How to make a classic biscuit. A simple quick biscuit for a cake - let's not strain! Easy recipes for biscuits for the oven, multicooker, microwave

The classic biscuit recipe is used for pastries and cakes. traditional method cooking dessert involves cutting the biscuit into two cakes and soaking them various options cream. Thus, having prepared according to one cake recipe, but using different fillings, it turns out a wide variety of desserts.

Classic biscuit in the oven

This is the most easy recipe classic biscuit in the oven.

Ingredients:

egg - 4 pcs.;
vanilla - 0.5 pod;
salt;
sugar - 200 g;
flour of the highest grade - 150 g;
butter for lubricating the surface.

Cooking:

Divide the eggs into yolks and whites.
Salt the whites. Turn on the mixer at minimum speed, beat, gradually adding sugar and vanilla.
Mix the yolks.
When proteins turn into lush foam, pour the yolks on a spoon.
Sift flour through a sieve. Gently stir from bottom to top with a spoon.
Grease a 24cm springform pan with oil and dust lightly with flour. Fill with test.
Leave in the oven at 200 degrees.
After half an hour, carefully remove, cool. Transfer to a dish.

Cooking chocolate cake - step by step recipe

This is a fluffy biscuit that melts in your mouth. It will not leave indifferent any lover of sweets. And by soaking it with truffle cream, which resembles mousse in consistency, you will get a real cooking masterpiece.

Ingredients:

flour - 130 g;
egg - 3 pcs.;
instant coffee - 1 teaspoon;
sunflower oil - 6 teaspoons;
fat cream for whipping - 300 g;
sugar - 110 g;
chocolate - 120 g;
salt - a pinch;
sugar - 2 teaspoons for cream;
baking powder - 2 teaspoons;
vanillin - 1 package;
cream - 300 g for cream;
cocoa - 4 teaspoons;
water - 125 ml.

Muffin preparation:

Set the oven to 180 degrees.
Split the egg. Beat the yolk with half the sugar. Pour in oil. Mix.
Combine cocoa and coffee, pour boiling water. Keeping the air bubbles, connect the two masses.
In a bowl, mix the baking powder, remaining sugar and flour.
Connect with liquid mass.
Whip cream.
Mix with dough.
Line a baking sheet with parchment paper, carefully pour in the batter.
Place in oven. Carefully check the degree of readiness with a skewer, it should be dry.

Cream preparation:

Heat the cream, do not bring to a boil.
Pour the norm of sugar for the cream.
Break the chocolate, add to the pan, stir. The tile should completely dissolve. Cool down.
Whisk.
When the biscuit is ready, take it out. Cool down.
Cut lengthwise to make four cakes. Lubricate each part. Lay out in layers. Sprinkle with chocolate chips.

Delicious biscuit for 4 eggs in the oven

Using a minimum of products, you get a delicacy that is consumed as independent dish, or smeared with cream, you get a cake.

Ingredients:

chicken eggs - 4 pcs.;
wheat flour - 110 g;
vanilla sugar - 15 g;
granulated sugar - 170 g.

Cooking:

Break an egg. Place the yolk in a separate container.
Take a sieve. Sprinkle flour. Sift.
Pour half the amount of sugar into the yolks. Beat with a mixer. The mass will turn white and become larger.
Pour egg whites into mixer bowl, turn on medium speed.
Leave on until the egg whites are fluffy and soft.
Add sugar while continuing to beat.
Divide the protein mass into three parts. Transfer one to the yolks. Mix with a spatula.
Sprinkle flour. Stir.
Place the rest of the proteins, stir gently. You can’t mix the dough for a long time, air bubbles will collapse, the biscuit will rise poorly. During cooking, the dough rises a lot, so the mold should only be filled in 2/3 of the part.
Pour the mass into the mold.
Put in an oven with a temperature regime of 180 degrees.
Cook for half an hour. Do not open the door during cooking oven otherwise the cake will fall off.

Easy Honey Treat Recipe

In the usual sense, a honey cake is a set thin cakes soaked in cream. But this delicacy will be no less tasty with cooked biscuit cakes.

Ingredients:

granulated sugar - 200 g;
flour - 375 g;
chicken eggs - 5 pcs.;
honey - 6 tbsp. spoons;
soda - 1 teaspoon.

Cooking:

Turn on the oven for heating, setting the temperature to 180 degrees.
Place baking soda in a saucepan, add honey. Turn on the minimum mode on the stove.
While stirring, wait until the mass increases.
Pour in sugar.
Turn on the mixer. Whisk.
Pour the darkened honey mass into a bowl with eggs. Whisk.
Sprinkle flour. Stir.
Pour into mold. Put in the oven.
Cut the finished biscuit, soak with any cream.

Cakes in a hurry in 5 minutes

This biscuit will definitely turn out for everyone and very quickly.

Ingredients:

flour - 120 g;
cocoa powder - 4 teaspoons;
sugar - 125 g.
butter - 110 g;
soda - 0.5 tsp;
egg - 3 pcs.;
vanillin.

Cooking:

Melt the butter, you can use the microwave.
Pour sugar into a bowl. Pour in the eggs. Whisk.
pour slaked soda, vanilla. Stir.
Pour in oil. Mix.
Pour in the sifted flour. Whisk.
Add cocoa.
Pour the batter into an ovenproof dish.
Place in the microwave.
Enable maximum mode.
Leave in the switched off oven for another three minutes.
Top with chocolate and quick delicious treat ready.

on boiling water

Easy to prepare, tender biscuit will help to prepare a delicious treat.

Ingredients:

egg - 4 pcs.;
boiling water - 3 tbsp. spoons;
sugar - 250 g;
baking powder - 1 teaspoon;
flour - 150 g;
oil - 6 teaspoons.

Cooking:

Line a 24cm tin with parchment paper.
Place the eggs in a container, add sugar. Whisk.
Pour in baking powder. Mix.
Pour in the flour.
Fill with oil. Whisk.
Pour in boiling water. Stir.
Pour into the form.
Place in oven, install temperature regime 180 degrees.
After half an hour, check readiness with a toothpick. Its dry surface ensures that the muffin is ready.

On sour cream

Delicate and dense biscuit is used to make cupcakes.

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.

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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

Brush the inside of the pan 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.

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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.

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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?

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

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 relevant 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 recipe for making a 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 baked goods 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 dough products. 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

Only chilled eggs are used for cooking.
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.
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.
Sugar for biscuit is used finely crystalline. Large crystals poorly soluble in egg mass.
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.
We use wheat flour premium. Before adding it, saturate it with air. To do this, it must be sieved.
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.
As soon as the flour is distributed in the egg mass, you need to stop kneading the biscuit dough.
Pour the dough into a mold, which is greased with butter and sprinkled with flour.
Since the biscuit will increase in volume during baking, you need to fill the form by 3/4 of the volume.
The oven must be preheated for baking.
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.
We check the readiness of the biscuit with a wooden skewer.
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.

Cooking biscuit dough

I have never had such a tall biscuit!

Even when I baked a biscuit according to the classic recipe, where it is necessary to carefully separate the proteins from the yolks, beat until intoxicating ... this is not required here, which is very convenient, and the result exceeds the wildest aspirations!

Actually the dough for this simple biscuit prepared exactly the same way as for apple charlotte. Only the ingredients need twice as much.

And it turns out high fluffy cake from which you can build a huge cake for the whole family!

Another recipe for a very tasty, tender, fluffy biscuit appeared on the site - on starch, if you are interested, you can try both for comparison :)

Ingredients:

For a 24 cm form:

6 eggs;
1 cup of sugar;
1 glass of flour;
1 teaspoon baking soda(or 1.5 tsp baking powder);
1 tablespoon 9% vinegar or lemon juice.

Now the recipe is in video format! 😀

How to bake:

We break the eggs into a high bowl (it is not necessary to separate the yolks, as I already noted), pour a glass of sugar and beat with a mixer until a lush, light, thick mass is formed. It will take 1.5 - 2 minutes. Important! You need to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5 ... (my mixer has 5 speeds, each with half a minute or a little more). Look at the consistency of the foam, it should become thick, light, when traces of the mixer beaters begin to remain, that's enough :)

Here's how to beat the eggs for the biscuit dough:

Pour a spoonful of soda on top, extinguish it with vinegar and mix. Attention - update! I read an article where it says that soda should be mixed with dry foods (flour), and acid to extinguish it (vinegar, lemon juice) - with liquid ingredients. And it is impractical to extinguish it in a spoon or on the surface of the dough, since the whole carbon dioxide, which creates bubbles, goes into the air, and not into the dough. And since there are no liquid ingredients in this biscuit, except for eggs, I switched to this recipe for baking powder :) I mix it with flour and sift it all together into the dough.

Then gradually add a glass of sifted flour, carefully, but carefully mix with a spoon.

For clarity, here is a gif-image of how to properly mix the biscuit dough:

It is best to bake a biscuit in a detachable form, the bottom of which is covered confectionery parchment or tracing paper, greased sunflower oil. It is most convenient to lay the paper on the bottom of the form, put on and fasten the sides, and then cut off the excess paper along the edge. Lightly grease the inner sides of the form too. vegetable oil so that the biscuit does not stick. But it is not necessary to lubricate too generously: the greasy walls of the mold can prevent the cake from rising.

Better yet, grease the mold with a thin layer of soft butter and sprinkle with flour. Fat will not allow the biscuit to stick, and the thinnest layer of flour will allow biscuit dough it is good to rise, strengthening the adhesion of the dough to the surface of the form due to its texture.

Pour the dough into the mold. This is how a properly prepared biscuit dough pours: it spreads with a wide ribbon.

We put in the oven. The original recipe says to put it in a cold one, but I always put such a dough in an already well-heated oven. It seems to me that otherwise the cake will not fit. And I don't want to take risks and try something.

So, put the form in an oven preheated to 180C and bake at the same temperature until cooked.
And since the cake is high, it will take about 45-60 minutes. From time to time, you can slightly open the door and quietly look into the oven. If the cake is browning around the edges, and the middle is liquid - slightly reduce the heat so that the middle is baked. Just don’t turn it down sharply, otherwise the biscuit will “sit down”. If the cake looks ready, test it in the center with a wooden stick. Is there any dough left on it? Excellent - the biscuit is ready!

We take out the form from the oven, give the cake for 10 minutes to cool, then, carefully cutting the edges with a knife, open the form. Turn the cake over onto the lid large pot, with a quick movement, remove the paper from the bottom and turn it back onto a dish.

posh tall biscuit ready! When it has completely cooled down, ideally the next day, you can cut it with a sharp wide knife into 2-3 cakes, choose a cream and build a big delicious cake!

One of the most common cakes is the biscuit cake. It is easy to prepare, unless, of course, you make a culinary masterpiece out of it and takes a little time.

Moreover, ready biscuit cakes can be purchased at the store, and this will free you from the need to bake biscuits.

If you want to make a cake from start to finish with your own hands, then first I will tell you how to bake a cake biscuit at home. This does not require a lot of time, effort and special products.

This is going to be a classic biscuit.

How to make a classic sponge cake

I will tell you the recipe for a classic biscuit, it always turns out tall, fluffy and tender.

To prepare it, we need - 6 eggs, 230 grams of flour, 180 grams of sugar, 2 teaspoons of baking powder, vanilla or vanilla extract

First we need to separate the whites from the yolks.

Add a pinch of salt to the egg whites and beat on medium speed.

Proteins should make a fluffy mass

Add half the sugar and continue beating

This should be done before the so-called "sustainable peaks"

Add the remaining sugar to the yolks and beat until the mass brightens and increases in volume.

The result should be something like this

We spread the yolks in a bowl, add the proteins to them and with gentle movements from the bottom up, mix

Add the baking powder to the flour, sift it and sift it again, add in portions to the egg mass

Knead the dough in a circular motion, adding vanilla. As soon as the dough becomes homogeneous, stop kneading, otherwise it may become liquid.

A baking dish can be greased with vegetable oil and sprinkled with flour, or lined with baking paper

We spread the dough in a mold, we will bake one big biscuit, and then cut it into pieces, you can divide the dough and bake the cakes separately

We put the form in the oven, preheated at 180 degrees for 35 minutes, readiness can be checked with a stick stuck in the middle of the cake, it should remain dry and clean

Leave the finished biscuit in the open and turned off oven for 10 minutes, then carefully remove it from the mold and leave to cool.

The cooled biscuit is best wrapped in cling film and refrigerate for a while

With a large knife, it is easily cut into pieces, inside it turns out to be lush, porous.

How to bake a chocolate biscuit

To prepare it, you need a mixer or a whisk; it is not recommended to beat the egg mass with a fork

Necessary ingredients for making a biscuit

As well as in classic version making a biscuit (see), separate egg whites from the yolks and beat them separately - the whites until foamy, and the yolks until light and increase in volume.

Divide the volume of sugar in half, add to the proteins and yolks and beat them again.

Add to whipped proteins, whipped yolks and mix at low speed with a mixer.

Add in the sifted flour

At the end, mix the rest of the flour with 2 - 2.5 tbsp. tablespoons cocoa, sift together with flour

In a circular motion, mix with a wooden spatula until smooth

The dough must be completely coffee color, the volume of mass will decrease slightly

Melt a tablespoon of butter in the microwave, set aside a couple of tablespoons of dough in a separate small bowl, pour the butter into it, mix thoroughly and return to total weight test, mixing everything.

If the oil is poured into the whole dough at once, you will have to stir it for a long time, and it may settle

Will do without adding oil classic biscuit adding, we get creamy