How to make a simple biscuit. Rules for making biscuit

Biscuit is a universal pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, they are used as the basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by the technology of preparation. Whatever biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it causes the dough in the oven to rise, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right biscuit, you need to beat the eggs well, adding as much air as possible, mix the dough, trying not to lose the added air, and then bake it properly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching a video recipe professional confectioner Oleg Ilyin!

What do we bake from?

FLOUR

Biscuits are baked thanks to the starch gelatinization process - when heated in wet dough it changes its structure, becoming more dense and viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, confectioners often make biscuits with nuts - it turns out very tasty!

EGGS

Without which, in principle, it is impossible to bake a biscuit - so it is without eggs. It is the eggs that give it both splendor (when beating) and strength (when baking). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For a biscuit, take regular sugar, preferably with small crystals. They dissolve faster, respectively, and the eggs beat better with them.

Basic biscuit recipe

There are many options for a biscuit, but it’s worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if using) - it is saturated with air and then it is better mixed in the dough. Separate the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), while using a large bowl for proteins, and a medium-sized bowl for yolks.

Please note that the forms and baking sheets for biscuits must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. Biscuit dough settles quickly, and finished goods from the settled dough they turn out low and sticky.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.

3. Wash and dry the whisks and beat the whites at maximum speed until the mass is white and thick. Mixer attachments should leave a clear, non-blurring mark. Only now add the remaining sugar and beat further until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and mix very gently with a spoon so that the mass becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and lower it sideways into the middle of the bowl. Swipe the convex part of the spoon along the bottom (towards you), then up the wall of the bowl, continue moving over the dough and again lower the spoon into the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and gently mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not mix too long, as the dough may become too dense.

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As soon as the lumps of flour have disappeared, stop. Pour the dough into a mold, smooth the surface and place in the oven.

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What to add?

Butter is often added to the biscuit. To do this, it is melted, cooled and poured as carefully as possible. Even a small amount butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How to prepare a form?

There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter what form you bake in, and sometimes it matters.

Method number 1

Brush the inside of the pan with softened butter (the melted butter will run off and not evenly coat). Pour a spoonful of flour and, shaking the form, distribute the flour first along the sides of the form, and then along the bottom. Tap the mold well to pour out the excess flour.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the mold wall and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto a wire rack, it will easily come out, while the slide will be at the bottom, and the top will be completely even.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the mold, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “hill” will settle, thus, when cooling, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, very carefully run a knife along the walls, separating the biscuit, and remove the mold. The baking paper is removed before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; Do not use silicone molds.

Method number 3

Do not grease the mold and do not put baking paper on the bottom.

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This method is suitable for the lightest and most delicate biscuits, which settle down when cooled under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the form is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the form, it does not fall out, but it does not settle under its own weight either. Please note that in this case it is important to choose the right size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the form; silicone molds are not suitable for such baking.

Bakery products

Always preheat the oven to 180–200°C in advance. It is desirable to bake biscuits on the middle level of the oven, you can use convection. Try not to open the oven during the first 15 minutes of baking so as not to cool the air. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

So that the biscuit does not get wet during impregnation, is strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a biscuit in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air is dry in the kitchen, you can remove the biscuit into a bag after complete cooling.

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How to cut a biscuit?

One four-egg biscuit, baked in a 20 cm diameter pan, can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.

Lay the biscuit upside down - it is very flat and your cake on top will be flat too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a substrate, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade is very suitable.

Use a knife to mark cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the cut and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

1. Too much batter- Poorly whipped whites or yolks, the dough was stirred for too long;
2. The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven is too cold;
3. The biscuit sagged heavily after baking - the dough was badly baked, there was little flour or starch;
4. Biscuit donkey in the oven - oven too hot;
5. Biscuit crumbles a lot - too much starch.

Don't know how to cook biscuit dough at home tasty, fluffy, tender, beautiful in appearance? Then you must learn about secrets of confectioners, which will allow you to make pastries no worse than culinary masters.

So for cooking simple biscuit There are several ground rules, without observing which, it will not turn out so tender and airy, and most importantly even.

Not every housewife at home gets this dish perfect. Classic recipe biscuit dough quite peculiar, and it must be performed with special accuracy.

We bake a biscuit correctly

Much in this recipe depends not only on your knowledge and skills, but also on the quality of the products that you have prepared for use.

Flour

Biscuit recipes are different and the amount of eggs and flour in them is also different. The main thing to understand is that you can experiment with flour, if the recipe specifies 1 cup of flour for an average portion of dough, then the dough will be denser.

As a rule, this option is used for cakes, cutting it into two halves. The lower part is used as a base, top the cake is covered. There may be soufflé filling in the middle of the cake. A dense biscuit in this case holds the whole cake. Also used for cakes that are not covered on top, the bottom cake acts as a support so that the product is stable and does not fall apart.

If the recipe indicates the amount of flour from 150g. up to 180g., which means that the biscuit will turn out softer and looser. If you take such a cake in your hands from one edge, it will bend, and if it is thin, it may completely break.

This does not mean that this option is bad. On the contrary, such a biscuit can be used for cakes, consisting of many layers, smeared with cream. They are easily impregnated and glued together due to their friability.

Important: the flour must be sifted, so it is filled with air, and the particles are separated from each other. It is better to pour the flour directly from the sieve, gently stirring with a spatula from top to bottom.

Eggs

Eggs can not be beaten for a long time! Using eggs, the yolks from the whites must be separated. The yolks are whipped with sugar and the main thing here is to stop in time, as soon as the mass has reached an average consistency and a slight foam has appeared, the beating must be stopped. Proteins are whipped separately, they need to be whipped into a steep foam, and the more it turns out, the better. Proteins are already added to the finished dough.

Beat egg whites in a cold metal bowl that can be chilled in advance.

Sugar

Sugar should be used in moderation. Even if you want to make the dish very sweet, it is better to use specified amount sugar in the recipe, and if this seems not enough, then it is better to add sweets to the already prepared shortbread as a filling or cream. This is the foundation easy recipe biscuit cake.

The fact is that an excess amount of sugar does not completely whip and makes the biscuit heavier during baking - the cake will turn out sticky and does not rise enough, a thin caramel crust may form on top, which will not allow the dough to bake completely.

Bakery products

At what temperature to bake a biscuit? many housewives ask. We answer: you need to bake cakes exclusively at a temperature of 180 degrees C., previously, having greased the form with vegetable or butter.

Important: you need very little oil.

With excess oil during baking, the dough will absorb fat from the bottom and sides. As a result, instead of a dry velvety biscuit, you get a piece of fatty fried dough. Best of all, a greased baking dish, lightly sprinkled with flour or semolina. So excess fat will be absorbed into the semolina, and the cake will easily move away from the shape.

When baking a simple biscuit in the oven for half an hour, you cannot open it. With a sharp temperature difference, the dough will fall off and will not turn out lush.

Observing such simple rules you can easily make beautiful basis for any cake.

Ready-made cakes are used in many recipes. You can make cakes out of them. Cut into several layers and coat with various creams, thus collecting the cake.

Many people prefer it even without filling, because a properly prepared biscuit is already so fragrant, tender and airy that not everyone can wait for the finished product.

Biscuit is the main part of the cake. It is very important that it be soft, lush, moderately sweet. We will show you how to make a biscuit at home.

Classic biscuit cake at home

You will need:

• egg - 4 pcs.;
• granulated sugar - 150 gr;
• wheat flour - 0.1 kg;
• vanilla sugar - 15 gr.

Step by step preparation:

1. Take a sieve and sift the flour through it twice.
2. Crack the eggs and carefully separate the whites from the yolks. It is impossible to allow even a drop of yolk to be in the mass of protein.
3. The bowl for the egg mass must be washed and wiped dry. This is the only way to beat the whites to the desired consistency.
4. Pour 75 grams to the yolks granulated sugar and add vanilla sugar.
5. Grind the ingredients until a thick whitish mass is formed. You can do this with a mixer or whisk.
6. Whisk the egg whites until soft fluffy.
7. Continuing to beat the mass, slowly pour out the remaining sugar. The result should be a thicker mass (hard peaks).
8. Separate the third part from the protein mixture and transfer it to a bowl with the yolks.
9. Gently mix with the yolks and pour in the flour sifted through a sieve.
10. Transfer the remaining proteins and knead the dough. Don't overdo it.
11. We will prepare the desired form for the biscuit and fill it 2/3, as the dough will rise to the very edges in the oven.
12. Preheat the oven to 180 degrees. Baking time - 35 minutes. To keep the base of the cake as fluffy as possible, do not open the oven for the first 20 minutes of cooking.
13. Gently remove the soft tender biscuit out of the mold, let it cool.

Cooking in a multicooker

Grocery list:

• egg - 4 pcs.;
• granulated sugar - 0.16 kg;
• wheat flour - 0.16 kg;
• vanilla sugar - 11 gr;
• a piece of butter.

How to cook a biscuit in a slow cooker:

1. We start cooking according to the standard procedure.
2. Separate egg whites and yolks into bowls.
3. We process the proteins with a whisk until firm peaks form.
4. Continuing to beat, add sugar, pour the egg whites and add vanilla.
5. When it gets soft homogeneous mass, add the flour crushed through a sieve in a thin stream.
6. Mix everything gently with a spoon.
7. Treat the walls and bottom of the multicooker with a piece of oil.
8. Pour the dough into a bowl, smooth the surface with a spatula.
9. It remains to select the “Baking” program in the multicooker menu and set the time to 50 minutes.
10. At the end of cooking, you can open the lid and use a toothpick to check how well the dough is baked.
11. Take it out of the bowl, let it cool. It remains to smear with cream, decorate, and soft a tasty cake ready. Happy tea!

Honey base for cake

Recipe Ingredients:

• honey - 90 gr;
• four chicken eggs;
• flour - 0.2 kg;
• sugar - 150 gr;
• soda - 10 gr.

Cooking method:

1. Pour a little lemon juice into the baking soda.
2. Divide egg whites and yolks into separate bowls.
3. Proteins are whipped with 75 grams of sugar with a mixer until fluffy.
4. Pour the other part of the sugar into the yolks and shake until a white cream.
5. Pour honey into a tall bowl and put on fire.
6. As soon as the honey begins to foam, add soda to it and cook until the mass acquires a brownish tint.
7. We shift half of the proteins to the yolks. Gently mix and pour in the flour.
8. We pour honey.
9. Lay out the rest of the proteins.
10. Knead the dough with a spatula.
11. We cover the form for the biscuit baking paper, grease the walls with vegetable oil.
12. We heat the oven to a temperature of 180 degrees. We bake a treat - 30-40 minutes.
13. Check with a wooden stick if it is damp inside. If everything is baked, remove the biscuit from the mold and start making the cake.

Chocolate sponge cake

Recipe for those who love chocolate cakes and cakes.

Basic products:

• instant dry coffee - 15 gr;
• sugar - 180 gr;
• baking powder - 10 gr;
• six eggs;
• vanillin - 2 gr;
• boiled water - 80 ml;
• cocoa - 35 gr;
• sunflower oil - 60 ml;
• flour - 150 gr.

Cooking instructions:

1. Combine flour, baking powder and cocoa, pass them through a sieve into a bowl.
2. We boil water.
3. Pour 50 ml of water into coffee, stir.
4. We take out the eggs from the refrigerator in advance, break them, mix with sugar and beat.
5. You will get a thick creamy mass.
6. Continuing to stir the mixture, pour 30 ml of boiling water, add sunflower oil and process with a mixer.
7. Add the flour and cocoa mixture, gently mixing with a spatula.
8. Pour the brewed coffee into the dough and mix again.
9. We take a form. Its shape and height depends on what kind of cake you want to bake.
10. Put the dough into it. Do not forget to coat its surface with oil.
11. Ship to hot oven for 40 minutes.
12. Once the cake has cooled, transfer it to a plate.
13. The basis for cakes can be cut into several cakes, you can leave it as it is.

No added eggs

You will need:

• kefir - 0.2 l;
• vanillin - 9 gr;
• flour - 0.2 kg;
• vegetable oil - 60 ml;
• sugar - 0.1 kg;
• baking powder for dough - 20 gr.

Step by step preparation:

1. Immediately turn on the oven and set to heat.
2. Grind the flour with a sieve.
3. Pour baking powder and vanilla into it. We mix.
4. Pour the oil into a bowl with kefir, pour sugar. Stir the mass until the sugar is completely dissolved.
5. Pour the kefir mixture into the flour mass.
6. Knead the dough with a whisk, bubbles should appear on its surface.
7. We prepare the form for the cake: line it with baking paper, or grease it with a piece of butter.
8. Pour the dough into it.
9. We bake a biscuit for 20 minutes in an oven with a temperature of 200 degrees.
10. Opening the door oven only last 15 minutes to form fluffy biscuit didn't settle.

Custard biscuit on boiling water

Choux pastry comes out of the oven airy, with a million bubbles in a tender dough.

Products needed for the recipe:

• flour - 0.15 kg;
• steep boiling water - 55 ml;
• baking powder - 12 gr;
• egg - 4 pcs.;
• granulated sugar - 160 gr;
• sunflower oil - 50 ml.

Step-by-step instruction:

1. In a cup with wheat flour Pour baking powder, mix with a spoon.
2. Pour the eggs into another bowl, add sugar to them and process with a whisk until a thick creamy mass.
3. Pour the flour through a sieve into the egg mixture.
4. Beat the dough, pour vegetable oil and mix again.
5. Boil water in a kettle and pour into the dough.
6. Lightly beat the dough with bubbles with a whisk.
7. We heat the oven to a temperature of 180 degrees.
8. Protect the biscuit pan from burning by lining it with baking paper.
9. Pour the slightly watery dough into the mold and put it on the shelf in the oven.
10. We prepare the base for the cake for 40 minutes. At the end, you need to check with a toothpick how well it is baked.
11. Load it into a mixer bowl, add sugar and turn on the appliance.
12. As soon as the mass becomes lush, break the butter there and put sour cream.
13. Mix flour with baking soda and pass through a sieve.
14. Pour the mixture over the eggs, beat everything again. It's dough.
15. Prepare the form by lining it with baking parchment.
16. Turn on the oven in advance and preheat to 190 degrees.
17. Move the soft thick crust in the form. It can be round or square, depending on the shape of the cake you are interested in.
18. Bake the biscuit for 60 minutes.

Fluffy biscuit for 4 eggs

Following this recipe, you will get an unusually lush, fluffy biscuit for the cake. It is prepared simply, and you do not need to waste time separating the proteins and yolks.

You will need:

• sugar - 150 gr;
• four chicken eggs;
• baking powder - 14 gr;
• flour top grade- 0.15 kg.

Action algorithm:

1. Turn on the oven immediately and put it on temperature regime 180 degrees.
2. We take deep dishes, pour the yolks along with the proteins.
3. We pass through the mixture with a mixer at high power.
4. As soon as the eggs turn into a lush foam, we begin to introduce sugar without turning off the mixer.
5. We take a sieve and sift the flour through it into a lush egg-sugar mass.
6. Add baking powder, continue beating with a wooden spatula.
7. Do not pour in all the flour at once, otherwise the biscuit will turn out hard and heavy. It is better to sift the flour in several approaches, stirring the mass in between.
8. Lubricate the baking dish with a piece of butter, sprinkle with flour.
9. The dish is cooked for 35 minutes at 180 degrees of the oven.
10. Cool the finished muffin, carefully remove it from the mold and cut into cakes.

Today we offer classic recipe fluffy biscuit, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to proteins whipped into an “airy”, strong mass.

Such a biscuit can be divided into 2 or 3 cakes and smeared with any sweet cream, or cut into cubes and used in the formation of cakes like "". The biscuit is very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.

Ingredients:

• eggs - 6 pcs.;
• sugar - 200 g;
• flour - 160 g;
• vanilla sugar - 1 sachet (10-12 g);
• butter (for greasing the mold) - 5-10 g.

Classic biscuit recipe with step by step photos

How to make biscuit dough

1. Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at the minimum speed of the mixer until a light white foam is obtained. It is important that in protein mass not a drop of yolk hit, otherwise it will not work to beat the whites to the desired consistency. Also pay attention to the cleanliness of the bowl used so that there are no traces of grease or any specks on it. For safety, you can pre-wipe the bowl with a paper towel lightly moistened with lemon juice.
   
2. Continuing to work with a mixer, gradually add half the sugar norm. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the proteins remain motionless. This step in the cooking process is extremely important: if the whites are not beaten thoroughly enough, the biscuit will not turn out fluffy.
   
3. Mix the yolks with the rest of the granulated sugar and vanilla sugar. Stir vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case, you need to get a mass of a light shade that has significantly increased in volume.
   
4. We spread about 1/3 of the proteins to the yolk mass and gently mix with movements from the bottom up. Be sure to sift the flour, and then add to egg mixture. We continue to knead the mass from the bottom up until a homogeneous composition is obtained without flour lumps.
   
5. Next, lay out the remaining proteins and mix with the same movements from the bottom up until the components are combined into a smooth, fluffy mass (do not stir the biscuit dough in a circle, this may cause it to settle).
   

   How to bake a biscuit so that it turns out magnificent and does not fall off

6. We take a small detachable form for baking, with a diameter of not more than 22 cm (if you use a larger form, the biscuit will turn out thin). We cover the bottom with oiled parchment, and grease the walls of the mold from the inside. small piece butter. We fill the form with the prepared dough. During the baking process, the biscuit will noticeably “grow up”, so the form should be filled with dough no more than 2/3.
   
7. We send the form to the oven preheated to 180 degrees. Bake for about 30-40 minutes (depending on your oven). In order for the biscuit to turn out magnificent and not to settle, during the baking process we try not to slam the oven door, and for the first 20 minutes it is better not to open it at all. When the dough has risen and slightly browned, we lower the temperature a little so that our biscuit does not burn and is well baked inside. We check the readiness with a toothpick, immersing it in the center of the biscuit. If the stick remains dry, then the biscuit is completely ready. Do not forget that the biscuit can fall off from a sharp temperature drop, so leave it in the oven turned off with the door ajar until it cools completely.
   
8. Carefully remove the detachable board from the cooled biscuit. We first pass the knife blade along the edge of the form. We cover the biscuit with a napkin and leave it at room temperature for 8-10 hours (“resting” biscuit will not soak much from impregnation and crumble when cut into cakes).
   

In our recipe, we tried to describe in detail all the subtleties and nuances in the manufacture of a classic magnificent biscuit, but if it suddenly fell out of your favor - do not worry! Under a layer of cream, it will be almost imperceptible, and as a workout, just practice baking a biscuit more often. This process requires skill and culinary experience, and much also depends on the characteristics of a particular oven. Here everything is known only through trial and error! Good luck!

Recipe classic biscuit used for pastries and cakes. The traditional method of preparing a dessert involves cutting the biscuit into two cakes and soaking them various options cream. Thus, having prepared according to one cake recipe, but using different fillings, it turns out a wide variety of desserts.

Classic biscuit in the oven

This is the most easy recipe classic biscuit in the oven.

Ingredients:

• egg - 4 pcs.;
• vanilla - 0.5 pod;
• salt;
• sugar - 200 g;
• flour of the highest grade - 150 g;
• butter for lubricating the surface.

Cooking:

1. Divide the eggs into yolks and whites.
2. Salt the whites. Turn on the mixer at minimum speed, beat, gradually adding sugar and vanilla.
3. Mix the yolks.
4. When the proteins turn into a lush foam, pour in the yolks on a spoon.
5. Sift flour through a sieve. Gently stir from bottom to top with a spoon.
6. Grease a 24cm springform pan with oil and dust lightly with flour. Fill with test.
7. Leave in the oven at 200 degrees.
8. After half an hour, carefully remove, cool. Transfer to a dish.

Cooking chocolate cake - step by step recipe

This is a fluffy biscuit that melts in your mouth. It will not leave indifferent any lover of sweets. And having soaked truffle cream, which resembles mousse in consistency, you will get a real culinary masterpiece.

Ingredients:

• flour - 130 g;
• egg - 3 pcs.;
• instant coffee - 1 teaspoon;
• sunflower oil - 6 teaspoons;
• fat cream for whipping - 300 g;
• sugar - 110 g;
• chocolate - 120 g;
• salt - a pinch;
• sugar - 2 teaspoons for cream;
• baking powder - 2 teaspoons;
• vanillin - 1 package;
• cream - 300 g for cream;
• cocoa - 4 teaspoons;
• water - 125 ml.

Muffin preparation:

1. Set the oven to 180 degrees.
2. Split the egg. Beat the yolk with half the sugar. Pour in oil. Mix.
3. Combine cocoa and coffee, pour boiling water. Keeping the air bubbles, connect the two masses.
4. In a bowl, mix the baking powder, remaining sugar, and flour.
5. Connect with liquid mass.
6. Whip cream.
7. Mix with dough.
8. Line a baking sheet with parchment paper, carefully pour in the batter.
9. Place in oven. Carefully check the degree of readiness with a skewer, it should be dry.

Cream preparation:

1. Heat the cream, do not bring to a boil.
2. Pour the norm of sugar for the cream.
3. Break the chocolate, add to the pan, stir. The tile should completely dissolve. Cool down.
4. Whisk.
5. When the biscuit is ready, take it out. Cool down.
6. Cut lengthwise to make four cakes. Lubricate each part. Lay out in layers. Sprinkle with chocolate chips.

Delicious biscuit for 4 eggs in the oven

Using a minimum of products, you get a delicacy that is consumed as independent dish, or smeared with cream, you get a cake.

Ingredients:

• chicken eggs - 4 pcs.;
• wheat flour - 110 g;
• vanilla sugar - 15 g;
• granulated sugar - 170 g.

Cooking:

1. Break an egg. Place the yolk in a separate container.
2. Take a sieve. Sprinkle flour. Sift.
3. Pour half the amount of sugar into the yolks. Beat with a mixer. The mass will turn white and become larger.
4. Pour egg whites into mixer bowl, turn on medium speed.
5. Leave on until the egg whites are fluffy and soft.
6. Add sugar while continuing to beat.
7. Divide the protein mass into three parts. Transfer one to the yolks. Mix with a spatula.
8. Sprinkle flour. Stir.
9. Place the rest of the proteins, stir gently. You can’t mix the dough for a long time, air bubbles will collapse, the biscuit will rise poorly. During cooking, the dough rises a lot, so the mold needs to be filled only 2/3 of the part.
10. Pour the mass into the mold.
11. Put in an oven with a temperature regime of 180 degrees.
12. Cook for half an hour. During cooking, do not open the oven door, otherwise the biscuit will fall off.

Easy Honey Treat Recipe

In the usual sense, a honey cake is a set of thin cakes soaked in cream. But this delicacy will be no less tasty with cooked biscuit cakes.

Ingredients:

• granulated sugar - 200 g;
• flour - 375 g;
• chicken eggs - 5 pcs.;
• honey - 6 tbsp. spoons;
• soda - 1 teaspoon.

Cooking:

1. Turn on the oven for heating, setting the temperature to 180 degrees.
2. Place baking soda in a saucepan, add honey. Turn on the minimum mode on the stove.
3. While stirring, wait until the mass increases.
4. Pour in sugar.
5. Turn on the mixer. Whisk.
6. Pour the darkened honey mass into a bowl with eggs. Whisk.
7. Sprinkle flour. Stir.
8. Pour into mold. Put in the oven.
9. Cut the finished biscuit, soak with any cream.

Cakes in a hurry in 5 minutes

This biscuit will definitely turn out for everyone and very quickly.

Ingredients:

• flour - 120 g;
• cocoa powder - 4 teaspoons;
• sugar - 125 g.
• butter - 110 g;
• soda - 0.5 tsp;
• egg - 3 pcs.;
• vanillin.

Cooking:

1. Melt the butter, you can use the microwave.
2. Pour sugar into a bowl. Pour in the eggs. Whisk.
3. pour slaked soda, vanilla. Stir.
4. Pour in oil. Mix.
5. Pour in the sifted flour. Whisk.
6. Add cocoa.
7. Pour the batter into an ovenproof dish.
8. Place in the microwave.
9. Enable maximum mode.
10. Leave in the switched off oven for another three minutes.
11. Top with chocolate and quick delicious treat ready.

on boiling water

Easy to prepare, tender biscuit will help to prepare a delicious treat.

Ingredients:

• egg - 4 pcs.;
• boiling water - 3 tbsp. spoons;
• sugar - 250 g;
• baking powder - 1 teaspoon;
• flour - 150 g;
• oil - 6 teaspoons.

Cooking:

1. Line a 24 cm diameter mold with parchment paper.
2. Place the eggs in a container, add sugar. Whisk.
3. Pour in baking powder. Mix.
4. Pour in the flour.
5. Fill with oil. Whisk.
6. Pour in boiling water. Stir.
7. Pour into the form.
8. Place in the oven, set the temperature to 180 degrees.
9. After half an hour, check the readiness by using a toothpick. Its dry surface ensures that the muffin is ready.

On sour cream

Gentle and dense biscuit used to make cakes.