Step 1: Prepare wheat flour.
Flour pour into sieve and sift over a small bowl. This will allow us to make tender air dough, which is very important for the biscuit. In addition, the component will get rid of extra lumps and will become homogeneous.Step 2: Cooking the egg-sugar mixture for the test.
With the help of a kitchen knife we \u200b\u200bdivide the shell of eggs, and yolks with proteins pour into a large bowl. Taking advantage of a mixer, whipping the components at high speed until homogeneity. Then we pour sugar here. We continue to beat everything until the mixture increases in the amount and will not be tight and without grapes. All, egg-sugar mixture is ready, so you can start cooking for the biscuit.
Step 3: Cooking the dough for biscuit korzh.
In a bowl with an egg-sugar mixture, we begin with small portions pour flour. At the same time, in parallel, everyone whipped with a manual wedge until we get a homogeneous thick mass without lumps. The dough should be on the consistency as sour cream of at least 25%.
Step 4: Bake biscuit korzh.
The bottom of the deep shape for baking we looked in parchment. So that the korzh is not burnt, just in case, lubricate the paper cut with a small amount of vegetable oil, while using a pastry brush. Next, we pour the dough here and recall its surface with a tablespoon.
Turn on the oven and warm it up to temperature 180 ° C.. Immediately after that, we put the capacity for the medium tier and baked biscuit for 20-30 minutes Before the golden crust on its surface appears. Attention: We are not in a rush to turn off the oven, and check the readiness of the look. To do this, use the toothpick. Give the shape of the oven with kitchen tapes and picked up a wooden wand dough somewhere in the middle in several places. If there is no raw lumps on the toothpick, it means that the biscuit is well passed and you can begin to prepare the cream. If not, then we prolong the time more for 5-7 minutes.
At the end, gently shift the root on the grille from the oven and leave it to the side to cool to room temperature.
Step 5: Prepare milk for cream.
In a small saucepan, we pour milk and put on the middle fire. Boil liquid and after turning off the burner. We assume the saucepan aside and immediately go to the next stage of cooking cream.
Step 6: Cooking custard.
In the deep bowl, pour egg yolks and pour vanilla and ordinary sugar. Using a mixer, whipping the components before the formation of a homogeneous yellow mass.
Then add flour here and continue to perture the components of the good. We owe a thick mixture.
Next, overflow it to the middle bowl and immediately add hot milk here. Important: In parallel, we continue to beat everything to the explosive inventory until homogeneous.
Pour a lot to the same saucepan and put on a small fire. Constantly stirring the tablespoon, bring the cream to a boil, as well as until it thickens. This will happen very quickly, so carefully follow these process. In the end, turn off the burner and retain the container to the side.
Step 7: We prepare a biscuit cake with a custard.
When the korzh cools, with the help of a knife cut it along in half.
The lower part of the biscuit lay out onto a flat dish for feeding and immediately grease its surface custardWhen using the kitchen blade.
We cover the lower root of the top and again we apply a custard mixture. Attention: The cream is enough so much to even lubricate the sides of the cake. At the end put baking in the refrigerator not less than for 2 hours. Of course, it is very difficult to keep in order not to try a piece, but believe me, after impregnation, the cakes will become gentle and air.
Step 8: Apply a biscuit cake with a custard.
When the biscuit cake is imagined in the refrigerator, take it out from there and with the help of a knife cut into portion pieces. Let's feed past the dessert table with tea, coffee and other drinks at your discretion.
Enjoy your meal!
For cooking custard better use homemade milksince it is more fat and saturated;
The baking sheet can also be lubricated with creamy oil or margarine;
For cooking biscuit dough It is better to use wheat flour highest grade and fine grinding;
To ready korzh It was easier to get from the tank, use a removable baking form.
Deceptber 19, 2016
You decided to please our loved ones or guests who are almost on the threshold, something sweet, but at the same time, you do not want to spend a lot of time and strength on cooking? In this case, we suggest you pay attention to biscuit with custard.
Baking biscuit korg takes the minimum amount of time. During these moments, you can easily make a custard for filling cake or cake. So, let's see what products we need for both and how the miracles of the appearance of the wonderful sweet delicacy occurs.
Ingredients for Biscuit
Biscuit dough is perhaps the simplest in preparation and the most advantageous taste. The amazing result will turn out if in addition to it will go custard. Biscuit photos can be viewed in any cookbook, options there are plenty: thin and volumetric, white and chocolate - for every taste and color.
- Four eggs.
- One cup of sugar sand.
- Half of the teaspoon of the baking powder.
- One tablespoon (or one bag) of vanilla sugar.
- A glass of milk.
- One hundred grams of butter.
- Chocolate tile (if you want the cakes get brown).
Cooking biscuit Korzi
As we said, biscuit with custard is preparing very quickly, which cannot but please the hostess, who wants to have time and break to the arrival of guests.
So, in a separate dish, you should mix four chicken eggs and sugar. Add a breakpoint after that and again, carefully take all the ingredients. As soon as the lush foam starts, you can add vanillin. After that, we enter gradually in the dough flour. Remember that before adding flour, it should be sifted through fine sieve.
Take a small dishes, break the chocolate there and put it on water bath. No water is not needed. But make sure that it does not bother in the process of melting chocolate. As soon as the chocolate becomes liquid, it will be possible to enter it in our dough. Everyone is thoroughbred and pour into the form.
Even if you make cakes, then bake the big cake first, and then ready cut, as you think. It is convenient and fast. Do not forget to pre-lubricate the shape of the oil or put into parchment paper. The dough bakes over 30-40 minutes at a temperature in the oven 180 degrees.
When the biscuit is ready, do not strive to immediately remove it from the oven. Experienced hostesses are advised to give an attitude a little "walk" in warmth. Five - seven minutes passed - you can take the cakes and cool them.
Custard and its varieties
The cakes are preparing the same, which cannot be said about custard. A recipe for the biscuit in each mistress something is different. There are several cream varieties:
- Classic custard.
- Lemon or orange custard.
- French option, where only yolks are used.
- Chocolate custard.
Today we will look at all these options and learn to do the delicious custard on milk for biscuits. It should be noted that this is precisely such a layer for cakes and pastries is used very often. The custard cream is suitable for any kind of baking, which always saves the owners standing at the crossroads and do not know what to pamper households.
Classic option
So let's start with the most popular option - the classic custard cream (recipe for biscuit). Most often it is used for a layer of biscuit cakes. Since the cream does not hold good shape, in color whitish yellow, a little shape, then it is considered ideal only like a filling for cakes and cakes.
Required products
Before you begin cooking cream, you need to take such products:
- 50 grams of flour.
- Package of vanilla powder (5 grams).
- 200 grams of sugar sand.
- 350 grams of milk.
- Three four chicken eggs.
- 15 grams of butter.
Most of the time in the preparation of the cream occupies preparation for the operation of such an ingredient like flour. If we talk about custard - classic for biscuits, it is impossible to neglect this item.
So, flour pour into a small baking sheet and put it in the oven. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour spares in the oven, she will acquire a pleasant fragrance of forest walnut, which we achieve initially.
While the flour will cool, go to the eggs. We divide them in a separate dish and thoroughly beat, gradually introducing a cooled flour. Try to make the mass is homogeneous, without any inclusions and lumps. The better the dough will be whipped, the more tastier your biscuit with custard will be.
We put a large saucepan on the stove, pour water. It will be a water bath, on which a miracle of the preparation of a custard cream occurs. In another dishes (slightly less) pour milk. It needs to warm it a bit by adding sugar sand to it. When milk boils, we begin to add an egg mass to it. Try to teach it with a thin trickle, do not "buery" everything is in a saucepan. The time you need a thickening cream, about ten or twelve minutes.
Now you can shoot it from the fire and take a mixer again. While you will beat the cream, you will need to add melted drain to it. oil and vanilla powder. The classic version is ready. Leave to cool. You can now proceed to the design of the cortex.
Lemon variant
For those who love citrus fragrances in cakes and cakes, this version of the custard cream is perfect.
- Three lemon.
- Half cup of sugar powder.
- Thirty grams of butter.
- Three chicken eggs.
Of all three lemons, squeeze juice. With two fruits, we rub the zest. Add to zest and juice sugar powder And eggs. We start mixing the ingredients using a mixer. We leave the mixture for half an hour so that it is blown and saturated with lemon flavors.
When half an hour is held, you can proceed to the lemon flour mixture. Do not forget to sift it to be saturated with oxygen. Add creamy oil. We put on a water bath. Unlike classic recipe, custard with lemon juice Hardweigh an order of magnitude faster. Cooking time: five to ten minutes.
French in yolks
Biscuit with custard french prescription will differ from the usual classic option. Only yolks are involved in the recipe here, from here - bright saturated yellow color and ease of mass.
- three egg yolks;
- half of the milk liter;
- 75 g of sugar;
- 50 g of flour;
- vanilina or vanilla sugar bag;
- 10 grams of butter.
Rubb egg yolks with sugar sand. As soon as the mass becomes bright yellow, you can add milk and flour into it. While you beat the lot, put a water bath in advance. Save your time.
When the cream starts to thicken on a water bath, add vanillin there, vanilla. Sugar or fresh vanilla pod (that you will be at hand). If you add a podlovy vanilla, then remove it immediately after the cream is ready and removed from the fire.
This type of custard is obtained more saturated to taste and more dense consistency. It can be safely used not only in order to glorify the cakes, but also to decorate the top.
Chocolate option
This cream will turn out fluffy and gentle, and even rich chocolate. Excellent option if you make baking for children-sweet.
- Two glasses of flour.
- Three eggs.
- 200 grams of sugar.
- Two tablespoons of flour.
- Cocoa - three tablespoons.
- Rum - two teaspoons.
In a separate bowl, we divide the eggs so that the proteins are separate from yolks. In the latter, add cocoa, sugar and rum (if you cook the cream for "adults" desserts). In another cup, mix milk with flour, beat, try not to have any lumps. We connect two masses and put on a water bath.
Three minutes, with intensive stirring, the cream will begin to thicken. Now it can be put in it butter. Remove from the fire, let me cool.
While the cream will cool, beat proteins into a strong foam. In the cold cream neatly and carefully introduce whipped proteins. Ready!
Ingredients:
For biscuit:
- - 1 cup
- Eggs - 4 pcs.
- Sugar - 1 tbsp.
- Vanillin - 1 bag
For custard:
- Milk - 0.5 liters.
- Egg yolks - 4 pcs.
- Flour - 2 tbsp.
- Sugar - 1 cup
- Creamy butter - 200 g. (Optional).
For decoration:
- Marshmallow - 10 pcs.
- Chocolate balls
- Cocoa.
Recipe for biscuit cake with custard and marshmallow
1. Preparing biscuit. We whip the eggs with a mixer to thick foam. Gradually, without stopping the whipping, add sugar. We whip about 10 minutes. Then, in several methods, add pre-sifted flour and gently wash the movements from the bottom up.
2. Baking shape Lubricate vegetable oil. Dough pour into the form. You can cook biscuit in the oven, and you can in a slow cooker. In the oven we bake 30-35 minutes at 180 degrees. Forms with a test put in a preheated oven and do not open the oven door for the first 25 minutes. If we bake in a slow cooker, then we bake in the "Baking / Bread" mode for 1 hour.
Biscuit Korzh Let's get out of the form and leave for 7-8 hours.
3. Cooking custard. Yellowing with sugar. We add gradually flour and mix well. We gradually pour with small portions of milk and stir well. We put a saucepan with cream on a small fire and bring cream to thickening. All the time the cream is bothering so that he does not stick to the bottom of the pan. Leave the cream cool. In the cooled cream, we can add butter in room temperature and beat slightly.
4. Biscuit root cut in half. We mean korzhi sugar syrup (50 ml. Water 1 tsp Sugara). Lubricate cakes with custard.
5. The top and sides of the cake are also failed.
6. Decorate the cake with Zephyrir, chocolate balls and cocoa. Or you can decorate the cake to your liking.
Leave a cake for impregnation for 2-3 hours. Biscuit cake with custard Ready. Pleasant tea drinking!
Thanks air Biscuit and tender custard is very tasty and light dessertThat will be appropriate for the holiday and not only - you can cook it in any way to pamper yourself with a tasty and simple biscuit cake. Preparing very simple, without demanding a lot of effort.
Ingredients for Biscuit:
- Eggs 6 pcs.
- Sugar 200 g
- Wheat flour 160 g
- Vanilla sugar 1 bag
- Butter (for lubrication form)
Ingredients for custard on milk:
- Milk 1 L.
- Yolks 4 pcs.
- Flour 6 tbsp.
- Sugar 1.5 glasses (or taste - you can use less)
- or instead of sugar - condensed milk 500-700 g
For decoration:
- Milk chocolate 100 g
- Chocolate white 100 g
First you need to bake a biscuit for our cake, and how to bake it for all the rules, you can watch.
It is desirable that biscuit stood, 8-10 hours he must "stand up" so that it is not loose and easier to cut into cakes.
The cream for the biscuit cake can be made any, there are no restrictions, sometimes I make a cream of iris + butter. But more often I prefer a custard on milk, it turns out to be gentle and low-fat.
Custard Creation Recipe:
1. Prepare a custard I recommend in a water bath, otherwise you can not follow and the cream foggles. While you can put a saucepan with water, let it boil. Water bath I do this: I put a saucepan with water on fire, I install another pan or a bowl on top to it, which will be placed a product for cooking in a water bath. Water should touch the bottom of the container installed on top. When water boils in the bottom pot, fasten the fire to a minimum.
2. In a bowl in which you will cook cream, pour 0.5 liters of milk and put on a water bath. While the milk heats, mix in another dishes 4 yolks, sugar, 0.5 l of milk and 6 tbsp. sifted flour.
3. When the milk heard (but did not boil!), Pour into it a thin flowing and stirring, this egg-milk mixture. Mix constantly so that it does not fit and do not stick to the bottom. The cream will be gradually thick, this process can take from 15 to 30 minutes, be patient. When the cream is already more or less thickened, remove it from the water bath and cool. In the already cooled cream add, if desired, condensed milk.
After cooking a custard, it is necessary to cool it and you can start assembling and designing our cake.
Cake assembly:
1. Cut the biscuit on 2 or 3 embers.
2. Lubricate with a custard between the korzhi and on top of the biscuit.
3. To decorate the cake as you like, I propose a simple and beautiful version of the jewelry - "Pautinca." Melt the chocolate white on the water bath and coat the biscuit, lubricated with cream. Melt the chocolate milk, pour into a bag, in which to cut into the corner a small hole and through this is a quarrel with the center from the center, start drawing circles, if possible, at an equal distance from each other. Then, while chocolate has not frozen, the toothpick is to hold the line in the direction first from the center to the edges of the cake, then on the contrary, creating a web. You can paint with white chocolate on the black glaze or vice versa.
Delicious biscuit cake ready, you can drink tea!
Successes in the kitchen! Bon Appetit!
