Sponge cakes are the softest, airiest and lightest. They are combined with all kinds of creams, soufflé, chocolate pastes and jam. They can be safely supplemented with berries and fruits, covered with mastic, garnished with whipped cream. The main thing is a magnificent and airy basis. Here are the best step-by-step recipes for biscuits for festive and homemade tea drinking.
Biscuit - general principles of cooking
Biscuit dough requires accurate proportions. Did it seem liquid or thick? It's okay, you should strictly follow the recipe and everything will work out. The only thing you need to pay attention to is the size of the eggs. All recipes mean a middle egg, weighing 40 g. If the second category is used, it is better to add more. If the egg is very large, even specimens with double yolks come across, then you can reduce the number.
What else is added to the biscuit dough:
• sugar or powder;
• flour;
• vegetable or butter;
• baking powder (not always).
Depending on the desired taste and recipe, cocoa, zest, boiling water and any other ingredients can go into the dough. There are recipes for biscuits with berries, poppy seeds, honey, nuts and candied fruits.
Cakes are most often baked in the oven; most recipes are designed for it. But at home, you can also use a slow cooker. To do this, set the baking program. On average, a cake of 4-5 eggs will be cooked for 50 minutes.
Step by step recipe for biscuit "Classic"
Traditional biscuit dough contains a minimum of ingredients. Usually there are only three of them. Nevertheless, the baking is light, airy and sweet. In a step-by-step biscuit recipe, you can use a baking powder, if the eggs did not work, beat in a very lush foam. One teaspoon is enough for this amount of food.
Ingredients
• 6 eggs;
• 200 g of granulated sugar;
• 160 g of flour;
• 5 g plums. oils.
Cooking
1. This sponge cake is prepared with the separation of proteins and yolks. Often you can find recipes in which everything is whipped together. But if the eggs are not very fresh and of high quality, then the dough may not work. It is better to play it safe, beat separately. Separate the proteins with yolks in different bowls.
2. Add half the norm of granulated sugar to proteins, that is, about 100 grams. We take the mixer, immerse and begin to whisk. It is very important to use clean and dry dishes, there should not be any traces of fat on the corners of the mixer. Proteins are moody in this regard and may not whip hard boiled foam.
3. As soon as the mass becomes lush, it will increase three times, and a beautiful pattern will stretch behind the corners of the mixer, stop whipping. Shake the protein from the mixer.
4. Add the remaining sugar to the yolks and beat until complete dissolution for about five minutes. Yolks are not so whimsical at work, the mixer can not be washed.
5. As soon as all the sugar grains have dissolved, we add the flour to the yolks. It is advisable to sift it, you can immediately into a bowl, stir. If a ripper, vanillin is added, then we throw everything into flour at once.
6. Introduce a thick protein foam, continue to stir, but do it as carefully as possible, it is better to use a spatula, raise the yolk mass from the bottom in a circle. The dough should turn out magnificent, airy.
7. Rub a baking dish with a piece of butter. It is better if it is detachable, but you can take any pan or a small baking sheet.
8. We shift the egg dough. Carefully align the top of the cake with the same spatula, which mixed the mass.
9. The oven should already have warmed up to 180 degrees. We put the form with the dough into it.
10. Baking time will range from 30 to 40 minutes. It all depends on the oven and the thickness of the cake. But the first 20 minutes do not open the oven. Next, when checking, you need to do this carefully, in no case do not slam the door.
11. We pierce the central part of the biscuit with a toothpick, a match or any other wooden speck, remove and touch. If it is completely dry and the fingers do not stick, then the cake is ready.
12. Until we get the form out of the oven. Turn off the stove, open the door. After another 5 minutes, open completely, let the biscuit cool to a warm state.
13. Now get it. If the cake is served in this form simply with powdered sugar, then you can shift, sprinkle. If the biscuit will be used as the basis for a cake or pastries, then it needs to lie down for at least 6 hours. Only after this, the cake can be cut, soaked, greased.
Step-by-step recipe for chiffon biscuit
Chiffon sponge cake is distinguished not only by its name, but also by its ingredients and taste. Vegetable oil, whole milk are added to the dough, the kneading technology is also different. In a step-by-step recipe, yolks are used less than proteins.
Ingredients
• two yolks;
• 105 g sugar;
• 1.5 tsp cultivator;
• four proteins;
• 160 grams of flour;
• 90 ml of milk;
• 60 ml of oil;
• a pinch of salt;
• 10 g butter;
• 1 tsp zest or vanilla.
Cooking
1. Separate the yolks, dip in a bowl and add to them 80 grams of sugar, the rest of the sand (25 g) is left for proteins.
2. Beat the yolks with sugar for a couple of minutes, you can do this simply with a whisk, so as not to pack the mixer and then wash it before whipping the protein foam.
3. Add a pinch of salt to the yolks. She will enhance the taste.
4. Pour in fresh milk, use a product at room temperature, stir.
5. Add oil. We use refined sunflower oil. The biscuit should not smell like seeds. Stir.
6. Add the wheat flour, mixed and sifted together with the cultivator. Often in step-by-step recipes for biscuit, lemon peel is present. And this is not just that, it gives an amazing aroma, which will appear in a few minutes of baking cakes, fill the whole house. The main condition is to carefully grind the zest, usually remove the crust with a fine grater, which is very convenient. Stir in flour, or pour a bag of vanilla, you can add both ingredients. The aroma will turn out even better.
7. Set the dough aside. We are engaged in whipping proteins. We combine them with the remaining sugar, immerse the mixer and at the highest speed turn into lush white foam.
8. Put the proteins in the dough, stir.
9. Lubricate the inside with a piece of butter, dust with white flour.
10. We spread the chiffon dough.
11. Put the future biscuit in the oven, heated to 190 degrees. If the shape is less than 22 centimeters, then reduce the temperature to 180 degrees.
12. Bake the chiffon biscuit until cooked, use for any desserts or just sprinkle with icing sugar, serve.
Step-by-step recipe for biscuit "Chocolate in boiling water"
One of the most popular chocolate options. The step-by-step biscuit recipe uses cocoa powder. If possible, then we take a special product intended for baking. Or just use black powder without sugar. Nesquik and other similar mixtures for hot chocolate and instant drinks will not work.
Ingredients
• two glasses of (faceted) flour;
• a glass of boiling water;
• 6 spoons with a hill of cocoa powder;
• 1.5 tsp soda;
• a glass of milk;
• a pair of eggs;
• two glasses of sugar;
• a bag of vanilla;
• 0.3 cups of oil (refined vegetable);
• 1.5 s. l cultivator.
Cooking
1. Break the eggs into a large and deep bowl, add granulated sugar, beat until good foam. You can do this with a mixer or a hand whisk.
2. Pour a glass of milk to the eggs, stir and immediately add vegetable oil.
3. Combine the flour with 1.5 tsp. baking powder, add cocoa powder to them and sift together. If you neglect this procedure, then there will be lumps in the test. Cocoa is especially poorly soluble, it can remain crumpled even after baking.
4. Gently add flour with cocoa, stir the dough. It should turn out homogeneous, a little shiny from vegetable oil. Knead to the desired state, you can continue to do this with a whisk.
5. Add vanillin, you can use vanilla sugar or replace with essence. By the way, if there is a chocolate flavor, then feel free to add. A few drops will give the biscuit an unusual smell.
6. Boil the kettle, measure out a glass of hot water, but pour into a bowl. Add soda. She will begin to hiss. If you pour the powder immediately into the glass, everything will pour over the edge.
7. Pour hot water with one hand, and with the other we continue to quickly mix the dough until it becomes homogeneous again.
8. Lubricate the mold. If it is detachable, then the bottom can be covered with a piece of parchment.
9. Pour the cooked chocolate dough, set to bake. In the oven, the biscuit according to the given step-by-step recipe takes about 40 minutes. The temperature is average around 180 degrees.
10. Chocolate with boiling water is excellent in a slow cooker. Lubricate the bowl, pour the dough, close the appliance, set the baking mode. Cooking time 80 minutes.
Biscuit - Useful Tips and Tricks
• Fresh yolks left? They can be poured into a bag, tied and put in the freezer. Just remember to sign how many pieces are there. The next time they can also be used for biscuit, custard or other desserts. After thawing, the quality of the product and its properties do not change.
• If the biscuit on top wrinkled, burned or turned out to be a curve, all this can be carefully cut. But first you need to cool the cake thoroughly.
• Do you wash your eggs before use? This is actually a very important point. There are a lot of different microbes on the shell, salmonella may be present. It is better to wash the product immediately after purchase, dry it and only then put it in the refrigerator.
• No sticks or toothpicks? You can just gently push your finger on the biscuit. If the hole has recovered, then the cake is ready.
