Pumpkin biscuit

To prepare sunny pumpkin biscuit, take the wheat flour of the highest (first) variety, granulated sugar, pumpkin mashed potatoes, chicken eggs, juice and orange zest, refined vegetable (I have sunflower) oil and baking powder of dough. In addition, if desired, you can add literally a pinch of vanillin or a teaspoon of vanilla sugar.

My chicken eggs are dry and dry with a napkin or towel. Separate proteins from yolks. We take a suitable bowl and put egg yolks in it (we still put the proteins in the refrigerator), add 100 grams of sugar and a pinch of vanillin.

Beat everything with a whisk or mixer for several minutes so that the sugar crystals are practically dissolved and a light mass resembles condensed milk. By the way, I recalled here on the topic: somehow one hostess in the comments in one of my biscuits wrote that she could not beat the yolks with sugar. Like, sugar will not dissolve in any way and did not connect to the yolks. Well, how is it possible? Did you have this? I have never personally. In any case, with any layout of the yolks+sugar, even if they beat them with a simple fork, after some time they will still turn into an almost homogeneous smooth mass, 4-5 times more from the initial volume. The only option that comes to my mind is frozen eggs. If, after thawing with proteins, nothing happens at all (I constantly freeze them, when only yolks are needed for the recipe), then the yolks after frost and defrosting do not spread, as fresh, but smear like butter. Maybe this is the problem …

Okay, we prepare a pumpkin biscuit further. When the yolks with sugar are beaten, add pumpkin puree, orange juice and zest, as well as vegetable oil without smell.

Once again, we mix everything thoroughly (or beat — it does not matter) so that all the ingredients are well connected.

Now it's time to add wheat flour to the liquid base for the biscuit, which must be pre -mixed with baking powder and sift.

Just mix thoroughly to make it completely uniform, moderately dense dough.

Then we will engage in proteins and the remaining (80 grams) sugar. They need to be beaten to stable foam — the so -called hard peaks. We will whip them in a separate bowl, which should be completely clean and dry. We begin to whip the proteins with a mixer at low speed, and when large bubbles appear (it means we have already broken the structure of the protein), we gradually increase the speed to the middle one. When the proteins turn into a fine -grained muddy foam, pour sugar in parts, making the maximum revolutions of the mixer, and beat to a dense snow -white mass. Well -beaten egg whites should keep the shape well and not move. It is in them that is the key to lush and high biscuit!

In parts, we begin to introduce whipped proteins into a pumpkin base. Add the next portion when the previous one completely intervenes in the dough. The movements should be clear, neat, but quite fast, since the biscuit dough does not like to wait long.

Here is such an air and fluffy dough for pumpkin biscuit. In no case, never connect the proteins with the base using a mixer — only with a spoon, spatula or, finally, with your hand.

Since we will prepare a pumpkin biscuit in a slow cooker, lubricate the bowl with any refined vegetable or butter. We lay out a biscuit dough into it and turn on the baking mode. Time — 50 minutes (cooking time can vary depending on the multicooker model and its power).

The readiness of the biscuit is checked either visually or using a wooden skewer (toothpick). If it comes out of the dough, then the pastries are ready — this technique is called «check for dry beam.»

Using an insert for preparing food, we take out the finished pumpkin biscuit and let it cool completely. If you plan to cook a cake, let the biscuit stand for at least 4-8 hours so that it cuts better and does not crumble.

With a cup of hot tea or a glass of milk, a piece of fragrant, delicate, juicy and air pumpkin biscuit will be in handy. If you have not tried such pastries yet, certainly make up for the missed — you will not regret it!