Making a fluffy biscuit is not an easy task. Indeed, when kneading the dough, it is necessary to observe a certain sequence, as well as pay attention to a number of important nuances.
To make a lush biscuit, you need to know all its cooking secrets. And the most important of them is the selection of the correct proportions for the main ingredients. So, to get a medium-sized biscuit, you need to take 5 eggs, ¼ a glass of potato starch, 200 g of sugar and ¾ a glass of flour, which must be of the highest grade, a pinch of salt and 1 g of vanillin. Optionally, you can add small amounts of cardamom and turmeric (no more than 5 g). Do not use a ripper or soda when kneading the dough. These ingredients will give your baked goods an unpleasant odor and may end up with a cake instead of a biscuit.
To make a biscuit, you only need to take twice sifted flour. After all, then it will be oversaturated with oxygen. This will make your pastries fluffy.
Another secret to a fluffy sponge cake is to use food of the same temperature, and the lower it is, the better for baking. Please note that you must also use a chilled mold, containers for beating eggs and improvised equipment (brooms, spoons, a knife, and so on).
To make a fluffy biscuit, it is imperative when preparing the dough to separate the whites from the yolks and beat them separately. You should know that you need to add salt to the proteins. When whipping the yolks, sugar is first introduced, and then the other ingredients. Last but not least, whipped proteins are added to them (laid out in portions - 2-3 tablespoons each). They should have a thick, but airy consistency without the presence of liquid, so you need to beat them with a mixer for 3-5 minutes at high speed.
Be sure to prepare a biscuit baking dish. Wash it thoroughly, then brush with melted butter, lay a sheet of parchment on top. Wait until it is soaked in oil, then turn it over to the other side. Do not sprinkle parchment with flour, semolina, chopped nuts or bread crumbs. Because of them, the biscuit may not rise, in addition, its appearance and taste from such additives will only worsen.
You can put the form with the dough only in a preheated oven up to 190-200 ° C. They cannot be left at room temperature, even for 5 minutes. After all, during this time the dough will have time to fall, which means that the biscuit will turn out to be dense and low. Bake it for at least 10 minutes if you decide to make a roll, or 30-40 - when preparing a cake crust (the final baking time depends on the amount of dough in the mold).
When baking a biscuit, it is forbidden to open the oven door, otherwise, instead of fluffy baking, you will end up with a flat cake, unsuitable for making cakes and pastries.
It is necessary to carefully remove the finished biscuit from the mold. Do not turn it upside down and shake it. To make it easily move away from the edges of the form, you need to wrap it with a towel dipped in cold water for 30-40 seconds. Then immediately remove the biscuit with a spatula and a sharp knife.
