Pumpkin biscuit

Bread 480 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Pumpkin biscuit
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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It would seem that I have already tried so many different baking recipes with pumpkin and shared with you! But believe me, there can be just an unlimited number of options, and every time such baked goods please not only the eye, but also turn out to be very tasty. Today on the menu is a funky pumpkin sponge cake - tall, juicy, tender, airy and fragrant. It is so good on its own that you don't even need to make any cake!

In fact, pumpkin behaves amazingly in baking: thanks to it, the dough not only becomes a rich yellow-orange color, but also much juicier and softer. In addition, such baked goods have practically no pumpkin taste as such, and if there are light shades, they can be easily drowned out with the help of natural flavors. Vanillin, citrus peel, cinnamon, and other spices are in perfect harmony with the aroma of the beautiful pumpkin.

Ingredients

Directions

  1. To make a sunny pumpkin biscuit, take wheat flour of the highest (you can first) grade, granulated sugar, pumpkin puree of medium density, chicken eggs, orange juice and zest, refined vegetable (I have sunflower) oil and baking powder. Alternatively, literally a pinch of vanillin or a teaspoon of vanilla sugar can be added if desired.
  2. Wash chicken eggs and dry them dry with a napkin or towel. Separate the whites from the yolks. Take a suitable bowl and put the egg yolks in it (put the whites in the refrigerator for now), add 100 grams of granulated sugar and a pinch of vanillin.
  3. Beat everything with a whisk or mixer for several minutes, so that the sugar crystals practically dissolve and a light mass is obtained that resembles condensed milk. By the way, I remembered here on the topic: once a 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 combine with yolks. Well, how, HOW is this possible? Have you ever had this? Personally, I NEVER. In any case, and with any layout, the yolks + sugar, even if you beat them with a simple fork, after some time will still turn into an almost homogeneous smooth mass, 4-5 times more than the original volume. The only option that comes to my mind is frozen eggs. If nothing happens to the proteins after thawing (I myself constantly freeze them when only yolks are needed for the recipe), then the yolks after freezing and defrosting do not spread like fresh ones, but are smeared like butter. Maybe this is the problem ..
  4. Okay, let's continue cooking the pumpkin sponge cake. When the yolks with sugar are beaten, add pumpkin puree, orange juice and zest, as well as odorless vegetable oil to them.
  5. Once again, mix everything thoroughly (or whisk - it doesn't matter) so that all the ingredients are well combined.
  6. Now it's time to add wheat flour to the liquid biscuit base, which must first be mixed with baking powder and sieved.
  7. Just mix thoroughly to get a completely homogeneous, moderately thick dough.
  8. Then we will deal with proteins and the remaining (80 grams) granulated sugar. Beat them until firm foam - the so-called hard peaks. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, pour sugar in portions, making the mixer maximum revolutions, and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. It is in them that the pledge of a lush and tall biscuit is!
  9. In parts, we begin to introduce whipped proteins into the pumpkin base. You need to add the next portion when the previous one completely interferes with the dough. The movements should be clear, neat, but at the same time quite fast, since the biscuit dough does not like to wait long.
  10. This is such an airy and fluffy dough for pumpkin sponge cake. Under no circumstances, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
  11. Since we will be cooking pumpkin sponge cake in a slow cooker, grease the bowl with any refined vegetable or butter. Put the biscuit dough into it and turn on the Baking mode. Time - 50 minutes (cooking time may vary depending on the multicooker model and its power).
  12. The readiness of the biscuit is checked either visually or with a wooden skewer (toothpick). If it comes out of the dough dry, then the baking is ready - this technique is called "dry torch test".
  13. Using the steaming insert, take out the finished pumpkin sponge cake and let it cool completely. If you plan to make a cake, let the biscuit sit for at least 4-8 hours so that it cuts better and does not crumble.
  14. With a cup of hot tea or a glass of milk, a piece of fragrant, tender, juicy and airy pumpkin sponge cake will come in handy. If you haven’t tried these pastries yet, be sure to catch up - you won’t regret it!

Pumpkin biscuit



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

It would seem that I have already tried so many different baking recipes with pumpkin and shared with you! But believe me, there can be just an unlimited number of options, and every time such baked goods please not only the eye, but also turn out to be very tasty. Today on the menu is a funky pumpkin sponge cake - tall, juicy, tender, airy and fragrant. It is so good on its own that you don't even need to make any cake!

In fact, pumpkin behaves amazingly in baking: thanks to it, the dough not only becomes a rich yellow-orange color, but also much juicier and softer. In addition, such baked goods have practically no pumpkin taste as such, and if there are light shades, they can be easily drowned out with the help of natural flavors. Vanillin, citrus peel, cinnamon, and other spices are in perfect harmony with the aroma of the beautiful pumpkin.

Ingredients

Directions

  1. To make a sunny pumpkin biscuit, take wheat flour of the highest (you can first) grade, granulated sugar, pumpkin puree of medium density, chicken eggs, orange juice and zest, refined vegetable (I have sunflower) oil and baking powder. Alternatively, literally a pinch of vanillin or a teaspoon of vanilla sugar can be added if desired.
  2. Wash chicken eggs and dry them dry with a napkin or towel. Separate the whites from the yolks. Take a suitable bowl and put the egg yolks in it (put the whites in the refrigerator for now), add 100 grams of granulated sugar and a pinch of vanillin.
  3. Beat everything with a whisk or mixer for several minutes, so that the sugar crystals practically dissolve and a light mass is obtained that resembles condensed milk. By the way, I remembered here on the topic: once a 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 combine with yolks. Well, how, HOW is this possible? Have you ever had this? Personally, I NEVER. In any case, and with any layout, the yolks + sugar, even if you beat them with a simple fork, after some time will still turn into an almost homogeneous smooth mass, 4-5 times more than the original volume. The only option that comes to my mind is frozen eggs. If nothing happens to the proteins after thawing (I myself constantly freeze them when only yolks are needed for the recipe), then the yolks after freezing and defrosting do not spread like fresh ones, but are smeared like butter. Maybe this is the problem ..
  4. Okay, let's continue cooking the pumpkin sponge cake. When the yolks with sugar are beaten, add pumpkin puree, orange juice and zest, as well as odorless vegetable oil to them.
  5. Once again, mix everything thoroughly (or whisk - it doesn't matter) so that all the ingredients are well combined.
  6. Now it's time to add wheat flour to the liquid biscuit base, which must first be mixed with baking powder and sieved.
  7. Just mix thoroughly to get a completely homogeneous, moderately thick dough.
  8. Then we will deal with proteins and the remaining (80 grams) granulated sugar. Beat them until firm foam - the so-called hard peaks. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, pour sugar in portions, making the mixer maximum revolutions, and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. It is in them that the pledge of a lush and tall biscuit is!
  9. In parts, we begin to introduce whipped proteins into the pumpkin base. You need to add the next portion when the previous one completely interferes with the dough. The movements should be clear, neat, but at the same time quite fast, since the biscuit dough does not like to wait long.
  10. This is such an airy and fluffy dough for pumpkin sponge cake. Under no circumstances, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
  11. Since we will be cooking pumpkin sponge cake in a slow cooker, grease the bowl with any refined vegetable or butter. Put the biscuit dough into it and turn on the Baking mode. Time - 50 minutes (cooking time may vary depending on the multicooker model and its power).
  12. The readiness of the biscuit is checked either visually or with a wooden skewer (toothpick). If it comes out of the dough dry, then the baking is ready - this technique is called "dry torch test".
  13. Using the steaming insert, take out the finished pumpkin sponge cake and let it cool completely. If you plan to make a cake, let the biscuit sit for at least 4-8 hours so that it cuts better and does not crumble.
  14. With a cup of hot tea or a glass of milk, a piece of fragrant, tender, juicy and airy pumpkin sponge cake will come in handy. If you haven’t tried these pastries yet, be sure to catch up - you won’t regret it!

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