Biscuit Dough Recipe
by Editorial Staff
The most delicate base for cakes, light, airy – biscuit dough. The biscuit dough recipe is the most convenient for home cooking and is offered here.
Ingredients
- Premium flour – 0.75 cups (120 g)
- Sugar – 1 glass
- Eggs – 6 pcs.
- Starch – 1 tbsp
Directions
- Prepare products according to the biscuit dough recipe.
- Turn on the oven in advance and set the temperature to 175-185 degrees.
- Also, in advance, before forming the dough, the bottom and edges of the mold must be thoroughly greased with oil and covered with paper.
- Sift thoroughly and mix the starch and flour.
- Beat eggs with sugar to make biscuit dough in a carefully defatted and dried container. It is best to use a glass or ceramic container.
- Beat the eggs with sugar until the volume of the mass increases by 2.5-3 times. Beat for 20-25 minutes.
- Pour flour mixed with starch into the whipped mass. Gently but quickly knead the dough.
- Pour the finished dough quickly into prepared forms, fill them to 0.5 volume. Immediately place the filled forms in the oven and bake the sponge cake at 175-185 ° C for 45 minutes. At a higher temperature, a crust forms on the surface of the biscuit, which prevents the removal of moisture, as a result of which the biscuit will be not baked. After cooling, such a biscuit settles and becomes dense.
- If the top of the biscuit is too brown, cover it with paper. It is not recommended to shake the form with a biscuit when baking, as the mass may settle and become compacted. During the first 10-15 minutes of baking, do not move the molds in the oven. The readiness of the products can be determined with a wooden stick: the biscuit is ready if the dough does not stick to it when pierced.
- To prevent the baked biscuit from falling out, it is cooled in open (even better, inverted) molds for 20-30 minutes. Fresh biscuit crumbles when cutting, so it is kept after baking for at least 8 hours.
- Then it is soaked in syrup, sandwiched with cream or other fillings.
Have a nice meal!
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