Milk-impregnated biscuit

Milk-impregnated biscuit

Category: Bakery products

Ingredients
Wheat flour	2 tbsp. (250 ml)
Salt	pinch
Sugar	2 tbsp. (250 ml)
Egg	6 pcs.
IMPREGNATION
Condensed milk	1 can
Vanilla
DECORATION
Any to taste I have a walnut, raisins, 2 pcs. kiwi

Cooking method

• I did it in a small cartoon.
• Divide the eggs into yolks and whites. Grind the yolks with 0.5 tbsp of sugar until the mixture turns white. 5-8 minutes with a spoon.
• Beat the whites (I use a mixer) for 3 minutes with a pinch of salt, until they become foam. Then whisk, gradually adding the remaining 1.5 tablespoons of sugar in a quarter cup. Minutes 10-12. Proteins get tough.
• Mix the yolks and whites with a spoon (not a mixer), then gradually stir in the flour in a quarter of a glass with a spoon, carefully, in a circular motion.
• Lubricate the saucepan with multi-rast oil refined, it is desirable to grease the lid too, the biscuit rises high and can rest against it.
• Baking 60 + 30 min. Do not open the lid while baking.
• MY RECOMMENDATIONS
• 6 eggs is the maximum for a small multi. You can bake 3 eggs, reducing the amount of flour and sugar by half, then the baking time will be 50 minutes.
• I prepared this biscuit without cream, only with milk impregnation. I found the recipe in an old book from 1960. Pour 3 cups of boiling water into a jar of condensed milk. Add vanilla, let cool, and saturate the cakes generously.
• I didn’t take the biscuit all the milk, about 2-2.5 cups, I drank the rest :) There were 4 cakes.
• The book offered another option for milk impregnation -
• Bring 3 cups milk to a boil with 1 cup (250 ml) sugar. But I did it with condensed milk.
• I sprinkled the cakes with walnuts and raisins, and cut the kiwi into wedges. Any imagination is yours.
• Top covered with chocolate icing-2 tablespoons of dry cocoa + 2 tablespoons of sugar + 1 tablespoon of refined butter + a few beds of boiling water per eye, to the desired consistency.

Note

My comments - I liked it. wet biscuit, cool with a milky flavor. Only the cakes were not firmly stuck to each other, separated. But nothing, it was more convenient to eat - he turned out to be tall.

You can calmly make 2 different cakes, now the field for activity is vast, and marmalade and a bird and ...

natamylove, thanks for a very interesting recipe, especially the impregnation idea. I would like to clarify the details. Is the recipe given for one cake or did you just cut the biscuit into cake layers?
And yet, impregnation is when the cake is doused with a mixture or immersed in it? How do you see how much cake you took? And when is the impregnation enough?

This turned out for me 1 cake by 9 cm, and I cut it into 4 parts.
That is, such a thick crust is obtained from 6 eggs. This is my second cake according to this recipe, the first time I divided it into 2 cakes, but since childhood I have a craving for large sizes :) I like everything to be big, so that the eye rejoices
As for the impregnation, in no case immerse the cake in the porous milk-biscuit and absorb liquid strongly, it may fall apart.
I soaked the first cake on the dish and water it with tablespoons evenly, then immediately put raisins, nuts, etc. on top of the second cake bed, press down a little and water it again with tablespoons of milk ... and so on.
The photo shows that there is milk on the dish. That is, it even dripped from me, that is, it watered generously, but the biscuit is not afraid of a lot of liquid, it only becomes tastier. in total it took me 2.5 cups of milk, just right.

I screwed up 6 biscuits before, here for sure, I've already baked 2 times.
And my friend beats eggs with her hand, I ate her biscuit, by the way, she made me a few clarifications, thanks to which I began to get it. Previously, I did not report flour.

here's another one turned out
this time impregnated differently

1 cup boiling water + half a lemon, cut into wedges + 3 teaspoons of sugar + vanilla. Gave it to brew, just cooled down. (Then ate lemons), used liquid.

The biscuit was cut into 4 cakes, first 4 tablespoons of the impregnation evenly over the crust-cream on top, then again the cake-soak with 4 tablespoons of the impregnation and cream on top, etc.
Then the whole cake was well coated with cream and sprinkled with waffle crumbs.

Regarding the cream, for the first time I made a PROTEIN COOKED CREAM, I am delighted with the cream, I was afraid to do it for a long time, but it turned out to be not difficult and it worked the first time, only a mixer is needed. Very tasty and most importantly, it turns out a lot.

I took the recipe from the cooking
Protein custard
Author Brusnika with "Thank you very much!

4 squirrels, 70 ml. water, 200 gr. Sahara
Boil the syrup from water and sugar, stirring constantly. Check the syrup for readiness, so if you drop a drop on a plate and touch the drop with a dry finger (carefully hot) or with a dry spoon and slowly lift your finger from the drop, a "string" of syrup should be pulled by your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you don't cook it, the cream will be liquid, if overcooked it will become sugar. While cooking the syrup, at the very beginning, carefully remove all the saccharins from the sides. Beat the whites at the same time, start whisking at low speed for 1 minute, then increase the speed to maximum and beat until firm foam, add 1 tsp. sah. powder and beat for a few more minutes. The syrup and proteins must be prepared at the same time. Then, in a thin stream, introduce the syrup into the whites, constantly whisking at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes. In 4-5 minutes. add dry lim until the end of whipping. acid on the tip of the knife. It is important when boiling the syrup, do it with dry hands, in order to avoid water droplets getting into the syrup.

*** The cream is just awesome!

the cream was made exactly according to the recipe not a step to the right not a step to the left

just at the end of cooking, I added 50 grams of white coconut to it - it turned out to be a Rafaello biscuit

Thank you very much for the recipe! I did it in my cartoon, but reduced the ingredients by 2 times. It turned out great! A stunning protein cream! In spite of the fact that I made a great trick with him (I already beat the whites and found out that the stove under the syrup was turned off). But my husband suggested that the cream was baked in the oven. So something unusual happened. There is no photo. Did not have time.

I will repeat in the main temka - your milk biscuit - MIRACLE! My men are grumbling him for the third day in a row, and the youngest said - I've dreamed of this for six months!
Thank you so much for the recipe! True, my cream was asked for a spicier one - condensed milk + butter. They love this one!

natamylove, Natasha, what a fine fellow you are! (y) What a great biscuit!
And the protein cream recipe is amazing! I really want to try! Do you think I can make a biscuit in the oven! Can the recipe be adapted somehow? Soon my husband has a birthday, I want to bake such a cake.

no, the recipe is the same, I baked in a split mold for 12 eggs. The main thing is not to open the oven door for 30 minutes during cooking. And observe the proportion-for 3 eggs-1 faceted glass of flour.
And it is desirable, if you do it for the first time, rehearse, so that there is no incident. And the temperature is 220 degrees.
There was a girl, she baked 3 cakes on a baking sheet, each for 5 eggs. In one I added poppy seeds, in the other, lemon zest, and in the third walnut. He was so HUGE !!!

Natasha, and sugar is also 1 glass? Is it not very sweet after impregnation?

yes, always a glass, it is not sweet, especially since I often put lemon zest in dough or cream.
The amount of sugar will affect the stability of the protein foam.And therefore, how the biscuit rises. After all, they don't put soda in it. Do not skimp on sugar, because we do not eat a cake every day, on holidays (we still overeat on these days), it should turn out. I tried to reduce sugar, but the protein foam was not the same, not dense. It's like with eclairs, slightly out of proportion, and nothing comes of it. Now I'm going to do it just. I will try the new cream and post the results.

And my mom bakes apple pie with this recipe since her youth. The ratio is the same: 3 eggs, a glass of sugar, a glass of flour and 3-4 sour diced apples. Bake at 175-180 degrees 35-40 minutes.
True, I have not tried it in the cartoon yet

A land mine! Well, how can I keep my fists for you! I didn't even have a thought that you might not succeed. He is a biscuit - so - all the resulting... It seems to me that the main thing is to beat the proteins well, and mix gently, but do not look ahead of time into the multicooker. Will you show a photo of huge incarnations?

photo of course I will show! I just took out a saucepan right now, it will cool down a little, I will take it out of the saucepan and click and I have already poured boiling water over the jelly, now it's the turn for squirrels and decorate
only now the biscuit did not rise to the roof, three quarters of the pan in total, but I have a big cartoon

but mine, with lemon curd and lemon mousse inside. He is -3 days old, and he has not yet been cut. Because of the Easter cakes. Tomorrow there will be a cutter and impressions.

oh, I laughed at my work of art, honestly! right now I will tell you my epic, maybe I will raise the mood of someone - laughter is good for health!
Let's start with the fact that I baked my biscuit for only 65 minutes (I looked into the recipe 25 times, but for some reason I skipped the line with the baking time 60 + 30) in general, my biscuit turned out to be light, in principle, as befits the name " lactic"
here is my biscuit already cut:
I brewed bird milk, according to the simplest recipe: whisk the proteins with sugar (4 proteins left after the pasque), beat well and pour in the diluted gelatin. there was no gelatin at hand, but there was an old lemon jelly. so I diluted it, only made it more concentrated than according to the attached recipe. for some reason, the color turned out to be not yellow at all, more like the color of strawberry jam, but on the total mass of proteins, my bird's milk turned out to be a pretty decent shade
Of course, I didn't have a detachable form of the required height, so I adapted a saucepan from a multicooker for this case. I just laid two strips of foil (criss-cross), so that the sides were more authentic - I still foresee the morning release of my wonderful cake to freedom
here is my saucepan:
I soaked my biscuits with condensed milk and water, immediately in a saucepan. and between the cakes posted poured distributed Well, I don't know how to call it correctly, in general, between the cakes I have 2 layers of bird milk. on the top cake I tried to depict something artistic from thinly sliced ​​kiwi and banana. I am an artist from the word "hudo", so I began to worry a lot about my jelly top as planned ...!
now the most comical moment, the moment of pouring the top of the cake. Let's start with the fact that I already had an almost full pan, and I had to pour out a little less than 500 ml of peach jelly. I started with a spoon and realized that the jelly is successfully absorbed into the top cake! It was too late to think of another layer of something to cover the cake and prevent further absorption, and I quickly poured out all the remaining jelly. within a couple of minutes all my jelly successfully went to the bottom, I can't even imagine where it concentrated as a result, and only a biscuit remained on the surface with pathetic attempts of a fruit still life for my happiness, I did not use all the bird's milk, I put it aside (I I also have a sweet tooth with experience, I can not deprive myself of a sweet one) - with these remnants I smeared the top.
now my cake is on the balcony, freezing, until morning ...in the morning there will be a second episode - to cheer up the family with your work of culinary art! The only thing that pleases me is that I made the cake just like that, not for the guests - to screw it up, so at least in front of my own people should I put it in the refrigerator? it’s safer, otherwise it’s not winter, it suddenly doesn’t freeze ...
here is my "pot"

oh, we extracted this miracle
in principle, if you paint it with cream, it will be a masterpiece!
jelly honestly went to the bottom, it is not visible, but it tastes like
here is my unadorned cake, so we will
yonder, at the bottom of the saaaam, the orange strip is jelly
Well, I'm not an expert on cakes!

I add a photo in the context of the jelly, it turns out that it also saturated a couple of cakes along the way
oops ... the radical doesn't work ... okay, I'll add it in the evening

[fugaska]

fugaska ! Bravo! It looks beautiful, tasty - and this is the main thing. Cakes are made at exhibitions after a lot of experience and education
I also said - I'm not a pastry chef, I'm probably a baker, but - I found a way out myself. Delicious and !!! unusual - jelly-soaked cakes! but not every pastry chef will think of this!

[fugaska]

fugaska, super, this is the size, and how much delicious between the cakes and in them.
Will you show the cutter?

here is my yesterday's masterpiece it is very clearly visible how my biscuits were soaked in jelly, but I have already taken note of this impregnation option - together with impregnation from condensed milk, it turns out gorgeous!
and when I cut it, the bird's milk came out a little, apparently crushed the cakes with a knife strongly, did not calculate

the height is certainly impressive, almost a full multicooker !!!

natamylove, the recipe for bird milk for the lazy is very simple. proteins + sugar + gelatin. let me write in detail right away
pre-prepare gelatin.
option 1: 1-2 tbsp. l. pour gelatin 0.5-0.75 cups of cold water, leave for 40 minutes, and then dissolve in the microwave or on the stove and cool.
Option 2: take a bag of jelly (in my case, lemon jelly), fill it with hot water, but not more than one glass of water, about 2-3 times less than according to the recommended recipe, stir and cool.
beat the whites with sugar (at the rate of 3 tbsp. l. per one protein), in my case it was 4 squirrels and 12 tbsp. l. Sahara. when the whites "stand", this is about 15 minutes at full power of the mixer, gently pour in the gelatin and beat with a mixer for another minute to mix well.
and now how much imagination is enough! you can coat the cakes inside the cake, you can only make the top layer of bird's milk (and, by the way, you can make the cake on the remaining yolks), you can put it in the creamery, and with multi-colored fruits, you can make a two-layer dessert in the creameries: below the jelly, on top of the bird's milk (or vice versa ) - a lot of options !!!
by the way, chocolate icing in combination with bird's milk is something !!!

I baked a sponge cake on eggs from domestic chickens - it turned out so yellow.
with custard protein cream.

[natamylove]

Thank you so much natamylove for a wonderful biscuit recipe in MV. Yesterday MV for 2.5 liters. just bought it and everything worked out. I didn't bother with the cream, I just bought dr. otker powder "Vanilla cream", cut pineapples from a jar into the finished whipped cream, and poured pineapple juice on the biscuits. turned out a tall cake, put it in the refrigerator until tomorrow. I was making a half recipe. For some reason, my biscuit was not fried in 60 minutes, it remained white. But tall, very well baked and not a donkey. I bought MV for a healthy diet, and I myself hit the cakes to bake a sponge cake and a curd cake, the same gagging.
Here's my biscuit cake.

I made this biscuit again today, now exactly following the recipe - mom-dear, how sweet it turned out !!! Last time I did it according to my proven proportions: for 1 protein, 3 tbsp. l. sugar (to be on the safe side, I added two more spoons, rounded it up, so to speak). the result of the last time I was very encouraged, but today's experiment ...oh, I should eat now, so that it doesn't stick together anywhere! from the layers there was only impregnation, well, I had nothing at hand except apples, and they are too tough for the layer
in general, now I will half the sugar, definitely

[natamylove]

natamylove , thank you very much for the kind words

fugaska, it seemed to me that with sugar too much. I will take note of your recommendation. Today I tasted my cake very sweetly, and my family says that they like it, which is so sweet, but my IMHO sugar needs less definitely. And so the biscuit itself turned out to be beyond praise. Well, I didn't make the cream sweet, it dilutes a little and pineapples give sourness.

I always add lemon zest to the biscuit
I just love this combination of biscuit dough with lemon,
maybe that's why I don't notice the sweets, but I'll try to put less too.

baked a biscuit with berries
put less sugar, as advised above
it turned out just super
you can correct the recipe, for 3 eggs, 3 tablespoons of sugar.
when beating eggs, at the end I add 0.5 tsp of lemons - firstly, the eggs "STAND" better, and secondly, the sourness in the dough is pleasant.

berries are black currants. but also baked with mulberry.
+ walnut.
I didn't use any cream, now I don't want summer.

such a nice biscuit for tea.
I immediately cut it into cookies, left it chopped until morning, it did not stale.

somehow more pleasant biscuit dough for me than charlotte dough.
usually berry dry pies are made with charlotte dough, but I liked the biscuit better.

Did I understand correctly, you do not need to add baking powder to the dough?

Yes, that's right, only whipped eggs.