A chiffon biscuit is such an unusual and romantic name! This type of biscuit is the basis for the preparation of various “wet” cakes, so there is no need to additionally impregnate it. Preparation does not take much time, this type of biscuit differs in that it turns out lush and high.

Chiffon biscuit in a multicooker on kefir

To prepare a popular dessert, you will need a little effort and effort, accurate compliance with the recipe and multicooker.

Let's get to work by preparing such a set of products:

• soft butter - 100 g;
• flour - 2 glasses;
• kefir - a glass;
• sugar is an incomplete glass;
• vanilla to taste;
• soda - half a teaspoon, extinguish with apple cider vinegar;
• small salt-slightly;
• eggs - 3 pcs.

Preparing the dough and baking of the biscuit:

1. Do you know how the chiffon biscuit differs from the usual one? The fact that the recipe has butter. Of course, such baking will turn out more calorie and more satisfying, but just because of one additional ingredient, the biscuit will turn out to be just luxurious.
2. This biscuit recipe is kefir, one of the variations of cooking such baking. To cope with work, highlight about an hour of free time. And even before starting to knead the dough and baking, one recommendation: a regular store kefir can be replaced with home yogurt, it will turn out even more useful, and the biscuit itself will be more tender, airy.
3. We start work: eggs need to be beaten with sugar without separating the yolks and proteins. Beat a whisk, a mixer, to get a homogeneous magnificent mass.
4. Then sift flour, put a pinch of salt, vanillin or vanilla sugar in it, mix.
5. Dry components add to whipped eggs, add soda, bastard vinegar, mix.
6. Still remains kefir, which needs to be attached and then make a batch of dough. The dough will be thick, as for pancakes (or slightly denser), you do not need to add flour more than the indicated norm.
7. Preparation of the multicooker bowl is standard: a clean and absolutely dry bowl must be greased with butter, then pour the dough, tide the top with a spatula.
8. The choice of the program is an invariable “baking”, we put the timer for 40 minutes, if we need more, then we will adjust the cooking time.
9. If you want to improve the taste of the biscuit, you can add to the dough: chopped nuts, a little lemon or orange zest, chopped centers or chips of coconut to choose from.
10. After the signal, you need to turn off the slow cooker completely, wait 10 minutes, so far, without opening the lid, and then open the lid. In this position, the biscuit must cool. And only after the baking has cooled, you can carefully transfer the biscuit to the plate. Attention, if you have a low -power device, then the cooking time needs to be increased.

Chiffon biscuit in a multicooker with vanilla

And this recipe can be safely called classic, only with a pronounced vanilla flavor. And this is a great advantage, because the biscuit is very tender, airy, wet and aromatic.

What products are needed for this baking:

• eggs - 4 pcs.;
• flour - 280 g;
• soda - half a teaspoon;
• pekarsky powder - 1 tbsp. (without a top);
• salt is an incomplete teaspoon;
• vanilla sugar - bag;
• freshly squeezed peach juice (+pulp is required) - 180 ml;
• sugar - 250 g;
• vegetable oil - 120 ml.

How will we cook:

1. A chiffon biscuit dough is prepared either in butter or vegetable. If you choose the second option, as in this recipe, then the oil needs to be taken without smell.
2. In this recipe, it is necessary to separately separate the proteins from the yolks. Try to buy eggs exclusively fresh.
3. After separating the proteins, put them in the refrigerator, chilled proteins beat better.
4. There is something to do next: we take all dry components. We sift the flour, we never forget about this gold rule. Of the dry components, you will need: sugar, salt and soda, as well as baking powder, plus flour. We take half sugar.
5. All this is mixed in a bowl with a whisk or an ordinary spoon.
6. In a bowl with dry components, pour just prepared peach juice. By the way, you can take any juice with pulp, this is important. If there is no time/ability to do juice at home, we recommend that you purchase the one that is designed for baby food.
7. The juice was added, everything was mixed, we put the yolks one at a time, mix. The dough should turn out to be thick, like wheat porridge cooked according to all the rules. This is not scary, since we still have a couple of ingredients.
8. These are vegetable oil and proteins. Pour the oil with a thin stream into a bowl of food, mix. The dough is still thick.
9. We take out the squirrels from the refrigerator, beat the solo with a mixer, then we attach sugar a little, whipping until the mass becomes dense. How to check if proteins are beaten correctly? You just need to turn a bowl with proteins - they should not fall out, but should remain motionless.
10. Now you can add a little lush proteins to the bulk, mixing lightly. For these purposes, a silicone spatula will come in handy. When you finish, the dough should be magnificent and beautiful, I really want to try it. But this is not worth doing, unless just a little, and then prepare a slow cooker and do baking.
11. The slow cooker needs to be lubricated slightly with oil, pour the dough, if necessary, level the top. Bake using the program "Baking". In time, this type of biscuit is preparing longer than according to the first recipe. The timer must be set for 1 hour and then plus 10 minutes if necessary. If you have a low power device, then the pastries will be long, at least 1.5 hours.
12. After the signal, you should not immediately open the lid to find out how the biscuit feels there. He can fall from such rash actions, but we don’t need it. Therefore, we wait another 5-10 minutes, then you can throw off the lid.
13. And if you rush and there is no time to cool the biscuit in shape, carefully transfer it to the dish, and then put it on the grill for 15 minutes so that it does not steam. In this position, it will cool faster.
14. Fold the cooled biscuit, feel free to cut into the cakes to soak with cream. And you can leave it so, just think about how to decorate the top of such baking. We wish you a chiffon biscuit in a slow cooker to be a pleasant tea party at a large family table!

Air chiffon biscuit in a slow cooker

What is a chiffon biscuit? Why does it turn out lush and can be stored in the refrigerator for a week? Interesting, but this type of dessert has its own name, it is “Chiffon Cake”, a biscuit that was invented by culinary specialists at the beginning of the 19th century. The recipe was very successful, it was kept in the strictest confidence for a long time, for as many as 20 years (!). Now you do not need to guess about the ingredients of this dessert, the main thing is to purchase everything you need, use the secrets of cooking and enjoy the process.

Let's start with the main thing - preparation of products:

• fresh eggs - 5 pcs. +1 protein;
• sugar - 210 g;
• baking powder (open a new pack!) - 2.5 tsp;
• salt - half a teaspoon;
• water - 135 ml;
• olive oil - 90 ml;
• citric acid - 1/4 tsp.

We start cooking a chiffon biscuit in a slow cooker:

1. In the process of kneading the test, we will share the secrets of cooking with you. We take fresh eggs (not from the refrigerator, but those that lay night on the table), separate the yolks from proteins and so far we are engaged in other products.
2. We sift the flour in a spacious bowl, put the salt, additionally enrich the flour with oxygen in this way: turn on the mixer to low speeds to mix flour with salt.
3. In this dry mixture we put baking powder and sugar - 160 g.
4. We make a hole in the middle to add yolks, butter and water to flour. Now you first need to gently mix everything with a spoon, then beat with a whisk for about a minute.
5. Squirrels need to be beaten separately, to a dense stable foam. Why do we take one more yolk? Because proteins play the main role and are responsible for splendor. Therefore, the more air there will be (air bubbles are held in whipped proteins), the more strength the test will be to rise.
6. In order for the proteins to whip better, put citric acid, continue to whip to the desired result, connecting sugar in small portions.
7. Delive whose whipped proteins to 3-4 parts, add to the dough in parts, carefully and slowly mixing.
8. Slightly light, literally a couple of drops of oil should be distributed more than a multicooker, it is not worth pouring a lot of oil into the bowl, as it will be superfluous. And here he is, another secret of cooking a lush chiffon biscuit in a slow cooker: the bottom needs to be covered with a parchment circle and that’s all. If the walls are strongly oiled, then the biscuit will not be able to rise, and so, in the process of baking, he literally “climbs” along the walls. Therefore, it turns out so lush.
9. The dough should be poured into the form, set the “baking” mode, bake 1 hour 20 minutes in time.
10. When you hear the signal, turn off the device, leave the biscuit under a closed lid for 10 minutes, then open the lid.
11. Do not take the biscuit so far from the mold, but the mold from the multicooker - you need to remove it very carefully so as not to burn yourself.
12. The secret of cooking a lush biscuit: cool the baking in the form, only you need to turn it over and put so that the edges of the form rest on the cups (take 3-4 cups for stability) and in this position the biscuit must cool.
13. Then it can easily be removed from the mold, put on a flat plate.
14. And yet, if you want the biscuit, he certainly does not “sit down”, then select a tablespoon of flour and put a spoonful of starch (any: corn or potato) instead.

And finally, if your goal is to bake a light, snow -white biscuit, then the eggs are proper with pale yolks. Well, if you want to bake chocolate dessert, then it makes no sense to find fault with the yolks.

Chiffon biscuit in a slow cooker with cocoa and coffee

A stunningly delicate and loose biscuit is obtained according to this recipe, and also - fragrant, chocolate and wet. Just what you need to serve tasty pastries for tea.

We will cook from this set of products:

• eggs - 8 pcs.;
• sugar - 225 g;
• water - 125 ml;
• soluble coffee - 2 tsp.;
• cocoa - 60 g;
• flour - 200 g;
• salt is a fourth part of a teaspoon;
• refined sunflower oil - 125 ml;
• pekarsky powder - 2 tsp.;
• soda - a teaspoon.

How to prepare the dough and features of baking biscuit:

1. Sift flour, add sugar, baking powder, salt, soda - mix all the dry components.
2. To measure the water indicated amount, add cocoa and coffee, put on the stove so that the liquid boils. Put in a bowl with cold water to cool faster.
3. In another bowl, you need: grind the yolks previously separated with sugar (180 g) to get a lush mass.
4. Pour into whipped yolks thin chilled coffee and with cocoa and vegetable oil, mix the mixture.
5. Combine all components: that is, add dry components, knead the dough. It is not yet ready for baking, since it is necessary to beat the proteins.
6. To do this, you need to add 45 g of sugar to 8 proteins, whip until the sugar is completely dissolved. Squirrels should be dense, well keep.
7. You need to mix the proteins a little by dividing the dough into 4 parts, in a circular motion from the bottom up.
8. We do not lubricate the mold with oil, you can put a circle of baking paper on the bottom.
9. Gently pour the dough into the shape, distribute on top with a spatula.
10. Now lower the lid, set the cooking mode - “baking”, set the timer for 1 hour 20 minutes.
11. When the signal sounds, do not open the lid until open, leave the biscuit under a closed lid for 5-7 minutes, then remove the biscuit neatly with the shape and put it to cool on the cups, turning upside down.

Such a simple way of cooking will lead to a very chic result: soft, delicate, air, chocolate, the chocolate taste of the biscuit will not leave anyone indifferent. There is a bonus for coffee lovers - this is an amazing coffee aroma of this baking. Those who try at least a piece of chiffon biscuit prepared in a slow cooker will not be able to sleep calmly until he recognizes the recipe and will get a multural assistant. Enjoy your meal!

Chiffon biscuit in a slow cooker. Video