To make a biscuit twenty centimeters in diameter, you will need: 4 eggs, 100 grams of flour, 150 grams of sugar.
For cooking, first of all, you should prepare the form. It can be any detachable special form available in the house. A ring designed for baking will also work. In the first case, parchment is laid on the bottom, and in the second, the ring at the bottom is wrapped in foil.
1. How to properly prepare biscuit dough
In different containers, ordinary bowls are suitable, we separate the yolks from the whites, the main thing is that there is not a drop of yolk in the whites. Pour half of the sugar into a bowl with the yolks, after which we thoroughly grind the mixture. This can be done manually or using a blender. It's very convenient here. We put this mixture separately and start with proteins. Beat them. At the same time, it is important that the working part of the mixer (blade) is dry and not greasy.
The whipping process is carried out at medium speed. The foam should be fluffy in the end. And at this stage, we slowly add sugar in several steps, but we do not stop beating the whites. After all the sugar is in the proteins, beat them and continue further. The mass should turn out to be soft and not friable, and if you turn the container with it, then the whipped proteins should not fall out of there. It should be noted that it is whipped proteins in this case that act as a substitute for baking powder. Provided that they are well and correctly beaten, there is no need to add baking powder to the dough.
After everything is ready, we separate 1/3 of the proteins and add it to the yolks. We mix the contents and add flour, necessarily sifted, since this factor also affects the splendor and airiness of the finished product, and again mix thoroughly. We transfer the resulting mass to a container with the remaining whipped proteins and mix it all with gentle movements from the bottom up. The mixing process should not be delayed, the main thing is to combine the ingredients.
The biscuit dough is ready. It remains to put it in a mold and bake. On the sides, the mold does not need to be oiled so that the biscuit does not stick to them. The fact is that the volume of the dough increases in the oven. In this regard, the form is not filled in completely, but by 50 percent or 2/3 of the total height.
2. Cooking process
Another crucial step is baking. The oven should be preheated to 165-170 degrees, and the heating should be the same at the top and bottom. We put the form with the dough inside for about fifty minutes.
During baking, the dough should rise quickly and brown gradually. If a ruddy crust appears very quickly, it is necessary to lower the temperature a little, but if it rises unevenly, sagging in the middle, then the temperature must be added.
If you bake in convection mode, then the temperature should be set 10-20 degrees lower and for the first time observe the process and adjust it to find the best option. After the biscuit is ready, the oven turns off but does not open. It is required to get baked goods no earlier than ten minutes later.
>>>>Ideas for life | NOVATE.RU<<<<
After removing from the oven, the biscuit must be freed from the mold by going around the edges with a knife. We get a perfectly lush, tall and very tasty product. After that, the biscuit cools down and wrapped in ordinary cling film for eight to twelve hours. Then it can already be divided into cakes.
Continuing the topic read, how to make a delicious sour cream: 7 simple secrets and 4 original recipes.
Source: https://novate.ru/blogs/241220/57217/
IT IS INTERESTING:
1. Why the Chinese began to abandon the use of bicycles en masse
2. Lead Rain: 50-round pistol rendering body armor useless
3. 6 Russian cities, whose population is inexorably dwindling, and soon they will be empty