Biscuit classic. Biscuit how much biscuit is done

Biscuit in the Italian language means "baked twice." Classic biscuit is prepared from flour, sugar and eggs. The recipe for a delicious biscuit may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking biscuit, as a rule, does not take much time. It is for the speed of cooking and an excellent result, many mistresses love to prepare biscuit dough. Its products from it are flown and gentle. Baking biscuit may be the most diverse. Break biscuit for cake, roll, cakes, etc.

How to make a biscuit? A simple biscuit recipe, though, has some features of cooking. Puffy baking is exactly whipped egg whites and yolks with sugar and flour. The quality of the biscuit largely depends on the freshness of the eggs, as well as on the temperature of all part in the ingredients. The duration of the beating and the baking mode plays an equally important role. How to cook biscuit will prompt our recipes. Cooking biscuit at home will not be much difficulty if you adhere to all the rules of cooking. To obtain the most lush and gentle biscuit, it is recommended to carefully separate yolks from proteins so that they do not mix. Squirrels are worse than chambered if it gets yolk or fat.

There are many biscuit recipes. The dough recipe may include a grated lemon or orange zest, vanilla sugar, cocoa powder, crushed nuts, poppy, raisins and other fillers. They must be mixed with flour. The classic biscuit, the recipe of which consists of eggs, sugar and flour, can be added sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more tasty and lush than the classic one. The recipe for a biscuit on sour cream will not cause you difficulties. Chocolate biscuit, the recipe of which includes cocoa powder, is particularly popular with children who require cooking chocolate biscuit regularly. We advise you to prepare a very popular biscuit with apples - a charlotte. You can even try to prepare biscuit without eggs - on vegetable oil and soda solution.

Biscuit dough bakes cakes for cakes. The recipe for a cake biscuit can be found on our website. The combination of biscuit with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious pastries. An important component for such sweet products is a cream for biscuit. The recipe for biscuit cream may include cottage cheese or chocolate. Curd biscuit may contain cottage cheese both as a filling and as a component of the test.

How to cook biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat the proteins only in perfectly clean, without traces of fat, dishes. If proteins are bad, they need to be cooled. Whole proteins need to form a stable foam. Necessary whipped proteins with small bubbles, when baking, lead to the fact that the dough sits down. Yolk need to rub with the sugar of others and beat to the formation of foam. You need to mix proteins and yolks immediately, at the same time adding flour.

Preparation of biscuit with a warm way speeds up the process. How to do biscuit with a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat eggs with sugar. Such a biscuit is obtained more dense and more crumbly than the biscuit of cold cooking. Because the resulting mass is best in an electromycer, but you can manually. The finished dough needs to immediately pour into special forms and immediately begin to bake.

How is the bake biscuit? Gentle structure and thin crust are obtained only if the biscuit bake correctly. Bake the biscuit is needed on uniform medium heat. During baking, you should not open the oven. But the finished biscuit must be left for some time in an open oven. This makes it not opal. Freshly baked biscuit is poorly cut, so after baking it is desirable to withstand about a day.

How to bake a biscuit quickly? You can also cook biscuit in the microwave. This method is easier than the previous one. The dough is in itself dryly, so I need impregnation for the biscuit. As impregnation, you can use chocolate, various syrups or alcohol.

Cook the biscuit! Recipes with photos on our website will prompt you how to do it right.

Biscuit - Universal pastries for confectioners. Without a biscuit, almost none cake costs, from the biscuit make cakes and rolls, use as a basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and with cream, with nuts and with carrots - they are very different, but combines their cooking technology. Whatever biscuit dough, it is simply necessary to beat eggs for him (or separately proteins and yolks) and how carefully add the remaining ingredients as you can. It is at the expense of air added during a whipping, your biscuit will rise in the oven.

When baking the biscuit, two processes occur simultaneously. First, the air in the dough is heated and, accordingly, expands, it makes the dough in the oven rise, that is, to increase in volume. Secondly, if heat is enough (at a baking temperature of 180-200c), the walls of the growing pore are baked. Thus, to get the right biscuit, you need to beat eggs well, adding as much air as possible, mix the dough, trying not to lose the added air, and then correctly bake it at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeev, we offer to watch the video from professional confirmer Oleg Ilin!

What is the stuff?

FLOUR

Biscuits are baked thanks to the process of brassing starch - when heated in a wet test, it changes its structure, becoming more dense and viscous. Therefore, it is important for the biscuit precisely the presence of starch, and, accordingly, it can be furnace with almost any flour - rice, wheat, corn, buckwheat (in any flour contains starch). If we replace part of wheat flour with starch - the biscuit will be more durable and crumbly. You can bake a biscuit and without flour, only on starch. But in walnut flour (ground nuts) there is no starch, and therefore biscuits with nutty flour are less durable and easily seen. Nevertheless, confectioners often make biscuits with nuts - it is very tasty!

Eggs

Without which the biscuit is in principle, bake is impossible - this is without eggs. It is the eggs that give it a pomp (when hacking), and strength (when baking). Well whipped egg mass is a key to success when working with biscuit.

SUGAR

For biscuits, take ordinary sugar, preferably with small crystals. They dissolve faster, respectively, and eggs are better with them.

Basic recipe Biscuit

There are many variants of the biscuit, but starting standing with the simplest recipe, which, however, is not worse than the most difficult. Remember the proportion:

4 eggs
120 g of sugar
120 g of flour
And no burst!

How to cook biscuit:

1. First, measure all the ingredients. Flour (as well as starch, if you use) Satch - it is saturated with air and then it is better stirred in the test. Divide the eggs on proteins and yolks (remember that cold eggs are best separated on proteins and yolks), while the proteins take a large bowl, and for yolks - medium sizes.

Please note that forms and bassens for biscuits need to be prepared in advance, you should also warm the oven in advance. When the biscuit dough is ready, it must be immediately shifted into the form (on the baking sheet) and bake, without losing time. The biscuit dough is quickly settled, and the finished products from the axial dough are obtained by low and lathes.

2. Pass into the yolks of half of the sugar and take the mixer at maximum speed in thick, almost white mass.

3. Wash and dry the whites and at the maximum speed of swelling the proteins until the mass becomes white and thick. Mixer nozzles should leave a clear non-surging mark. Only now poucher the remaining sugar and beat further until the mass becomes snow-white and shiny.

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4. Add to yolk proteins and mix very carefully with a spoon to become homogeneous, light yellow.

How to mix right? Take a spoon and lower the side in the middle of the bowl. Spend a convex part of the spoon along the bottom (towards yourself), then on the wall of the bowl up, continue the movement over the dough and again lower the spoon in the middle. A spoon will describe the circle. Repeat this movement, turning the bowl of the other hand. Thus, all types of biscuit (and other whipped) test are quickly and gently mixed. This method is called "Method of Folding".

5. Pull the flour and other dry ingredients. Stir again by folding. No need to interfere for too long, as the dough can be too compact.

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As soon as the lumps of flour disappeared - stop. Put the dough into shape, crumple the surface and put it in the oven.

publishing House "Mann, Ivanov and Ferber"

What to add?

Creamy oil is often added to the biscuit. It is melted for this, cool and poured as bearted as possible. Even a small amount of cream oil makes the crumb with a more delicious and wet, the biscuits with butter are longer not mist.

How to prepare a form?

There are several ways to prepare forms and baking biscuits. Each has its advantages and disadvantages. Sometimes it does not matter, in what form are you bast, and sometimes it is fundamentally.

Method number 1.

Lubricate the inner surface of the shape of the softened butter (melted oil will fire, and the smooth coating will not work). Pour a spoonful of flour and shook out the shape, distribute the flour first on the sodes of the form, and then along the bottom. Do well in shape to pour out the excess flour.

In this case, the method of biscuit does not adhere to the bottom and wall walls. After baking for 5-10 minutes, the biscuit cools up and slightly decreases in size, while a small gap appears between the shape wall and biscuit, and a small slide remains on the biscuit. Turn the biscuit on the grille, it will easily fail, while the slide will be at the bottom, and the top will be completely even.

Disadvantage: When using this method, the biscuit is fine below.

Method No. 2.

Do not lubricate the shape, but the bottom of the baking paper.

When baking, the biscuit sticks to the walls, but when you get the form, will also settle. Since the walls are not satisfied (they stick), there will be a "hill", thus, when cooled, the surface of the biscuit will become even. Biscuit is getting out of the form only when it completely cools. To do this, it is necessary to very carefully hold the knife along the walls, separating the biscuit, and remove the shape. Baking paper is removed before using the biscuit.

Disadvantage: In order to separate the biscuit from the walls, we need skill and accuracy; It is impossible to use silicone forms.

Method number 3.

Do not lubricate the shape and do not put on the bottom of the baking paper.

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This method is suitable for the easiest and gentle biscuits, which are cozed when cooled under their own severity. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to cool up the legs - for this immediately after baking, the form turns over and put on the bowls so that the biscuit does not touch them. In this position, the bottom and the side of the biscuit is glued to the form, it does not fall out, but also does not settle under its own weight. Please note that in this case it is important to choose the right size of the form so that the biscuit does not turn out above the edges and it could be turned over.

Disadvantage: It is sometimes difficult to separate biscuit from the form; Silicone forms are not suitable for such baking.

Bakery products

Always warm up the oven in advance to a temperature of 180-200 ° C. Bake the biscuits preferably at the middle level of the oven, you can use convection. Try not to open the oven in the first 15 minutes of baking so as not to cool the air. You can check the readiness of the biscuit in 25-30 minutes after the start of preparation. Ready biscuit - always with a uniform slide, golden brown. Pass it in several places (closer to the middle) toothpick, it should not be sticking the dough. You can also press the palm, ready to biscuit elastic and durable.

IMPORTANT!

So that the biscuit did not twist when impregnating, was durable and elastic, it is advisable to give him to lie down for several hours. For cakes, I usually leave the biscuit in the evening and leave for the night in the kitchen. Please note that the biscuit should not dry - for this, if there is dry air in the kitchen, you can remove the biscuit in the package after complete cooling.

publishing House "Mann, Ivanov and Ferber"

How to cut a biscuit?

One biscuit of four eggs, baked in the form of a diameter of 20 cm, usually can be cut into three embers. So that the cuts were smooth, and the cakes are the same in thickness, use some simple techniques.

Put the biscuit under the bottom up - it is very flat, and your cake from above will also be smooth. As a substrate, it is convenient to use a sheet of paper for baking, a flat plate or grille, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is very desirable that it is sharp, with a blade that is longer than the diameter of the biscuit. The bread knife with a wavy blade is very well suited.

Take a cut line with a cut line with a depth of about 1 cm around the biscuit.

Insert the knife into the incision and cut, gently turning the biscuit and pressing the knife to the bottom to appear, it should go smoothly along the planned line.

Problems?

1. Too liquid dough - poorly beat proteins or yolks, the dough interfered for too long;
2. Biscuit is badly rising - the dough hindered for a long time, the eggs were poorly used, too cold oven;
3. Biscuit is very donkey after baking - the dough was poorly protected, little flour or starch;
4. Biscuit donkey in the oven - too hot oven;
5. Biscuit creates greatly - starch multipato.

For the preparation of the biscuit, we will need flour, sugar and eggs.

The shape for diameter is 20 cm (or square 18x18).

Note: In some recipes, instead of 120 g. The flour is used 100 g. Flour and 20 g. Starch. Biscuits with starch are less falling when baking, but more crumbling during cutting and less plastic. So they are not suitable for rolls.

No additional burstlers (type of soda, dough breakders, yeast, etc.) Real biscuit dough does not require.

The quality of the biscuit test and the future biscuit depends on the freshness of eggs. The fresh eggs, the more magnificent and better will be biscuit. To determine if they are fresh, you need to break and pour one egg on the saucer. It is fresh if the yolk protrudes with a high dome, and the protein fits it, and only a small amount of fluid spreads over the saucer from the main mass of the protein.

For clarity, I photographed two eggs.

The one that left was demolished by chicken literally a few hours ago. The one that right - lay in the refrigerator week. See the difference? The first protein is assembled around the yolk, and the second spread over the dish. The first egg is suitable for biscuits, and the second is suitable only for scrambled eggs.

Separate proteins from yolks. It is important to make it so that even small droplets of yolks fall into the squirrels, otherwise the proteins will be bad.

Beat yolks with 2/3 sugar before obtaining a light homogeneous mass.

It will be possible to stop when the grains of sugar disappear in the mixture, and it will become white and foam itself. At my speed of the mixer, I have 6 minutes.

Beat proteins.

The dishes for whipping proteins should be perfectly clean, without traces of fat, otherwise the proteins will be bad to be tight. We need to be able to get proteins before obtaining a stable foam. If the dough contains too small bubbles, then when baking it sits down. If proteins are bad, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. My whipping proteins takes 5 minutes.

Add sugar residues to proteins and beat to the appearance of shine (about 1 minute).

Mix together protein and yolk mass. It should be done quickly, not circular movements, but lifting the layer behind the layer so that a sufficient amount of air bubbles remain in the test.

Pick out sifted flour and carefully, but quickly move the movements from the bottom up.

The finished dough quickly pour into the prepared forms or on the baking sheet and immediately bake, otherwise air bubbles will disappear from it, and the biscuit loses the taste and tenderness.

It is convenient to bake the biscuit in the detachable form, the bottom of which you need to lubricate with oil or to be protected for baking paper. It is not necessary to lubricate the side walls of the shape with a non-stick coating, otherwise, when baking the dough will only rise in the center of the form. If the form is used without a non-stick coating, then the walls of the form can be lubricated with oil.

Bake the biscuit is needed on uniform medium heat. The oven should be warm up 10 minutes before putting it with tests from the test. It is not necessary to put a biscuit into a hot oven, as a solid crust can immediately form on the surface of the product, the biscuit will be burned outside, and it will not be absorbed from the inside. For baking optimal temperatures 200 degrees and time 20-25 minutes.

During baking, especially in the first 15-20 minutes, the biscuit can not be shaken, as it can settle and will not succumb.

Readiness is determined using wooden spanks or toothpicks.

Baking biscuit must be left for some time in an open oven so that it does not open. If you immediately take it on the cold, it can settle down.

The average height of the finished biscuit must be approximately 4.5 cm.

The finished biscuit is easily separated from the walls of the shape, when pressed with a finger, the vertex is quickly aligned, the upper crust of the biscuit of golden color. If the finished biscuit put on a wet cold towel, it will be easier to remove it from the form.

Tip: Freshly baked biscuit poorly cuts and poorly impregnated with syrup, so it is recommended to withstand it after baking about a day or at least at least 8 hours. So that it does not dry, then it is necessary to wait until the biscuit completely cools and wrap it into the film.

Tip: Ready Biscuit can be freezed. To minimize labor costs in preparing for big holidays (birthdays, New Year, etc.), the biscuit is best prepared in advance and stored in the freezer. After defrosting at room temperature, it does not differ from freshly prepared.

Bon Appetit!

There is a celebration, there are three-tier cream gigant in plans and you want to conquer all guests with the talent of the excellent pastryer? Then you especially need to know why it does not bope or falls biscuit after baking, and at what temperature it bakes and how much time. All the necessary information regarding cunning biscuits you can get from this post, and using it, you will be waiting for success.

All women are impossible swelling. The confectionery craving can sometimes have to overcome even such ceasing extra kilograms. And in the rush of faithful love, many households are trying to put some delicious trifle to tea in the kitchen.

Three-storey cakes can act as a "trifle", stuffed with cream rolls, gentle cupcakes, in general, something that is based on what he lies, this incredibly tasty, but no less capricious - biscuit.

However, this "Olympus" is not so easy to conquer, and often the dust culinary fuses at the sight of a failed masterpiece. So many works, and all the cat under the tail. It is not surprising that the security of the confectioner started so spontaneously is supported by a mass of urgent issues: "Why is the biscuit of crude inside, how many minutes it needs to be baked, at what temperature or why is it settling?" And others, other ...

However, it is worth dealing with everything in order.

Question number 1: Why do starch add to biscuits?

Often in prescription descriptions one can see that starchy powder is added to the dough, along with the main components. In this regard, a reasonable question arises, why in Biscuit starch?

Probably, it should be started with the fact that this component, depending on the plant, from which it is mined, is presented in a rather extensive range, namely in cooking, corn, soy, manica fruits, rice and other types of starch are used. In the pastrych, they are more often resorted to potato and wheat.

Starch in the biscuit is designed to eliminate the excess moisture, which makes it possible to get a product with air and gentle. If you replaced with a wheat starch with a test of 30% of flour to a wheat starch, then you will noted that the volume of cortex increases with baking, their structure is easier and a grainy, and the cake or roll is incredibly soft.

However, it is worth remembering that if you use potato powder, it follows it in milk or fermented milk products, and also pay special attention to a vanilla or any other flavoring, since starch from potatoes contributes to the oppression of the taste of the finished product.

Question # 2: How to make a lush biscuit?

You probably noted that the store cakes are the owners of such thick cakes that the willy-noilists feel the injection envy and seek to try, how to achieve this in their home pastries? It should be noted that this is not one or two rules, but a whole range of measures aimed at achieving an excellent result.

Question number 3: Why does the biscuit fall out or does not rise at all?

Many worships had to face such a problem that when baking, the biscuit does not rise, and if it rose, then after it is definitely descended. And so insulting becomes, because we try to keep all the subtleties and rules, but apparently we miss something from the view. And this is this way, there are several reasons for such a "pig" behavior of the cortex.

The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. The old oven can pass the air, thereby disturbing the temperature, to this can be attributed to the regular opening of the stove door in the world's rank. In addition, the malfunction of the oven can lead to uneven distribution of heat and the root threatens to turn out to be coastal. And this is just one of the factors why biscuit settles after baking. Violation of cooking techniques may also deploy to affect the quality of the confectionery. Perhaps, in the process of kneading the test, proportions were not observed, or the products were overly cooled, the proteins were poorly whipped, a bad baking powder was used and so on. Inactive handicap with the test is another reason why biscuit sits down. For example, if you hit or shame with a bulk-eyed in it, then alas and ah, you should not dream about the magnificent cortex. Also, one should not knock on the bottom of the bench, when the biscuit is removed, because it is so gentle. Early baking extracts, as a rule, makes some kind of bowl like a beautiful smooth biscuit. Make sure that the dough proceeds evenly. After cooking the test, you absolutely do not have time to chat with a girlfriend or arrange a break from Kit-Cat, you need to immediately lay out everything in the shape and ahead with songs in a hot oven.

Multividual owners, for example, often brag up with huge biscuits, but among them there are "faults", which instead of a plump sweet bevel get a flat pancake.

The rules for this unit in principle are similar to the usual oven: exhibiting the temperature and temporary mode correctly, do not open the cover in the process of baking, but one item is quite cunning. Some are trying to create an incredibly high monster, such that when picked up, it covers the multicooker valve and spoils the entire circulation of warm air.

Well, ladies, cute, do not be lazy, well, make a better two medium and successful look, then you will smile happiness.

Question number 4: Why does the biscuit do not bope in the middle and how to check his readiness?

Many newly new "confectioners" are wondering how to determine whether baking is pregnant if it passed? There are a couple of ways to find out.

The readiness of the attitude can be checked by pushing it in the center with a wooden stick. If, after extracting our "dosimeter" from baking at the end, it will be dry, then the cheer, comrades, the Corzhik was able to fame, because otherwise the area will be a sticky, with the remains of the test.

Another factor that signals the readiness of the biscuit is its appearance, if you found that in the form of baking slightly squeezed, that is, it moved away from the walls, then this can be regarded as the preparedness of the product.

However, it often happens such bugs that outside the Corzhik looks amazingly, and inside it is soft, bolebling and obviously black. So what to do if the biscuit does not succumb?

Initially, it is necessary to determine because of which it was such nonsense.

Big Dose Sakhara

Often the semi-axes korzh can be the result of the technology error in the kneading test. If in the hope of making the future cake even more sweetly naive housewife put 2 times more sugar into it, then you should not expect an ideal biscuit. The same goes and flour, put less - bad, put more - similarly. It is worth remembering once and forever, with a biscuit jokes are bad and neglect the proportions - this is the right "death" for the future confectionery product.

Temperature mode

The second, and the most common mistake is a breaking up biscuit baking mode, that is, the temperature and time were not chosen correctly. Either you are overly heated the oven that the dough simply proceeds too quickly along the edges, and without reaching the center. Or vice versa, degrees in the stove are not enough and the time you measured to baking, just not enough.

How to finish biscuits

But how to save such a "miracle-yudo" and finish it until full readiness? First, check the temperature in the stove, if it is high, reduce, if low - add. Secondly, in order for the Corogik, which is already enough enough, is not burnt, it is worth covering the foil and leave it in the oven to appreciate, periodically with a chopper for checking. Here, in principle, all science.

Question number 5: how much time biscuit oven?

Many recipes of biscuit confectionery are prescribed baking time on average 30-40 minutes, but it does not mean that any cakes be baked precisely so much.

From how much biscuit is prepared, of course, its taste parameters and qualitative characteristics depend on. After all, if it is in the oven, it will become dry, dense and tasteless, and if, on the contrary, it is uninstalled, that is, the risk of getting sticky and sharpening mass, instead of delicious and tender pieces.

Naturally, baking time depends on the effect of exposure, as well as from what kind of korh is needed, whether it is necessary for a cake or for a roll, that is, the main value is the thickness of the dough filling.

For the roll time mode varies within 10-15 minutes. For cakes from 25 minutes to 1 hour.

Question number 6: At what temperature the bake biscuit?

Cooking biscuit The case is certainly cunning, in which each nuance can affect the appearance and taste of the product. Therefore, it is necessary to consider everything, even choosing a temperature for a specific type of test.

For oil biscuit, the bleaching temperature should not exceed 180 o C. The most simple cake must be baked in a pretensely preheated oven at 200-220 o C.

Put the shape with the dough into the stove, just making sure that she warmed up enough, otherwise you will have to reread the question number 3.

In addition, it is impossible after the end of cooking to leave the product in the oven, so as not to dry. This rule does not apply to the multicooker. When working with this device, on the contrary, the root after the end of the baking should be left inside for 10 minutes, so you can avoid the rapid fall of the biscuit.

Question number 7: why biscuit cracks and rises slid?

And what only the dirtyness does not come up with the biscuit, so that the hosts are pouring. He does not rise, and falls, and does not hit, but in addition, he makes absolutely terrible things - it is swept away with a slide, burst and prevents the volcano, hesitating the liquid dough.

Heat

What can such a trait of this baking-capriculus? Heat! Here he is the main thing. If you have rolled the oven to hell flame, then the biscuit will behave inadequately, the top will succumb to quickly, and inside the dough just boils and under pressure will raise the hollyk, and in more run cases will burst and leaving.

Girls, lovely, remember, how much time and at what temperature you will bake the biscuit depends on the outcome of the entire culinary event.

Flour dreamed

However, baking can be cracked not only about this. Especially noticeable on cupcakes it happens that there are no cracks on top on the finished product. Everything is explained by the banal excess of the proportions of flour in the recipe, or when baking, you simply overpowered the biscuit.

Question number 8: Why does the biscuit turn out to be rubber?

One of the most popular bugs in the cooktite cooking is eggs, and rather their irregular beating. Firstly, the eggs should be very careful to split into proteins and yolks and beat separately with sugar, and the sand dosage cannot be changed, and follow the recipe strictly. Yes, yes, biscuit is a capricious thing. If the whipped egg foam is not tight enough, then as a result, the Corzhik will turn out to be "rubber".

You should also mix the most gently all the ingredients in order to foam it does not delay this.

Question number 9: Why does the biscuit smell like eggs?

And so he managed, chic, lush and air. But what is it?! The smell of eggs spoils all with such labor done work. The recipe for biscuit contains a large number of eggs, for someone this smell in the finished product does not feel, but some particularly sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from home chickens make the smell even more expressive than the store product. In addition, those corishers, as part of which are provided for soda, also smash the egg.

What to do in such a situation? If soda can still be replaced with a more harmless breakpoint, then there is no option from eggs at all. Then the decision is one, the masking of the smell. It is for this that vanillin, or various artificial food flavors add to the dough.

Another way to overcome an unpleasant fragrance is impregnated with cortex with syrup or confectionery brandy, which, besides, give a peculiar taste or roll.

Question number 10:

The originality of baking makes it even more attractive for sweet tooths. The manufacture of a dark or striped cake is not such a difficult task, just half the cakes should add cocoa powder (mix it with flour during the kneading test).

You can also often see orange, pink and other rainbow sponsors, whose coloring is achieved with food dyes added to the dough. Such products are incredibly colorful, interesting and like the darishes. However, are you ready for a minute beauty to rush chemistry?

Question number 11:

Biscuit compared to many other flour products calorie is rather modest.

"Enemy" Corzhik in a classic recipe, where sugar, eggs and flour are used, has 258 kcal per 100 g. Oil biscuit has an energy value approximate to 300 kcal per 100g. If you add cream, jam and other Mazukalki, which is so abundant to miss the confectionery, then you can safely, having spoiled on all diets, sculpt the cake without a branch of conscience. And what is already there, if 0.1 kg contains more than 400 kcal, then what the difference is how much to eat, you can't become thin.

Meaning how much time takes the cooking baking baking and the number of nerves spent on it, then you can think about it, and whether it is necessary to bother with it. However, mastered the skills of cooking this, it would seem simple, but a terribly capricious confectionery product, with others you will certainly not experience problems.

Cake made with your own hands is a symbol of a family holiday, home heat and comfort. The easiest and most popular home cake is prepared from the biscuit. The biscuit dough contains the minimum of available ingredients that are on any home kitchen, it is easily whipped with a mixer, simply bakes. And of course, cakes from homemade biscuit with homemade cream are unusually tasty. Any most beautiful cakes from the best pastry shops cannot compete with them. And let the home cake are not so beautiful and exquisied as a cake from a professional confectioner, but when baking at home, we are always sure that we used high-quality products and prepared with love. Here you will learn not only about how to bake a biscuit for a cake, but also about how and how to impregnate it. Also, I will also offer you some of the most popular recipes of biscuits and give you a selection of recipes of simple and tasty creams, ganars and glazes for the cake. And of course, you are waiting for easy options for decorating homemade cakes with beautiful photos.

Recipes Biscuits

Classic Biscuit

The proportion of eggs, sugar and flour for classic biscuit: on 1 egg 30 grams of sugar and 30 grams of flour.

• eggs 4 pieces
• sugar 120 gr
• wheat flour in / s 120 gr

For a round shape with a diameter of 24-26 cm

• eggs 5 pieces
• sugar 150 gr
• wheat flour in / s 150 gr

For a round shape with a diameter of 28-30 cm

• eggs 6 pcs
• sugar 180 gr
• wheat flour in / s 180 gr

For a rout on a baking tray measuring 38 cm x 32 cm

• eggs 3 pcs
• sugar 90 gr
• flour 90 gr

If in the classic biscuit, replace 1/3 of the flour with ground nuts or cocoa powder, you will get a nut or chocolate biscuit, respectively.

Often in the dough for biscuit, part of the flour is replaced with starch, it is believed that the product will be more air and gentle with it, since it reduces the amount of gluten. But I do not advise and never add. And in order to reduce the effect of gluten, just quickly interfere with flour into eggs.

Wear eggs to foam for 7-8 minutes. Gradually add sugar, beat at least 10-15 minutes to puff and increasing the volume of 2.5-3 times and completely dissolved sugar. Sketch the flour into whipped eggs in 2-3 receptions, mix with a spoon or blade. Watch all the flour to intervene in the dough. Pour the dough into the form, the bottom of which cover the paper for baking, the sides are not necessary to lubricate the oil. Bake in a preheated oven at T 180 ° C 35-40 minutes.

Classic biscuit is very magnificent, gentle and air. In my opinion he is good even by itself without impregnation and cream, just sprinkle with sugar powder.

Detailed step-by-step photo recipe ⇒

Oil biscuit

For one round shape with a diameter of 26-28 cm or for two forms of a diameter of 20 cm
This amount of test can be baked and in the form of a diameter of 24 cm, excessive place in the modules for the muffins and bake together with the main biscuit.

• eggs 6 pcs
• sugar 165 gr
• wheat flour in / s 150 gr
• creamy oil 75 gr
• bustyer 1 tsp.

Melt the butter, you can in the microwave.
Eggs up to the formation of foam 7-8 minutes.
Gradually add sugar, whip up to an increase in the volume of 10-15 minutes. Add flour with a bundle in whipped eggs in 3-4 Reception - Sift directly into the eggs. Gently mix the spoon or shovel from the bottom up and to the middle. Make sure that all the flour interfere in the dough.
Add to the melted and slightly cooled butter 2-3 tbsp. Biscuit masses, mix and then add to the total weight in 2-3 reception, mix gently. Watch all the oil evenly intervene in the dough.
Bake the biscuit in a preheated oven T 160 ° C 40-45 minutes.
More tips for baking biscuit at the bottom of the page.

Detailed step-by-step photo recipe ⇒

Angel Biscuit

For a round shape with a diameter of 20 cm

• eggs (proteins) 6 pcs
• salt chipotch
• flour 65 gr
• dough breakner 1 tsp.
• sugar 125 gr
• vanilla sugar 1 tsp.
• lemon zest from 1-2 tsp.

It is not necessary to use the freshest proteins, even on the contrary, it is better to apply "aged", that is, standing in the refrigerator in a hermetically closed capacity of 3-5 days. You can also use frozed proteins.

Gently separate the proteins from yolks so that no drop of the yolk did not get to the proteins. Add salt and beat the protein mass and take it to getting a lush and soft white foam. Continuing to beat, plug in small portions a mixture of simple and vanilla sugar. Wake up to obtain a sustainable mass.
Remove the zest from the lemon by rubbing on the shallow grater (remove only a thin yellow layer without affecting the bitter white part), add to the proteins. Sketch flour with a baking powder, add (sift) to the protein mass in 3-4 reception, gently smear the bottom up and to the middle. Do not allow too intense or coarse movements, otherwise the tender air mass can settle! Lay out the protein dough in a dry shape (the walls are not lubricated), crumple the surface. Bake in advance preheated oven T 180 ° C 35-40 minutes.
More tips for baking biscuit at the bottom of the page.
You can cook from yolks that can be stored in the refrigerator to 2 weeks or cook very tasty

Orange Biscuit

Similarly, you can prepare a lemon biscuit, replacing orange on 2 lemon.

• eggs 4 pieces
• sugar 130 gr
• flour 160 gr
• starch 40 gr
• orange large 1 pc (zest and 80 ml of juice)
• busty 6 gr

With an orange, remove the zest and squeeze juice. Mix flour, starch and baking powder - seek. Wear eggs to foam for 7-8 minutes. Gradually add sugar, beat at least 10-15 minutes to puff and increasing volume, 2.5-3 times and complete sugar dissolution. Heat orange juice to boiling. Add an orange zest to the egg mixture and sake a flour mixture into whipped eggs in 2-3 receptions, mix with a spoon or blade. Watch all the flour to intervene in the dough. Interpose orange juice in the dough. Bake in a preheated oven T 180 ° C 30-35 minutes.
More tips for baking biscuit at the bottom of the page.

Chocolate Biscuit

For a round shape with a diameter of 24 cm

For chocolate mass:

• cocoa powder 30 gr
• sugar 200 gr
• vegetable oil odorless 135 gr
• water 100 ml

For biscuit:

• eggs 5 pcs
• sugar 50 gr
• wheat flour in / s 200 gr
• bustyer 1 tsp.
• salt 0.5 tsp

Cook the chocolate mass: Couple in a small saucepan of cocoa powder and sugar, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and ask.
Wear eggs with sugar to whitewash and increase in volume.
Add a chocolate mass to whipped eggs in 3-4 receptions, continue to beat.
Add a flour mixture to 2-3 receptions (ask in the dough), mix well with a spoon. At the end, you can break a little mixer.
Bake in a preheated oven T 180 ° C 45-50 minutes.
More tips for baking biscuit at the bottom of the page.

Chocolate Biscuit (Lachy)

For a round shape with a diameter of 20-22 cm

(grade 200 ml)

• flour 2 glasses
• cocoa powder 2 tbsp.
• sugar 1 cup
• vegetable oil (refined) 4 tbsp.
• bustyer 2.5 h. l.
• vanilla sugar 2 h. l.
• water 1.5 glasses

Connect dry components: Squake flour with cocoa powder and baking powder, add vanilla and ordinary sugar, mix. Gradually pour water, stirring thoroughly. The dough should be smooth, drig and homogeneous, evenly painted in chocolate color. Add vegetable oil, mix thoroughly. Bake in advance preheated oven T 180 ° C 30-40 minutes.
More tips for baking biscuit at the bottom of the page.

Failure chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate \u003d 1 tbsp. l. butter + 3 tbsp. l. Cocoa (without a slide). Reverse replacement is also possible if we want cocoa to replace chocolate.

Impregnation recipe for biscuit

The main recipe impregnation

So that the cake is not dry and at the same time so that your biscuit does not swim in a puddle from the syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for biscuit weighing 500 grams you will need 250 - 300 g of impregnation.

• water 3 tbsp.
• sugar 2 tbsp.
• 1 tbsp. Cognac

From this quantity it turns out 100 ml of syrup.

Heat the water, add sugar, heat and stir so that sugar is dissolved. Once all the sweet crystals dissolve, leave the syrup alone and wait until it boils. Remove the foam formed on the surface, and remove the saucepan from the stove. In the cooled syrup, add alcohol: cognac, whiskey, rum.

You can add vanilla, cinnamon to sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice, alcohol not add. Also, for children, you can prepare a dairy impregnation: dilute the condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any finished syrups (my favorite almond - perfectly harmonizes with chocolate biscuits). Syrup from homemade jam (if it is very thick, divert a little water). Often for impregnation i use home
Alcohol is also added to the finished syrups.

Cream Cream Recipes

Cream with mascarpone and cream

• cheese Muscarpone 250 gr
• cream at least 33% 250 ml
• sugar powder 4 tbsp.

Wake up cream with powdered sugar. Maskarpone Mix the spoon, gradually enter the cream into it. Add Vanilla. Wake up.

Cream with mascarpone and butter

• cheese mascarpone 500 gr
• creamy oil 82% 100 gr
• sugar powder 200 gr

Wear oil with powdered sugar before 3-5 minutes. Add Maskarpone and take a homogeneous consistency again.
More cream councils at the bottom of the page.

Cream with boiled condensed milk and butter

• boiled condensed milk 2 banks
• creamy oil 82% 2 packs

Creamy oil butter mix with a spoon with boiled condensed milk to homogeneous mass, slightly sweep.
More cream councils at the bottom of the page.

Custard

• milk 0.5 L.
• corn starch 3 tbsp. l. (or flour)
• eggs 1 piece
• sugar 150 -200 gr
• vanilla sugar 1 bag
• cedar of one lemon (you can exclude)
• creamy oil 82.5% 180 - 200 gr
• sugar powder 1-2 tbsp.

Starch, sugar, vanilla sugar, salt, egg and a small amount of milk. Take a blender to a homogeneous mass. Add the remaining milk, mix. Bring to a boil with constant stirring. Try to get a homogeneous mass. Put the cream in a bowl, cover the film "In contact", cool down. Beat the butter with powdered sugar to Bela, gradually in 3-4 receptions add to it a custard base, hurt well.
More cream councils at the bottom of the page.

Lemon cream

Similarly, you can cook orange cream, replacing lemon to orange.

• lemon juice 90 ml
• creamy oil 150 gr
• eggs 3 pcs
• lemon zest 1 tbsp. the spoon
• sugar 150 gr

In a pot of thick bottom, connect lemon juice, zest, sugar and eggs, mix until homogeneity. Put on a weak fire and with constant stirring, bring to boil and light thickening. Fully cool the resulting Kurd. Beat soft oil to puff. Continuing to beat, gradually enter the cooled Kurd.
More cream councils at the bottom of the page.

Cream with Nutella

• cheese Muscarpone 250 gr
• cream at least 33% 250 ml
• sugar powder 4 tbsp.
• Nutella 250 gr

Wake up cream with powdered sugar. Maskarpone Mix the spoon, gradually enter the cream into it. Add Nutella. Wake up.
More cream councils at the bottom of the page.

Chocolate cream with chocolate

• creamy oil 300 gr
• chocolate 170 gr
• sugar 150 gr (better sugar)
• vanilla extract 1 tsp. (or vanilla sugar 1 bag)
• hot coffee 1-2 tbsp.

Beat the butter in room temperature with sugar to the pole. Preheat chocolate on a steam bath, gradually in small portions add it to the oil, take care. Do not cease to beat hot coffee.
More cream councils at the bottom of the page.

Chocolate Cream Cocoa Powder

• creamy oil 100 gr
• milk 100 ml
• sugar 1 cup (200 ml)
• cocoa powder 2 tbsp. l.
• wheat flour 2 tbsp. l.
• cognac 1 tbsp. (can be eliminated)

Melt the creamy oil, watch not burdened. Mix sugar, cocoa powder and flour, add to melted oil, mix to homogeneity. We gradually pour milk and boil with constant stirring to thickening. Cool. Add brandy.
More cream councils at the bottom of the page.

Recipes Ganash and Glazes for Cake

Ghanash or icing covers the top of the cake. With their help, you can arrange beautiful herones on the sides of the cake. In order for the Ganash or glaze to cover the cake to a smooth layer, while forming a cake, there is a lower part of the biscuit from above, which in contact with the bottom of the form.

Ganash with Dark Chocolate

• dark chocolate (70%) - 100 grams
• cream (33%) - 50 ml
• creamy oil - 10-15 grams

Flose chocolate on pieces, put in a cup. Cream is brought to a boil and fill with them broken chocolate. Stir until the chocolate is completely dissolved. Give cool, add creamy oil, mix - it should work out smooth and brilliant Ganash.

Ganash with white chocolate

• white chocolate 200 gr
• cream 33% 100 ml
• creamy oil 10 gr

Break the chocolate on the pieces, add boiling cream, stir up to uniformity and cool in the refrigerator 2-3 hours, can leave for the night. Get the yellowish mass and start to beat it with a mixer. In the process of whipping, add the butter - it is necessary for the brilliance and more delicate structure of the cream. After this manipulation, Ganash thickens, turns and will be ready for use.

Ganash with cocoa powder

• milk 170 ml
• cocoa powder 4 tbsp.
• sugar 5 tbsp.
• creamy oil 100 gr

Pour milk and bring it to a boil. Pour sugar mixed with cocoa powder. Boil Ganash on medium heat, stirring constantly, to completely dissolve sugar. Remove from the fire and add the oil. Stir so that the oil is dissolved. The competition.

Chocolate glaze

• chocolate bitter 100 gr
• creamy oil 60 gr

Connect together pieces of chocolate and butter, warm on a water bath until a homogeneous state.

Chocolate glaze (lean)

• vegetable oil (refined) 1 tbsp. l.
• sugar 2 tbsp. l.
• cocoa powder 3 tbsp. l. without slide
• water 40 ml

Connect cocoa powder, vegetable oil, sugar. Add water and stirring, bring to a boil. Boil on slow fire 2-3 minutes. Finished glaze slightly cool down and pour the cake.

Lemon glaze

• sugar Powder 2/3 cup
• lemon juice 1.5 - 2 tbsp.

Sick out of the lemon juice and be sure to suit the sugar powder - wipe through the sietechko so that there are no lumps. Gradually add juice into powder, stir up to a homogeneous thick mass. If the icing is very liquid, add sugar powder into it, if thick - add juice or water.

Jelly for coating fruits on the cake

• gelatin 10 gr
• 0.5 cup water 100 ml
• lemon juice 1 tsp
• sugar 1 tbsp.

Fill gelatin cold water. When gelatin will swell, heat the mass until it dissolves gelatin. Do not allow boiling, because Gelatin will lose force.
Add sugar and lemon juice. Slightly cool. Tassel apply jelly on fruit. Gelatin will freeze and fruits will retain their freshness.

How to cook dough for biscuits

♦ Eggs

Biscuit dough eggs must be fresh and room temperature.
If you forgot to get eggs from the refrigerator in advance, put them in a bowl with warm water T 40 ° - 50 ° C for 3-5 minutes.
Usually eggs whipped whole, not separating proteins from yolksBut in some recipes it is possible to separate.
Eggs be whipped first At high speed at least 7-8 minutes. And then it is gradually administered sugar with small portions and whipped at least 10-15 minutes to pomp and increasing the volume of 2.5-3 times, and the total dissolution of sugar. It is possible to determine the readiness of the whipped egg mass, in the footsteps from the mixer whisk, which will be formed on the mass, when it reaches the desired consistency - the biscuit mass can be drawn on the surface and the trace of the test remains visible within a few seconds.

Cream Grandmother made from home sour cream. He has its own preparation features, read about it in the same publication ⇒

The modern version of the grandmother's cake is a classic biscuit, between the korzhi cream from butter with boiled condensed milk, walnuts.

Coating - cream made of mascarpone and cream. Decoration - crumb of cookies for, nuts, chips from Mandarins, Badyan.

Another option is to decorate a cake with a meringue. Meringue (meringue) can be bought in the pastry shop, and you can bake at home ⇒
This cake I not only decorated with a meringue, but also made a layer of meringue between biscuit korzhi. There are still fried almond petals, a whole hazelnut and fig.

Cream made of mascarpone and boiled condenus. It is prepared just like cream from butter and boiled condensed milk.

Beautiful and tasty cake decoration are fresh fruits. The only drawback of this jewelry is fruit quickly, so decorate the cake immediately before serving or cover their transparent jelly (recipe above).

It is from the oil biscuit and for his decoration, I used strawberry berries, black currant and small meringues purchased in confectionery.

Cream made of mascarpone and cream.

A simple way to give a cake festive look - decorate with alive edible flowers. This must be done before serving and, of course, use flowers grown without chemical fertilizers.
The photo is decorated with strawberry flower and mint leaves. To decorate the cake, this option is also suitable.

Live flowers that can be eaten:rose, orchid, calendula, nasturtium, vasileuk, chamomile, dandelion, clover, lilac, violet, pansies, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderly. Flowers of edible berries and fruit trees: citrus fruit, apricots, peach, apple trees, cherries, pumpkins, zucchini. Mint leaves, Melissa, Basilica.
Despite the fact that the listed flowers are edible, not necessarily there, if you do not want. Having in love with a beautiful cake, you can simply postpone them aside.

My granddaughter Eva gladly adorns cherry biscuit cake.

I tried to gather for you the most accessible and at the same time a variety of recipes of biscuits, creams and ganars, shared their cooking secrets - I think, sufficient material for home improvisations. Pake cakes at home, friends! Let them turn out not very smooth, not very beautiful and will not admire the luxury of the decoration, the home kitchen with interest compensates for all this with love and joy that you give your relatives. I wish your families to be friendly and happy, let them in them there will be many children, a lot of fuss and worries. And let your families be big, because in small families, as a rule, the cakes do not bake.

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