The biscuit recipe is quite simple, it can be easily realized by both professional pastry chefs and those who decide to try making baked goods for the first time. Further in the material will be an example of a classic way of making biscuit. In addition to this, basic tips and tricks will also be considered.
First, consider the recipe itself.
Making a classic 6-egg biscuit
This is the traditional way to create a standard six-egg cake sponge cake. For cooking, you need the following set of products:
- 6 eggs.
- 150 grams of flour. Just as much as flour in a 250 ml glass.
- 200 grams of crushed granulated sugar.
- 15 grams of vanilla sugar.
In addition to this, you need to prepare parchment and baking dish. Standard and best option is dishes with a diameter of 26 centimeters. But 20 will do. But still, the proportions of the biscuit for 6 eggs are worth observing. Otherwise, the workpiece may deteriorate.
Cooking algorithm
Now let's figure out how to make a 6-egg biscuit. All actions are quite simple and understandable. If you are doing this for the first time, then just follow the procedure below for all the actions, and then you get the perfect biscuit. What needs to be done? Before processing the ingredients for a biscuit of 6 eggs, you need to prepare the dishes:
- First you need to prepare a baking dish. Unfasten its sides and cover the bottom with parchment. All unnecessary must be cut. After this, the walls must be returned to their place.
- There is nothing to lubricate the form. Otherwise, the biscuit will not rise.
- Now you need to separate the yolks and squirrels into separate containers. Please note that they (containers) must be completely dry. Otherwise, you will not be able to get a lot of the desired consistency.
- After separation, the proteins must be stored in the refrigerator until their processing line arrives. Cold they whisk better.
- Half of the indicated amount of granulated sugar and all vanilla sugar are poured into the dishes with yolks. The resulting mass must be triturated until it becomes light and adds about three times in volume.
- 150 grams of flour, exactly as much as flour in a 250 ml glass, must be passed through a sieve so that it acquires a more fluffy texture and is saturated with oxygen. This will help the future biscuit to be lighter and softer.
- Now you need to get the squirrels from the refrigerator. With a mixer, start whipping them at the lowest possible speed.
- After the foam appears on the surface, you can gradually increase the speed. The procedure must be continued until the volume in the bowl is doubled.
- Upon reaching the required mark, the remaining half of the sugar is added to the dishes. Next, just keep whipping the contents until you get a strong foam. To make sure that you have reached the desired point, carefully turn the dishes over and make sure that the foam does not fall out.
- Then you need to re-mix the yolks and carefully add to them a third of the resulting mass. All ingredients must be mixed by moving the spoon from the bottom up.
- Next, flour is passed through a sieve into the dishes. All contents are carefully mixed again according to the previously indicated scheme.
- After you have a uniform mass, add the rest of the whipped proteins to it and mix everything again.
- Continue processing the contents until you get an airy and uniform dough without lumps.
- Oven set to warm up to 180 degrees.
- The finished base must be carefully poured into the previously prepared form.
- Put the dishes in the oven and bake for thirty minutes.
- To make sure that the biscuit is ready, pierce it with a toothpick. It must be dry.
- After that, it is necessary to separate the edges with a sharp knife and put the workpiece on a dish for cooling. Once it reaches the desired temperature, you can begin to process it for various baking.
Now that we have considered the basic 6-egg biscuit recipe, we can move on to useful tips and notes on the preparation of this component.
Additional ingredients
In addition to the standard formulation, a slight change is allowed. So, quite often you can find recommendations for adding butter. It must first be melted and cooled.
It is noted that with such a change in the standard 6-egg biscuit recipe, the crumb texture becomes more delicious and moist. Also, with this approach, the workpiece does not stale longer.
Important Cooking Guidelines
Further, it is worth considering several important recommendations that will help in creating this ingredient. Their list is presented below:
- When preparing a 6-egg biscuit test with a prescription, proportions must be observed. In particular, it is necessary to build on the main ingredient. In that case, if you use large eggs, you can safely act according to the recipe. If they are smaller than the standard, it is recommended to add one or two.
- Instead of the classic cooking method, you can try to make a workpiece using water, milk, sour cream or kefir. However, the most magnificent is the standard version.
- As an impregnation, it is most often recommended to use sugar syrup or jam with jam, which are diluted with water. This issue must be taken seriously. Indeed, even if you have prepared a biscuit of 6 eggs according to the recipe, improper impregnation can ruin the whole taste of baking.
- To make the foundation for the future cake more delicious, you can add nuts, honey, berries or zest to it. Quite often, it is recommended to add fresh or dried fruits.
- Sometimes it is allowed to use powdered sugar instead of sugar. When preparing the dough, it will help reduce the time of whipping of proteins.
The first way to prepare the form
Since the recipe began precisely with the preparation of baking dishes, it is worth paying attention to how this can be done. Here is one way:
The recipe said that you should not lubricate the walls, as this will prevent the biscuit from rising. But in this case, another scheme works:
- Treat the walls of the dishes with softened butter.
- Pour a spoonful of flour inside and, shaking the form, distribute it first on the walls, and then on the bottom.
- After that, tap the dishes properly. This will help get rid of excess flour.
This method of processing the mold allows the workpiece not to stick to the walls due to the appearance of a small gap. But it also leads to the formation of a small hill in the center.
The main disadvantage of this method of preparation is that the shape of the biscuit slightly decreases after it cools.
Second way
This option has already been described in the 6-egg biscuit recipe itself. Just cover the bottom with baking parchment, without lubricating or dusting the walls of the dishes. This method also leads to the appearance of a slide in the center (this is due to the test adhered to the walls). But as soon as you get the contents out of the form and it cools down, the slide will go away.
Please note that the paper only peels off after the biscuit leaves the mold.
This method has one important drawback, which relates to sleight of hand. Separate the dough adhering to the walls carefully so as not to damage it or the dishes. Also in this situation, molds made of silicone cannot be used.
The third way to prepare the dishes
In this case, it is recommended not only to refuse to process the form, but also not to put baking parchment on the bottom. This option should be adhered to if you plan to cook the most light and delicate biscuit, which will settle when cooling under its own weight.
The main disadvantage is the difficulty in subsequent separation of the finished biscuit from the mold. It is also not recommended to use dishes made of silicone.
Features of baking a biscuit
After the base has been prepared and the dough itself has been prepared, care must be taken that the biscuit does not burn out or deteriorate during baking. The following tips are provided for this:
- Before placing the workpiece in the oven, it must always be warmed up to a temperature of 180 to 200 degrees.
- For baking a biscuit, it is recommended to set an average level of strength. Convection is also allowed.
- If there is no good reason, do not open the oven door during the first 15 minutes of baking. This will cause cooling of the air inside.
- The first readiness test can only be done after 25 or 30 minutes after the workpiece has been placed inside.
- Readiness can be checked not only with a toothpick. You can also focus on the slide in the center of the biscuit. If it is ready, then it will be uniform and golden brown.
- You can also check the readiness by pressing the palm. If under pressure it feels resilient and strong, then baking can be stopped.
- So that when soaked, the biscuit does not soak and retain its shape and texture, it is recommended to leave it for several hours. Preferably for one night. But it is important to ensure that it does not dry out.
How to cut ready-made pastries
After preparing a biscuit of 6 eggs according to the recipe, it must be prepared for the planned baking. Most often, it is cut into cakes. To obtain the same thickness layers, the following is recommended:
- The bottom side of the biscuit should be on top, so the cake itself will be even.
- It is better to use a plate as a substrate, so that you can easily turn the cake over.
- Cut the cakes with a very sharp blade, the diameter of which is larger than the biscuit.
- Before dividing, it is recommended that the knife outline the approximate cut points.
- When cutting, the knife must be pressed to the lower cake, and the biscuit itself must be carefully turned. Make sure that the knife moves in accordance with the intended line.
What could be the problem?
Next, we consider some of the most common difficulties in preparing a biscuit. Among them:
- Too thin a dough is obtained after poorly whipped proteins or yolks, as well as when mixing the dough for too long.
- If the biscuit does not rise well, then most likely the ingredients were badly whipped, and the air in the oven was cold.
- Heavy settling occurs due to poor baking of the dough or a small amount of flour for a 6-egg biscuit. How much is specifically needed is indicated above.
- If he donkey in the oven, then too high a temperature was chosen.