How to bake a perfectly smooth biscuit

My best friend loves making cakes for loved ones on holidays, and just sometimes pamper family and friends with delicious pastries. It wasn't always that way. I remember how we learned to bake biscuits together in cooking courses and what a test it was for us.





The fact is that the courses were enrolled mainly already experienced housewives who wanted only to improve their skills. We learned to cook from scratch, and we had to master all the basics of cooking dishes and desserts, including cakes. While the rest turned out perfectly smooth and lush biscuits, we constantly extracted from our ovens as not settled crust, and, on the contrary, cracked crusts with tall tubercles.





But in the end, we found out, How to make biscuits perfectly flat and airy, and today the editorial "Site" Share the secrets of its preparation with you.

The first and most important thing to do is to beat the dough well. If in the end you want to get a tall and airy biscuit, spare no effort to prepare it. In no case do not interrupt while whipping the dough, and do not leave it just to stand, otherwise the result will definitely disappoint you.





Many before baking biscuits, first warm up the oven and at this time are preparing a form for baking. This is one of the most common mistakes. A well-whipped dough should be poured into a pre-prepared form and immediately put in a cold oven, after turning on heating.





The optimal temperature of baking depends on what kind of oven you have, but if you are new to baking, it is better to set the temperature from 160 to 180 degrees.

Another life hack: before putting the dough in the oven, cover the form with foil, making small punctures in it to exit air.





So that the cake is evenly baked inside and not damaged from the outside, be sure to put the form on the central shelf. This completely eliminates the possibility that the biscuit will crack from above or burn from below.





Put the dough in the oven, just forget about it for at least half an hour. After this time, you can open the oven and remove the foil.





You should not open the oven earlier, otherwise due to the flow of cold air, the delicate biscuit will simply fall off. In order not to get a thin sweet pancake instead of a lush biscuit cake, pacify your curiosity and be patient.

The standard baking time increases by about 10 minutes, although considering that you don’t have to wait for the oven to warm up, you end up spending as much time as you always do.





Well, now you know how to make the perfect biscuit so that the result exceeds all expectations!

Do not forget to share useful information with friends and write in the comments if you have your own tricks for making baking.