How to make a biscuit dough for a cake

The correct biscuit dough for cake has a veryLush structure and very easy to process. Therefore it is so popular with confectioners. From it you can cook a variety of culinary creations. Biscuit goes to making rolls, cakes and even the most complex cakes. But to get a delicious cake or cakes, you need to know how to make a biscuit dough correctly.

There are several options for its preparation. Everyone chooses the convenient and most suitable. The main method is divided into cold and heated.
In order to make a biscuit dough for a cakeway with heating, you need to mix flour with starch. Starch take about a fourth of the required amount of flour. This allows you to get a better biscuit consistency. Next, you need to mix the eggs with sugar and put the bowl in a water bath. When the mass is warmed up, it must be well beaten. This method allows you to get a good biscuit, which has a more stable structure.
When eggs with sugar increase in the processwhipping about three times, they add flour with starch. Do this as quickly as possible, but not immediately, but gradually. Then carefully beat and add essence. Form, which will bake biscuit dough for the cake, you must first lubricate or lined with special paper.

The dough is poured into a mold and leveled with a spatulaor with a knife. Send it to a heated oven to 200 degrees. At the beginning of baking, you should not move the biscuit test form, because as a result, its structure is broken. Willingness of a biscuit can be checked with a wooden stick, piercing it. If it is sticky, then you should hold the dough in the oven a little more. If the wand is dry and does not stick, then the biscuit is ready. We take it from the oven and leave the minutes for 20. Then carefully take the biscuit out of the mold.

Cold way of cooking a biscuit a fewis different. To do this, you must first divide the egg yolks with proteins. Then beat the yolks with sugar until the mass is increased by about three times. Separately beat whites into a strong foam, adding at the end a little lemon juice to strengthen the protein structure. Then take a fourth of the whipped proteins and add them to the yolks with sugar. All carefully mix and pour into the mixture flour. Mix again and add the remaining proteins. Mix the ingredients until a homogeneous mass is obtained and pour the dough into a pre-prepared mold. Bake in the oven until cooked. Correctly prepared biscuit dough for a cake should have a light brown surface after baking. Inside the biscuit should be yellow, and its structure should not crumble.

Unlike other types of dough, biscuitprepares quickly and does not have a complicated formula. If everything is done correctly and accurately comply with the technology, it turns out an airy, gentle base for any confectionery product. It is much more difficult, for example, to prepare a puff pastry for Napoleon. The technology of its preparation requires more laborious work and a long time. Depending on the recipe, multiple mixing of the ingredients and rolling out the layers is required. Although this procedure is worth it to do it.

The choice of type of test for a cake depends on the specificprescription and preferences. Puff pastry is suitable only for certain types of cakes and Napoleons. From a sponge cake you can make a quick cake with apples. To do this, whisk it in any convenient way. Pre-clean and cut into small slices apples and three orange peel. Add the zest in the finished dough. We spread the apples into a pre-greased form and fill them with a ready-made dough. We put in a heated oven and bake. It turns out a delicious cake, which does not require great skills and efforts for cooking.