How to bake biscuit dough. How to cook delicious biscuit dough

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. Baking from biscuit dough is distinguished by its delicate 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 are not whipped well, they can be cooled and added 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 classic recipe biscuit dough you need the following components:

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, the bottom of the baking dish can be lined. 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 cooking. confectionery.

Biscuit dough is light, air dough, which is made from eggs, sugar and flour. Biscuit dough does not add fat, so it is the lowest calorie, it can be eaten without fear for your weight. it best dough for low calorie desserts.

On the basis of biscuits, cakes, pastries and other types of confectionery are made. The advantage of a biscuit is that it is combined with a variety of creams, fruits and berries. The correct biscuit dough is well suited, it turns out airy, porous, but a little dry. To give the dish juiciness and a special taste, biscuits are soaked in syrups or alcoholic beverages.

The technology for making biscuit dough is simple, but without knowing the subtleties and secrets, a biscuit is unlikely to work. The biscuit is capricious. If yeast dough you need to create conditions at the moment when it rises, choux pastry requires attention during baking, then with a biscuit you will have to be on the alert from kneading the dough until the dish is ready. Having learned how to cook and bake biscuit dough correctly, it will seem simple and grateful to you.

Learn how to make a delicious biscuit with our easy to understand recipes. step by step recipes and recommendations.

Before you start cooking, watch this funny video.

The simplest sponge cake dough is made from eggs, sugar and flour. The ingredients are whipped in a certain way, due to which batter fits great and doesn't settle after being taken out of the oven. Biscuit can be frozen, soaked in syrup, combined with a wide variety of creams. Eggs play the role of a fastening component in the dough, so they put a lot of them in biscuit dough. Biscuit can be baked without eggs, if you put starch in the dough.

Ingredients for the recipe:

eggs 4 pcs.
sugar 150 g.
flour 60 g
starch 60 g.
dough baking powder 1 teaspoon

Step-by-step recipe for making dough for a cake:

Preheat oven to 180°C. Separate the yolks from the whites. Whisk egg whites with 3 tablespoons of water. Add sugar and beat until you get a strong creamy mass. While stirring, add egg yolks, flour, starch and baking powder one at a time.
Grease the mold with butter and sprinkle with flour. Put the dough into the mold. Bake for about 40 minutes. Then take out and leave in the mold for 10 minutes, then remove from the mold and place on the wire rack.
Advice: Biscuit ingredients must be cold. This also applies to dishes in which proteins will be whipped. A fresh biscuit is poorly cut, poorly saturated with syrup, crumbles. Professionals recommend letting the cake lie down for 6-8 hours before further use for making cakes and desserts.

The recipe for a simple biscuit dough for a roll is made from the same products as for cakes. The dough is not baked in the form, but on a baking sheet covered with oiled parchment paper. The dough is poured into a thin layer. It bakes very quickly, so the hostess needs to carefully read the recipe to the end in advance and prepare everything you need. The biscuit dough is rolled up into a hot roll, allowed to cool and only then smeared with the filling.

Ingredients for the recipe:

eggs 5 pcs.
sugar 125 g.
vanilla sugar 1 sachet
flour 100 g
potato flour 25 y.
dough baking powder on the tip of a knife
oil for greasing the mold

How to make biscuit dough for roll:

Preheat oven to 200°C. Line a baking sheet with parchment paper, grease it with oil. Separate the whites from the yolks. Whisk egg whites with 3 tablespoons of sugar until firm and refrigerate. Rub the yolks with the remaining sugar and vanilla.
Mix flour, starch and baking powder. Combine the mixture with the yolks. Then add the protein mass to them and mix.
Pour the dough onto a baking sheet and put it in the oven for 10-12 minutes. Take a damp towel and put the finished biscuit on it, remove the paper, fold it and cool it. When the biscuit has cooled, unfold it and brush with cream, jam or other filling.
Advice: Before greasing the dough, cut off narrow strips of dough from the edge of the biscuit. After you roll it into a roll, it will look much prettier.

In addition to the main eggs, sugar and flour, other liquids and fats can be added to the biscuit dough - kefir, sour cream, butter or margarine. Biscuit dough for charlotte on kefir turns out to be denser, juicier, and does not get stale longer. By adding other liquids, the consumption of eggs can be reduced, and the flour will have to be increased. Kefir dough is more high-calorie, but very tasty.

Ingredients for the recipe:

butter 120 g.
sugar 1 cup
kefir 1 glass
flour 2 cups
egg 1 pc.
soda 1 teaspoon

Cooking method:

Rub softened butter with sugar. Pour soda into kefir and let stand for a few minutes, soda should begin to quench in an acidic environment. Pour the kefir into the sugar-butter mixture. Add egg, stir. Pour in the sifted flour - a glass or more. The dough should turn out like pancakes.
To prepare charlotte, you will also need apples. Peel the apples from the skin, cut into slices, put them on a baking sheet. Pour in the batter and bake in the oven until the biscuit is golden.

Biscuit dough recipe for condensed milk pie

For all its simplicity, the biscuit is not always high and lush. It affects the quality of the eggs, the way you beat them, temperature regime in the oven and other conditions. Experienced housewives improved the recipe and invented biscuit dough for a pie with condensed milk. This dough succeeds in 10 cases out of 10, so feel free to bookmark the recipe.

Ingredients for the recipe:

condensed milk 1/2 can
sugar 1/2 cup
eggs 2 pcs.
butter or margarine 125
flour 1 cup
starch 1 cup
soda 1 teaspoon
lemon juice 2 tablespoons
salt

Let's take a look at the preparation of the biscuit dough for the pie step by step:

Melt butter or margarine and let cool. Separate the whites from the yolks. Whip the whites into a strong foam. Gradually add sugar. Enter condensed milk into whipped proteins (you can boil it if you cook chocolate pie). Mix thoroughly. Sift flour and starch through a sieve, add to the dough. Enter soda, slaked lemon juice. You can use apple cider vinegar or regular vinegar. Pour the cooled butter and egg yolks into the dough. Mix everything again.
It is better to divide the dough into 2 cakes. Bake in the oven at 200-220°C for about 10 minutes. Check readiness with a wooden stick. This dough is not afraid of temperature changes, like a regular biscuit, so it should not “fall off”.
Advice: If you add raisins, dried apricots, candied fruits, poppy seeds or nuts to the biscuit dough, you get an excellent homemade pie for tea. Sprinkle the top enough powdered sugar or glaze. Also, cakes can be smeared with cream and get a real crown of an exquisite festive dinner.

Helpful Hints
Biscuit dough will not cause difficulties if you strictly follow the advice of professional chefs on how to do everything and cook the biscuit correctly. Take them into service and baking is sure to succeed.
Biscuit is prepared from chilled products of the same temperature. The baking dish should also be cold.

Eggs must be divided into yolks and whites and beaten in different containers. The yolks are rubbed with sugar, the whites are whipped with salt.

Mix the dough in one direction, clockwise or counterclockwise. If you mix randomly, the dough will lose airiness.

Ready dough must be immediately placed in a preheated oven. If you have to wait for the oven to heat up, at least 5 minutes, the biscuit may not turn out.

So that the biscuit does not stick to the form, it must be lubricated vegetable oil. If you are using parchment paper, lubricate with oil and her.

Do not open the oven door for the first 10-20 minutes. Due to the temperature difference, the dough will not rise.

Do not leave the biscuit to cool in the mold. Hot cake is easier to remove. To do this, put the mold on a wet towel for a few minutes. The biscuit will easily lag behind the walls of the mold.

If you plan to use the biscuit for making a cake, let it sit for 6-8 hours.

On the contrary, grease a thin biscuit for a roll with the filling and roll it until it has cooled.

Biscuit dough is prepared very simply and quickly, so you should cook this dish at least once. Enjoy your meal!

Well, what could be easier than baking a simple biscuit? Probably many of you will not agree with me, because to cook fluffy biscuit can only experienced hostess. And in part you will be right. There are many nuances and subtleties in the preparation of classic pastries, which will be discussed in this article.

I baked my first "biscuit" at age 12, and what I got out of the oven looked more like an omelette than the cake layer I imagined. In those days, there was no Internet, cooking shows and magazines with colorful step-by-step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, neither my mother's friends, nor my friends, and even more so my grandmother, who is my friend only with yeast dough.

A recipe verified to the gram and understandable proportions

But in twenty years, I did learn how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.

Friends, there will be a lot of text further, so please be patient, and I promise you that your first biscuit will be lush, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.

List of ingredients

5 eggs
1 cup of sugar
1 cup flour
1 pinch of salt

Additionally:

vegetable oil for greasing the mold
baking dish with a diameter of 28-26 cm.
glass 250 ml.

Cooking instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Check that there are no drops of water in the bowl in which we will beat the whites, the bowl should not only be dry, but also fat-free. Even a fraction of a drop of fat will spoil the biscuit. Therefore, make sure in advance that the protein bowl is dry and fat-free.

Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the proteins from the yolks, and make sure that even a small drop of yolk does not get into the proteins. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping proteins. If you are not experienced in separating the yolks from the whites, it is best to do this over a separate plate. If you spoil one protein, then the total protein mass will not suffer.

Now add half the sugar to the yolks.

Beat the yolks with sugar with a mixer until the sugar is completely dissolved, and set aside.

Cold proteins are the key to successful baking

One of the most important rules for making a biscuit is that the proteins must be cold, otherwise they simply will not whip. If you did not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled proteins.

Beat the whites with salt with a mixer at high speed in a lush foam. At this stage, it already becomes clear whether a biscuit will turn out or not. If the squirrels are whipped into a beautiful foamy hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

No sudden movements!

Gradually introduce into protein part in egg yolks whipped with sugar. This must be done very carefully so that the biscuit mass does not sit down, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.

We do the same with flour, which must be sifted in advance. Add the flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.

"French shirt"

Next, let's prepare the mold for the biscuit. We don’t need surprises, so we even grease the non-stick form with vegetable oil with a brush, or with our hands, and sprinkle with flour. Excess flour must be shaken off. By the way, I just recently found out that this way of processing the form before baking is called “French shirt”.

Pour the biscuit dough into a mold, and send it to bake in a preheated oven.

How to bake in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake - 30-40 minutes. Grid position in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.

We check the readiness of baking with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because it may fall. Turn off the oven, open the door halfway, and leave the oven to cool.

Remove from oven, unmould and transfer to a plate. Ready biscuit after cooling, it falls off a little, and the surface wrinkles, but still remains lush and airy.

Well, that's all my friends, I hope I didn't confuse you too much. As you can see, there is nothing complicated in preparing a classic biscuit. The main thing is to follow all the above recommendations, and you will certainly succeed.

What oven to bake biscuits in? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on the top and bottom heating without convection. Grid position in the middle. For gas oven, turn on only the lower heating, the position of the grate is also in the middle and without convection.

Which oven to put the biscuit in? For guaranteed results - perfect biscuit, the form with the dough must be placed in a preheated oven. But more than once I put the form with the dough in a cold oven, and the biscuit rose perfectly. Therefore, if you are at a crossroads to put a biscuit in a hot or cold oven, it is better to choose a hot one.

Why won't the cake rise in the oven?

Oven seal broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, and extraneous air enters the oven during the baking of the biscuit. If you have a modern gas or electric oven, then there is nothing to worry about.

Do not open the oven with a biscuit for the first 25 minutes. The biscuit settles in the oven if you open the oven door earlier. Set yourself an alarm, or watch through the glass as the dough rises in the form and the top browns.

Added too much flour. Flour in the dough should not be added by eye, but according to the recipe. There is a very simple proportion for a biscuit: 1 tablespoon of flour goes to 1 egg. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

The flour was not sifted. If you are baking a biscuit for the first time, then you should not ignore this stage. Be sure to sift the flour to enrich the dough with oxygen, because classic pastries prepared without soda and baking powder, so oxygen is most welcome here.

Use of domestic eggs. The yolks in homemade eggs are always higher in fat than in store-bought eggs, so for the best result, I always bake with store-bought eggs.

Recipe for a classic biscuit cake

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Too often we make life difficult for ourselves by trying to find amazing recipes, which, as a rule, contain rare ingredients, and we completely forget about such old and proven recipes as the biscuit recipe. Biscuit dough, which is made from cheap and affordable products, allows you to create real culinary miracles. It is unusually light and gentle, allows you to apply the most various additives, ranging from cocoa and lemon zest to liquors and more complex ingredients. That is why biscuit dough is widely used for cakes, rolls, cakes and even cookies are made from it. How to cook biscuit dough correctly, how to avoid novice mistakes, see my recipes.

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Biscuit recipe step by step

Surely every housewife baked a biscuit at least once in her life. After all, such a product is prepared very easily and simply. If all the recommendations are followed, an incredibly lush, soft and ruddy cake is obtained, which no one is able to refuse.

So to do the simplest biscuit at home, you must prepare in advance:

sifted wheat flour - 1 full glass;
large - 4 pcs.;
sunflower oil - for greasing the mold.

Biscuit base kneading

Really ready in a short amount of time. And before you bake it in the oven, you should knead the base well. To do this, medium-sized white sugar is added to the egg yolks and thoroughly ground until white with a large spoon. As for proteins, they are pre-cooled and then whipped into a strong foam. Finally, both components are combined and thoroughly mixed with a mixer. Adding slaked to the base baking soda and sifted white flour, get a thin homogeneous dough.

Baking process in the oven

It is best to bake the simplest biscuit in the oven. Moreover, it is desirable to do this immediately after kneading the base. If you stand it aside for a while, then the cake will turn out not as lush and soft as we would like.

Thus, after cooking, it is poured into a pre-lubricated mold. In this form, the semi-finished product is sent to an oven preheated to a temperature of 200 degrees. It is advisable to bake the simplest biscuit for at least 60 minutes. After this time, it is checked for readiness. To do this, stick a dry toothpick into the product. If it remains clean (without sticky dough), then the cake is removed from the mold and placed on the cake stand.

Proper presentation of the product to the table

As you can see, the simplest biscuit is really prepared very simply and easily. After it has cooled slightly in the form, it is cut into portioned pieces and put on saucers. Before serving, slices of the pie are poured over with condensed milk, liquid honey or soaked in sweet syrup. Use such a biscuit along with hot unsweetened tea.

Making a custard biscuit

Custard biscuit, cooked at home, turns out to be very lush and tender. To make it yourself, there is no need to purchase expensive components. After all, such a delicacy is prepared from very simple ingredients.

So, to make a quick choux pastry biscuit, we need:

sifted wheat flour - 1.3 cups;
baking soda - ½ dessert spoon;
medium-sized white sugar - 1 full glass;
raw large eggs - 2 pcs.;
sunflower oil - for lubrication of the form;
butter - 110 g;
low-fat milk - 100 ml.

Dough preparation

For cooking custard base low-fat milk and butter are slowly heated in a water bath, and then sifted white flour is added to them. After thoroughly mixing the ingredients, they are cooked until they thicken. At this time, the chicken yolks are ground together with medium-sized white sugar, and the whites are beaten to persistent peaks.

After the milky-creamy mass thickens, spread the sweet mass from the yolks to it and stir well. After keeping the products on the stove for about three minutes, they are taken out and cooled slightly. After that, proteins and slaked baking soda are laid out in the dishes. Whipping all the ingredients with a mixer, you get a rather lush cream-colored mass. Then immediately start baking it.

Heat treatment process

The simplest choux pastry biscuit can be baked both in the oven and in the slow cooker. We already used the first device in the previous recipe. Now I want to tell you how to cook such a dessert using the second one.

After kneading the base, it is completely laid out in the bowl of the device. To prevent the dough from sticking to the bottom of the dish during heat treatment, it is pre-lubricated with sunflower oil. Having laid out the base, it is closed and cooked in baking mode for a whole hour. If you are not sure that during this time the biscuit is completely baked, then it is recommended to check it with a toothpick. If the cake is damp, then it is kept in the heating mode for about 20 minutes. During this time, it will finally bake, become soft and lush.

Proper serving of homemade biscuit to the table

After cooking custard biscuit turn off the multicooker and open it. In this form, the product is left for several minutes. Then it is carefully removed with a spatula or dumped onto a cake stand by turning the bowl over.

The finished biscuit is cut into portioned pieces and laid out on plates. Sprinkle the cake with powdered sugar first. It is also often covered with sour cream or oil cream. In this case, you will get very tasty and beautiful cakes.

By the way, if you want to make homemade, then you need to cut it in half (into 2 or 3 cakes), and then grease with cream and decorate confectionery topping. It is better to serve such a dessert to the table after a long exposure in the refrigerator.