How to cook a lush biscuit at home? The best recipes of the biscuit at home: it will be necessary! The most magnificent biscuit for the cake how to make a biscuit

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

Many even experienced hostesses are afraid to approach baking, since it is connected with it a lot of prejudices and fears: suddenly the dough will not rise, the yeast will not disperse or the filling is departing? Starting the experiences of cooking desserts is better from an ordinary biscuit cake (it is also called French), which consists of only three components.

How to cook classic biscuit

Dough for this cake whipped instantly. The recipe for classic biscuits is convenient because it is easy to transform. Adding ingredients (sugar, flour and eggs) in any order is allowed - it will still be delicious. However, each experienced hostess has its tricks of cooking this dish: for example, someone whipping squirrels with a wedge separately and adds to the dough only at the end.

Additional components depend on personal preferences: You can add apples (then it turns out a charlotte), pears, peaches or other fruits, you can use cocoa powder or melted chocolate, you can add spices (cinnamon, vanilla, carnation). Sometimes they add starch to the dough it turns out more elastic and suitable for cooking pies with filling (for example, for the famous "drunk cherry").

Preparation of products

The pomp dishes depends on how high-quality eggs you use when cooking. Give preference to a large rustic. If the yolk is not very large, you will be enough for a standard cake 3-4 pieces. If the egg is that there is almost no protein in it, it is better to use five pieces. Flour for the preparation of magnificent embers is also needed high quality, wheat. Before you knead the dough, it is recommended to sift it through a fine sieve.

Recipes Biscuit Classic

Although it is believed that biscuit korzh is a dish with a well-established, every famous recipe, each mistress has its own secrets and habits. If you are inexperienced, you can remember the two or three most popular ways of cooking dishes, and then change them in accordance with your own tastes. In addition, the dessert cooked on the standard test is not necessarily baked in the oven: some hostesses make biscuit pie on a pan or using a multicooker.

In the oven

A tasty and simple recipe for a classic biscuit can master even a little girl. Before cooking, be sure to make sure that there is a mixer at your disposal (preferably with two wrenches) and comfortable metallic or silicone. Then the question is how to cook biscuit crude, it will not arise.

Ingredients

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

Cooking method

1. Separate squirrels from yolks.
2. Beat proteins with sugar sand before the appearance of a dense hat, then add yolks one by one.
3. Slowly pour the glass of flour into the dough. According to the consistency, it must resemble a very thick sour cream. Add vanillin.
4. Lightly lubricate the baking shape with fat.
5. Pour the dough and put in the oven, preheated to 190 degrees. Bake 40 minutes.
6. Ready magnificent korzh can be sprinkled with powdered or cinnamon.

In a slow cooker

Many modern hostesses have already learned how to prepare a delicious classic biscuit in a slow cooker. If your disposal has convenient household appliances, then even a festive cake will not take too much time and effort. Although the technology of preparing the simplest baking is often transmitted from generation to generation, progress changes it a bit - this is a modern biscuit recipe:

Ingredients

• eggs - 4-5 pieces;
• flour - a glass;
• sugar - 250 grams;
• basin, Vanillin - by pinch.

Cooking method

1. Prepare a bowl of the Multivarka: Lubricate it with fat.
2. Beat the eggs (it is desirable to remove them from the refrigerator in advance and give to warm to room temperature) with sugar in foam.
3. Carefully add flour and vanillin under the blades of the mixer.
4. Pour the dough into the bowl (as in the photo). Put on the baking mode and leave for an hour.

Chocolate

Prepare a biscuit classic chocolate step by step is not more difficult than any other. A simple algorithm provides only a few differences from the basic recipe. Based on a chocolate biscuit test, an elegant festive cake can be prepared - for example, "Zaper" or "Drunk Cherry". Adding nuts turns a biscuit cake into a real chocolate browney.

Ingredients

• eggs - 4-5 pieces;
• cocoa - 50 grams (or two bitter chocolate tiles);
• flour - a glass;
• sugar is a glass;
• hand in walnuts.

Cooking method

1. Separate squirrels from yolks.
2. Leave proteins in a separate dish, and yolks are sculpting with sugar and foam flour.
3. If you use cocoa powder, add immediately. If not, you melt the bitter chocolate in the water bath and immediately impose.
4. Give the mixture to cool.
5. Beat proteins to sharp scallops.
6. When the mixture is cooled, a spoon gently implicate proteins there (as in the photo).
7. Put the dough in the prepared shape and put in the oven preheated to 190 degrees.
8. Bake 50 minutes.

Custard - Classic Recipe for Biscuit

Often cakes based on the biscuit dough is made to lubricate with cream, cutting the root in the middle. The most popular layer is a custard, with which you can cook a classic French cake. Each hostess has a simple recipe for such a cream on their 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 tbscript;
• pinching vanilline;
• creamy oil - 200 g.

Cooking method

1. Boil in a saucepan milk with sugar and vanilla.
2. When boils, reduce the fire and enter the flour and eggs, continuously whipping the mixer.
3. Check the consistency: the cream must move from the walls of the saucepan.
4. Cool it.
5. When the cream cools, enter the creamy oil mixer.
6. You can glorify the biscuit cake to the finished cream so that it looks like in the photo.

Video

Lush, soft, porous biscuit is already 90% of the success of any delicious cake. If you already decide the biscuit biscuit with its classic design, then take patience and select enough time for this and observe certain conditions.

Rules of cooking biscuits

1. A proven recipe with step-by-step photos, on which you can see that the author prepared Biscuit himself at home.
2. No hurry and fuss.
3. Only oven, no multicooker.
4. No breakdresses and soda. Our biscuit will rise due to whipped eggs.
5. Carefully read the recipe before cooking and keep it at hand while cooking.
6. Confidence in your oven and knowledge of its temperature regime.

If you answered "yes" to these items, we will move to the recipe itself and do everything step by step. On the other nuances I will try as much as possible in the description of the cooking process.

Biscuit - Classic recipe in the oven at home

In addition to the ingredients - products, the list of which I will write below, you need to prepare a detachable form with a non-stick coating with a diameter of 22-24 centimeters, baking paper, sieve, silicone (in extremely wooden) blade and mixer.

Ingredients:

• eggs - 6 pcs;
• salt - pinch;
• flour - 1 cup (160g.);
• sugar - 1 cup (240g.);
• creamy oil - 30g.

If you want to cook vanilla biscuit, add 1 tsp. vanilla extract; In the presence of vanilla sugar, the proportion is as follows: 2/3 of the glass (160g.) Conventional 1/3 cup (80g.) Vanilla.

To prepare a chocolate biscuit, add 1/4 cup (40gr.) Cocoa and reduce the amount of flour to 3/4 cups (120g.).

How to cook biscuit for cake

1. First you need to prepare all products. Eggs we need room temperature, so they need to get from the refrigerator in advance. Warm is better cheb, and it is important to us.
2. We prepare the form.
3. Days we put the paper for baking. We do it like this: I cut a piece from the roll of parchment, we put it on the bottom, we set the side on top, snatch, and the protruding outward edges of the paper cut off.
   
   
4. We take a small piece of soft butter and thoroughly scrub the shape inside - bottom on paper, and side. Then we sprinkle with a small amount of flour, shaking the flour evenly sticking to the oil. Then we turn the shape over the sink to the excess flour. So we have the whole form for baking will cover a mixture of flour and oil uniformly.
   
5. At this time, you can already turn on the oven and set the temperature of 170 ° C on it. The path while heats up. It is better than ate she will stand and wait for us heated than if we, having prepared the dough for the biscuit, will wait for it.
6. We take a big bowl and sift all the flour, salt (and cocoa for a chocolate version). If in some cases it is possible to sculit and not sift flour, then this number will not pass. Flour must be air, it is one of the conditions of lush biscuit.
   
7. In two other clean and dry bowls we share egg whites and yolks. We will beat them separately from each other. First, the yolks, in which we add half of the sugar. Whip up a mixer at high speed. The mixture should beat, increase in volume and thicken somewhat. Add vanilla to this mixture if we use.
   
   
8. Go to the first important part - proteins. Classic biscuit does not imply the use of no breakdown or soda. It will increase in sizes when baking, will become soft and air at the expense of eggs. Whip them as a mixer. I previously emphasized that the container should be clean and dry. If water falls into proteins, some crumb or even a little bit of yolk, they will not bother. First, we turn on the mixer at low speed, waiting for the appearance of large bubbles (about 1 minute), throw a pinch of salt (it contributes to the knocking). We increase the speed and continue to beat within 2-3 minutes until the proteins are turning into a stable homogeneous foam. The speed is again slightly reduced and begin to add sugar. We smear it with parts of 2 tablespoons every 10-15 seconds. After adding the last portion, we beat another 2 minutes and turn off the mixer. The mixture will be thick, white and volumetric. If you turn the tank upside down, then the proteins do not break out of it. So everything is done correctly.
   
   
9. The second important part is to add flour and yolks so as not to drop squirrels. For this, we will need a silicone blade. It is soft and stir also will be soft. If not, then it is better to take not a steel spoon, but a wooden spatula.
   Let's start with yolks. If the experience of cooking biscuit dough is small, then it is better to add proteins in yolks. With a certain experience, it is possible and vice versa. Add part of the proteins in yolks, approximately 1/3 part. Gently mix the spatula. The movements at the same time should be not horizontal circular, as we always stir sugar in tea, and the circular bottom is up - you seem to turn the protein yolks. Then put 2 part and 3 part of the proteins, also carefully.
   
   
10. Now flour. The principle of adding exactly the same - parts, usually for 4 receptions. Carefully stirring upwards.
    
    
11. Finished dough shift into the form. Surface smoothing the spatula. Again without sharp movements.
    
12. We put in the heated oven. The first 20 minutes do not open the door. After 20 minutes you can open and touch the surface of the biscuit. Korzh should spring. We take toothpick and singe it in the center. If it is dry and even without crumbs - the biscuit is ready, you can remove. If raw, close the door and continue the oven for another 10 minutes. Usually, biscuit leaves no more than 30 minutes. If the top will begin to burn, and the dough will remain raw, you can cover the shape of the foil.
13. We take out of the oven and leave first cool in the form for 15 minutes. Then we take a knife with a thin blade and spend it between the biscuit and sides of the form. Decorate the latch, clean the side. Cover from above the root flat plate and turn over. Remove the bottom of the shape and bakery paper. If suddenly she stuck, we take a brush moistened in water and moisturize paper. So she will move well without damaging the biscuit.
14. Here, as a result of all these manipulations, we get a high and magnificent biscuit - the blank for cortex cake. To get a cake of two or three cakes. It must be cut. But this can be done only 8 hours after baking. So I cool the biscuit to room temperature, and then cover with a kitchen cotton towel and leave to stand right on the table.
    

Biscuit can rightly be called a popular baking type. After all, he has a lot of advantages - it is quite literally 15 minutes of time to prepare, and the result is a fragrant, soft dessert. It can be supplied in a constant form, or turn into a multilayer cake, cutting into cakes and missed any cream, jam, condensed milk. Between the korzhs, you can add pieces of dried fruits, berries or candied fruits, crushed nuts or pieces of marshmallows, and to fill with icing. Biscuit is truly an amazing view of baking with a lot of variations of its further use, but the main thing is to know the recipe for the biscuit, which is always obtained.

Lush, gentle, high - this is the way you can describe the biscuit, which is obtained by this recipe. We recommend that it is necessary to keep it - excellent cakes are obtained from such a biscuit!

Dough components:

• eggs - 6;
• flour -230 g;
• sugar - 180 g;
• bustyer - 2 h.;
• vanilla or vanilla extract.

First you need to divide proteins from yolks. Carefully follow that the yolk does not get into the protein mixture, otherwise it will not be able to beat and the dough will not be so lush. Slies with a pinch of salt are manually or an automatic wedge on medium speed.

When proteins turn into a foam, add half of the sugar and continue to beat to the so-called stable peaks. When you turn the bowl, the proteins should remain in place.

Add up to the remaining half of the sugar and beat before enlightenment and increase in volume.

To yolks, add proteins and neat light movements from the bottom up mix.

Now you need to sift flour with a breakdown. You need to add by portions - the likelihood of lumps will decrease. The dough does not need to wash it for a long time so as not to damage its structure. As soon as all the ingredients are combined - enough. It turns out a mean consistency dough - not liquid, but not thick.

We prepare baking shape. If it is solid or detachable metallic, lay out the oily bakery paper. An alternative option is to lubricate with oil all the walls and with the help of a pitch coat them with flour.

Dough divide for several servings and bake individual cakes in turn. You can bake a high biscuit at a time and cut into separate cakes.

Bake at 180 degrees about 35 minutes. Readiness to check with a bakery stick or toothpicks - stuck deep in the middle, it should get completely dry.

Step-by-step recipe for lush baking

Lush and lightweight biscuit is prepared by the following recipe:

• 6 eggs;
• 300 g of flour;
• 300 g of sugar;
• 10 table. spoons of boiling water;
• baking powder;
• vanillin.

To begin with, separating yolks from proteins. Back to set back in the refrigerator.

Yolks are whipped with all sugar. The mass should increase significantly and become white. The mixer takes 3-5 minutes. Then add a couple of tablespoons of dining water - it is necessary to better dissolve sugar.

In yolks add a baking powder and flour. Parts interfere in the yolk mass. First a spoon, then a mixer.

In the proteins we spite a small amount of sugar and work in a mixer to a foamy state.

We add the protein mass to the main dough and the movement from the bottom up gently connect.

Put the dough into shape and bake at 180 degrees for 40 minutes.

On a note. So that the biscuit turned out to be a bit wet, wrap it in the food film and send to the refrigerator for a couple of hours, and better for the night.

At kefir

Dairy products strongly affect the taste, aroma and texture of baking. Kefir will give not only the delicious smell of the sedie, but will make it very soft, air and porous. Such a cake will be well absorbed by impregnation.

Components:

• kefir - 1 stack;
• flour - 1 stack;
• sugar - 1 stack;
• soda - 1 tsp;
• egg - 1 unit.

Drive in a bowl of egg and fall asleep with sugar. Whip up to form a thick light mass. We pour kefir and sift the flour. Everyone is whipped again.

Last join soda, beat a couple of minutes.

In the prepared mold, pour the dough. The furnace follows half an hour at 180 degrees.

Chocolate Biscuit

Who does not like chocolate? That's right - everything loves him, and a chocolate biscuit is a find for sweet tooths.

Chocolate biscuit baked in the form of 24-26 centimeters consists of the following products:

• 200 g of flour;
• 5 eggs;
• 250 g of sugar;
• 30 g cocoa;
• 135 g rant. oils;
• ½ stack. water;
• ½ h. L. soda and as many small salts;
• 4 g of baking powder.

Initially, it is necessary to divide sugar for two servings - 200 and 50 gr. We combine the first portion with water and cocoa powder in a small saucepan. Constantly stirring, bring to a boil - it turns out a homogeneous chocolate mass. Leave a little cool.

We connect the flour, baking powder, soda and salt in a separate bowl, be sure to be sifted.

Eggs are whipped with the remaining sugar - the mass should increase twice. Next, we attach a chocolate mass and re-worked with a mixer.

The latter in a bowl is added a flour mixture. We mix carefully and pretty quickly with the help of a spatula - the mixture is a baking powder, which, if you get into the liquid warm, the dough immediately begins to act. At the end, you can make a minute to work the dough with a mixer.

The billet is poured into the form and bake for 45-50 minutes.

Biscuit turns out quite high, and it can be divided into 3-4 embers.

With the addition of honey

Easy honey fragrance will be pleased to change the usual biscuit. Such a cake can be cut into squares and serve as a pie.

For cooking you will need:

• flour - 1.5 stack;
• honey - 2 tbsp. l.;
• eggs 6 units;
• sugar - 1 stack;
• basin - 1 tsp. (You can not add).

We add sugar and honey into the eggs, beat at least 10 minutes - then the biscuit will be very lush.

Small handfuls suprate any kind of flour (wheat more familiar, you can mix a few species) and carefully shift the bottom up with a spoon or silicone blade. When the mass becomes quite homogeneous, overflow.

Bake at 170-180 degrees until readiness, that is, from 30 to 45 minutes. Status check the bakery stick. It is desirable at the end of the baking not to open the oven for 15-20 minutes so that the pasting began to cool gradually and does not lose its puff.

Chiffon Biscuit - Step-by-Step Recipe

Chiffon biscuit got its name for a light texture, not exposed to scattering when cutting. It is served as an independent dessert, and used for cakes and pastries.

Components:

• flour - 230 g;
• sugar - 100 g;
• sugar powder - 120 g;
• yolkie eggs - 5 units;
• proteins - 8 units;
• starch - 30 g;
• basin - 3 chain. l. without a slide;
• smallozing salt - 1 tsp. without a slide;
• water or fruit juice - 150 ml;
• lean oil refined - 65 ml;
• lemon juice - ½ tsp.

Products mix in one bowl - flour, starch, powder, baking powder, do not forget about salt. Be sure to sift three times.

Yolks mix with oil and water. Optionally, you can use juice - biscuit will acquire a light fruit taste. The mixture is thoroughly whipping ten minutes to get the egg lush mass, thick on the consistency and the light cream shade.

Squirrels whipped with sugar and lemon juice to very stable peaks, that is, a stable foam - if the bowl is turned over, then the foam will remain in place. The speed of the mixer must be gradually increased, sugar is also introduced gradually.

In the yolk mass introduce flour and mix the shovel movement from the bottom up, as if shifting the layers. Following the use of proteins, mix neatly with a shovel. In no case is not a mixer!

Dough is ready. Bake biscuit at 170 degrees forty minutes.

Cooking recipe for 4 eggs

Simple biscuit of just four products should know every mistress:

• a glass of flour sifted twice;
• a glass of sugar;
• 4 eggs;
• vanilla bag.

Connect eggs with sugar and vanilla sachets to an increase in the mass of 2-3 times, that is, at least 5 minutes continuously.

In small portions, we introduce the flour and gently connect the spoon to a homogeneous structure.

Dough is ready for baking. You need to bake it in the same way as in previous recipes - about half an hour at 180 degrees.

On a note. If the bumps were formed on top on top, put a cutting board, press and leave the surface to be slightly.

Easy way to bagging in a slow cooker

A simple biscuit that requires quite a bit of time from a minimum of ingredients in a slow cooker.

• eggs - 7 units;
• sugar - 12-14 table. l.;
• flour equally with sugar;
• butter.

Eggs connect with all the number of sugar. Work with a mixer to the moment until the mixture increases by 2-3 times. Next, sift the flour and in small volumes to gently knead the spoon or silicone blade from the bottom up to not harm the drawing of the dough, but in, then the time the mass turned out to be quite homogeneous, without lumps. Soda in this case is not needed, like other types of products that contribute to the magnificities of Korzh.

Bowl with a thin layer of cream oil, lay the dough and close the lid. In various brands, be it Polanis or Redmond, there is a multipowar program, and choose it. Temperature set 125 degrees. The "Baking" mode is also suitable. Bakeing time - 1 hour.

Check wooden wand Readiness, leave with an open cap to cool a little and remove with a container for a pair of cooking.

Biscuit is obtained quite high, with a porous structure, fragrant.

What if the biscuit did not work?

If for some reason the biscuit did not come out as much as I wanted to see - do not despair, the dessert can still be prepared! The most popular problem - baking did not fit and turned out very dense. This problem can be easily corrected.

Prepare the following cream:

• cottage cheese - 200-300 g;
• sour cream 20% - 400 g;
• sugar - 4-5 spoons;
• keystone gelatin in ½ stack. Warm water.

All ingredients, except gelatin, simply mix to homogeneity. You can beat the blender so that the texture turns out more homogeneous and silky. Recently pour gelatin and re-mix quickly.

Korzh cut into small pieces, lay out into silicone or detachable layers, alternating with a small amount of cream. If you wish, you can add pieces of bananas, nuts or cuccats. When everything is laid out into the form, to spoon well. Cover the film and send to the refrigerator for several hours so that the cake is frozen.

Before feeding, sprinkle with grated chocolate and crushed nuts.

Biscuit in the Italian language means "baked twice." Classic biscuit is prepared from flour, sugar and eggs. The recipe for a delicious biscuit may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking biscuit, as a rule, does not take much time. It is for the speed of cooking and an excellent result, many mistresses love to prepare biscuit dough. Its products from it are flown and gentle. Baking biscuit may be the most diverse. Break biscuit for cake, roll, cakes, etc.

How to make a biscuit? A simple biscuit recipe, though, has some features of cooking. Puffy baking is exactly whipped egg whites and yolks with sugar and flour. The quality of the biscuit largely depends on the freshness of the eggs, as well as on the temperature of all part in the ingredients. The duration of the beating and the baking mode plays an equally important role. How to cook biscuit will prompt our recipes. Cooking biscuit at home will not be much difficulty if you adhere to all the rules of cooking. To obtain the most lush and gentle biscuit, it is recommended to carefully separate yolks from proteins so that they do not mix. Squirrels are worse than chambered if it gets yolk or fat.

There are many biscuit recipes. The dough recipe may include a grated lemon or orange zest, vanilla sugar, cocoa powder, crushed nuts, poppy, raisins and other fillers. They must be mixed with flour. The classic biscuit, the recipe of which consists of eggs, sugar and flour, can be added sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more tasty and lush than the classic one. The recipe for a biscuit on sour cream will not cause you difficulties. Chocolate biscuit, the recipe of which includes cocoa powder, is particularly popular with children who require cooking chocolate biscuit regularly. We advise you to prepare a very popular biscuit with apples - a charlotte. You can even try to prepare biscuit without eggs - on vegetable oil and soda solution.

Biscuit dough bakes cakes for cakes. The recipe for a cake biscuit can be found on our website. The combination of biscuit with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious pastries. An important component for such sweet products is a cream for biscuit. The recipe for biscuit cream may include cottage cheese or chocolate. Curd biscuit may contain cottage cheese both as a filling and as a component of the test.

How to cook biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat the proteins only in perfectly clean, without traces of fat, dishes. If proteins are bad, they need to be cooled. Whole proteins need to form a stable foam. Necessary whipped proteins with small bubbles, when baking, lead to the fact that the dough sits down. Yolk need to rub with the sugar of others and beat to the formation of foam. You need to mix proteins and yolks immediately, at the same time adding flour.

Preparation of biscuit with a warm way speeds up the process. How to do biscuit with a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat eggs with sugar. Such a biscuit is obtained more dense and more crumbly than the biscuit of cold cooking. Because the resulting mass is best in an electromycer, but you can manually. The finished dough needs to immediately pour into special forms and immediately begin to bake.

How is the bake biscuit? Gentle structure and thin crust are obtained only if the biscuit bake correctly. Bake the biscuit is needed on uniform medium heat. During baking, you should not open the oven. But the finished biscuit must be left for some time in an open oven. This makes it not opal. Freshly baked biscuit is poorly cut, so after baking it is desirable to withstand about a day.

How to bake a biscuit quickly? You can also cook biscuit in the microwave. This method is easier than the previous one. The dough is in itself dryly, so I need impregnation for the biscuit. As impregnation, you can use chocolate, various syrups or alcohol.

Cook the biscuit! Recipes with photos on our website will prompt you how to do it right.

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

I baked my first biscuit at 9 years old. He was not so magnificent as I wanted to see him. And I started experimenting. I studied, changed recipes, tried new techniques. For the year I achieved the results that I was fully satisfied. I remember my mother praised me and admitted that even her biscuit did not get so lush. But the other baking was chic and it was her love for baking.

Mom taught me to prepare a lot of what I can. Now was my turn to share secrets. Mom now also makes excellent baking from the biscuit dough. I say that the whole thing is in secrets and recipe.

Views of Biscuits

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

Classical

This, which we most often prepare. He has the easiest set of products: eggs, sugar and flour. Sometimes starch is used in it. This basic recipe is very popular due to the simplicity of preparation, as well as the use of simple and affordable ingredients. Let's talk more about him at the end of the article. In the same place I will share my proven recipe for the preparation of a classic biscuit.

Angelic

This biscuit is different from other fact that the dough is kneaded on whipped proteins with sugar, spoonful of water and a pinch of citric acid. After adding flour dough bakes. Ready baking beautiful white color with a gentle crust. A thin piece of such a biscuit looks like an angel wings. It turns out as weightless, white and gentle. Yes, in the test of yolks not used.

Chiffon

This baking received its name thanks to a slightly damp smooth surface. It's all the case in vegetable oil, which is included in the product for the test. This biscuit is most often used to prepare multilayer cakes, as baking is perfectly holding the form.

Viennese

Creamy oil is used to prepare this biscuit. Yolks are not scared with sugar, but are shaking with soft butter, after which they are already mixed with whipped proteins and flour. This biscuit is the basis for the preparation of the cake "Zaher". Read about it on the pages of my blog.

Biscuit of Geneau, or Genoese

For this biscuit, yolks are whipped together with squirrels with sugar. In the magnificent egg mass add melted butter. And only then add flour, some of which must be replaced with nut. It turns out fragrant baking, which serves as the basis for cakes.

Dakuaz

This baking can be considered a variety of biscuit, although it is not very similar to it. As part of this baking, you will not find wheat flour, as it is completely replaced by nut (pounded, pistashkovka, etc.). For the preparation of the dough still need proteins, sugar and sugar powder. Small meringues are baked in the form of cookies, of which the French are preparing gorgeous desserts.

Biscuit of Joconda

For this baking, 1 part of wheat flour and 1 piece of nut flour are used. Creamy oil is often used in the recipe. The French most popular is the Almond Joconda.

Secrets of biscuit dough

1. For cooking only chilled eggs are used.
2. Proteins can not be separated from proteins and beat with sugar whole eggs. It is a little simpler than to separate proteins from yolks and beat separately yolks with sugar, and proteins with a pinch of salts and citric acid. In the latter case, the biscuit turns out a little more lush.
3. Dishes in which eggs should not be fat. It is better to wipe it with a piece of lemon (or vinegar) to remove even a hint of fat.
4. Sugar for biscuit is used fine crystal. Large crystals are poorly dissolved in the egg mass.
5. Becut the eggs with sugar you need about 10 minutes to resistant peaks. Egg mass should increase in the amount of 6-7 times. Only then finished baking is fluffy.
6. Wheat flour use the highest grade. Before adding it, sat over it with air. To do this, it must be sifted.
7. Flour we knew the shovel, not a mixer! Movements should be smooth, but confident not to destroy air bubbles in the dough.
8. As soon as the flour has been distributed in the egg mass, it is necessary to stop kneading the biscuit dough.
9. Pour the dough into the shape that we lubricate the creamy oil and sprinkle with flour.
10. Since the biscuit during baking will increase in volume, then the form is necessary for 3/4 volumes.
11. The oven for baking you need to heat in advance.
12. Biscuit dough bake immediately after kneading. Every second, air bubbles in the dough are destroyed and if you cannot immediately be baked immediately, the biscuit may not work.
13. The readiness of the biscuit is checked by a wooden skewer.
14. In order for the finished biscuit to be easier to stretch out of the form, it must be left after baking for 2-3 minutes cool in the inverted form.

Cooking classic biscuit dough at home

Biscuit dough recipe with photos

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

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

Sometimes the starch is added. Then the proportion of flour changes and add 1.2 cup of flour and 0.3 cup starch. Starch is most often added when the rode is baked. Starch allows you to bake a more elastic dough that can be twisted after cooking.

Preparation of biscuit dough