Milk is often used in the preparation of baking dough. Many recipes for biscuit in milk are an example.
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 in place of wheat. For example, take buckwheat, semolina or oatmeal. Vanilla sugar, liquor or chocolate will help to emphasize the exceptional 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!
Sponge cake on 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 need fresh. They can be whipped either, separating the whites from the yolks, or simply smashed, mixed to a thick foam with sugar. Milk should be poured into the dough portionwise so as not to spoil the airiness of the pie. It is advisable to take butter with a good quality and with a pleasant smell. It must first be melted and chilled to add to the eggs. Flour must be of the highest grade. It must 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 curl. 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 end of its shelf life.
Cook the biscuit until rosy. You do not need to overexpose, otherwise it will turn out dry. The finished biscuit should be allowed to cool and after it can be pulled out of the mold.
Sponge cake on 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 of 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% cream fat.
Cooking Method:
1. Rinse eggs in warm water and wipe with a towel. Separate squirrels and yolks.
2. Combine the proteins with salt and beat until a stable foam.
3. Mix the 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 on for five minutes.
5. At this time, turn on the oven to heat up to 180 ° C.
6. Carefully combine the proteins and the yolk mass.
7. Cover the pan or baking sheet with high sides with special paper and grease with oil.
8. Distribute the dough into shape.
9. Send to the oven for baking.
10. The finished cake will rise and be rosy. Pull it out of the oven and cool at room temperature.
11. To make a cream, sort the berries and rinse. Then place in a blender bowl and grind into gruel.
12. Add the rest of the cream ingredients to the berry puree and beat until smooth.
13. Put the cream to cool.
14. Then cut the cake from the cake and generously grease with cream. Put in the refrigerator for a few more minutes.
Buckwheat sponge cake in cold milk
Ingredients:
• 150 g of buckwheat or flour;
• 50 g of premium wheat flour;
• six chicken eggs;
• a quarter cup of cold milk;
• half a glass of sugar;
• bag of baking powder for the test;
• 15 g butter.
Cooking Method:
1. Sort buckwheat groats and grind into small flour crumbs in a coffee grinder. If finished flour is taken, sift it. Combine with wheat.
2. Break the eggs into a bowl and add milk and sugar. Stir with a mixer.
3. Pour flour and baking powder there, mix to a homogeneous consistency.
4. Leave the dough to swell buckwheat grains for 15-20 minutes, covering the bowl with a lid.
5. Generously grease the cake pan with butter and pour the dough there.
6. Send the dough to the oven at a temperature of 180-200 ° C.
7. When the cake rises and acquires a golden crust on top, remove it from the oven and allow to cool.
Hot chocolate sponge cake with chocolate
Ingredients:
• 310 g of dark chocolate;
• 255 g of butter;
• 260 g of sugar;
• three chicken eggs;
• 120 ml of fat milk;
• baking powder;
• vanilla;
• 170 g of wheat flour (highest quality);
• 200 g of blueberries;
• 5 ml of liquor;
• 20 ml of sunflower oil.
Cooking Method:
1. Mix boiled milk with butter (60 g) and warm a little more. The oil should disperse.
2. Break the eggs into a bowl. Add sugar (150 g) and vanillin. Beat a little until a homogeneous consistency.
3. Pour flour and baking powder into the egg mass. Mix.
4. Add milk and butter and mix.
5. Cover the baking dish with special paper and grease with sunflower oil.
6. Pour the dough onto paper. Spread evenly, helping yourself with a spatula.
7. Put in a hot oven at a temperature of 180-200 ° C.
8. Sort blueberries, rinse and dry a little. Grind in mashed potatoes in any convenient way.
9. Mix the blueberries with the sugar left and put on a weak plate heating. Bring to a boil, stirring. Cook for a few minutes. When the mixture begins to thicken, turn off the heat and cool a little. Add liquor and mix. Set aside for now.
10. Break the chocolate into slices and put to melt in a water bath.
11. Add butter to chocolate, mix.
12. When the creamy-chocolate mass acquires a uniform consistency, remove from heating.
13. Remove the finished biscuit from the oven. Cool for half an hour and remove from the mold.
14. Cut the biscuit into two plates and spread with sugar-blueberry syrup.
15. Connect the layers of biscuit.
16. On all sides grease with chocolate icing and refrigerate until it hardens.
Chocolate sponge cake
Ingredients:
• bag of baking powder;
• one and a half cups of wheat flour of the highest quality;
• 20 g of not sweet cocoa;
• 100 g sugar;
• 130 g of 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 slices melt.
2. Beat sugar with eggs until smooth.
3. Add milk to sugar. To mix.
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 form lined with special paper and flatten.
8. Put in the oven bake at a temperature of 180-200 ° C.
Milk sponge cake 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 premium wheat flour;
• 10 g of zest of mandarin or orange;
for cream:
• three eggs;
• 100 g sugar;
• bag of vanillin;
• 100 ml of skim milk or cream.
Cooking Method:
1. Grind oatmeal into flour in a coffee grinder. Mix with flour and soda. Sift all together through a fine sieve.
2. Beat sugar with eggs. Add pre-chopped zest of mandarin and orange.
3. Boil milk and cool. It should be hotter, but not scorching. Otherwise, the eggs will curl.
4. Add milk to the sugar mass and mix.
5. Now, add portioned 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 ready in a hot oven at 200 ° C.
8. Leave the baked sponge cake to cool. And then cut into cakes.
9. For cream, separate the yolks and squirrels.
10. Beat whites with sugar until a good froth.
11. Combine the yolks with milk and put on moderate heat. Be sure to stir with a whisk. Cook until thickened. Strain. Cool a little.
12. Combine the yolks with the whites and beat again for a minute.
13. Lubricate the cream with cakes and combine. Leave in the refrigerator to cool for a few minutes.
Sour milk sponge cake with poppy seeds
Ingredients:
• 300 g of 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 of poppy seeds.
Cooking Method:
1. Stir the sour milk with butter. Add eggs and granulated 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 liquid dough.
4. Grind the 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 into a smeared form and bake until cooked in a hot oven at a temperature not exceeding 200 ° C.
Milk sponge cake - tricks and tips
• Before you beat the eggs, it is better to cool the entire inventory to make the protein foam thicker.
• Before adding dry ingredients to the dough, they should be sieved.
• It is better not to open the oven during baking, otherwise all airiness will be disturbed.
• The biscuit will turn out softer if you use milk with a higher fat content.
• The dough pan should only be placed in a preheated oven.
• Chilled biscuit can be cut into pieces and form a cake.
