The easiest biscuit test recipe

The main components of the biscuit testare flour, sugar and eggs. Eggs are beaten with sugar until a lush mass forms, which perfectly holds the shape on a spoon or wooden spatula. Then flour is cautiously poured in, and the whole mass is gently mixed. In some cases, flour can be replaced with starch, biscuit is then obtained simply by air. The recipe for a biscuit test it may contain vanillin, grated orange or lemon zest, almonds or nuts.

Lush biscuit (recipe) is obtained only from the freshest eggs, it is necessaryConsider when choosing products for the future cake. The duration of whipping of proteins and the correct mode of baking also plays an important role in the preparation of biscuit. Proteins are beaten only in clean dishes, before beating it is desirable to hold them for several minutes in the cold. If you get to the proteins, even a drop of yolk or fat, the whipping process will be doomed to failure. If the squirrels stood for a long time, you can add a drop of vinegar or lemon juice to them, so that whipping is easier.

Before preparing the dough, the pan is greased with grease and sprinkled with breadcrumbs or laid out with greased paper. The recipe for a biscuit test assumes baking at temperatures180-190 degrees for 40 minutes, while in the first 20 minutes the oven should not be opened, so that the biscuit is not a donkey. The willingness of a biscuit can be checked by an ordinary toothpick, if it is dry, then the cake is ready. Dough for biscuit cakes can be prepared in a warm and cold way.

Cold way.

Sugar is divided in half, with one-half shakein a strong foam of protein, with the other half are ground white egg yolks. When using additional ingredients, they are introduced into the yolk mass. Then, flour and a third of the proteins are introduced, and only the remaining proteins are introduced at the very end. The baked biscuit should be left for 10 minutes in a slightly opened oven.

Warm way.

Yolks are rubbed with sugar and if necessary withbutter. The whole mass is heated in a water bath until the sugar dissolves, with complete stirring. Then the dishes should be put in cold water and left at room temperature, without forgetting to constantly whip the mass. Yolks become lush, thick. Then flour is added with starch and at the very end proteins are introduced.

Recipe for a biscuit test with butter

For the test: 10 eggs, 900 grams of sugar, 1 kilogram of flour, 200 grams of butter.

Biscuit dough is prepared in the usual way, at the very end it is carefully mixed with warm dissolved oil. Mix as quickly as possible so that the dough does not settle.

Recipe for a biscuit test with cocoa

For the dough: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 65 grams of cocoa powder.

The dough is prepared in the usual way, but immediately before mixing, cocoa powder, previously sieved through a sieve, is added to the flour.

Recipe for biscuit test with nuts

For the test: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 70 grams of walnuts (chopped).

Dough is prepared in the usual way, but right before kneading the grated nuts are mixed with flour. Mix the dough as quickly as possible.

The recipe for biscuit with apples

For the test: 4 tablespoons of flour, 3-4 apples, 6 tablespoons of sugar, 5 eggs, a little cinnamon.

Yolks beat with sugar, mixed withcut apples, whitened whites are added to the same place. The whole mass is quickly mixed, poured onto a pre-oiled baking sheet and sent to the oven. The cake is baked at a temperature of 180-200 degrees.

So, we have mastered the basic principles of biscuit dough preparation. Time to go to the kitchen and experiment!