Sponge cake products are splendid and light. But this is provided that the dough for the biscuit was prepared in accordance with all the rules. Sponge cake recipe contains flour, eggs and sugar. There are two ways to make a biscuit dough - a cold method and a hot one.
Before you make a biscuit dough, you need to decide which method of preparation to choose: first or second. With heating, the biscuit turns out to be more crumbly than without heating. To make the biscuit porous and not to crumble when cutting with a knife, potato starch is added to the dough . It can be replaced with rice or corn starch or with wheat flour. Another secret of a magnificent biscuit is that for the preparation of the dough you need to use flour with a high content of gluten, that is, only premium.
Cold biscuit dough recipe.
To bake one kilogram of biscuit, you need to take 300 grams of premium flour, 75 grams of potato starch, 370 grams of sugar and 8 eggs. Starch can be taken in a different proportion: 6 parts of flour and 1 part of starch.
Yolks and squirrels are best whipped separately. Since the whites are whipped easier and faster, the whipping should begin with the yolks. Three parts of sugar are added to the yolks and carefully rubbed with an elastic whisk until white.
When the mass increases in three and the sugar grains disappear, you can do protein. Beat them in an absolutely clean bowl, carefully, without touching the edges and bottom of the cup, so as not to damage it. The rate of whipping of proteins must first be slow, and then it must be increased. You can beat the whites with a mixer. When the foam is stable, gradually add the remaining sugar and beat until the mass increases five times.
Proteins can not be interrupted, since the small bubbles that are obtained in this case will collapse upon heating and the biscuit will turn out to be dense. In an unfinished protein, the bubbles turn out to be large and will collapse even before baking. In this case, the biscuit will also turn out to be dense.
When the proteins are ready, you need to take half and combine with the yolks, stirring slightly. Starch is mixed with flour and added to the egg mass. Now you can add the remaining proteins and mix lightly to make the dough homogeneous.
The secret to a good biscuit dough is to quickly beat the egg mass with sugar and instantly knead the dough. Ready dough is immediately poured into the mold, put in the oven and immediately baked at a temperature of 180-200 degrees for 20-25 minutes. Beat eggs with sugar in a perfectly clean bowl without any signs of fat. With rapid beating, the egg mass is saturated with air, as a result of which it increases in volume by 3-4 times. So that the dough does not settle, you can not shake the form. It is for the same reason that you cannot open the oven in the first 15 minutes.
To make the biscuit easily separated from the mold, it is lubricated with oil and covered with paper.
Heated biscuit dough recipe
Preparation of heated biscuit dough begins with the preparation of a water bath. In a water bath, a bowl is set in which eggs are poured and sugar is poured. Eggs must be continuously beaten with a whisk. When the mass is heated to 50 degrees, the cup is removed from the bath and, continuously whipping, cool to 20 degrees. Then the heating must be repeated.
Before adding flour, the egg mass must be cooled again, since the flour is poorly mixed in a warm mass. You can beat the egg mass in a mixer. In this case, it is heated in a water bath once. Then, after cooling, it is also mixed with flour to which starch is added. It must be remembered that before baking, the biscuit dough does not stand, but is immediately poured into molds and baked.
The recipe for butter biscuit dough differs from the previous ones not only in the method of preparation, but also in composition. In addition to the usual ingredients, it also includes oil.
This dough is used mainly for making muffins.