It always seemed to us that there is nothing easier than baking an elementary biscuit. However, when we tried the biscuit baked by Oleg Ilyin, pastry chef and host of the super show, we realized that we never knew how to bake the right biscuit dough. Watch an exclusive master class from a professional!
RECIPE FOR THE PERFECT BISCUITS
What do you need:
6 eggs
200 g sugar
250 g flour
3 important rules:
. the mixing bowl must be clean, dry and free of grease
. flour must be sifted
. take eggs well chilled
How to make the perfect biscuit:
1. Break eggs into a mixer bowl, add sugar. Beat at first at a very low mixer speed (1-2 minutes), then increase the speed and beat until fluffy white mass. How to determine that at this stage the dough has reached the condition? Droplets should form a pattern, they should not spread. Only in this case the biscuit will turn out lush and tender.
2. Turn off the mixer and gradually, in small portions, add flour. Mix the dough very gently with a spatula, from the bottom up. In no case do not use a mixer or even a whisk - the biscuit will fall off and become rubbery. But do not get carried away with mixing, every extra movement makes the biscuit less lush. Once all the lumps have dissolved, stop!
3. Carefully pour the dough into a parchment-lined springform pan. Gently smooth the surface of the biscuit with a spatula, and there is no need to be zealous here!
4. Send the dough to an oven preheated to 180 ° C for 25-30 minutes. In no case do not open the door during these half an hour to check how your biscuit is there!
5. Remove the biscuit from the oven, cool to room temperature, remove from the mold and cut into the required number of layers. It is best to cut with a bread knife.
6. The perfect biscuit is ready!
Cake "Log" is very tasty and will appeal to all the sweet tooth. It prepares very quickly. The biscuit is baked in just five minutes! It turns out tender, juicy, fragrant, tasty and very beautiful. Cooking time 45 minutes. Belongs to the biscuit type.
For the biscuit take:
- 4 eggs;
- 100 grams of sugar;
- 100 grams of flour;
- a pinch of salt;
- Four tablespoons of sugar syrup (for impregnation).
For sugar syrup, take:
- 100 grams of sugar;
- 100 grams of water;
- A couple of spoons of rum, liqueur or cognac.
For chocolate cream you will need:
- Half a liter of heavy cream;
- Half a kilo of chocolate.
For the filling, take:
- A little powdered sugar;
- 250 grams of sour cream;
- 50 grams of dried apricots, raisins and any nuts.
We will decorate the log cake with anise, cinnamon sticks, candied fruits.
Cooking process:
- Beat white warm eggs with sugar and a pinch of salt. To check the readiness of the egg mass, look at the volume. If the mass has increased five times, then it is already ready for further action;
- Sift flour into egg mixture. Stir with a wooden spoon from the bottom up to break up any lumps, but at the same time not knock down the splendor of the eggs;
- Put a silicone mat into the mold and spread the dough over its surface in an even layer;
- Place the mold in the preheated oven. Bake four to five minutes at 210 degrees;
- Remove the finished biscuit from the oven and cool.
Preparation of chocolate cream:
- Melt the chocolate in a cup in the microwave;
- Then add cream to the chocolate mass;
- Cream is best added in portions, whipping the cream well.
Preparing sugar syrup:
- Pour sugar with water and boil on the stove;
- After boiling a little, add an alcoholic drink to it.
Cake shaping:
- Turn the biscuit over and soak it thoroughly with sugar syrup;
- Beat sour cream with powdered sugar, and spread the resulting cream in an even layer over the entire surface of the biscuit;
- Sprinkle diced dried apricots, raisins and crushed nuts on top of the cream;
- Then, using the mat, roll the biscuit with the filling into a roll;
- Place the rolled roll in the refrigerator for at least an hour. So that it is well saturated, it is better to let it stand for five to six hours;
- After a while, spread the chocolate cream over the entire surface of the roll;
- Cut a couple of pieces from the roll and place them on the side and on top of it. Thus, you will form a real cut log;
- Transfer the log to a pretty plate;
- Decorate the cake with cinnamon sticks, anise stars, candied fruits.
Let the cake stand for a while, and then cut it into portions. Brew delicious tea and invite your friends for a tea party.
Baking is a whole science. When baking cakes or pies, it is very important to follow the recipe, otherwise the dough may not rise, and the cream may not thicken. But besides following the recipes exactly, Alexander Seleznev recommends using a few tricks. They will help improve the quality of holiday cakes and make your buns unforgettable. Also, tips from a well-known master will simplify the life of novice confectioners and help facilitate the process of preparing sweet products:
To prevent the finished biscuit from falling off, it should not be laid out of the mold within 20-30 minutes after cooking - just remove the dish from the oven and let it cool.
Always keep shortcrust pastry in the refrigerator for an hour before rolling out.
Shortbread dough cookies and pies are best brushed with egg white or milk before baking.
To prevent a sand cake with berries or fruits from becoming wet, the dough should be smeared with jam or jam before baking, sprinkled with starch, and only then lay out fresh fruits.
Puff pastry always shrinks during baking, so try to roll out larger layers.
For tiramisu, biscuit sticks should be dipped in syrup only halfway for 5 seconds, and laid out in a mold with the wetted edge up.
Chocolate should be melted in a water bath. To do this, you need to boil water, put a bowl with broken tiles or coins on it and melt the sweetness, constantly stirring it with a wooden or plastic spoon. And remember: chocolate should not be heated above 50 ° C. It can also be done in the microwave or steamer.
To make homemade condensed milk, mix a glass of milk with a glass of sugar, add 1 tbsp. l. starch and cook over low heat, stirring, until thickened.
Custard can not be stored for more than a day. Oil, on the contrary, lasts up to 5 days.
To prevent the dough from sticking to the form, it is better to cover the baking sheet with parchment. The oil can burn and release not-too-pleasant aromas that will soak into your baked goods. The parchment does not smell, the dough does not burn on it, the ready-made cakes leave perfectly, and the forms with baking sheets after cooking remain almost clean.
So that pastries with berries and fruits (pies, charlotte) are not too wet, the fruits can be rolled in starch or in a crumb mass - they will take on excess moisture. Sprinkle apple slices with lemon juice - thanks to the acid, the filling will not darken.
The correct biscuit dough should be fluffy, airy and porous. It rises not due to yeast or soda slaked in vinegar, but due to beaten eggs or proteins, which are natural baking powder. In addition to them, biscuit dough also includes flour and sugar. To create an airy biscuit, the main thing is to observe the proportions of the products and withstand the kneading technology.
Unlike biscuit, butter is placed in the shortbread dough - it is this that makes the dense cake crumbly and tender. Pies, cakes, pastries, cookies are prepared from it. Sometimes flour is replaced with starch, ground nuts, mayonnaise, sour cream, cocoa and other ingredients are added.
Puff pastry is the hardest. It is made from flour, salt, water, butter (or margarine) and must be at least 140 layers apart when baked. This is achieved by a special kneading method: butter is “rolled” in layers into a base of flour and water, rolled out, folded, frozen so that the layers do not stick together, and the operation is repeated 4-5 times.
Cupcake dough differs from all others in that it contains a lot of muffin - fats, sugar and eggs. In addition, the products do not get stale for quite a long time, and you can add anything to them - raisins, nuts, prunes, candied fruits, cocoa, chocolate.
