It is not difficult to learn how to bake a biscuit. It is only important to know a few tricks. Having mastered the secrets of making the perfect biscuit, there will be no problems with baking it.
Sponge cake has been a favorite of many pastry chefs for decades. They use it as a base for cakes, pastries, rolls. Ordinary housewives also love biscuit, but not everyone can bake it perfect.
In order not to face failure, it is important to become familiar with the technology of kneading and baking dough. There are many pitfalls here.
Biscuit tricks
To achieve a flawless sponge cake, you must beat the eggs thoroughly. The splendor of the future culinary masterpiece will depend on this. You also need to correctly introduce the egg mass into the dough and bake, observing the required temperature regime.
It is better to choose sugar with small crystals. It will take less time to dissolve them and eggs with such granulated sugar will beat faster.
The biscuit baking dish must be prepared in advance. It is also important to heat the oven in advance. As soon as the dough is ready, it must be quickly sent to the mold and for baking, otherwise the dough will fall off a little and the finished biscuit will turn out to be low.
Preparing the baking dish
The inside of the baking dish should be greased with butter. You do not need to melt it before this, since most of the fat will drain to the bottom of the mold when the dough is laid out. After oiling the container, you need to sprinkle the form with flour - from the sides to the bottom.
You can choose a different form preparation option. Its bottom is covered with parchment.
The biscuit will not be high if
- batter,
- eggs are badly beaten,
- insufficiently high temperature in the oven,
- overheated oven.
Classic biscuit recipe
Several dozen types of biscuit dough are known, but in order to master the process of their preparation, you must start with a basic recipe.
Ingredients
- 4 chicken eggs (large)
- 130 g flour
- 0.5 tsp starch
- 130 g granulated sugar
- 40 g butter.
Instructions for making a classic biscuit
-
Mix flour with starch and sift twice.
Image - Separate the yolks from the whites. For this, it is better to use chilled chicken eggs.
- Mix the yolks with 65 g of granulated sugar. Beat the mass at the maximum speed of the mixer.
- Beat the whites until a thick white mass.
-
Add granulated sugar to the proteins. Continue whisking until the mixture turns white and acquires a glossy shine.
Image - Combine whites with yolks, mix gently with a kitchen spatula. The mass should become homogeneous.
- Melt butter, cool to room temperature and carefully pour into the egg mass. Stir lightly. In this recipe, you can do without oil, but it is this that gives the biscuit tenderness and moisture.
-
Add flour with starch to the eggs. It is necessary to pour in gradually, in small portions. Stir slowly.
Image - Put the dough into a prepared mold. Put the biscuit in the oven, preheated to 180-200 degrees. Do not open the oven for the first 20 minutes. A sharp drop in temperature will not allow for fluffy baked goods.
-
As soon as a uniform slide of golden brown color appears on the cake, it is ready. You can check this with a toothpick.
Image - The biscuit is removed only after it has completely cooled down.
- Before impregnation, he must lie down for at least 5 hours.
After completing all these steps correctly, the biscuit will turn out to be tasty and airy, like a cloud. After that, you can experiment with more complex recipes.
