Coconut biscuit (muffin)

Category: Bakery products
Coconut biscuit (muffin)

Ingredients

Wheat flour 75 g
Coconut flakes 25 g
Softened butter 100 g
Powdered sugar 100 g
Egg 2 pcs
Milk 30 ml
Baking powder 1 tsp
Salt 1/2 tsp

Cooking method

  • Back in Soviet times, while studying at school, I tried to bake everything in a microwave (a novelty, at that time). ... So the closer the biscuit is to the "classic", the more "rubbery" it is at the exit - it loses too much moisture during lightning-fast baking. The addition of oil saves the situation, as already noted here. In addition, for each microwave it is necessary to adjust the time experimentally. Even the cakes for Napoleon were baked in the microwave - they were browned inside (they could even burn), outside they remained light (it turned out interestingly in the section).
  • Recently on the site I came across a recipe for coconut biscuit in the microwave (given in the instructions, it was posted by Yana). It was recommended to cover the baking dish with a lid. Here's what happened:
  • Coconut biscuit (muffin)Coconut biscuit (muffin)Coconut biscuit (muffin)
  • The recipe was posted by Yana (Tatiana) on the site, for which she thanks. Here is the original:
  • A recipe from a book for a microwave oven with my modifications. It cooks very quickly, in just 6 minutes. It tastes like a regular biscuit, only externally it turns out without a golden crust. Can be baked without coconut. Then you should replace 25 g of coconut with 25 g of flour, that is, take only 100 g of flour. If you just need biscuit cakes for the cake, then you do not need to beat the mass, but simply mix all the ingredients with a spoon and pour into the mold. And most importantly - do not keep the biscuit in the microwave for a long time, as it loses its softness. Normally, it should be tender and slightly moist.
  • Preparation: Margarine or softened plums. put butter in a bowl, add icing sugar. Stir with a spoon, add eggs. Beat the whole mass with a mixer. Add flour, coconut flakes, baking powder, salt. Pour in milk. Stir quickly with a spoon until smooth. Put in a dish suitable for microwave cooking. Grease the mold with a thin layer of oil so that the biscuit does not turn out "shaggy". The sides of the mold should not be very low, since the biscuit doubles in the cooking process. Place the dish in the microwave and cover with a microwave lid or cap. Cook for 6 minutes on Medium. After the signal, take out the biscuit and leave to cool in the mold until warm. Outwardly, the biscuit will look like a thick porridge, but inside it will be ready. A thin elastic crust quickly forms on its surface. Then turn the cooled biscuit onto a platter and decorate as desired.

Time for preparing:

6 minutes

Cooking program:

Medium mode

Note

Photo by Irin A.

Melanyushka
zalina74, thank you very much for the recipe! The biscuit turned out to be just a miracle, the taste cannot be expressed in words at all, it is unusual !!!
True, I did it in the oven, the microwave practically does not pull, the omelet is not baked either, you need to buy a new one.
I wanted to smear with cream and did not have time - they took everything out of the form, pulled it out of my hands in the literal sense of the word. I will repeat again and again!
zalina74
Yes, this biscuit is very tasty. I also bake it often. For example, for a chocolate fondue, it dilutes the acidity of the fruit
Anna1957
Quote: zalina74
Cook for 6 minutes on Medium.

How much is it in watts? I have a stove max. 700 W, and it is drawn that for 700 W 300 ml - 3 minutes. And the penultimate mode - 540W, it seems to me, is not enough. But I have not tried it yet, this is only theoretical reasoning.
Anna1957
I decided to try it. My changes: I beat eggs with a combine, took granulated sugar.and not powder, I took vegetable oil and reduced it by half (weighed on the scales, adding a tablespoon, 50g - 5 tablespoons), there was no milk - I added 4 (I don't know why, I probably got stuck in my head from another recipe - I got them here I subtracted several similar ones) spoons of water, salt - a small pinch. Poured the dough into a silicone mold, greased with vegetable oil (just in case). I covered it with a microwave lid (it turned out to be just in diameter) and set it to max. power 700w for 6 minutes. Increased by about 2 times. I pulled it out almost immediately, now it is cooling down on the grate. Now I wonder how he will cut.
Cut normally, few crumbs.
Irina.
zalina74, thanks for the recipe !!! Fast and tasty. We loved the biscuit.
I baked this biscuit for tea last night. The biscuit is delicious, tender, not dry, made with coconut flakes. Baked in a 20cm mold. The height turned out to be about 4 cm. We ate it like a cupcake, did not decorate it with anything, today there is nothing left.
Coconut biscuit (muffin)
Next time I will bake without coconut to compare the taste.
olgalapt
Thanks for the recipe, I tried such a biscuit at a party, and did not ask how it was prepared. Very tasty
elka34
I didn't succeed, everything seems to be elementary. I don’t understand, it was overcooked with me, that is, after 6 minutes it was already dense and rose poorly, mold diameter 20 cm, 750 W mode. I have either 750 or 600 watts. Next time I'll try a bigger baking powder and probably 600 volts. we will experiment.
Marya-83
Baked at 600 W for 5 min. Fits well, tender biscuit!
Marya-83
Baked several times, great recipe! Many thanks to the author!
Coconut biscuit (muffin)
elka34
Marya-83, Marina, in what form did they bake? Silicone? And what is the diameter and height?
Marya-83
I have the usual form for microwave ovens, or rather a container, rectangular 13x20 cm, height 5 cm.Heck in a bucket and in a silicone mold
arini
I baked this biscuit today. Or almost this one - made with margarine and sugar. I can't say that it has grown in volume, maybe slightly. But it was baked beautifully. There is another problem with him - they baked it in a silicone mold, into which they poured jellied meat with garlic on NG. I washed it with detergent and wiped it with vinegar, and I had it all this time on the street. Today I washed and sniffed again - there was no smell. But how does the biscuit "smell" now and the form itself? I'm afraid to try And I wanted to bake a cake in it, it's good that the defect has now appeared


Added Thursday, April 21, 2016 1:18 PM

Quote: arini
But how does the biscuit "smell" now?
a day later, the smell is practically gone and it is only on the topmost crust. The cake has good taste and proper friability, does not crumble Thanks for the recipe

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers