Biscuit recipe is simple in sour milk. Sour milk biscuit: recipe with photo
We offer a simple recipe for "disposal" of acidified milk - a delicate, airy biscuit soaked in sweet cream. The rich dark brown shade of the cakes looks very impressive against the background of a light cream, and if you make a bright accent, for example, decorating baked goods with colorful berries, the product takes on a festive and presentable look.
Thus, at the same time we solve two problems at once - we get rid of sour milk and please the household. delicious surprise! Let's find out how to make a sponge cake quickly, easily and flawlessly.
Ingredients: 
For biscuit:
- sour milk - 200 ml;
- flour - 280 g;
- granulated sugar - 200 g;
- eggs - 3 pcs.;
- cocoa powder - 50 g;
- salt - a pinch;
- baking soda - 1 tsp;
- baking powder - 1/2 tsp;
- vegetable oil- 125 ml.
For the cream:
- thick sour cream - 500 g;
- cottage cheese - 400 g;
- sugar - 200 g
Sponge cake with sour milk recipe
How to make a sponge cake with sour milk
- First you should do chocolate dough... To do this, mix cocoa powder with granulated sugar, soda and baking powder in a convenient deep container.
- Sift flour into a mixture of dry ingredients.
- In another bowl, we combine the wet components: beat the eggs until light foam, add sour milk and vegetable oil.
- Next, pour the dry mixture into the milk mixture. Stir the dough until it becomes a uniform dark brown color, then pour the viscous mixture into a detachable oiled mold and send it to the preheated oven. We bake a lock for 30-35 minutes at 180 degrees. Readiness can be easily checked with a regular toothpick by immersing it in the center of the biscuit: the product is ready if the toothpick remains completely dry.
- Now let's prepare a simple biscuit cream. We mix cottage cheese with sour cream and sugar. Cottage cheese can be combined with sweet curd mass, but in this case, you should reduce the portion of granulated sugar. Beat the ingredients until smooth. Now thick sour cream for biscuit cake ready!
- After cooling completely, remove the biscuit from the mold, and then carefully cut it into two cakes with a sharp knife. We place one cake in a split form. Apply sour cream (about 1/2 serving). Next, lay out the second cake, lightly pressing it with your palms. Distribute the remaining cream on top.
- We put the cake in the refrigerator for several hours so that the simple biscuit cream hardens. Then we remove the detachable side and decorate the cake. For decoration, you can use fruits, berries, pieces of chocolate or shavings, thick syrups, fruit toppings, etc.
We cut a spectacular cake into portioned pieces and we will organize a tea party! Enjoy your meal!
Ingredients:
Biscuit:
280 g flour
50 g cocoa,
1/2 tsp baking powder,
a pinch of salt,
1 tsp soda,
200 g sugar
3 eggs
125 ml vegetable oil
250 ml of sour milk.
Cream:
2.5 glasses of milk
0.5 cups of sugar
4 tbsp. l. flour,
1 egg,
1 tsp vanilla sugar.
White and dark chocolate for decoration!
Cooking method:
Stir dry dough ingredients.
Beat eggs, vegetable oil and milk in a mixer. Pour dry ingredients into this mass and mix again.
Pour the dough into a greased pan. Bake at 180 C for 35 minutes. Ready biscuit leave in the form until it cools down!
Cream: Boil 1.5 cups of milk with sugar.
Beat the remaining milk with egg and flour until smooth.
Gently pour the resulting mixture into the boiling milk.
Reduce heat to low and cook, stirring continuously, for 7-8 minutes until the cream thickens. Remove from heat and let cool completely!
Using glasses of different diameters, cut circles from the biscuit. Cut each circle in half lengthwise.
For mushroom cakes, you need 3 small mugs and 1 large one. Collect the fungi, smearing with cream - 2 small circles - "leg", then a large one, and then again a small one - "hat". Grease the top of the cake generously with cream.
Melt 2 types of chocolate separately in a water bath! Grease the "leg" of the mushroom with white, and the "hat" with dark chocolate!
Bon Appetit!
Sponge cake without eggs: recipes, secrets, cooking tricks.
Light, fluffy biscuit dough can be made without eggs. This is an excellent base for muffins, cakes, rolls, which can be served even during fasting, if you use not milk as a base, but, for example, mineral water... Lots of a variety of recipes, ease of preparation, affordable products available in every home - bake delicious biscuit without eggs, everyone can do it.
Egg-free sponge cake - general principles
To make a biscuit without eggs a success, you need to figure out what role eggs play in the preparation of biscuit dough. Eggs serve as a binding component for all dough ingredients, and are also used to loosen the dough when the whites are saturated with air during beating. This means that to make a biscuit without eggs, you need to find a replacement for them: any other bonding product and a ripper.
It turns out that you can replace eggs with different products: for example, fermented milk, ordinary milk, vegetable oil, for softness and airiness, using soda slaked with vinegar or ordinary baking powder.
Also, the biscuit dough contains flour and granulated sugar. The kneading process is simple: all dry dough ingredients are mixed in one container, and liquid ingredients in the other. Sugar is poured into a liquid mixture and dissolved in it by whipping. Next, combine both masses and beat thoroughly again until smooth. Ready dough it should turn out without a single lump of flour and sugar grains. You can season the dough with spices for taste: vanilla, cinnamon and others.
The biscuit dough is poured into a greased and sprinkled form and sent to a preheated oven for about half an hour.
1. Sponge cake without eggs in milk
Ingredients:
Refined vegetable oil - 20 ml;
Concentrated milk - 350 ml;
350 grams of wheat flour;
Soda - 10 grams;
Acetic acid - 20 ml.
Cooking method:
1. Pour sugar into a large cup of milk, beat well with a mixer until the sugar is completely dissolved.
2. Add soda slaked with vinegar to milk with sugar, add pre-sifted flour.
3. All mix well until smooth for 7-8 minutes.
4. Pour the prepared dough into a deep baking container, pre-oiled and sprinkled with semolina.
5. We put the form in an oven that is hot to a moderate temperature and bake for half an hour until light brown.
6. After 30 minutes, pierce the biscuit with a toothpick, checking for readiness, if necessary, bake it.
7. Cut the finished biscuit into pieces, sprinkle with icing sugar.
2. Sponge cake without eggs in yogurt
Ingredients:
Half a glass of yogurt;
A pinch of potato starch;
Refined sunflower oil- 4 tablespoons;
Half a glass of flour;
400 g granulated sugar;
Baking soda - 10 grams
Cooking method:
1. Pour the yogurt into a small cup, add vegetable oil, granulated sugar, beat well with a whisk for about 10 minutes.
2. In another cup, mix flour, starch and soda.
3. Slowly pour the mixed dry ingredients into a cup with whipped curdled milk, beat well again.
4. Grease the baking dish with oil, sprinkle with semolina, pour in the dough and level with a wet hand.
5. We put the form in hot oven, adjust the heat to medium and bake for a little less than half an hour. Do not open the oven when baking.
6. Cool the baked biscuit, cut it into two parts, soak it with any impregnation or simply cut it into pieces, serve it as a sweet cookie.
3. Sponge cake without eggs with cinnamon on kefir
Ingredients:
Flour - 400 grams;
Soda - 10 grams;
Lemon juice - 10 ml;
Sugar - 250 grams;
Low fat fat kefir - 200 ml;
80 ml of sunflower oil;
Vanilla, ground cinnamon- 5 grams each.
Cooking method:
1. Turn on the oven to heat up to 180 degrees.
2. In a cup, mix all dry ingredients: flour, baking soda, vanilla and cinnamon.
3. Pour oil, vinegar into another cup with kefir, add sugar, mix thoroughly until sugar dissolves for about five minutes.
4. Slowly pour the resulting mass into the dry ingredients, mix well for about five minutes until bubbles form.
5. Pour the dough into a greased and sprinkled baking container, put in the oven for half an hour.
6. Take out the finished biscuit and leave for a while to cool, cut into small pieces, grease with any cream, serve.
4. Sponge cake without eggs with yogurt
Ingredients:
Yogurt without flavorings and colors - 250 ml;
4 tablespoons of sunflower oil;
Granulated sugar - half a glass;
A pinch of vanillin;
8 tablespoons of milk;
12 tablespoons flour;
Soda - 20 grams.
Cooking method:
1. Pour yogurt, butter into a small cup, add sugar, add vanillin, beat everything well for about ten minutes to get an airy mass.
2. Pour in prepared flour, baking soda, pour in milk, stir well for several minutes, then beat with a spoon for one minute.
3. Pour the dough into the prepared baking container, level with wet hands.
4. Put in a hot oven, bake for half an hour.
5. Cool the baked biscuit, cut into two cakes, coat with cream, decorate the resulting cake as desired.
5. Sponge cake without eggs in a slow cooker on mineral carbonated water
Ingredients:
Flour - 400 grams;
Mineral sparkling water - 250 ml;
5 tablespoons of granulated sugar;
Refined sunflower oil - 5 tablespoons;
Semolina - 150 grams;
10 grams of vanillin;
15 grams of baking soda.
Cooking method:
1. Pour flour, a little granulated sugar, soda, vanillin, semolina into a clean dry dish, mix well.
2. Pour any mineral water with gas into another cup, add vegetable oil and the rest of the granulated sugar, mix well until the sugar is completely dissolved.
3. Pour the resulting liquid mixture into a cup with dry ingredients, stir well with a mixer until a liquid homogeneous consistency.
4. Leave the dough for a few minutes to thicken.
5. Pour the slightly thickened dough into the prepared container of the multicooker, close the lid, adjust the "baking" mode and bake for one hour. After the signal from the multicooker, we check the biscuit for readiness in the usual way (with a wooden stick).
6. Take the finished biscuit out of the container, cool it, cut it into small pieces, sprinkle it with powdered sugar or grease it with some kind of cream, serve it like a sweet cookie. Or we cut into two even cakes, soak sugar syrup, glue with cream and decorate the cake of our own free will.
6. Sponge cake without eggs with jam
Ingredients:
6 tablespoons flour;
1.5 cups of milk;
5 tablespoons of sugar;
Soda - 10 grams;
Acetic acid - 10 ml;
Butter - a small piece;
Any jam - 30 grams.
Cooking method:
1. Pour milk into a deep metal saucepan, add sugar, beat the mixers for about ten minutes, until the sugar grains are completely dissolved.
2. Pour the prepared flour into the milk, mix well again with a mixer.
3. Add to the milk mixture slaked soda, beat again.
4. Pour the dough into a prepared deep baking container, add a little of any jam (currant, raspberry, strawberry or other), stir well with a spoon and put in a hot oven, bake for half an hour at 180 degrees.
5. At the end of this time, check the biscuit for readiness with a wooden stick, if ready, remove it from the container, cool and cut into pieces.
6. Serve as a sweet cookie.
7. Chocolate sponge cake without eggs
Ingredients:
Two glasses of flour;
Two glasses of lukewarm milk;
One and a half glasses of sugar;
6 tbsp. l. cocoa;
4 tsp baking powder.
Cooking method:
1. In a large bowl, mix the sifted flour with baking powder and cocoa powder.
2. Pour granulated sugar, mix.
3. Pour in milk, preheat it a little, beat with a whisk until sugar dissolves. The dough should be smooth with bubbles on the surface.
4. Pour the dough onto a form lined with oiled parchment, bake at 180 degrees for a little more than half an hour.
5. Cool the finished biscuit right in the oven, take it out.
6. Serve, cut into pieces, sprinkle with powdered sugar or pour liquid jam.
Choose only refined oil for making egg-free biscuits. Its advantages are that during heat treatment it does not foam and does not spoil the taste of the biscuit with the pronounced taste of sunflower.
In no case do not heat milk or any other liquid product in order to dissolve sugar in it, as this can ruin the biscuit, it is better to beat the dough as long and richer as possible, using, for example, a mixer.
Biscuit dough is not kneaded by hand, only a spoon, whisk or mixer at low speed.
The biscuit dough will not stick to the baking pan if it is thoroughly greased with melted butter and sprinkled with flour or semolina. You can also cover the form baking paper.
To make a biscuit without eggs fluffy and not a donkey when baking, you should not open the door when cooking oven... It is also recommended to remove the finished biscuit from the oven only after it has cooled down.
The finished biscuit is served as a cake, cut into pieces, or in the form of a cake, garnished whole or cut into cakes and soaked in creams. Bon Appetit.
Good afternoon everyone!
Fragrant, sweet pastries have always been considered a symbol of excess. This is not our daily bread, designed to maintain health and strength. Quite the opposite is true. Baking is served for dessert, for pleasure and is rarely associated with healthy eating... But a person is so constructed that he cannot always be correct. Even those who torment themselves with the strictest diets and careful calorie counting, no, no, yes, and indulge themselves with tiny portions of their favorite delicacy.
Ingredients:
300 ml of sour milk;
100 g granulated sugar;
1 tsp soda;
1 tbsp. l. cocoa powder;
1 tbsp. flour;
70 g butter and 200 g of boiled condensed milk for cream;
3-4 walnuts for decoration.
Beat the eggs, combining the whites with the yolks.
Add granulated sugar and whisk. It is necessary for the grains to dissolve.
Pour in sour milk.
Then add flour mixed with baking soda or baking powder. The dough should be pretty runny.
Add a little cocoa powder last.
Line a baking dish with baking paper. Pour half of the dough onto it and place in the oven.
The temperature should be set to 170 degrees. It takes about 15 minutes to bake one cake. Check with a match. In total, you will need two cakes for this cake.
During the break, you can have time to prepare the cream. The butter can be rubbed to melt faster.
Beat it together with condensed milk until smooth.
Grease each cake with cream and then fold them on top of each other.
Sprinkle the cake with grated nuts.