Perfect biscuit dough: cooking secrets

Perhaps, the most delicate basis for any baking is a biscuit dough. That is why it is so fond of many housewives. Its preparation will not be very difficult, and the result obtained exceeds all expectations. Baking from a sponge cake is distinguished by its tenderness of 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 fillings.

And combining biscuit dough with decoration products - glaze, jam, whipped cream, fresh fruits and berries, you can get your own unique confectionery product, which, of course, will please all members of the family, regardless of their age.

The main components for biscuit - flour, sugar and eggs. However, to get an airy and light biscuit dough, it is worth remembering some subtleties of its preparation.

The quality of the biscuit test depends on many factors. It is affected by the freshness of eggs, the temperature of all ingredients, the duration of whipping, and the correct baking regime.

To get a lush porous dough on a biscuit, it is injected with whipped egg whites, which serve as a baking powder. In this case, it is necessary to make sure that the yolks do not get into the squirrels, otherwise they will not whip. Proteins should be whipped in a completely clean container without the slightest trace of fat until they form a stable foam. If the proteins do not whip well, they can be cooled and add citric acid and salt on the tip of the knife.

Protein, yolk mass and flour mix very quickly. In this case, they need to be mixed not in a circular motion, but as if lifting the layer after 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 immediately beaten with sugar. This technology for making a biscuit test is used when the components are poorly separated from each other, or the yolks get into the proteins. In this case, the biscuit dough will be more dense, but it does not sink when baked.

More friable biscuit dough can be obtained by adding starch to the flour.

For the classic recipe biscuit test you need the following components:

• Flour - ¾ cup
• Starch - one tablespoon
• Eggs - 8 pcs.
• Sugar is an incomplete glass (about 200 grams)

First, separate the yolks from the proteins. To the yolks, add half a cup of sugar and whisk them until their volume is increased by about two to three times.

Next, foam proteins without adding sugar in a separate container. Sugar only at the end of whipping. Beating should be completed when the protein volume increases four to five times, and the proteins themselves form a solid foam.

Add half of the proteins to the mashed yolks and gently mix the resulting mass. While stirring the mixture, gently place the flour mixed with the starch. Add the rest of the proteins and mix the ingredients until a homogeneous consistency test is obtained.

Pour the dough into a greased or baking dish. To make the dough not burnt, the bottom of the baking dish can be lined with parchment paper. Fill the mold by about ¾ and place it in the preheated oven to 180-200 degrees. Please note that you can not touch the biscuit form for the first 15 minutes, otherwise it may fall. Baking time depends on the thickness of the cake. For cakes with a layer thickness of 3 to 4 cm, it will be about 45-50 minutes, and for rolls with a cake thickness of about 1 cm - no more than 15 minutes. The readiness of the biscuit test can be determined by punching it with a wooden stick. If there are no traces of dough left on it, then it is completely ready.

Since immediately after baking, the biscuit breaks easily, it should be kept for about an hour, or better left for the night, and only then begin to prepare the confectionery.