Dry Biscuit
by Editorial Staff
Dry biscuit – baked goods from a minimum of products!
Ingredients
- Eggs – 8 pcs.
- Flour – 1 cup (160 g)
- Sugar – 1 cup (250 g)
- Citric acid – on the tip of a knife
Directions
- Take a dry and thoroughly defatted bowl. Separate the whites from the yolks, place the whites in a low-fat bowl and put them in the refrigerator.
- Set aside half of the protein sugar. Grind the yolks white with the remaining half of the sugar.You can add grated lemon or orange zest, or ground nuts.
- Mix the yolks with flour.Turn on the oven.
- The whisk for whipping whites must be thoroughly degreased and dried. One drop of water or a vein – and the proteins won’t churn!Beat the whites, adding citric acid to them.
- Add sugar (half set aside). Beat the egg whites with half the sugar until firm.
- You can check the strength of the protein foam by gently tilting the bowl with the whipped egg whites – if the whites are beaten well, they will not pour out of the bowl.
- Add whipped egg whites in portions.
- Stirring movements from bottom to top.
- Grease the mold with oil.Put the dough in a greased mold and place in the oven preheated to 150 ° C. Increase the temperature to 180-200 ° C. The first 15 minutes. baking biscuit should not be disturbed, open the oven, shake the baking sheet. Bake dry biscuit for 40-50 minutes.
Enjoy your meal!
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