Perhaps the most delicate basis for any baking is biscuit dough. That is why it is so loved by many housewives. Its preparation will not be difficult, and the result obtained exceeds all expectations. pastries from biscuit dough differs in tenderness of taste and splendor. Moreover, based on her own imagination, each housewife can diversify her biscuit by adding grated orange or lemon peel, poppy, ground nuts, cocoa, raisins, and other fillers.
And combining biscuit dough with decoration products - icing, jam, fresh fruit and berries you can get your own unique, which will certainly please all family members, regardless of their age.
The main ingredients for a biscuit are flour, sugar and eggs. However, to get air and light biscuit dough, it is worth remembering some of the subtleties of its preparation.
The quality of the biscuit dough depends on many factors. It is affected by the freshness of the eggs, the temperature of all the ingredients, the duration of the beating, and correct mode baking.
To get a fluffy porous dough for a biscuit, beaten egg whites are introduced into it, which will serve as a baking powder. At the same time, it is necessary to ensure that no yolk inclusions get into the whites, otherwise they will not whip well. Proteins must be whipped in a completely clean bowl without the slightest trace of fat until they form a stable foam. If the whites do not beat well, they can be cooled and add citric acid and salt on the tip of a knife.
Protein, yolk mass and flour are mixed very quickly. At the same time, it is necessary to mix them not, but, as it were, lifting layer by layer. Thus, the biscuit dough will be saturated with a sufficient amount of air bubbles.
You can simplify the process by not separating the whites from the yolks. AT this case eggs are immediately beaten with sugar. This technology for making biscuit dough is used when the components are poorly separated from each other, or yolks have got into the proteins. In this case, the biscuit dough will turn out to be denser, but it will not fall when baking.
More crumbly biscuit dough can be obtained by adding starch to the flour.
For a classic biscuit dough recipe, you need the following ingredients:
- Flour - ¾ cup
- Starch - one tablespoon
- Eggs - 8 pcs.
- Sugar - incomplete glass (about 200 grams)
First, separate the yolks from the whites. Add half a cup of sugar to the yolks and beat them until their volume doubles or triples.
Next, froth the proteins without adding sugar in a separate container. Add sugar only at the end of beating. Beating must be completed when the volume of proteins increases by four to five times, and the proteins themselves form a hard foam.
Add half of the proteins to the pounded yolks and gently mix the resulting mass. Continuing to mix the mixture, carefully add the flour mixed with starch. Add the rest of the proteins and mix the ingredients until you get a dough. uniform consistency.
Pour the batter into an oiled mold or a baking sheet. To prevent the dough from burning, you can line the bottom of the baking dish. Fill the form by about ¾ and place it in an oven preheated to 180-200 degrees. Please note that for the first 15 minutes the biscuit mold must not be touched, otherwise it may fall. Baking time depends on the thickness of the cake. For cakes with a layer thickness of 3 to 4 cm, it will be approximately 45-50 minutes, and for rolls with a cake thickness of about 1 cm - no more than 15 minutes. The readiness of the dough for a biscuit can be determined by piercing it with a wooden stick. If there are no traces of dough left on it, then it is completely ready.
Since the biscuit breaks easily immediately after baking, it must be kept for about an hour, or better, left overnight, and only then proceed to the preparation of confectionery.
I have never had such a tall biscuit!
Even when I baked a biscuit according to the classic recipe, where it is necessary to carefully separate the proteins from the yolks, beat until intoxicating ... this is not required here, which is very convenient, and the result exceeds the wildest aspirations!
Actually the dough for this simple biscuit prepared exactly the same way as for apple charlotte. Only the ingredients need twice as much.
And it turns out high fluffy cake from which you can build a huge cake for the whole family!
Another recipe for a very tasty, tender, fluffy biscuit appeared on the site - on starch, if you are interested, you can try both for comparison :)
Ingredients:
For a 24 cm form:
- 6 eggs;
- 1 cup of sugar;
- 1 glass of flour;
- 1 teaspoon baking soda(or 1.5 tsp baking powder);
- 1 tablespoon 9% vinegar or lemon juice.
Now the recipe is in video format! 😀
How to bake:
We break the eggs into a tall bowl (it is not necessary to separate the yolks, as I already noted), pour a glass of sugar and beat with a mixer until a lush, light, thick mass is formed. It will take 1.5 - 2 minutes. Important! You need to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5 ... (my mixer has 5 speeds, each half a minute or a little more). Look at the consistency of the foam, it should become thick, light, when traces of the mixer beaters begin to remain, that's enough :)
Here's how to beat the eggs for the biscuit dough:
Pour a spoonful of soda on top, extinguish it with vinegar and mix. Attention - update! I read an article where it says that you should mix soda with dry products (flour), and acid to extinguish it (vinegar, lemon juice) with liquid ingredients. And extinguishing it in a spoon or on the surface of the dough is impractical, since all the carbon dioxide that creates bubbles goes into the air, and not into the dough. And since there are no liquid ingredients in this biscuit, except for eggs, I switched to baking powder in this recipe :) I mix it with flour and sift it all together into the dough.
Then gradually add a glass of sifted flour, carefully, but carefully mix with a spoon.
For clarity, here is a gif-image of how to properly mix the biscuit dough:
It is best to bake a biscuit in a detachable form, the bottom of which is covered with confectionery parchment or tracing paper, greased sunflower oil. It is most convenient to lay the paper on the bottom of the form, put on and fasten the sides, and then cut off the excess paper along the edge. We also lightly grease the inner sides of the mold with vegetable oil so that the biscuit does not stick. But it is not necessary to lubricate too generously: the greasy walls of the mold can prevent the cake from rising.
Better yet, grease the mold with a thin layer of soft butter and sprinkle with flour. Fat will not allow the biscuit to stick, and the thinnest layer of flour will allow the biscuit dough to rise well, increasing the adhesion of the dough to the mold surface due to its texture.
Pour the dough into the mold. This is how a properly prepared biscuit dough pours: it spreads with a wide ribbon.
We put in the oven. The original recipe says to put it in a cold one, but I always put such a dough in an already well-heated oven. It seems to me that otherwise the cake will not fit. And I don't want to take risks and try something.
So, put the form in an oven preheated to 180C and bake at the same temperature until cooked.
And since the cake is high, it will take about 45-60 minutes. From time to time, you can slightly open the door and quietly look into the oven. If the cake is browning around the edges, and the middle is liquid - slightly reduce the heat so that the middle is baked. Just don’t turn it down sharply, otherwise the biscuit will “sit down”. If the cake looks ready, test it in the center with a wooden stick. Is there any dough left on it? Excellent - the biscuit is ready!
We take out the form from the oven, give the cake for 10 minutes to cool, then, carefully cutting the edges with a knife, open the form. We turn the cake over onto the lid of a large saucepan, quickly remove the paper from the bottom and turn it back onto the dish.
Chic tall biscuit is ready! When it has completely cooled down, ideally the next day, you can cut it with a sharp wide knife into 2-3 cakes, choose a cream and build a big delicious cake!
Biscuit dough is the classic and most common version of cake layers and other desserts that we are used to using. In fact, there is nothing difficult in preparing a biscuit, and any cook can make it on their own at home with a minimum of effort.
Classic biscuit dough
This biscuit dough is suitable for almost any kind of cakes.
What you need:
- chicken eggs - 4 pcs.;
- sugar - 150 g;
- flour - 100 g;
- vanilla sugar - 1 teaspoon.
First of all, we prepare everything necessary ingredients. We take a form of small size and a diameter of 20 centimeters, grease it with oil and cover the bottom parchment paper. The flour needs to be sifted a couple of times so that there are no extra impurities in it. The whites are separated from the yolks. Be very careful while doing this.
Mix the yolks in a separate bowl with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.
Add 1/3 of the whipped protein to the yolks, mix gently with a spoon and pour flour into it. Mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the form, level and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, the owners of multicookers can rejoice, because they are able to make biscuit dough using the miracle of technical thought. Multi-cups are indicated in the list of ingredients as a measure of weight.
What you need:
- flour - 1 cup;
- chicken eggs - 4 pcs.;
- drain. oil - 20 g;
- sugar - 1 cup;
- vanilla sugar - 1 teaspoon.
Separate the yolks and beat the latter until peaks form. Add the egg yolks and both sugars one by one and continue beating with the mixer. Gently add flour to the mixture, mix with a spoon or spatula.
After that, grease the multicooker bowl with a piece of oil and carefully pour the dough into it, leveling the surface. Biscuit cakes are cooked in the "Baking" mode for about an hour. The result will be fluffy base, which can be used to create any dessert.
Biscuit for 4 eggs in the oven
To make the 4 Egg Biscuit Cake, you will need the following ingredients:
- flour - 1 cup;
- sugar - 1 cup;
- rast. oil - 1 tbsp. a spoon;
- chicken eggs - 4 pcs.
The main components of biscuit dough are flour, sugar and eggs. Eggs are beaten with sugar until a fluffy mass is formed, which perfectly holds its shape on a spoon or wooden spatula. Then flour is carefully poured in, and the whole mass is gently mixed. In some cases, flour can be replaced with starch, then the biscuit is simply airy. . biscuit may well contain vanillin, grated orange or lemon zest, almonds or nuts.
Fluffy biscuit (recipe) is obtained only from the freshest eggs, this must be taken into account when choosing products for the future cake. The duration and correct baking mode also plays an important role in the preparation of a biscuit. only in a clean bowl, before whipping, it is advisable to hold them in the cold for several minutes. If even a drop of yolk or fat gets to the proteins, the whipping process will be doomed to failure. If the proteins have been standing for a long time, you can add a drop of vinegar to them or lemon juice to make whipping easier.
Before preparing the dough, the baking sheet is greased and sprinkled with breadcrumbs or laid out with greased paper. Biscuit dough recipe involves baking cakes at a temperature of 180-190 degrees for 40 minutes, while in the first 20 minutes the oven should not be opened so that the biscuit does not settle. The readiness of the biscuit can be checked with an ordinary toothpick, if it is dry, then the cake is ready. Dough for biscuit cakes can be cooked hot or cold.
Cold way.
Divide the sugar in half, with one half beat the whites into a strong foam, with the other half the egg yolks are ground white. Using additional ingredients they are introduced into the yolk mass. Then flour and a third of the proteins are introduced, and only at the very end are the remaining proteins introduced. The baked biscuit should be left for 10 minutes in a slightly ajar oven.
Warm way.
The yolks are rubbed with sugar and, if necessary, with butter. The whole mass is heated in a water bath until the sugar dissolves, with full stirring. Then the dishes must be placed in cold water and leave at room temperature, not forgetting to constantly beat the mass. The yolks become lush, thick. Then flour with starch is added and proteins are introduced at the very end.
Recipe with butter
For the dough: 10 eggs, 900 grams of sugar, 1 kilogram of flour, 200 grams of butter.
Biscuit dough being prepared in the usual way, at the very end, warm, dissolved oil is gently mixed into it. You need to knead as quickly as possible so that the dough does not settle.
Cocoa biscuit dough recipe
For the dough: 300 grams of flour, 30 grams of 360 grams of sugar, 12 eggs, 65 grams of cocoa powder.
The dough is prepared in the usual way, but just before kneading, cocoa powder, previously sifted through a sieve, is added to the flour.
Nut biscuit dough recipe
For the dough: 300 grams of flour, 30 grams potato starch, 360 grams of sugar, 12 eggs, 70 grams walnuts(chopped).
The dough is prepared in the usual way, but right before kneading the grated nuts are mixed with flour. You need to knead the dough as quickly as possible.
with apples
For the dough: 4 tablespoons of flour, 3-4 apples, 6 tablespoons of sugar, 5 eggs, a little cinnamon.
The yolks are whipped with sugar, mixed with chopped apples, and separately whipped proteins are added there. The whole mass is quickly mixed, poured onto a pre-oiled baking sheet and sent to the oven. The cake is baked at a temperature of 180-200 degrees.
So, we have mastered the basic basics of making biscuit dough. Time to head to the kitchen and experiment!
To prepare a biscuit, we need flour, sugar and eggs.
Form for diameter - 20 cm (or square 18x18).
Note: Some recipes use 100 g flour and 20 g starch instead of 120 g flour. Biscuits with starch fall off less during baking, but crumble more when cut and are less plastic. So they are not suitable for rolls.
No additional baking powder (such as soda, dough baking powder, yeast, etc.) is required for this biscuit dough.
The quality of the biscuit dough and future biscuit depends on the freshness of the eggs. How fresh eggs, the more magnificent and better the biscuit will turn out. To determine if they are fresh, you need to break and pour one egg on a saucer. It is fresher if the yolk is a high dome, and the albumen hugs it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.
For clarity, I photographed two eggs.
The one on the left was demolished by a chicken just a few hours ago. The one on the right has been in the fridge for a week. See the difference? In the first, the protein is collected around the yolk, and in the second, it spreads over the dish. The first egg is suitable for biscuit, and the second is suitable only for scrambled eggs.
Separate whites from yolks. It is important to do this so that even small droplets of yolks do not get into the proteins, otherwise the proteins will not beat well.
Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.
It will be possible to stop when grains of sugar disappear in the mixture, and it itself becomes white and frothy. With my mixer speed it takes me 6 minutes.
Whisk the whites.
The bowl for whipping proteins must be completely clean, without traces of fat, otherwise the proteins will not whip well. You need to beat the proteins until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are whipped poorly, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to whip egg whites.
Add the rest of the sugar to the proteins and beat until shiny (about 1 minute).
Mix together the protein and yolk masses. This should be done quickly, not in circular motions, but by lifting layer by layer so that a sufficient amount of air bubbles remain in the dough.
Pour the sifted flour and gently but quickly mix with movements from the bottom up.
Ready dough quickly pour into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will escape from it, and the biscuit will lose its taste and tenderness.
It is convenient to bake a biscuit in detachable form, the bottom of which must be greased with oil or lined with baking paper. Lubricate the side walls of the form with a non-stick coating should not be, otherwise the dough will rise only in the center of the form during baking. If a mold without a non-stick coating is used, then the walls of the mold can be lubricated with oil.
You need to bake a biscuit on a uniform medium heat. The oven should be preheated 10 minutes before placing dough items in it. Do not put the biscuit in a hot oven, as a hard crust may immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimal temperature is 200 degrees and the time is 20-25 minutes.
During baking, especially in the first 15-20 minutes, the biscuit should not be shaken, as it may settle and not bake.
Readiness is determined by wooden skewer or toothpicks.
The baked biscuit should be left for a while in an open oven so that it does not fall off. If it is immediately taken out to the cold, it may settle.
The average height of the finished biscuit should be approximately 4.5 cm.
The finished biscuit is easily separated from the walls of the mold, when pressed with a finger, the dimple is quickly leveled, the upper crust of the biscuit is golden in color. If a finished biscuit put on a damp cold towel, it will be easier to remove it from the mold.
Tip: a freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours. So that it does not dry out at the same time, then you need to wait until the biscuit has completely cooled down and wrap it in a film.
Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for big holidays (Birthdays, New Year etc.), the biscuit is best prepared in advance and stored in the freezer. After thawing at room temperature, it palatability no different from freshly prepared.
Enjoy your meal!
