We offer you several options for making a biscuit test, from which you will most certainly choose the most suitable for making a delicious cake .
How to cook a biscuit dough for a cake - a recipe?
Ingredients:
- wheat flour - 150 g;
- fresh chicken eggs - 6 pcs .;
- granulated sugar - 200 g;
- starch - 30 g;
- Vanillin (optional) - to taste.
Preparation
To make the perfect biscuit dough for a cake, it is very important to beat the eggs properly. To do this, take a comfortable deep container, boil it thoroughly so that not a drop of fat remains and we dry it. We connect the eggs with sugar in it and whisk them, gradually increasing the speed, for thirty minutes, no less, otherwise the ready-made biscuit will not keep a fluffy shape and settle.
After whipping, the egg mass with sugar should increase in volume by two and a half or three times. Then add the sifted wheat flour mixed with starch, and vanillin if desired, and gently but quickly mix it. Also quickly put the ready-made biscuit dough into a mold, which must first be smeared with oil and covered with parchment. Immediately place the biscuit in the oven and stand at a temperature of 185 degrees for about forty to fifty minutes. If the surface of the biscuit begins to brown prematurely, we cover the shape with foil or parchment.
Ready biscuit when pressed with a finger springs, and baked leaves an imprint. You can also check the readiness with a traditional wooden louvre or toothpick.
Delicious biscuit dough with sour cream - recipe for cake
Ingredients:
- Wheat flour - 330 g;
- fresh chicken eggs - 6 pcs .;
- granulated sugar - 210 g;
- sour cream - 210 g;
- Vanillin (optional) - to taste.
Preparation
Very carefully we separate the yolks from proteins, add sugar to them and beat them with a mixer or whisk until it is brightened and enlarged. Then add sour cream, vanillin if desired and mix. In another low-fat boiling water and dried capacity, beat whites until tight peaks, add them carefully to the yolk mass and gently mix. We pour the sifted wheat flour and with accurate movements from the bottom up we bring the dough to a homogeneous state without flour balls.
Transfer the finished biscuit dough into the pre-oiled and baked paper for baking form and send it to the oven. We bake a biscuit at a temperature of 190 degrees for about forty minutes. Depending on the size of the shape and thickness of the cake, the cooking time can vary considerably, so we determine the readiness for a dry toothpick. But in any case, it is advisable not to open the oven door for the first twenty minutes, in order to avoid settling of the biscuit and loss of splendor and airiness.
Sponge cake biscuit with baking powder
Ingredients:
- wheat flour - 160 g;
- fresh chicken eggs - 6 pcs .;
- granulated sugar - 210 g;
- baking powder - 15 g;
- salt - a pinch;
- sugar vanilla - 1 sachet.
Preparation
In a clean, dry, deep container, break the eggs and beat them well with a mixer. Without turning off the mixer, in small portions add sugar, vanilla sugar and salt. Whisk another couple
The lushness of the finished biscuit directly depends on how long you will beat the biscuit dough at this stage. You can, of course, limit yourself to five minutes and just achieve homogeneity, but for the best result, it is advisable to extend the whipping procedure to thirty minutes. Then your biscuit will be very lush and will not settle after cooling.
Bake it necessary at a temperature of 190 degrees, and the time to choose, depending on the diameter of the mold used. The thicker the biscuit layer, the more time it will take to bring it to the ready.