Pumpkin biscuit in a slow cooker: recipe, cooking features and reviews

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

To surprise your unexpectedly visiting friends with something unusual, it is not at all necessary to go to the store for expensive exotic delicacies. To do this, it is enough to serve a delicious pumpkin biscuit for tea, the recipe of which will be presented in today's article.

General recommendations

It should be noted that the preparation of such desserts does not require much time and effort. In addition, most of the ingredients are almost always available in every home. Use only fresh, high-quality products to make your baked goods tender and appetizing.

To create such pies, it is desirable to use a ripe bright pumpkin, the flesh of which does not contain fibrous veins. Ideally, you need to take vegetables grown in your own garden. In the absence of such an opportunity, proven sweet varieties should be preferred.

Biscuit with cottage cheese cream

Baking prepared according to this recipe is very tasty and fragrant. An uninitiated person will never guess what is in the composition of such a pie.there is a pumpkin. Before you start working with the dough, you should conduct an audit in your own kitchen and, if necessary, buy all the missing ingredients. You should have:

• 180 grams of flour.
• Three chicken eggs.
• 200 grams of sugar.
• Teaspoon of baking powder.
• 300 grams pumpkin puree.
• Half a teaspoon each of cinnamon and s alt.

In order for your family to appreciate the curd-pumpkin biscuit, the above list should be supplemented with the ingredients necessary to create the cream. You will need:

• 150 grams of powdered sugar.
• Two tablespoons of soft butter.
• 200 grams curd.
• Some shelled walnuts.

Process Description

Egg yolks are beaten in a deep bowl at high speed. Then add half a glass of granulated sugar and pumpkin puree to them. Everything is mixed well until the small grains are completely dissolved.

In a separate container, combine the remaining sugar and pre-whipped proteins. The resulting mass is mixed with yolks. After that, sifted flour, baking powder, s alt and cinnamon are carefully added there.

The resulting dough is spread on a baking sheet lined with parchment and sent to the oven. The future pumpkin biscuit is baked at a temperature of 180 degrees for twenty minutes. The finished cake is transferred to a clean towel,roll up and leave to cool. After half an hour, it is opened, the parchment paper is carefully removed and smeared with a cream made from a mixture of powdered sugar, butter and curd mass. After that, it is rolled up again and served at the table.

Pumpkin Chiffon Biscuit

Before preparing this dessert, you need to examine the contents of your own pantry and restock if necessary. Your refrigerator and kitchen cabinets must have:

• 300 grams of baked pumpkin puree.
• Two tablespoons of corn starch.
• 240 grams of flour.
• Five fresh chicken eggs.
• 150 grams of sugar.
• 100 milliliters of vegetable oil.

To bake a delicious and fragrant pumpkin biscuit, the above list should be slightly expanded. Additionally, one and a half tablespoons of baking powder and grated orange zest are added to it.

Egg yolks are separated from proteins and ground with one hundred grams of sugar. Zest, oil and pumpkin puree are added to the resulting mass. Everything is mixed well and combined with sifted flour, into which starch and baking powder are pre-poured. Lastly, the resulting dough is introduced in several stages with egg whites, whipped into a dense, stable foam, and the remains of granulated sugar.

The future pumpkin biscuit is laid out in a form lined with parchment paper and sent to a preheated oven. It is baked at 180 degreesfor half an hour. After that, it is removed from the oven and cooled on a wire rack. If desired, the finished dessert is sprinkled with powdered sugar.

Pumpkin biscuit in a slow cooker

To bake this loose and at the same time moist dessert, you should go to the store in advance for the missing products. Your kitchen should have:

• Three fresh chicken eggs.
• 100 grams of pumpkin.
• One and a half cups of flour.
• Seven tablespoons of vegetable oil.
• One and a half glasses of sugar.
• Half teaspoon baking soda.

Plus, you will need vinegar and cinnamon. The amount of the last component depends on the personal preferences of the cook and his family members.

Pre-washed and peeled pumpkin is crushed on a coarse grater and sprinkled with cinnamon. Vegetable oil is sent to the resulting mass. It is important that it be odorless.

In a separate bowl, beat the eggs mixed with sugar at medium speed and send them to the grated pumpkin. At the very end, soda, quenched with vinegar, and sifted flour are added to the container. Everything is well kneaded until a homogeneous consistency. Then the resulting dough is laid out in a multicooker bowl, previously greased with margarine, and the “Baking” mode is activated. After about an hour, the finished biscuit can be served with tea. If necessary, it can be an excellent basis for creating a variety of cakes and pastries.

Reviews of hostesses

Most of our compatriots quite often cook a biscuit with pumpkin puree. This dessert is good because for itNo costly or scarce components are required to create. Therefore, it can be quickly prepared in case of an unexpected arrival of friends. An important role is played by the speed and simplicity of technology. Even a novice cook can easily cope with the process of baking such a pie.

It should be noted that such desserts are especially popular among young mothers who monitor the diet of their children. They claim that their kids, who are almost impossible to get to swallow even a piece of baked or boiled pumpkin, eat this biscuit with pleasure.