Biscuit in a pan without an oven: a simple and delicious recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This dough is the most capricious of all existing types. The process of its preparation requires taking into account a huge number of various nuances and secrets. And all the more surprising is the question that can sometimes be found on culinary forums: is it possible to bake a biscuit in a saucepan?

On the relevance of the method

It turns out you can. With a shortage of time required to heat up the oven, as well as in the presence of an addiction to open its doors prematurely, it will be very relevant to use one of the recipes for making a biscuit in a saucepan.

It's no secret that many modern kitchens are often equipped with all sorts of household appliances: dishwashers, multicookers, food processors, modern electric ovens, hobs. However, not everyone can afford such a technique, and old ovens often fail housewives. But if you want to create a delicious cake for the holiday, you can bake a wonderful and magnificent biscuit in an aluminum pan directly on the stove (gas or electric). Many housewivesuse this method in the country, if there is a reason to note something.

According to reviews, cooked in a saucepan (without an oven), the biscuit turns out to be unusually tender and airy, with a soft crust and a smooth top. Some prefer this method to traditional oven or slow cooker baking.

Easy Fluffy Biscuit Recipe

Ingredients used:

• 4 chicken eggs;
• 0, 5 cups of sugar;
• 0, 5 cups wheat flour.

It takes 150 minutes to cook. The quantities shown make 6 servings of the dish.

How to make a baking device?

To prepare a biscuit in a saucepan according to this recipe, you first need to prepare a device in which the dough will be baked. At the bottom of a capacious pan put a small plate (which is not a pity). A smaller pan is used as a form for a biscuit. The bottom of the mold is smeared with oil (sunflower, odorless). Walls do not need to be lubricated. A circle with a diameter equal to the bottom is cut out of paper and placed in a mold. In addition, you will also need a lid, which covers the form during the baking process. It is wrapped in a cotton towel (this is necessary so that air does not get inside and condensation does not form). The makeshift oven is ready.

Dough preparation technology

The dough for making biscuit in the pan is kneaded as follows:

The whites are separated from the yolks of 4 eggs. Whip them up in a bigbowl to white peaks using a slow mixer speed. Then increase the speed and beat until thick. After that, gradually add half the volume of sugar. Separately, beat the yolks with sugar (remaining). Gently mix the beaten yolks and whites. Then flour is added little by little. Stir with a spoon, moving it from top to bottom.

Baking

When baking a biscuit for a cake in a saucepan, proceed as follows:

1. The dough is laid out in a mold. Put in a large saucepan with a plate at the bottom. Cover with a towel-wrapped lid. A large pot is also covered with a lid.
2. Put it on a divider if you cook a biscuit in a pan on a gas stove. It will help to avoid burning the dough. Bake for 50 minutes on the smallest fire. If you cook a biscuit in a saucepan on an electric stove, do without a divider. In the first half hour, the improvised device is not recommended to be touched, let alone moved.
3. After the allotted time (50 minutes) gradually open the large lid, then the small one and check the readiness of the biscuit with a toothpick. The top of the cake should turn out white, not “fried”, there will be a golden crust on the sides.
4. The sides of the cooled biscuit are cut with a knife and removed from the mold.

Cut the cake in half lengthwise, soak in coffee, smear with cream, assemble and decorate.

How to make a tall and tender biscuit for the holiday?

Some housewives bake this biscuit in a saucepan for the festive table,using it with different creams. Completely different cakes are obtained, to the delight of guests and household members. To bake a simple, fluffy biscuit according to the recipe described below, you will need:

• For the dough: 12 chicken eggs, two cups of sugar, two cups of flour, 1-2 teaspoons of vanilla sugar.
• For impregnation: 0.5 cups of water, two tablespoons of sugar, one tablespoon of cognac (optional).

It is recommended to bake in an aluminum pan with a diameter of 16-18 cm. If you cook on an electric stove, it is recommended not to set the dishes on a direct fire, it is better to place a heated iron sheet or a large-diameter cast-iron pan under it. The fire is reduced to a small one. The bottom of the pan is covered with parchment, the lid is wrapped in a towel. The pan is not greased with anything.

Cooking cakes

They work like this:

1. The eggs are beaten until the mass doubles in volume. Gradually, sugar, vanillin are added to it, beat until the sugar is completely dissolved. Then they work either manually - with a silicone spatula, or reduce the mixer speed to a minimum and gradually introduce flour (one tablespoon each).
2. The dough is poured into the pan and tightly covered with a lid. The pan with the dough is placed on an iron sheet, the fire is reduced and baked for 45-60 minutes. Do not open the lid during baking.
3. The lid can be opened when you smell delicious biscuit smell. Immediately after this, check the readiness of the cake. Gently touch the surface of the biscuit with the palm of your hand: if nothing sticks, the cake is ready. Canalso check with a toothpick.
4. Next, the biscuit is separated from the walls of the pan with a knife and pulled out, turning it over onto a tray or a flat dish. Cool down.

Assembly

Cream is prepared according to one of their favorite recipes. To prepare the syrup, water with sugar is brought to a boil, cooled, cognac is added. Then the biscuit is cut horizontally into three parts.

The bottom part is soaked in syrup, smeared with cream, the next cake is covered with cream, the third cake soaked in syrup is laid on it, covered with cream and decorated to taste.

Another recipe (cooking on a gas stove)

To prepare this biscuit in a saucepan you will need:

• chicken eggs (large) - 5 pieces;
• flour -1 cup;
• sugar - 1 cup;
• pan (cast iron);
• pot (aluminum) with lid;
• parchment sheet - for baking;
• oil (vegetable).

Preparation

Prepare the pan. Cut out a circle from parchment equal to the diameter of the pan, and cover the bottom with it. Lubricate the parchment with oil (vegetable). The sides of the pan do not need to be lubricated! Otherwise, the dough will slide over them and, as it rises, forms a hump on the surface.

The lid of the pan is wrapped in a towel and secured on top with an elastic band or a knot. The structure is installed on the gas burner in the following order: a pan is placed on a cast-iron pan, which is covered with a lid on top.

Cookingtest

As usual, separate the yolks from the whites. Beat the whites with a mixer until a stable foam is formed. Continuing to beat, gradually add sugar (in small portions). Then add the yolks (be sure to beat the mass after each!). The mixer is put aside as it will no longer be needed. Flour (sifted) is added to the mass and gently mixed using a wooden or silicone spatula. Flour is mixed in with several movements. After it is completely dissolved in the mass, you can no longer touch the dough.

Baking Features

They work like this:

1. The burner is turned on on a small fire, on which the pan is slightly heated. Then the dough is poured into it, covered with a tighter lid and baked for an hour and a half.
2. The lid must never be lifted during cooking. At the very end, after about an hour, the lid is lifted and readiness is checked. In a raw biscuit, the top will be liquid. If it is baked and dry, the biscuit is ready, if not, close the lid and wait for about half an hour.
3. After the biscuit is baked, the fire under it is turned off and left to cool under the lid. After half an hour, the lid is opened, using a thin knife, the biscuit is separated from the walls and the pan is turned over onto a large plate.
4. Then the parchment is removed from the bottom and the biscuit is completely cooled. Its shape should be perfectly cylindrical, with a smooth surface, without humps.

Decoration

After the biscuit has completely cooled down,it is cut into three parts, soaked in syrup (fruit or berry), smeared with your favorite cream and decorated as desired. According to reviews, a good option is a sponge cake soaked in cherry syrup and smeared with cottage cheese cream (cottage cheese rubbed through a sieve with powdered sugar and whipped cream). Top the cake can be decorated with a cherry boiled with sugar for 5 minutes.

Another fluffy biscuit recipe

Use:

• Eggs - 8 pieces.
• Sugar - 8 tbsp. l.
• Flour - 8 tbsp. l.
• Citric acid - a pinch.

Cooking: step by step recipe

They work like this:

1. Eggs are divided into yolks and whites. In the latter, add a pinch of citric acid, beat until a strong foam. Pour sugar into the yolks, beat until white foam.
2. Add 0.5 part of flour to the yolks (whipped), knead, add proteins, knead gently, pour the rest of the flour into the mass and knead thoroughly.
3. Put a circle cut out of baking paper into the bottom of a Teflon pan. Pour out the dough. The lid is covered with a terry towel (needed to collect condensate), and tightly cover the pan with it.
4. The pan is placed on a burner, which is the same size as the bottom. Set the temperature to medium and bake for 1 hour.
5. After this time, the lid is opened, readiness is checked with a toothpick.

Subtleties of cooking

The quality of the biscuit is determined mainly by the quality of the proteins. You can beat them into a strong, stable foam if:

• use exclusively fresh eggs;
• choose the largest of them, which contain more protein;
• carefully separate the yolks from the whites;
• use exclusively clean and dry dishes for whipping (if there is even a drop of fat on the walls, all the work will go down the drain;
• you can beat the proteins qualitatively by placing the bowl in which they are whipped in a bowl with ice, cold water or snow;
• Improve whipping with s alt, a little citric acid or lemon juice.

It is necessary not to be lazy to sift the flour - with this simple action, it is enriched with oxygen and additionally loosened, which makes the dough more magnificent. If the sponge cake is simply sprinkled with powdered sugar, it can be eaten immediately after baking. But in order to use it for making culinary masterpieces, cut it, etc., you first need to let it dry slightly (at least for 4-8 hours). It is most convenient to bake biscuit dough in the evening, and collect cakes from cakes after 12-24 hours. Then it will not crumble, will not get wet during impregnation and will retain its shape. It is better to cut biscuit cakes into layers with a fishing line or a knife.