Biscuit with hot milk

12 servings

45 minutes

Biscuit made with hot milk is a classic dessert of American cuisine, distinguished by its airy texture and rich creamy flavor. Its history traces back to traditional home recipes where hot milk is used to enhance the softness and aroma of the baked goods. The lightness of the biscuit is achieved through careful whipping of eggs and gradual addition of hot milk, making it particularly tender. It is ideal for creating layered cakes and pairs wonderfully with creams, fruits, and chocolate ganaches. Firm yet melting in the mouth, this biscuit serves as a base for sophisticated desserts or as a standalone treat with a cup of tea. Its simplicity in preparation makes it a favorite recipe among many home bakers, while its versatility allows for experimentation with various fillings and syrups.

Energy value per serving

• Calories: 169.5
• Proteins: 3.5g
• Fats: 6.3g
• Carbohydrates: 24.7g

Ingredients

• Milk: 120 ml
• Butter: 60 g
• Wheat flour: 165 g
• Baking powder: 6 g
• Chicken egg: 3 pc
• Vanilla sugar: 15 g
• Salt: pinch
• Sugar: 150 g

Cooking steps

1. Preheat the oven to 175 degrees. Line a detachable mold (20 cm in diameter) or a regular mold with a circle of parchment paper at the bottom and a strip around the edges.

2. Sift flour, baking powder, and salt twice.

   Required ingredients:

   • Wheat flour: 165 g
   • Baking powder: 6 g
   • Salt:  pinch

3. Heat the milk and butter to melt the butter.

   Required ingredients:

   • Milk: 120 ml
   • Butter: 60 g

4. Whisk the eggs for about a minute and gradually add sugar, whisking for 10 minutes until a white and airy mass is formed. This is very important! I strictly whisk for 10 minutes at high speed. It results in a light, fluffy, pale mass.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 150 g

5. Gradually mix the flour into the egg mixture in three stages, gently stirring with a spatula in an upward motion.

   Required ingredients:

   • Wheat flour: 165 g

6. Heat the milk with butter again until it's almost boiling, that is, to a very hot state when bubbles appear on the surface. Do not boil! And pour the hot milk with butter into the dough in two stages. After each pouring, mix with a spatula from bottom to top.

   Required ingredients:

   • Milk: 120 ml
   • Butter: 60 g

7. Place the mixture in a mold; it should be of medium thickness, voluminous, and not heavy. Bake for 25-30 minutes at 175 degrees.

8. Remove from the oven and invert the cake pan onto a rack, let it cool for 15 minutes, then remove the pan.