Biscuit dough is an invariable component of many types of confectionery. If you bake a biscuit correctly, it should turn out to be very light, melting, fluffy and tender, with a unique warm yellow tint.
Unfortunately, in order for the biscuit to turn out exactly like this, you need to know and apply some secrets in the process of making it. Otherwise, the biscuit will turn out to be too dense, settled and hard. So, in order to make the biscuit extremely tender, it is necessary to churn eggs with sugar as long as possible at the highest mixer speed - as a result, the volume of the churned mass should increase at least three times. The airiness of the biscuit always directly depends on the whipping time of the products. Flour with eggs and sugar must be mixed exclusively by hand - if you use a mixer, all the foam you whipped up before settles. The flour must be mixed slowly, spending at least five minutes on this, until a homogeneous mass is obtained. To make the biscuit of your dreams, try not to look into the oven and cool it down during the baking process - otherwise, the biscuit may fall off. And to make the finished biscuit easier to move away from the edges of the form, immediately after you take it out of the oven, put the form on a wet towel.
In order to bake a biscuit, we need: 120 grams of sugar, 4 eggs, 120 grams of flour, salt on the tip of a knife.
• Break the eggs into an enamel bowl and add sugar to them. Beat with a fork for a few seconds to stir the mixture a little.
• Then start beating eggs with sugar with a mixer, until the mixture becomes dense. This will take you at least five to ten minutes.
• Add flour in small portions, it is most convenient to do this with a wooden spatula.
• Stir the mixture very carefully, making sure that it does not settle.
• Grease a baking dish and quickly pour the dough into it.
• Send the form with the biscuit to the oven preheated to 200 degrees. Bake the biscuit until it rises and acquires its characteristic golden color. A well-baked biscuit should be firm when pressed.
• From the finished biscuit, make a cake or cakes - just soak it with liqueur or fruit syrup, decorate with jam, powdered sugar or whipped cream.
