Protein biscuit: a step by step recipe with photos

In the confectionery business, a protein biscuit is called "angel food." Thanks to its delicate texture and light taste, many people use just such a biscuit recipe for cakes and pastries. The principle of preparation of such a biscuit option is quite simple, but many people think that without special equipment and professional skills to do the job qualitatively will not work. In fact, angel biscuit can be prepared independently and without special accessories.

The classic way to make a biscuit

For 3 servings of biscuit you will need the following number of components:

• 5 eggs, of which only proteins are needed.
• 4 tablespoons of powdered sugar.
• 3 tablespoons of sugar.
• 4 tablespoons of flour.
• A pinch of salt and a pack of vanillin.
• 3 grams of citric acid.

The preparation of a biscuit from proteins consists of several stages:

1. It is mandatory to sift flour and powdered sugar in order to enrich the loose components with oxygen. Combine the powder and flour in one container.
2. Carefully separate the whites from the yolks. Proteins are placed in a glass container in which there is no water and other components. Add salt.
3. Beat the whites with a mixer until a firm foam appears. This will take up to 7 minutes.
4. When the whipping is complete, add sugar, citric acid and vanilla sugar to the foam.
5. After adding sweet ingredients, continue whisking. The secondary procedure will take 10-15 minutes.
6. In a protein mass gradually pour a mixture of flour and powder. Stir the components with a spoon, moving from the bottom of the container to the top.

Next is the baking process.

Secrets of baking protein biscuit

Biscuit is a very delicate and sensitive type of baking. Protein biscuit requires careful handling of each ingredient. Then the dough will turn out gentle and airy. But in addition to the proper preparation of the dough, you also need to qualitatively produce the baking itself.

So that the biscuit does not fall down, does not burn out and is well baked, you need to know only a few basic secrets regarding the baking process:

1. The finished mass should be poured onto parchment paper, which is not smeared with anything. Additional ingredients may adversely affect the quality of baking.
2. For baking, you need to choose small forms, so that the height of the batter in the form is at least 3 centimeters. This will prevent subsidence of the cake in the center.
3. It is advisable to use a temperature of no higher than 175 degrees. The baking process will take no more than 30 minutes.
4. At the time of baking, do not open the oven and be indoors.
5. In the process of cooling, a sharp drop in temperature should be avoided. It is necessary to turn the form with the cake upside down and leave it in the turned off oven with the door open.

If you take into account all the nuances, then the cake will turn out to be high and uniform in height.

A fluffy sponge cake that is based on the separation of proteins from yolks

Everyone knows the recipe for biscuits "yolk from protein", but not many people understand why such manipulations are necessary. Therefore, the housewives make the same mistake without separating the yolks and squirrels. Additionally, the yolks are also introduced into the semi-finished dough.

Professional bakers argue that this principle of making a biscuit is completely wrong, because:

1. Proteins play the role of baking powder in the dough, so you should beat them well. Whole egg is harder to break into a strong foam than just protein.
2. The yolk has a more fluid texture, so it can make the dough heavier. For this reason, it is recommended not to use yolks in biscuit recipes.
3. It is proteins in combination with sugar that can create a strong foam, which is completely impossible to create with the presence of yolks.

In addition, it is recommended to start direct baking about 15 minutes after the preparation of the dough, so that air bubbles in the foam of proteins can form in large quantities.

Protein Cream for Protein Biscuit

Those who know how to cook “angel food” claim that the resulting biscuit without creams, impregnations and additives has an ideal taste. An ideal option for a protein-based biscuit is a protein cream. It is not necessary to have a recipe with a photo of a biscuit with protein cream, since it is very simple to prepare such an addition. Are needed:

• 4 well-separated protein from the yolk.
• 1 cup sifted icing sugar.
• 1 gram of citric acid.

Further, there will remain exclusively technical points that need to be performed no less qualitatively.

The way to make the perfect protein cream

High-quality protein cream from the presented ingredients can be obtained in 10 minutes. The mass should turn out to be exclusively airy so that the protein biscuit goes well with the cream.

Features of the cream:

1. In the freezer, you need to briefly put the prepared proteins and all the tools that will be in contact with the mass.
2. In the process of whipping, you need to gradually increase the speed of the mixer, start with the smallest.
3. When the mass increases several times, gradually add powdered sugar and citric acid.
4. After mixing the beks and powdered sugar completely, continue to whip the cream for another 2 minutes.

When the cream has already been applied to the cake, it is necessary to put the finished confectionery into the hot oven. Using heat treatment, the texture of the cream is preserved.

Features of the preparation of chocolate angel version of biscuit

Children and many adults love chocolate. This also applies to confectionery dessert options. The ideal option for the sweet tooth is chocolate protein biscuit for the cake.

For cooking, you can use a standard recipe and a set of products. The only difference will be the step with the introduction of cocoa powder into proteins. You need to take 2 tablespoons of flour and 2 tablespoons of cocoa. Stir these components and inject into whipped proteins.

So that the biscuit does not sink and turns out to be airy, you need to sift cocoa, flour, powdered sugar before adding to the proteins. Do not completely replace cocoa flour, as the dough will turn out to be bitter and may not rise at all. To improve the taste, it is not necessary to increase the amount of sugar.

To make the taste of chocolate more vivid, you can put plaques of confectionery glaze or chocolate chips in the dough before baking.

Squirrel Berry Sponge Cake

Although airy dough of this type is popular, over time, the dessert bothers. Egg protein biscuit can be greatly varied if you add a new flavor to the standard base. The ideal option is berries that have an elastic texture without enhanced juice secretion.

It is worth preparing such a set of products:

• Half a glass of sugar.
• 6 proteins.
• A pinch of salt.
• A pinch of citric acid.
• A glass of berries.
• 60 grams of flour.

Suitable for the test: raspberries, red or black currants, blueberries, cherries.

The principle of preparation of angel biscuit with berries

Sponge cake with whipped proteins and berries is prepared according to this algorithm:

1. Add a pinch of salt and citric acid to the proteins. Proceed to whipping.
2. When the mass becomes airy, but not dense, you can begin to add sugar, gradually pouring into the container.
3. When the mass becomes stable and airy, you need to gradually add flour.
4. After pouring dough on baking paper.
5. Lay clean and dry berries gently on the surface of the dough. Wait until the berries drown in it.

You can start baking. The resulting cake can be used as a ready-made dessert, slightly sprinkled with powdered sugar.