The recipe for high biscuit, in which the most difficult thing is not to look into the oven ahead of time Bashny.Net

How to make a simple biscuit for a cake in the oven so that it turns high and does not fall during baking? Biscuit dough consists of several ingredients: flour, eggs, sugar. Everything seems elementary. But no. It is necessary to consider a lot of factors to get a high homemade cake from a biscuit dough: the temperature of the products and the oven, the speed of the mixer when whipping eggs, the correct proportions and so on. Today I will share the secrets of making a lush biscuit and tell you how to prepare a classic biscuit in a hurry.



Simple cake cake in the oven It all starts with the preparation of ingredients and dishes. For eggs to be well whipped, dishes must be clean and dry. It is advisable to get eggs from the refrigerator before cooking biscuits, if the recipe says that the proteins should be separated from the yolks. Usually the proteins are whipped to persistent peaks, then add yolks with sugar and flour to make the biscuit very lush. For a classic biscuit, eggs can be whipped whole.



It is necessary to beat the egg mass with sugar until it turns white and increases 2-3 times. It is important to start whipping eggs at a low speed, gradually increasing it. The duration of egg whipping depends on the power of the mixer, you may need from 10 to 15 minutes of whipping. Turn on the timer if you need to bake two identical biscuits, and beat the eggs the same length of time. Then you need to add flour, necessarily in several stages. When flour is introduced into the egg mixture, it should be carefully mixed with a spatula so that the mass does not fall during baking.



The mistake of many housewives is the premature check of biscuits in the oven. The oven door cannot be opened for the first 25-30 minutes. Biscuit is usually baked for 35-45 minutes, depending on the size. At first, the walls of biscuits are baked and raised, if the door is opened, the biscuit will turn out to be flat in the end. So that the dough does not fall, you need to add corn starch to it. It does not change the taste of biscuits, but makes it lush and high. Let's finally bake the perfect classic biscuit.



The ingredients

• 4 eggs
• 120g sugar
• 150g flour
• 24g cornstarch
• pinch

Preparation

1. Roll the eggs into a deep container, add a pinch of salt and beat them at an average mixer speed of 10-15 minutes. Add sugar during whipping in 3-4 approaches.
2. Mix the flour and starch and sieve 2 times in a bowl. Then sift the flour in 3-4 approaches to the egg mixture and carefully mix it with a silicone spatula.
3. Preheat the oven for biscuit to 170 degrees and prepare the form for baking. You can use any shape with a diameter of 18 cm. The bottom of the mold was covered with parchment.
   
   
   
   
4. Once the biscuit is involved, move the dough into a mold and gently level with a spatula. The dough should be immediately sent to the heated oven and baked at 170 degrees without convection with the upper and lower heating for about 35-40 minutes.
5. Check readiness with a wooden sword and let the biscuit cool completely. When it cools, you can carefully remove it from the shape.
   
   
   
   

Remember that before preparing the cake, ready-made biscuits should be wrapped with food film and put in the refrigerator for 6-8 hours. Then the moisture in the biscuit will be evenly distributed, and the cakes will be soft and tender.

The Editorial Board of Confectioner Julia Smol has created the perfect proportion for calculating the ingredients to make a lush biscuit of any diameter. Also on her channel there is a link to the calculator for calculations. Be sure to go to the channel of a brilliant pastry chef if you are fond of baking cakes. Here you will find a lot of interesting recipes for the holiday.

To calculate the correct amount of ingredients, focus on the number of eggs for biscuit. On 1 egg, you need to add 26 g of flour and 6 g of corn starch so that the biscuit does not fall. And don't open the oven early. Enjoy your culinary experiments. This time it will definitely work!