How to cook a biscuit dough for a cake

The correct biscuit dough for the cake has a very lush texture and is very easy to process. Therefore, it is so popular with confectioners. From it you can cook a variety of culinary creations. Biscuit goes to making rolls, cakes and even the most complex cakes. But to get a delicious cake or cakes, you need to know how to make a biscuit dough correctly.

There are several options for its preparation. Everyone chooses the convenient and most suitable. The main method is divided into cold and heated.
In order to make a biscuit dough for a cake in a heated way, you need to mix flour with starch. Starch take about a fourth of the required amount of flour. This allows you to get a better biscuit consistency. Next, you need to mix the eggs with sugar and put the bowl in a water bath. When the mass is warmed up, it must be well beaten. This method allows you to get a good biscuit, which has a more stable structure.
When eggs with sugar increase in the process of whipping about three times, they add flour with starch in them. Do this as quickly as possible, but not immediately, but gradually. Then all carefully beat and add essence. Form, which will bake biscuit dough for the cake, you must first lubricate or lined with special paper.

The dough is poured into a mold and leveled with a spatula or knife. Send it to a heated oven to 200 degrees. At the beginning of baking, you should not move the biscuit test form, because as a result, its structure is broken. The willingness of a biscuit can be checked with a wooden stick, piercing it. If it is sticky, then you should hold the dough for a little longer in the oven. If the wand is dry and does not stick, then the biscuit is ready. We take it out of the oven and leave the minutes for 20. Then gently take the biscuit out of the mold.

The cold way of cooking a biscuit is slightly different. To do this, you must first divide the egg yolks with proteins. Then beat the yolks with sugar until the mass is increased by about three times. Separately, beat whites into strong foam, adding at the end a little lemon juice to strengthen the protein structure. Then take a fourth of the whipped proteins and add them to the yolks with sugar. All gently mix and pour the flour into the mixture. Again mix and add the remaining proteins. Mix the ingredients until a homogeneous mass is obtained and pour the dough into a pre-prepared mold. Bake in the oven until cooked. Correctly prepared biscuit dough for a cake should have a light brown surface after baking. Inside, the biscuit should be yellow, and its structure should not crumble.

Unlike other types of dough, the biscuit is prepared quickly and does not have a complicated formula. If everything is done correctly and accurately comply with the technology, it turns out an airy, gentle base for any confectionery product. It is much more difficult, for example, to prepare a puff pastry for Napoleon. The technology of its preparation requires more laborious work and a long time. Depending on the recipe, multiple mixing of ingredients and rolling out of the seams is required. Although this procedure is worth it to do it.

The choice of type of test for a cake depends on the specific recipe and preferences. Puff pastry is suitable only for certain types of cakes and Napoleons. From the sponge cake you can make a quick cake with apples. To do this, whisk it in any convenient way. Pre-clean and cut into small slices apples and three orange peel. Add the zest in the finished dough. We spread the apples into a pre-greased form and fill them with a ready-made dough. We put in a heated oven and bake. It turns out a delicious cake, which does not require great skills and efforts for cooking.