Biscuit with hot milk and butter

Now I have a favorite among biscuits - a soft, moderately moist, fragrant and easy-to-cook American biscuit in hot milk with butter! Such a biscuit is good both on its own and for assembling cakes: the cakes are cut easily, and you don’t even need to soak them before applying the cream. The biscuit is absolutely unpretentious, it is baked evenly and does not fall, its top is even and smooth.

Ingredients

• Milk - 120 ml
• Butter (softened) - 60 g
• Eggs - 3 pcs.
• Sugar - 150 g
• Flour - 160 g (1 cup with a capacity of 250 ml)
• Baking powder - 7 g
• Vanillin - 1 pinch
• Salt - 1 pinch

Directions

1. Prepare the necessary ingredients.
2. The eggs should be at room temperature, so take them out of the fridge 30 minutes before you start making the biscuit.
3. Turn on the oven to preheat to 165 degrees.
4. Pour eggs into the bowl of a kitchen machine or bowl, add sugar, a pinch of salt and vanilla.
5. Using a mixer, beat eggs with sugar until light and fluffy. You need to beat for a long time, 8-10 minutes.
6. Mix the flour with the baking powder and sift into the egg-sugar mixture in two additions.
7. Gently fold in the dry ingredients with a spatula to form a fluffy, light dough. Do not knead too thoroughly and intensively.
8. In parallel with kneading the dough, pour milk into a ladle or saucepan and put the butter.
9. Bring milk to a boil over medium heat. The butter will naturally melt.
10. Carefully pour half of the hot milk with butter into the dough.
11. Gently fold it into the dough.
12. Pour in the remaining hot milk with butter.
13. Also stir in the second part of the milk. The dough will become a little thinner, but still airy.
14. Line the bottom of the baking dish with parchment paper. Transfer the dough into the form.
15. I will have a homemade cake for two cakes from this biscuit, and I take a form with a diameter of 24 cm. If you plan a biscuit higher, for 3 cakes, take a form with a diameter of 20 cm.
16. Bake a biscuit in an oven already preheated to 165 degrees for 30-35 minutes.
17. Turn off the oven, and leave the biscuit right in the form in the oven with the door ajar for another 10 minutes.
18. After that, carefully remove the biscuit from the mold and cool on a wire rack.
19. Biscuit in hot milk with butter is ready.
20. Enjoy your meal!