Biscuit in a water bath recipe. Custard biscuit - feel like a real confectioner! Recipes for custard biscuit and desserts with it

Lush and appetizing, light and fragrant - biscuits. Biscuits that you can eat, barely waiting for the end of baking, or make cakes, rolls, pastries with them ... In a word, biscuits that we all love so much. And which is not for everyone. Or they simply did not try to bake them, being afraid of difficulties.
That is why we have collected the main rules, subtleties and little tricks - so that you and I always turn out wonderful.

Biscuit has only three main ingredients: eggs, sugar and flour, and that there are two main ways to make biscuit dough: cold and hot.

The cold method is better to use if we are going to make a roll, because the biscuit is ethereal and light, but less crumbly.

The hot (in a water bath) method is used to get a denser and more crumbly biscuit, which practically does not settle during baking. Although it is worth noting that most baking lovers usually use the cold method of preparing dough for any product.

By following these simple rules, you will bake a wonderful biscuit.

1. Beat egg whites to stiff peaks with half the sugar.
2. Grind the egg yolks with the remaining half of the sugar until white. You can add grated lemon (orange) zest or ground nuts. When preparing dough with additives, introduce them (sour cream, butter, cottage cheese, pumpkin) into the yolk mass.
3. Mix with flour (and if necessary - with starch) and carefully introduce 1/3 of the protein foam. After that, the mass will become more liquid and it is already easier to mix the remaining proteins into it - you need to mix it not in circular motions, but lifting it from the bottom up. Transfer to form.
4. Preheat the oven to t = 150 °C, put the mold with the biscuit and add the temperature to +180…+220 °C.

Warm biscuit recipe

1. Grind the yolks with sugar and, if the recipe requires, melted butter. Heat in a water bath with constant stirring until the sugar dissolves.
2. Cool to room temperature by placing in cold water and whisking constantly. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch. Then introduce the proteins in the same way as with the cold method.

Biscuit dry

Ingredients:

• 1 st. flour;
• 8 eggs;
• 1 st. Sahara.

Sour cream biscuit №1

2 tbsp. flour; Ingredients:

• 0.5-1 st. sour cream;
• 6 eggs;
• 1 st. Sahara.

Sour cream biscuit No. 2

Ingredients:

• 1 st. flour;
• 2 tbsp. l. sour cream;
• 5 eggs;
• 1 st. Sahara.

Biscuit with starch

Ingredients:

• 0.5 st. flour;
• 0.5 st. starch;
• 8 eggs;
• 1 st. Sahara.

Butter biscuit No. 1

1 st. with a hill of flour; Ingredients:

• 150 g butter;
• 3/4 st. Sahara;
• 4 eggs;
• 2 tsp baking powder.

Butter biscuit No. 2

1 st. flour; Ingredients:

• 8 eggs;
• 1 st. Sahara.

Viennese butter biscuit

(prepared in a warm way; proteins and yolks do not separate)

1 st. flour; Ingredients:

• 1 st. l. starch;
• 100 g butter;
• 2/3 st. Sahara;
• 5 eggs;
• 2 yolks.

Biscuit Budapest butter

Ingredients:

• 2/3 st. flour;
• 2 tbsp. l. melted butter;
• 8 eggs;
• 6 art. l. powdered sugar;
• 100 g ground almonds.

Prague butter biscuit

(prepared warmly)

Ingredients:

• 0.5 st. flour;
• 3 eggs;
• 2 yolks;
• 1 st. powdered sugar;
• 2 tbsp. l. melted butter.

Butter curd biscuit

3 art. l. flour; Ingredients:

• 100 g of softened butter;
• 200 g of cottage cheese;
• 4 eggs, 1 tbsp. Sahara;
• 1/4 tsp soda.

Air biscuit

Ingredients:

• 2 tbsp. l. flour;
• 2 tbsp. l. Sahara;
• 5 eggs.

Biscuit with cornmeal

0.5 st. flour; Ingredients:

• 0.5 st. corn flour;
• 6 eggs;
• 6 art. l. Sahara.

Biscuit with pumpkin

2 tbsp. flour; Ingredients:

• 1 st. Sahara;
• 8 eggs;
• 2 tbsp. raw pumpkin puree;
• a pinch of salt.

Quick biscuit

1 st. flour; Ingredients:

• 1 st. Sahara;
• 5 eggs;
• 1/2 tsp soda (quench with vinegar) or 1 tsp. baking powder.

Quick biscuit with water

3/4 st. flour; Ingredients:

• 100 g of sugar;
• 2 eggs;
• 4 tbsp. l. hot water.

Biscuit in a hurry

Ingredients:

• flour - 1 tbsp. (100 g);
• eggs - 4-5 pieces;
• sugar - 1 tbsp. (180 g).

Biscuit in a hurry: a step by step recipe

1. Beat the eggs with a mixer until fluffy.
2. Then, gradually adding sugar, beat until a thick foam forms.
3. Gradually add the flour sifted through a sieve and gently mix the dough with a spoon, lifting layer by layer, until it absorbs the flour.
4. Carefully place the dough in a greased and dusted with flour or breadcrumbs form.
5. Bake a biscuit for 25-40 minutes. in an oven heated to +180…+200 °C.

lemon biscuit

4 eggs; Ingredients:

• 1 st. Sahara;
• zest and juice of half a lemon;
• 3 art. l. flour + 1 tbsp. l. potato starch (all with a slide) - together you get 1 tbsp.

Lemon Biscuit: Step by Step Recipe

1. Grate the lemon zest on a fine grater.
2. Divide the eggs into whites and yolks.
3. Stir the yolks with a spoonful of sugar and lemon juice.
4. Whisk the egg whites with sugar into a strong foam, then, without stopping beating, add the lemon zest and pour in the yolks with lemon juice in a thin stream.
5. In the beaten egg mass, carefully, stirring with a spoon from top to bottom, add flour and starch.
6. Immediately pour the biscuit dough into a greased or lined with baking paper form (preferably split) measuring 20x30 cm.
7. Put the future biscuit in an oven preheated to 180 ° C and bake for about 25 minutes. Willingness to determine a wooden stick.

Lemon biscuit turns out to be very airy and has a delicate, slightly audible lemon flavor. It can be served with tea as a separate dish or used as a base for a cake.

chocolate biscuit

A source

1. Separate the whites of 6 eggs from the yolks. Beat the whites into a strong foam (10 minutes with a mixer).
2. Continuing to beat, in small portions add 2 tbsp. Sahara. Add egg yolks (one at a time).
3. 4 tbsp. l. Sift cocoa through a sieve so that there are no lumps, pour into the dough and gently mix the dough from top to bottom.
4. Then, in several steps, add 2 cups of flour and a third of a teaspoon of soda, quenched in half a tablespoon of lemon juice.
5. Grease the form with oil, cover with paper. Pour out the batter and place in the oven. Bake at 180 degrees until done. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.

Do you want to surprise your loved ones and prepare the perfect biscuit for the cake? We will share with you recipes for custard biscuit, which always turns out perfectly.

Custard biscuit - the basic principles of cooking

A classic biscuit is made from eggs, flour and sugar. But to make it perfect, you need some skill. If the dough is not kneaded properly, the biscuit may not rise or sink during baking. In addition, it turns out to be rather dry, which not everyone likes.

Custard biscuit has a light and airy structure, it always turns out tender, fluffy and quite moist. The cake rises evenly during baking. This is achieved by brewing the dough with a mixture of butter and water.

Dry ingredients are combined in a separate bowl. The yolks are separated from the proteins. The latter are whipped at maximum speed into a dense foam, gradually pouring half the indicated amount of sugar. The second half is added to the yolks and beaten separately until the mass becomes creamy and fluffy. Proteins and yolks are combined and gently mixed. Now gradually pour in the dry mixture, gently mixing with a spatula to keep the splendor of the dough.

Combine water with oil and heat in a water bath until boiling. Pour the butter mixture into the biscuit dough along the edge. Stir gently and quickly until smooth. The dough is poured into a mold and baked until done.

Recipe 1. Custard biscuit

Ingredients

one and a half stack. wheat flour;

vanillin - 5 g;

stack cane sugar;

three quarters of a pack of plums. oils;

eight eggs.

Cooking method

Break all the eggs into a deep bowl. Pour sugar into them and stir until it dissolves.

We put the dishes on the minimum fire. Beat the egg mixture continuously with a mixer or whisk. When the mixture turns white, remove the pan from the heat.

Continue beating the egg mixture until it triples in volume.

We combine the flour with vanillin and gradually pour it into the egg mass, kneading the dough, moving from the bottom up, trying to keep the airy structure.

Melt the butter and pour into the dough. Mix gently again.

Lubricate the form with oil and sprinkle the walls with breadcrumbs or flour. Carefully pour the dough into it.

We cover the form with a sheet of foil and tightly bend the edges. We put the biscuit for forty minutes in the oven and bake at 180 degrees. Do not open the oven door during baking and 20 minutes after!

Recipe 2. Custard biscuit with milk in a multicooker

Ingredients

two large eggs;

vanilla sugar;

two thirds stack. Sahara;

a pinch of kitchen salt;

half stack. milk;

one and a half glasses of flour;

60 g plum oil:

5 g baking powder.

Cooking method

Beat the eggs into a deep bowl, add sugar and beat the contents until the mass triples in size.

Combine flour with baking powder and salt in a separate bowl.

Pour the dry mixture in small portions into the beaten eggs with sugar. Gently stir with a spatula in an upward motion.

Pour the milk into a saucepan, put the oil in it and put it on the stove, turning it on to the minimum fire. Hold until boiling.

Pour the hot milk-egg mixture little by little into the bowl of dough. Stir constantly, making sure that it retains its airiness.

Lubricate the walls and bottom of the multicooker container with butter and pour the dough into it. Insert the container with the test into the device. Close the lid and start the baking mode for an hour. At the end of the time, lightly press the biscuit with your finger, if there is no indentation, the pastry is ready.

Recipe 3. Custard biscuit with starch

Ingredients

vanillin and salt - a pinch each;

two large eggs;

baking powder - 4 g;

fine sugar - 80 g;

drinking water - 25 ml;

premium flour - 75 g;

drain oil. - 25 g;

potato starch - 18 g.

Cooking method

Prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Mix and sift.

Separate the yolks from the whites. Beat the latter at maximum speed with a mixer until a strong foam is formed. Pour in half the sugar little by little, continuing to beat until the mass becomes shiny and lush.

Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and fluffy.

Combine the beaten whites with the yolks and mix gently with a spatula. Pour the dry mixture in small portions and continue to mix, trying to keep the airiness of the dough as much as possible.

In a separate plate, combine water with oil and put it in a water bath. Keep until boiling. Now pour the mixture of water and oil around the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.

We cover the form with parchment and pour the dough into it. Put in the oven for forty minutes. We bake at 175 C. Then leave it in the oven for another 20 minutes without opening the door so that the biscuit does not fall off.

Recipe 4. Fruit cake from custard biscuit

Ingredients

four large eggs;

5 g baking powder;

150 g flour and sugar.

Impregnation

half stack. syrup from canned peaches in their own juice;

some drinking water;

50 ml brandy.

half a liter of 33% cream;

frozen cherries;

powdered sugar - 150 g;

peaches in their own juice.

100 g dark chocolate;

120 ml cream 15%;

fruits for decoration.

Cooking method

To prepare the custard biscuit, break all the eggs into a deep container and add sugar to them. Send the container to a water bath, and hold, whisking vigorously with a whisk, until the sugar dissolves and the mass turns white.

Remove the bowl of egg mixture from the steam bath and continue to beat at maximum speed for about ten minutes. You should get a dense lush mass.

Combine flour with baking powder and sift twice. Pour a little into the egg mixture and gently fold in with a spatula, keeping the mass light.

Grease the sides of the mold with oil and lightly sprinkle with flour. Cover the bottom with parchment. Put the dough into it and put it in the oven for 20 minutes. Bake at 200 C.

For impregnation, combine peach syrup with cognac and water.

Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.

Defrost the cherries and lightly dry in a sieve. Remove the peaches from the syrup and cut into pieces. Whip cream with powdered sugar.

Lay the biscuit on a dish. Spread some of the whipped cream evenly over it and arrange the fruit. Top them with cream, reserving them for the top and sides of the cake. Cover with the other half of the biscuit. Cover the sides and top of the cake with whipped cream. Put in the refrigerator for half an hour.

Melt the chocolate in a water bath, pouring it with cream, until smooth. Cool slightly and cover the cake with icing. Top with frozen, fresh and canned fruit.

Recipe 5. Custard biscuit roll

Ingredients

110 g wheat flour;

250 g fresh berries;

50 g plums. oils;

drinking water;

30 g of powdered sugar;

large egg;

vanilla sugar;

85 g of yolks;

250 ml cream;

125 g egg whites;

400 g of cottage cheese;

60 g sugar;

food coloring.

Cooking method

Sift flour. Send the drain to the saucepan. oil, add about three tablespoons of drinking water. Put it on minimum fire. As soon as the water boils, add flour and mix vigorously. Remove the saucepan from the fire.

Place whites and yolks in separate bowls. Whip the whites into a dense foam. Gradually add 60 g of sugar and continue to beat until a dense mass is obtained. At the end, add food coloring along with sugar at the tip of a knife.

Add yolks and one whole egg to beaten whites. Thoroughly knead with movements from the bottom up.

Line a baking sheet with parchment. Lay out the dough and spread it evenly over the bottom. Put in the oven, preheated to 160 C, for a quarter of an hour. Bake in convection mode. Wrap a cutting board with cling film and lay the biscuit on it. Cool completely and remove parchment.

To prepare the filling, put the cottage cheese in a bowl. Pour the cream into the blender container and beat them into a dense foam. Add most of it to the curd. Send 30 g of powdered sugar and vanilla sugar here. Whisk.

Spread the cream evenly over the entire surface of the biscuit. Arrange the berries randomly and roll into a roll. Garnish with the remaining whipped cream, berries and meringues.

Recipe 6. Chocolate custard biscuit roll

Ingredients

85 g egg yolk;

10 g cocoa powder;

125 g egg white;

45 g of chicken eggs;

60 g of granulated sugar;

45 ml of milk;

50 g plums. oils.

70 g of powdered milk;

30 g cocoa powder;

30 g of granulated sugar;

100 ml of drinking water;

120 g fat-free cottage cheese.

Cooking method

Weigh all products first. Pour the milk into a saucepan, add the butter and put it on a small fire. Wait for the butter to melt. Mix with a whisk and sift flour into it. While stirring with a whisk, brew the dough until it begins to lag behind the walls and gather into a lump. Remove the saucepan from the stove.

Enter the yolks and egg into the dough. Mix thoroughly until smooth.

Sift cocoa into the dough and mix again.

Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. Add sugar in two steps without stopping the beating process.

Slowly fold the beaten egg whites into the batter, mixing from bottom to top with a spatula.

Preheat the oven to 170 C. Pour the dough into an oiled baking sheet and spread it evenly over the bottom. Bake for a quarter of an hour.

Combine cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and beat with a blender until smooth.

Put the finished cake on a cutting board and wrap it with cling film. Cool down.

Remove the film, trim the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap again with foil and leave for half an hour in the refrigerator.

At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not settle.

If you are preparing a biscuit for a roll, cool it by wrapping it with cling film so that it does not crumble when rolling.

Fresh sponge cake crumbles a lot when cut, so it is better to keep it for eight hours.

The biscuit will turn out juicy if soaked in syrup.

1. Take wheat flour and sift it through a sieve along with starch.

We take chicken testicles and place them in a heat-resistant dish, add sugar and a pinch of salt there. All ingredients should be slightly beaten with a whisk.

2. Now put the heat-resistant bowl with eggs in a water bath so that the bottom does not touch the hot liquid. We begin to whisk the mixture intensively with a whisk until it reaches a temperature of 45 degrees. Sugar should be completely dissolved.

And the mixture itself should be hot to the touch, but comfortable. In order not to be mistaken with the temperature at this stage of cooking, you must use a special thermometer. It is very convenient to have such a device in the kitchen.

3. After reaching the required temperature, remove the heat-resistant bowl from the water bath, and beat our egg mixture with a mixer.

After heating, the eggs are beaten quite quickly, you need to do this until it cools completely and a lush white mass forms. This is important, because only from such a consistency will a soft and airy biscuit be obtained.

4. In the next step, we need to sift the wheat flour with starch into the whipped mixture in parts. After that, with gentle movements from the bottom up, mix the ingredients with a spatula. Strong kneading should not be, because because of this, future baking may lose its splendor.

As soon as our dough components are combined, stop stirring.

5. The dough should be quite thick and voluminous.

6. Let's start the process of baking our tender biscuit. You can do this in a special baking dish or directly on parchment.

If you chose the latter option, then simply circle the bottom of the mold on a parchment sheet with a pencil, and then spread the dough over the drawn “circle”. If you bake dessert in a mold, then brush it a little with oil and pour our dough there.

7. Now we send the workpiece to the oven preheated to 180 degrees, bake for 20-25 minutes.

The finished biscuit should be ruddy, make sure that it does not burn. You should also not overdry this pastry, it should be soft and “live”.

8. We cool our finished biscuit by opening the oven door. We are waiting for complete cooling, and only then we cut it out to the required shape.

9. Wonderful puff desserts and cakes will come out of it, although this biscuit can be eaten just like that with tea or coffee. Bon appetit!

The recipe for 4 eggs is the most popular version of its preparation. After all, a biscuit is usually used to create delicious cakes, pastries and, of course, rolls. On the shelves of modern supermarkets, you can find ready-made cakes. But it is much more interesting to cook them yourself. In addition, a biscuit baked at home is much tastier.

It is worth noting that every housewife can master the classic recipe. It's actually not very complicated. The main thing is to choose the right products. So, how to cook for 4 eggs includes three main ingredients. However, the preparation seems only simple. The dough is very tricky. To prepare a biscuit, you should follow some of the subtleties of the process, on which the result depends.

Only quality products

According to the classic recipe, only high-quality products should be prepared. For example, chicken eggs must be fresh. If there is no certainty about how long they have lain on the store shelf, then you can conduct a simple experiment. Pour water into a deep bowl, add salt and dip the eggs into it. If they drown and do not rise from the bottom, then the eggs are fresh. If they surfaced, then they should not be used. It is worth considering that a fresh egg beats much better.

As for flour, the best classic biscuit is obtained from premium wheat flour. The recipe for 4 eggs is quite simple. However, products should be chosen carefully. These are not just recommendations. Delicious culinary creations are made from high quality ingredients.

How many products are required

So, how many products do you need to bake a delicious biscuit. The classic recipe for 4 eggs consists of a simple set of products: flour, granulated sugar and eggs. To get high-quality baking, you need to calculate the exact number of components. To do this, use a kitchen scale.

If there is no such device, then you can replace it with a measuring cup. If necessary, you can use any container, the volume of which is precisely known. Or you can take the following steps:

1. A glass, with a volume of 200-250 milliliters, contains from 130 to 160 grams of flour.
2. In exactly the same container, from 180 to 230 grams of sugar is placed.
3. One tablespoon with a slight slide contains about 25 grams of sugar and 30 grams of flour.

To get a magnificent biscuit, you should take granulated sugar and flour in the same amount. By weight, their ratio should be 1 to 1. As for chicken eggs, everything is a little more complicated here. By weight, the amount of this product is very difficult to calculate. But there is a certain pattern. For every 40 grams of flour, one egg should be taken.

We prepare products

To start preparing a classic biscuit for 4 eggs, a step-by-step recipe of which is described below, follows from the preparation of all components. The flour must be carefully sifted before kneading the dough. It is best to do this three times. This will take a little time. However, thanks to being saturated with air and baking will be more magnificent.

It is best to mix products at the same temperature. Therefore, all components of the test must be removed from the refrigerator and left for some time in the room.

classic for 4 eggs

How to cook a delicious and airy biscuit? This is a simplified recipe. In this case, you do not need to separate the yolks and whites. It is enough to combine all the necessary components and put the form with the dough in the oven. For cooking you will need:

1. One glass of flour.
2. An incomplete glass of sugar.
3. 4 eggs. If they are small, then you should take 5 pieces.
4. One teaspoon of baking powder.

Cooking process

1. Eggs need to be driven into a deep container. Add a glass of granulated sugar to this. The components should be thoroughly beaten. To do this, you can use a regular whisk or a mixer. As a result, the mass should double and acquire a light shade.

2. Flour must be introduced into the resulting composition. This should be done gradually, gently mixing everything, but not for too long. Yes! Mix the dough for the biscuit should not be in a circular motion, but in the direction from the bottom and up. This will keep the dough airy.

3. The classic biscuit is prepared without adding any additives. But the baking powder in this case will not be superfluous. It is best to combine this component with flour and only then add it to the dough. This will evenly distribute the component throughout the mass.

If there is no baking powder

If there is no baking powder in the house, it can be replaced with ordinary baking soda quenched with table or apple cider vinegar. You can also use lemon juice for this purpose. When the spoon with soda is covered with bubbles, it is necessary to pour its contents into the dough. In this case, one nuance should be taken into account. If the soda is not well mixed, then the finished biscuit may acquire a green tint in some places. In addition, there will be a characteristic aftertaste.

"Warm" biscuit: a classic recipe

How to make a delicious cake or pastry? For this, a biscuit mixed in a water bath is ideal. This is another way to make a fluffy biscuit that takes a little time. However, the process is a little more complicated than the one described above. To prepare such a biscuit, the separation of yolks and proteins is not required. A prerequisite is a water bath. So, we are preparing a biscuit of 4 eggs!

Recipe

How to make a dessert for the whole family without much effort? To begin with, it is worth grinding the eggs with granulated sugar. In this case, the container with the mixture must be placed over a water bath. Of course, you can have a bowl or saucepan right in the water. But it should not boil much, it is enough to heat the water to a temperature of 80 ° C.

The egg-sugar mixture must be beaten and heated at the same time. The temperature of the mass should not exceed 45 °C. After that, the composition should be removed from the water bath. Beat the mass until it cools down.

Flour must be added to the finished mixture. This should be done gradually and in a very thin stream. You can also add spices to the dough, such as cinnamon or vanilla. The composition should be thoroughly kneaded. The biscuit in this case is crumbly.

Preparing for baking

How to bake a biscuit? Even a beginner will master the classic recipe for 4 eggs, but not everyone knows that the dough should be sent to the oven immediately after cooking. This is another important rule. To begin with, everything should be carefully prepared. The form in which our dessert will be baked must be greased with butter, and then sprinkled with breadcrumbs, flour or semolina.

You can also put special baking paper on the bottom of the container. The walls in this case are lubricated with oil. That's all. It remains to fill out the form with a ready-made test. It should take up only ¾ of the volume of the container. This will prevent the biscuit from flowing over the edges of the mold during cooking.

How to bake in the oven

So, the dough is ready for baking, soon it will be possible to try the most delicious classic biscuit! The recipe for 4 eggs described above is ideal for making rolls and cakes at home. However, kneading the dough is only half the battle. Biscuit must be baked correctly. The form with the dough should be placed already in a well-heated oven. Otherwise, the cakes will not turn out too lush.

A biscuit is usually baked at a temperature of 180-200 ° C. This takes 30 to 45 minutes. It all depends on the size of the mold, as well as on the thickness of the layer. very capricious. The first 20 minutes you can not open the oven. When checking the cakes for readiness, do not slam the doors. After all, such a dough does not tolerate shakes. This will only knock out the air bubbles that make it fluffy.

Ready biscuit

You can check the readiness of the cakes with a match or a toothpick. You can also use spaghetti. It is enough to stick something in the middle of the cake and take it out. If the dough does not stick, then the biscuit is ready.

You can check without piercing the cake with anything. To do this, press on the top of the product with your finger. Well-baked restores shape. When the cakes are ready, do not rush to take them out of the oven. Just turn it off and open the door. After all, temperature changes affect the splendor of the biscuit. It is necessary to withstand the cakes in the oven for 1-8 hours. After that, you can get a biscuit. The classic recipe for 4 eggs allows you to save a lot of time and prepare a delicious dessert. The main thing is to follow all the rules.