Biscuit, which is always obtained: a recipe with a photo

Biscuits, on the one hand, are very quickly prepared and do not require rolling out dough and baking individual cakes. But on the other hand, very often they settle down and upset the cooks with an unpleasant look. Therefore, probably, every mistress would like to be able to prepare a biscuit, which always turns out. There are two ways to solve this issue:

• Learn the secrets that conceal the process of cooking;
• Or use a recipe that does not contain "problem" ingredients, incorrect handling of which leads to subsidence baking.

Let's try to learn how to prepare a biscuit, which always turns out, according to traditional recipes.

What do you need to know about the components?

The test almost always includes eggs. If the recipe requires separation of them into proteins and yolks, then before whipping, the proteins must be cooled - otherwise they will not give the foam the desired density. If, in this case too, the desired elasticity is not achieved, several protein grains should be poured into the protein mass and two or three drops of vinegar.

The flour intended for a biscuit, certainly it is necessary to sift, and it is desirable - some times. And this is not popular signs: the need for such a procedure has a scientific explanation - the flour is saturated with oxygen and results in a more fluffy dough.

Butter, if it is required by prescription, should be softened, and in natural conditions. That is, microwave and heating on the stove do not fit - you must advance it from the refrigerator in advance. And the oil should be bold, not less than 72 percent.

And most importantly - all products must be freshest and of high quality.

Test secrets

The person who learns a biscuit, which always works, must remember and respect the following rules:

1. The dishes for whipping the proteins should be not only clean, but also ideally dry - in the wet they form only a pitiful resemblance to the elastic foam you need.
2. Excessive diligent work with proteins leads to the opposite result - they give a settling dough. The most magnificent biscuit is always obtained from the one who stops on time, not driving the whisk before the bubbles appear on the surface. Usually five minutes of work of a mixer is enough.
3. Yolks with sugar are ground in another vessel and combined with proteins until flour is poured.
4. The dough is kneaded only in one direction. Most often advise from the bottom up, but this is not important, the main thing - do it not chaotic.
5. Fill the form no more than two thirds, so that the dough does not get out of it when it starts to rise.
6. Ready biscuit should not be immediately removed from the oven - it should be turned off and open the door slightly, so that your baking does not settle from a sharp change of heat to coolness.
7. Cut the cake is only after full cooling. Many in general advise him not to touch after removing from the oven for at least four hours.

If you follow these simple rules, you will always have a biscuit.

Classic Sponge Cake

For him, first of all, five eggs (buy larger) are separated - carefully, so that even a drop of yolk does not get into the protein - and the proteins hide in the refrigerator for about ten minutes. In the cooled proteins, a glass of sugar and a little vanillin are poured in, and whipping begins - first at low speed, gradually speeding up the work of the mixer. After about five minutes, when stable peaks appear on the mass, the mixer is postponed, the spatula is taken, and one by one intervenes with warm yolks. Before adding the next, the previous one should already be accurately and completely extruded. Then gradually flour is poured (as you remember, sifted). Approximately it will need a glass, but it can go more or less - depending on the size of the eggs. When the dough becomes thick as sour cream, it is poured into a mold in which the bottom should be either oiled or spread. Bake it will be about half an hour - the time is again determined by the characteristics of the plate and the size of the shape. Determine the readiness can be a match: if after piercing it on the tree does not stick the dough - you can turn it off.

If you diligently followed all the recommendations and got the desired result, congratulations: you learned how to bake a biscuit, which always works. Now, at any time, when you want a sweet or a holiday, you can be sure that you will not deceive the hopes of your family.

Biscuit, which is always obtained

Consider now the recipe, in which the most provocative stage is eliminated-the separation of eggs and the individual whipping of proteins. It is because of failures at this stage that baking usually settles. To avoid these difficulties, you can use this instruction:

1. In a large bowl sift flour, two tablespoons of starch and a teaspoon of baking powder.
2. Four eggs of the size "giant" are beaten with four tablespoons of boiling water to form large, fairly stable bubbles.
3. Half a cup of sugar is poured in, and the work of the mixer continues for another five minutes until the mass volume grows at least twice.
4. Gradually, gently stirring the spoon, flour is added with additives. Operate the agitator carefully so that the foam does not settle.

That's all! Dough for a biscuit, which always turns out, is ready. The furnace from it is relying as well as from any other. Readiness is determined in the same way. And the taste is invariably wonderful.

Oil biscuit, which can not fail

It is popular for the same reason as the previous recipe - there is no fuss with the separation of eggs and knocking them out. The rest of the actions are extremely simple.

1. A third of a kilogram of soft oil, as much sugar and a small pinch of salt whisk to air.
2. Without turning off the mixer, add six eggs in turn. Everyone should be rastered with mass until homogeneity before the introduction of the next.
3. A third of a kilo of flour is well sieved with half a glass of starch and a bag of baking powder.
4. Lightly heat half a cup of milk.
5. In the oil mass one by one, then pour in a little milk, then sprinkle a little bit of dry mixture, every time in the intervals, kneading.

Using this recipe, you will never be bogus - this is truly a biscuit, which always works. He also cares about half an hour and cool down, again, in the oven.

Indian recipe checked

A glass with a slice of sifted flour is mixed with three spoons of baking powder (or two soda). A glass of natural yogurt, half a cup of sugar or powder, half a spoonful of vanillin and half a cup of lean oil beat to foamy uniformity, then pour into the flour together with a glass of milk. All components are mixed; A rather dense mass is obtained, which should be poured into an anointed and flour-poured form. Due to the lack of eggs, we have a biscuit, which always turns out (photo). 25-30 minutes spent in the oven at 190 degrees - and the cake is ready. You can eat just like that, with jam, or cut into thinner crusts and make a cake.

Kefir baking

Another recipe for biscuit, which is always obtained, despite the presence of eggs in the test. 100 grams of soft oil are rubbed with half a glass of sugar white, an egg, vanillin with salt, two glasses of flour and half a liter of kefir are introduced. The dough is mixed, it is added half a spoonful of soda, if desired - raisins. When it becomes sufficiently smooth - put in the oven for about forty minutes.

A reliable recipe for multivarkers

Than good - all the same lack of fuss with the eggs. A similar recipe for the oven we described above. Based on it, a biscuit is also developed, which is always obtained in a multivariate. Eggs (four pieces) are brought to a foam with a glass of sugar, then combine with flour (a glass), sifted with a baking powder (tea spoon). Three spoons of sunflower oil and boiling water are poured into the mass; It is immediately quickly mixed. The bowl of the multivark is smeared with soft oil, dough is poured into it, and the baking mode is switched on for one hour. After the allotted time, the manipulator switches to heating, and the timer switches to 10 minutes. When it cools down, you can cut it or eat it.

Now you know several ways how to make a biscuit, which always works. Recipe with photos choose to your liking, and than to miss - to your liking.