How to make a regular biscuit. Lush biscuit - a classic recipe and simple

Biscuit - universal baking for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, they are used as the basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by the technology of preparation. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it causes the dough in the oven to rise, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. So to get proper biscuit, you need to beat the eggs well, adding as much air as possible, mix the dough, trying not to lose the added air, and then bake it properly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of professional confectioner Oleg Ilyin!

What do we bake from?

FLOUR

Biscuits are baked thanks to the process of gelatinization of starch - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace a part wheat flour starch - the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, confectioners often make biscuits with nuts - it turns out very tasty!

EGGS

Without which, in principle, it is impossible to bake a biscuit - so it is without eggs. It is the eggs that give it both splendor (when beating) and strength (when baking). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For a biscuit, take regular sugar, preferably with small crystals. They dissolve faster, respectively, and the eggs beat better with them.

Basic biscuit recipe

There are many options for a biscuit, but it’s worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if using) - it is saturated with air and then it is better mixed in the dough. Separate the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), while using a large bowl for proteins, and a medium-sized bowl for yolks.

Please note that the forms and baking sheets for biscuits must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. Biscuit dough settles quickly, and finished goods from the settled dough they turn out low and sticky.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.

3. Wash and dry the whisks and beat the whites at maximum speed until the mass is white and thick. Mixer attachments should leave a clear, non-blurring mark. Only now add the remaining sugar and beat further until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and mix very gently with a spoon so that the mass becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and lower it sideways into the middle of the bowl. Swipe the convex part of the spoon along the bottom (towards you), then up the wall of the bowl, continue moving over the dough and again lower the spoon into the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and gently mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not mix too long, as the dough may become too dense.

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As soon as the lumps of flour have disappeared, stop. Pour the dough into a mold, smooth the surface and place in the oven.

publishing house "Mann, Ivanov and Ferber"

What to add?

Butter is often added to the biscuit. To do this, it is melted, cooled and poured as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How to prepare a form?

There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter what form you bake in, and sometimes it matters.

Method number 1

Lubricate the inside of the mold with softened butter(The melted butter will run off and not evenly coat). Pour a spoonful of flour and, shaking the form, distribute the flour first along the sides of the form, and then along the bottom. Tap the mold well to pour out the excess flour.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the mold wall and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto a wire rack, it will easily come out, while the slide will be at the bottom, and the top will be completely even.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the mold, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “hill” will settle, thus, when cooling, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, very carefully run a knife along the walls, separating the biscuit, and remove the mold. The baking paper is removed before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; Do not use silicone molds.

Method number 3

Do not grease the mold and do not put baking paper on the bottom.

publishing house "Mann, Ivanov and Ferber"

This method is suitable for the lightest and tender biscuits, which are deposited upon cooling under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the form is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the form, it does not fall out, but it does not settle under its own weight either. Please note that in this case it is important to choose the right size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the form; silicone molds are not suitable for such baking.

Bakery

Always preheat the oven to 180–200°C in advance. It is desirable to bake biscuits on the middle level of the oven, you can use convection. Try not to open the oven during the first 15 minutes of baking so as not to cool the air. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no sticky dough on it. You can also press with your palm finished biscuit resilient and durable.

IMPORTANT!

So that the biscuit does not get wet during impregnation, is strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a biscuit in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air is dry in the kitchen, you can remove the biscuit into a bag after complete cooling.

publishing house "Mann, Ivanov and Ferber"

How to cut a biscuit?

One four-egg biscuit, baked in a 20 cm diameter pan, can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.

Lay the biscuit upside down - it is very flat and your cake on top will be flat too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a substrate, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade is very suitable.

Use a knife to mark cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the notch and cut, gently turning the biscuit and pressing the knife against bottom cake, it should go exactly along the intended line.

Problems?

1. Too much batter- Poorly whipped whites or yolks, the dough was stirred for too long;
2. The biscuit does not rise well - the dough was stirred for a long time, the eggs were beaten badly, too cold oven;
3. The biscuit sagged heavily after baking - the dough was badly baked, there was little flour or starch;
4. Biscuit donkey in the oven - too hot oven;
5. Biscuit crumbles a lot - too much starch.

Greetings, friends! How are you doing? I thought how useful post make you happy this time. I wanted something milestone that would be the starting point for the new baking season. And I decided that it would be not one, but THREE of my most delicious and simple biscuit for the cake. According to these recipes, I get the most airy and fluffy biscuits.

I want to warn you right away that I NEVER use baking powder, soda, kefir, sour cream, milk and other unnecessary, in my opinion, things in my biscuits. Eggs give splendor to a biscuit. More precisely, the air with which we saturate them. But only. Properly and well beaten eggs will give you the perfect sponge cakes for your cake.

I use all the biscuits below very often and vary them depending on textures, which I want to get, since all these biscuits taste more or less the same.

I highly recommend you try everything. listed recipes and only then stop at one. All of them are absolutely simple, I would even say primitive. But this is the whole beauty: when from the most elementary ingredients with a minimum of time costs, we get the perfect biscuit.

So, how to quickly prepare a simple and magnificent biscuit for a cake at home according to a classic recipe with step-by-step photos.

1. Fluffy biscuit without protein separation

You may have noticed that I use this recipe in my cakes most often. I don't know, I somehow got along with him.

Ingredients:

• eggs, room temperature- 225 gr. (≈4−5 pieces)
• sugar - 150 gr.
• salt - 1 pinch
• vanilla sugar- 8-10 gr. (stunned sugar with natural vanilla at Dr. Oetker )
• flour - 75 gr.
• cornstarch - 75 gr.
• butter - 20 gr.

Step by step recipe:

2. Simple biscuit with egg separation

I usually cook this biscuit in separate cakes, depositing it with a spiral of pastry bag, and I call him "savoyardi". You can see the process of making such biscuits. But it can also be prepared in a split form, as shown below.

Required products:

For a form with a size of 22-24 cm. When changing the size of the forms, the baking time of the biscuit will also change.

• egg yolks, room temperature - 80 gr. (≈4 pcs.)
• egg whites, room temperature - 120 gr. (≈4 pcs.)
• salt - 1 pinch
• sugar - 110 gr.
• vanilla sugar - 8 gr. ( buy here )
• flour - 115 gr.

*Half of the flour can be replaced with cornstarch.

Step by step preparation:

3. Classic chocolate biscuit

I decided to give you a bonus and chocolate biscuit. This is the most basic biscuit recipe ever. We simply replace part of the flour with cocoa. But it still turns out very lush and extraordinarily tasty.

We will need:

For a form with a size of 22-24 cm. When changing the size of the forms, the baking time of the biscuit will also change.

• eggs, room temperature - 4 pcs.
• sugar - 120 gr.
• flour - 100 gr.
• cocoa - 20 gr.

Cooking:

1. Preheat the oven to 200º. We cover the bottom of the form with a diameter of 24 cm parchment paper.
2. In a mixer, beat the eggs until foamy, then add sugar in a thin stream and beat until light lush mass 5-10 minutes.
3. Separately, mix flour with cocoa and sift into beaten eggs.
4. Gently mix with a slotted spoon or spatula from the bottom up until the flour and eggs combine and until the mixture disappears.
5. We shift the dough into the prepared form and bake in an oven preheated to 200º for 30 minutes.
6. We check the readiness of the biscuit by pressing a finger: if the biscuit, after pressing in the center, has taken its previous shape, then it is ready.
7. We take out the biscuit and cool on the wire rack directly in the form.
8. After cooling, wrap the biscuit cling film and leave in the refrigerator for several hours or overnight.

Here instead of step by step photos I made a short video for you:

See you soon and have a successful baking season!

Olya Afinskaya

Help bake better

Many even experienced housewives are afraid to approach baking, because a lot of prejudices and fears are associated with it: what if the dough does not rise, the yeast does not disperse, or the filling will leak out? It is better to start your dessert preparation experiments with a regular biscuit cake (it is also called French), which consists of only three components.

How to make a classic biscuit

The dough for this pie is whipped instantly. The classic biscuit recipe is convenient in that it is easily transformed. It is allowed to add ingredients (sugar, flour and eggs) in any order - it will still turn out delicious. However, each experienced hostess has its own tricks for preparing this dish: for example, someone beats the whites with a whisk separately and adds to the dough only at the end.

Additional components depend on personal preferences: you can add apples (then you get charlotte), pears, peaches or other fruits, you can use cocoa powder or melted chocolate, you can add spices (cinnamon, vanilla, cloves). Sometimes starch is added to make the dough more elastic and suitable for making pies with fillings (for example, for the famous "Drunken Cherry").

Food preparation

The splendor of the dish depends on how quality eggs you use when cooking. Give preference to large village ones. If the yolk is not very large, 3-4 pieces are enough for a standard pie. If the egg is such that there is almost no protein left in it, it is better to use five pieces. Flour for making a lush cake also needs high-quality wheat flour. Before kneading the dough, it is recommended to sift it through a fine sieve.

Classic biscuit recipes

Although it is generally accepted that biscuit cake is a dish with a well-established, all famous recipe, every hostess has own secrets and habits. If you are inexperienced, you can memorize two or three of the most popular cooking methods, and then change them to suit your own tastes. In addition, even a dessert prepared on a standard dough does not have to be baked in the oven: some housewives do sponge cake in a frying pan or using a slow cooker.

In the oven

A delicious and simple recipe for a classic biscuit in the oven can be mastered even by a little girl. Before you start cooking, make sure that you have a mixer at your disposal (preferably with two whisks) and a convenient metal or silicone one. Then the question of how to cook a biscuit cake will not arise.

Ingredients

• eggs - 4-5 pcs.;
• flour - 1 cup;
• sugar - 1 cup;
• vanillin - a pinch.

Cooking method

1. Separate the whites from the yolks.
2. Whisk the egg whites with granulated sugar until a dense cap appears, then add the yolks one at a time.
3. Slowly add a glass of flour to the dough. It should be very similar in texture. thick sour cream. Add vanilla.
4. Lightly grease a baking dish.
5. Pour the dough and put in the oven, preheated to 190 degrees. Bake 40 minutes.
6. Ready fluffy cake can be sprinkled with powdered sugar or cinnamon.

In a slow cooker

Many modern housewives have already learned how to cook a delicious classic biscuit in a slow cooker. If you have a comfortable Appliances, then even birthday cake won't take too much time and effort. Although the preparation technology the simplest baking often passed down from generation to generation, progress changes it a little - here is a modern biscuit recipe:

Ingredients

• eggs - 4-5 pcs.;
• flour - a glass;
• sugar - 250 grams;
• baking powder, vanillin - a pinch each.

Cooking method

1. Prepare the multicooker bowl: grease it with fat.
2. Beat the eggs (it is advisable to take them out of the refrigerator in advance and let them warm up to room temperature) with sugar until foamy.
3. Carefully add flour under the mixer blades, then baking powder and vanilla.
4. Pour the dough into the bowl (as in the photo). Put on the baking mode and leave for an hour.

Chocolate

Making a classic chocolate biscuit step by step is no more difficult than any other. The simple algorithm has only a few differences from the basic recipe. based on chocolate biscuit dough you can make an elegant birthday cake - for example, "Sacher" or " drunken cherry". The addition of nuts makes biscuit cake into a real chocolate brownie.

Ingredients

• eggs - 4-5 pcs.;
• cocoa - 50 grams (or two bars of dark chocolate);
• flour - a glass;
• sugar - a glass;
• a handful of walnuts.

Cooking method

1. Separate the whites from the yolks.
2. Leave the whites in a separate bowl, and beat the yolks with sugar and flour until foamy.
3. If you are using cocoa powder, add immediately. If not, then melt the dark chocolate in a water bath and mix immediately.
4. Let the mixture cool down.
5. Beat egg whites until sharp scallops.
6. When the mixture has cooled, gently fold in the whites with a spoon (as in the photo).
7. Put the dough into the prepared form and place in the oven, preheated to 190 degrees.
8. Bake 50 minutes.

Custard - a classic recipe for a biscuit

It is often customary to smear cakes based on biscuit dough with cream, cutting the cake in the middle. The most popular layer is custard, with which you can cook a classic French cake. Each housewife has a simple recipe for such a cream for her favorite biscuit, but at first you can take the most common option as a basis.

Ingredients

• milk - 250 g;
• eggs - 3 pcs.;
• sugar - 250 g;
• flour - 3 tablespoons;
• a pinch of vanillin;
• butter - 200 g.

Cooking method

1. Boil milk with sugar and vanilla in a saucepan.
2. When it boils, reduce the heat and add flour and eggs, whisking continuously with a mixer.
3. Check the consistency: the cream should move away from the walls of the saucepan.
4. Cool it down.
5. When the cream has cooled, add the butter with a mixer.
6. Ready cream you can layer the biscuit cake to make it look like in the photo.

Video

Biscuit dough is the classic and most common version of cake layers and other desserts that we are used to using. In fact, there is nothing difficult in preparing a biscuit, and any cook can make it on their own at home with a minimum of effort.

Classic biscuit dough

This biscuit dough is suitable for almost any kind of cakes.

What you need:

• chicken eggs - 4 pcs.;
• sugar - 150 g;
• flour - 100 g;
• vanilla sugar - 1 teaspoon.

First of all, we prepare everything necessary ingredients. We take a form of small size and a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. The flour needs to be sifted a couple of times so that there are no extra impurities in it. The whites are separated from the yolks. Be very careful while doing this.

Mix the yolks in a separate bowl with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.

Add 1/3 of the whipped protein to the yolks, mix gently with a spoon and pour flour into it. Mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the form, level and bake for half an hour. Temperature 180 gr.

In a slow cooker

And again, the owners of multicookers can rejoice, because they are able to make biscuit dough using the miracle of technical thought. Multi-glasses are indicated as a measure of weight in the list of ingredients.

What you need:

• flour - 1 cup;
• chicken eggs - 4 pcs.;
• drain. oil - 20 g;
• sugar - 1 cup;
• vanilla sugar - 1 teaspoon.

Separate the yolks and beat the latter until peaks form. Add the yolks and both sugars one by one and continue to beat with a mixer. Gently add flour to the mixture, mix with a spoon or spatula.

After that, grease the multicooker bowl with a piece of oil and carefully pour the dough into it, leveling the surface. Biscuit cakes are cooked in the "Baking" mode for about an hour. The result will be fluffy base, which can be used to create any dessert.

Biscuit for 4 eggs in the oven

To make the 4 Egg Biscuit Cake, you will need the following ingredients:

• flour - 1 cup;
• sugar - 1 cup;
• rast. oil - 1 tbsp. spoon;
• chicken eggs - 4 pcs.

All eggs are broken into a bowl at once, and sugar is poured out. Important point: the surface of dishes and any objects in contact with the dough must be dry. The appearance of even a drop of moisture in the biscuit is not acceptable, otherwise it will not rise.

Beat the mixture until the sugar is completely dissolved, and at the same time pour a little flour there. Knead the dough carefully. We cover the parchment in a baking dish, greased with oil, pour the dough into it and put it in the oven for 40 minutes.

On sour cream for cake

What you need:

• flour - 2 cups;
• sour cream - 1 cup;
• chicken eggs - 5 pcs.;
• sugar - 1 cup;
• drain. oil - 20 g;
• soda - ½ teaspoon.

The yolks are separated from the proteins and mixed with sugar. After that, sour cream is added to them. The mixture is thoroughly mixed. Pour into the resulting mass of flour. Separately, beat the whites to stable peaks and combine them back with the yolk component.

In a greased form, bake a biscuit for about 45 minutes at a given temperature of 180 gr. Ready dessert can be divided into several identical cakes and used to make a cake with any filling.

Boiled brew

Boiled choux pastry is one of the non-standard options biscuit preparation. Be sure to try it with the following step-by-step recipe!

What you need:

• chicken eggs - 4 pcs.;
• sugar - 1 cup;
• flour - 1 cup;
• baking powder - 1 teaspoon;
• rast. oil - 3 tbsp. spoons;
• boiling water.

First of all, we set the oven to warm up to 180 gr., Since the preparation of the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Eggs are beaten with sugar until frothy. white color.

Flour and baking powder are sifted through a fine sieve into an egg-sugar mass. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough to the form. Wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the cake with a toothpick.

Biscuit cakes in a hurry in 5 minutes

A biscuit in 5 minutes will turn out even with a kitchen amateur. This recipe is so simple that it is almost impossible to mess it up.

What you need:

• chicken eggs - 3 pcs.;
• drain. oil - 50 g;
• sugar - ½ cup;
• flour - ¾ cup;
• baking powder - 1 teaspoon;
• cocoa - 2 tbsp. spoons;
• vanilla sugar - 2 teaspoons.

Eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanilla, cocoa powder, melted butter and baking powder to the mixture. At the end put the sifted flour.

We take a special glass that can be used in the microwave and put it right in the middle of the bowl with biscuit dough, having previously filled it with water. This will help the cake bake more evenly.

We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after that we keep it on heating for another couple of minutes. The finished biscuit can be smeared with honey or chocolate.

How to make on kefir?

Kefir biscuit is simple and delicious option home baking which can be submitted to festive table or regular tea.

What you need:

• chicken eggs - 3 pcs.;
• drain. oil - 100 g;
• flour - 2 cups;
• kefir - 1 glass;
• sugar - 1 cup;
• vanilla sugar - 1 teaspoon;
• salt - 1 pinch.

Beat eggs, melted butter and sugar in a bowl until smooth. Then flour mixed with baking powder, a pinch of salt and vanilla sugar are added. Beat the mixture again with a mixer at medium speed. Pour kefir last, mix with a wooden spatula. The result should be a dough that resembles in consistency the one used to make pancakes.

Do not forget to preheat the oven to 200 degrees. The form is greased with oil, covered with parchment paper and the dough is poured into it. We make sure that it is evenly distributed over the surface. We bake for 40 minutes and at the same time constantly check the readiness with a skewer or a toothpick.

No added eggs

Need to urgently cook biscuit cakes, but there are no eggs at home? Do not despair! After all, you can use the recipe, where you can not add them.

What you need:

• flour - 200 g;
• sugar - 200 g;
• baking powder - 1 teaspoon;
• rast. oil - 100 ml;
• lim. juice - 2 tbsp. spoons.

We heat up first of all to 180 gr. oven, and cover the bottom of the form with parchment paper. Mix flour, sugar and baking powder in one bowl, oil, lemon juice and 200 milliliters of warm boiled water in another.

Carefully pour the liquid component into the dry and mix thoroughly.

As soon as the mass becomes homogeneous, immediately pour it into a mold and set to bake for half an hour.

A delicious biscuit without eggs is ready!

Chocolate sponge cake dough

What you need:

• chicken eggs - 6 pcs.;
• flour - 100 g;
• sugar - 100 g;
• baking powder - 1 teaspoon;
• cocoa - 2 tbsp. spoons;
• vanilla sugar - 1 teaspoon;
• drain. oil - 20 g.

Separate the yolks and beat them together with sugar. Please note that how fresh eggs- the tastier the biscuit will be. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.

What you need:

• chicken eggs - 2 pcs.;
• drain. oil - 50 g;
• flour - 1 cup;
• honey - 2 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• baking powder - 1 teaspoon;
• salt - 1 pinch;
• fat sour cream - 0.5 kg;
• boiled condensed milk - 1 can;
• milk chocolate - 50 g;
• walnuts.

Mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, then send to boil for water bath, stirring constantly. When the mixture visually increases in volume, the dishes are removed from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.

To prepare the cream, beat the sour cream and the remaining sugar at medium speed. We heat the oven to 180 gr. and alternately bake the cakes for 10 minutes. They should be very thin, so when rolling out the dough, we visually control the size. Every new cake smeared with cream, and the third and sixth in a row additionally boiled condensed milk. The sides of the cake are smeared with the rest. Decorate the resulting dessert on top grated chocolate and walnuts.

Creams for biscuit cakes: options

As a rule, a cake without cream is no longer a cake. In this matter, only your imagination and taste preferences can limit you.

With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.

Below you can find a list of the most popular supplements.

1. Butter cream. Its preparation will not be difficult. Need heavy cream(33.35%) and mixer. We beat the product at the highest speed, after which we fill it with a confectionery syringe.
2. Protein cream. It is also very easy to prepare. Need a couple egg whites and sugar. With a mixer at medium speed, the eggs are beaten until peaks form and after that they can be used directly for the layer of the cake.
3. Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, a teaspoon is added lemon juice and some water. The mixture is cooked over medium heat. We determine the degree of readiness by picking up the cream in a teaspoon. The thicker the stream, the better.
4. Sour cream. This cream is tastier than creamy and not so high-calorie. However, for its preparation it is necessary to use sour cream, where the fat content is at least 30%. The recipe is simple to disgrace - just beat the product at a high mixer speed. Experienced confectioners It is advised to use the cream immediately after preparation.
5. Butter cream. This option is used more for decoration than for use. Just take fatty butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick homogeneous mass is obtained.

Biscuit dough is quite capricious and not everyone knows how to work with it. There are many secrets that you need to know and follow in order to succeed. Today we will talk about them and prepare the perfect biscuit dough at home. If you follow all the tips from this article, then biscuit baking will always be lush, porous and tasty. Others can be found in the corresponding section.

I baked my first biscuit at the age of 9. He was not as lush as I wanted him to be. And I started experimenting. I studied, changed recipes, tried new techniques. For a year I achieved results that suited me quite well. I remember my mother praised me and admitted that even her biscuit did not turn out so magnificent. But her other pastries were chic and it was she who instilled in me a love for pastries.

Mom taught me how to cook a lot of what I can do. Now it was my turn to share my secrets. Mom does it too wonderful pastries from biscuit dough. Like I said, it's all about the secrets and the recipe.

Types of biscuit

To bake a biscuit, first you need to figure out what types of biscuit dough are and how they differ from each other.

Classical

This is the one we cook most often. He has the simplest set of products: eggs, sugar and flour. Sometimes starch is also used in it. This basic recipe is very popular due to the ease of preparation, as well as the use of simple and available ingredients. We will talk about it in more detail at the end of the article. There I will share my proven cooking recipe. classic biscuit.

Angelic

This biscuit differs from others in that the dough is kneaded on whipped proteins with sugar, a spoonful of water and a pinch of citric acid. After adding flour, the dough is baked. Ready-made pastries of a beautiful white color with tender crust. A thin piece of such a biscuit looks like the wings of an angel. It turns out to be just as weightless, white and tender. Yes, yolks are not used in the test.

chiffon

This pastry gets its name from its slightly moist, smooth surface. It's all about vegetable oil, which is part of the products for the test. This biscuit is most often used for making multilayer cakes, as pastries keep their shape perfectly.

Viennese

Butter is used to make this biscuit. The yolks are not whipped with sugar, but are ground with soft butter, after which they are already mixed with whipped proteins and flour. This biscuit is the basis for making Sacher cake. Read about it on my blog pages.

Biscuit Genoise, or Genoese

For this biscuit, beat the yolks together with the proteins with sugar. Add the melted butter to the fluffy egg mass. And only then add flour, part of which needs to be replaced with nut flour. It turns out fragrant pastries, which serves as the basis for cakes.

Dacquoise

This pastry can be considered a kind of biscuit, although outwardly it does not quite look like it. As part of this baking, you will not find wheat flour, as it is completely replaced by nut flour (hazelnut, pistachio, etc.). To prepare the dough, you still need proteins, sugar and powdered sugar. Small meringues are baked in the form of cookies, from which the French prepare chic desserts.

Biscuit Gioconda

For this baking use 1 part wheat flour and 1 part nut flour. The recipe often uses butter. The most popular among the French is the almond Mona Lisa.

Biscuit dough secrets

1. Only chilled eggs are used for cooking.
2. Proteins can not be separated from proteins and whole eggs can be beaten with sugar. This is a little easier than separating the proteins from the yolks and whipping the yolks with sugar separately, and the proteins with a pinch of salt and citric acid. In the latter case, the biscuit turns out to be a little more magnificent.
3. The bowl in which the eggs are beaten should not be greasy. It is better to rub it with a slice of lemon (or vinegar) to remove even a hint of fat.
4. Sugar for biscuit is used finely crystalline. Large crystals poorly soluble in egg mass.
5. Beat eggs with sugar for about 10 minutes until persistent peaks. The egg mass should increase in size by 6-7 times. Only then ready-made pastries turns out lush.
6. We use wheat flour premium. Before adding it, saturate it with air. To do this, it must be sieved.
7. Knead the flour with a spatula, not with a mixer! The movements should be smooth, but sure, so as not to destroy the air bubbles in the dough.
8. As soon as the flour is distributed in the egg mass, you need to stop kneading the biscuit dough.
9. Pour the dough into a mold, which is greased with butter and sprinkled with flour.
10. Since the biscuit will increase in volume during baking, you need to fill the form by 3/4 of the volume.
11. The oven must be preheated for baking.
12. We bake the biscuit dough immediately after kneading. Every second, the air bubbles in the dough are destroyed and if you do not immediately send it to bake, the biscuit may not work out.
13. We check the readiness of the biscuit with a wooden skewer.
14. To make the finished biscuit easier to pull out of the mold, it must be left after baking for 2-3 minutes to cool upside down.

Cooking classic biscuit dough at home

Biscuit dough recipe with photo

To prepare a classic biscuit in a cold way, the following products are needed:

• eggs (6 pcs)
• wheat flour (1.5 cups)
• sugar (1 cup)

Sometimes starch is also added. Then the proportion of flour is changed and 1.2 cups of flour and 0.3 cups of starch are added. Starch is most often added when the roll is baked. Starch allows you to bake more elastic dough, which can be twisted after cooking.

Preparation of biscuit dough