Coffee biscuit

The recipe for this simple biscuit in the slow cooker includes the following ingredients: wheat flour, sugar, chicken eggs, soluble coffee, ground cinnamon and drinking water. I finished off the cinnamon for an additional aroma, but if you do not like it, you may not use or put a teaspoon of cocoa powder at all.

In fact, there is nothing complicated in the preparation of this biscuit (like most others). First of all, we thoroughly wash the chicken eggs under cold running water, and then pull them dry. Separate the proteins from the yolks. Try to do it carefully so that the yolk does not get into the proteins, otherwise the biscuit can rise poorly. The proteins are still returns aside if you do not have a stationary mixer (which works without your help). In a suitable bowl, we connect 5 egg yolks, 100 grams of sugar, ground cinnamon (if you like its aroma), as well as coffee. To make coffee, just pour a tablespoon of soluble coffee in advance 30 milliliters of boiling water, mix and let cool completely. You can also use very strong ground coffee for this, just do not forget to strain it.

Beat everything with a mixer or whisk until sugar is completely dissolved. When you usually beat the yolks with sugar, the mass is whitening, but here it is a pleasant color of coffee with milk. The mass should be lush and at the same time tightly, if you have a good beat of the yolks.

Since I am a happy owner of a stationary mixer, my squirrels whipped myself while I was engaged in yolks. The manual mixer will be the same, but not during whipping yolks, but after. So, in a clean and low -fat (wipe with a napkin moistened in lemon juice), we have egg proteins. We begin to whip them at low speed until a light foam appears. Then we increase the speed and, without stopping whipping, gradually pour 50 grams of sugar (in 4-5 receptions). Gradually, this does not mean that the last portion must be introduced when the proteins are almost turning into a magnificent stable foam. On the contrary, it is impossible, otherwise sugar simply will not have time to dissolve. You pour these 50 grams of sugar for about 30-40 seconds, while the proteins are still liquid, but at the same time you began to become a foam. Well, then you beat the meringue (what we are doing and is called the French Merenga) to stable peaks now. That is, if you raise the corollas, the protein mass will stand on them and in no case do not drain. And you can easily make sure of sufficiently whipping proteins as follows: just turn the bowl with the meringue upside down. If everything remains in its place, you are on the right track. If the mass has shifted at least a millimeter, continue to whip.

After making sure that our proteins are beaten correctly, we return to the yolks. We sift wheat flour in them.

Now add about a fifth of all whipped proteins there. That is, these same proteins we will enter into yolks with flour gradually. This is necessary so that the biscuit dough is as low as possible when mixing and remain an air. How to interfere with the dough for any biscuit: with a flat (preferably flexible silicone) shovel we draw from the center of the bowl to the edge, moving along the bottom of the dish. We remove the shoulder blade along the bowl of the bowl and again immerse it in the center of the dough. Such scooping movements are obtained. At the same time, it is convenient to rotate dishes with dough in the direction opposite to mixing the dough with the second hand.

So we introduce all the remaining proteins and quickly, but with neat movements, knead the dough to the coffee biscuit. It should slowly drain into the shoulder blades with a wide ribbon.

We lubricate the multicooker bowl with oil (it doesn’t matter which one — creamy or refined vegetable) and spread the dough into it. We level with a spatula and cook in baking mode for 50 minutes. Your time may vary a little — it depends on the power of the multicooker. In any case, after 45 minutes from the beginning of the baking, look and check the readiness of the biscuit with a wooden skewer or toothpick. If it comes out of the dough completely dry, the coffee biscuit is ready.

It turns out a rather tall, fragrant and very tasty home baking with the aroma of coffee and light shades of cinnamon.

We take out the finished coffee biscuit using an insert for cooking. To do this, just insert it inside the bowl with a biscuit, and then turn the entire structure upside down with trumpets. It turns out that the biscuit looks at us with the lower part.

Let the coffee biscuit cool completely cool, and then you can enjoy it. Very tasty with a cup of coffee or tea, a glass of milk. You can also prepare a home cake on the basis of this fragrant biscuit by cutting the cake into 2-3 layers and layers of any cream. Enjoy appetite, my dear!