Biscuit dough is the most fastidious: if at least one rule is violated during the cooking process, baking will fail. Most housewives are interested in the question of how to bake a biscuit so that it turns out to be fragrant and magnificent. The most important thing is not to be afraid and do everything in stages, without rushing.
Absolutely any flour products can be made from biscuit dough : rolls, pastries and, of course, cakes. Three ingredients are needed for the dough: flour, sugar and eggs. It is prepared in several ways.
The first method is called hot (less troublesome) - the homemade biscuit turns out friable, it will not settle even under a thick layer of cream.
The second method is cold, used to make rolls and light cakes, although many use this particular version of the 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 200 g;
- sugar or icing sugar 200 g ;.
- butter.
Cooking:
Eggs should not be cold; they should be removed from the refrigerator in advance. To make the dough crumbly, it is necessary to sift the flour. Next, gently separate the yolks from the proteins - it is important that not a single drop of yolk gets into the protein, otherwise the biscuit will not turn out to be voluminous.
Lubricate the bottom and the walls (not higher than 1 cm) with butter, if you coat the entire height of the pan, the dough will slip and lower to the middle, and we need a high biscuit, so strictly follow the instructions. Sprinkle flour or semolina on top of the butter. Preheat the oven to 180C.
Beat the yolks with powdered sugar, and if sugar is used, then it must be added in parts until the grains are completely dissolved (the dough will be better); rub this mass to a thick lush foam. In another cup, grind the proteins in the same way. To the yolks we partly interfere with whipped proteins, continuing to mix with a spoon and carefully pouring flour in a thin stream so that the consistency turns out to be homogeneous, without lumps - the process is over, bake the biscuit.
How to bake a hot biscuit? Easier than the first option: there is no need to separate the proteins with the yolks (less dirty dishes and more free time). The main thing here is to prepare the baking sheet in time and turn on the oven. Products used are similar.
It needs a water bath. For those who do not know how to prepare it at home, I will tell you briefly. Two pots are needed - one must be smaller than the other. Pour more water into the pot and put on fire. On top we have the second - smaller, do not bring to a boil. In the cup, which is on top of us, we drive in the eggs and continuously beat until the mixture becomes warm.
We remove the bowl on the table without interrupting the whipping process, gradually add sugar - until a lush foam is formed. Then pour the flour in a stream, stirring the dough from top to bottom (this is important). The resulting mass is poured into a pre-greased baking sheet (mold) and sent to the oven, without waiting for the formation of air bubbles (this affects the structure of the dough badly). If the biscuit is thin, then the baking time takes no more than 10 minutes. In the case of thick cake - up to 40 minutes.
The first five minutes it is not recommended to open the oven doors, otherwise the pastries will settle. Readiness is determined by a match or a toothpick: if dry, then it can be removed. The baked biscuit easily separates from the form and, when pressed, restores the original form. After pulling it out of the oven, it is better to put the hot pan on a damp towel (so the biscuit will not settle down for sure), after which it will dry for about 4 hours. The cooled biscuit is well cut, does not crumble and does not lose shape.
A gentle biscuit does not like rushing, shaking and high temperature (no more than 180C), with the addition of cocoa - 170C. Now you know how to bake a biscuit without spending much effort.