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The biscuit in the slow cooker is lush and airy

Cooking recipes / Top Picks / Pastries

8 servings
3 hours

Wheat flour - 400 g, Sugar - 270 g, Lemonade - 200 ml, Vegetable oil - 200 ml, Baking powder - 10 g, Eggs - 4 pcs., Vanilla sugar - 1 tbsp.

How to bake a biscuit in a slow cooker to make it lush and airy? Everything is very simple. First, prepare the necessary ingredients according to the list. Take the top grade flour. Eggs need large selective ones; if the eggs are small, take 5-6 pieces. Vegetable oil is preferably sunflower without a characteristic smell. Lemonade is any yellow color.

Whisk the eggs with a mixer or in a kitchen machine with sugar and vanilla sugar until fluffy. The mass should increase in volume by about 3-4 times.

Continue to whisk, pour in the vegetable oil and lemonade. The mass will immediately liquefy greatly.

Sift the flour with baking powder and add parts to the dough, beating each time until smooth at the slowest speed. You can also interfere with the shoulder blade, but then flour lumps may remain in the test. You may get more or less flour than I do. Navigate the consistency of the dough.

The dough will turn out like liquid sour cream. It will be slightly more liquid than on a classic biscuit.

Pour the dough into the bowl of the slow cooker. There is no need to lubricate the bowl. The dough already has enough oil.

Set the slow cooker to Bake mode and bake the biscuit for about 65 minutes (or 1 hour and 5 minutes like mine). It is advisable not to open the slow cooker, otherwise the biscuit will settle. After the signal, set the time for another 60-65 minutes. You don't need to turn such a biscuit over. He will brown on top so well. Since the slow cookers are different for everyone and the baking temperature can also be different, focus on your technique in time. I have a baking temperature of 130 degrees.

After baking and beeping, turn off the slow cooker. Leave the biscuit to cool for another 20 minutes under the lid.

Then turn the baking bowl over onto the stands (the bowl sponge will not fall out) and leave to cool in suspension until completely cooled.

This is the finished biscuit in the section. It is evenly baked, lush, porous, airy and soft. Enjoy your meal!