on hot milk is not so dry, as, so I like it in the cakes, and as an independent pastry to tea.
Ingredients (shape with a diameter of 18 cm):
- Milk (any fat) - 140 g
- Creamy oil - 50 g
- Flour - 160 g
- Bustyer - 5 g
- Sugar sand - 150 g
- Eggs (C0) - 3 pcs
- Vanilla extract - 1 tsp. (can be replaced with vanilla sugar 10 g)
- Salt - chipotch
All ingredients (except for milk) must be room temperature.
Biscuit dough is mixed very quickly, so you should immediately include the oven for heating (170-180 s).
In a comfortable bowl, we break 3 eggs and begin to beat with a mixer. I love the eggs gradually satuned by air, so always increase the momentum of the mixer gradually.
Starting from small speeds, I bring to the maximum. In this case, the egg mass turns first in the foam, similar to soap mortar, then gets all lighter and lighter. You often ask whether you can beat eggs for biscuits in a blender. If you do not use a knife, but the nozzle is a whin, of course, you can. It does not matter what and how you whipping, most importantly, that the result is to be like on my outcome photo. That is, the egg mass of whipped with sugar.
After 5 minutes of whipping, we begin to add sugar sand (150 g) with a thin flowing. The mixer does not turn off, our task is to interfere with sugar so that it does not fall on the bottom of the bowl. I adore this recipe for not required to beat yolks and proteins separately, as in the classic biscuit, the process is faster and more convenient).
After 8-10 minutes, from the beginning of the whipping, the egg-sugar mass turns into a thick white foam, the surfaces from the whin remained on the surface. This means that eggs are whipped to the consistency we need, we can continue the process.
In whipped eggs with sugar add 1 tsp. Vanilla extract. If you decide to replace the vanilla sugar, add 1 standard bag (10 g).
In order for the biscuit to rise in the oven evenly, mix dry ingredients (salt-pinch, flour - 160 g, baking powder - 5 g). If the disintegrator particles are distributed throughout the flour, the korzh will be raised by no hills and strumies, but evenly over the entire surface.
For stirring, it is convenient to use the usual manual whine.
In small parts (approximately 1/3) add dry ingredients into whipped eggs. Interference do not mixer, but with a shovel / spoon or handwriter. At this stage, it is very important not to lose the air accumulated during the beating. Stir the cautious movements, bottom to up, so that the dough remains lush and air.
After adding flour, the dough visually should remain lush, filled with air. If suddenly it is settled and decreased in the amount, it means that the biscuit may turn out to be dense and cloth.
In the scenery heating milk (140 g) and butter (50 g). We are waiting when the oil completely melts, we bring almost to the boil, but do not boil. It is important that the milk is very hot, but not boiling!
Pour hot milk with butter in the dough with constant (!) Stirring. I turn on the mixer to the smallest speed and pour a thin flowing on the wall of the bowl.
From this minute, the dough may seem very liquid, but it should be. We pour into a specially prepared form and send it to the oven to be baked. I have a detachable form with a diameter of 18 cm, I lay down the bottom of the paper for baking, I do not lubricate the sides. If you decide to lubricate sides with oil, be sure to sweep the flour on top, and the residues shake. Form walls must be not slippery, otherwise biscuit dough Will go down when you try to climb in the oven.
Biscuit is prepared for 30-35 minutes at T 170 ° C. The first 20 minutes open the door of the cabinet can not be, because the biscuit can settle. After 20-25 minutes of baking, a pleasant smell of baking in the apartment is usually begins to spread, and you can already open the door to check for readiness. I am piercing a long wooden chopstick in the highest place - if the beaches leaves dry, without a nagwed wet dough, it means that the biscuit is ready, you can remove.
Biscuit on hot milk is performed in moderation wet, porous and very gentle. It can be used for a cake, cutting into several corsi (in the form of a diameter of 18 cm, the height of the biscuit is 5.5 cm). The heights of the biscuit boldly enough for three embers! If you want to make a cake based on this biscuit, first let me feed: wrap in the food film and leave for the night in the refrigerator. After that, the biscuit will be easier to cut, it becomes less, his taste will become rich and brighter.
You can sprinkle biscuits sugar powder And just come to tea!
On the Youtube channel there is a video from the biscuit on hot milk, pleasant viewing:
Chocolate biscuit for hot milk
Just replace 20 g of flour on cocoa, the rest needs to be made according to the recipe. It turns out a delicious chocolate biscuit, which also rises well as vanilla and has a rich chocolate taste. However, if you are looking for a recipe for the most delicious chocolate biscuit - he.
Bon Appetit! I will be glad to get your feedback on the recipe. Be sure to share the photos of your biscuits (the photo can easily be attached to the comment). I am very interested to look at what you have happened. Ask questions if they have in the course of cooking or while reading the recipe.
When adding a photo in instagram, please indicate the # Piegeaevo or #pirgeevo tag, so that I can find your photos on the network. Thank you!
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For me, biscuit on milk has become real stick revenue. In general, I got used to the oven the usual classic biscuit, but there were cases that he did not rise as much as I would like, and the biscuit on milk does not require maturation and is ready to use immediately. I have long wanted to try it, but everything somehow did not get shape, as the cakes I rarely, and for home tea drinking I prefer cupcakes and pies. But finally decided and baked! And you know, now I will definitely use this biscuit in the cakes! I liked his structure, the biscuit sprues well and it turns out insanely tasty. It can be simply sprinkled with powdered sugar and file tea. Delicious!
In the mixer bowl, beat the eggs until they increase in volume 2 times, we gradually jump sugar and beat something together.
Purge the mass in a bowl and sift flour with a bundle, vanilla and salt.
Pour milk and add creamy oil to it to boil to it.
A hot milk mixture pour into the dough and immediately stir.
The dough should be homogeneous, without lumps.
The shape is forgotten with parchment and pour the dough into it.
Preheat oven to 175 degrees and bake biscuit for 30 minutes.
Ready biscuit on milk Use at your discretion: for the preparation of a cake or cakes or immediately sprinkle and apply to tea.
Bon Appetit!
Biscuit - Confectionery dough made from eggs, sugar and flour. From a well-cooked biscuit, we can prepare not only wonderful home cakeBut also to make unique, gentle cakes or use it to prepare impeccable desserts that can be supplied instead of satisfying baking to tea. If you like to cook biscuits yourself at home - today I want to offer you a recipe for a very gentle biscuit, cooked on hot milk. We have already prepared. Today we will cook biscuit bright, very porous, high with caramel color. We will bake it as always with the help of a kitchen helper - multicooker Panasonic-18 with a capacity of 670 W and a bowl of 5 liters. Such a biscuit will decorate not only the casual table, but it may be on your festive table in the form of sweet to tea. I am a biscuit on hot milk soaked with good condensed milk and home apricot jam. It was well, very tastyoooooooo ... My home biscuit on milk came very much to taste.
Required:
- eggs - 4 pcs.
- sugar - 1 cup (160 gr.)
- flour - 1 cup with slide (160 gr.)
- creamy oil - 2 tbsp. (60 gr.)
- milk - 120 ml.
- vanillin - 1 gr.
- basin - 0.5 tbsp.
- salt - chipotch
How to cook a high biscuit for hot milk:
Eggs are whipped with a mixer with the addition of salt within 5-7 minutes before receiving the lush mass. 
We add sugar and continue to beat another 2-4 minutes. 
Flour connect with vaniline and baking powder, sift and add to biscuit dough. 
While we beat the biscuit, we warm milk on the stove with butter. But do not bring to the boil! Milk should be just hot, not boiling !!! When we beat the biscuit, neatly, a thin weaving pour hot milk with creamy oil. 
We whip the biscuit dough again. It turns out a little juicy than we can expect. But nothing terrible. If you have withstood the weight of all components, everything will turn out great. 
Multicooker's bowl lubricate with butter and pour biscuit dough. We establish a baking mode for 70 minutes (60 + 10 minutes), close the multicooker's cover and wait when the multicooker will notify us about the preparedness of the biscuit. Immediately after the sound about the preparedness of baking, you do not rush to open the multicooker. Give the biscuit to stand on the heated mode for another 5-10 minutes.
If you wish to prepare a biscuit on hot milk in the oven, bake it in the form, lubricated with butter or put it with the washed bakery paper. The oven should be heatled to 180-190 degrees, bake a biscuit of 30-45 minutes to dry skewers. Biscuit's readiness Check no earlier than 30-35 minutes. 
After the Multicooker prepared us a beautiful biscuit on hot milk, armed with a steamer container and remove the biscuit. 
Here is such a handsome we pulled out from a slow cooker. Biscuit on hot milk is so gentle that it can be eaten just cutting off a piece with milk or tea. 
I wanted to cook on skouring hand Home "Cake", which my beloved sloped faster than biscuit baked in a slow cooker. I cut it on 4 subtle embers and soaked them in layers, alternating condensed thick milk with. 
And here and our first piece homemade baking. I think no one would have been able to refuse it. Biscuit turned out so delicious that melted in the mouth instantly ... 
A pleasant appetite wishes Svetlana and my home kulinarochka2013.ru!
Any biscuit becomes only better if you give him to go around, at least night. Therefore, biscuit is desirable, bake in advance. So that the cream turned out to be air, but at the same time he kept the shape, yogurt must be sewed in Marla a few hours. Well, ready torture you also need to give time so that it is soaked. So, count on time, the hurry here can affect the negative way!
The form is desirable to use the detachable, with a diameter of 24-26 cm. Since the thinner there will be a coggy, the better they are soaked. The shape can be lubricated with oil, and you can pave paper for baking: on the bottom - the circle and strip around the circumference.
Let's start with the preparation of the biscuit: flour, baking powder, sift the salt twice.
Milk with butter heat to a hot state to melt oil.
Sugar mix with vanilla sugar.
Eggs with a mixer, at high speed, about a minute. Continuing to beat, pour sugar gradually. We whip about about 10 minutes to lush, light mass.
To the whipped egg mass, neatly, in several stages, mix the sifted flour using the shovel, the movements from the bottom up.
Milk oil to warm up to a very hot state (no need to boil) and pour into biscuit dough into two sites, interventing a spatula several times. The mass is obtained by medium density, volumetric, with glossy glitter.
Gently put the dough in the washesized form for baking and send to the oven preheated to 175 for 20-25 minutes (to dry matches).
Ready biscuit cool down and give him to go out, I leave it in the form at night. You can store biscuit and two or three days, then it needs to be removed from the form and wrap in the package.
Yoghurt need to be prehasting: Make the gauze sieve, pour yogurt, substitute a bowl for serum. Remove in the refrigerator for several hours, I leave for the night. I used homemade yogurtThe serum seized the floor of the glass. With store yogurt you need to do the same, otherwise, the cream can get liquid!
As a result, you will have a dense milk clutch.
Cherry sprinkle with powdered sugar and leave for a while so as the juice. I have a frozen cherry, I let her face and fall asleep with sugar powder.
Biscuit neatly cut into two embers. You can make the lower root to make a little thicker, as it will be satisted, and the top is not.
Cooking cream: Sour cream is good to beat the mixer, minutes 8-10 minutes, then, parts to pour sugar powder with vanilla sugar, continuing to beat.
Add yogurt and beat some more. It turns out a lush cream that keeps the form.
With cherry merge the juice formed, squeeze it a bit. Add water to juice so that in the end, approximately 150 ml of impregnation fluid came out.
Soak the lower root.
To smear thick cream. Disingerate berries.
Cover the second cake, a little press. Cream with cream. If the cream will slide a little - remove the cake and the remnants of the cream in the refrigerator. The cream will quickly grab. Then you can take out the cake and apply the remains of the cream.
Chocolate rubbed on a shallow grater. Since the cream is very gentle and air, before sprinkling a chocolate cake, I put it for a while in the refrigerator. The cream will grab - then and sprinkle with chocolate chips.
The finished cake must be able to give time to soak, removing it in the refrigerator, preferably, clocks by 6-8.
And now, finally, you can cut off a piece and treat! And you can and two pieces, because the cake came out at all difficult to taste and medium sweet! And with fragrant tea ...
Recipe for gentle biscuit for hot milk
Biscuit on hot milk - universal pastries. It is easy to turn into amazing aerial cake, festive cake or roll. The main thing is to find a proven recipe and use the appropriate baking form.
Hostess at a notes
To biscuit turned out to be lush and tasty, you need to take a note of several little tricks. Use regarding CouncilsAnd baking will always be able to fame:
1. Dishes in which you will mix the ingredients should be clean and dry.
2. Biscuit will be lush, if you sift flour twice.
3. Instead of a bundle, you can use soda. It is quenched by table or apple vinegar, lemon juice. In order for the biscuit did not buy an unpleasant taste, put in baking soda pinch.
4. Biscuit will be more lush, if you beat proteins and yolks separately.
5. Sugar in the recipe can be replaced with sugar powder. This dough is faster kneaded. And if part of the flour is replaced with starch (no more than 20-30 grams), then the finished biscuit will be more magnificent.
6. Biscuit can also be replaced with milk using lemonade, sour cream, kefir or steep boiling water instead. Sometimes confectioners are preparing a biscuit on condensed milk.
7. Baking recipe can be supplemented with raisins, dried, nuts and lemon zest. Dried fruits before adding to the dough need to be washed and dry.
Most often, biscuits on milk are losing a pomp in the process of baking. The hostess is in a hurry to check the preparedness of baking and open the oven. To biscuits remain air and lush, do not open the oven door for 20 minutes.
