The easiest biscuit test recipe

The main components of the biscuit test are flour, sugar and eggs. Eggs are beaten with sugar until a lush mass forms, which perfectly holds the shape on a spoon or wooden spatula. Then flour is cautiously poured in, and the whole mass is gently mixed. In some cases, flour can be replaced with starch, biscuit then it turns out just air . The recipe for a biscuit test may well contain vanillin, grated orange or lemon zest, almonds or nuts.

Lush biscuit (recipe) is obtained only from the freshest eggs, this must be taken into account when choosing products for the future cake. The duration of whipping of proteins and the correct baking regime also plays an important role in the preparation of biscuit. Proteins are beaten only in clean dishes, before whisking it is desirable to hold them for several minutes in the cold. If you get to the proteins, even a drop of yolk or fat, the whipping process will be doomed to failure. If the squirrels stood for a long time, you can add a drop of vinegar or lemon juice to them so that whipping is easier.

Before preparing the dough, the pan is greased with grease and sprinkled with breadcrumbs or laid out with greased paper. The recipe for a biscuit test involves baking cakes at a temperature of 180-190 degrees for 40 minutes, while in the first 20 minutes the oven should not be opened so that the biscuit is not a donkey. The willingness of a biscuit can be checked with an ordinary toothpick, if it is dry, then the cake is ready. Dough for biscuit cakes can be prepared in a warm and cold way.

Cold way.

Sugar is divided in half, with one-half whipped into a strong foam of proteins, with the other half, the egg yolks are whitened. When using additional ingredients, they are injected into the yolk mass. Then, flour and a third of the proteins are introduced, and only the remaining proteins are introduced at the very end. The baked biscuit should be left for 10 minutes in a slightly open oven.

Warm way.

Yolks are rubbed with sugar and if necessary with butter. The whole mass is heated in a water bath until the sugar dissolves, with complete stirring. Then the dishes should be put in cold water and left at room temperature, without forgetting to constantly whip the mass. Yolks become lush, thick. Then flour with starch is added and at the very end proteins are introduced.

Recipe for a biscuit test with butter

For the test: 10 eggs, 900 grams of sugar, 1 kilogram of flour, 200 grams of butter.

Biscuit dough is prepared in the usual way, at the very end, a warm, loose butter is carefully mixed with it. Mix as quickly as possible so that the dough does not settle.

Recipe for a biscuit test with cocoa

For the dough: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 65 grams of cocoa powder.

The dough is prepared in the usual way, but just prior to kneading, cocoa powder, previously sieved through a sieve, is added to the flour.

Recipe for biscuit test with nuts

For the test: 300 grams of flour, 30 grams of potato starch, 360 grams of sugar, 12 eggs, 70 grams of walnuts (chopped).

Dough is prepared in the usual way, but right before kneading the grated nuts are mixed with flour. Mix the dough as quickly as possible.

Recipe for biscuit with apples

For the test: 4 tablespoons flour, 3-4 apples, 6 spoonfuls of sugar, 5 eggs, a little cinnamon.

The yolks are beaten with sugar, mixed with sliced apples, whitened whites are added there. The whole mass is quickly mixed, poured onto a pre-oiled baking sheet and sent to the oven. The cake is baked at a temperature of 180-200 degrees.

So, we have mastered the basic principles of biscuit dough preparation. Time to go to the kitchen and experiment!