There is nothing easier than making a homemade biscuit.
It can be eaten just like that or used to make cakes.
Instead of regular cake, try making honey biscuit.
If you like honey, then you will be delighted with baking.
Honey biscuit - general principles of preparation
To bake a high, magnificent sponge cake, you do not need to have a special culinary talent or great experience. An excellent honey biscuit will turn out the first time, if you follow the cooking technology.
For an ordinary biscuit, you only need three ingredients: eggs, sugar and flour. For honey biscuit some more honey will be needed. Whether to separate the proteins from the yolks, decide for yourself. Try both options, compare the result and do as you see fit. But remember that well-knit eggs and without separation will give a high stable consistency.
If you want to try new tastes or experiment, then you can cook honey biscuits by adding dairy products, boiling water, nuts to the ingredients. Any of the options has a right to exist.
You can bake a biscuit in the traditional way, in the oven, or in a slow cooker. The baking time in the oven depends on the size of the mold and the amount of dough. On average, at a temperature of 200-220 ° C, cake is baked in 40-50 minutes.
Classic honey biscuit in the oven
This recipe for a honey biscuit melting in your mouth is simple, understandable, and does not require special investments. It turns out delicious cake - fragrant, soft, very pleasant to taste. If you do not want it to be very sweet, reduce the amount of sugar as you wish.
Ingredients:
• four chicken eggs;
• one and a half cups of premium white flour;
• a glass of sugar;
• three tablespoons of honey;
• a teaspoon of butter.
Cooking method:
Divide the eggs into squirrels and yolks.
Sift flour through a frequent sieve.
Beat whites in a dense foam of milky white color.
Without stopping to work with the mixer, gradually add sugar. It should turn out to be a taut, elastic mass that holds its shape well.
Add the yolks to it, beat for 2-3 minutes.
Enter honey, beat again until the egg-honey base becomes homogeneous.
Add flour in parts by switching the mixer speed to low speed.
Line the bottom of the mold with parchment paper, grease with a piece of butter.
Bake for about 45 minutes. Readiness check with a wooden skewer or match.
The biscuit is ready when it is well browned.
Let the cake cool in the oven and only then remove from the mold.
Custard honey biscuit in a slow cooker
Especially fragrant is the cake baked according to this honey biscuit recipe. If there is a multicooker in the kitchen, cooking it will be very simple. The sponge cake will not burn, inside it will be baked, and it will turn out delicious. Please note: the amount of honey in this recipe is large. Therefore, those who do not like sweets should adjust the amount of sugar.
Ingredients:
• five medium sized eggs;
• six tablespoons of honey;
• a glass of sugar;
• 2.5 cups flour;
• a teaspoon of baking soda;
• a tablespoon of vegetable oil.
Cooking method:
Put honey in a saucepan, add soda and mix.
Warm the honey with soda over low heat until the mass begins to grow and darken. Stir it several times with a spoon.
Beat the eggs, not dividing into proteins and yolks, beat with a mixer so that a dense mass is obtained. When turning the bowl over, well beaten eggs should not fall out.
When the honey in the stewpan darkens, it must be laid out in sweet sugar and mixed.
Add flour in small parts and mix it with the base manually. Movements should be smooth, confident, "folding", that is, from the bottom up.
Ensure that the bubbles that form when the eggs are beaten do not burst.
Lubricate the multicooker bowl with oil.
Gently pour the honey-biscuit dough.
Lock the lid, bake the biscuit for 65 minutes on the appropriate program.
After disabling the program for 15 minutes, do not open the lid of the device, let the cake strengthen. Then open the lid and let the cake stand for 10 minutes.
Tilt the cake into a steaming container.
Put the biscuit on the wire rack so that the bottom does not become damp.
Allow to cool completely.
Honey sponge cake with nuts
The most delicate sponge cake with nuts is a real pleasure. You can take any nutty filler, and replace regular sugar with brown.
Ingredients:
• four medium eggs;
• two hundred grams of flour;
• two hundred grams of sugar;
• one hundred grams of honey;
• one hundred grams of walnuts or hazelnuts;
• a teaspoon of baking powder.
Cooking method:
Chop nuts with a sharp knife. Pieces should not be too small.
Drive sugar and eggs into a dense, elastic foam. The mass is ready when it has brightened and became thick. This usually takes 10 minutes.
Without turning off the mixer, add the entire amount of honey to the bowl at once. Honey must be liquid.
When the mass becomes homogeneous again, turn off the mixer.
Pour the flour in three to four doses, gently stirring with a spatula.
Add nut crumbs, mix.
Bake in a greased form until cooked in a preheated oven.
Only fully cooled cake can be removed from the mold. Separate it from the sides with a sharp knife.
Kefir honey sponge cake
Not quite an ordinary cake will turn out if kefir is added to the biscuit dough. Try to cook honey biscuit according to this recipe - the result will pleasantly surprise you.
Ingredients:
• two eggs;
• two glasses of kefir;
• two glasses of flour;
• one and a half glasses of sugar;
• two tablespoons of honey;
• bag of baking powder;
• oil to lubricate the mold.
Cooking method:
If honey is too thick, send it to a water bath.
While honey is heating, beat the squirrels into a dense, dense mass.
Whisk the yolks separately, adding half the sugar.
Pour kefir and spread honey into sweet yolks, bring the mass to homogeneity.
Sift flour by adding baking powder to it.
In small portions, pour flour into the yolks, mixing the mass with a mixer.
Put proteins in the dough and mix with a wooden spatula.
Mix gently, carefully, otherwise the air bubbles in the proteins will collapse and the biscuit will not rise.
Bake a biscuit in two steps, dividing the dough in half.
Cool the cakes, remove from the mold.
Boiled honey sponge cake
This variant of honey baking has an unusual taste. The cake that results is especially good as a base for the cake. You can make any cream by adding dried fruits, nuts, chocolate chips. It will make a wonderful cake.
Ingredients:
• two eggs;
• a glass of strong tea leaves;
• a glass of boiling water;
• half a glass of honey;
• an incomplete glass of sugar;
• a tablespoon of baking powder;
• a third glass of vegetable oil.
Cooking method:
Pound honey with soda. If necessary, melt the candied honey first.
Combine flour with baking powder, sift.
Beat eggs with sugar in a dense dense mass.
Mix eggs, honey, tea leaves and flour mixture in a bowl.
Stir everything well.
Gently pour boiling water and oil, mix.
Pour the mixture into a greased dish and bake until tender.
Honey sponge cake with sour cream
If you add sour cream to the pastry, the cake will be tender, with a distinct creamy note. Be sure to try making honey biscuit for this recipe. It is very tasty in itself.
Ingredients:
• two large eggs;
• one hundred grams of sugar;
• one hundred twenty grams of honey;
• two tablespoons with a slide of a spoon of sour cream;
• tea boat soda without a slide;
• one hundred sixty grams of white flour.
Cooking method:
Beat, not sharing, eggs with honey and sugar.
Add sour cream and soda (you do not need to extinguish with vinegar), mix well.
Enter the sifted flour, stirring the dough with a spoon or spatula. The consistency should look like a dough for pancakes.
Cover the mold with baking paper, grease the bottom with oil.
Pour the dough into a mold.
Bake in a preheated oven until a light golden color appears.
Honey Biscuit - Tips and Tricks
You can take any honey for baking: linden, forbs, buckwheat. If the product is sugared, be sure to melt. It is best to do this in a water bath: this way the honey will not burn and will not deteriorate.
The color of the finished honey biscuit also depends on honey. The darker the honey, the darker the baked cakes will be. By the way, the aroma of ready-made pastries will also depend on the variety of honey.
Starting to cook a biscuit, immediately turn on the oven for heating. The dough is cooked very quickly, and he can’t stand at all. if you don’t immediately send it to the stove, then the air bubbles simply burst. As a result, the cake will not be tall, airy, tasty. Only send dough to a preheated oven.
Strictly follow the technology of baking: you can not open the oven in the first half hour after the start of baking. The difference in air temperature will ruin the splendor of the biscuit.
Scroll the mold with the poured dough several times clockwise so that the mass is distributed evenly, there is no peak in the center. Put the form in the oven carefully, do not disturb the capricious mass, otherwise it will settle.
If you plan to eat a biscuit as an independent baking, you can cut it warm and serve with milk, tea, coffee or kefir. But if the cake is the basis for the cake and needs to be cut, be sure to let the biscuit cool completely. So that the cake does not crumble, you can cut it in 6-8 hours.
To make it easier to get the biscuit out of the mold, you can put crossed strips of parchment paper protruding beyond the edges of the mold on the bottom. Pull for them, and the biscuit can easily be removed, put on a plate.
From the finished sponge cake, you can make not only cakes, but also cakes by cutting it into strips, triangles, squares.
