Boiled vanilla biscuit for cakes

Boiled vanilla biscuit: (for a mold 20 centimeters in diameter)

150 g sugar

3 art. l. vegetable oil

80 ml boiling water (3.5 tablespoons)

1 tsp baking powder

1 sachet of vanilla sugar

How to cook a biscuit in boiling water:

1. We begin to beat the eggs separately. After a couple of minutes, gradually add sugar and vanilla sugar.

2. After another 2-3 minutes, add boiling water, from which the mass will become more magnificent and may even increase in volume. We continue to beat with boiling water for another five to seven minutes into a lush, strong mass. And here lies the secret of a lush biscuit - the eggs must be beaten correctly: into a thick lush mass, and not just into a lush one. The dough flowing from the whisk should not be liquid and not immediately dissolve in the total mass, but after 10 seconds. It takes me 10 minutes to whip with a regular mixer, and 20 minutes with a whisk. But it's great that there is an assistant technique.

3. At the end, pour vegetable oil, stir lightly and add flour with baking powder. We mix the flour with the eggs very carefully, with a wide spatula, movements from the bottom up and not for long.

4. Immediately pour the dough into a mold, any, I have a detachable one, cover the bottom with parchment, do not grease the sides, as it should be for a biscuit. We scroll the form several times clockwise.

5. Bake in a preheated oven at a temperature of 180 degrees for 35-45 minutes, depending on the height of your product, until a dry crust.

6. Then let the biscuit stand in the switched off oven for another ten minutes. Then we get the biscuit. Invert onto a wire rack to cool completely.

1. Then carefully remove the form, and cut for tea (you can sprinkle powdered sugar), but for the cake, you need to let the biscuit stand for at least eight hours and then only cut it for layering with cream.

Such boiled biscuit always perfectly baked, very soft and moist. A delicious fruit cake was made with this biscuit.

Biscuit in a slow cooker: You can also bake it in a slow cooker in the "baking" mode for 1 hour 15 minutes, then let it stand in the multi-cooker for 15 minutes. And only then open the lid, let it stand for another 10 minutes with the lid open, and finally remove it from the mold. Let the biscuit cool.

Good day! Do you want to cook healthy pastries for yourself and your household? This recipe for a biscuit in boiling water will definitely help you, which will allow you to understand how to cook step by step delicious treat. Actually the whole culinary process surprises with ease and speed.

First of all, you can cook a white biscuit in the oven. He promises to please classic taste, so it will be considered universal.

1. First, preheat the oven, as it is advisable to put the biscuit immediately in a preheated oven.
2. Now start preparing the dough. You must mix a glass of flour with a teaspoon of baking powder.
3. Four chicken eggs beat with a glass of sugar. You should get the consistency of the state of the foam.
4. Add flour to beaten eggs. Beat the dough thoroughly. Now add a spoonful of vegetable oil, stirring each time. Then it's time to add boiling water. Whisk again. The dough should be quite fluffy and elastic.
5. Spread the dough in a special refractory form. You must bake sponge cake in the oven at a temperature of 180 degrees for 30-40 minutes. Use a toothpick to check readiness. Once the cake is done, let it cool in the pan.

Such a white biscuit is a classic, so it is suitable for making various pies.

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Boiled chocolate biscuit

Chocolate custard biscuit will subsequently be ideally combined with chocolate cream or coffee.

1. In the very first step, mix a glass of sugar, one and a half cups of flour and 4 tablespoons of cocoa. Now add a teaspoon of baking soda and baking powder. To prepare a biscuit, you can add more baking powder, approximately 1.5 teaspoons. Mix all ingredients thoroughly.
2. Beat two eggs with a whisk until fluffy. Add milk and vegetable oil (take both products, 100 milliliters each). Mix all ingredients thoroughly.
3. Pour the egg mixture into the dry mixture. Mix everything until smooth.
4. Then pour in a glass of boiling water. Mix thoroughly.
5. Pour the dough into a special form, which is desirable to line with parchment paper.
6. You must bake at 180 degrees. Approximately it will take a little less than one hour to prepare.

A chocolate tart can be quite moist, but it is perfect for fragrant, delicious cakes with chocolate or coffee.

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Boiled vanilla biscuit

Prepare vanilla biscuit. The main difference is the addition of vanilla.

1. At the very beginning, beat four eggs with a glass - one and a half granulated sugar until fluffy.
2. In a separate bowl, mix the sifted cup of sifted flour with the baking powder. Then add flour to egg mixture. Use a mixer or whisk to mix.
3. Add liquid ingredients to dough. Please note that there should be exactly three tablespoons of vegetable oil and boiling water. Add vanilla to taste, but do not overdo it. Mix well.
4. The dough can be poured into a mold. Bake in a preheated oven at 180 degrees for about half an hour or a little more, because you need to focus on readiness. Use a toothpick to check readiness. If you want to cook it in a slow cooker, be guided by its power and 40 minutes of cooking.

This vanilla cake goes perfectly with sour cream. Be sure that ready-made pastries will be flawless.

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Custard biscuit on boiling water

Bake fluffy biscuit. In addition, cooking will please with ease just like in previous times.

1. At the very beginning, you should beat six eggs to a thick foam. This number of eggs is due to the fact that the biscuit should turn out to be more dense and lush.
2. Now add a tablespoon of boiling water to the egg mixture. In total, six tablespoons of boiling water are required. After that, add about a glass of granulated sugar and vanilla.
3. All dry ingredients (100 grams each of flour and starch, as well as baking powder) should be mixed well after they have been sifted.
4. Prepare a refractory mold by greasing it with oil and dusting it with flour.
5. Now you must mix all the ingredients at the highest possible speed. This should result in a white and dark dough. Put the dough into the mold. Bake the biscuit in the oven at 175 degrees for 35 minutes.
6. The pie is sure to be delicious and flavorful.

Are you interested in baking? Our boiled water biscuit recipe for you. You can cook it not only in the oven and slow cooker, but also in the bread machine.

Biscuit on boiling water is famous for its incredibly lush structure and airy, delicate taste. If with classic variations treats do not add up for you, prepare the cake according to the recommendations described below, and you will be pleasantly surprised by the result.
How to bake a sponge cake with boiling water?
Biscuit in boiling water, the recipe of which may vary depending on the composition of its constituent components, is prepared taking into account the following recommendations that accompany each recipe:
The flour is sifted before being added to the dough.
When using eggs, they are beaten with the addition of sugar until the crystals dissolve and the mass is fluffy.
Boiling water is mixed into the dough at the end of the batch.
A biscuit is baked in boiling water in an oven or a slow cooker in an oiled container, the bottom of which is covered with a parchment sheet.
Boiled chocolate biscuit - recipe

Boiled chocolate biscuit always turns out beyond praise. It rises beautifully during heat treatment, acquiring a porous, springy and at the same time delicate structure. Even if you are preparing a dessert for the first time, the result will be positive and impressive. From the indicated number of products, when using a mold with a diameter of 23-24 cm, a cake 5-7 cm high will come out.
Ingredients:
eggs - 2 pcs.;
flour - 2 cups;
sugar - 1.5 cups;
milk - 1 glass;
boiling water - 1 cup;
vegetable oil - ½ cup;
cocoa - 6 tbsp. spoons;
soda and baking powder - 1.5 teaspoons each.
Cooking
In a bowl, mix the sifted flour with baking powder, soda, cocoa and sugar.
In another container, beat eggs until foamy, pour in milk, butter.
Combine the contents of both containers, stir.
Pour boiling water into the dough, beat thoroughly.
A biscuit is baked in boiling water for 5 minutes at 220 degrees and until a dry splinter at 180 degrees.
Boiled vanilla biscuit - recipe

No less successful is a white biscuit in boiling water. Its airy, fluffy texture goes well with any impregnation or cream, opening up endless possibilities for the implementation of confectionery ideas. In total, it will take an hour to cook a cake approximately 5 cm high in a 20 cm diameter mold.
Ingredients:
eggs - 4 pcs.;
flour - 180 g;
sugar - 180 g;
boiling water - 3 tbsp. spoons;

vanilla sugar - 10 g;
baking powder - 1.5 tsp.
Cooking
Beat the eggs thoroughly.
Pour regular and vanilla sugar, continue to beat for another 5-7 minutes.
Mix flour with baking powder.
At the final stage of kneading, oil, boiling water are added, the dough is homogenized.
Bake a vanilla biscuit in boiling water for 40 minutes at 180 degrees.
Boiled biscuit without eggs

A lush biscuit in boiling water can be made even without eggs. The pulp of the finished dessert turns out to be moist and does not require the additional use of liquid impregnations when decorating cakes. The only drawback of the baked cake is that it will be difficult to cut it into two or three longitudinal parts, so it is preferable to divide the resulting dough into the desired number of servings and bake them one by one.
Ingredients:
cocoa powder - 4 tbsp. spoons;
flour - 1.5 cups;
sugar - 200 g;
boiling water - 200 ml;
instant coffee - ½ teaspoon;
vegetable oil - ¼ cup;
vanilla sugar - 10 g;
lemon juice- 1 tbsp. a spoon;
soda - 1 teaspoon.
Cooking
In a bowl, mix flour, cocoa, soda, vanilla sugar.
Sugar, coffee are dissolved in boiling water, lemon juice, oil are added and poured into the dry ingredients.
Mix the dough and bake a biscuit in boiling water for 30-45 minutes at 180 degrees.
Boiled chiffon biscuit

Biscuit with boiling water and butter is called chiffon due to its velvety, moist pulp and delicate texture. The effect is achieved by adding fats, which are known to be absent in classic biscuit cake recipes. Adding boiling water to the base will give the delicacy additional airiness.
Ingredients:
eggs - 4 pcs.;
flour - 1 cup with a slide;
sugar - 180 g;
boiling water - 60 ml;
melted butter - 90 g;
vanillin - a pinch;
baking powder - 1.5 tsp.
Cooking
Beat fresh eggs on high speed until fluffy.
Pour sugar, vanillin and continue the mixer for another 7 minutes.
Mix flour, baking powder, melted butter, pour in boiling water and mix.
A chiffon biscuit is baked in boiling water for 40 minutes at 180 degrees.
Boiled poppy cake
4.


Next, you will learn how to make a biscuit in boiling water so that it rises during baking, retains its splendor after it and pleases with an amazing poppy flavor, which for many is the best moment to get real pleasure when tasting desserts. Poppy is used in a dry form, without requiring pre-treatment.
Ingredients:
eggs - 4 pcs.;
flour - 160 g;
sugar - 180 g;
boiling water - 3 tbsp. spoons;
vegetable oil - 3 tbsp. spoons;
vanilla sugar - 1 sachet;
baking powder - 1 sachet;
dry poppy - 30 g;
salt - a pinch.
Cooking
In a bowl, combine and mix flour, baking powder and poppy seeds.
Chilled eggs are beaten with salt for 5 minutes.
Pour sugar in portions, continuing to beat for another 7-10 minutes.
Gently mix the dry mixture into the base, and then the oil and boiling water.
Bake a biscuit with poppy seeds in boiling water for 45 minutes at 175 degrees.
Boiled honey biscuit

The next variation of the favorite dessert will delight fans honey baking. Described recipe custard biscuit on boiling water it is performed with the addition of honey, which gives the dessert a unique, incomparable taste and aroma. Such a biscuit is in perfect harmony with sour cream or custard with the addition of nuts, prunes or other dried fruits.
Ingredients:
eggs - 2 pcs.;
flour - 2 cups;
sugar - 80 g;
boiling water, strong tea leaves and honey - 1 glass each;
vegetable oil - 1/3 cup;
soda - 1 teaspoon;
baking powder - 2 tsp.
Cooking
Honey is ground with soda.
Add eggs beaten with sugar, tea leaves, flour sifted with baking powder, stir.
Mix in oil and boiling water.
Bake the cake for 40 minutes at 180 degrees.
Biscuit on boiling water in a slow cooker - recipe

Biscuit for cake - a lush cake with a long history and recipe. Created by French masters, it is always the leader among confectionery, while its basic composition and manufacturing technology has not changed. Achieving the ideal is simple: you need to keep the moisture of the dough, add airiness during baking and correctly balance the aroma.
How to cook a biscuit for a cake?
The ideal biscuit for a cake is the correct proportions, quality products, step-by-step mixing and correct temperature regime. There are a number of things in the preparation of the base that affect the final result, and therefore should not be neglected. The dough product is thin, delicate, requires careful attitude and attention.
Delicious cake biscuit requires flour premium with high gluten. It must be sieved before cooking.
Use warm yolks and cold proteins, beat the latter with a cold whisk in a chilled bowl without additional components.
For efficiency, use a mixer, remembering that well-beaten products affect the quality of the base.
Avoid citric acid, she will "plant" the dough.
Bake in a detachable form at 180 degrees for about 40 minutes without opening the oven.
Classic sponge cake recipe

Classic biscuit for cake - based on clear measures: for 1 egg - 25 g of flour and the same amount of sugar. Traditions have been verified, so any amateur performance is not welcome. You can slightly adjust the flavor by adding your favorite spices at the beginning of cooking or soaking it with cognac at the end. Step by step following the recipe guarantees success.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 100 g.
Cooking
Separate the whites from the yolks.
Add sugar to the yolks, rub.
Beat egg whites with a mixer until fluffy.
Enter the sifted flour into the yolks, knead until smooth.
Slowly add egg whites and mix gently.
Put the mass into a mold and send the biscuit for the cake to bake at 180 degrees for 35 minutes.
Biscuit on kefir for cake

A simple biscuit for a cake will be a good example for fans of exquisite and ornate desserts, and will convince you of its charms. home baking. Quality and available products they are able to turn into a magnificent creation in less than an hour and saturate their loved ones with a tasty and nutritious product that is so good with aromatic tea.
Ingredients:
oil - 100 g;
egg - 3 pcs.;
flour - 360 g;
sugar - 180 g;
kefir - 250 ml;
soda - 1/2 teaspoon;
vinegar - 1 teaspoon.
Cooking
Beat sugar, eggs and kefir.
Enter flour and slaked soda. Knead.
Bake a kefir biscuit for a cake at 200 degrees for half an hour.
Biscuit on sour cream for cake

Sour cream sponge cake continues the list of simple homemade cakes on hastily from the available components. The use of sour cream improves performance - the base acquires a delicate and creamy texture. fat content dairy product does not affect the final result, so you can limit yourself to low calorie content.
Ingredients:
egg - 6 pcs.;
sour cream - 320 g;
flour - 350 g;
sugar - 180 g;
baking powder - 1 teaspoon.
Cooking

Add sour cream, stir.
Combine flour with baking powder and fold into mixture.
Sour cream biscuit for the cake is prepared for half an hour at 160 degrees.
Vanilla sponge cake

The recipe for a biscuit for a cake is, first of all, various experiments with aromas and tastes, which can be achieved with new recipes and a variety of spices. Vanilla is the most affordable, and therefore popular and often used in cooking. It will open with a vengeance in combination with dough mixed with boiling water.
Ingredients:
egg - 4 pcs.;
flour - 150 g;
sugar - 190 g;
baking powder - 1 teaspoon;
vanilla sugar - 1 teaspoon;
vegetable oil - 60 ml;
boiling water - 60 ml.
Cooking
Beat eggs with sugar until fluffy.
Combine flour, vanilla sugar and baking powder.
Add the egg mixture to the flour, mix, pour in boiling water and butter.
Send the cake biscuit to the oven for 45 minutes at 180 degrees.
chocolate sponge cake recipe

Chocolate biscuit for cake - a confectionery classic in which place of honor assigned traditional version cooking. Thanks to the seasoned style and high-quality components, the dough turns out to be porous and tender, and with a handful of cocoa it acquires not only a beautiful look, but also an amazing taste, which is in demand for creating a cake.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 150 g;
cocoa - 3 tbsp. spoons.
Cooking
Rub part of the sugar with the yolks.
Gradually add the rest to the egg whites and beat until fluffy.
Add flour and cocoa to the yolks, mix and combine with the protein mixture.
Fill out the test form and submit best biscuit for the cake in the oven at 180 for 40 minutes.
Butter sponge cake

In order not to get lost in the biscuit variety, professional confectioners advise sticking to classic recipe and only sometimes introduce pleasant additions. The base with butter is a great option for a juicy, fat, but not heavy cake, especially since the degree of density can be adjusted by the presence of baking powder.
Ingredients:
egg - 4 pcs.;
sugar - 100 g;
flour - 100 g;
butter - 70 g;
baking powder - 1 teaspoon.
Cooking
Before baking a biscuit for a cake, heat the eggs in a water bath, add sugar and beat for 10 minutes.
Sift flour and baking powder and gradually fold into egg mixture.
Pour hot oil into the mixture. Stir.
Bake for half an hour at 180 degrees.
Recipe chiffon biscuit for cake

Lush biscuit for a cake is a modern confectionery reality that has come a long way in recent years. Airy and thick cake, based on cold water and vegetable oil, left behind the usual options and inexpressibly surprised fans of traditions. "Chiffon Miracle" does not require icing and cream decorations, and is delicious on its own.
Ingredients:
flour - 200 g;
egg - 5 pcs.;
sugar - 200 g;
baking powder - 1 teaspoon;
water - 120 ml;
vegetable oil - 120 ml.
Cooking
Beat whites with 100 g of sugar until fluffy.
Mash the yolks with the remaining sand, add water, butter, flour and protein mixture.
Cook for 30 minutes at 170 degrees under the foil, bake for 10 minutes without it.
Biscuit for cake in a slow cooker

The recipe for a biscuit for a cake in a slow cooker is no different from the rest. It remains to choose any one you like, and get down to business - after all, in this case, the gadget is not involved in whipping the dough. Its convenience lies in uniform heating without drops and automatic mode, thanks to which splendor and rosiness are guaranteed.
Ingredients:
egg - 7 pcs.;
flour - 180 g;
sugar - 160 g;
vegetable oil - 1 tbsp. a spoon.
Cooking
Beat eggs with sugar until fluffy.
Enter flour and stir.
Lubricate the bowl with oil and pour in the dough.
Set the "Baking" mode for an hour.

Lucky biscuit is the key to delicious cakes. Every housewife remembers this simple truth, and, opening another biscuit recipe, she hopes for a gorgeous result. Lush, tall, not in need of impregnation, tender biscuit on boiling water will satisfy even the most picky pastry chef. Judge for yourself - the recipe is simple, the ingredients are minimal, the result is stable. Grab your mixer and let's cook!

Boiled vanilla biscuit, recipe:

• Chicken eggs (s1) - 4 pcs.
• Sugar - 190 gr.
• Wheat flour - 130 gr.
• Corn starch - 2 tbsp. heaped spoons
• Baking powder - 1 teaspoon
• Vegetable oil - 3 tbsp. spoons
• Steep boiling water (just from the kettle) - 3 tbsp. spoons
• Vanilla extract - 2 teaspoons

How to cook a biscuit on boiling water in the oven:

The uniqueness of the recipe is that proteins and yolks do not need to be separated. Break 4 eggs into a bowl.

Turn on the mixer and, starting at a low speed, gradually increase to full.

When the eggs are beaten into soapy foam, pour sugar in a thin stream. Do not stop the mixer, let the sugar immediately spread into the egg mass, and do not fall to the bottom.

After adding sugar, beat the egg-sugar mixture into a fluffy white foam (this will take 8-10 minutes). Add 2 teaspoons of vanilla extract (you can replace vanilla sugar) In appearance, the beaten eggs should resemble proteins, as if you are whipping the mixture into meringues. In addition, the mass in the bowl becomes thick in consistency.

Now let's prepare the dry mix for the biscuit: stir the flour (130 gr.), Starch (2 tablespoons with a slide), 1 teaspoon of baking powder.

It is very important to mix the dry ingredients well: this determines how evenly the biscuit will rise. Stir with a whisk or mixer at the lowest speed.

We sift the dry ingredients into the dough, while the mixer should not be turned off, just change the speed to the smallest.

The flour mixture should mix evenly, without lumps.

How to prepare a mold for vanilla biscuit in boiling water

For baking any biscuits, I “dress” the form in a French shirt. This The best way lubrication of the mold - biscuits are lush and high.

First, grease all the sides and bottom of the mold with a piece butter. It is better to take cold oil, in this case the layer will be uniform.

Then sprinkle the form with a small amount of flour, shake off the excess. It turns out a uniform layer of flour, which will not give biscuit dough stick or settle during baking. If you grease the mold only with oil, the dough will slide along the greasy walls and the biscuit in boiling water (however, as well as a simple classic biscuit), will slide down and the dough will not rise as you want.

As an option - the bottom of the form can not be lubricated, but put a sheet on it parchment paper, cut to size of the form (this leaflet can be used repeatedly).

The last step in the boiling water vanilla biscuit recipe is to add 3 tbsp vegetable oil and 3 tbsp. tablespoons of boiling water from a freshly boiled kettle.

The dough in its consistency will become more liquid after adding boiling water, but do not be afraid of this - stir the dough with a spatula and pour it into the mold as soon as possible.

The oven must be preheated to 180 C. We put the form with the biscuit in boiling water into the oven.

Biscuit in boiling water is baked for 30-35 minutes at t 180 C.

The readiness of the biscuit is checked with a wooden skewer (when piercing the cake in the highest dough, it should come out without raw dough).

When the biscuit is baked, take it out of the oven and let it cool in the mold for 10-15 minutes. Then we draw a sharp knife along the edge of the biscuit along the form (usually the biscuit thanks to the “French shirt” and without this safety measure moves away from the walls remarkably).

This time I used an 18 cm diameter mold, the biscuit rose 8 cm in height.

Then we turn the biscuit upside down on the wire rack and remove the bottom of the split form.

When the biscuit has completely cooled, carefully examine it: if the top of the biscuit is uneven, cut it off with a bread knife-saw.

Boiled vanilla biscuit turns out to be very high, so it can be easily divided into three equal cakes.

Completely cooled down biscuit cakes can wrap cling film and refrigerate overnight or 6-8 hours. You can not cut the biscuit, but first let it rest in the refrigerator, and only then divide it into layers.

Vanilla biscuit on boiling water in a slow cooker

I tried to bake a biscuit according to this recipe in a slow cooker (I have a Panasonic 18), it turned out a wonderful biscuit about 7 cm high. I used the “Baking” mode - 60 minutes and for another 5 minutes the biscuit was on the “Heating” mode.

Of course, the top of a biscuit baked in a slow cooker turns out to be unappetizing, but if the biscuit goes to the cake, this is more of a plus than a minus. Many housewives specially cut off all the crusts of the biscuit, leaving only the crumb, so that in the context of the cake the biscuit looks snow-white, without blackening crusts

A lush biscuit according to this recipe goes well with fruits, creamy creams, baked meringues.

I have a photo of a section of one of the cakes, prepared on the basis of vanilla biscuit in boiling water. I used sour cream, baked meringue and mousse layer of cherries with cream in the layer of this cake.

Bon Appetit!

I would be happy to answer questions about the recipe, feel free to ask them. Show in the photo what kind of biscuits you got! I will be very pleased to admire the photos of your masterpieces!

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The recipe for this chocolate biscuit is universal. From this set of ingredients, you can prepare a biscuit for a cake, the components of a cake, a cupcake, a pie, cupcakes, cake pops, or just eat a biscuit with tea, because such chocolate biscuit is completely self-sufficient and universal. The biscuit does not need to be soaked in syrup or filled with cream. Boiled chocolate biscuit is moist, smooth, heavy and very chocolatey.

For me, the color of this biscuit has a huge aesthetic plus. The color of the biscuit turns out to be rich dark brown, almost black, and all this is due to the process of brewing cocoa with boiling water. Well, very beautiful cuts are obtained from cakes with colored or white cream.

For a form of 16-18 cm - 0.5 servings of dough (3 cakes of 1 cm or 2 of 1.5 cm).

For a form of 20-23 cm - 1 serving of dough (3 cakes of 1 cm or 2 of 1.5 cm).

Ingredients for 1 serving of dough:

• Flour - 320 g
• Sugar - 220 g
• Egg - 2 pcs.
• Soda - 1 tsp
• Baking powder - 1 tsp
• Cocoa - 5 tablespoons (25 g)
• Milk - 200 ml
• Vegetable oil - 80 g
• Boiling water - 200 g

Benefits of Boiled Chocolate Biscuit

• Self-sufficiency. The biscuit is moist, does not need to be impregnated, but if you want to give special taste, then you can soak in berry juice or syrup.
• Dense heavy structure. Will not fall apart or deform.
• Versatility. The dough of such a biscuit can be used to prepare many desserts.
• Taste and color. The biscuit turns out to be very chocolatey and tasty, with a rich brown, even almost black, color.

Making chocolate biscuits at home

The biscuit recipe is very simple: mix the dry ingredients separately and the liquid ones separately, and then all together.

Combine flour with cocoa, baking soda and baking powder.

Beat eggs with a mixer while adding sugar.

Beat eggs with sugar for at least 5-7 minutes, depending on the power of the mixer. The sugar should almost dissolve, and the mixture itself should noticeably thicken and thicken.

Add vegetable oil and milk to the eggs. Mix until smooth.

Combine dry and liquid ingredients.

You get a chocolate mixture.

The dough will be very liquid, so cover the entire surface of the mold well with paper. The paper does not need to be lubricated.

Pour boiling water into the dough and mix everything again.

What is the secret to adding boiling water?

When boiling water combines with flour, flour is brewed. The gluten contained in the flour is activated and forms strong filamentous fibers. By adding boiling water to the dough, we activated the gluten even before cooking, and now it will not draw moisture from the egg-butter mass during baking. According to this recipe, the biscuit will never turn out dry.

Pour the dough into a mold and put in the oven for 50 minutes.

Biscuit in boiling water rises quite a bit due to its composition.

Bake the biscuit until a toothpick is dry.

Let the biscuit stand in the closed oven for 10 minutes, then open the door slightly and cool completely in the oven.

It is better to cook a cake for 2 servings of dough in two different forms, otherwise the biscuit will dry out at the edges, but will not be cooked inside.

Biscuit on boiling water is obtained with large glossy pores.

The photo shows a biscuit cut with a thread into thin cakes.

The biscuit can be stored for several days in the refrigerator, wrapped in plastic wrap. Biscuit can even be frozen for a month.

Top 5 questions about boiled chocolate biscuit

The biscuit will have a hill/uneven surface during baking.

The biscuit does not bake evenly due to the high temperature in the oven. If you can't reduce the temperature, try covering the pan with a piece of foil.

Can this biscuit be cooked in a slow cooker?

The biscuit turned out beautiful, but over time it settled inside, forming folds on the sides, what was wrong?

The biscuit is undercooked.

Can I remove cocoa from this biscuit, replacing it with flour and make a vanilla biscuit?

No, the vanilla biscuit recipe consists of different proportions of ingredients.

Do I need to extinguish soda with vinegar according to this recipe?

If you have any questions, ask them in the comments.