Chiffon Biscuit
by Editorial Staff
Recipe for a simple biscuit prepared with the addition of butter.
Ingredients
- Egg whites – 4 pcs.
- Yolks – 2 pcs.
- Sugar – 80 g
- Powdered sugar – 25 g
- Flour – 130 g
- Milk – 90 g
- Odorless vegetable oil – 65 g
- Baking powder – 1.5 teaspoon
- Salt – on the tip of a knife
- Lemon zest – 1-1.5 teaspoon
Directions
- Sift flour, baking powder, and salt three times mix with sugar.
- Separate the yolks.
- Heat milk to room temperature.
- Mix the yolks, milk, butter, lemon zest, and beat until foamy (beat for 7-10 minutes).
-
Add the dry ingredients mixture little by little. Stir with a spatula until smooth.
- Turn on the oven and preheat it to 160-170 degrees. Mix whites and powdered sugar.
- Whisk until firm peaks. Check – well-beaten proteins remain in the bowl even if you turn it over (just check carefully, if the squirrel is not completely beaten …)
- Transfer a quarter of the protein portion to the dough. Gently, in a circular motion “from top to bottom” introduce the proteins into the dough.
- Add the rest of the proteins. No less carefully introduce them into the dough in the same circular motions “from top to bottom”.
- Transfer the dough to a mold with a diameter of 26 cm. The mold does not need to be lubricated.
- Bake the chiffon sponge cake in the oven at 170 degrees for 35-40 minutes. The oven must not be opened during this time.
Then check the biscuit for readiness. To do this, pierce the biscuit with a toothpick. If it remains dry, the biscuit is ready. If the dough is stuck on it, you need to cook the biscuit for another 5-10 minutes. - The finished chiffon biscuit can be turned upside down right in the shape so that it remains lush. Then put the form with the biscuit back in the turned-off oven and leave there until it cools completely.
- Ready-made chiffon biscuit.
Enjoy your meal!
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