Airy biscuit dough is a great base for homemade cakes, pastries, rolls, muffins and cookies. There are several features in its preparation, observing which you can always bake a successful biscuit.
Features of the biscuit
Biscuit dough is made from a mixture of eggs, sugar and flour. Sometimes the dough contains sour cream or butter. The secret of the airiness of the biscuit is in strong beating of the yolks and whites and then carefully mixing them. For baking, wheat flour of the highest grade and the finest grinding is used, it must be sieved before adding to the dough. The dough can be flavored with essences, cocoa powder, lemon zest, ground nuts and other ingredients can be added to it.
Another subtlety is the correct baking of the biscuit. To make it airy and fluffy, place the prepared dough in a preheated oven. In the first 10 minutes, try not to open the door - when the temperature drops, the delicate biscuit will fall off, become hard and flat. The baking time of the product depends on its thickness and varies from 10 to 50 minutes.
After cooking, the biscuit should cool well. If you plan to soak it in syrup, wait 6-7 hours. Soaking a warm biscuit can break it.
Heated biscuit
The dough prepared according to this recipe turns out to be very tender. There is enough for baking a roll with a filling or a few cakes. When preparing biscuit dough with heating, it is not necessary to separate the yolks from the proteins - the egg mass, heated in a water bath, turns out to be voluminous and airy.
You will need:
- 3 eggs;
- 0.5 cups of flour;
- 3 tablespoons of sugar;
- a pinch of vanillin.
If you want to make the sponge cake more crumbly, replace a quarter of the wheat flour with potato starch.
Break the eggs into a small saucepan, add sugar and place the container in a water bath. Heat the mixture to 40-50 ° C, whisk it constantly. The mass should increase by 2-3 times. Remove the pot from the water bath, cool the egg mixture to room temperature and add the sifted flour in portions. Don't forget to add vanillin. Pour the finished dough into molds and bake in an oven preheated to 200 ° C.
Fill the molds to 2/3 of their volume - the biscuit rises strongly during baking.
Sponge cake with sour cream
Try another biscuit dough. The offered amount of products is enough to prepare a classic three-layer cake with cream.
You will need:
- 6 eggs;
- 2 cups wheat flour;
- 1 cup of sugar;
- 1 glass of sour cream.
Separate the yolks from the whites and rub them with sugar until whitened. Add sour cream to the mixture and stir until smooth. Whisk the whites in a separate bowl. Transfer them to the yolk-sour cream mass, and then add the sifted flour. Knead the dough quickly and pour into molds.
Together with flour, 2 teaspoons of cocoa powder or 3 teaspoons of ground nuts can be added to the dough. You will have a chocolate or hazelnut sponge cake.
