Recipe for a tender biscuit with hot milk
Biscuit with hot milk is a universal pastry. It is easy to turn it into an amazing airy cake, birthday cake or roll. The main thing is to find a proven recipe and use the right baking dish.
Note to housewives
To make the biscuit lush and tasty, you need to take note of a few little tricks. Use the following tips, and baking will always be a success:
1. The container in which you will mix the ingredients must be clean and dry.
2. The biscuit will turn out magnificent if you sift the flour twice.
3. Instead of baking powder, you can use soda. It is quenched with table or apple cider vinegar, lemon juice. To prevent the biscuit from acquiring an unpleasant aftertaste, put a pinch of soda in the baking.
4. The biscuit will turn out more fluffy if you beat the whites and yolks separately.
5. Sugar in the recipe can be replaced with powdered sugar. Such a dough is kneaded faster. 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. Milk can also be replaced in a biscuit, using lemonade, sour cream, kefir or boiling water instead. Sometimes confectioners prepare a biscuit with condensed milk.
7. The baking recipe can be supplemented with raisins, dried apricots, nuts and lemon zest. Dried fruits must be washed and dried before being added to the dough.
Most often, biscuits in milk lose splendor during the baking process. Housewives rush to check the readiness of baking and open the oven early. To keep the biscuits fluffy and fluffy, do not open the oven door for 20 minutes.
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- Category 1 eggs - 3 pcs.
- Sugar - 160 g
- Vanilla sugar - 10 g
- Milk - 120 g
- Butter - 60 g
- Flour - 165 g
- Baking powder - 6 g
- A pinch of salt
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- airy, delicate, very tasty and beautiful! Step-by-step recipe with a photo and a detailed description of the cooking technology. The instructions are so detailed and clear that even beginners will succeed!
Hello! Tori Pteat is with you! Today we have a biscuit with hot milk! I don’t know who the author of the recipe is, but thanks to him: the recipe is great! The biscuit turns out to be tall, fluffy, airy, tender, tasty and beautiful, which is important! It will be a great base for your cakes. Let's make it together!
First, let's prepare all the products. This is more convenient than rushing around the kitchen in search of a sieve or baking powder)
In a large bowl, break 3 eggs (I have category 1).
Then pour 120 g of milk into a saucepan and put 60 g of delicious butter 82.5% (not a spread!).
Sift 165 g of flour, 6 g of baking powder and a pinch of salt into a separate dry container.
Mix everything well with a whisk.
Add 160 g of sugar and 10 g of vanilla sugar to the eggs.
Beat eggs with sugar with a mixer at high speed. It takes a long time to beat. The exact time depends on the power of your mixer. I have a standard, simple 450W home mixer and I beat it for at least 10 minutes. The mass should become lush, light, creamy. From the corollas, traces remain on it, however, not for long)
On the corollas, the egg-sugar mass does not linger, but falls from them in such a thin ribbon.
Approximately in the middle of the whipping process, we put our milk and butter on the fire. We need the milk to boil and the butter to dissolve in it.
As soon as the egg-sugar mass is ready, pour flour into it in parts.
Gently, but at the same time quite actively and quickly mix with a silicone spatula, as if prying the mass from below and shifting it up. As in kneading.
Pour in some hot milk with butter.
Lightly mix with the same careful folding movements, while turning the bowl in a circle, counterclockwise. I emphasize that the movements should be neat and precisely prying the dough from below, you do not need to mix the dough randomly or with nervous circular movements: this way you will break the air bubbles formed when beating the eggs and the biscuit can turn out to be knocked down, dense, like a sole.
Add some of the flour again and stir it in quickly. Not for long!
Hot Buttered Milk Again!
And the rest of the flour. The dough is ready. It turns out a little more liquid than a classic biscuit.
Pour it into a mold lined with parchment. And we send it to the oven preheated to 165-170 degrees for 40-50 minutes. It may take an hour. However, as always, the exact temperature and baking time depends on the characteristics of your oven. Experienced cooks know that all ovens are different, and you have to adapt to each.
In general, I usually bake biscuits in a confectionery ring without a bottom, the biscuits turn out to be even and tall. But here I decided to use the usual sliding form: according to the assurances of those who have already cooked, the dough is watery, and I was afraid that it would leak out. The biscuit turned out to be even, beautiful and tall, but it seems to me that everything in the ring would be in the best possible way. If you have a ring, you can bake in it, just make an impromptu foil bottom.
We check for readiness as usual - with a dry torch: inserted into the middle, it should come out dry, without traces of dough. The biscuit itself is slightly springy.
Pay attention, I have a form with a diameter of 18 cm, a height of 6.5 cm. The biscuit almost reaches the top. If your form is the same diameter, but lower, be careful that the dough does not run away)
As always, if the biscuit is too hot on top and the inside is not ready yet, place the foil on it with the shiny side up. If, on the contrary, it is too hot from below, place a heat-resistant container of water a level lower.
Let the finished biscuit cool slightly and go with a knife between the walls of the mold and the sides of the biscuit.
And further. You see, the middle has burst? This is because the temperature was rather high: I baked this biscuit for the first time and did not yet know exactly at what temperature in my oven it would turn out best. But it's not scary at all! First, burst quite a bit! They turned it over onto a wire rack, let it lie down - and the biscuit became an even cylinder!) And secondly, I always cut off all the lids anyway: I like neat cuts!
We wrap the finished biscuit in cling film and let it rest for at least 8 hours. You can - on the table, you can put it in the refrigerator. After that, it will be much more convenient to work with him.
We cut the aged biscuit into cakes and make some very tasty cake!)
See what cakes! Lush, porous, airy! Spongy) No wonder the biscuit cake in English is sponge cake) Although they have completely different biscuits there)))
Attention: the cakes are very delicate, fragile, be careful when assembling. Despite the presence of butter and milk in the composition, the biscuit is not too wet on its own, so I recommend soaking it.
That's what we did hot milk biscuit! Another great recipe that works for you!
Delicious and beautiful cakes for you!
Milk is often used in the preparation of pastry dough. Many milk biscuit recipes are an example of this.
Basically, the set of products for such a test, in addition to the main ingredient, is repeated - sugar, flour, eggs, baking powder and butter. However, you can diversify the cake by adding cereal flour instead of wheat. For example, take buckwheat, semolina or oatmeal. Vanilla sugar, liquor or chocolate will help to emphasize the exclusivity of taste. And if you prepare an impregnation for a biscuit, say, from sugar syrup with berry puree and some simple cream, you can get a full-fledged birthday cake!
Biscuit in milk - general principles of preparation
Milk for biscuit is better to use homemade or trusted brands. It is better if the dairy product is as fresh as possible. Eggs for biscuit must be fresh. They can be whipped either by separating the whites from the yolks, or simply broken, mixed to a thick foam with sugar. Milk should be poured into the dough in portions so as not to spoil the lightness of the cake. Butter is desirable to take high-quality and with a pleasant smell. It must first be melted and chilled, added to the eggs. Flour must be of the highest grade. It should first be mixed with all dry ingredients and after that you can add flour gradually to the dough.
Before adding boiled milk to the dough, it should be cooled to a slightly hot state, otherwise the eggs in the dough may curdle. Cold milk must be kept at room temperature for at least five minutes before being added to the dough. If sour milk is used, then no more than a week should pass from the expiration date.
Biscuit should be cooked until golden brown. You do not need to overcook, otherwise it will turn out dry. The finished biscuit should be allowed to cool down and after it can be pulled out of the mold.
Biscuit with milk and semolina with strawberry cream
Ingredients:
Six chicken eggs;
310 ml of milk;
150-170 g of granulated sugar;
3 g salt;
20 ml sunflower oil;
A small bag of baking powder;
150 g of semolina;
for cream:
220 g strawberries or other seasonal berries;
65 g butter;
120 g of powdered sugar;
100 g fat sour cream or 33% fat cream.
Cooking method:
1. Rinse the eggs in warm water and dry with a towel. Separate whites and yolks.
2. Combine the whites with salt and beat until a stable foam.
3. Mix egg yolks with a spatula with sugar and vanilla.
4. Pour semolina into the yolks and mix, set aside for five minutes to infuse the cereal. Add warm milk, baking powder and mix again. Leave for five minutes.
5. At this time, turn on the oven to heat up to 180°C.
6. Gently combine the proteins and the yolk mass.
7. Cover a form or baking sheet with high sides with special paper and grease with oil.
8. Distribute the dough in shape.
9. Send to the oven for baking.
10. The finished cake will rise and be ruddy. Take it out of the oven and cool at room temperature.
11. To make cream, sort and rinse the berries. Then place in a blender bowl and grind into a pulp.
12. Add the rest of the ingredients for the cream to the berry puree and beat until smooth.
13. Put the cream to cool.
14. Then cut the cakes from the pie and generously grease with cream. Place in the refrigerator for a few more minutes.
Buckwheat biscuit with cold milk
Ingredients:
150 g of buckwheat or flour;
50 g wheat flour of the highest quality;
Six chicken eggs;
A quarter cup of cold milk;
Half a glass of sugar;
A bag of baking powder for dough;
15 g butter.
Cooking method:
1. Sort and grind buckwheat into fine flour crumbs in a coffee grinder. If ready-made flour is taken, sift it. Combine with wheat.
2. Break eggs into a bowl and add milk and sugar. Mix with a mixer.
3. Pour flour and baking powder into the same place, mix until smooth.
4. Leave the dough for swelling grains of buckwheat for 15-20 minutes, covering the bowl with a lid.
5. Lubricate the pie dish generously with butter and pour the dough into it.
6. Send the dough to the oven at a temperature of 180-200°C.
7. When the cake has risen and is golden brown on top, take it out of the oven and let it cool.
Hot milk biscuit cake with chocolate icing
Ingredients:
310 g dark chocolate;
255 g butter;
260 g sugar;
Three chicken eggs;
120 ml of fat milk;
Baking powder;
170 g wheat flour (highest quality);
200 g blueberries;
5 ml of liquor;
20 ml sunflower oil.
Cooking method:
1. Mix boiled milk with butter (60 g) and heat a little more. The oil should disperse.
2. Break the eggs into a bowl. Add sugar (150 g) and vanillin. Whip a little until smooth.
3. Pour flour and baking powder into the egg mass. Mix.
4. Add milk with butter and mix.
5. Line a baking dish with special paper and grease with sunflower oil.
6. Pour the dough onto paper. Distribute evenly using a spatula.
7. Place in a hot oven at 180-200°C.
8. Sort blueberries, rinse and dry a little. Grind in puree in any convenient way.
9. Mix the blueberries with the remaining sugar and put on a low stove heat. Bring to a boil while stirring. Cook for a few minutes. When the mixture starts to thicken, turn off the heat and let it cool down a bit. Add liqueur and stir. Set aside for now.
10. Break the chocolate into slices and melt in a water bath.
11. Add butter to chocolate, mix.
12. When the creamy-chocolate mass acquires a uniform consistency, remove from heat.
13. Pull the finished biscuit out of the oven. Cool for half an hour and pull out of the mold.
14. Cut the biscuit into two plates and coat with sugar-blueberry syrup.
15. Connect the layers of biscuit.
16. Grease with chocolate icing on all sides and refrigerate until it hardens.
Biscuit with milk and chocolate
Ingredients:
A bag of baking powder;
One and a half glasses of wheat flour of the highest quality;
20 g unsweetened cocoa;
100 g of sugar;
130 g dark chocolate;
50 g butter;
Three chicken eggs;
50 ml milk.
Cooking method:
1. Break dark chocolate into slices and mix with butter. Put in a water bath. Heat until the slices are melted.
2. Beat sugar with eggs until smooth.
3. Add milk to sugar. Mix.
4. Sift flour. Mix with cocoa.
5. Mix the egg-sugar mixture with chocolate. Add flour mixed with cocoa and baking powder.
6. Knead the dough.
7. Put the dough into a form lined with special paper and level it.
8. Place in the oven to bake at a temperature of 180-200°C.
Biscuit on milk with oatmeal and vanilla cream
Ingredients:
120 ml of fat milk;
Three eggs;
6-7 g of baking soda;
150 g of sugar;
100 g of oatmeal;
70 g of wheat flour of the highest quality;
10 g of tangerine or orange peel;
for cream:
Three eggs;
100 g of sugar;
Vanillin sachet;
100 ml full fat milk or cream.
Cooking method:
1. Grind oatmeal into flour in a coffee grinder. Mix with flour and soda. Sift everything together through a fine sieve.
2. Beat sugar with eggs. Add pre-chopped tangerine and orange zest.
3. Boil milk and cool. It should be hot, but not scalding. Otherwise the eggs will curl.
4. Add milk to the sugar mass and mix.
5. Now add flour in portions and mix.
6. Knead the dough. Set aside for a few minutes to "ripen".
7. Send the dough into a mold and bake until cooked in a hot oven at 200 ° C.
8. Leave the baked biscuit to cool. And then cut into slices.
9. For cream, separate the yolks and proteins.
10. Beat the whites with sugar until a good foam.
11. Combine the yolks with milk and put on moderate heat. Be sure to stir with a whisk. Cook until thickened. Strain. Cool down a little.
12. Combine the yolks with the whites and beat again for a minute.
13. Coat the cakes with cream and combine. Leave in the refrigerator to cool for a few minutes.
Biscuit on sour milk with poppy seeds
Ingredients:
300 g wheat flour;
A bag of baking powder for dough or 6 g of baking soda;
100 ml of sunflower oil;
200 ml of sour milk;
Three eggs;
150 g of sugar;
4 g poppy.
Cooking method:
1. Mix sour milk with butter. Add eggs and sugar. Beat a little with a regular whisk.
2. Mix flour with baking powder.
3. Combine the egg-milk mixture and dry ingredients. Knead a slightly watery dough.
4. Grind poppy into crumbs or crush in a mortar with a little sugar.
5. Add poppy seeds to the finished dough and mix so that it is evenly distributed over the dough.
6. Transfer the dough to a greased form and bake until cooked in a hot oven at a temperature not exceeding 200 ° C.
Before beating the eggs, it is better to cool the entire inventory so that the protein foam is thicker.
Before adding dry ingredients to the dough, they should be sifted.
It is better not to open the oven during baking, otherwise all airiness will be broken.
The biscuit will turn out softer if you use milk with a higher fat content for it.
The form with the dough should be placed only in a preheated oven.
The chilled biscuit can be cut into pieces and formed into a cake.
I love this biscuit for the structure of a delicate cloud. It turns out so beautiful and appetizing that it remains only to cut evenly, powder with sugar and serve with tea with fresh jam or jam! The hot milk biscuit is not as dry as it is, so I like it both in cakes and as independent pastries for tea.
Ingredients (for an 18 cm diameter mold):
- Milk (any fat content) - 120 g
- Butter - 60 g
- Flour - 160 g
- Baking powder - 5 g
- Sugar - 160 g
- Eggs (c1) - 3 pcs
- Vanilla extract - 1 tsp (can be replaced with vanilla sugar 10 g)
- Salt - a pinch
All ingredients (except milk) should be at room temperature.
Biscuit dough is kneaded very quickly, so you should immediately turn on the oven for heating (170-180 C).
In a convenient bowl, break 3 eggs and start beating with a mixer. I like the eggs to gradually saturate with air, so I always increase the speed of the mixer gradually.
Starting from low speeds, I bring to the maximum. In this case, the egg mass first turns into a foam, similar to a soapy solution, then it becomes lighter and lighter. You often ask if you can beat eggs for sponge cake in a blender. If you use not a knife, but a nozzle - a whisk, of course, you can. It doesn't matter what and how you beat, the most important thing is that the result is the same as in my final photo. That is, the egg mass is beaten white with sugar.
After 5 minutes of whipping, we begin to add granulated sugar (160 g) in a thin stream. At the same time, we do not turn off the mixer, our task is to stir in the sugar so that it does not fall to the bottom of the bowl. I love this recipe for the fact that you don’t need to beat the yolks and whites separately, as in a classic biscuit, the process is faster and more convenient).
After 8-10 minutes from the start of whipping, the egg-sugar mass turns into a thick white foam, distinct traces of the whisk remain on the surface. This means that the eggs are beaten to the consistency we need, we can continue the process.
Add 1 tsp to beaten eggs with sugar. vanilla extract. If you decide to substitute vanilla sugar, add 1 standard sachet (10 g).
To make the biscuit rise evenly in the oven, mix the dry ingredients (a pinch of salt, flour - 160 g, baking powder - 5 g). If the baking powder particles are distributed throughout the flour, the cake will not rise in hills and bumps, but evenly over the entire surface.
It is convenient to use a conventional hand whisk for stirring.
In small parts (about 1/3 each), add the dry ingredients to the beaten eggs. We do not mix with a mixer, but with a spatula / spoon or hand whisk. At this stage, it is very important not to lose the air accumulated during whipping. Mix with gentle movements, from the bottom up, so that the dough remains fluffy and airy.
After adding flour, the dough should visually remain lush, filled with air. If suddenly it has settled and decreased in volume, it means that the biscuit can turn out to be dense and sticky.
In a saucepan, heat milk (120 g) and butter (60 g). We are waiting for the oil to completely melt, bring it almost to a boil, but do not boil. It is important that the milk is very hot, but not boiling!
Pour hot milk with butter into the dough with constant (!) Stirring. I turn on the mixer on the lowest speed and pour in a thin stream along the side of the bowl.
From this moment on, the dough may seem very liquid to you, but it should be so. Pour into a specially prepared form and send to the oven to bake. I have a detachable form with a diameter of 18 cm, I cover the bottom with baking paper, I do not grease the sides with anything. If you decide to oil the sides, be sure to dust the top with flour and shake off the excess. The walls of the mold must be non-slippery, otherwise the biscuit dough will slide down when you try to rise in the oven.
The biscuit is cooked for 30-35 minutes at t 170 °C. Do not open the cabinet door for the first 20 minutes, because the biscuit may settle. After 20-25 minutes of baking, a pleasant smell of baking usually begins to spread around the apartment, and you can already open the door to check for readiness. We pierce the cake with a long wooden stick in the highest place - if the splinter comes out dry, without sticky wet dough, then the biscuit is ready, you can take it out.
Biscuit on hot milk turns out to be moderately moist, porous and very tender. It can be used for a cake by cutting it into several layers (in a form with a diameter of 18 cm, the height of the biscuit is 5.5 cm). The height of the biscuit is safely enough for three cakes! If you want to make a cake based on this biscuit, first let the cake brew: wrap it in cling film and leave it in the refrigerator overnight. After that, the biscuit will be easier to cut, crumble less, its taste will become richer and brighter.
You can sprinkle the biscuit with powdered sugar and just serve with tea!
Chocolate biscuit with hot milk
Just replace 20 g of flour with cocoa, the rest must be done according to the recipe. The result is a delicious chocolate biscuit that rises just as well as vanilla and has a rich chocolate flavor. However, if you are looking for a recipe for the most delicious chocolate biscuit - he is.
Enjoy your meal! I'd love to hear your feedback on the recipe. Be sure to share photos of your biscuits (you can easily attach a photo to a comment). I'm very interested to see what you've got. Ask questions if you have any questions while cooking or reading the recipe.
When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network. Thank you!
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Date: 2017-08-03
Hello, dear readers of the site! Today we will cook with milk in our assistant multicooker very quickly, together with our regular blog cook Alena: “The milk biscuit on the cut is porous, slightly moist, tall and very tasty. You can use any berries you like, fresh or frozen. We also recommend that you look at the recipe.
Biscuit with cherries in a slow cooker
Ingredients:
- Eggs of the 1st category - 2 pcs.
- Sugar - 150 gr.
- Salt - a pinch
- Vanilla - 1 gr.
- Wheat flour - 180 gr.
- Baking powder - 10 gr.
- Milk (room temperature) - 100 ml
- Vegetable oil (odorless) - 4 tbsp.
How to make a milk biscuit:
Alena cooked a biscuit with milk in the Redmond 45021 multicooker (power 860 W, bowl 5 l).
Let's start preparing the dough by beating the eggs. Break the eggs into a mixer bowl, add sugar, salt, vanilla and beat for 5 minutes, until a fluffy mass is formed. 
Add milk and vegetable oil to the egg mass. Stir. 
Prepare flour. To do this, sift the flour and baking powder through a sieve. In portions, add flour to the dough and mix with a mixer. The consistency of the finished dough is quite thick. 
Lubricate the multicooker bowl with soft butter - the bottom and sides of the bowl. Pour the batter into a bowl and smooth with a spatula. Spread cherries on top (you can also use currants, lingonberries and other types of sour berries). 
Place the bowl in the multicooker, close the lid and select the “Baking” mode. Baking time for a milk biscuit is 40 minutes for powerful multicookers. Remove the finished biscuit to a steam basket and cool. 
Sprinkle the cooled milk biscuit with powdered sugar. You can use stencils to create a pattern on the surface of the biscuit. 