Boiled biscuit - one of the variations of the classic base for the cake, and can also act as an independent dessert. Cakes are very delicate, soft, slightly moist inside. They can be used without impregnation with a minimum amount of cream.
Just two small additions in the recipe give the dough completely new properties. In the baking process, it does not turn out so airy and springy, but it acquires a stable form, does not fall off and does not become stale for a long time. A biscuit recipe with boiling water is an opportunity for those who do not succeed with a classic dessert to learn how to bake truly delicious and delicate cakes.
Material Content:
Classic recipe
The main ingredients in the biscuit recipe are eggs, sugar and flour. A classic dessert is prepared only from these three components. Cakes are obtained lush, elastic, plastic, but slightly dry, so they are soaked in sugar syrup to prepare a delicious and delicate cake.
The secret of a good result is the exact adherence to technology, painstaking measurement of the mass of each ingredient and the observance of the order of the products. Without a responsible approach to business, the result may differ from the desired result.
Cooking Methods
It would seem that it can be difficult in the recipe, where are only three components? In fact, the subtleties of the mass. For example, there are two ways to beat eggs: cold and hot. For the first, you need more dishes, for the second - attention and dexterity.
In the cold method, the yolks are separated from the proteins, and each mass is whipped separately. Everything is mixed neatly and gradually with the addition of flour. The finished dough turns out plastic, non-fragile, and, accordingly, is great for making rolls.
The hot method involves heating the egg mass in a water bath to 45 ° C.During the process, the eggs must be continuously beaten. Upon reaching the desired temperature, the container is removed from the fire, continuing to work with a mixer, until the mass cools down and increases in volume by three times.
The second way is good for preparing cake layers for the cake. The biscuit turns out to be dense, crumbly and keeps its shape perfectly. Virtually no settles after cooling.
Based on the classic recipe, a chiffon biscuit was invented. It is more high-calorie and tastes good, and also fragrant, delicate, not dry. Such cakes are not necessary to soak, they can even be eaten without filling, so the recipe for chiffon biscuit is used to make muffins.
The secret to creating such a texture is to add vegetable oil. But since liquid fat is a rather heavy substance, in order for the dough to be saturated with oxygen and become airy, more whipped proteins are put in it.
This recipe is no longer without a baking powder. Only baking powder is added not as soda, but baking powder, since soda forms bubbles upon contact with acid, but it is not in our test.
The recipe with boiling water was the result of all culinary experiments. It immediately combines ease of preparation and excellent results.
Boiling water speeds up the process of gelatinization of flour, which increases the elasticity and elasticity of protein molecules. The biscuit rises perfectly during baking, acquires elasticity and a stable shape. Virtually no settling. It gets a little wet inside. These cakes are ideal for cakes and can be used without impregnation.
Cooking order
Turn on the oven in advance. Set the temperature to 180 ° C. Prepare the products.
You will need:
- medium-sized chicken eggs, 4 pieces;
- flour, 170 grams;
- sugar, 180 grams;
- baking powder, 1 teaspoon;
- vegetable oil, 3 tablespoons.
Put the kettle to bask, because at the end of cooking 3 tablespoons of boiling water will need to be added to the dough.
Remove the eggs from the refrigerator in advance. Let them warm up a bit. The product should be at room temperature. Break them into a bowl. The yolks are not separated from the proteins. We begin to whisk at maximum mixer speed. The mass should become lush and uniform. In time it will take about 5 minutes.
Add all the sugar to the egg base and beat again for another 5-7 minutes, until the volume of the mixture increases 2.5-3 times compared to the initial one, and it becomes white and acquires the consistency of liquid sour cream.
In a separate bowl, mix the flour and baking powder. Sift half into the egg mass. We mix everything at minimum mixer speed in a circular motion. Add the remaining flour.
After the dough becomes homogeneous, add vegetable oil to it. All still mix at low speed.
At the end of cooking, add boiling water. It should be as hot as possible. Pour in a thin stream and at the same time work as a mixer. Ready dough immediately needs to be poured into a baking dish.
A metal base with a removable bottom is best suited. We cover the bottom with parchment paper, and coat the walls, including the bottom, with oil and sprinkle with flour.
We fill the form no more than half. We take into account that the dough will rise. We take a silicone spatula and make movements using it, as if we were cutting the future cake. So we let out excess air so that the dome does not form on the biscuit. If there is no scapula, you can sharply twist the form with the dough several times, this will also cause it to settle slightly.
We put the workpiece in a hot oven on the middle shelf. When using a mold with a diameter of about 20 cm, the biscuit will be baked for about 35 minutes. Readiness can be judged by the appearance of a golden crust. The surface of the baked biscuit springs when pressed. The dimple is quickly restored. Readiness is also checked with a wooden stick, such as a toothpick. After piercing the cake, it should remain dry.
Sponge cake is a very moody product.He does not like sudden noise, shaking and temperature changes. Therefore, during cooking, it is strictly forbidden to open the oven, slam the door, stomp the floor and even scream. If possible, remove the children from the kitchen during baking, otherwise all the work can go down the drain.
When is it better to cut a biscuit?
Ready cake is better left in the oven for 15 minutes. Then you need to get it. Remove from form. This will be easy to do if you walk along the edge of the wall with a sharp knife.
We turn the cake onto the wire rack, remove the bottom, and leave it in this position for a while. This is necessary so that any irregularities that appear on the surface during baking are smoothed out.
The cooled cake must be wrapped with cling film and hidden in the refrigerator for at least 4 hours.
It is best to cook a biscuit in the evening. Then it can be left in the refrigerator until morning.
Ripe cake is very well cut with a baking knife. There is a great way to divide a biscuit into perfectly even parts. Put on a baking dish and place a few plates of smaller diameter under the bottom. Cut the top, which rises above the form, with a long bread knife-saw, increasing the number of plates.
If you are collecting a cake, coat the cakes with a light cream. The biscuit goes well with sour cream filling and fruit puree.
Boiled chocolate sponge cake
The cakes baked according to this recipe turn out to be unusually tasty, juicy, with a rich chocolate flavor.
To prepare the test you will need:
- chicken eggs, 2 pieces;
- flour, 2 cups;
- sugar, 2 cups;
- cocoa powder, 100 grams;
- milk, 1 cup;
- vegetable oil, 0.5 cups;
- baking powder, 1.5 teaspoons;
- soda, 1.5 teaspoon.
Biscuits with the addition of cocoa are better baked at 170 ° C, so put the oven in advance to preheat so that during the laying of the test the temperature in the oven reaches the desired values.
More materials:chocolate biscuit - recipe
Combine all bulk products in a separate bowl. Flour should be sifted in advance 2-3 times. In another bowl, beat the eggs, add chilled milk and vegetable oil to them. Beat at high speed mixer.
Pour the resulting mass into a bowl of flour. Stir gently. Add a glass of freshly boiled water. Knead the dough with a spatula in a circular motion or with a mixer at low speed.
Pour the mass into the prepared pan. The bottom should be covered with baking paper, and smear the edges with softened oil. You do not need to sprinkle flour.
Leave to bake in the oven for 30-35 minutes. With a shape of 22-24 cm, the cake will rise by 6-7 cm. Follow the tips in the first recipe. Do not interrupt the baking process, and do not cut the biscuit hot.
Boiled Vanilla Biscuit Recipe
Vanilla biscuit in boiling water is baked exactly the same as the classic version of this dessert. Take advantage of the proportions given in the first recipe. For this amount of food, you need a pinch of vanillin (vanilla sugar). It is mixed with flour and baking powder, added to the egg mass.
To make the dough lush, it is recommended to pour the flour portionwise and introduce it into the dough not with a mixer, but with a silicone or wooden spatula with movements from the bottom up.
The cake is fragrant, lush. Cakes can be combined with oil or light creams, ground nuts, and also eat separately without filling and impregnation.
Boiled biscuit in a slow cooker
The recipe for boiled biscuit in the oven is no different from the technology for preparing dough for a multicooker. With the help of kitchen appliances, you can bake any of the proposed biscuits. However, remember that the abilities of all miracle pots are not the same. Perhaps you will not succeed right away and will have to adjust the modes at your discretion.
We take products in quantities, as a classic biscuit. We replace part of the flour (40 grams) with corn starch. This will help make the dough more crumbly. For the rest, follow the recipe for ordinary biscuit in boiling water.
We put the dough in an oiled form. Turn on the “Baking” mode. For a 700 W multi-cooker, the cooking time is 60 minutes.After that, it is possible to withstand the biscuit in the "Heating" mode for another 5 minutes. From the initial amount of products, a cake is 7 cm high.
Cook with pleasure, and you will see that delicious home-made cakes are a snap.
