Menu
homeBakery products

Custard biscuit - basic recipe. Hot milk biscuit with mascarpone or ricotta cheese - fluffy and tasty Custard biscuit dough

Today for you, my successful experiment is a custard biscuit with hot milk: I described the recipe with a photo and a detailed description of the cooking process for all readers of the culinary site.

Wow, I haven't baked biscuits in the oven for a long time. Ever since a wonderful assistant appeared in my kitchen - a slow cooker, I have been preparing biscuits exclusively in it. In a slow cooker, such pastries turn out incomparable and very magnificent. Perhaps I would have continued to bake in it if I had not been interested in one interesting recipe.

Once in one magazine I read that it turns out that you can cook a custard biscuit. This shocked me a little, because biscuit baking is very capricious, and you just have to make a little mistake with sugar or mix in flour, faster than it should, and it will turn out not air baking, and the rubber sole, which will be impossible to eat. And here is a biscuit, also custard!

However, my curiosity won out. Moreover, my husband has a birthday today, and I promised him to bake delicious cake So I decided to try this recipe. Of course, just in case, I checked the presence of 6 more eggs in my refrigerator, so that in case of failure with this baking, bake a biscuit in a slow cooker. But I didn’t need them, because the custard biscuit in the oven turned out wonderful.

In general, this recipe has been tested and approved by me, and I recommend it to you too.

Milk custard biscuit baked in the oven is very tasty! I hope this recipe, like mine, becomes one of your favorites.

Ingredients

  • Eggs - 3 pcs. medium size
  • Sugar - 165 g
  • Homemade milk - 120 g
  • Butter - 60 g (fat content - 82%)
  • Baking powder - 6 g
  • Wheat flour - 165 g
  • Vanillin - on the tip of a knife
  • Salt - a pinch

Biscuit recipe with milk in the oven

  1. To begin with, we take a round form in which the biscuit will be baked, and cover it with baking paper. And immediately turn on the oven, let it warm up for now. In the meantime, we send to a slow fire to bask butter with milk. In a deep bowl, mix eggs, vanilla and sugar.
  2. Using a mixer (blender, whisk), beat it all into a fluffy white mass.
  3. Then add flour with baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
  4. In this dough, add almost boiled milk with butter 3 times. Mix carefully. Pour the resulting custard biscuit dough into the prepared form. We send to bake. It will take about half an hour (but you need to make sure that you are fully prepared with a wooden skewer). Set the oven temperature to 170 degrees.
  5. Let the finished biscuit cool down. And then from it you can cook, for example, biscuit cake. Make your favorite cream, cut the cake in half, grease it and let it brew a little. And you can serve it in this form for tea - so it is also very tasty, moderately sweet, with small pores.
  6. That's all, a delicious custard milk biscuit with milk is ready! As you can see, the process of its preparation is not too different from the preparation of a regular biscuit in the oven, so be sure to use this recipe and please yourself and your loved ones with delicious pastries!

Texture custard biscuit incredibly tender, the crumb is porous and airy.

To prepare the custard biscuit you will need:

For vanilla or chocolate:
4 eggs (first category, room temperature)
160 gr sugar
150 gr flour or 110 gr flour + 40 gr cocoa powder for chocolate biscuit
34 gr starch
1 tsp baking powder
50 gr butter
50 gr water

How to cook a custard biscuit

1. Turn on the oven to warm up to 170 degrees in convection mode.

2. Measure and mix all dry ingredients except sugar. Sift. Measure sugar in a separate bowl.

3. In a small bowl, mix water and butter.

4. Separate the yolks from the whites. Beat egg whites to soft peaks, then add half the sugar and beat until stiff, shiny, moderately strong foam.
Mix the yolks with the remaining sugar and beat until bright and fluffy.

5. Gently mix the whites and yolks, then add the dry ingredients and, keeping as much air as possible, mix the dry mixture into the dough so that there are no lumps.

6. At this time, put oil and water on fire and bring to a boil. When the dough is kneaded, pour boiling water with oil into it and quickly mix until smooth.
Send the dough into a mold with a diameter of 20 cm and bake for 15-20 minutes until a test on a dry stick.

7. Bake a biscuit either in a sliding ring lined with parchment, or in a ring made of very thick paper (whatman paper).
Allow the cake to cool after baking.
To cut the biscuit into even cakes, I use the simplest cotton thread: first, I make an incision around the perimeter with a knife, run the thread there and stretch it. As a result, the cut on the cakes comes out even and neat.






Enjoy your meal!

More interesting recipes baking

Cooking is an interesting and magical ritual during which you are your own magician.
We invite you to visit the stores of our partners, where you can find convenient and practical products for your new culinary exploits.
By purchasing goods from our partners, you help us publish even more interesting recipes from all over the world and delight you with these recipes!

Custard biscuit- Feel like a real confectioner! Recipes for custard biscuit and desserts with it.

Do you want to surprise your loved ones and cook perfect biscuit for a cake? We will share with you recipes for custard biscuit, which always turns out perfectly.

Custard biscuit - the basic principles of cooking

A classic biscuit is made from eggs, flour and sugar. But to make it perfect, you need some skill. If the dough is not kneaded properly, the biscuit may not rise or sink during baking. In addition, it turns out to be rather dry, which not everyone likes.

Custard biscuit has a light and airy structure, it always turns out tender, fluffy and quite moist. The cake rises evenly during baking. This is achieved by brewing the dough with a mixture of butter and water.

Dry ingredients are combined in a separate bowl. The yolks are separated from the proteins. The latter are whipped at maximum speed into a dense foam, gradually pouring half the indicated amount of sugar. The second half is added to the yolks and beaten separately until the mass becomes creamy and fluffy. Proteins and yolks are combined and gently mixed. Now gradually pour in the dry mixture, gently mixing with a spatula to keep the splendor of the dough.

Combine water with oil and heat in a water bath until boiling. Pour the butter mixture into the biscuit dough along the edge. Stir gently and quickly until smooth. The dough is poured into a mold and baked until done.

Recipe 1. Custard biscuit

Ingredients

one and a half stack. wheat flour;

vanillin - 5 g;

stack cane sugar;

three quarters of a pack of plums. oils;

eight eggs.

Cooking method

Break all the eggs into a deep bowl. Pour sugar into them and stir until it dissolves.

We put the dishes on the minimum fire. Beat the egg mixture continuously with a mixer or whisk. When the mixture turns white, remove the pan from the heat.

Continue beating the egg mixture until it triples in volume.

We combine the flour with vanillin and gradually pour it into the egg mass, kneading the dough, moving from the bottom up, trying to keep the airy structure.

Melt the butter and pour into the dough. Mix gently again.

Lubricate the form with oil and sprinkle the walls with breadcrumbs or flour. Carefully pour the dough into it.

We cover the form with a sheet of foil and tightly bend the edges. We put the biscuit for forty minutes in the oven and bake at 180 degrees. Do not open the oven door during baking and 20 minutes after!

Recipe 2. Custard biscuit with milk in a multicooker

Ingredients

two large eggs;

vanilla sugar;

two thirds stack. Sahara;

a pinch of kitchen salt;

half stack. milk;

one and a half glasses of flour;

60 g plum oil:

5 g baking powder.

Cooking method

Beat the eggs into a deep bowl, add sugar and beat the contents until the mass triples in size.

Combine flour with baking powder and salt in a separate bowl.

Pour the dry mixture in small portions into the beaten eggs with sugar. Gently stir with a spatula in an upward motion.

Pour the milk into a saucepan, put the oil in it and put it on the stove, turning it on to the minimum fire. Hold until boiling.

Pour the hot milk-egg mixture little by little into the bowl of dough. Stir constantly, making sure that it retains its airiness.

Lubricate the walls and bottom of the multicooker container with butter and pour the dough into it. Insert the container with the test into the device. Close the lid and start the baking mode for an hour. At the end of the time, lightly press the biscuit with your finger, if there is no indentation, the pastry is ready.

Recipe 3. Custard biscuit with starch

Ingredients

vanillin and salt - a pinch each;

two large eggs;

baking powder - 4 g;

fine sugar - 80 g;

drinking water - 25 ml;

premium flour - 75 g;

drain oil. - 25 g;

potato starch - 18 g.

Cooking method

Prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Mix and sift.

Separate the yolks from the whites. Beat the latter at maximum speed with a mixer until a strong foam is formed. Pour in half the sugar little by little, continuing to beat until the mass becomes shiny and lush.

Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and fluffy.

Combine the beaten whites with the yolks and mix gently with a spatula. Small portions Pour the dry mixture and continue to mix, trying to keep the airiness of the dough as much as possible.

In a separate plate, combine water with oil and put it in a water bath. Keep until boiling. Now pour the mixture of water and oil around the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.

We cover the form with parchment and pour the dough into it. Put in the oven for forty minutes. We bake at 175 C. Then leave it in the oven for another 20 minutes without opening the door so that the biscuit does not fall off.

Recipe 4. Fruit cake from custard biscuit

Ingredients

four large eggs;

5 g baking powder;

150 g flour and sugar.

Impregnation

half stack. syrup from canned peaches in their own juice;

some drinking water;

50 ml brandy.

half a liter of 33% cream;

frozen cherries;

powdered sugar - 150 g;

peaches in their own juice.

100 g dark chocolate;

120 ml cream 15%;

fruits for decoration.

Cooking method

To prepare the custard biscuit, break all the eggs into a deep container and add sugar to them. Send the container to a water bath, and hold, whisking vigorously with a whisk, until the sugar dissolves and the mass turns white.

Remove the bowl of egg mixture from the steam bath and continue to beat at maximum speed for about ten minutes. You should get a dense lush mass.

Combine flour with baking powder and sift twice. Pour a little into the egg mixture and gently fold in with a spatula, keeping the mass light.

Grease the sides of the mold with oil and lightly sprinkle with flour. Cover the bottom with parchment. Put the dough into it and put it in the oven for 20 minutes. Bake at 200 C.

For impregnation, combine peach syrup with cognac and water.

Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.

Defrost the cherries and lightly dry in a sieve. Remove the peaches from the syrup and cut into pieces. Whip cream with powdered sugar.

Lay out on a platter biscuit cake. Spread some of the whipped cream evenly over it and arrange the fruit. Top them with cream, reserving them for the top and sides of the cake. Cover with the other half of the biscuit. Cover the sides and top of the cake with whipped cream. Put in the refrigerator for half an hour.

Melt the chocolate in a water bath, pouring it with cream, until smooth. Cool slightly and cover the cake with icing. Top with frozen, fresh and canned fruit.

Recipe 5. Custard biscuit roll

Ingredients

110 g wheat flour;

250 g fresh berries;

50 g plums. oils;

drinking water;

30 g of powdered sugar;

large egg;

vanilla sugar;

85 g of yolks;

250 ml cream;

125 g egg whites;

400 g of cottage cheese;

60 g sugar;

food coloring.

Cooking method

Sift flour. Send the drain to the saucepan. oil, add about three tablespoons of drinking water. Put it on minimum fire. As soon as the water boils, add flour and mix vigorously. Remove the saucepan from the fire.

Place whites and yolks in separate bowls. Whip the whites into a dense foam. Gradually add 60 g of sugar and continue to beat until a dense mass is obtained. At the end, add food coloring along with sugar at the tip of a knife.

Add yolks and one whole egg to beaten whites. Thoroughly knead with movements from the bottom up.

Line a baking sheet with parchment. Lay out the dough and spread it evenly over the bottom. Put in the oven, preheated to 160 C, for a quarter of an hour. Bake in convection mode. Wrap a cutting board with cling film and lay the biscuit on it. Cool completely and remove parchment.

To prepare the filling, put the cottage cheese in a bowl. Pour the cream into the blender container and beat them into a dense foam. Add most of it to the curd. Send 30 g of powdered sugar and vanilla sugar here. Whisk.

Spread the cream evenly over the entire surface of the biscuit. Arrange the berries randomly and roll into a roll. Garnish with the remaining whipped cream, berries and meringues.

Recipe 6. Chocolate custard biscuit roll

Ingredients

85 g egg yolk;

10 g cocoa powder;

125 g egg white;

45 g of chicken eggs;

60 g of granulated sugar;

45 ml of milk;

50 g plums. oils.

70 g of powdered milk;

30 g cocoa powder;

30 g of granulated sugar;

100 ml of drinking water;

120 g fat-free cottage cheese.

Cooking method

Weigh all products first. Pour the milk into a saucepan, add the butter and put it on a small fire. Wait for the butter to melt. Mix with a whisk and sift flour into it. While stirring with a whisk, brew the dough until it begins to lag behind the walls and gather into a lump. Remove the saucepan from the stove.

Enter the yolks and egg into the dough. Mix thoroughly until smooth.

Sift cocoa into the dough and mix again.

Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. Add sugar in two steps without stopping the beating process.

Slowly fold the beaten egg whites into the batter, mixing from bottom to top with a spatula.

Preheat the oven to 170 C. Pour the dough into an oiled baking sheet and spread it evenly over the bottom. Bake for a quarter of an hour.

Combine cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and beat with a blender until smooth.

Put the finished cake on a cutting board and wrap it with cling film. Cool down.

Remove the film, trim the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap again with foil and leave for half an hour in the refrigerator.

At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not settle.

If you are preparing a biscuit for a roll, cool it by wrapping it with cling film so that it does not crumble when rolling.

Fresh sponge cake crumbles a lot when cut, so it is better to keep it for eight hours.

The biscuit will turn out juicy if soaked in syrup.

Biscuits are different. Each of them has its own merits. And there are also disadvantages. Compound classic biscuit simple: eggs, sugar and flour, someone will say that this is quite enough to create any culinary masterpiece. Another will not agree with the enthusiastic opinion and will notice that the biscuit classic gives a capricious result in the process, and a rather dry result at the end. And someone else will just shrug their shoulders and offer to make “always and only” American biscuits, essentially cupcakes, which are rich in butter, and therefore dense and moist in texture. Such pastries, unlike classic ones, do not need additional impregnation with syrups.

I offer a biscuit recipe that you should definitely know if you are seriously passionate about cooking and love baking. We will talk about custard biscuit - delicate pastries with an airy, light structure. Like the classic, custard is lush, delicate and fragrant, but like butter, it is more moist and expressive. The merits of the two recipes are embodied thanks to a special cooking technique that ready dough brewed with a mixture of water and butter.

Custard biscuit is easy to prepare. During baking, it rises evenly, and does not rise in a dome, which then needs to be cut off. It makes a great base for any cake or pastry.

Cooking time: about 1 hour / Yield: 1 sponge cake ∅ 16 cm and 5 cm high (3 cakes)

Ingredients

  • room temperature eggs 2 pieces
  • fine sugar 80 g
  • white wheat flour 75 g
  • potato starch 18 g
  • butter 25 g
  • water 25 ml
  • baking powder 4 g
  • a pinch of salt and vanilla

Cooking

Large photos Small photos

    Prepare a mixture of dry ingredients: mix and sift together flour with starch, baking powder, salt and vanilla.

    Divide eggs into whites and yolks.
    Start beating egg whites on high speed first.

    When the whites are whipped into a strong foam, continuing to beat, add half the amount of sugar indicated in the ingredients to them.

    Continue whisking the whites until the mass becomes fluffy and shiny.

    Now add the remaining half of the sugar to the yolks.

    Beat the yolks until fluffy and creamy.

    Gently fold the beaten egg whites into the yolks.

    Then gently fold in the dry ingredients mixture with a spatula.

    Now mix water and oil.

    This mixture must be heated to a boil (in a water bath, in a small ladle or in a microwave oven).
    Pour the oil and water mixture around the edge into the biscuit dough.

    Quickly and gently, but thoroughly mix the dough until smooth.

    Put the dough in a form covered with parchment or paper. At the same time, it is not necessary to lubricate it - thanks to this, the biscuit will rise more evenly.

    Bake the custard biscuit at a temperature of 175 degrees for about 40 minutes before testing with a dry splinter (stick).
    Do not open the oven for the first 20 minutes, otherwise the biscuit may fall off and bake unevenly.

    A fresh biscuit will be tender, and when cut, it will crumble a lot. Therefore, before cutting it, let it rest for 8 hours.

During the experience of baking cakes, I have accumulated such basic recipes that have already been tested more than once, they always turn out, I use them very often and with pleasure!
I like it because it rises perfectly and evenly, remaining even, and not heaving in a dome. The texture of the finished biscuit is incredibly delicate, the crumb is porous and airy. Unlike the classic biscuit, it is not so dry due to “brewing” with boiling water and water. Still, he needs impregnation, but not in such a large amount. It can be colored and flavored. I most often cook it in the standard vanilla or chocolate version. As with other biscuits, it is better to cook it in advance and let it stand for a day - it will be easy to work with it: the biscuit will cut perfectly and will not crumble.

You will need:

For vanilla or chocolate:
4 eggs (first category, room temperature)
160 gr sugar
150 g flour or 110 g flour + 40 g cocoa powder for chocolate biscuit
34 gr starch
1 tsp baking powder
50 gr butter
50 gr water

From this amount of ingredients you get a biscuit with a diameter of 20-21 cm and a height of 5 cm.

How to cook:
1. Turn on the oven to warm up to 170 degrees in convection mode.
2. Measure and mix all dry ingredients except sugar. Sift. Measure sugar in a separate bowl.
3. In a small bowl, mix water and butter.
4. Separate the yolks from the whites. Beat egg whites to soft peaks, then add half the sugar and beat until stiff, shiny, moderately strong foam.
Mix the yolks with the remaining sugar and beat until bright and fluffy.

5. Gently mix the whites and yolks, then add the dry ingredients and, keeping as much air as possible, mix the dry mixture into the dough so that there are no lumps.
6. At this time, put oil and water on fire and bring to a boil. When the dough is kneaded, pour boiling water with oil into it and quickly mix until smooth.
Send the dough into a mold with a diameter of 20 cm and bake for 15-20 minutes until a test on a dry stick.

7. I bake a biscuit either in a sliding ring lined with parchment, or in a ring made of very thick paper (drawing paper). By the way, I read that this biscuit is perfectly baked in the microwave and slow cooker, but I haven’t tried it myself.
After baking, let the biscuit cool, remove the paper and send it to the bag, where the biscuit stands for 8-10 hours.

To cut the biscuit into even cakes, I use the simplest cotton thread: first, I make an incision around the perimeter with a knife, run the thread there and stretch it. As a result, the cut on the cakes comes out even and neat.

Enjoy your meal!