Honey biscuit in the microwave

[Baked in a polypropylene mold 16 cm in diameter, 6 min. at a power of 800.]

Honey biscuit in the microwave

Category: Confectionery

Ingredients
Honey	1 tbsp. the spoon
Egg	1 PC.
Flour	90 g or 5 tbsp. spoons with a small top
Sugar	1 tbsp. the spoon
Milk	3 tbsp. spoons
Vegetable oil	3 tbsp. spoons
Soda	1/3 teaspoon
Salt	pinch

Cooking method

• I found a recipe on the Internet in some blog.
• I did at first as suggested in the recipe - mixed honey with soda, then all together and "stir well" - naturally, it turned out to be a bun.
• After that, I took the technology from the recipe "Chocolate cake in the microwave":
• Mixed eggs with sugar and beat for 5 minutes, added butter, milk and melted honey, set the combine (or mixer if you beat it) to low speed and mixed in flour, soda, salt. I made C0 for 2 eggs, weighed flour, 90 g of "Makfa" goes for 1 egg. Baked in a polypropylene mold 16 cm in diameter, 6 min. at a power of 800.
• It turned out perfect! Cooked completely, even, height 8 cm! Weight 550 g. Taste, smell - like a good old honey cake!
• Now I cut it into 6 cakes, soaked it with honey water a little, smeared it with Custard apple-lemon cream from natapit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146701.0

Cooking program:

Microwave

And these are the cakes for the cut:

Here's a thank you for the recipe. I bake chocolate all the time, my husband asks for honey.

[Lyudochka]

Lyudochka , I tried the first one, which did not rise - just like the cake from the Soviet Medovik!

I did not get that. And the second one that doesn't look like?

[Prus - 2]

Prus - 2, and where is the time for baking ??? I didn't see shoto ...

[Svetochka]

And the second one is still smeared in the refrigerator - after 2 hours I'll decorate a little, and then ...
Svetochka , for 2 eggs I baked for 6 minutes.

And what is it in polypropylene form?

[Lenochka]

Oh, Lenochka , it's my head with a hole! In another topic, we discussed homemade forms from polypropylene buckets! And I automatically wrote here without explanation. You know, such transparent and white, large and small buckets with pickles, milk, herring? They are suitable for the microwave and in the topic "Chocolate cake in the microwave" Valya writes that she made baking dishes from such buckets. I also collected these buckets of different diameters (from 10 cm to 26 cm), cut them to a height of 11 cm and now I "bastard" from the abundance of forms! It is very convenient to bake in them and they are more rigid than silicone ones.

Got it, thanks

And I bought a very good microwave dish with straight sides and half the size of a chocolate recipe. I bake constantly. We'll eat it and almost immediately again. I make sour cream. Fast and tasty.

And I bought a plastic saucepan with smooth walls for a microwave for 3 liters and bake in it. It costs a little more than 100 rubles, it is sold in almost any Internet store.

Of course - a conveniently specially designed form! But forms of the required diameter are not always available - so you have to twist!

made bakeware from such buckets.

The mayonnaise bucket can also be used for baking in a micron. Try it. And then I look at these recipes, but what I don’t know how to use: I don’t like silicone molds

[Albina]

Albina, Just cut the bucket 11 cm high - it will be a great shape! Bake - you won't regret it!
And I could not stand it - I just cut the assembled cake, without decorating:

I regretted something on the bottom cakes of the cream! Very tasty, but to be classic, you need to make custard milk cream. Then the illusion of the Soviet honey cake will be complete! At breakfast, my daughter (a big lover of honey cake, she always baked it herself in the oven) admired the simplicity of its preparation in a micron - the time and effort required to prepare it decreases significantly!

Girls, do you think a simple biscuit (classic) can be baked like that? And then I baked chocolate - it turned out great.Here I look - Lyuba's honey is great, but I have the usual "sponge cake on boiling water" in the same container (before buying a saucepan I baked in a basin) in which I made a chocolate one and everything worked out great, burned out! Burned out! And - I just looked - I didn't seem to be ready yet, but a minute passed - and so there was a smell of burning! I take out - there is a charred biscuit and hard as a brick! Do you think this is due to the fact that ordinary biscuits, without additives (chocolate, honey, etc.) cannot be made or is it just my joint?

[Prus - 2]

Prus - 2, Thank you! Bookmarked

[Albina]

Albina, Just cut the bucket 11 cm high - it will be a great shape! Bake - you won't regret it!
And I could not stand it - I just cut the assembled cake, without decorating:

I regretted something on the bottom cakes of the cream! Very tasty, but to be classic, you need to make custard milk cream. Then the illusion of the Soviet honey cake will be complete! At breakfast, my daughter (a big lover of honey cake, she always baked it herself in the oven) admired the simplicity of its preparation in a micron - the time and effort required to prepare it decreases significantly!

I have the usual "sponge cake on boiling water" in the same container (before buying a saucepan I baked in a basin) in which I made a chocolate one and everything turned out great, burned out!

Anastasia, I baked vanilla in boiling water. Everything turns out fine. You just need to catch the baking time for each biscuit. It is possible that there are different recipes in terms of the ratio of liquid components and therefore the baking time will be different. It is possible that the height of the dough in the mold is different and therefore it is necessary to increase or decrease the baking time. I just don't like light biscuits at all in the micr. They are so scary, so I prefer to bake dark chocolate ones and have tried baking honey ones. They also come out dark and therefore look good both outside and in section.
And as far as I understand (from yesterday's and today's experiments), they are dark because of soda in combination with honey. If you replace the soda with baking powder, then the biscuit turns out to be the color of baked milk, but not dark.

[Prus - 2]

Prus - 2, Lyuba, I was staring at this cake ... So I think, can I take a chance? How many times I have not baked biscuits in my micron, well, I don’t like them and that’s all - they are rubbery, dry, very perforated ... how many products I translated! It seems that my handles are both right, but biscuit baking in the microwave is not given in any way ... Maybe it should be like this, maybe it's me Galya baluvana ???

Anastasia, I baked vanilla in boiling water. Everything turns out fine.

Lyudmila, thank you very much for the detailed answer! I got it! I will experiment!

some kind of rubber, dry, very perforated ...

Sveta, I have been baking honey biscuits in the microwave for two days. This biscuit and biscuit from irza "honey biscuit with soda" And that's what I noticed.
Big holes are from soda. If you extinguish it, then there are holes. but not so big.
If the baking soda is replaced with a baking powder, then the "holes" are the same as when baking in the oven.
But the rubberiness and dryness, it depends on the baking time. Here you just need to select the time for each biscuit.

[Husky]

Husky, this "you just need to select the time for each biscuit" and annoys me. It takes how many lime products to pick up the time ... So I'm in the oven on the knurled ...
The most interesting thing is that how many times I baked in the microwave, fully observing the recipe and the time, I specially baked those recipes that matched in power to get the same result ... Well, I don't like it.

[Svetochka]

Svetochka, there was a lot of discussion in Chocolate Cake, and Luda-Husky I wrote about this many times in other topics - the baking time in a micra depends not only on the power, but also on mains voltage! This very tension can be different for all of us! And a different result from here. Therefore, Lyudochka - forgive me for quoting you, you need to take time for 4, say, eggs initially 6 minutes, and then add one minute at a time, or maybe 20-30 seconds. and check with a bamboo stick.I got lucky with time the first time, but only because before that I baked a Chocolate sponge cake several times (and I could already estimate the time in my micro). And with him there were nuances - Luda helped me in that topic.

Sveta, I already wrote that initially the chocolate on boiling water began to bake as stated in the recipe for 600W. How many have not tried it does not work. I changed the time for more and for less, and immediately and gradually added 30 seconds each, as recommended in the recipe. I didn't like the end result. Until I added power to 800 W, and slightly reduced the time. It began to work out. As far as I understand, then you see the power of different microwave ovens is different or something. I do not know. But here in its microwave oven the 800 W oven has adapted itself. Maybe you need to adjust the power for your microwave.
And the food is yes. But if anything, I use it as a crumb for potatoes.
In general, everything is very individual. It is possible that you have an understanding of rubberiness, and I just have a different understanding. It is possible that I, having the same result, do not accept it as such.
For example, I absolutely hate the taste of soda. And for me this biscuit according to this recipe turned out to be completely unacceptable.
I will certainly try it again, but I will already quench the soda with vinegar, maybe then I will not feel the aftertaste of soda.

Lyuba, and I have a question for you. Indeed, the recipe only needs 1 tbsp. spoon of sugar for 1 egg? For me, this is sooooooo little.

Yes, Lyudochka, 1 tbsp. spoon for 1 egg. At first I also doubted, but we add sweetness with honey! In general, I scooped up honey generously - it was not frozen on a stone, so I took a full spoonful (for 2 eggs - 2 tablespoons). When I melted it in a micron, there was probably much more liquid than a spoon. For sweetness - as according to the Soviet recipe. In general, the full feeling that this is the same honey cake. Well, I soaked it a little with honey water - for 1 glass of water I also took a very full spoonful of honey, And then - moistened it with a brush, as you advised - not too much.

[Prus - 2]

Thank you, Prus - 2 and Husky, for clarification. I'm not complaining about the voltage, we have a house with electric stoves and there is also protection for the apartment, so the voltage is less than 210W. But with a micrushka, perhaps it is worth experimenting in the direction of reducing the baking time. I get the impression that it bakes and dries. It's a pity that I don't need so many illiquid assets for potatoes, I have the wrong cakes. So, you have to learn how to make the Potato cake.

Lyubasha, I just baked another biscuit from Ira (irza) in parallel, there is twice as much sugar in the recipe. And this despite the fact that there is no milk or butter. It is much sweeter. And the soda is extinguished there. Soda is not felt there. It is necessary to conjure over this recipe.

Here's a biscuit I got according to your recipe.


In the last photo, this is not a cut, but a dome cut off from above and along the edge. I leveled the biscuit, cutting off all the irregularities. White spots, this is where it did not cut. I did not cut it into layers, since I am not going to use it yet and I put the cake in the freezer. I think that if you cut them into layers, the color will be uniform and the holes inside will be more uniform.
The biscuit rose very well from 2.5 cm to 6 cm. Form diameter 17 cm. Baking at 800 W for 6 minutes.

[Lyudochka]

Lyudochka, class! Pretty boy! But tell me, for God's sake, does soda feel after cooling? And for sweetness - if not enough, can you put more honey? Have you tasted it (trimmings)? I also have a whitish crust - I started to take it off and took off half of it - it's so thin. And the biscuit itself is dark, beautiful. In general, a real honey cake! I really want you to be able to choose the ingredients and technology to your taste! The net has been digging a lot, there are still recipes - but it sucks.

But tell me, for God's sake, does soda feel after cooling?

Lyuba, not only after it has cooled down, but also after defrosting. I know that usually the smell of eggs, and soda usually goes away after cooling. But I can't help myself. I feel soda and that's it. Maybe not even soda, but the taste that it gives in the biscuit.
Although I did it according to Ira's recipe, where the soda is extinguished, I did not feel it there. But I think this is only because there is a lot of honey, which interrupted my soda taste.
I'll try it again and pay off the soda. Maybe then everything will be different. And about sugar! I also thought that no one can forbid me to put more of it than in the recipe.

Lyudochka, dear! I am sure that after your improvements we will get the PERFECT honey cake recipe! I will be very grateful if you share!

I will be very grateful if you share!

Lyubasha, as soon as we milk these honey cakes, I will definitely try this recipe with additions.
And I will definitely share what I can do.

[Prus - 2]

Prus - 2, Lyuba: rose: thanks for the recipe! It turned out very tasty: nyam: Not rubber, not dry. In general, a real honey cake (y) The truth is not very beautiful. Made in a rectangular dish, probably better in a round shape

[Larissa]

Larissa, expensive ! I am very glad that I liked the biscuit! I only realized that it must be done with milk custard. What cream did you do with? Or just like that? In any case, it's delicious!

[Lyuba]

Lyuba, I just whipped sour cream with sugar. Made the cake faster than looking for the recipe

Kla-a-asno! It was he who was soaked well from the sour cream! Super!

Everyone is so pretty .. But I didn't manage to get up and some pale. Well, I'll give him six more minutes. Then a couple more at the exit I have a brick of a pleasant color. Eeehh ....
I added baking powder. And the rest is strictly according to the recipe. But since everything turns out great for everyone, does it matter in my micro? Or in my crooked hands. The voltage in the network was set to 220 volts. Power in micron 800 watts. Tomorrow I'll buy soda, I'll try it again, it looks very appetizing

[Reine de Saba]

Reine de Saba, oh, what a pity! In relation to pale - definitely - from the lack of soda! In relation to it did not rise - first of all - how was it whipped? The first time I didn't beat the eggs separately, there was also a pancake! Well, maybe you need soda. How many eggs did you make? I baked for 6 minutes for 2 eggs, but it's not a fact that my voltage is 220 volts. Try to give the time 5 minutes, and then add 1 minute, and after each minute check with a bamboo stick (so that it is dry). Well, the form should be greased abundantly with butter. I'm sure you will succeed!

[Reine de Saba]

Reine de Sabathanks for the experience. Today I was also going to do it with a baking powder, because they wrote that the holes will be smaller. Yesterday I did two eggs, went up sooooo good (y) baked for 8 minutes at 700 watts.
Lyuba thanks again, the cake is gone

[Larissa]

Larissa,

[Reine de Saba]

Reine de Saba, oh, what a pity! In relation to pale - definitely - from the lack of soda! In relation to it did not rise - first of all - how was it whipped?

I did two eggs. I beat it with a whisk in a dough mixer. First, the eggs, then I added the rest of the ingredients. At high speed. Then I changed the whisk to the K-nozzle and mixed it with flour at low speed. I'll try with baking soda. If it doesn’t work, then it’s a matter of micro.
Oh, I apologize if it's stupid, but you need to cover it with a lid? I didn't cover.
Well, and, probably, another option that I have the wrong honey. I took liquid. We don't have others
thanks for the help

love-apple, always at your service

[Reine de Saba]

Reine de Saba , do not cover with a lid! You did everything right. I really hope that the next biscuit will be good! Yes, and take more liquid honey - I took a full spoonful of thick honey! And when I melted it, there was clearly more than 1 spoonful per egg.

[Prus - 2]

Prus - 2, Thank you. I will continue to try

[Lyuba]

Lyuba, another honeymooner

Larochka!
This is an incredibly delicious cake! I just want to take a bite! And what is this yellow - dried apricots?

And what is this yellow - dried apricots?

Raisins

Cool! It looks like dried apricots. I am so glad that the biscuit turns out and I like it! At my home, the children also liked it, but now I bake vanilla in boiling water for the 2nd day - I'm mastering it. My daughter wanted a rainbow cake (Lyudochka - Huska laid out), because now I have the whole kitchen in multi-colored biscuits. It remains to bake white. Yesterday I tried to bake vanilla in a micron - on one side there is a dome. on the other, a crater. So now I'm baking in a cartoon - do-o-o-olgo!

It is possible that the height of the dough in the mold is different and therefore it is necessary to increase or decrease the baking time.I just don't like light biscuits at all in the micr. They are so scary, so I prefer to bake dark chocolate ones and I've tried baking honey ones. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=384231.0

Lyuda, I absolutely agree with you! It's all about the amount of liquid and! And in the thickness of the baked layer! And, by the way, I, too, do not like light cakes in the microwave, well, or I have not yet found the right recipe. Citrus Valyushin was tasty, but you don't always want citrus. But I will definitely try honey!

And I got it - RUBBER You know, like a child's ball, you just want to kick it and what's the matter? Everything is strictly according to the recipe

[Daryushka]

Daryushka, expensive!
It seems to me that you have violated the technology somewhere! This was the first time I had beaten eggs enough. Please try again! Only exactly according to the recipe!