Due to its splendor and airiness, biscuit dough is perfect for making a wide variety of desserts. The biscuit is best baked the day before, yesterday's cakes are much easier to cut, and you can keep them fresh if wrapped in aluminum foil.
It is necessary
-
- 6 eggs
- 170 g sugar
- 8 g vanilla sugar
- 5 tbsp. l. hot water
- 100 g flour
- 15 g starch
- salt
Instructions
Step 1
Since the biscuit dough can settle quickly, the oven must be turned on before you start cooking the dough so that it can warm up well.
Step 2
You will need two perfectly clean cups with no fat on the inside. Separate the yolks from the whites by distributing them into different cups.
Step 3
Add 120 g of sugar, vanillin, a pinch of salt, hot water to the yolks. Using a mixing nozzle, beat the yolks until the sugar grains are completely dissolved. In this case, the mass should become very light and creamy.
Step 4
Change the attachments on a mixer or wash and dry the old ones well, beat the whites in a nearby bowl until they are firm. At the end of whipping, add the remaining sugar to the whites in small portions.
Step 5
Mix yolks with whites, add flour sifted together with starch to them. Try to stir very gently so that the dough remains airy and does not lose volume.
Step 6
The finished biscuit dough should be immediately put into the oven in a baking dish lined with baking parchment.
