How to bake a biscuit: basic nuances

Biscuit dough is the most fastidious: if during the cooking process you break at least one rule, baking will not be possible. Most housewives are interested in the question of how to bake a biscuit to make it fragrant and lush? The most important thing is not to be afraid and do everything in stages, not hurrying up.

From biscuit dough you can do absolutely any flour products: rolls, cakes and, of course, cakes. The test will require three ingredients: flour, sugar and eggs. It is prepared in several ways.

The first method is called hot (less troublesome) - the home made biscuit is crumbly, it does not settle even under a thick layer of cream.

The second method is cold, it is used for making rolls and light cakes, although many apply this particular test for any baking.

How to bake a biscuit in a cold way? Very simple.

Ingredients:

• Fresh eggs 5pcs;
• Sifted flour of the highest grade of 200 g;
• Sugar or powdered sugar 200 g ;.
• butter.

Preparation:

Eggs should not be cold; They should be removed from the refrigerator in advance. To get the dough crumbly, you need to sift the flour. Next, carefully separated yolks from proteins - it is important that not a single drop of yolk does not get into the protein, otherwise the biscuit will not turn out to be voluminous.

Lubricate the bottom and walls with a butter (no more than 1 cm), if the entire height of the pan is smeared, the dough will slip and fall to the middle, and we need a high biscuit, so clearly follow the instructions. Above the oil, sprinkle with flour or semolina. Preheat the oven to 180C beforehand.

Whisk the yolks with sugar powder, and if sugar is used, it should be added in portions until the grains are completely dissolved (the dough will be better); This mass is ground to a thick foamy foam. In another cup, we rub the proteins in the same way. To the yolk parts we mix whipped proteins, continue stirring with a spoon and gently pouring the flour with a thin trickle to make the consistency homogeneous, without lumps - the process is over, we bake a biscuit.

How to bake a biscuit in a hot way? Easier than the first option: eliminates the need to separate the proteins with yolks (less dirty dishes and more free time). Here the main thing is to prepare the baking tray in time and turn on the oven. Products are used similar.

Here you need a water bath. For those who do not know how to prepare it at home, I'll tell you briefly. You need two pans - one must be smaller than the other. In the pan, pour more water and put it on the fire. On top we have a second one - smaller in size, do not bring to a boil. In the cup that we have on top, drive the eggs and whisk continuously until the mixture becomes warm.

We remove the bowl on the table, without interrupting the whipping process, gradually adding sugar - to the formation of a lush foam. Next, pour the flour in a trickle, stirring the dough from top to bottom (this is important). The resulting mass is poured into a pre-greased baking sheet (form) and sent to the oven, without waiting for the formation of air bubbles (this has a bad effect on the structure of the dough). If the sponge cake is thin, then the baking time takes no more than 10 minutes. In case of a thick cake - up to 40 min.

The first five minutes to open the oven door is not recommended, otherwise the baking will settle. Readiness is determined by a match or a toothpick: if dry, then you can take it out. The baked biscuit easily separates from the shape and when pressed, restores the original form. After pulling it out of the oven, it is better to place a hot baking sheet on a damp towel (so the biscuit will not settle exactly), after letting it dry out for about 4 hours. The cooled biscuit cuts well, does not crumble and does not lose shape.

A gentle biscuit does not like rushing, shaking and high temperature (not more than 180C), with the addition of cocoa - 170C. Now you know how to bake a biscuit, without spending much effort.