Homemade cakes are one of the goodies that not only children but also adults love.
There are many types of various pastries, but perhaps the simplest and fastest is a biscuit.
Its recipe is as follows.
You will need basic products that you don’t even need to go to the store specifically. Eggs, sugar, flour - products that any housewife has in the refrigerator and cabinets.
But, if you want to impress your relatives, try to bake not an ordinary, but an oil biscuit. Recipe? Just the same, only butter, eggs and sugar need to be added. The fact is that in this case the dough turns out to be very tender and humid already from the very beginning. Some say that such a biscuit can even be eaten just like that, without soaking and adding cream or jam.
How many of these products need to be taken to get such a gentle biscuit? The recipe recommends the following: one must take one hundred and fifty grams of flour, two hundred and fifty grams of sugar and one hundred grams of butter for six eggs.
The recipe advises starting whipping butter biscuit with whipping butter with sugar. It is better to put the oil out of the refrigerator in advance - so that it softens. Beat butter and sugar in such a way that a white homogeneous mass is obtained. Then, yolks, previously separated from proteins, are added to this mass. Some, however, prefer to speed up the process and add the whole eggs, without whipping separately the yolks and squirrels. However, with this method, the dough still loses somewhat after baking: it is more viscous and does not rise so well. Therefore, it will be better if you decide to experiment only with the filling (adding berries, poppy seeds, chocolate and butter sponge cake at will), leave the recipe unchanged.
So, after separating the yolks, they should be poured into the prepared mixture in several stages, stirring and distributing in such a way that then, after adding the proteins, do not particularly mix the whole mass. After that, you need to beat the proteins themselves. Moreover, with respect to proteins, there is also some subtlety: it is better to pre-cool the proteins. Then they whip much better and, most importantly, give more guarantees that when transferred to the bulk they do not mix completely, but remain in the same air condition. This culinary trick is justified by the need to give the dough more airiness and leave as many air bubbles inside it as possible. This function is precisely performed by chilled whipped proteins. Therefore, when baking such, at first glance, a simple treat, like butter biscuit, the recipe should not be modernized.
Part of the chilled and then whipped proteins should be very carefully transferred to the finished mass and add flour. Mixing is also neat: you need to stop mixing immediately after the disappearance of flour lumps. At the end, you should report the rest of the proteins and mix a little.
The dough thus prepared is poured into a greased form and placed in a preheated oven. By the way, some confectioners often sprinkle flour on the baking dish.
The recipe recommends baking an oil biscuit for about half an hour at a temperature of one hundred and ninety degrees. A biscuit baked in this way can be considered a masterpiece.
The only thing that can improve the taste is the subtlety that some particularly fastidious cooks adhere to. The fact is that in a real buttery, or chiffon biscuit, the recipe advises adding baking powder or soda. Such an additive is simply necessary if you want your biscuit to rise to heaven and literally melt in your mouth. Therefore, if you add a little baking powder or soda quenched with vinegar, the taste of the butter biscuit will become simply fabulous.