At what temperature does the biscuit oven bake: features of baking biscuits, types of dough, temperature difference, baking time and pastry-cake tips

A self-made cake will decorate any table. But its taste characteristics depend on the preparation of the base. In this article we will tell you at what temperature the biscuit oven on different devices, what types it happens. Also consider the main mistakes in cooking.

Important rules for baking a fluffy biscuit

Indeed, a delicious and delicate biscuit is obtained only from units of confectioners. But if you cook it, observing all the rules, then the basis for the cake or roll will certainly work. And do not be upset if it does not work the first time. Many people mistakenly believe that cakes are tender only if you know at what temperature the biscuit is baked, how long it takes to stand in the oven, and how many ingredients are needed. If you only know this, then a tender foundation for the cake will not work.

Technology for preparing products for biscuit dough:

1. It is necessary to prepare all the necessary equipment: a bowl, whisk (mixer with nozzles), a spoon. Everything should be not only clean, but also dry. And preferably cold.
2. Eggs are taken only fresh, washed, not from the refrigerator, their temperature should be room temperature. When the separation of protein and yolk is required in the recipe, it is better to do this in a separate plate, and not in the main bowl. If the yolk accidentally gets in, this portion of the egg can be laid and take another.
3. Eggs should be started to beat at low speed, when the first bubbles appear (after thirty to forty seconds) the power of the mixer increases to a maximum. Pay special attention to egg beating.
4. If the yolk and protein need to be whipped together, then sugar is added when the egg mass increases by 30%. Pour in gradually, the next portion of sugar is added when the previous one is completely dissolved. Usually, an egg with whipped sugar increases five times in volume.
5. If you need to whisk the yolk and protein separately, it is better to start with the yolk. Beat it at high speed with half a serving of sugar. An egg is considered ready when all the sugar has dissolved, the yolk will become light yellow in color, and the volume will increase three times. The consistency of the yolk should look like a cream.
6. Then whipped whites. In this case, sugar is poured gradually. Well-whipped protein does not drain from the walls of the bowl (it is somewhat similar to the foam used for shaving by consistency).
7. Sugar before use is checked for lumps and garbage (sometimes garbage comes in). Immediately do not pour all the sugar into the dough, it will make the basis for it heavier. But if you add in parts, it will dissolve faster and give the egg a good beat. When powdered sugar is taken, it does not play a big role, it will not affect the acceleration of egg whipping.
8. Flour must be sifted before use, and more than once (3 times). If you need to add cocoa or starch to the dough, then it is better to mix them with flour and sift both ingredients together.
9. If the recipe requires whipping the protein and yolk separately, then the flour can be added to the yolk with sugar and whipped with a mixer. You can also add 1/3 of the whipped protein.
10. If the yolk is not separated, then the flour should be poured carefully, in small portions into the beaten egg-sugar mass and gently mix with a spatula. Movements are made in one direction. You need to try to keep the volume from a beaten egg. You cannot mix the dough with a mixer, otherwise all airiness will fall.
11. When chocolate is to be added to the dough according to the recipe, it is pre-melted in a water bath and cooled to room temperature. It is poured into the dough at the end of cooking with a thin stream.
12. Oil is also pre-melt. Then they beat with a mixer until it turns white and becomes magnificent. Add to the dough at the end.
13. If in the recipe you need to use juice or another liquid, then for it it is better to beat the yolk separately from the protein. It’s better to add liquid to the yolk (with sugar).
14. Various additives (raisins, nuts, dried apricots, prunes, coconut, and so on) are added only to the finished dough. They must be washed and dried, otherwise moisture from them can cause the dough to not rise. You can pour them when the dough is already laid out in the form. Do not put juicy berries. They spoil the whole biscuit, it is allowed to use them only in the form of mashed potatoes, which is added when whipping the yolk.
15. For baking, the dough should be used immediately after cooking. Until it settled down. At the bottom of the mold (preferably detachable) it is better to put baking paper.

Baking is the last step

And at what temperature does the biscuit bake? The oven must be warmed up, the dough must be placed carefully and the cabinet door must also be closed smoothly, without a sharp slam. Biscuit oven at a temperature of 175-185 degrees. Do not open the door during baking, otherwise the dough will settle. Be sure to put the form in the center of the oven to evenly distribute the temperature.

When time is up, the biscuit is checked with a match or a dry knife for readiness. If the match is dry, then the cake is ready. In what mode does the biscuit bake? Different devices select their own. For example, in the multicooker, the “Baking” mode is selected. It is also worth considering the cooking time, which depends on the consistency of the dough and the height of the cake.

Methods for making biscuits. Two well-known methods

Depending on the ingredients, there are an unlimited number of recipes. And also there are two known methods of making dough:

1. Cold way. It is more suitable for making dough for roll. Ready-made biscuit should be light and not crumbly.
2. Hot cooking method. The biscuit has a more dense structure and does not settle during baking.

Features of the cold method. What is being done and in what order?

Most often, a cold method of making dough is used in recipes. Features of this method:

• For the test, you need to separate the yolk from the protein. The yolk is whipped with half the sugar, until the dough increases in volume up to three times.
• Separately, beat the protein according to all the rules (add a little sugar to sugar, weight gain should be up to five times).
• Add 1/3 of the protein to the yolk and gradually add the flour. Mix gently, without sudden movements, until all the flour is in the dough.
• Then the remaining protein is added and everything is mixed in smooth movements from the bottom up.

Features of the hot method. Sequencing

Features of the hot cooking method:

• beat the egg (without separating) in a water bath, bring to a temperature of 45 degrees;
• without removing the mixer from the bowl, put the dishes on the table and gradually pour sugar, mix until the volume increases up to three times;
• flour is gradually added.

It does not depend on the method of preparation of the dough, at how many degrees the biscuit is baked. Therefore, choose the method that is more convenient for you. If baked in the oven, then an average temperature of 180 degrees is selected.

Types of biscuit and description

Usually the cooking method (hot or cold) is indicated in the recipe. The taste and shape of the biscuit (crumbly, stretching, crunchy, and so on) depend on the composition of the dough. Next, several common types of biscuit will be considered:

• Standard biscuit. To prepare the dough you need to adhere to the proportions. One item is taken per egg. l sugar and flour. Whip the egg whole (do not separate into protein and yolk). The dough is prepared according to the standard scheme. At what temperature does the biscuit bake in the oven and how long does it depend on the amount of dough. The cakes are rather dry (this will fix the cream, which is easily absorbed), but rather dense.
• Chiffon Sponge Cake. Commonly used for making muffins. For its preparation, the yolk is whipped separately from the protein. Vegetarian oil and baking powder are added to the standard recipe in the dough to add fluffiness.
• Gioconda. This type of dough can be used not only for baking cakes for the cake, but also for roll and pastries. Almond flour is added to the dough flour. From this, the color of the cakes is darker. In addition to a beaten whole egg, separately beaten protein is added to the dough (minus the recipe - unused yolks remain). Butter is also added. The biscuit is tender, airy and nutty.

• Ban de wives. A mixture of almond flour, egg white and powdered sugar is added to the standard biscuit dough base. It tastes like a Gioconda biscuit, only denser and drier. Cakes are suitable for creating a mousse cake.
• Genoise. Butter is added to the standard recipe. In terms of taste and texture, something is obtained between a standard biscuit and a chiffon. A great base for biscuit cake.
• Dacoise. For cooking, only whipped protein is taken. Nut flour or coconut flakes are also added to the standard recipe. The biscuit turns out quite dense, sweet, while not dry.

How to bake a biscuit in an oven or other electrical device? This, again, will depend on the volume of the dough, on what ingredients are included and how dough is cool. The exact proportions and kneading sequence must be observed according to the recipe.

At how many degrees does the biscuit oven on different devices

Correctly set temperature on one or another device is a 70% guarantee of making a high-quality biscuit. But when cooking cakes in the oven, one temperature mode is set, and when cooking in a slow cooker, it is completely different.

Consider at what degree the oven biscuit (taking into account the average thickness and consistency of the dough).

If you bake a biscuit in the oven, then there is no big difference in whether it is electric or gas. But this is in terms of temperature and baking time. But there is a difference in taste.

But if you need to find out at what temperature the biscuit oven in the oven for roll, then it is worth remembering that here time is several times less. Usually baked at 200 degrees for 10 to 15 minutes.

Many people like to cook on electronic equipment. And if it is not indicated in the recipe, at what temperature the oven biscuit in the combi oven, then the temperature is usually taken at 180 degrees and the time is forty minutes.

Confectioners' recommendations regarding the preparation of pastries such as biscuit

So that the time spent on making a biscuit does not pass in vain, it is important to follow certain rules and avoid mistakes. So, how to bake a biscuit in the oven? Follow these guidelines:

• So that the finished biscuit does not look like a mound, after the dough is already in shape, you need to twist it clockwise.
• Be sure to observe all proportions of the ingredients.
• Make sure that there are no bubbles on the test (when it is already in shape).
• The dough should occupy no more than 2/3 of the baking sheet (since during the baking process it will rise much).
• Do not open the oven when baking for at least the first 15 minutes, otherwise the dough will settle and will not rise.
• After cooking, the biscuit should rest for at least 4 hours. For the best impregnation with creams, it is recommended to let the biscuit stand for 12 hours.
• Cut the cake into pieces. For example, one should be cut into two full cakes, best of all with fishing line or strong thread. So there will be no creases.
• Be sure to observe the recipe and temperature regime (at what temperature the biscuit oven is always indicated).
• When preparing a biscuit dough, it is better to choose large eggs (they contain more protein).

• It is better to cool utensils and equipment used for cooking in advance in the freezer.
• Salt, citric acid, or juice can well help whipping protein (if the egg does not beat in any way). Therefore, it is advisable to keep them close during cooking.
• Be sure to pre-sift the flour. Do not consider this an unnecessary action.
• The mixer is used only for beating eggs. Then everything is mixed with a spatula.
• If a sponge cake needs a crust, it is worth lubricating the mold with butter. If not needed, it is best to line with baking paper.
• The dough is poured into the mold immediately and put in the oven, otherwise the biscuit will not rise.
• At the time of baking the test, you should not run and jump next to the device where the biscuit is being prepared. Children often like to spend time with their mother and at the same time they are big fidgets. Because of their jumps, the dough may not rise at all.
• If there are problems with the oven (the bottom is burning, the heat is unevenly distributed), then on the bottom of the oven you can put a couple of bricks (clean) or put a bowl of water.

The reasons that the pie failed. Why could this happen?

Often, observing all the rules, a person is faced with the fact that the biscuit did not succeed. The reason for this may be:

• improper mixing of the dough;
• poorly mixed ingredients;
• improperly set baking temperature;
• Incorrectly selected time, so it is important to know how much the biscuit oven is at a temperature of 180;
• the form is set too low in the oven or off center;
• tightly closed oven;
• a draft in the kitchen itself;
• the dough stood on the table for a long time and sat down.

Cooking a biscuit at home is a procedure that requires a lot of effort and attention. Any, even the slightest deviation from the recipe or during the kneading of the dough, baking (for example, the temperature or the cooking time of the cake was not observed) and so on will ruin the final result.

And when the biscuits have already begun to turn out, then only then you can start and experiment, come up with new recipes to pamper your family and friends. At the same time, the consistency of the test should not differ much from the classic biscuit.

Little conclusion

Now you know how much to biscuit bake in the oven at 180 and how to do it right. Fresh and correctly selected products, prepared inventory, adherence to time and temperature is 80% of success in the preparation of delicious, delicate, and most importantly - baked and magnificent cake.