You will need
- 6 eggs;
- 1 Cup sugar;
- 3/4 Cup flour;
- optional:1 tsp. baking powder or 1 tbsp corn starch.
The basic principle of cooking biscuit dough – quick whisking, kneading and immediate baking. Utensils, broom or mixer that is used for whipping should be clean and dry. Be sure to sift the flour to enrich it with oxygen.
Form for baking grease with oil, sprinkle with crushed breadcrumbs or semolina. You can build a form with baking paper, cut a circle equal to its diameter, and the strip at the height of the walls. These preparations should be made before kneading the dough.
Eggs warm to room temperature. Separate the yolks from the whites and whisk with sugar: first the egg yolks until the sugar is dissolved and the volume increases by 2-3 times, and proteins to the formation of a white stable peaks. You can beat the eggs and without division, but the way the mass is well aerated, so that the cake becomes delicate porous structure.
Add whipped whites to the yolks, gently involving them from the bottom up with a spatula or spoon. Flour, which if desired can be mixed with baking powder or cornstarch, but this is not necessary - the dough rises due to the well-beaten eggs.
Kneaded dough is put into the prepared pan and place in oven. Bake at a temperature of 180 degrees. At a higher temperature on the surface formed a crust, the center will not be baked, the bottom will burn.
During the first 10-15 minutes, do not open the oven because the cake can settle and harden. Readiness check, puncture the cake with a thin wooden stick: if it is dry and clean, so the product is ready.
If the paper, which made a form that stuck to the baked cake, put it on a few minutes on a wet towel, then gently peel off the paper.
Biscuit, baked cake or cupcakes, can be impregnated with syrup: boil 1 Cup water, add 1 Cup sugar, bring to the boil and complete dissolution of sugar, remove the foam and refrigerate. Add 1 teaspoon lemon juice and 1 tablespoon of brandy, rum or dessert wine.
Advice 2: How to cook biscuit dough
Biscuit dough because of its elegance and airiness is perfect for making a variety of desserts. Sponge cake is best to bake the day before, yesterday's cakes cut easier, and to keep them fresh, if wrapped in aluminum foil.
You will need
- 6 eggs
- 170 g of sugar
- 8 g of vanilla sugar
- 5 tbsp hot water
- 100 g of flour
- 15 g of starch
Since biscuit dough can quickly settle, the oven you need to include before you start to cook the dough, so that she had a good warm up.
You will need two perfectly clean Cup without a single drop of fat on the inner walls. Separate the yolks from the whites, distributing them in different cups.
To the yolks add 120 g of sugar, vanillin, a pinch of salt, hot water. With mixing technology attachments, whisk the egg yolks until completely dissolved sugar grains. Weight should be very light and creamy.
Switch attachments on the mixer, or well wash and dry the same, next whisk in the bowl of whites to a solid foam. At the end of the whisking in small portions add to proteins remaining sugar.
Mix the egg yolks with proteins, add sifted together the flour with starch. Try to prevent very carefully so the batter remains airy and is not lost in the volume.
The finished biscuit dough should immediately send in the oven in a baking dish lined with parchment for baking.
Is the advice useful?
Try not to open the oven door until cooked crust, the dough did not fall under the influence of cold air.