The biscuit falls all the time. How to bake? Why baking in the oven does not work - useful tips

Biscuit is a capricious pastry. But biscuit dough can be "tamed" if you understand the main principles of its preparation:

beat the eggs and sugar well - this is the time,
carefully add flour - two,
set the correct temperature - three.

In this article, we will analyze the main mistakes due to which the biscuit does not turn out lush and beautiful. If you have already encountered any of them, do not despair! Even experienced confectioners have misfires. On the main photo - the most, the recipe is one of the most successful and simple (follow the link to see a step-by-step guide). And if it's more convenient to watch - welcome to my YouTube channel

why does the biscuit settle in the oven

So, you look into the oven through the glass and the soul sings: the biscuit is lush, ruddy, the pleasant smell intoxicates and makes you get the desired pastry as soon as possible. Do not hurry! Start checking the biscuit for doneness after at least 20-25 minutes have passed. If you open the door ahead of time, the dough will settle and will no longer rise.

What happens in the oven? As soon as the airy dough enters the hot air, its walls begin to bake / fix and thus keep the air inside. According to the laws of physics - during heating, the expansion of air molecules occurs. We clearly see this when we look through the glass inside the oven. But if you sharply lower the temperature in the oven, according to the same laws of physics, the air in the dough will “compress”, and the dough will settle after it. At the same time, the walls of the dough molecules will break due to sudden air movements, lose their shape, and even after the temperature in the oven is restored, they will not be able to return to their former volumes.

On the picture: . One of the site's popular recipes (a step-by-step cooking guide can be viewed at the link)

The next reason for the biscuit dough to settle in the oven is that the proportions of the products are violated (little flour). To avoid this mistake, weigh everything on a kitchen scale. They are inexpensive, but believe me, they will save a lot of nerves, time and food in your kitchen!

And the last tip: properly prepare the form for the biscuit. I grease with a piece of butter, then dust with flour, shake off the excess: a thin layer of flour is obtained on the entire inner surface. What does it give during the baking process? The dough rises evenly in the oven, "cling" to the walls of the form. If the walls are too slippery, it will slide down. Therefore, I do not recommend lubricating only with oil, be sure to powder the form on top of the oil with flour.

why the biscuit is not baked inside: it turns out sticky, not airy

The main reason for this failure is poorly beaten eggs, so the biscuit dough is of the wrong consistency. Beat the eggs with sugar until fluffy white foam until the mass increases by 2-3 times. A powerful mixer will help you do it right.

Mix the flour in small portions, using a spatula (not a mixer). Achieve a homogeneous dough so that there are no lumps in the dough. With a mixer, you will spoil the whole thing: the air from the dough will disperse, and the structure of the biscuit will turn out to be incorrect: sticky, overly dense.

Another reason for the sticky biscuit is too high a temperature in the oven. If the top is brown and appetizing, but the inside of the dough is sticky and raw, then you have set the temperature too high.

Bake the dough at 180 C.

Why is the biscuit so thick and rubbery?

The cakes will be too dense if the proportions of the ingredients in the dough are violated (too much flour is added). Strictly follow the recipe!

In some cases, housewives intentionally want to bake dense biscuit cakes; for this, additional starch is added to the flour.

why does biscuit smell like eggs

So, your biscuit was a success: airy, lush ... in a word, chic! But, having taken a sample, you are upset because of the obsessive smell of eggs. Personally, I never feel this taste/smell, but some, especially sensitive individuals, are so upset that they cannot even bite off a piece.

Note: you can cook on the basis of biscuit cakes (recipe at the link).

Yes, you can’t bake a sponge cake without eggs, according to the recipe they require a large amount, so all that remains is to flavor the dough with lemon zest or vanilla extract. As a rule, it works, ready-made pastries are fragrant and without extra flavors.

In addition, removing the top film on egg yolks also helps. If such jewelry work does not scare you - go for it! Remove the film and knead the biscuit dough!

There is an opinion that eggs from village chickens are much more “fragrant” than store-bought ones. But, I repeat, I often use just such eggs for recipes and I don’t notice any flavors.

The baking soda in the dough can enhance the smell of eggs. So make a substitute for baking powder. Although the classic biscuit does not require the addition of either soda or baking powder. If you have prepared the dough correctly, the biscuit will rise in the oven due to well-beaten eggs with sugar.

Why won't biscuits rise in the oven?

Biscuit dough is 50% air. Such an airy structure is achieved due to the powerful beating of eggs and sugar. It doesn’t matter what you beat: with a hand mixer, in a planetary, in a stationary or some other device - achieve an increase in mass by 2-3 times. Eggs with sugar should increase in volume and become lighter. Some recipes call for egg whites and yolks to be beaten separately to help make the process easier. If you have a powerful mixer, it is absolutely not necessary to separate the whites from the yolks.

In the photo you can see how light and airy the mass of eggs and sugar turns out.

So, add air to the dough by whipping. Now you need to carefully add the flour, without losing the accumulated air in the dough. Therefore, mix the flour in small parts, carefully, with a spoon (no mixer). Make "picking" movements from the bottom up, and not clockwise.

If you add flour to the dough with a mixer, the foam mass will settle and the result will disappoint you.

Biscuit dough should not stand for a long time before baking. Otherwise, the air will partially evaporate, and this will affect the result. Therefore, preheat the oven in advance, put the form with the dough in a hot oven immediately after kneading.

When baking: do not slam the door back and forth, sudden changes in temperature will cause the dough to settle.

Why is the biscuit dry?

Some hostesses leave the freshly baked cake inside the oven to cool (while opening the door). This is motivated by the fact that this is how the biscuit is relieved of sudden changes in temperature and it definitely will not settle after baking. In reality, this cannot be done. To protect the cake from a sudden change in temperature, it is enough to hold it in the oven for 10-15 minutes, and then you must definitely pull it out and continue to cool on a wire rack at room temperature.

If the cake is left in the oven to cool completely, it will lose a lot of moisture, become dry and hard.

why is the biscuit hard

The reason is the same as in the previous paragraph (cannot be left to cool completely in the oven).

why does it settle after baking

This happens if the biscuit is underbaked. The dough did not have enough time to harden the walls that hold the air inside. Being still not strong enough, with a sharp drop in temperature, the air in the dough is compressed, and the partitions immediately break. The cake goes from tall and fluffy to flat and ugly.

The photo is baking. You can see the detailed recipe at the link. The peculiarity of this cake is that it does not require impregnation.

Another reason for the biscuit to fall off sharply after baking is a sudden temperature drop. In some recipes, it is suggested to hold the cake inside with the door open for several minutes (6-10) after turning off the oven, and only then remove it completely and cool further at room temperature. I don’t use this advice in my recipes, because I’m fine with the fact that the biscuit settles a little after it is removed from the oven (as a rule, if the cake is baked, the settling is negligible).

why does the biscuit turn out to be a slide in the middle

This happens if the temperature in the oven is too high. The top of the cake looks beautiful, but inside the dough is raw: it boils, boils and “asks” to come out. Therefore, it turns out that the crust that has already been baked breaks the dough and sometimes even flows out of the center of the biscuit. The cake looks cracked, with a volcano in the middle. To avoid an error, do not set the temperature above 180 C. In addition, be sure to test your oven to ensure that the actual temperature matches the sensor reading. To do this, it is convenient to use a special oven thermometer. If there are no such devices, empirically choose the appropriate temperature for baking biscuits.

Some soda biscuits always have a raised surface (for example, "Chocolate One-Two-Three"), regardless of the temperature. Therefore, the housewives cut off this top with a knife.

Don't be discouraged if the biscuit didn't turn out the first time! The dough requires certain skills that will definitely form with experience. Wish you luck!

If you have any questions, be sure to ask, I'm glad to get feedback!

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But here's the problem! Often, as a result of considerable effort, the appearance of a biscuit resembles a burnt and disgraced pancake. Isn't it a shame that after more than one hour of cooking, you have to throw away a failed dessert or hide it away from the eyes of relatives or friends? Obviously, the cooking process has some features or even secrets. If you familiarize yourself with them, then after baking the biscuit will not lose its shape and will not settle.

Why the cooked biscuit settles: possible reasons

The reasons for the settling of the biscuit lie in the mistakes made in the process of its preparation:

Egg whites not well beaten. Experts consider this oversight the most common mistake and the main cause of biscuit settling. Everything is explained simply. The dough is almost half air. Protein molecules are able to hold it, because when whipped, they combine with oxygen and fold with it. They can maintain this structure for a long time. If you add an insufficiently whipped ingredient to the dough, then when heated, it will certainly activate and rise. But the structure of the protein is not strong enough to hold air after a sharp drop in temperature. Therefore, the biscuit, which contains unbeaten proteins inside, quickly settles when moving from a hot oven to the kitchen table.
Too much mixing of ingredients. Whipped proteins and yolks must be very carefully and portionwise mixed with the dry ingredients of the dough (flour, starch, sugar, baking powder). If you do this too vigorously, the air will escape from the dough, and it may fall off even before it is immersed in the oven.
Wrong temperature setting. Do not load the dough into an overheated oven. Even proper whipping and stirring will not save the biscuit from settling if baked at a temperature exceeding 180 degrees. Such "inferno" will not allow protein molecules to firmly connect with air and hold it when moving the biscuit from the oven.
The presence of intervals in the cooking process. Do not be distracted by a phone call or watching some piece of the program, while leaving already whipped proteins, prepared dough or a preheated oven in standby mode. Such pauses can spoil the work already done.
Untimely opening of the oven door. This harmless movement will instantly bring all efforts to naught. The temperature difference will do its bad job, and the biscuit will look more like a pancake than a cake.

How to bake a fluffy biscuit

There are several secrets (or just rules) for making a biscuit that does not lose splendor after being unloaded from the oven:

Pay due attention to the preparation of the baking dish. This procedure must be done like this:
- grease the bottom of the mold with butter;
- lay parchment on top;
- also cover the paper with a thin layer of butter;
- send the form to the refrigerator for 15-20 minutes;
- pour the prepared dough onto a chilled dish and send it to the oven.
To preserve the magnificent form of the dessert, starch is added to the biscuit dough (a teaspoon per glass of flour). It mixes with all other dry ingredients.
It is important to bring down the proteins to the desired state - a strong and stable foam. To achieve this, you need:
- ensure the quality of the eggs and use only fresh ones;
- choose larger eggs, since they contain more protein;
- very carefully separate the whites from the yolks;
- use a completely dry and clean bowl for whipping. The presence of residues of fat or other products on the walls will lead to the fact that labor will be wasted;
- Be sure to chill egg whites before whipping. Whipping time is 5 to 10 minutes. It depends on the power of the kitchen assistant (mixer).
It is important to add ready-made proteins to the dough gradually - 3-4 tablespoons each. They are very gently mixed with flour when the mixer is turned off. A wooden or silicone spatula is used.
It is desirable to mix proteins, yolks and dry ingredients not in a circular motion, but from top to bottom. This technique will keep air bubbles inside the dough and prevent the finished biscuit from settling.
Bake the sponge cake for the first 15 minutes at 180 degrees, and then reduce to 150.
In no case should the oven door be opened for 15-20 minutes after loading the form. It is even better not to touch it until the process is complete. But this can be done when all the abilities of the oven are fully studied, and the baking time has been tested in practice.
So that metamorphosis does not occur with the biscuit at the very last moment, you need to correctly check its readiness. You can not do this with a wooden skewer or toothpick. Through a small hole left by such devices, the air will quickly fly out, and the biscuit will settle instantly. Therefore, you need to take a spatula and lightly press the surface of the biscuit. If it springs, the fragrant product is ready.
It is advisable to put the form with the finished biscuit on a damp towel for 3-5 minutes - the pastries will easily separate from the walls and will not be damaged.
There is no time to waste and expect complete cooling. So that the biscuit does not fall off and does not lose its shape, it must be transferred to a dish hot.
For the preparation of biscuits, only dry flour is used. You can check its status like this:
- pour a little flour on the palm;
- clench your fist;
- open your hand. If the flour remains in a loose state, it is dry. When lumps appeared on the hand, the ingredient for making a biscuit is not suitable.

Also, don't get distracted while cooking. It is necessary to organize your work so that the oven is heated in time, and the prepared dough does not lose oxygen while it is greased with oil and covered with parchment paper for baking.

The most important tip for cooking something delicious, not just baking, is to have a good mood! Cook with joy, anticipating a pleasant surprise at home; imagine how delicious the cake will turn out, how nice it will be to drink tea with homemade cookies later, and then everything will work out! If you are doing the test, and there are only gloomy thoughts in your head, or, even worse, you are arguing with someone, then it is unlikely that it will turn out delicious, it has been tested by many! The dough loves only a good mood, that's how capricious it is.

How to bake in the oven: basic principles

In stores, pay attention to the rack with baking products, now they sell a lot of different toppings for pies and cakes, decorations, etc.

An indispensable thing is baking powder, you don’t need to extinguish the soda, as many recipes suggest.

By the way, slaked soda is soda that has been dripped with vinegar. Take the soda indicated in the recipe, for example, 1 teaspoon, drip a few drops of vinegar directly into the spoon. The soda will hiss and rise in a white foam, then settle. This will turn out slaked soda, pour it into the dough.

In addition, you can extinguish soda by putting it in sour cream or kefir, if the recipe involves their use. It is imperative to extinguish the soda, otherwise the dough product will acquire a disgusting taste, and all your work will go down the drain because of such a trifle.

We have prepared for you many tips on how to properly bake at home. Tips that we hope will help you please your loved ones.

Hardly kneaded dough sticks to hands, but rolls well with a bottle of cold water.
So that the yeast dough does not stick to your hands, rub them with vegetable oil.
The cake can be easily removed from the mold if the mold is placed on a cloth moistened with cold water and then cooled.
If you are going to add raisins to the dough,. then after you wash it thoroughly dry it, otherwise voids form around it during baking.
Flour must be sifted through a sieve, so it is saturated with oxygen. Yeast dough is especially good from such flour.
You can roll out thin dough with a rolling pin wrapped in a clean rag, but if the dough is too raw, then roll out mono directly through a sheet of parchment.
Butter will not darken when frying if the pan is pre-greased with a small amount of vegetable oil.
Egg yolks can be stored by putting them in a jar of water and putting the jar in the refrigerator.
If you need protein, then you can extract it from the egg by piercing it with a thick needle from both sides. The yolk will remain in the shell.
Use a paper funnel to separate the white from the yolk.
If sunflower or olive oil has become cloudy and with an unpleasant odor, you need to add a spoonful of table salt per liter. After a few days, the settled oil can be drained.
In order for the cakes to come out of the mold well and easily, it must be greased with cold butter and sprinkled with flour.
A crumbly cake is easy to cut if you put a knife in boiling water for a minute.
Bread does not go stale for a long time if you put a piece of raw potatoes in the bread box.
To prevent the dough from burning, you need to put a frying pan with water or put an asbestos sheet under the baking sheet.
Rolled out dough is easy to transfer to a baking sheet if you wrap it on a rolling pin and unfold it on a baking sheet.
Walnuts for cakes and pastries will acquire a pleasant taste if they are lightly roasted before cooking.
So that walnuts do not go rancid, they must be stored in a dry and cool place.
So that the cottage cheese pie does not settle after baking, you need to carefully remove it from the oven and cut it around the perimeter of the mold 2 cm deep.
If the cottage cheese turned out to be raw, then it can be dried by wrapping it in cheesecloth and hanging it or placing it under a load.
It is better to store rye and wheat bread separately, they will not stale longer.
Plastic bags for bread should be washed occasionally with warm water and dried well.
Puff pastry should be baked at a temperature of 210-231 C. At a low temperature, it is more difficult to bake it. Protein whips well if it is fresh and chilled. This is best done in a cool place.

Yolks with sugar are easier to grind slightly warmed up.
You can add melted butter to the oil for fried pies (300 g of melted butter per 1 kg of butter), then they turn out to be more fragrant.
Soda before use is better to dilute with water, or mix thoroughly with flour.
Baking trays for casseroles must not only be greased, but also sprinkled with breadcrumbs so that she does not stick to them.
Products made from unleavened dough will be crumbly if you add a spoonful of cognac to the dough.
Icing for cakes and cookies can be dyed red with beetroot juice, and orange with orange juice.
A good frosting can be obtained by melting chocolates and mints, adding a couple of tablespoons of water or milk.
Apples in the pie will cook faster if you put a pot of hot water in the oven.
Peeled apples and pears for the filling will retain their color if wrapped in a vinegar-soaked cloth before cooking.
Yeast during cooking should not come into contact with salt or fats, otherwise they will lose their leavening ability.
You can rub the yolks and proteins only in enameled, porcelain, earthenware or earthenware dishes.
Beating egg whites can be much faster if you hold them in the cold before.
The more fat and less liquid in the dough, the more crumbly the product is.
Shortbread dough can be stored in the refrigerator at 10-12 C and taken as needed.
When preparing shortcrust pastry, flour should be mixed with other products for no longer than 2-3 minutes, otherwise the product from such a dough will become rough.
There should be no draft in the room where the dough is being prepared, because of it a rough crust is obtained on the products.
Over-salted dough can be corrected by kneading a new portion without salt, and then mixing them thoroughly.
Salt in the dough should be put carefully; salted dough does not ferment well, and products from it turn out pale.
An excess of soda in the dough gives the products a darkish color, an unpleasant color and taste, and if there is a shortage, it does not loosen well.
You can put a little soda in flour for gingerbread and dough, and add a little vinegar or citric acid to the water for dough.
You can determine the readiness of the dough without removing it from the oven by sticking a wooden stick into it. If there is dough on it, then the product is not ready yet.
If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
When baking from choux pastry, it should only be lightly greased, otherwise cracks will appear on the underside.
Dough products are first smeared with oil, and then sprinkled with sugar, otherwise the sugar will quickly dissolve and be absorbed into the oil.
Cardamom for use must be peeled from the white shell and then crushed with sugar.
The dough rolls out better if you cover it with parchment or oiled paper.
The dough for baking in the oven will not burn if salt is poured into the mold under the dough.
A hard kneaded dough that sticks to the hands but rolls well with a bottle filled with cold water.

The surface of the table on which the dough is rolled out can be lightly greased with vegetable oil. Then the dough will not stick.
Salt should not be added to the dough kneaded with margarine.
If the dough mixed with yeast is not suitable, then it must be heated to 30-35 C. If this does not help, then fresh yeast must be added.
Cinnamon, before applying, needs to be dried a little on the stove and then crushed with sugar.
Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.
Yeast should be stored at a temperature no higher than 3-4 C.
If you add a spoonful of cognac to unleavened dough, then products made from it will be crumbly and airy.
If it is necessary to add soda to the finished dough, then it should be diluted with water and added to the dough.
Thinly rolled dough can be transferred if it is sprinkled with flour and screwed onto a rolling pin.
Yeast dough will not stick to your hands if you rub a little vegetable oil into your hands.
If homemade cookies are a little burnt, let them cool, and then spend a few times with a fine grater and sprinkle sugar on top.
Lubricate the product from the dough with an egg 5-10 minutes before the end of baking. This should be done carefully so as not to wrinkle the product.
All products for making yeast dough should be at room temperature.

Delicate, airy, fragrant, lush and light - a biscuit ... Not everyone and not always manages to cook the right biscuit. And even experienced housewives have failures. But only an experienced hostess knows all the nuances of preparing this dough, as well as how to fix a failed biscuit.

To prepare a biscuit, you need only 3 products: eggs, sugar and flour. Sometimes you can add citric acid if the eggs do not beat well.

We will not dwell on the preparation of biscuit dough in detail, since recipes are a dime a dozen. Consider only some of the nuances that you should pay attention to, since without them a magnificent biscuit will not work. So, if the biscuit inside is raw, donkey in the oven or not completely baked - what to do and how to fix it?

The quality of a whipped biscuit depends, first of all, on the quality of the eggs: freshness, size (the larger, the better), and careful separation of the whites from the yolks.
Dishes and all utensils used in cooking must be absolutely dry and clean. Therefore, before whipping the mass, it is necessary to wash the dishes themselves, whisks, spoons and mixer attachments with warm water and wipe dry.
When adding flour, the mixer can precipitate all the whipped foam, so you need to mix the mass while adding flour with a spoon. You need to mix the whipped proteins and flour gently, but quickly, not in circular motions, but from top to bottom, so that air bubbles remain inside the dough, which will not allow it to settle.
If the recipe also contains loose ingredients, in addition to the three indicated (for example, starch, vanillin or cocoa), then these components must first be mixed with flour, and then poured into whipped proteins together with it. But the zest, candied fruit or poppy seeds should already be added to the dough after adding flour.
After preparing the dough, it must be immediately poured into the mold, otherwise there can be no talk of any splendor.
The baking dish also needs to be greased properly. If the biscuit layer is planned to be made thin, for example, for rolls, then the bottom and walls about 1 cm high are smeared with soft butter. If the dough is planned without a crust, then the form must first be lined with baking paper, and then greased with oil along the bottom. If the biscuit dough contains baking powder, then you need to grease the entire form - both the bottom and the walls to the top, and then sprinkle with flour.
You need to put the form in the middle of the height of the oven. If the top of the dough burns, then it is worth covering the form with paper soaked in ode. The crust on top can prevent moisture from evaporating and the cake will remain unbaked, raw in the middle.
Properly selected temperature is a guarantee of a good biscuit. There are recipes indicating different temperatures, however, the cake is best baked at a temperature of 180'C, and if cocoa or chocolate is present in it, then at 170'C. Some housewives advise, after the formation of a crust and an increase in the volume of the biscuit, to reduce the temperature to 160’C and bake until ready.
In the process of baking, it is better not to open the oven, otherwise the cake may settle (at least the first 15 minutes for sure). If you still need to open it, then you need to do it very carefully and not for a long time. At the same time, biscuit dough does not like shakes, knocks and screams.
To get a light biscuit, it must be dried on a wire rack for at least 4 hours, and before soaking - all 8. Therefore, the cake can be baked in the evening, and you can make masterpieces from it, soak and cook cakes - in the morning.
It is better to cut the biscuit cake with a fishing line or a very sharp knife.
The biscuit mold must not be removed from the oven for inspection during baking. The finished biscuit is only then cooled and removed from the mold.
To make the biscuit easily removed from the mold, the bottom and walls can be lined with parchment.
The biscuit must be removed from the mold when it cools down, and after baking, the yeast dough pies are immediately laid out and cooled without a mold.
The biscuit is ready when it becomes soft and well behind the wooden skewer.
The biscuit will not fall off if, after baking, turn it over onto a kitchen rack and let it cool without removing it from the mold.
If starch is added to the biscuit dough, it becomes more crumbly.

How to fix a spoiled biscuit?

Problems and their solution in the cooking process

Problem #1 - Squirrels don't whip well

Why:
1. Possibly yolk got in them (will have to start over)
2. Or you added sugar too early (beat in a water bath)

Problem #2 - Biscuit is dense, the dough does not rise well in the oven

Why:
1. The ingredients may not have been whipped well.
2. The finished dough was stirred for too long
3. The dough was placed in a cold oven
4. Before baking, the dough stood for a long time
5. Too much flour in the dough, flour was poured by eye

Problem number 3 - Biscuit is not baked

Why:
1. Too high baking temperature (with a crispy crust, but raw inside)
2. Baking temperature too low (baking low and light)

Problem 4 - The biscuit does not come out of the mold well

Why:
1. The form was not sprinkled with flour, but only oiled
2. The mold has an uneven surface, very old
3. There is too much sugar in the dough

Biscuit in translation from Italian means "baked twice". A classic biscuit is made from flour, sugar and eggs. A delicious biscuit recipe may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking a biscuit, as a rule, does not take much time. It is for the speed of preparation and excellent results that many housewives love to cook biscuit dough. Products from it are lush and delicate. Biscuit baking can be the most diverse. There are biscuit for cake, roll, cakes, etc.

How to make a biscuit? A simple biscuit recipe, however, has some cooking features. It is well-beaten egg whites and yolks with sugar and flour that give splendor to pastries. The quality of the biscuit largely depends on the freshness of the eggs, as well as the temperature of all the ingredients included in the composition. An equally important role is played by the duration of whipping and baking mode. How to cook a biscuit will tell our recipes. Cooking a biscuit at home will not be difficult if you follow all the cooking rules. To get the most fluffy and tender biscuit, it is recommended to carefully separate the yolks from the proteins so that they do not mix. Proteins are less amenable to whipping if they get yolk or fat.

There are many biscuit recipes. The dough recipe may include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins, and other fillers. They must first be mixed with flour. In a classic biscuit, the recipe of which consists of eggs, sugar and flour, you can add sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more delicious and lush than the classic one. The recipe for a biscuit on sour cream will not cause you any difficulties. The chocolate biscuit recipe, which includes cocoa powder, is especially popular with children who require to make a chocolate biscuit regularly. We advise you to cook a very popular biscuit with apples - charlotte. You can even try to cook a biscuit without eggs - in vegetable oil and soda solution.

Cake layers are baked from biscuit dough. The biscuit recipe for the cake can be found on our website. The combination of sponge cake with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious confectionery. An important component for such sweet products is biscuit cream. The biscuit cream recipe may include cottage cheese or chocolate. The curd biscuit may contain curd both as a filling and as a component of the dough.

How to cook a biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat proteins should only be in a completely clean, without traces of fat, dishes. If the proteins are whipped poorly, then they need to be cooled. Beat the whites until a stable foam is formed. Excessively whipped whites with small bubbles, during baking, cause the dough to shrink. The yolk should be rubbed with sugar until white and beat until foamy. Mix whites and yolks immediately, while adding flour.

Cooking the biscuit in a warm way speeds up the process. How to make a biscuit in a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat the eggs with sugar. Such a biscuit is denser and more crumbly than a cold-cooked biscuit. It is best to beat the resulting mass in an electric mixer, but you can also manually. The finished dough must be immediately poured into special molds and immediately begin to bake.

How to bake a biscuit? A delicate structure and a thin crust are obtained only if the biscuit is baked correctly. You need to bake a biscuit on a uniform medium heat. Do not open the oven during baking. But the finished biscuit must be left for a while in an open oven. This is done so that it does not fall off. A freshly baked biscuit is poorly cut, so after baking it is advisable to keep it for about a day.

How to bake a biscuit quickly? You can also cook a biscuit in the microwave. This method is simpler than the previous one. The dough itself is a bit dry, so impregnation for the biscuit is needed. As an impregnation, you can use chocolate, various syrups or alcohol.

Prepare a biscuit! Recipes with photos on our website will tell you how to do it right.

Biscuit can rightly be called a popular type of baking. After all, it has a lot of advantages - literally 15 minutes of time is enough for preparation, and the result is a fragrant, soft dessert. It can be served unchanged, or turned into a multi-layer cake, cut into cakes and smeared with any cream, jam, condensed milk. Between the cakes, you can add pieces of dried fruits, berries or candied fruits, crushed nuts or pieces of marshmallow, and pour glaze on top. Biscuit is a truly amazing type of baking with many variations of its further use, but the main thing is to know the recipe for a biscuit that always turns out.

Lush, tender, tall - this is how you can describe the biscuit that is obtained according to this recipe. We recommend that you definitely save it - excellent cakes are obtained from such a biscuit!

Components for the test:

eggs - 6;
flour -230 g;
sugar - 180 g;
baking powder - 2 tsp;
vanilla or vanilla extract.

First you need to separate the whites from the yolks. We carefully monitor that the yolk does not get into the protein mixture, otherwise it will not work and the dough will not be so lush. Beat egg whites with a pinch of salt by hand or with an automatic whisk at medium speed.

When the proteins turn into foam, add half the sugar and continue to beat until the so-called stable peaks. When you turn the bowl over, the egg whites should stay in place.

Add the remaining half of the sugar to the yolks and beat until clear and increase in volume.

Add the whites to the yolks and mix with gentle light movements from the bottom up.

Now you need to sift the flour along with the baking powder. You need to add in portions - this will reduce the likelihood of lumps. The dough does not need to be kneaded for a long time, so as not to damage its structure. Once all the ingredients are combined, enough is enough. It turns out the average consistency of the dough - not liquid, but not thick.

Preparing the baking dish. If it is solid or split metal, spread it with oily baking paper. An alternative option is to oil all the walls and use a strainer to cover them with flour.

We divide the dough into several portions and bake individual cakes in turn. You can bake a tall biscuit in one go and cut into individual cakes.

Bake at 180 degrees for about 35 minutes. Readiness to check with a baking stick or a toothpick - stuck deep in the middle, it should come out completely dry.

Step by step recipe for lush pastries

Lush and light biscuit is prepared according to the following recipe:

6 eggs;
300 g flour;
300 g of sugar;
10 table. spoons of boiling water;
baking powder;
vanillin.

First, separate the yolks from the whites. Leave them in the refrigerator for now.

Beat the yolks with all the sugar. The mass should increase significantly and become white. With a mixer it takes 3-5 minutes. Then add a couple of tablespoons of table water - this is necessary to better dissolve the sugar.

Add baking powder and flour to the yolks. Gradually stir into the yolk mixture. First with a spoon, then with a mixer.

Pour a small amount of sugar into the proteins and work with a mixer until a foamy state.

We add the protein mass to the main dough and carefully combine it from the bottom up.

Put the dough into a mold and bake at 180 degrees for 40 minutes.

On a note. To make the biscuit a little moist, wrap it in cling film and send it to the refrigerator for a couple of hours, or better at night.

On kefir

Dairy products have a significant effect on the taste, aroma and texture of baked goods. Kefir will give not only an appetizing smell to the muffin, but also make it very soft, airy and porous. Such a cake will absorb impregnation well.

Components:

kefir - 1 stack;
flour - 1 stack;
sugar - 1 stack;
soda - 1 tsp;
egg - 1 unit.

Crack an egg into a bowl and sprinkle it with sugar. Beat until a thick light mass is formed. Pour kefir and sift with flour. Whisk everything again.

We add the last soda, beat for a couple of minutes.

Pour the dough into the prepared mold. The oven follows for half an hour at 180 degrees.

chocolate biscuit

Who doesn't love chocolate? That's right - everyone loves it, and chocolate biscuit is a godsend for the sweet tooth.

Chocolate sponge cake, baked in a 24-26 centimeter mold, consists of the following products:

200 g flour;
5 eggs;
250 g sugar;
30 g cocoa;
135 g grows. oils;
½ stack water;
½ tsp soda and the same amount of fine salt;
4 g baking powder.

First you need to divide the sugar into two portions - 200 and 50 gr. We combine the first portion with water and cocoa powder in a small saucepan. Stirring constantly, bring to a boil - you will get a homogeneous chocolate mass. We leave to cool down a bit.

Combine flour, baking powder, soda and salt in a separate bowl, be sure to sift.

Beat the eggs with the remaining sugar - the mass should double in size. Next, add the chocolate mass and again work with a mixer.

Add the flour mixture to the bowl last. We mix gently and rather quickly with a spatula - the mixture contains a baking powder, which, when it enters the liquid warm dough, immediately begins to act. At the end, you can work the dough with a mixer for a minute.

Pour the blank into a mold and bake for 45-50 minutes.

The biscuit turns out to be quite high, and it can be divided into 3-4 cakes.

With added honey

A light honey aroma will pleasantly change the usual biscuit. Such a cake can be cut into squares and served like a pie.

For cooking you will need:

flour - 1.5 cups;
honey - 2 tbsp. l.;
eggs 6 units;
sugar - 1 stack;
baking powder - 1 tsp (may not be added).

Add sugar and honey to the eggs, beat for at least 10 minutes - then the biscuit will turn out to be very lush.

Pour any kind of flour in small handfuls (wheat flour is more familiar, several types can be mixed) and carefully shift from bottom to top with a spoon or silicone spatula. When the mass becomes sufficiently homogeneous, pour into a mold.

Bake at 170-180 degrees until cooked, that is, from 30 to 45 minutes. Check the condition with a baking stick. It is advisable at the end of baking not to open the oven for 15-20 minutes, so that the baking starts to cool down gradually and does not lose its splendor.

Chiffon Biscuit - Step by Step Recipe

Chiffon biscuit got its name for its light texture, which does not crumble when cut. It is served as an independent dessert, and is used for cakes and pastries.

Components:

flour - 230 g;
sugar - 100 g;
powdered sugar - 120 g;
egg yolks - 5 units;
proteins - 8 units;
starch - 30 g;
baking powder - 3 tsp. l. without a slide;
fine-grained salt - 1 tsp without a slide;
water or fruit juice - 150 ml;
vegetable oil refined - 65 ml;
lemon juice - ½ tsp

Mix the products in one bowl - flour, starch, powder, baking powder, do not forget about salt. Be sure to sift three times.

Mix the yolks with oil and water. Juice can be used if desired - the biscuit will acquire a light fruity taste. Beat the mixture well for about ten minutes to get a fluffy egg mass, thick in consistency and light cream in color.

Beat the whites with sugar and lemon juice until very stable peaks, that is, stable foam - if you turn the bowl over, the foam will remain in place. The speed of the mixer should be gradually increased, the sugar should also be introduced little by little.

Introduce flour into the yolk mass and mix with a spatula from the bottom up, as if shifting the layers. Then add the proteins, mix gently with a spatula. By no means a mixer!

The dough is ready. Bake a biscuit at 170 degrees for forty minutes.

Recipe for 4 eggs

A simple biscuit of just four products should be known to every housewife:

a glass of flour, sifted twice;
a glass of sugar;
4 eggs;
vanilla sachet.

Combine eggs with sugar and a bag of vanilla until the mass increases by 2-3 times, that is, at least 5 minutes continuously.

In small portions, we introduce flour and gently combine with a spoon until a homogeneous structure.

The dough is ready for baking. You need to bake it in the same way as in the previous recipes - about half an hour at 180 degrees.

On a note. If a bump has formed on the top of the biscuit, place a cutting board, press lightly and leave for a while - the surface will even out.

An easy way to bake in a slow cooker

A simple biscuit that requires very little time from a minimum of ingredients can be prepared in a slow cooker.

eggs - 7 units;
sugar - 12-14 table. l.;
flour in equal quantities with sugar;
butter.

We combine the eggs with all the sugar. Work with a mixer until the volume of the mixture increases by 2-3 times. Next, sift the flour and gently knead in small volumes with a spoon or silicone spatula from the bottom up, so as not to greatly damage the splendor of the dough, but at the same time, the mass turned out to be quite homogeneous, without lumps. Soda in this case is not needed, like other types of products that contribute to the splendor of the cake.

Lubricate the bowl with a thin layer of butter, spread the dough and close the lid. In various brands, whether it be Polaris or Redmond, there is a Multicook program, and we choose it. Set the temperature to 125 degrees. The "Baking" mode is also suitable. Baking time - 1 hour.

Check readiness with a wooden stick, leave with the lid open to cool slightly and remove with a steaming container.

The biscuit turns out to be quite high, with a porous structure, fragrant.

What to do if the biscuit did not turn out?

If for some reason the biscuit did not come out the way you wanted to see it - do not despair, the dessert can still be prepared! The most popular problem is that the pastries did not fit and turned out to be very dense. This problem can be easily fixed.

Prepare the following cream:

cottage cheese - 200-300 g;
sour cream 20% - 400 g;
sugar - 4-5 tablespoons;
soaked gelatin in ½ cup. warm water.

Mix all ingredients except gelatin until smooth. You can beat with a blender to make the texture more uniform and silky. Pour in the gelatin last and mix quickly again.

Cut the cake into small pieces, put in a silicone or detachable form in layers, alternating with a small amount of cream. If desired, you can add slices of bananas, nuts or candied fruits. When everything is laid out in a mold, smooth it well with a spoon. Cover with cling film and refrigerate for a few hours to firm up the cake.

Sprinkle with grated chocolate and chopped nuts before serving.