1 First, measure out all the ingredients. Sift flour (as well as starch, if you use) – it is saturated with air and then mixes better in the dough. Divide the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for whites and medium in size for yolks.<\/p>\n
Please note that the forms and trays 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 a mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly, and the finished products from the settled dough are low and dull.<\/p>\n
2 Pour half the sugar into the yolks and beat with a mixer at maximum speed until they are thick, almost white.<\/p>\n
publishing house “Mann, Ivanov and Ferber”<\/p>\n
3 Wash and dry the whisks and beat the whites on high speed until the mixture is white and thick. Mixer attachments should leave a clear, non-spreading mark. Only now add the remaining sugar and beat on until the mass becomes snow-white and shiny.<\/p>\n
publishing house “Mann, Ivanov and Ferber”<\/p>\n 4 Add the yolks to the whites and stir very gently with a spoon until the mixture becomes homogeneous, light yellow in color.<\/p>\n How to mix correctly? Take a spoon and dip the side into the middle of the bowl. Pass the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue moving over the dough and again lower the spoon in 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 accurately mixed. This method is called the “folding method”.<\/p>\n 5 Add flour and other dry ingredients. Stir again by folding. Do not stir for too long, as the dough may thicken too much.<\/p>\n publishing house “Mann, Ivanov and Ferber”<\/p>\n As soon as the lumps of flour have disappeared, stop. Transfer the dough to a mold, flatten the surface and place in the oven.<\/p>\n publishing house “Mann, Ivanov and Ferber”<\/p>\n Butter is often added to the biscuit. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.<\/p>\n There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter in what form you bake, and sometimes it matters.<\/p>\n Light, airy, beautiful and porous biscuit that goes well with almost all creams: butter, sour cream, butter, custard, as well as with jelly, souffl\u00e9, jam and jam. A very convenient recipe with an easy to remember proportion. And such dough can be baked in any shape and even in a saucepan.<\/p>\n Thanks to detailed instructions and advice, you will definitely succeed in the highest quality!<\/p>\n Mold diameter – 20 cm, height – 8 cm.<\/p>\n Divide the eggs: whites into a bowl, yolks into a glass.<\/p>\n It is important to ensure that not a single gram of yolk gets into the protein. Otherwise, it will go up badly and take a long time.<\/p>\n<\/blockquote>\n Begin to beat the whites with a mixer. In a few seconds, when their structure collapses, we throw in a pinch of salt (it favors the acceleration of the process).<\/p>\n Gradually add sugar, 1 tbsp each. l. and vanilla sugar. Beat to steady peaks (the foam should not fall out of the bowl when turning over).<\/p>\n We continue to beat, adding one yolk to the mass.<\/p>\n After that, pour the flour in small portions, sifting it through a special mug with a sieve.<\/p>\n Each time, stirring with a mixer at a low speed is not long (you can manually use a spatula or a whisk).<\/p>\n Line the bottom of the split mold with baking paper and oil.<\/p>\n It is believed that the sides do not need to be lubricated, because when raised, the dough will not be able to cling to them and will fall off.<\/p>\n<\/blockquote>\n Pour the dough into it. Put in a preheated oven and bake at 180 degrees for 40 minutes.<\/p>\n Let's check the readiness with a wooden skewer. It should remain dry, without dough sticking.<\/p>\n If the biscuit is not ready, return it to the oven for a few more minutes.<\/p>\n<\/blockquote>\n Let's cool it down. Let's walk with a knife along the edges, separating them from the sides. Remove the shape ring.<\/p>\n Put it on a wire rack and let it stand for 7-8 hours (you can overnight).<\/p>\n This is necessary so that when cutting the biscuit does not break and crumble, and the cakes are smooth and beautiful, and also do not get soaked during soaking.<\/p>\n<\/blockquote>\n Then remove from the grate and remove the paper. In this form, you can already serve for tea.<\/p>\n If the middle of the top has risen higher, it must be cut with a knife to create a level surface. Subsequently, this will be the bottom of the cake. And accordingly, the lower part of the biscuit, even and beautiful, will become the top after turning over.<\/p>\n The height of the biscuit is 6 cm. This allows it to be divided into three parts.<\/p>\n<\/blockquote>\n Using a string (or knife), cut into cakes.<\/p>\n In the future, they should be soaked in syrup before assembling the cake.<\/p>\n Amazing sponge cake, delicious soft with rich chocolate flavor. It can be a stand-alone dessert, or it can be used as cake layers with a variety of creams. With white, it will look bright, contrasting. And you can further emphasize the taste with chocolate-nut cream and add sourness to cherries as a filler.<\/p>\n I do not think that anyone can remain indifferent to him! And for children, this is generally a special delight!<\/p>\n The form is split – 21 cm in diameter.<\/p>\n You need to mix dry ingredients: flour, cocoa and baking soda with baking powder.<\/p>\n Place eggs with sugar and salt in another bowl, beat with a mixer at the highest speed until a fluffy and white mass is formed.<\/p>\n Combine warm milk with vegetable oil.<\/p>\n Add dry ingredients to the egg mixture in two stages.<\/p>\n First, mix half with a mixer at the lowest speed. Pour milk and butter in a thin stream, stirring constantly. Add the other half of the flour and cocoa mixture. Combine well and pour boiling water at the end. Bring to a homogeneous state.<\/p>\n Cover the bottom of the mold with parchment paper. Install a paper tape inside the ring (attach the ends to each other, greasing with butter). Or lay the parchment folded in half (so that it sticks to the sides, they need to be moistened with water).<\/p>\n Pour the dough into a mold.<\/p>\n Put in a preheated oven (temperature – 180 degrees), bake for 40 minutes.<\/p>\n Turn off the oven, open the door and leave for another 10 minutes.<\/p>\n Thus, the raised “cap” in the middle will drop slightly and the surface will become even.<\/p>\n<\/blockquote>\n Remove from the oven, leave in the form for 10 minutes.<\/p>\n Then remove the form so that the biscuit is not pretreated and put on the wire rack until it cools completely.<\/p>\n Then you can pack it in plastic wrap and send it to the refrigerator for two hours. This will only improve the quality.<\/p>\n<\/blockquote>\n A biscuit of this diameter can be divided into two cakes.<\/p>\n They do not require additional impregnation, but if desired, you can use cherry juice.<\/p>\n If you bake in a 16 cm diameter pan, you can get three cakes when dividing.<\/p>\n<\/blockquote>\n I cooked a manna in the microwave in 6 minutes, and now I bring to your attention a biscuit in just 3 minutes !!! What can I say: awesome tasty and very fast. I found the recipe on the Internet.<\/p>\n Chicken egg Milk Vegetable butter Cocoa powder Sugar Wheat flour Starch Baking powder Cherry Sour cream Milk chocolate<\/p>\n Category: Desserts Cakes Sponge cake<\/p>\n Making a delicate and delicious biscuit is not an easy task. It is known that eggs play an important role here, which must be beaten well and correctly. But did you know that a delicate, wonderful, delicious biscuit can be made without eggs at all? I am pleased to present to you another miracle of Indian cuisine – Delicate Indian style biscuit without eggs!<\/p>\n Ingredients: Wheat flour Milk Yogurt Sugar Sunflower oil Vanillin Bakery powder<\/p>\n Wheat flour Milk Yogurt Sugar Sunflower oil Vanillin Bakery powder<\/p>\n Category: Baking Dough Biscuit dough<\/p>\n Cake “Margarita” (TORTA MARGHERITA), as the Italians call it, but in our perception – the biscuit “Margarita” is an integral part of Italian pastry shops! We can say that Italians grew up on it. Children love this biscuit and is a frequent addition to a morning cup of milk (coffee, for adults) or an afternoon snack. The biscuit turns out to be very soft, tender and airy. It is very simple and fast to do and it works ALWAYS! PS I reviewed similar recipes on the site, but I didn't seem to find such a biscuit …<\/p>\n Chicken egg Sugar Wheat flour Potato starch Dough baking powder Butter Vanillin<\/p>\n Category: Desserts Cakes Sponge cake<\/p>\n There are many recipes for making biscuits in boiling water or boiling milk. I suggest making a chocolate biscuit dessert in boiling milk with vanilla pudding, the recipe for which I found on a Bulgarian culinary site.<\/p>\n Ingredients: Chicken egg Brown sugar Milk Baking powder Wheat flour Cocoa powder Salt Vegetable butter Vanilla pudding<\/p>\n Chicken egg Brown sugar Milk Dough baking powder Wheat flour Cocoa powder Salt Vegetable butter Vanilla pudding<\/p>\n Category: Desserts Cakes Sponge cake<\/p>\n Many hostesses liked my previous recipe for tender Indian sponge cake without eggs, so I decided to introduce you to this recipe as well. I will not say anything about the taste of this magnificent cake (I think the name will speak for itself), but I will say that the recipe for this biscuit is very, very unusual, despite the fact that it consists of the simplest and most affordable ingredients!<\/p>\n Wheat flour Water Sugar Yoghurt Sunflower oil Baking powder<\/p>\n As a rule, the process of beating eggs lasts from 6 to 15 minutes. Separately, whipping the composition of the eggs, the cake will come out not only low, but also dense. Whole beaten eggs produce a soft and fluffy crust.<\/p>\n \u00a0<\/p>\n To bake a biscuit, the oven temperature should be sought in a practical way and not be guided by recipe recommendations.<\/p>\n \u00a0<\/p>\n Using starch is a great way to make the biscuit less rubbery and more tender. In this case, you can replace flour with starch up to 30%. If you overdo it, you will feel a starchy aftertaste, the cake will begin to crumble. Choosing among corn and potato, it is worth knowing their effect. With potato starch, the cake will turn out crumbly. It will come out denser with cornstarch.<\/p>\n \u00a0<\/p>\n Any flour can be used for the biscuit.<\/p>\n \u00a0<\/p>\n If you use warm eggs, the crust will be airy and stable. At the same time, cold biscuits will not be worse.<\/p>\n \u00a0<\/p>\n With cocoa, the crust turns out to be incredibly crumbly and also drier. It can be added up to 50% flour. Then the aroma, taste will be truly chocolate. If you use dark chocolate (55% and higher cocoa), the crust will become much airier, as well as sweeter, softer.<\/p>\n \u00a0<\/p>\n Soda is needed if the composition contains lemon juice, yogurt or kefir. When an acidic product is used in the dough, a baking powder is also included with soda. With the usual recipe, without frills, it is enough to use only baking powder.<\/p>\n This pastry is prepared from only 3 eggs, and you do not need to separate the whites and yolks separately, everything is whipped together. The main thing is to take a form of a smaller diameter, then the baking will turn out fluffy, since the dough will fill the form, and not be at the bottom of the form.<\/p>\n It is very important for the first 20 minutes not to open the oven door, and not to look in, so that it does not settle. It is baked in a standard way, about 30-50 minutes, it all depends on the amount of dough, on the oven, and the degree of its heating. I will not torment you with long stories, let's get down to cooking as soon as possible.<\/p>\n Ingredients:<\/strong><\/p>\n Baking dish 16 cm in diameter.<\/p>\n<\/blockquote>\n I drive 3 eggs into a bowl, without separating the whites and yolks, as in the first recipe, here everything is together. I pour in a pinch of salt, and beat at low speed, gradually increasing the speed, until a foam appears on the surface of the egg mass and they begin to turn white.<\/p>\n It's time to add half of the sugar, and continue beating for about 1 minute. Then I add the rest of the sugar, and continue to beat the mass with a mixer until it whitens and expands.<\/p>\n The mass will become white, fluffy and airy, it takes a different amount of time to beat, it all depends on the power of your mixer. The power of my mixer is 350, and the whipping process itself took 10 minutes.<\/p>\n After beating, the mass remains dense, and when it flows off the spatula, a trace remains for a few seconds. Then I sift half of the flour, and gently mix it in with a spatula (wooden, or silicone, which you have).<\/p>\n I stir in a circle, in a circular motion, it is not necessary for a long time, literally 1-2 minutes, and all the flour will perfectly interfere with the dough.<\/p>\n<\/blockquote>\n Then you need to sift the second half of the flour, and mix everything again, I take the highest grade flour, white. Stir in quickly, but gently so as not to sediment the beaten eggs.<\/p>\n As a result, I got a dense, but airy dough. Instead of a shape, I have a split ring, diameter 16 cm. I covered the bottom with foil, I do not lubricate the sides with anything.<\/p>\n I pour the dough into a mold, level it with a spatula, and send it to an oven preheated to 180 degrees, bake for 30 -35 minutes, check the readiness with a wooden stick, if it is dry and clean, everything is ready.<\/p>\n<\/blockquote>\n After I took it out of the oven, turn it over onto the wire rack, remove the bottom of the foil, if you have a split form, just turn it over and place it on the wire rack, this is necessary so that the dough does not settle.<\/p>\n After 2-3 hours, turn over, carefully remove the form, if not removed, walk along the edge with a knife to separate the dough from the sides.<\/p>\n I leave the dough to cool completely, it is very important that it cools down on the wire rack. Only after it has cooled completely can it be cut and formed into a cake.<\/p>\n If you want 100% of the result, this option will never let you down. The main thing is to prepare all the products in advance so that everything is at room temperature. It turns out to be moist, porous, airy. So tasty that you can drink tea sprinkled with powdered sugar, and if you want, then cut into cakes and smear with cream.<\/p>\n Ingredients:<\/strong><\/p>\n Beat the whites with a pinch of salt into a foam, I have a mixer power of 360, beat for 3 minutes. Nothing should drip and fall out.<\/p>\n Combine yolks, vanilla sugar, sugar, and sour cream with a whisk. Just stir to combine all the ingredients. We wind the flour, be sure to sift the flour, I have 200 grams according to the recipe.<\/p>\n For this recipe, all foods must be at room temperature. They need to be removed from the refrigerator in advance.<\/p>\n<\/blockquote>\n Add a teaspoon of baking powder along with the flour. We immediately turn on the oven, the temperature is 180 degrees. Mix all ingredients with flour.<\/p>\n Add 2 tablespoons of whipped proteins to the mass, gently but confidently mix the proteins, the movements should be from bottom to top.<\/p>\n Proteins need to be administered in 3-4 doses. The dough is homogeneous, smooth and aromatic. It is soft and viscous.<\/p>\n I do not grease the form with anything, I covered the bottom with parchment. I do not smear the form with anything. I pour out the dough, slightly twist the shape along its axis, you can toss it a little so that the dough is evenly distributed over the surface.<\/p>\n You can hit the form on the table so that there are no large bubbles. I bake for 50 minutes, temperature 180 degrees. I check, be sure to use a skewer.<\/p>\n Remove from the mold and refrigerate on a wire rack, or transfer to a board, you can place it on a plate. This option has never failed, it is suitable for beginners who have not cooked and are afraid.<\/p>\n Delicate and porous pastries, with the addition of honey and soda, produce a seemingly beautiful honey color, and a wonderful aroma, and melt in your mouth. Cooking is very simple, so let's get started.<\/p>\n Ingredients:<\/strong><\/p>\n Separate the yolks from the whites, beat the whites into a foam with granulated sugar. Half the sugar into proteins, and beat the second part with the yolks, until the sugar dissolves. Beat until white.<\/p>\n Heat the honey in a water bath to 70 degrees, extinguish the soda in a separate container, and combine it with honey, it will begin to bubble.<\/p>\n Let's send everything to the stove and warm it up for a couple of minutes in a water bath. Cool a little, add honey and soda, and flour to the yolks, mix everything well with a mixer.<\/p>\n Stir in a couple of tablespoons of proteins into the dough, stir in with a spatula.<\/p>\n![\"How](\"https:\/\/inform.com.de\/wp-content\/uploads\/2021\/04\/post-292923-607d618e1c039.jpg\")
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nWhat to add?<\/h2>\n
How do I prepare a form?<\/h2>\n
The classic recipe for making biscuit at home<\/h2>\n
<\/a><\/p>\nWhat you need:<\/h3>\n
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How we will cook:<\/h3>\n
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<\/a><\/p>\nCustard chocolate sponge cake on boiling water – fast and tasty<\/h2>\n
<\/a><\/p>\nRequired products:<\/h3>\n
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Cooking process:<\/h3>\n
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Sponge cake in 3 minutes in the microwave<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nDelicate sponge cake “Indian style” without eggs<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nSponge cake “Margarita”<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nSponge cake with vanilla pudding<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nSponge cake “Caramel” without eggs<\/h2>\n
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What is the baking temperature?<\/h2>\n
<\/a><\/p>\nShould you add starch?<\/h2>\n
What kind of flour to use?<\/h2>\n
Should the eggs be cooled?<\/h2>\n
How does cocoa affect the cake?<\/h2>\n
Do you need baking powder \/ baking soda?<\/h2>\n
<\/a><\/p>\nSimple and fluffy sponge cake in the oven without separating proteins<\/h2>\n
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<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nHoney cake sponge cake (it turns out tender and tasty)<\/h2>\n
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