How to bake a biscuit?

Bake tender, fragrant, melting in the mouth biscuit Is the dream of every mistress. It is not surprising, because this capricious pastry requires a lot of skill and patience. Do you also want to please your relatives and friends with lush biscuit cakes, rolls? Then, together with the Land of Soviets, how to bake a biscuit.

To bake a biscuit in a classic way, you needfresh chicken eggs, sugar or powdered sugar, flour and potato starch. Some housewives introduce biscuit dough and other ingredients, such as spices or cocoa, but start best with "classics".

Main problem housewives who at least once tried the ovenbiscuit, - "drop" of the finished biscuit. It would seem that all proportions are met, biscuit dough welled up during baking, but it's worth getting a biscuit from the oven - goodbye splendor!

If you want to avoid such problems, remember a few simple rules of bakingbiscuit. So, during baking for the first 20-25 minutes, the oven door must never be opened, otherwise the dough will fall. In addition, you can not slam the oven door - the dough can also fall.

After cooking Bisque dough should be immediately sent to the oven. When baking the edges of the biscuit form, you do not need to grease with grease, otherwise the biscuit will only rise in the center of the mold.

How to bake a biscuit in the classical way?

To bake a biscuit, you will need:

eggs - 4 pcs.

flour - 100 g

sugar - 180 g

potato starch - 1 tbsp. l. (optional)

a pinch of salt

Preparation

Take fresh chicken eggs, wash them. It is best that they are at room temperature. Separate the proteins from yolks. Mixer whisk the proteins into a strong foam, gradually adding sugar to them. If you add a pinch of salt when whipping the proteins, the foam will get stronger.

Beat whites until the mass iswill increase and not stop pouring out of the container (they say more - until solid peaks). Previously, the separated yolks are mixed and start to add in small portions in proteins, whilst continuing to beat.

In the whipped egg mixture gently add sifted flour. Using a wooden spatula or spoonstart stirring the dough. Attention! Biscuit dough should be mixed not in a circular motion, but with movements in the direction from the bottom up, as if lifting the dough layer by layer. Stir it all the way until all the flour is absorbed into the dough.

Prepare a baking dish - As a rule, they take a detachable one. The bottom of the mold should be oiled and sprinkled with flour or you can use parchment paper for baking. The form is recommended to cool slightly - so the biscuit will turn out to be more gentle.

In the form put the biscuit dough, gently level it and put the form in the preheated oven for 25-40 minutes. The biscuit oven is necessary at a temperature of 180-200 ° C.

Willingness of a biscuit you can easily check: when pressed, the finished biscuit will be elastic. Ready biscuit is recommended not immediately removed from the oven, and let him stand for another 10-15 minutes. Then the biscuit form should be placed on a damp towel. From the shape of biscuit should be obtained when it cools down to room temperature.

Bon Appetit!