Perhaps the most tender basis for any baking is a biscuit dough. That is why many housewives loved it so much. Its preparation is not difficult, and the result exceeds all expectations. Biscuit pastry is distinguished by its delicate taste and splendor. Moreover, based on their own imagination, each housewife can diversify her biscuit by adding grated orange or lemon zest, poppy seeds, ground nuts, cocoa, raisins, and other fillers.
And combining biscuit dough with decoration products - icing, jam, whipped cream, fresh fruits and berries, you can get your own unique confectionery product, which, of course, will delight all family members, regardless of their age.
The main ingredients for the biscuit are flour, sugar and eggs. However, in order to get an airy and light biscuit dough, it is worth remembering some of the subtleties of its preparation.
The quality of the biscuit dough depends on many factors. It is affected by the freshness of the eggs, the temperature of all the ingredients, the length of the beat, and the correct baking schedule.
To get a magnificent porous biscuit dough, beaten egg whites are introduced into it, which will serve as a baking powder. In this case, it is necessary to ensure that interspersed yolks do not get into the proteins, otherwise they will be badly whipped. Proteins need to be whipped in a completely clean bowl without the slightest trace of fat until they form a stable foam. If the whites are badly whipped, they can be cooled and citric acid and salt added at the tip of the knife.
Protein, yolk mass and flour mix very quickly. At the same time, they need to be mixed not in circular motions, but as if lifting layer by layer. Thus, the biscuit dough will be saturated with a sufficient number of air bubbles.
You can simplify the process without separating the proteins from the yolks. In this case, the eggs are beaten immediately with sugar. This technology for making biscuit dough is used when the components are poorly separated from each other, or the yolks are in the proteins. At the same time, the biscuit dough will turn out more dense, but it will not drop when baking.
More crumbly biscuit dough can be obtained by adding starch to flour.
For the classic biscuit dough recipe, you need the following components:
- Flour - ¾ cup
- Starch - one tablespoon
- Eggs - 8 pcs.
- Sugar - an incomplete glass (about 200 grams)
First separate the yolks from the proteins. Add half a glass of sugar to the yolks and beat them until their volume increases about two to three times.
Then froth the proteins without adding sugar in a separate container. Pour sugar only at the end of whipping. Beating must be completed when the volume of proteins increases four to five times, and the proteins themselves form a solid foam.
Add half the proteins to the crushed yolks and gently mix the resulting mass. While stirring, carefully pour in flour mixed with starch. Add the rest of the proteins and mix the ingredients until a uniform consistency test is obtained.
Pour the dough into a greased or baking dish. To prevent the dough from burning, the bottom of the baking dish can be lined with parchment paper. Fill the form about ¾ and place it in the oven preheated to 180-200 degrees. Please note that the first 15 minutes, you can not touch the biscuit form, otherwise it may fall. Baking time directly depends on the thickness of the cake. For cakes with a layer thickness of 3 to 4 cm, it will be approximately 45-50 minutes, and for rolls with a cake thickness of about 1 cm - no more than 15 minutes. The readiness of the test for biscuit can be found by piercing it with a wooden stick. If there are no traces of the test on it, then it is completely ready.
Since immediately after baking the biscuit breaks easily, it must be kept for about an hour, or better left at night, and only then proceed with the preparation of confectionery.