Milk is often used in baking dough. Many recipes for biscuit on milk are this example.
Basically, a set of products for such a test, after the main ingredient, is repeated - sugar, flour, eggs, baking powder and butter. However, you can vary the pie by adding cereal flour for wheat. For example, take buckwheat, semolina or oatmeal. Vanilla sugar, liqueur or chocolate will help to emphasize the exceptional taste. And if you prepare for the biscuit impregnation, say from sugar syrup with berry puree and some simple cream, you can get a full festive cake!
Sponge cake with milk - general preparation principles
Milk for biscuit is better to use homemade or proven brands. It is better if the dairy product is as fresh as possible. Eggs for biscuit necessarily need fresh. They can be whipped as if separating the whites from the yolks, or just breaking up, mix them up into a thick foam with sugar. Milk in the dough must be poured 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 added chilled to the eggs. Flour must be the highest grade. It must first be mixed with all the 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 should be kept at room temperature for at least five minutes before adding to the dough. If sour milk is used, then no more than a week should pass from the end of its shelf life.
Cooking biscuits should be rosy color. You do not need to overdo it, otherwise it will turn out to be dry. The finished biscuit should be allowed to cool and after it can be pulled out of the form.
Sponge cake with milk and semolina with strawberry cream
Ingredients:
• six chicken eggs;
• 310 ml of milk;
• 150-170 g of granulated sugar;
• 3 g of salt;
• vanilla;
• 20 ml of sunflower oil;
• a small bag of baking powder;
• 150 g semolina;
for cream:
• 220 g of 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 eggs in warm water and wipe off with a towel. Separate the whites and yolks.
2. Combine proteins with salt and whip to a stable foam.
3. Mix egg yolks with a spatula with sugar and vanilla.
4. Pour the 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 for heating to 180 ° C.
6. Gently combine the proteins and yolk mass.
7. Cover the form or baking sheet with high sides with special paper and grease with oil.
8. Distribute the dough to the form.
9. Send to oven for baking.
10. The finished cake will rise and be rosy. Pull it out of the oven and cool it at room temperature.
11. To make berries cream, sort and rinse. Then put it in a blender bowl and grind it into a mush.
12. Add the rest of the cream ingredients to the berry puree and beat until smooth.
13. Cream put cool.
14. Then cut the cakes out of the cake and generously smear with cream. Put another few minutes in the fridge.
Buckwheat sponge cake with cold milk
Ingredients:
• 150 grams of buckwheat or flour;
• 50 g of wheat flour;
• six chicken eggs;
• a quarter cup of cold milk;
• half a glass of sugar;
• baking powder bag for dough;
• 15 g butter.
Cooking Method:
1. To sort out buckwheat and grind into small flour crumb in a coffee grinder. If ready flour is taken, sift it. Connect with wheat.
2. Break eggs into a bowl and add milk and sugar. Stir with a mixer. 3. Fill in the same flour and baking powder, mix to a uniform consistency.
4. Leave the dough to swell the grains of buckwheat for 15-20 minutes, cover the bowl with a lid.
5. Grease the baking pan 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 rises and gets a ruddy crust on top, pull it out of the oven and let it cool.
Sponge cake on hot milk with chocolate icing
Ingredients:
• 310 g of dark chocolate;
• 255 g butter;
• 260 g sugar;
• three chicken eggs;
• 120 ml of fat milk;
• baking powder;
• vanilla;
• 170 g of wheat flour (top quality);
• 200 g blueberries;
• 5 ml liqueur;
• 20 ml of sunflower oil.
Cooking Method:
1. Mix boiled milk with butter (60 g) and heat a little more. Oil should disperse.
2. Break eggs into a bowl. Add sugar (150 g) and vanilla. Beat a little until a homogeneous consistency.
3. Pour the flour and baking powder into the egg mass. Mix.
4. Add milk with butter and mix.
5. Cover the baking dish with special paper and oil it with sunflower oil.
6. Pour dough onto paper. Spread evenly, helping yourself with the spatula.
7. Put in a hot oven at a temperature of 180-200 ° C.
8. Bilberry sort, wash and a little dry. Grind into a puree in any convenient way.
9. Mix the blueberries with the sugar left and put on a low heat plate. Bring to a boil, stirring. Boil a few minutes. When the mixture begins to thicken, turn off the heat and cool slightly. Add liqueur and mix. Bye for now.
10. Break chocolate into slices and place it melted 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 sponge cake out of the oven. Cool for half an hour and pull out of the mold.
14. Cut the sponge cake into two plates and spread with the sugar-blueberry syrup.
15. Connect the layers of biscuit. 16. Brush with chocolate icing on all sides and refrigerate until it hardens.
Sponge cake with milk and chocolate
Ingredients:
• baking powder bag;
• one and a half cups of wheat flour of the highest quality;
• 20 g of not sweet cocoa;
• 100 g of sugar;
• 130 g dark chocolate;
• 50 g butter;
• three chicken eggs;
• 50 ml of milk.
Cooking Method:
1. Break dark chocolate into slices and mix with butter. Put in a water bath. Heat until the slices melt.
2. Beat the sugar with the eggs until smooth.
3. Add milk to the sugar. Mix it up.
4. Sift the 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 in a lined with a special paper form and smooth out.
8. Put in the oven bake at a temperature of 180-200 ° C.
Sponge cake with milk, 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 wheat flour of the highest quality;
• 10 g peel tangerine or orange;
for cream:
• three eggs;
• 100 g of sugar;
• bag of vanilla;
• 100 ml fat milk or cream.
Cooking Method:
1. Oat flakes grind into flour in a coffee grinder. Mix with flour and soda. All together sift through a fine sieve.
2. Beat the sugar with the eggs. Add pre-crushed mandarin and orange zest.
3. Boil milk and cool. It should be hot, but not burning. Otherwise the eggs will roll.
4. Add milk to the sugar mass and mix.
5. Now batch flour and mix.
6. Knead the dough. Set aside for a few minutes to “ripen”.
7. Send the dough into the mold and bake until cooked in a hot oven at 200 ° C.
8. Leave the sponge cake to cool. And then cut into cakes.
9. For cream, separate the yolks and whites.
10. Protein whip with sugar to a good foam.
11. Combine yolks with milk and put on moderate heat. Be sure to stir with a whisk. Boil until thick. Strain. Slightly cool. 12. Combine the yolks with the whites and beat the minute again.
13. Spread cream cakes and mix. Leave in the refrigerator for cooling for a few minutes.
Biscuit with sour milk and poppy
Ingredients:
• 300 g of wheat flour;
• 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. Stir sour milk with butter. Add eggs and sugar. Beat a little with an ordinary whisk.
2. Mix flour with baking powder.
3. Combine the egg-milk mixture and the dry ingredients. Knead a little watery dough.
4. Mack grind in crumb or crush in a mortar with a small amount of sugar.
5. In the finished dough, add the poppy and mix so that it is evenly distributed on the dough.
6. Transfer the dough into the butter form and bake until cooked in a hot oven at a temperature not exceeding 200 ° C.
Sponge cake with milk - tricks and tips
• 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 sieved.
• While cooking baking, it is better not to open the oven, otherwise all airiness will be disturbed.
• Biscuit will be softer if you use milk for it more fat.
• Dough molds should be placed in a preheated oven only.
• Chilled biscuit can be cut into pieces and form a cake.
