The biscuit prepared in this way turns out to be tender and tasty. It can be used to make cakes, pastries and rolls. Cakes and pastries are soft and juicy.
It is necessary
- - yolks from - 8-10 pieces (150 grams)
- -sugar - 120 grams
- vegetable oil - 65 ml.
- - warm water - 30 ml.
- - lemon peel - 1 teaspoon
- -vanillin - 1 gram
- - almond flour or ground almonds - 65 grams
- - flour - 85 grams
- - corn starch - 85 grams
- - loosening powder - 1 teaspoon
- - egg whites - 5-7 pieces (150 grams)
- -sugar - 110 grams
- -salt on the tip of a knife.
- -mixer - 1 piece
- -deep bowl - 3 pieces
- - parchment paper
Instructions
Step 1
Making rolls, cakes and pastries has always been considered a difficult and painstaking job. Particularly difficult was the biscuit baking. It should have turned out to be tender, lush, aromatic and tasty. To achieve an excellent result, one of the first rules was considered the mandatory observance of the proportions in the recipe and the exact sequence of all operations. This was followed by the rule of kneading the dough mass and baking. And only then, when making the cake, the biscuit was soaked in syrup and turned out to be juicy. There are a lot of biscuit recipes, however, almond biscuit is considered the most delicious and aromatic.
The peculiarity of making almond biscuit is that loose ingredients are kneaded separately, egg yolks and whites are also beaten separately. As a result, all the mixtures are combined, and a dough for baking a biscuit is obtained.
Step 2
During the preparation of a biscuit, there are several crucial moments on which the quality of the cake or roll depends. To make the biscuit more lush and tasty, it is better to use homemade, country eggs. They are healthier and contain more vitamins. Sift flour before adding. In this case, the dough turns out to be more fluffy, and the flour is stirred evenly, without lumps.
Prepare three bowls for mixing three different masses. Mixer for whipping yolk and protein foam.
First of all, beat the yolks with sugar until a thick, whitish mass. Set the mixer for mixing the yolks to the maximum speed. Next, to the whipped yolks, beat continuously with a mixer, but reduce the speed, add vegetable oil in a thin stream, warm water, lemon zest and vanillin. Beat the whole mass, again at maximum speed, until a thick, homogeneous consistency,. Set aside the finished mixture.
Step 3
Next, in a separate bowl, mix the flour, corn starch and ground almonds with a baking powder. We mix all the products well and also set aside to wait for our turn.
Now we mix the egg whites. Before starting, the proteins must be cooled and then they will be better whipped into a foam. Beat them, with the addition of a pinch of salt, into a thick, strong foam. Finally, add the sugar intended for this batch.
Step 4
We turn on the oven and set it to warm up to 170 degrees. While the oven is warming up, mix all the prepared mixes. Carefully pour the mixed flour mass into the yolk mass and in small portions, about ¼ part, add the protein foam. Mix everything well. If all proportions have been met, then the biscuit will turn out to be successful.
Cover the form prepared for baking cakes with parchment paper and grease with oil. This is necessary in order to make it easier to get the baked biscuit out of the mold. We spread the dough in a mold, it should not be liquid, but not thick either, and put it in an oven heated to 170 degrees, for 40 - 45 minutes. An important trick of successful baking is that you do not need to open the oven door while baking a biscuit, otherwise the biscuit will settle and will be low and dense, "rubbery".
Step 5
The readiness of the biscuit is checked with a thin wooden torch, a match or a toothpick. Usually they pierce the biscuit and look at the dry stick or with the remnants of the dough. If the stick is removed from the baking dry, then the biscuit is baked and you can take it out of the oven. If you notice that the pastry has begun to lag behind the edges, this is also considered a sign of readiness. The finished baked goods are removed from the mold and allowed to stand for 5 hours. It is important to free the biscuit from the mold immediately after taking it out of the oven. The parchment paper can be removed later when the biscuit has cooled slightly. It will come off easily and quickly.
Various foods can be added to the dough. Lemon and orange zest, poppy seeds and chocolate chips, cocoa powder and vanillin. But in any case, quality products are required to make a successful biscuit. … Homemade biscuit is delicious.
Nutritional value per 100 grams of the product is:
Protein - 7.46 grams, which is 11% of the daily value.
Fat - 22.89 grams, which is 31% of the daily value.
Carbohydrates - 35, 54 grams, which is 13% of the daily value.
Calorie content - 376, 3 calories, this is 18% of the daily value.
The classic sponge cake contains fewer calories - 258 calories.
