Biscuit Boucher
by Editorial Staff
A biscuit bush is a small round cookie. Boucher is made from biscuit dough.
Cook: 40 minutes
Ingredients
- Eggs – 10 pcs.
- Sugar – 200 g
- Flour – 200 g
- Citric acid – on the tip of a knife
If you have a small oven, take half or a quarter of the norm of products for a Boucher- the technology of making biscuit dough requires baking it immediately after mixing!
Directions
- Separate the yolks from the whites. Mix the yolks with the sugar.
- Beat the yolks with sugar until the volume doubles.
Turn on the oven. - Beat the egg whites until the volume increases by 5-6 times and until firm foam (slowly at first, then gradually increasing the beating speed).
In the end, citric acid can be added to strengthen the structure of the whites.
- Add a quarter of the whipped egg whites to the beaten egg yolks, mix slightly.
- Add flour to the dough, mix slowly again.
- Then gently add the rest of the whipped egg whites and stir again slowly from bottom to top until smooth.
- Cover the baking sheet with baking paper.
Bake the finished bush dough immediately. Can be placed in a piping bag with a smooth tube attachment, or round or oval cakes can be deposited on a baking sheet covered with baking paper.
- Place in an oven preheated to 180-190 ° C and bake the biscuit Bouchet for about 10-15 minutes.
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