How to make biscuit dough recipe. Biscuit dough - recipes
To make a biscuit, you need the most regular products and a little patience. I suggest classic version biscuit dough, performed without a mixer. I use a detachable baking dish, with a diameter of 26 cm. You need to take small sugar, medium-sized eggs and fresher.
Cooking:
Separate the whites from the yolks and put them in the refrigerator. Beat the yolks until white with 2 tbsp. spoons of sugar.
Add a pinch of salt to the egg whites and beat until stiff peaks.
Whipped proteins are considered when they become viscous and do not slip off the walls when the dishes are turned over. If you turn over the egg whites, they will not fall out.
Then beat the whites, gradually adding 1 tbsp. a spoonful of sugar. Proteins whipped with sugar become viscous and shiny. You need to beat until the sugar dissolves, then the biscuit will be more magnificent.
Add the sweet yolk mass to the sweet protein mass. Whisk a little together.
Mix flour (we collect tablespoons with the largest slide) and mix starch and carefully sift directly into the lush egg mass.
Gently, from the bottom up, mix the flour with a spatula or spoon into the egg mass. This must be done gently so that the proteins do not fall off.
Then we “pour” the dough into a form covered with parchment, oiled and sprinkled with flour (the walls can not be lubricated). Carefully level the surface.
We put in an oven preheated to 160 ° C and bake for 35-40 minutes. Biscuits don't like heat. The baking temperature is very dependent on the characteristics of your oven. To make the biscuit even, rise well, I first cover the form with foil, and when the biscuit rises to the edges of the form (after 15 minutes), remove the foil, cover parchment paper and bake until golden brown. If I don't cover the mold, the biscuit will be smaller. Biscuit does not like sudden movements, everything must be done gently.
The finished biscuit becomes ruddy and easily lags behind the walls of the form.
We take out the biscuit from the oven, cool a little directly in the form and then on a wire rack or on a plate.
With a mold diameter of 26 cm, from the indicated products I get a biscuit 4 centimeters high. The higher the walls of the form, the higher the biscuit will turn out.
If you need tall biscuit, and you have a form with low walls, you can make a ring of the desired height from the baking paper according to the diameter of your form. It is better to fill the form with dough for 1/2 height (no more than 2/3).
This recipe interested me primarily as a way to utilize proteins. It's no secret that there are hundreds of recipes where only yolks are required, and from one or two recipes proteins one or two have counted. Well, we don’t like meringues ... and protein omelet we don't seem to be too sorry. Therefore, I am constantly on the lookout for recipes that use only proteins. And then another portion of 8 proteins accumulated in the refrigerator, and I got into the Internet. And there I unearthed this miracle. I'm just delighted. And, most importantly, this is the first biscuit in my life that turned out unconditionally. It rose well, did not fall off after cooling ... Until now, I have not been friends with biscuits !!! Here is a preamble. I must say that the site has a recipe for Angel Food Cake or Lesya_Dol Cook's Angelic Biscuit. However, there is one small, but in my opinion very significant difference. Lesya_Dol uses baking powder, but, as I understand from the Internet, baking powder is not used in the Angel Biscuit. Properly whipped proteins provide him with splendor and tenderness without additives. The recipe is quick and very easy.
The simplest biscuit is good to serve at the table as delicious dessert and also apply it for cooking or cakes. About how to make such a delicacy, we will tell in the presented article.
Biscuit recipe step by step
Surely every housewife baked a biscuit at least once in her life. After all, such a product is prepared very easily and simply. If all the recommendations are followed, an incredibly lush, soft and ruddy cake is obtained, which no one is able to refuse.
So to do the simplest biscuit at home, you must prepare in advance:
- sifted wheat flour - 1 full glass;
- large - 4 pcs.;
- sunflower oil - for greasing the mold.
Biscuit base kneading
Really ready in a short amount of time. And before you bake it in the oven, you should knead the base well. For this to egg yolks add small white sugar and grind well until white with a large spoon. As for proteins, they are pre-cooled and then whipped into a strong foam. Finally, both components are combined and thoroughly mixed with a mixer. Adding slaked to the base baking soda and sifted white flour, get a sparse homogeneous dough.
Baking process in the oven
It is best to bake the simplest biscuit in the oven. Moreover, it is desirable to do this immediately after kneading the base. If you stand it aside for a while, then the cake will turn out not as lush and soft as we would like.
Thus, after cooking, it is poured into a pre-lubricated mold. In this form, the semi-finished product is sent to an oven preheated to a temperature of 200 degrees. It is advisable to bake the simplest biscuit for at least 60 minutes. After this time, it is checked for readiness. To do this, stick a dry toothpick into the product. If it remains clean (without sticky dough), then the cake is removed from the mold and placed on the cake stand.
Proper presentation of the product to the table
As you can see, the simplest biscuit is really prepared very simply and easily. After it has cooled slightly in the form, it is cut into portioned pieces and put on saucers. Before serving, slices of the pie are poured over with condensed milk, liquid honey or soaked in sweet syrup. Use such a biscuit along with hot unsweetened tea.
Making a custard biscuit
Custard biscuit, cooked at home, turns out to be very lush and tender. To make it yourself, there is no need to purchase expensive components. After all, such a delicacy is prepared from very simple ingredients.
So to do quick biscuit from choux pastry, we need:
- sifted wheat flour - 1.3 cups;
- baking soda - ½ dessert spoon;
- medium-sized white sugar - 1 full glass;
- raw large eggs - 2 pcs.;
- sunflower oil - for lubrication of the form;
- butter - 110 g;
- low-fat milk - 100 ml.
Dough preparation
For cooking custard base low fat milk and butter slowly warm up in a water bath, and then add the sifted white flour to them. After thoroughly mixing the ingredients, they are cooked until they thicken. At that time chicken yolks grind together with medium-sized white sugar, and beat the whites to persistent peaks.
After the milky-creamy mass thickens, spread the sweet mass from the yolks to it and stir well. After keeping the products on the stove for about three minutes, they are taken out and cooled slightly. After that, proteins and slaked baking soda are laid out in the dishes. Whipping all the ingredients with a mixer, you get a rather lush cream-colored mass. Then immediately start baking it.
Heat treatment process
The simplest choux pastry biscuit can be baked both in the oven and in the slow cooker. We already used the first device in the previous recipe. Now I want to tell you how to cook such a dessert using the second one.
After kneading the base, it is completely laid out in the bowl of the device. To prevent the dough from sticking to the bottom of the dish during heat treatment, it is pre-lubricated sunflower oil. Having laid out the base, it is closed and cooked in baking mode for a whole hour. If you are not sure that during this time the biscuit is completely baked, then it is recommended to check it with a toothpick. If the cake is damp, then it is kept in the heating mode for about 20 minutes. During this time, it will finally bake, become soft and lush.
Proper serving of homemade biscuit to the table
After cooking custard biscuit turn off the multicooker and open it. In this form, the product is left for several minutes. Then it is carefully removed with a spatula or dumped onto a cake stand by turning the bowl over.
The finished biscuit is cut into portioned pieces and laid out on plates. Pre-sprinkle the cake powdered sugar. It is also often covered with sour cream or oil cream. In this case, you will get very tasty and beautiful cakes.
By the way, if you want to make homemade, then you need to cut it in half (into 2 or 3 cakes), and then grease with cream and decorate with confectionery sprinkles. It is better to serve such a dessert to the table after a long exposure in the refrigerator.
Biscuit dough- the most delicate base for cakes.
Light fluffy biscuit used to form a large number confectionery is not only a cake, but also cakes, pies, rolls. Combining a biscuit with cream, fruit and fresh berries, jelly, nuts, icing, jam you can get a variety of confectionery.
Biscuit dough - general principles and methods of preparation
This dough has long been the most popular among many housewives for its ease of preparation, short time, splendor, tenderness, and most importantly - wonderful taste.
Biscuit mass basically consists of eggs, sugar and flour beaten in a certain way. This explains its airiness. The quality of the resulting products depends on the temperature of the ingredients, the freshness of the eggs, correct mode baking. A properly baked biscuit has a characteristic crust and a uniform structure.
Biscuit compares favorably with other types of pastries in that ready-made semi-finished products can be frozen. A freshly prepared biscuit is poorly cut, unevenly saturated with syrup, so at first it should be kept for at least 8 hours. In addition to the main ingredients, add to the dough orange peel, vanillin or vanilla sugar, nuts, raisins, poppy seeds, cocoa and other fillers.
All products should be at the same temperature, preferably low ( cold way preparation of biscuit dough). The same requirements apply to dishes - the form must be cold. The exception is the warm method of preparing a biscuit - when the eggs are not divided into proteins and yolks, but are completely mixed and heated.
Recipe 1: Vanilla Biscuit Dough
This option is used for the base of most cakes. home cooking. Turns out sweet and tender air baking, deliciously smelling of vanilla. By using universal prescription With various creams and interlayers can be obtained completely different taste cake.
Ingredients: eggs (4 pcs). flour (200-250 grams), sugar (1 cup), vanillin or vanilla sugar.
Cooking method
We separate the proteins from the yolks very carefully, add 2/3 of all sugar to the yolks and grate lemon peel. Beat the resulting mass with whisks - until a homogeneous consistency of light yellow foam is obtained. In a separate bowl, beat the egg whites with the remaining sugar for a few minutes. The egg white is considered to be properly whipped if the mixture does not spill out when the bowl is tilted. Mix the yolks with 1/3 of the proteins and gradually add the flour. At the end, add the remaining proteins to make the dough more fluffy. Lubricate the prepared form with oil and sprinkle with breadcrumbs (you can use flour or semolina), spread the dough.
Recipe 2: Biscuit dough with butter
butter biscuit can be prepared without baking powder, beating the whites well separately from the yolks. Oil increases the calorie content of baking, improves taste and prevents staleness. Products are more crumbly.
Ingredients: eggs (4 pcs.), sugar (100 grams), flour (100 grams), softened butter (4 tablespoons), vanillin or vanilla sugar, lemon zest).
Cooking method
Proteins are also carefully separated from the yolks, beat them into a dense foam, gradually add sugar. Next, add the flour in parts, alternately introducing the yolks. Pre-mix them with 1/3 of the sugar, not beating too much. If the dough is thick, then you can add a little water by mixing it with the yolk. AT ready dough softened butter is added. Mix well. You need to bake immediately, transferring the dough to a mold previously greased (margarine, butter or vegetable oil).
Recipe 3: Biscuit dough with potato starch
If part of the flour is replaced with potato starch, the baking is even more tender and magnificent.
Ingredients: eggs (5 pcs.), sugar (200 grams), flour (60 grams), potato starch (75 grams), grated lemon zest (½ pcs.), baking powder(1 teaspoon).
Cooking method
Mix the eggs in a bowl completely, beat, rub with sugar. Place the bowl in hot water, and, continuously whisking, heat the mass to about 40-45 degrees. Then put the bowl on the table and add the lemon zest. Continue whisking until the foam cools down, it should harden. Gradually add flour in portions, mix. Such a biscuit practically does not fall off during baking. This method is good if the eggs are poorly separated from the yolks.
Recipe 4: Cocoa Biscuit Dough
Cocoa dough is used to make delicious chocolate cakes and rolls.
Ingredients: flour (50 grams), potato starch(125 grams), eggs (5 pcs.), Cocoa (2-3 tablespoons), baking powder (1 teaspoon), vanillin.
Cooking method
Sift flour and mix with cocoa. Beat the eggs in a bowl, add 2 tablespoons of sugar for each egg. Beat the dot until the foam becomes white color and will thicken. Add flour and starch to the dough in small portions. Mix until a homogeneous dough is obtained, in this case it is better to use a mixer, manually continuous whipping can take 20-25 minutes. Bake it in a buttered pan over medium heat. Layer it with syrup, toppings, sprinkle with chocolate and treat your loved ones delicious cake.
- For whipping proteins, you need to choose completely clean and dry dishes, without traces of fat and other products. When a stable foam is obtained, the beating stops, as excess bubbles may form, which precipitate the dough during baking.
- The yolk is also whipped until the grains of sugar disappear and foam forms. Ideally, whites and yolks should be whipped at the same time, quickly mix these masses and add flour, mixing gently, lifting the dough in layers. This leaves enough air bubbles in it.
- If the proteins become watery or do not beat well, you can add a pinch of salt, a few drops of vinegar or citric acid- they will beat much better. warm way provides for mixing the egg completely. It turns out a biscuit of a denser structure, but it does not fall off during baking.
