Bakery products

Chocolate boiled biscuit

Chocolate boiled biscuit



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Ingredients for Making Chocolate Boiled Biscuit

  1. Chicken egg 2 pieces
  2. Sugar 2 cups
  3. 1 cup pasteurized whole milk
  4. Refined vegetable oil half a glass
  5. Distilled pure water 1 cup
  6. Cocoa powder (bitter) 6 tablespoons
  7. Wheat flour 2 cups (capacity 230 milliliters)
  8. Baking soda 1.5 teaspoon (without slide)
  9. Food baking powder 1,5 teaspoon
  • Main Ingredients Eggs, Milk, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Glass (capacity 230 milliliters), Teaspoon, Tablespoon, Oven, Non-stick baking dish (diameter 24 centimeters), Baking paper, Knife, Cutting board, Food-grade aluminum foil, Stove, Stewpan, Fine mesh strainer, Deep bowl - 2 pieces, Whisk, Mixer, Wooden skewer, Kitchen towel, Kitchen spatula, Metal grill (from the oven)

Chocolate biscuit preparation:

Step 1: preheat the oven and prepare the baking dish.

First of all, preheat the oven to 160 - 170 degrees Celsius. After we take the non-stick mold with removable sides, remove the bottom from it and put it on a sheet of baking paper. We arm ourselves with a thin sharp knife and use it to cut out a circle from baking paper to the diameter of the bottom of the mold. Then we collect the baking dish, turn the container upside down and tighten it with food-grade aluminum foil so that there are no cracks, now the dough will not spill out of the container during baking. After inside the mold we lay the cut out circle of paper, grease with a small layer of butter, not forgetting about the inside of the sides of the mold. Now we start preparing the ingredients.

Step 2: prepare water and dry ingredients.

Pour into the stewpan 1 a glass of clean distilled water, put the container on a stove included in a strong level, and bring the liquid to a boil. Then we take a sieve with a fine mesh and sift through it into a deep bowl the right amount of wheat flour, baking soda, cocoa powder and baking powder. Add sugar to the bowl and mix the dry ingredients with a whisk until smooth.

Step 3: prepare the eggs, vegetable oil and milk.

Now we drive in the clean deep bowl the desired number of eggshell without shells, put the container under the mixer blades and beat the eggs until splendid for 3 to 4 minutesby turning on the kitchen appliance at low speed and gradually increasing it to the highest. Then, without turning off the mixer, we introduce the right amount of milk and vegetable oil into the same container. Mix the products until smooth at medium speed for 1 - 2 minutes, and proceed to the preparation of the dough.

Step 4: prepare the dough.

Pour a liquid mixture of eggs, milk, and butter into a bowl of dry ingredients and mix the products with a whisk until smooth. Then we take a stewpan with steep boiling water and pour hot water into the same container. We re-mix the ingredients to a uniform consistency and, helping ourselves with a tablespoon, pour the batter into a baking dish.

Step 5: bake chocolate biscuit in boiling water.

We check whether the oven has warmed up to the desired temperature and only after that we send the form with the dough into it, installing it on the middle rack. Bake a biscuit for 1 hour We check its readiness with a wooden skewer, insert its end into the flesh of the baking dish, if the stick comes out wet, then let the flour product reach full readiness in the oven 10 - 12 minutes. If the stick turns out to be dry then remove the form with the finished biscuit from the oven, holding the container with a kitchen towel, and put it on a cutting board. After we allow the biscuit to cool slightly, then we take the knife and draw it with a point between the inside of the sides of the mold and the edge of the baking, thus disconnecting the sides of the biscuit from the container. Then we remove the side from the form, pry up the biscuit with a kitchen spatula, transfer it to the metal grate and let cool to room temperature. Well, in the meantime, the pastries will cool down, we come up with what dessert can be prepared from it.

Step 6: serve the chocolate biscuit in boiling water.

After baking, chocolate biscuit is cooled to room temperature after baking, and then used as the basis for desserts. For example, you can pour it with sugar syrup based on fruit juice and garnish with any berries. Cut into cubes or squares, soak in rum and roll in coconut. Also, chocolate sponge cake will be perfectly combined with various butter creams, and if you pour it with chocolate icing and present this surprise to your beloved household, then be prepared for an unearthly manifestation of love on their part, because there is no tastier dessert in the world! Enjoy it! Enjoy your meal!

Recipe Tips:

- - If desired, add 1 packet of vanilla sugar or 1 teaspoon of liquid vanilla extract to the dough.

- - Instead of baking paper, you can use parchment paper, but before you put it in a form, it is worth soaking the paper with vegetable refined oil and after applying a layer of butter on it.

- - If you do not like the smell of soda, then completely replace it with a food baking powder, putting 3 teaspoons of this ingredient in the dough instead of 1.5 teaspoons.

- - It is desirable that during baking in the oven, the upper and lower heating is turned on.

- - If desired, finely chopped nuts of any kind, dried fruits or berries can be added to this type of dough.

- - The biscuit baking dish should be of average diameter, preferably from 22 to 26 centimeters. If it is too large, the biscuit will turn out thin, bake faster and may burn, in this case, reduce the baking time by 10 - 15 minutes. If the mold is too small, then the biscuit may burst, become cracked or not bake inside, in this case, you can tighten the surface of the mold with foil, bake the biscuit in this state for 30 to 40 minutes, and then without the foil the rest of the time until completely cooked.

- - In order to make the biscuit taste more saturated, you can use brewed coffee or herbal tea without sugar instead of water.