Angel biscuit recipe. Chocolate biscuit on squirrels
Angel Biscuit, also known as Angel Food, is very popular in America. This pastry is prepared on whipped proteins (without the use of yolks at all), due to which it turns out to be snow-white in the context. Classic Supplement- lemon cream, although often a protein biscuit is baked in the form of a cake and, when served, is simply supplemented with whipped cream or berry jam.
The presented recipe will turn out to be very useful if, after preparing the custard on the yolks, or, for example, the sauce for, unused proteins remain and they will have to be attached somewhere (this is especially true for those who do not like or for some reason do not want to bake meringue). getting ready angel biscuit no more difficult than usual, it turns out very soft, tender and tasty.
Ingredients: 
For test:
- whites of 7 eggs;
- salt - a pinch;
- flour - 70 g;
- baking powder dough - 1 teaspoon without a slide;
- sugar - 140 g;
- vanilla sugar- 10 g;
- lemon zest - 1 tbsp. spoon.
For impregnation:
- water - 30 ml;
- sugar - 1 teaspoon.
For cream:
- lemon juice - 90 ml;
- butter - 150 g;
- eggs - 3 pcs.;
- lemon zest - 1 tbsp. spoon;
- sugar - 150 g.
Angel biscuit recipe with photo step by step
- Place the whites separated from the yolks in a clean and dry large bowl. For the recipe, it is not at all necessary to use the freshest proteins, on the contrary, it is better to use “aged”, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
- Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
- Continuing to work with the mixer and gradually increasing the speed, in small portions pour a mixture of simple and vanilla sugar. Beat until a stable mass is obtained.
- Remove the zest from the lemon by rubbing it on fine grater(remove only a thin yellow layer, without affecting the bitter white part). Add to proteins.
- Sift flour with baking powder, add to the protein mass in 3-4 calls. Each time, gently and carefully knead from the bottom up. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
- When all the flour is mixed in, spread protein dough into a dry form (we do not lubricate the walls with anything, we lay the bottom with parchment), we level the surface. Be sure to use a small container with a diameter of about 20 cm. It is not recommended to bake an angel biscuit in a large form, since in this case its center may sink under its own weight. If there is no container of a suitable size, you can take a cake mold with a ledge in the middle, then you can cook a biscuit in a larger volume.
- We put the form in the oven preheated to 180 degrees for 35-40 minutes. As in the manufacture of a standard biscuit, we try not to open the oven once again. So that the biscuit does not settle, form with ready-made pastries immediately turn over and put on a wire rack or two bowls. We leave to cool.
Lemon cream for angel biscuit recipe
- In a heavy bottomed saucepan, combine lemon juice, zest, sugar and eggs.
- Put on low fire and constant stirring bring to a boil and thicken slightly. Remove from the heat and let the lemon curd cool completely.
- Beat soft butter until fluffy. Continuing to work with a mixer, gradually introduce the cooled curd.
- Beat until the components are combined into a single oil cream.
- We return to the cooled biscuit. We pass with a knife along the sides of the form and extract the pastries, cut into two cakes. Dissolve sugar in hot water, cool and lightly water the crumb (an angel biscuit does not require a lot of impregnation).
- On bottom cake apply a layer of citrus cream.
- After watering with impregnation, lay out the second cake. We coat the top and sides of the product with the remnants of the cream.
- We can arrange dessert upon request. Pairs well with lemon cream almond petals, blueberries, but you can choose other additives or leave the product without additives.
- We keep our mini-cake for 3-4 hours in the refrigerator, and then we begin to try.
Angel sponge cake with lemon cream is ready! Happy tea!
Servings: 8
Calories: 287 kcal
Cooking time: 50 min
Ingredients
- 5 egg whites
- 60 grams of flour
- 80 grams of powdered sugar
- 50 grams of sugar
- ½ tsp citric acid
- a pinch of salt
The egg white biscuit is an American invention. Angel food. I don't know why, but this wonderful angelic biscuit is quite rare. The recipe for making an angelic biscuit is not complicated, fast, does not require any special products and devices. And the result is the most tender, delicious "food of angels." The biscuit turns out soft, snow-white, well adjacent to creams. In addition, the preparation of a biscuit from egg whites lovely way disposal of egg whites left after preparation, such as ice cream. In the preparation of an angel biscuit, there are several simple nuances that need to be followed. In order for the biscuit to rise and not fall, it is baked in a form that is not greased, not sprinkled with anything, the dough should stick well to the walls of the form. Silicone and non-stick molds are not suitable for this reason. The most suitable form for baking an angel biscuit is a rectangular one or with a tube in the middle. The fact is that the middle of the biscuit sags during baking, but if you use the correct form, this will not happen. And finally, when cooling, the form is turned upside down, precisely so that the middle does not sag. So, let's begin.
Beat egg whites with salt. When egg whites are whipped, add citric acid and sugar and beat until soft peaks form.
Add flour sifted with powdered sugar and mix until smooth.
Put the dough into a mold.
To prevent getting large holes, we knock the form on the table and send it to the oven, heated to 180 degrees for 25-30 minutes.
We take out the biscuit, and put the mold upside down to cool.
We draw a knife along the walls and knock the mold on the table so that the biscuit falls out.
Bon appetit.
- Egg whites - 6 pieces,
- Sugar sand - 150 grams,
- Baking soda slaked with vinegar - ½ teaspoon (can be replaced with a spoonful of baking powder for dough),
- Margarine - 80 grams,
- Salt - a pinch
- Wheat flour - 100 grams,
- Jam for impregnation,
- Berries or grapes for decoration.
Cooking process:
Chilled egg whites mix with granulated sugar, salt and slaked vinegar baking soda. Whisk in thick foam mixer.
Melt the margarine and pour in a thin stream protein mass while continuing to beat with the mixer. Margarine can be omitted, then the biscuit will turn out to be low-calorie and more airy.
At the end, carefully add the sifted flour in small portions. Now we mix everything with a spoon. So that the bubbles do not disappear, do not make great efforts, mix the dough very gently.
Lightly grease the multicooker bowl or baking dish butter or margarine and sprinkle with semolina. In the middle of the bowl we put a faceted or any thick-walled glass. Pour the protein dough around the glass.
We bake in the oven (preheated in advance to 180 degrees) or a slow cooker. More about the last method. Place the bowl in the slow cooker and close the lid. For cooking protein biscuit a multicooker was used - a Unit pressure cooker (with a power of 900 watts). Select the baking mode and set the time to 30 minutes. In conventional models without injection (pressure) with an average power of 670 W (as in Panasonic), the baking time is up to 55-60 minutes.
Ready biscuit leave it in the bowl to cool down a bit. Then carefully remove the glass and put the biscuit on a dish. Lubricate with any jam, thick syrup or cream. According to my taste, I decorated the pastries with halves of grapes.
Light and delicious pastries will make you happy delicate taste and flavor, don't be afraid to experiment!
Enjoy your meal!
If the cloud were sweet and had a slight vanilla flavor, it would be Angel Biscuit. The biscuit just melts in your mouth, makes you lick the spoon and reach for a new portion. As you already understood, this is an amazing “yummy” recipe. And, best of all, the Angel Biscuit is prepared simply and quickly! Such a biscuit is great for cakes, but it needs to stand for at least a day. Then it can be easily cut in half and smeared with cream. The taste of protein biscuit is especially well complemented by creamy, chocolate cream and fruits.
Recipe Information
Cooking method: in the oven .
Total cooking time: 40 min.
Servings: 4 .
Ingredients:
- wheat flour - 80 g (approximately ½ cup)
- egg whites - 5 pcs.
- powdered sugar - ½ cup
- sugar - 2 tbsp. l.
- citric acid - a pinch
- vanillin - a pinch
- salt - on the tip of a knife.
Cooking
We take powdered sugar, pour it into flour. Mix a little with a spoon and sift through a sieve.
Break the eggs carefully so as not to damage the yolks. Separate the yolks from the whites. Pour the whites into a separate bowl, add salt to them and beat well. You should get a dense thick mass. Then pour sugar and citric acid into this protein mass, continue to beat for about two minutes. Next, pour in the vanilla and beat a little more (about half a minute).
We take the sifted flour with powder set aside for a while, mix with the resulting protein mass. We do this delicately so that our protein miracle remains airy.
At the same time, we work with a spoon from the bottom up, with scooping movements. Do not mix for too long, just until a homogeneous consistency.
Next, pour the dough into the mold. It can be anything: round or rectangular. But the material is preferably glass or metal. It is very important that the mold surface is perfectly dry and clean. It is not necessary to cover the surface of the mold with oil or lay parchment on it.
Lightly hit the mold on the table to release excess air from the dough.
Turn on the oven to 180 degrees and preheat. We put our wonderful dough in the oven and leave it for about half an hour. After 25 minutes we look inside. If the biscuit looks browned enough, take it out. (It may be ready in less than 30 minutes, because the power of the ovens is different). We stick a wooden stick or toothpick into the middle of the biscuit. If it becomes wet, put the biscuit to bake. Our biscuit should be airy and elastic.
Invert the pie pan onto a wire rack and wait for the pie to cool completely.
After a little knock on the bottom of the form. The biscuit should fall on a platter. If it doesn’t fall out, we carefully draw along the walls of the mold with a thin knife.
We serve an angelic biscuit on squirrels to the table cut into pieces and decorated with powdered sugar, berries, whipped cream or sour cream, in general - as you like.
Preparation and photo: Old Lesya.
Hi all. Today I will share with you a recipe for an absolutely amazing biscuit. It is prepared on proteins, therefore it has an unusually delicate texture and White color. For which he was nicknamed - Angelic.
This biscuit came to us from America. I have been looking at it for a long time, however, when cooking, there are a couple of nuances that stopped me. Firstly, this biscuit is best baked in a small volume, and even better in a rectangular or muffin pan with a hole in the middle. The dough is very tender, and the middle can fall off if it has nothing to cling to. Well, and secondly, I always have a problem where to put the remaining yolks after meringue or this kind of biscuits.
And finally, I got to . What is this cake?! This is a biscuit with impregnation, strawberries around the edge, but inside custard. Well, since custard is best cooked on yolks, I decided to combine these two recipes in order to get the most delicate dessert at the end.
As a lover of waste-free production, I always try to adapt my recipes as much as possible. If I do Pavlova, then immediately to her lemon curd if I dry meringue, then I cook homemade mayonnaise. Here's my version - no loss.
So, how to make an angelic squirrel biscuit at home, a recipe with a photo step by step.
Ingredients:
- 6 proteins of the first grade (or 5 selected)
- 65 grams of flour
- 130 grams of powdered sugar
- a pinch of salt
- vanilla sugar (optional)
- lemon juice
Cooking:
The most important thing in this recipe is to properly prepare the meringue. There are a couple of rules for getting your whites whipped.
First, proteins must be fresh, room temperature, without a drop of yolks! Otherwise, they may not fluff up.
Secondly, proteins are afraid of water and fat. Therefore, dishes and whisks must be dry and before use they must be degreased by wiping their surface. lemon juice or vinegar.
Thirdly, it is better to use powdered sugar in your work, because sugar may not dissolve. In extreme cases, take fine sugar.
Bake only in metal molds, silicone ones are not suitable here. The biscuit clings to the walls during baking, and in the process of cooling it hangs “upside down”, so the silicone in this case set aside.
You need to cook in a form no more than 18-20 cm in volume, if you have a regular round form, and not for cupcakes with a hole, as in the picture. In that, you can safely cook this biscuit and in a larger volume.
Let's start making egg white biscuits.
Wipe the bowl and beaters with lemon juice or vinegar.
We put our proteins there with a pinch of salt.
Start beating at low speed, gradually increasing the speed.
As soon as the proteins have increased well in volume and a good foam has appeared, we begin to introduce our powder.
This should be done gradually, adding powder on a spoon, without ceasing to beat. We also add vanilla sugar (vanillin) there. If the powder is lumpy, then it must first be sieved.
The most important thing here is not to over-beat the whites. We do not need hard peaks, as when making meringue. As soon as clear marks from the whisk remain on the surface, stop.
Whipped squirrels should hold their shape, but still not have a sharp beak, that is, if you scoop up some of the squirrels with a whisk and lift it up, then the squirrels will sink to the side. If you beat the squirrels to elastic peaks, then the biscuit will turn out to be hard, like rubber.
While the whites are whipping, we need to sift the flour.
We introduce our sifted flour into whipped proteins, and gently mix it with a silicone spatula with movements from the bottom up.
This must be done confidently, and as quickly as possible, so that our proteins do not settle and retain all their airiness.
We pour our dough into a mold. We do not lubricate the form with anything! This is important, the dough must cling to the sides, otherwise it will not rise. I used a split ring for baking, with a diameter of just over 18 cm. I simply wrapped the bottom with foil. Better couple knock on the table once with a mold so that excess air comes out and there are no large bubbles left in the dough.
We put the biscuit to bake in a preheated oven at 180º for 30-35 minutes.
Do not open the oven for the first 20 minutes! Starting from the 25th minute, we check with a skewer, as soon as it comes out dry, we take it out. The finished biscuit should be springy. Attention, during baking, the biscuit will first rise, and then settle to the level at which it was originally. So don't be scared!
Now the most important thing is to properly cool it. To do this, put 2-3 glasses, or jars, on the table. And on top of them we turn over our form. In this way, our biscuit should completely cool down.
When cooled, it will settle a little and move away from the walls of the mold. You just have to walk a little with a knife around the edges and release it. Since I have a ring, there are no problems with pulling out the biscuit, if the oven is in an integral form, then tap the mold on the table a couple of times, the biscuit should come out of the mold itself. This biscuit can be used immediately in the preparation of desserts, it does not need to be wrapped in a film and put in the refrigerator for ripening.
Just look at the structure of the biscuit on proteins. Very porous inside, with a thin crust on the outside (about a mm), it looks like white sliced bread. I did not notice the egg smell, which made me very happy. The height turned out to be about 4 cm, which was just the ideal for me for 2 cake layers.
Yes, this biscuit is a little whimsical. And it is not suitable for everyday cooking until I cheat on my beloved.
But, it certainly has its advantages. He's incredibly soft! If you saturate it with syrup (or better, with my favorite impregnation - 3 milk), make a fruit layer and pour whipped cream on top, then something completely unrealistic will turn out. I would even advise you to go that route. You can make portioned desserts with such a biscuit - trifles. Or just serve in the form, soaked in syrup, watering on top berry sauce(preferably raspberry or something with sourness) and garnished with whipped cream. The only thing I want to add. The biscuit itself is sweet, so adjust the amount of sugar in the cream.
I got this angelic biscuit in the cake, this is how it looked there.
Still, it’s not for nothing that this biscuit is called the food of angels. I'm sure you'll definitely like it.
This great option disposal of the remaining proteins! If you also have questions about where to put the squirrels, then this recipe is perfect!
Bon appetit.
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