The recipe for dry biscuit came to domestic open spaces from British and French culinary specialists. This unusual confectionery product did not receive due recognition for a very long time. And not surprising, because our compatriots prefer rich soft, fluffy pastries. And the traditional dry biscuit cooked according to the French recipe is a sweet or fresh cake, covered with a crust on the outside and tender inside.
Description
Such pastries are deservedly considered dietary and very often become a component of various diets, and not only for weight loss. So, experts recommend replenishing their diet with this delicacy for those who suffer from gastritis, pancreatitis, hepatitis, cholecystitis or other diseases. This simple treat is part of the popular diet table number 5, which is prescribed to reduce the load on the liver and pancreas.
In addition, a dry biscuit cooked according to a traditional recipe is considered a universal cake for any dessert, including a cake. This baking perfectly combines with all creams, and its dryness can easily be fixed by impregnation.
Features
The biscuit itself is pretty straightforward. However, if it is well soaked in sweet cream and supplemented with all sorts of goodies, such as berries and fruits, you get an excellent dessert, which certainly is in no way inferior to purchased cakes. True, such a treat has nothing to do with diet.
In addition, the simplest and most affordable products are used for its preparation: sugar, eggs and flour.
According to nutritionists, the classic dry biscuit does not harm human health at all. This delicacy can be safely included in the diet of children, menus for weight loss and a diet for various diseases. This treat can be used for a quick snack and as a dessert after a meal. By the way, the calorie content of dry biscuit is only 240 kcal per 100 grams.
General principles of cooking
- The following proportions are used as standard in a dry biscuit recipe: 100 g of flour and 90 g of sugar are taken for 3 eggs. All sorts of baking powder in this dough is usually not added, only products with the use of melted chocolate are considered an exception. Butter is also used extremely rarely and in minimal quantities, only to slightly soften baking.
- In the preparation of biscuit, even if dry, the main thing is always air, so beat the eggs as carefully as possible. Both protein and yolk mass, when properly processed, should increase about threefold. True, too zealous is also not worth it - because of this, the biscuit can come out too heavy.
- Flour into the egg mass must be added very carefully so as not to inadvertently precipitate it. Enter it, as a rule, in parts and interfere in the direction from the edges of the container to the center from the bottom up.
Some recommendations
- To give a special piquancy, the diet recipe for dry biscuit can be supplemented with chopped citrus zest or vanilla. Chocolate shades can be achieved using cocoa powder or melted chocolate.
- The optimal temperature is considered to be 170-180 degrees. If you wish, you can replace the oven with a slow cooker - it will perfectly cope with the preparation of a dry biscuit. In order for it to bake well, it should be cooked with the “Baking” function for an hour, and then another 10 minutes with “Heating”.
- You can bake the product in both round and square shapes. It is best to prepare it immediately before preparing the dough. The surface of the mold must be greased with vegetable oil and sprinkled with a handful of flour.
Product Preparation
To prepare a dry biscuit according to the prescription of diet No. 5 you will need:
- 160 g of flour;
- a glass of sugar;
- a pinch of citric acid;
- 8 eggs.
This baking method is considered classic and came to us from France. This recipe is especially in demand among nutritionists who offer it to their patients both for weight loss and for various diseases, most often gastritis.
As you can see, the process uses the simplest and most affordable products that are likely to be in every home. And the preparation itself will take you an hour from strength. But the result will certainly please both you and the household.
Diet recipe for dry biscuit for gastritis
Step 1. Arm yourself with two deep bowls - they should be clean and completely dry. Drive squirrels into one container and yolks into another. Keep in mind that both masses must be completely pure, without impurities of each other, otherwise the result will turn out not so high-quality.
Step 2. Send the proteins to the refrigerator, and carefully grind the yolks with half the prepared sugar. For an unusual aroma and piquancy, you can add a little chopped zest of orange or lemon. You can also send here another treat: chopped almonds, raisins or walnuts.
Step 3. Double pass the flour through a fine sieve, then add it to the yolks with sugar. Stir the mixture so that there is not a single lump left in it.
Step 4. Prepare the mixer - there should not be a drop of water on it. At minimum power, start whisking the chilled proteins. When the mass becomes homogeneous and foaming, add a pinch of citric acid into it. Increase the power of the mixer and continue whisking, gradually adding sugar.
Only one thing is important - do not rush into the process. Do not add a new serving of sugar until the previous crystals dissolve. As a result, you should get a magnificent steady mass.
Step 5. Transfer the proteins to the yolks in portions and mix gently. This must be done extremely carefully from the bottom up.
Step 6. Transfer the finished dough into a pre-prepared form and send to a red-hot oven or slow cooker. At first, the temperature should be about 150 degrees, but then it must be brought to 180. Cooking a biscuit in the oven should be about 45-50 minutes. Readiness can be checked with a toothpick.
With gastritis, a recipe for dry biscuit can really help out, especially if you like sweets. After all, usually with such a disease, doctors forbid their patients to abuse confectionery. But everyone can afford this delicacy.
Genoese dry biscuit
Another very popular and beloved dessert. Such a delicacy is not used in diets, but it is very popular among sweet tooth and children. To prepare you will need:
- 190 g of sugar;
- 130 g of flour;
- 6 eggs;
- 80 g of butter.
Genoese dry biscuit recipe with photo
Step 1. Prepare a biscuit mold - grease with vegetable oil and cover with parchment. If you do not have paper, sprinkle a handful of flour on the surface. Remove excess powder by turning the mold upside down.
Step 2. Sift the flour twice and melt the butter.
Step 3. Build a water bath. Put eggs and sugar in it. Start whipping the mixture directly on the stove, and when its temperature reaches about 40 degrees, remove it from the heat and continue processing. As a result, the mass should become lush and increase in volume at least twice.
Step 4. In several portions, carefully add cooled liquid oil and sifted flour into the resulting mixture.
Step 5. Pour well-kneaded dough into the prepared form. Bake a biscuit for half an hour at 170 degrees. Allow the finished product to cool directly in the form, and then transfer it to the dish.
That's all, a delicious, simple and diet biscuit is ready. You can serve the resulting delicacy to the table as an independent dessert or add it with other goodies: honey, nuts, jam, cream, condensed milk, berries, confiture or fruit. In general, there can be an unimaginable number of variations, just don't be afraid to experiment!