Biscuit in translation from Italian means "baked twice". A classic biscuit is made from flour, sugar and eggs. A delicious biscuit recipe may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking a biscuit, as a rule, does not take much time. It is for the speed of cooking and excellent results that many housewives love to cook. biscuit dough. Products from it are lush and delicate. Biscuit baking can be the most diverse. There are biscuit for cake, roll, cakes, etc.
How to make a biscuit? A simple biscuit recipe, however, has some cooking features. It is well-beaten egg whites and yolks with sugar and flour that give splendor to pastries. The quality of the biscuit largely depends on the freshness of the eggs, as well as the temperature of all the ingredients included in the composition. An equally important role is played by the duration of whipping and baking mode. How to cook a biscuit will tell our recipes. Cooking a biscuit at home will not be difficult if you follow all the cooking rules. To get the most fluffy and tender biscuit, it is recommended to carefully separate the yolks from the proteins so that they do not mix. Proteins are less amenable to whipping if they get yolk or fat.
There are many biscuit recipes. The dough recipe may include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins, and other fillers. They must first be mixed with flour. In a classic biscuit, the recipe of which consists of eggs, sugar and flour, you can add sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more delicious and lush than the classic one. The recipe for a biscuit on sour cream will not cause you any difficulties. The chocolate biscuit, whose recipe includes cocoa powder, is especially popular with children who need to cook. chocolate biscuit regularly. We advise you to cook a very popular biscuit with apples - charlotte. You can even try making a biscuit without eggs - on vegetable oil and soda solution.
From biscuit dough bake cakes. The biscuit recipe for the cake can be found on our website. The combination of biscuits various creams, fresh berries, fruits and nuts allows you to get a variety of delicious confectionery. An important component for such sweet products is biscuit cream. The biscuit cream recipe may include cottage cheese or chocolate. Curd biscuit may contain cottage cheese both as a filling and as a component of the dough.
How to cook a biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat proteins should only be in a completely clean, without traces of fat, dishes. If the proteins are whipped poorly, then they need to be cooled. Beat the whites until a stable foam is formed. Excessively whipped whites with small bubbles, during baking, cause the dough to shrink. The yolk should be rubbed with sugar until white and beat until foamy. Mix whites and yolks immediately, while adding flour.
Cooking the biscuit in a warm way speeds up the process. How to make a biscuit in a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat the eggs with sugar. Such a biscuit is denser and more crumbly than a cold-cooked biscuit. It is best to beat the resulting mass in an electric mixer, but you can also manually. Ready dough you need to immediately pour into special forms and immediately begin to bake.
How to bake a biscuit? A delicate structure and a thin crust are obtained only if the biscuit is baked correctly. You need to bake a biscuit on a uniform medium heat. Do not open the oven during baking. But the finished biscuit must be left for a while in an open oven. This is done so that it does not fall off. A freshly baked biscuit is poorly cut, so after baking it is advisable to keep it for about a day.
How to bake a biscuit quickly? You can also cook a biscuit in the microwave. This method is simpler than the previous one. The dough itself is a bit dry, so impregnation for the biscuit is needed. As an impregnation, you can use chocolate, various syrups or alcohol.
Prepare a biscuit! Recipes with photos on our website will tell you how to do it right.
Few people refuse to treat themselves to delicious biscuit roll or cake. He attaches confectionery airiness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs all over the world. But in the beginning, you can learn about the history of the appearance of the biscuit.
History of the dish
Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked."
The earliest mention of this culinary creation is found in the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". Those recipes were missing. Without it, the product could be stored longer without being affected by mold even in wet conditions. At the same time, the dish remained completely edible until the very end. Such a biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, it was popular with land travelers.
Recipe becomes world famous
regular biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, the dough for the biscuit began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish became world famous. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. These days it's amazing dish can be found in all countries of our Earth and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, with sour cream, from eggs.
Classic recipe
This option is the basis of all biscuits. It is the most common and in composition more than others close to the original version. It was from him that culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - something that all hostesses strive for.
It is important to keep proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use
The process of cooking according to the classic recipe
Another necessary condition is good (so that when the bowl is tilted they do not fall out) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach, it will be tender and airy.
Having put the mass for the first time, you do not need to open it, because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake is ready to be smeared with any cream, chocolate, jam or jelly.
Easy and quick biscuit recipe
Many hostesses often do not have enough time to work in the kitchen for a long time. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. It:
- egg - 4 pcs.;
- flour - 1 cup;
- sugar sand - 1 glass;
- vanillin - ½ tsp
As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, because this will eliminate all the bubbles and the biscuit will not be airy.
We prepare a mold (diameter about 20 cm). To do this, it is processed with oil and “powdered” with flour. Pour the finished mass into this container. The oven must be already preheated (190 0 C). These quick biscuits take about half an hour to cook. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked by light pressing. The biscuit should “spring”, and the notch from the finger should recover.
Biscuit with sour cream
Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. Classic recipe dry, and if a cake is made from it, it needs additional impregnation, and a biscuit with sour cream is already “wet”. For cooking you will need:
- eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 200 g;
- sugar - 300 g;
- sour cream - 125 ml;
- soda - a pinch.
The process of making sour cream biscuit
Softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 190 0. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.
egg biscuit
This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:
- sugar - 150 g;
- flour - 150 g;
- eggs - 6 pcs.;
- drain. oil (for greasing the mold)
For cooking, you need a deep container. Put sugar in it and stir. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.
There are many recipes for a fluffy biscuit for a cake in the oven, but I wanted to start with a simple, not too complicated recipe, since the biscuit dough should be high and airy, but the desired result is not always obtained. This recipe is suitable for both baking masters and novice confectioners, because it is easy to prepare and 90% is obtained by everyone.
INGREDIENTS (per serving):
- 4 eggs;
- 120 gr. Sahara;
- 120 gr. flour;
Nothing else needs to be added, neither soda nor baking powder. You will get one magnificent cake, for a cake it is desirable to bake 2-3.
COOKING:
For baking the cake, it is advisable to take a 20 cm mold. For the cream, you can use both sour cream whipped with sugar and custard.
But it is worth noting one important fact! If you want your biscuit to not soak during impregnation and be strong, then after baking, leave it to “rest” for 3-4 hours. But at the same time, it should not dry out, you can pack it in a bag or cover it with a towel.
Everything, the biscuit is ready!
Incredibly tasty and fluffy biscuit for a cake in a slow cooker
If you don't know how to do it right fluffy biscuit for a cake in a slow cooker, then this recipe will be able to reveal to you all the secrets of cooking. All my readers have probably noticed that we offer you simple recipes, with minimal use of products, but despite this, you get a delicious cake, and if you put a little imagination, you can get a dessert worthy of any holiday. Let's start the cooking process.
INGREDIENTS:
- 8 pcs. large eggs;
- 240 gr. Sahara;
- 250 gr. flour;
- 1 p. vanillin;
COOKING:
This step-by-step recipe will help you bake a delicious and light cake, so you don’t have to watch a video of a simple and magnificent biscuit for a cake, everything is quite accessible and understandable anyway. You can use any creams for the cake, as the biscuit goes well with everyone. A hand-made cake is a symbol of home comfort and warmth.
Chocolate sponge cake. What is the secret of a magnificent biscuit for a cake?
Preparing a delicious cake for your beloved family is not at all difficult, the main thing is to bake a simple and fluffy chocolate sponge cake for the cake correctly. To your attention, my dear readers, I want to present a chocolate biscuit recipe that will not leave you or your family indifferent.
INGREDIENTS:
- 6 pcs. eggs;
- 0.5 tsp salt;
- 6 art. l. Sahara;
- 6 art. l. flour;
- 1 p. vanillin;
- 3 art. l. cocoa;
- 1 tsp baking powder (if the eggs are not beaten well);
- 10 gr. butter;
COOKING:
- We take eggs room temperature. And separate the yolks from the proteins;
- In one bowl, mix salt and egg whites. Beat the mixture with a mixer at minimum speed. Gradually increase the speed. You should get a white thick mass;
- The next step is to beat the yolks. We do this until they increase several times. Then add half the sugar and beat again. You should get a very thick mass of yellow color;
- The remaining 3 tbsp. l. add sugar to our proteins and beat. You should get a very thick foam. On average, it is necessary to beat the whites for 3-4 minutes;
- Mix the whites with the yolks with a wooden spatula. You can of course mix with a mixer, but only at low speed;
- Add the sifted flour directly to our egg mixture. Together with flour, you can sift cocoa, or you can add it separately;
- We add wheat flour to our mixture. Take a wooden spatula and mix the dough very gently. It is advisable to do this in one direction and very slowly so that the proteins do not settle;
- The dough for our cake should turn out to be homogeneous and elastic;
- In a separate bowl, take a few tablespoons of biscuit dough and add melted butter there. Mix thoroughly and return to the total mass;
If you want to get a cake more magnificent and higher, then you can add a teaspoon of baking powder;
- We take the form (it will be an excellent option for 24-26 cm), put parchment paper on the bottom, do not grease the sides with anything. We pour our dough there;
- We heat the oven to 180 degrees and set to cook our magnificent chocolate biscuit for the cake for about 25-30 minutes;
- When our pastry is ready, release it from the mold and let it cool for about 3 hours;
In this recipe, we have revealed all the secrets of how to bake a fluffy biscuit for a cake with chocolate flavor. This easy-to-make, but very tasty cake will undoubtedly please your family with an unusual, rich taste. I just wholeheartedly advise you to try this biscuit, especially if you are madly in love with chocolate.
Happy tea!
Good day my dear users. Today I want to share with you unusual recipe biscuit, because it differs from the classic one in its recipe. A lush and simple biscuit for a cake was created by French confectioners and craftsmen hundreds of years ago, but its composition has not changed much. Biscuit has always been in the lead among all pastry baking, especially if it turned out to be airy, fluffy and light.
In this recipe, I want to tell you how to bake a cake on kefir.
INGREDIENTS:
- 4 tbsp. flour;
- 6 eggs;
- 2 tbsp. Sahara;
- 1 st. l. vanilla sugar;
- 1 st. l. baking powder;
- 1 st. kefir (you can take any fat content);
- a pinch of salt;
COOKING:
When the cake is ready, you should not take it out of the mold immediately, it is better to wait until it cools down.
I often use this biscuit as a base for a cake. The cake is high and soft, so it can be freely divided into 3-4 parts. The variety of options for such baking creates a large field for the manifestation of culinary imagination. Any cream can be used.
Insanely delicious and fluffy biscuit for cake on eggs
Many novice confectioners simply do not know how to properly prepare lush and tall biscuit for the cake. That is why, a website was created where you can find many options for biscuits. Today I will tell you a step by step recipe classic biscuit on eggs.
INGREDIENTS:
- 5 eggs (eggs should be chilled, it is best to have them from the refrigerator, then the proteins will beat well);
- 1 st. flour;
- 1 st. Sahara;
- vanilla sugar;
- 10 g butter for greasing the mold;
COOKING:
Such a biscuit can be eaten in this form, or divided into several parts and soaked with cream. For decoration, you can use melted chocolate, powdered sugar or fresh fruit. In general, you can connect all your imagination and then you will get an incredibly delicious cake.
Biscuit can rightly be called a popular type of baking. After all, it has a lot of advantages - literally 15 minutes of time is enough for preparation, and the result is fragrant, soft dessert. It can be served unchanged, or turned into a multi-layer cake, cut into cakes and smeared with any cream, jam, condensed milk. Between the cakes, you can add pieces of dried fruits, berries or candied fruits, crushed nuts or pieces of marshmallow, and pour glaze on top. Biscuit is a truly amazing type of baking with many variations of its further use, but the main thing is to know the recipe for a biscuit that always turns out.
Lush, tender, tall - this is how you can describe the biscuit that is obtained according to this recipe. We recommend that you definitely save it - excellent cakes are obtained from such a biscuit!
Components for the test:
- eggs - 6;
- flour -230 g;
- sugar - 180 g;
- baking powder - 2 tsp;
- vanilla or vanilla extract.
First you need to separate the whites from the yolks. We carefully monitor that the yolk does not get into the protein mixture, otherwise it will not work and the dough will not be so lush. Beat egg whites with a pinch of salt by hand or with an automatic whisk at medium speed.
When the proteins turn into foam, add half the sugar and continue to beat until the so-called stable peaks. When you turn the bowl over, the egg whites should stay in place.
Add the remaining half of the sugar to the yolks and beat until clear and increase in volume.
Add the whites to the yolks and mix with gentle light movements from the bottom up.
Now you need to sift the flour along with the baking powder. You need to add in portions - this will reduce the likelihood of lumps. The dough does not need to be kneaded for a long time, so as not to damage its structure. Once all the ingredients are combined, enough is enough. It turns out the average consistency of the dough - not liquid, but not thick.
Preparing the baking dish. If it is solid or split metal, spread it with oily baking paper. An alternative option is to oil all the walls and use a strainer to cover them with flour.
We divide the dough into several portions and bake individual cakes in turn. You can bake a tall biscuit in one go and cut into individual cakes.
Bake at 180 degrees for about 35 minutes. Readiness to check with a baking stick or a toothpick - stuck deep in the middle, it should come out completely dry.
Step by step recipe for lush pastries
Lush and light biscuit is prepared according to the following recipe:
- 6 eggs;
- 300 g flour;
- 300 g of sugar;
- 10 table. spoons of boiling water;
- baking powder;
- vanillin.
First, separate the yolks from the whites. Leave them in the refrigerator for now.
Beat the yolks with all the sugar. The mass should increase significantly and become white. With a mixer it takes 3-5 minutes. Then add a couple of tablespoons of table water - this is necessary to better dissolve the sugar.
Add baking powder and flour to the yolks. Gradually stir into the yolk mixture. First with a spoon, then with a mixer.
Pour a small amount of sugar into the proteins and work with a mixer until a foamy state.
We add the protein mass to the main dough and carefully combine it from the bottom up.
Put the dough into a mold and bake at 180 degrees for 40 minutes.
On a note. To make the biscuit a little moist, wrap it in cling film and send it to the refrigerator for a couple of hours, or better at night.
On kefir
Dairy products have a significant effect on the taste, aroma and texture of baked goods. Kefir will give not only an appetizing smell to the muffin, but also make it very soft, airy and porous. Such a cake will absorb impregnation well.
Components:
- kefir - 1 stack;
- flour - 1 stack;
- sugar - 1 stack;
- soda - 1 tsp;
- egg - 1 unit.
Crack an egg into a bowl and sprinkle it with sugar. Beat until a thick light mass is formed. Pour kefir and sift with flour. Whisk everything again.
We add the last soda, beat for a couple of minutes.
Pour the dough into the prepared mold. The oven follows for half an hour at 180 degrees.
chocolate biscuit
Who doesn't love chocolate? That's right - everyone loves it, and chocolate biscuit is a godsend for the sweet tooth.
Chocolate sponge cake, baked in a 24-26 centimeter mold, consists of the following products:
- 200 g flour;
- 5 eggs;
- 250 g sugar;
- 30 g cocoa;
- 135 g grows. oils;
- ½ stack water;
- ½ tsp soda and the same amount of fine salt;
- 4 g baking powder.
First you need to divide the sugar into two portions - 200 and 50 gr. We combine the first portion with water and cocoa powder in a small saucepan. Stirring constantly, bring to a boil - you will get a homogeneous chocolate mass. We leave to cool down a bit.
Combine flour, baking powder, soda and salt in a separate bowl, be sure to sift.
Beat the eggs with the remaining sugar - the mass should double in size. Next, we attach chocolate mass and again work with a mixer.
Add the flour mixture to the bowl last. We mix gently and rather quickly with a spatula - the mixture contains a baking powder, which, when it enters the liquid warm dough, immediately begins to act. At the end, you can work the dough with a mixer for a minute.
Pour the blank into a mold and bake for 45-50 minutes.
The biscuit turns out to be quite high, and it can be divided into 3-4 cakes.
With added honey
A light honey aroma will pleasantly change the usual biscuit. Such a cake can be cut into squares and served like a pie.
For cooking you will need:
- flour - 1.5 cups;
- honey - 2 tbsp. l.;
- eggs 6 units;
- sugar - 1 stack;
- baking powder - 1 tsp (may not be added).
Add sugar and honey to the eggs, beat for at least 10 minutes - then the biscuit will turn out to be very lush.
Pour any kind of flour in small handfuls (wheat flour is more familiar, several types can be mixed) and carefully shift from bottom to top with a spoon or silicone spatula. When the mass becomes sufficiently homogeneous, pour into a mold.
Bake at 170-180 degrees until cooked, that is, from 30 to 45 minutes. Check the condition with a baking stick. It is advisable at the end of baking not to open the oven for 15-20 minutes, so that the baking starts to cool down gradually and does not lose its splendor.
Chiffon Biscuit - Step by Step Recipe
Chiffon biscuit got its name for its light texture, which does not crumble when cut. It is served as an independent dessert, and is used for cakes and pastries.
Components:
- flour - 230 g;
- sugar - 100 g;
- powdered sugar - 120 g;
- egg yolks - 5 units;
- proteins - 8 units;
- starch - 30 g;
- baking powder - 3 tsp. l. without a slide;
- fine-grained salt - 1 tsp without a slide;
- water or fruit juice - 150 ml;
- vegetable oil refined - 65 ml;
- lemon juice - ½ tsp
Mix the products in one bowl - flour, starch, powder, baking powder, do not forget about salt. Be sure to sift three times.
Mix the yolks with oil and water. If desired, you can use juice - the biscuit will get light fruity taste. Beat the mixture well for about ten minutes to get a fluffy egg mass, thick in consistency and light cream in color.
Beat egg whites with sugar and lemon juice to very stable peaks, that is, stable foam - if the bowl is turned over, the foam will remain in place. The speed of the mixer should be gradually increased, the sugar should also be introduced little by little.
Introduce flour into the yolk mass and mix with a spatula from the bottom up, as if shifting the layers. Then add the proteins, mix gently with a spatula. By no means a mixer!
The dough is ready. Bake a biscuit at 170 degrees for forty minutes.
Recipe for 4 eggs
A simple biscuit of just four products should be known to every housewife:
- a glass of flour, sifted twice;
- a glass of sugar;
- 4 eggs;
- vanilla sachet.
Combine eggs with sugar and a bag of vanilla until the mass increases by 2-3 times, that is, at least 5 minutes continuously.
In small portions, we introduce flour and gently combine with a spoon until a homogeneous structure.
The dough is ready for baking. You need to bake it in the same way as in the previous recipes - about half an hour at 180 degrees.
On a note. If a bump has formed on the top of the biscuit, place a cutting board, press lightly and leave for a while - the surface will even out.
An easy way to bake in a slow cooker
A simple biscuit that requires very little time from a minimum of ingredients can be prepared in a slow cooker.
- eggs - 7 units;
- sugar - 12-14 table. l.;
- flour in equal quantities with sugar;
- oil.
We combine the eggs with all the sugar. Work with a mixer until the volume of the mixture increases by 2-3 times. Next, sift the flour and gently knead in small volumes with a spoon or silicone spatula from the bottom up, so as not to greatly damage the splendor of the dough, but at the same time, the mass turned out to be quite homogeneous, without lumps. Soda in this case is not needed, like other types of products that contribute to the splendor of the cake.
Lubricate the bowl with a thin layer of butter, spread the dough and close the lid. In various brands, whether it be Polaris or Redmond, there is a Multicook program, and we choose it. Set the temperature to 125 degrees. The "Baking" mode is also suitable. Baking time - 1 hour.
Check readiness with a wooden stick, leave with the lid open to cool slightly and remove with a steaming container.
The biscuit turns out to be quite high, with a porous structure, fragrant.
What to do if the biscuit did not turn out?
If for some reason the biscuit did not come out the way you wanted to see it - do not despair, the dessert can still be prepared! The most popular problem is that the pastries did not fit and turned out to be very dense. This problem can be easily fixed.
Prepare the following cream:
- cottage cheese - 200-300 g;
- sour cream 20% - 400 g;
- sugar - 4-5 tablespoons;
- soaked gelatin in ½ cup. warm water.
Mix all ingredients except gelatin until smooth. You can beat with a blender to make the texture more uniform and silky. Pour in the gelatin last and mix quickly again.
Cut the cake into small pieces, put in a silicone or detachable form in layers, alternating with a small amount of cream. If desired, you can add slices of bananas, nuts or candied fruits. When everything is laid out in a mold, smooth it well with a spoon. Cover with cling film and refrigerate for a few hours to firm up the cake.
Sprinkle with grated chocolate and chopped nuts before serving.
Biscuit is the basic element in confectionery business- it is used as an independent dish and as an element of cakes, desserts.
A characteristic feature of a biscuit is an airy, porous structure that lends itself perfectly to impregnation and keeps its shape. How to bake a magnificent biscuit, we will consider in this article.
Basics
By default, a biscuit consists of three products:
- flour;
- Sahara.
But, depending on the recipe or the preferences of the cook, the composition can be supplemented with flavors, oils, replace part of the flour with cocoa or nuts, and so on.
Despite the apparent simplicity, many housewives do not get a biscuit - it either does not rise or falls off after baking, resembling plasticine in consistency. We will study each ingredient separately in order to get a magnificent biscuit at the end, the recipe of which will not be difficult even for a beginner.
Eggs
This product provides airiness to your dish, so you should not neglect it.
So, in order for the biscuit to succeed, the eggs must be:
- pre-cool;
- beat in a completely fat-free bowl, avoiding drops of water;
- hold the whisks at an angle - this way the mass will be enriched with air faster and better.
Flour
Works as a stabilizer, fixing and maintaining the shape of the biscuit so that it does not turn into a pancake after baking.
But consider the following:
- Choose refined flours that are low in gluten. Luckily, our standard meal premium does its job very well.
- Before adding flour to eggs, sift it 2-3 times. This measure will further enrich the mass with oxygen, so that at the end you will get a magnificent biscuit, while the recipe is secondary.
- Be careful how you store flour. It should not be wet, as this will "kill" the biscuit. If in doubt, slightly dry the flour in the oven at 50 ° C and cool completely before using.
Sugar
In addition to the fact that this product gives the product the necessary sweetness, it also serves to stabilize the eggs - it is impossible to beat them into a strong foam without sugar. The main requirement for it is dryness. Wet sugar will ruin the whole dish.
elementary
Even novice cooks will be able to bake a fluffy biscuit for a cake or just a cake according to the recipe below.
Ingredients:
- chicken eggs - 4 pcs.;
- fine sugar - 120 grams;
- flour - 120 grams;
- flavoring to taste;
- salt - 1 pinch.
Preheat the oven to 180°C.
Separate the whites from the yolks. In a large bowl, beat egg whites with salt until fluffy, glossy foam. Continue beating, gradually adding sugar, until the latter is completely dissolved and the protein mass is strong and shiny. The required protein condition can be determined by slightly tilting the bowl - the proteins will remain motionless, not making attempts to "escape".
Continue beating while adding the egg yolks one at a time. You should get a thick sugar-egg mass with a slight yellowness. At this stage, you can already add flavoring. Moreover, the latter should not be on a fat basis, since a simple biscuit can lose some of its lightness from this.
Sift the flour into a bowl, mix gently by hand with a spoon or spatula, working from top to bottom, not in a circle. This method will allow you to keep all the air in the dough, obtained during whipping.
Put the resulting dough into a mold and bake until a test on a dry toothpick. Also, the readiness of the product can be determined by easily pressing the middle of the biscuit with your fingertips - it should spring easily.
Cool the product completely, wrap in cling film and let it "ripen" in the refrigerator or cupboard for 6-8 hours. This is necessary so that the moisture is evenly distributed over the cake, and it becomes soft, with a uniform, finely porous crumb.
Some secrets
In order for the biscuit to be a success, you should adhere to the following tips:
- Do not grease the sides of the mold in which you plan to bake the biscuit. If they are slippery, then it will be difficult for the dough to cling to them in the process of growth, because of which it will not rise evenly, but with a hillock.
- Bake the biscuit on baking paper, this will facilitate the process of removing it from the mold - for success it will be enough to run a thin knife along the sides.
- One of the main problems in baking is the fall of the finished product. In most cases, the initially fluffy biscuit (the recipe is successful and proven) forms a recess in the middle when cooled. To avoid this, cool it upside down directly in the mold on a wire rack.
Types of biscuits
In practice, there are a lot of biscuits, different in composition and method of creation:
- "Angelic Biscuit". It does not include egg yolks, it is baked on the whites alone. At the exit, you get a delicate, airy cake, similar to foam. However, some find it too dry, so it is recommended to serve it as an independent dessert along with low-fat cream and berries.
- Biscuit "La Gioconda". Delicate, tasty and plastic. The classic recipe is supplemented with almond flour and butter. Of course, a fluffy biscuit for a cake will not work due to the abundance of fat in both nuts and butter, but it is ideal for a thin layer or roll.
- Chocolate sponge cake without flour, which is replaced by dark chocolate and cocoa. According to its characteristics, it is similar to the Gioconda biscuit.
Areas of use
The basic cake recipe can be used to suit your needs and desires. For example, you can:
- Replace 1/3 of the flour with ground nuts or cocoa. Thanks to this, at the exit you will get a nut or chocolate biscuit, respectively.
- Add 1/2 teaspoon of ground cinnamon to the dough and pour over 1 kg of peeled and finely chopped apples (preferably sour ones). That's it, traditional Apple pie Charlotte is ready.
- During the baking process, blueberries (1 large handful) and grated lemon / lime zest (1 teaspoon) can be added to the magnificent biscuit, the recipe of which we gave above, which will allow you to get a berry pie.
- Sponge dough is deposited in the form of small oblong cookies "Ladies' fingers", sprinkled with powdered sugar to obtain a crispy crust and bake. You will get a homemade version of "savoyardi", without which not a single dessert "Tiramisu" can do.
