Light, fluffy biscuit dough can be prepared without eggs. This is an excellent basis for cupcakes, cakes, rolls, which can be served even during fasting, if the basis is not milk, but, for example, mineral water. A variety of recipes, ease of preparation, affordable products available in every home - everyone can bake a delicious biscuit without eggs.
Egg-free biscuit - general principles
In order for a biscuit without eggs to succeed, you should figure out what role eggs play in the preparation of biscuit dough. Eggs serve as a bonding component of all the ingredients of the dough, and are also used to loosen the dough, when whipping the proteins are saturated with air. So, to make a biscuit without eggs, you need to find a replacement for them: any other fastening product and a cultivator.
It turns out that you can replace eggs with different products: for example, fermented milk, regular milk, vegetable oil, for softness and airiness, use soda vinegar or regular baking powder.
Also included in the biscuit dough are flour and granulated sugar. The kneading process is simple: in one container all the dry ingredients of the dough are mixed, in the other - liquid. Sugar is poured into the liquid mixture and dissolved in it by whipping. Further, both masses are combined and once again thoroughly beat until uniform. Ready dough should turn out without a single flour lump and sugar grains. For taste, you can season the dough with spices: vanilla, cinnamon and others.
The biscuit dough is poured into a greased and sprinkled form and sent to the preheated oven for about half an hour.
1. Sponge cake without eggs in milk
Ingredients:
• refined vegetable oil - 20 ml;
• concentrated milk - 350 ml;
• 350 grams of wheat flour;
• 5 tablespoons of granulated sugar;
• soda - 10 grams;
• acetic acid - 20 ml.
Cooking method:
1. Pour sugar into a large cup with milk, beat well with a mixer until sugar is completely dissolved.
2. Add soda, slaked with vinegar, into milk with sugar, add pre-sifted flour.
3. All mix well until smooth for 7-8 minutes.
4. Pour the cooked dough into a deep baking dish, pre-oiled and sprinkled with semolina.
5. We put the mold in a hot oven to moderate temperature and bake for half an hour until a light brown crust.
6. After 30 minutes, pierce the biscuit with a toothpick, checking for readiness, if necessary, bake.
7. Cut the finished biscuit into pieces, sprinkle with powdered sugar.
2. Egg-free biscuit for yogurt
Ingredients:
• half a glass of yogurt;
• a pinch of potato starch;
• refined sunflower oil - 4 tablespoons;
• half a glass of flour;
• 400 g of granulated sugar;
• baking soda - 10 grams.
Cooking method:
1. Pour yogurt into a small cup, add vegetable oil, granulated sugar, beat thoroughly with a whisk for about 10 minutes.
2. In another cup, mix the flour, starch and soda.
3. In a cup with whipped yogurt, slowly pour the mixed dry ingredients, beat well again.
4. Lubricate the baking container with oil, sprinkle with semolina, pour in the dough and level it with a wet hand.
5. Put the mold in a hot oven, adjust the heat to medium and bake a little less than half an hour. When baking, do not open the oven.
6. Cool the baked biscuit, cut it into two parts, saturate it with any impregnation or just cut it into pieces, serve as a sweet cookie.
3. Egg-free sponge cake with cinnamon on kefir
Ingredients:
• flour - 400 grams;
• soda - 10 grams;
• lemon juice - 10 ml;
• sugar - 250 grams;
• fat-free fatty kefir - 200 ml;
• 80 ml of sunflower oil;
• vanilla, ground cinnamon - 5 grams each.
Cooking method:
1. Turn on the oven to warm up to 180 degrees.
2. In a cup, mix all the dry ingredients: flour, soda, vanilla and cinnamon.
3. Pour butter, vinegar, pour sugar into another cup with kefir, mix thoroughly until sugar dissolves for about five minutes.
4. The resulting mass is slowly poured into the dry ingredients, mix well for about five minutes until bubbles form.
5. Pour the dough into a baking container greased and sprinkled with semolina, put in the oven for half an hour.
6. We take out the finished biscuit and leave it for a while to cool, cut it into small pieces, grease it with any cream, serve it to the table.
4. Egg-free sponge cake with yogurt
Ingredients:
• yogurt without flavorings and colorings - 250 ml;
• 4 tablespoons of sunflower oil;
• granulated sugar - half a glass;
• a pinch of vanillin;
• 8 tablespoons of milk;
• 12 tablespoons of flour;
• soda - 20 grams.
Cooking method:
1. Pour yogurt, butter into a small cup, add sugar, add vanillin, whisk everything thoroughly for about ten minutes to get an airy mass.
2. Pour the prepared flour, baking soda, pour in the milk, stir well for several minutes, then whisk with a spoon for one minute.
3. Pour the dough into the prepared baking container, level it with wet hands.
4. Put in a red-hot oven, bake for half an hour.
5. Cool the baked biscuit, cut into two cakes, coat with cream, decorate the resulting cake as desired.
5. Sponge cake without eggs in a slow cooker on mineral sparkling water
Ingredients:
• flour - 400 grams;
• mineral sparkling water - 250 ml;
• 5 tablespoons of granulated sugar;
• refined sunflower oil - 5 tablespoons;
• semolina - 150 grams;
• 10 grams of vanillin;
• 15 grams of baking soda.
Cooking method:
1. Pour flour into a clean, dry dish, a little sugar, soda, vanillin, semolina, mix well.
2. Pour any mineral water with gas into another cup, add vegetable oil and the rest of granulated sugar, mix well until sugar is completely dissolved.
3. Pour the resulting liquid mixture into a cup with dry ingredients, mix thoroughly with a mixer to a homogeneous liquid consistency.
4. Leave the dough for a few minutes so that it thickens.
5. Pour a slightly thickened dough into the prepared capacity of the multicooker, close the lid, adjust the “baking” mode and bake for one hour. After the multicooker signal, we check the biscuit for readiness in the usual way (with a wooden stick).
6. We take out the finished biscuit from the container, cool it, cut it into small pieces, sprinkle with powdered sugar or grease with some cream, serve it like sweet cookies. Or we cut it into two even cakes, saturate it with sugar syrup, glue it with cream and decorate the cake of our own accord.
6. Egg-free sponge cake with jam
Ingredients:
• 6 tablespoons of flour;
• 1.5 cups of milk;
• 5 tablespoons of sugar;
• soda - 10 grams;
• acetic acid - 10 ml;
• butter - a small piece;
• any jam - 30 grams.
Cooking method:
1. Pour milk into a deep metal pan, add sugar, beat mixers for about ten minutes, until the sugar grains are completely dissolved.
2. Pour the prepared flour into milk, mix well again with a mixer.
3. Add slaked soda to the milk mixture, whisk again.
4. Pour the dough into the prepared deep baking dish, add a little any jam (currant, raspberry, strawberry or other), stir well with a spoon and put in a hot oven, bake for half an hour at a temperature of 180 degrees.
5. At the end of this time, check the biscuit for readiness with a wooden stick, if ready, remove it from the container, cool and cut into pieces.
6. Serve to the table as a sweet cookie.
7. Chocolate sponge cake without eggs
Ingredients:
• two glasses of flour;
• two glasses of slightly warm milk;
• one and a half glasses of sugar;
• 6 tbsp. l cocoa;
• 4 tsp baking powder.
Cooking method:
1. Mix in a large bowl the sifted flour with baking powder and cocoa powder.
2. Pour granulated sugar, mix.
3. Pour milk, preheating it a little, beat with a whisk until sugar dissolves. The dough should be homogeneous with bubbles on the surface.
4. Pour the dough onto a form lined with oiled parchment, bake at 180 degrees a little more than half an hour.
5. We cool the finished biscuit right in the oven, take it out.
6. Serve, cut into pieces, sprinkled with icing sugar or bay with liquid jam.
Egg-free biscuit - tricks and tips
• Choose only refined butter to make egg-free biscuit. Its advantages are that during heat treatment it does not foam and does not spoil the taste of biscuit with the pronounced taste of sunflower.
• In no case do not heat milk or any other liquid product in order to dissolve sugar in it, so you can spoil the biscuit, it is better to beat the dough for as long and saturated as possible, using, for example, a mixer.
• Do not knead the biscuit dough with your hands, only a spoon, whisk or mixer at low speeds.
• The biscuit dough will not stick during baking to the mold if it is well lubricated with melted butter and sprinkled with flour or semolina. You can also cover the form with baking paper.
• To make the biscuit without eggs lush and don’t settle during baking, do not open the oven door when cooking. It is also recommended to remove the finished biscuit from the oven only after it cools down.
• The finished biscuit is served as a pie, cut into pieces, or in the form of a cake, garnished whole or cut into shortcakes and soaked in creams. Enjoy your meal.
