The recipe for a classic biscuit for a cake includes only 3 components: eggs, sugar and flour. Nothing else! And what magic turns simple products into a delightfully light and airy dessert? Today we will learn this culinary magic together!
The recipe for a classic biscuit
Ingredients:
- eggs - 6 pcs .;
- sugar - 200 g;
- flour - 200 g.
Preparation
Let's look at the easiest way to make a classic biscuit. We start with eggs, they must be necessarily chilled. Separate the proteins from the yolks. Whisk the whiskers until the bowl with them can be turned upside down, and the contents will remain inside! Continuing to beat, very gradually - in about 10 receptions, we introduce sugar. Separately we will work with a mixer and with yolks, but only a couple of minutes, until they light up slightly.
We squeeze the flour into squirrels, spread the beaten yolks and very gently, with a shovel, mix it - from the bottom up, from the edge to the middle. The minimum of movements. The dough should get pretty thick.
Tip: if you want to make chocolate from a classic biscuit, replace a part of the flour with sifted cocoa powder.
In a split form at the bottom cut out a circle of bakery paper, nothing it does not lubricate. We spread the dough, carefully level it. It should not take more than 2/3 of the form. The correct biscuit grows in volume by one and a half times. We send for half an hour in the oven heated to 180 degrees, and the first 20 minutes to open and watch how our biscuit is categorically impossible. He can fall from such excessive attention. Biscuit is ready if it starts to lag behind the walls and becomes a brown shade. Remove it from the oven immediately, so that it does not dry out. But you do not need to extract it from the mold until it cools completely.
Advice: biscuit is much easier to cut into individual cakes , if you first give it "stale" under the towel 8-12 hours.
The classic biscuit for the cake is a little dry, and it is better to impregnate it with some syrup.
For the same recipe, you can bake a classic biscuit in a multivariate. We pre-lubricate the bowl, put the dough into it and turn on the "Baking" mode for one hour. After we give the biscuit completely cool down and extract it from the multivark.
Chiffon biscuit
Ingredients:
- eggs - 2 pieces;
- egg white - 2 pcs .;
- flour - 2/3 items;
- sugar - 100 g;
- milk - 1/3 of a century;
- vegetable oil (refined) - 2 tbsp. spoons;
- lemon peel - 1 tbsp. a spoon;
- vanillin - 1 pinch;
- baking powder - 1,5 tsp.
- salt - 1 pinch.
Preparation
Separate the proteins from the yolks. We beat the main and additional proteins from Art. a spoonful of sugar until strong peaks. Warm the milk to room temperature and mix it with yolks, butter and zest. Beat the mixer until the weight brightens. Here we sift flour with salt, add vanillin, sugar and yes-yes - baking powder in biscuit! Despite the doubled amount of proteins, the oil will not allow the test to rise and without an additional baking powder it is indispensable.
Manually, a spatula, we mix everything up to homogeneity. We introduce proteins in parts.
Unlike the classical, chiffon biscuit is more dense and delicate, therefore does not need additional impregnation. Even without a cream, he is self-sufficient. Classic biscuit serves as the basis for cakes and the cream is simply necessary: butter, sour cream, custard, curd - as long as your imagination is enough!