Recipe for a biscuit dough: cold and heated

Products from a biscuit test are distinguished by their magnificence and ease. But this is provided that the dough for biscuit was prepared according to all the rules. The recipe for a biscuit test contains flour, eggs and sugar. There are two ways to make a biscuit test - it's a cold and hot way.

Before preparing a biscuit dough, you need to decide which cooking method to choose: first or second. With heated biscuit is more friable than without heating. To make the biscuit was porous and not crumbled when cutting with a knife, potato starch is added to the dough . It can be substituted for rice or corn starch or for wheat flour. Another secret of the lush biscuit is that it is necessary to use flour with an increased content of gluten, that is, only of the highest grade, for the preparation of the dough.

Recipe biscuit dough cold way.

To bake one kilogram biscuit, you need to take 300 grams of premium grade flour, 75 grams of potato starch, 370 grams of sugar and 8 eggs. Starch can be taken in another proportion: 6 parts of flour and 1 part of starch.

Yolks and whites should be beaten separately. Since proteins whip easier and faster, whipping should be started with yolks. In the yolks, add three parts of sugar and carefully rub the elastic whisk to white.

When the mass increases in three and the grains of sugar disappear, you can do with proteins. Beat them in a completely clean container, carefully, without touching the edges and bottom of the cup, so as not to damage it. The rate of whipping of proteins must first be slow, and then it needs to be increased. You can whip the whites and a mixer. When the foam is stable, a little of the remaining sugar is added and whipped until the mass is five times larger.

Proteins can not be interrupted, since small bubbles, which are obtained, will break down when heated and the biscuit will be dense. In an unfinished protein, the bubbles turn out to be large and break down before baking. In this case, the biscuit is also dense.
When the proteins are ready to take half and mix with the yolks, lightly stirring. Starch is mixed with flour and added to the egg mass. Now you can pour the remaining proteins and mix slightly to make the dough uniform.

The secret of a good biscuit test is the rapid whipping of egg mass with sugar and instant kneading of the dough. The finished dough is immediately poured into a mold, put in an oven and immediately baked at a temperature of 180-200 degrees for 20-25 minutes. Eggs are beaten with sugar in a perfectly clean dish without any traces of fat. With rapid whipping, the egg mass is saturated with air, as a result of which it increases in volume 3-4 times. To prevent the dough from settling, the shape can not be shaken. For the same reason, you can not open the oven in the first 15 minutes.
To biscuit easily separated from the form, it is oiled and covered with paper.

Recipe for biscuit dough with heating

Preparation of a biscuit test with heating begins with the preparation of a water bath. On a water bath, a bowl is set in which eggs are poured out and sugar is poured out. Eggs must be whipped continuously. When the mass is heated to 50 degrees, the cup is removed from the bath and, whipping continuously, is cooled to 20 degrees. Then the heating should be repeated.

Before adding flour, the egg mass should be cooled again, as the flour is poorly mixed in a warm mass. You can beat the egg mass in a mixer. In this case, it is heated on a water bath once. Then, after cooling, it is also mixed with flour into which starch is added. It must be remembered that before baking, biscuit dough does not stand out, but is immediately poured into molds and baked.

The recipe for a sponge cake test differs from the previous ones not only by the method of preparation, but also by the composition. In addition to the usual ingredients, it includes oil.
This dough is used mainly for making cupcakes.