Sponge cakes, cookies, rolls are easy to make. One of the main conditions for obtaining tasty sweetness is the optimal baking temperature. If the oven is too hot, the bottom and top of the pastry may burn, leaving the middle damp.
First you need to make the airy dough of the correct consistency, and only then send it to the oven.
Biscuit dough
It requires few products, just:
- 5 eggs;
- 1 glass of flour;
- 2/3 cup sugar;
First you need to separate the whites from the yolks. This should be done very carefully. After all, if at least a drop of the yolk mass gets into the protein, then a lush dough will not work. If such a nuisance happens, then use a tablespoon to take out the uninvited drop.
There is a special shape, which is a recess for the yolk and a slot where the protein will drain. With the help of it, it is easy to divide the egg into two fractions.
Put the transparent part of the protein in the refrigerator for now, then it will subsequently beat well. At this time, mash the yolk with sugar with a spoon, using a whisk or mixer. It is interesting to observe how the mass of the sun's color gradually turns white and increases in size.
But it's time to tackle protein as well. To make it perfectly whipped, the mass becomes dense, you need to pour a little salt into it - at the tip of a knife.
Now add flour to the yolk and work first with a whisk and then with a spoon. It's the turn of the whipped protein. First, put 2 tablespoons of an airy product into the flour mass, stir. The remaining foam cloud can now be laid out. Mix everything very carefully with a spoon. It is simply twisted in the hand, with a movement "towards you." Then the mass will not fall and remain airy.
Baking a biscuit
The dough is prepared according to all the rules. Now it is important to know how to bake a biscuit. To do this, you need to mentally move back to the process of creating a dough and turn on the oven before you start whipping the proteins and mixing them with the flour mass.
The oven will just heat up to the desired temperature in 10-15 minutes. It is equal to 180 ° C. If you put the dough in a cold oven, then while it heats up, it will lose some of its bubbles and will not be fluffy. It can get dull.
Depending on which part of the oven allows you to bake the biscuit well, the dough is placed in a mold in the upper or middle part of the oven. Do not put down because then the top of the biscuit will not bake.
After the dough is in the oven, the fire is kept low. Then each part of the dessert dish will be baked evenly.
It is important not to open the oven door while baking a biscuit, especially at the beginning. After all, from the flow of cold air, it can fall off. To see if it is ready, turn on the light in the oven. If not, then after 20 minutes you can carefully open the door. If the surface is well browned, then the biscuit is ready. Poke it in the middle with a toothpick. Is it dry? Then it's time to take out and cool the tender base for the cake.
