Biscuit is a magnificent fragrant pastries, on the basis of which a variety of cakes and pastries are often prepared. A properly cooked biscuit is very tender and airy, but, despite the fact that the recipe for this test, it would seem simple, for some reason, not everyone succeeds in biscuits. Often, chefs are upset when they see that their biscuit cake has risen only on one side, or, in general, has fallen off and turned into a flat dry cake. Why is this happening? Apparently, because inexperienced confectioners do not take into account some of the nuances of preparing this delicate dough.
Classic biscuit is prepared using only three types of products - eggs, flour and sugar. Biscuit dough can be prepared cold or hot. In the first case, the biscuit will turn out to be lighter and more tender. With a hot cooking method, baking will have a denser structure, but such a biscuit almost never settles.
With the cold method of preparing the dough, the eggs are separated and whipped separately yolks with sugar and proteins. At the end, the whipped mass is combined with flour. With a hot cooking method, eggs are beaten, not sharing, in a water bath.
When preparing a biscuit, it is extremely important that by the end of the preparation of the dough, the oven is preheated to 180 degrees, so that it can be immediately transferred into a mold and baked.
In addition to the classic recipe for making dough, there are many more different options. For example, many chefs like to replace part of the flour with potato starch, then the cake will turn out to be more porous. Often used and such an option as a biscuit on sour cream.
It should be noted that the recipe for biscuit on sour cream differs from the classic one only in that one more ingredient is added to the dough. To prepare this test, you need to take 6 eggs and separate them by placing the squirrels in one bowl and the yolks in the other.
In a bowl with yolks, pour a glass of sugar and beat the mass with a mixer until a foam appears and the sugar grains are completely dissolved. Then add a glass of sour cream to this mass and mix everything.
Beat whites in a separate bowl . To make the foam more stable, you need to add a little lemon juice to the protein mass while whipping. Then combine the proteins with the yolks, add a glass of flour and mix gently. To make the biscuit on sour cream lush, you must definitely sift the flour. This simple operation saturates the flour with oxygen, and as a result, baking is successful. In addition, only high-grade flour is suitable for biscuit dough , it’s better not to use cheaper flour.
When adding flour to the whipped mass, do not use a mixer. To prevent the dough from settling, it is better to mix flour with egg foam with a wooden spoon. You can use a spatula made of silicone.
The baking dish needs to be greased with oil, and if you want the biscuit to turn out without a crust (for example, if it is supposed to be used for making a cake), then you should use baking paper.
Do not bake a biscuit on sour cream at too high temperatures. The optimal value is 180 degrees, and after it has risen, and a golden crust has appeared on top, you need to lower the temperature to 160 degrees.
It is imperative that you do not open the oven door during baking, at least at the beginning of the process. In general, a biscuit on sour cream, and any other biscuit dough is very moody. It can settle not only from opening the lid of the oven, but also from any shaking.
After the biscuit is removed, it must be put on the wire rack until it cools completely, in this case the lower crust will not become damp.
And how will we serve our sour cream biscuit? There are many options. You can simply sprinkle the biscuit with icing sugar or pour over the icing and serve. And you can make a real cake out of it. To do this, it needs to be dried a little. For example, bake a biscuit in the evening, and start assembling the cake in the morning or the next evening. The aged biscuit crumbles less and does not lose shape even after soaking the cakes with syrup.
Cutting biscuit cake is easiest with a fishing line or thread. Prepared cakes are soaked in syrup and lubricated with any suitable cream. The cake is collected, and the top cake is decorated to your liking.