A chiffon biscuit recipe was invented in France, in one of the famous bakeries. Once a confectioner discovered the fact that when butter is added to the dough on whipped proteins, it becomes denser, acquires an interesting taste and color of the old chiffon, but does not lose its splendor.
We recommend cooking it with custard. Caramel or vanilla chiffon
biscuit, the recipe of which we will now analyze in detail, can become the basis for a great cake. After all, it is tender, tasty and perfectly soaked in cream.
Chiffon Biscuit Recipe: Ingredients and Preparation
For seven large chicken eggs, you need to take seventy grams of starch (corn or potato), a glass of sugar, three teaspoons of baking powder for dough, salt, one hundred twenty-five grams of caramel syrup and the same amount of vegetable oil, vanilla sugar, half a teaspoon of citric acid and a quarter glasses of cold water. You can make caramel yourself from sugar and water, or you can buy it in the department where coffee and ice cream toppings are sold.
In both cases, the recipe for the chiffon biscuit will be successful. This amount of ingredients is enough for a sufficiently large cake: you get two cakes if the oven is in the form of a diameter of twenty-four centimeters. If the size of the form is smaller, then bake three cakes. Better to take detachable. Smear the sides of the butter and place baking paper on top of it. So the dough will not be poured over the parchment and will lie more evenly. The recipe for a chiffon biscuit implies that when baking, the cake can be swollen with a tuber. Then the cake is not so aesthetic. To prevent this, take a long sheet of foil, wrap two paper towels in it, roll up and wrap the resulting ribbon in the shape in which you will bake the cake. The oven should be heated no more than one hundred and sixty-five degrees Celsius.
Test preparation
Separate the yolks from the whites for maximum accuracy.
Combine the dry ingredients: flour, baking powder, salt and starch. Separately mix caramel syrup, vegetable oil, water and yolks. Mix both mixtures with a mixer until smooth. Beat whites with the addition of citric acid and a packet of
vanilla sugar. The foam should be strong enough so that it does not pour out when the bowl is turned over. Now you need to mix the proteins with the spatula to the caramel-yolk mass. This should be done with scooping movements from the bottom up. In no case should you beat with a mixer, otherwise all efforts will go down the drain, since the protein foam will lose splendor. Bake in prepared form for forty or fifty minutes, depending on the oven. Make sure that the temperature does not rise. It is for baking such delicate
types of biscuit it would be nice to purchase a
thermometer for the oven. By adding cocoa to the dough, you can make an equally delicious chiffon
chocolate biscuit. The recipe suggests that such pastries go well with custard, cream, cream cheese.