The main components of the biscuit dough are flour, sugar and eggs. Eggs are beaten with sugar until a lush mass is formed that perfectly holds its shape on a spoon or wooden spatula. Then flour is carefully poured, and the whole mass is carefully mixed. In some cases, flour can be replaced with starch, then the biscuit then turns out simply airy . The biscuit dough recipe may well contain vanillin, grated orange or lemon zest, almonds or nuts.
A magnificent biscuit (recipe) is obtained only from the freshest eggs, this must be taken into account when choosing products for the future cake. The duration of the whipping of proteins and the correct baking mode also plays an important role in the preparation of biscuit. Squirrels are whipped only in a clean bowl, before whipping it is advisable to keep them in the cold for several minutes. If proteins get even a drop of yolk or fat, the whipping process will be doomed to failure. If the squirrels have stood for a long time, you can add a drop of vinegar or lemon juice to them, so that whipping is easier.
Before making the dough, the pan is greased and sprinkled with breadcrumbs or laid out with greased paper. The biscuit test recipe involves baking cakes at a temperature of 180-190 degrees for 40 minutes, while in the first 20 minutes the oven should not be opened so that the biscuit does not donkey. The readiness of the biscuit can be checked with an ordinary toothpick, if it is dry, then the cake is ready. The dough for biscuit cakes can be prepared in a warm and cold way.
Cold way.
Divide the sugar in half, whisk whites with one half in a strong foam, and whites egg yolks are rubbed in the other half. When using additional ingredients, they are introduced into the yolk mass. Then, flour and a third of the proteins are introduced, and only at the very end are the remaining proteins introduced. The baked biscuit should be left for 10 minutes in a slightly ajar oven.
Warm way.
The yolks are ground with sugar and, if necessary, with butter. The whole mass is heated in a water bath until sugar is dissolved, with complete stirring. Then the dishes should be put in cold water and left at room temperature, not forgetting to constantly whisk the mass. The yolks become lush, thick. Then flour with starch is added and proteins are introduced at the very end.
Biscuit dough recipe with butter
For the test: 10 eggs, 900 grams of sugar, 1 kilogram of flour, 200 grams of butter.
The biscuit dough is prepared in the usual way, at the very end warm dissolved butter is gently mixed into it. Knead as quickly as possible so that the dough does not settle.
Cocoa biscuit dough recipe
For the test: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 65 grams of cocoa powder.
The dough is prepared in the usual way, but immediately before kneading, cocoa powder is added to the flour, previously sifted through a sieve.
Biscuit dough recipe with nuts
For the test: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 70 grams of walnuts (chopped).
The dough is prepared in the usual way, but right before kneading, grated nuts are mixed with flour. Knead the dough as quickly as possible.
Apple biscuit recipe
For the test: 4 tablespoons of flour, 3-4 apples, 6 tablespoons of sugar, 5 eggs, a little cinnamon.
The yolks are beaten with sugar, mixed with chopped apples, whipped proteins are added separately. The whole mass is quickly mixed, poured onto a pre-greased baking sheet and sent to the oven. The cake is baked at a temperature of 180-200 degrees.
So, we have mastered the basic basics of making biscuit dough. Time to go to the kitchen and experiment!