Perfect baking: butter biscuit recipe

Home-made pastries are one of the delicacies, which are loved not only by children, but also by adults.

There are many kinds of different pastries, but perhaps the easiest and fastest is a biscuit.

The recipe for it is as follows.

You will need basic products, which do not even need to go to the store. Eggs, sugar, flour - products that are in the refrigerator and lockers in any hostess.

But, if you want to impress your family, try baking not an ordinary, but an oil biscuit. Recipe? Exactly the same, only to eggs, sugar and flour, you need to add butter. The fact is that in this case the dough turns out to be very tender and humid already from the very beginning. Some say that such a biscuit can even be eaten just like that, without impregnating and adding cream or jam.

How many of these products should I take to get such a gentle biscuit? The recipe recommends the following: for six eggs one must take one hundred and fifty grams of flour, two hundred and fifty grams of sugar and one hundred grams of butter.

Begin to prepare an oil sponge cake recipe advises with whipping the butter with sugar. It is better to lay out the oil from the fridge beforehand, so that it softens. It is necessary to beat butter and sugar in this way so that a white, homogeneous mass is obtained. Then, yolks are added to this mass, previously separated from proteins. Some, however, prefer to speed up the process and add the eggs whole, without whipping the yolks and whites separately. However, with this method, the dough still loses a bit after baking: it is more viscous and does not rise so well. Therefore, it will be better if you decide to experiment only with the filling (adding berries, poppy, chocolate to butter biscuit at will), leave the recipe unchanged.

So, after the separation of the yolks, they should be poured into the prepared mixture in several ways, stirring and distributing in such a way that then, after adding proteins, do not stir the whole mass very much. After that it is necessary to whip the proteins themselves. And with respect to proteins, too, there is some subtlety: it is better to pre-cool the proteins. Then they beat much better and, most importantly, give more guarantees that when shifted to the bulk they do not mix completely, but remain in the same air state. This culinary trick is justified by the need to make the test more airy and leave as many air bubbles inside it as possible. This function is performed by chilled whipped whites. Therefore, when baking such, at first glance, a simple delicacy, like an oil biscuit, the recipe should not be modernized.

Part of the chilled and then whipped proteins should be very carefully transferred to the finished mass and added flour. Stir is also carefully: you need to stop mixing immediately after the disappearance of flour balls. At the end, the rest of the proteins should be reported and mixed slightly.

Prepared in this way, the dough is poured into a greased form and placed in a preheated oven. By the way, some confectioners often besides the oil form for baking, and sprinkle with flour.

Bake oil biscuit recipe advises about half an hour at a temperature of one hundred and ninety degrees. Biscuit baked in this way can be considered a masterpiece.

The only thing that can improve the taste is the subtlety, which is adhered to by some particularly fastidious culinary experts. The fact is that in a real oily or chiffon biscuit, the recipe advises adding baking powder or soda. Such an additive is simply necessary if you want your biscuit to go up to the skies and literally melt in your mouth. Therefore, if you add a little baking powder or soda vinegar, the taste of butter biscuit becomes simply fabulous.