Secrets of making biscuits
Baking your own airy, light biscuit is not an easy task. It requires skill, experience, and most importantly, you need to learn how to feel the dough. The more you practice making biscuit, the better it will turn out. Well, of course, you need to know some general recipes and rules.
1. Of course, the products must be fresh and of the highest quality, and the dishes (whisk, plates or mixer) must be clean and without traces of liquid and fat.
2. A biscuit baking dish - best of all detachable - must be prepared in advance: line it with special paper or smear with soft butter and sprinkle with a little flour.
3. The order in which all the ingredients are mixed is very important. First, eggs are beaten (they should be at room temperature!), then granulated sugar is added, and at the very last moment flour (wheat is best).
4. To obtain a greater splendor of the biscuit, the flour should be sifted through a sieve and mixed with starch.
5. It is best to beat the eggs for making a biscuit with a mixer. If there is no mixer, then with a whisk, but be patient, because it will take a very long time to knock down. The egg mass should increase in volume by as much as three times, become white and resemble well-whipped cream in texture.
6. Sugar is pre-mixed with vanilla sugar and gradually added to the egg mixture. A mixture of eggs and sugar is knocked down for at least ten minutes.
7. Flour is also added gradually, reducing the speed of the mixer to the very minimum. It is necessary to knead the dough for no more than fifteen to twenty seconds so that the biscuit does not turn out to be very dense. Skilled confectioners recommend stirring the flour with your hands, but this requires skill, otherwise the dough will lose its airiness and lightness.
8. If you want to use zest during the preparation of a biscuit, then this is best done after the flour has already been stirred. Already prepared dough should never stand. It must be immediately poured into a baking dish and carefully placed in the oven. At the same time, it must be remembered that the biscuit is very afraid of shaking and can “settle” even from a sharp slam of the door in the oven. For this reason, be very careful: no unnecessary movements!
9. In the first thirty minutes of baking, do not approach the oven at all and in no case open the door. Otherwise, instead of a biscuit, you will get a regular omelet. The biscuit oven is best in convection mode. The first half hour - at one hundred and eighty degrees, then reduce the temperature to one hundred and sixty degrees.
10. If the dough begins to rise like a "hump", it means that your oven is heating unevenly. Place an extra baking sheet on the top shelf next time. If the biscuit burns at the bottom, put down a small heat-resistant container with liquid.
11. The finished biscuit must be left in the oven for another ten to fifteen minutes. Then take it out and carefully remove it from the mold. It is necessary to cut the biscuit into cakes using a special string.
12. If you are preparing a biscuit for a roll, then just before adding flour, you need to put butter chilled and melted to room temperature in the dough. Biscuit dough to create a roll is baked on a baking sheet lined with parchment. Ten minutes after the completion of baking, the biscuit must be removed from the oven, removed from the baking sheet, while leaving it on parchment. Without cooling, smear with jam or jam and roll up, carefully freeing from paper.
13. If you want to make a chocolate sponge cake, mix the flour with cocoa powder in advance. The readiness of the biscuit is very easy to determine: it becomes ruddy on top, when lightly pressed with a finger, dents remain on it, and a wooden stick remains absolutely dry when pierced.
14. For biscuit dough you will need: two hundred and fifty grams of granulated sugar, ten eggs, two teaspoons of vanilla sugar, two hundred and fifty grams of flour and one tablespoon of starch. For the roll - about another five hundred grams of butter.
Often, housewives are faced with such a nuisance as biscuit settling after baking. Why this happens can be found in the article. Consider the common causes of settling and how to bake a fluffy biscuit.
Possible causes of settling
To get a magnificent dessert, you need to know not only the tricks of its preparation, but also possible mistakes in the process of preparing a biscuit.
Poorly beaten egg whites
This error is considered the most common and main cause of biscuit settling. To explain such a mistake is quite simple. The dough is almost half air. Protein molecules are able to hold it, because when whipped, they combine with oxygen, due to which they coagulate with it. This structure persists for a long time.
If you add poorly beaten egg whites to the dough, the biscuit will activate and rise when heated. But the protein is not strong enough to hold air after a sharp drop in temperature. Therefore, a biscuit containing insufficiently whipped proteins inside, when taken out of the oven, will quickly settle.
Too much mixing of ingredients
Whipped yolks and whites must be very carefully and portionwise mixed with dry ingredients (flour, starch, baking powder, sugar). If you do this very quickly, the air will be expelled from the dough, which will cause it to fall off even before it is immersed in the oven.
Wrong temperature setting
It is forbidden to put the dough in a very hot oven. Even with proper whipping and mixing of the ingredients, it will not be possible to save the biscuit from settling if it is baked at a temperature of more than 180 degrees. An incorrectly set mode can result in the protein molecules not being able to connect with air and hold it when moving the biscuit from the oven.
Breaks at work
When preparing a biscuit, it is strictly forbidden to be distracted by something and take breaks, because every minute is precious. You should not be distracted by telephone conversations, watching TV, while leaving already whipped proteins, prepared dough or a preheated oven. Such pauses can cause the dough to settle.
Wrong recipe
Often on the net you can stumble upon recipes that were invented on the go. Here, it would seem, you clearly follow the instructions, but the product still settles. In this case, it is better to seek help from friends or housewives on the forums - they will suggest a recipe that has been tested on personal experience more than once.
Oven door not open at the right time
Such a seemingly harmless action can instantly reduce all efforts to a minimum. Due to a temperature failure, the biscuit will not take on a fluffy, but lowered shape, becoming like a flat pancake.
Wet dishes
Dishes are important in the process of preparing a biscuit. So, it is undesirable to use wet dishes when beating eggs and preparing dough - water affects the quality of the dough, which can cause it to settle. Dishes must be dry. It is better to pre-lay the form with parchment paper for baking, then there will be no problems with separating the finished cake from the walls of the dishes.
Spoiled biscuit: problems and solutions
It is not always possible to save a spoiled biscuit, but with some errors there are ways to solve them. Therefore, you should focus on possible problems - this will help to eliminate them in the future:
- Proteins are badly whipped. This may be due to the fact that the yolk got into them, then you have to start over. Perhaps the hostess poured sugar too early. It is recommended to beat the product in a water bath.
- The biscuit does not rise. Most likely, the ingredients are poorly whipped or the finished dough was stirred for a very long time. Often the reason is that there is a lot of flour in the dough or it was poured over the eye, the dough was sent to an unheated oven. You can not knead the dough for a long time, leave it, put it in a cold oven.
- The biscuit didn't bake. This happens most often due to too high or low temperatures. At a high temperature, the biscuit turns out to be raw inside, and the crust is toasted; at low temperatures - the cake is low and light.
- The biscuit is difficult to remove from the mold. The reason for this problem lies in the fact that a lot of sugar was added to the dough, the form has an uneven surface, or it was not previously sprinkled with flour, but only oiled.
- Biscuit donkey after baking. He just didn't have time to bake.
- Biscuit donkey in the oven. A common cause, common when first working with a test. This is due to the fact that the temperature in the oven is incorrect, or rather, the temperature is high.
- When cutting, the biscuit crumbles. This problem happens due to a dull knife or an excessive amount of starch in the dough.
Preparing fluffy biscuits
There are several secrets to making a fluffy biscuit after taking it out of the oven. It is necessary to follow some rules, and the pastries will turn out not only beautiful, but also tasty:
- Properly prepare the baking dish. The procedure is as follows:
- grease the bottom of the mold with butter;
- cover with parchment paper;
- grease the paper with a thin layer of oil;
- put the form in the refrigerator for 15-20 minutes;
- pour the prepared dough into a chilled form;
- put the form in an oven preheated to 180 degrees.
- Keep the splendor of the dessert form. Starch is used at the rate of 1 tsp. for 1 cup of flour. Mix it with all dry ingredients.
- Beat egg whites properly. They should transform into a strong and stable foam. In order for the process to work, you must:
- make sure the eggs are fresh;
- choose a large product - it contains more protein;
- for whipping use only dry dishes;
- cool egg whites before whipping;
- beat the product for 5-10 minutes.
- Add proteins gradually. This is a very responsible process. Whipped proteins are required to be introduced into the dough gradually - a few tablespoons at a time. Gently mix them into the flour using a wooden or silicone spatula.
- Mix the ingredients correctly. It is advisable to mix the products not in a circle, but from top to bottom. So it will be possible to keep air bubbles inside the dough and avoid settling of the finished biscuit.
- Observe the temperature regime. Bake for 15 minutes at a temperature of 180 degrees, then screw up to 150 degrees.
- Do not open the oven door. The biscuit is baked for 20-30 minutes. During this time, do not open the oven.
- Check product readiness. In order to avoid problems at the very last moment, it is advisable to check the readiness of the biscuit. To do this, use a spatula: lightly press on the surface of the biscuit. If it springs, the product is ready. But using a toothpick is highly undesirable, because through even a small hole left by it, all the air will come out of the biscuit, which will lead to its settling.
- Don't let the biscuit lose its shape. After removing the product from the oven, the form is placed on a damp towel for 3-5 minutes. This is necessary for further getting the biscuit without sticking to the walls. You can not wait for the complete cooling of the product. In order for the biscuit to remain lush, it is transferred to a dish hot.
- Use dry flour. To prepare a biscuit, dry flour is used, which is checked as follows:
- pour a little product into the palm of your hand and clench your fist;
- open your hand.
If the flour remains loose, it is dry. When lumps appear on the hand, this indicates that such flour is wet, and it is not suitable for a biscuit.
- No distractions. In the process of preparing a biscuit, you can not be distracted by extraneous things. The work must be organized: preheat the oven in time, do not leave the dough, do not shake it, do not forget about greasing the mold with butter, etc.
It is necessary to responsibly approach the preparation of a biscuit, try to avoid mistakes, carefully follow all the rules so that the product turns out to be lush and does not settle. Cooking a biscuit is a responsible process, and even if it didn’t work out the first time, next time you will be able to make a delicious cake from the prepared dough.
If the biscuit has not risen, dried out, dried out in the oven, turned out to be tough, do not throw it away. What can be made from a spoiled biscuit can be much tastier than a planned pie. So, a few ideas for desserts from dry, hard biscuit or its scraps.
Recently, for the first time in my life, I also had a disappointment called "the biscuit did not rise." I began to think what to make of it, and in the process of experiments I got a delicious delicacy, which, moreover, is very quickly prepared. So, the biscuit disposal option is the first.
Beat 200 grams of butter with powdered sugar (70 grams) until it increases in volume, then add a jar of boiled condensed milk, continuing to beat. When the mass is homogeneous, we mix in a couple of handfuls of nuts (I have walnuts) and our hard biscuit, crushed with a blender to the state of either crumbs or flour. You can grind both dry biscuit and soft. My biscuit was made with 5 eggs, this amount of "biscuit flour" turned out to be a rather tight dessert, reminiscent of Turkish sweets. It is better that he be tight, this is his highlight.
So, we mix the biscuit crumbs into our mixture, then we line the form with a film (tray, puddle), put everything there, level it with a spatula on top, sprinkle with biscuit crumb-flour, cover with a film and send it to the refrigerator for several hours. This dessert is cut into slices, it turns out a cake.
What to make from dried biscuit: option two and three
Biscuit crumb is also well used as an aid in the preparation of other sweets. It can be used as a pillow in apple or cherry strudel. We spread a layer of crumbs 2 cm thick on the dough, and put the filling on top. Such a base will absorb all the excess juice that will be released from the fruit during baking, avoid dough dehydration and enrich the taste of the finished dessert. In chocolate strudel, biscuit crumbs are mixed with the filling, making the texture more interesting and the taste more multifaceted.
If the biscuit has not risen, but is not hard either, you can make a Curly Pinscher cake out of it: dip small pieces of biscuit in cream and pile it up mixed with nuts or canned fruit. Top with grated chocolate, almond flakes or coconut flakes.
So, summing up. From a failed biscuit, you can make:
- cake with condensed milk
- strudel
- curly pinscher
Many housewives refuse to bake biscuit cookies or cakes due to the specifics of the dough. It happens that you take out high pastries from the oven, and after a few minutes it turns into a flattened cake. The situation is familiar to many. Therefore, we will dwell on how to bake a biscuit in order to maintain its splendor.
Why does the biscuit settle
Biscuit is a delicate pastry that requires a special approach. Sometimes you make it according to the recipe, you withstand the baking parameters, and still the biscuit cake settles, loses volume, loses its porous structure.
Therefore, it is important to know how to cook a biscuit so that it does not turn into a pancake. Before getting acquainted with the technology, ask what factors are negatively reflected in the height of such a dessert.
Here are some mistakes that affect the quality of biscuit preparation:
- Poorly beaten egg whites. This is one of the most common mistakes. The airiness of the biscuit is provided by the air molecules that hold it. If the whites are not beaten well enough, the dough will rise when heated, but will quickly settle during the cooling process, because the air will leave. By the way, it’s bad if the proteins are broken. Then the sugar will have an astringent effect and the dough will be rubbery.
- Stir the ingredients vigorously. Biscuit dough is very delicate. Therefore, usually the yolks are mixed with flour, bringing them to uniformity, and then the proteins are added. All knead with a spatula gently and slowly. The reason is the same - the desire to preserve the airiness of the dough.
- Using lemon for proteins. In some places on the forums you can find a recommendation to grease the bowl where you will beat the whites with lemon. It looks like they'll fit better that way. Don't do that or you'll waste your hard work. Those who know biology well are aware that proteins tend to fold when in contact with an acidic environment. An elementary example is when milk is poured into coffee with lemon to soften the taste. The same will happen with the biscuit.
- Pauses in the preparation of the dough. If you have already taken up the biscuit, then, while whipping the whites, yolks, mixing them with flour, do not be distracted from the case. If the process slowed down for a long time (more than 15-20 minutes), then you know: the biscuit will be unsuccessful. The thing is that intensive whipping allows you to maintain splendor.
- Using flour where there is little gluten. This is no longer the fault of the hostess, but rather the flour suppliers. There is such a thing - "floating flour". Due to the small percentage of gluten, the dough spreads, but does not rise. Therefore, before using biscuit flour, test it on other pastries.
- Wrong temperature setting. Squirrels do not like too high temperatures. They will simply stick together, because the air will evaporate very quickly. Therefore, the temperature in the oven should not exceed 180 degrees.
- "Peeping" for a biscuit. This is the fault of most housewives. The desire to make sure that the cake is not burnt makes you open the oven door ahead of time. Due to the temperature difference, it will settle.
Explore these nuances. If at least one of them took place, then it affected the splendor and height of the biscuit. Knowing this, in the future you will avoid problems with baking such a dessert.
How to bake a fluffy biscuit
A lush biscuit is the dream of many housewives. Therefore, today we will learn how to properly bake a biscuit so that it turns out high and airy.
Here are the secrets on how to easily achieve excellent results:
- Form preparation consists of several stages:
- Grease the bottom of the mold with butter and line it with baking paper.
- Grease the top of the parchment with a thin layer of oil.
- Pour the dough into a chilled mold (put it in the refrigerator for 20 minutes).
- To make the dessert lush, mix flour with starch in the proportion of 15 g of starch per glass of flour.
- Sift flour and starch before mixing with yolks.
- Pay attention to the main ingredient of biscuit dough - proteins:
- Carefully separate the whites from the yolks.
- Beat egg whites in a clean and dry bowl.
- Chill before whipping (10 minutes in the fridge).
- Beat first without sugar, and then add a teaspoon.
- Add proteins to the mixture of yolks and flour gradually - 2-4 tbsp. l. Gently fold into the batter, mixing from top to bottom.
- Bake at 180 degrees for the first 15 minutes, then lower to 150 degrees.
- Do not open the oven door until the end of the baking process (approximately 20 minutes).
- Do not pierce the biscuit with wooden toothpicks to check if it is done. To see if it's ready, press down on the cake with a silicone spatula. If it springs up, it's ready.
- Once the cake is out of the oven, take it out of the mold. To make it easier to do this, place the mold on a wet towel for 3-4 minutes.
Pay special attention to the ingredients of the biscuit dough. Choose dry flour that flows easily, rather than sticking together in lumps. Choose only fresh and large eggs. They are easier and easier to beat.
As you can see, making the perfect biscuit is not difficult, given some of the nuances and features of the technology. Analyze your work with biscuit dough, identify the weak link and bake the perfect cakes or cookies next time.
The most important tip for cooking something delicious, not just baking, is to have a good mood! Cook with joy, anticipating a pleasant surprise at home; imagine how delicious the cake will turn out, how nice it will be to drink tea with homemade cookies later, and then everything will work out! If you are doing the test, and there are only gloomy thoughts in your head, or, even worse, you are arguing with someone, then it is unlikely that it will turn out delicious, it has been tested by many! The dough loves only a good mood, that's how capricious it is.
How to bake in the oven: basic principles
In stores, pay attention to the rack with baking products, now they sell a lot of different toppings for pies and cakes, decorations, etc.
An indispensable thing is baking powder, you don’t need to extinguish the soda, as many recipes suggest.
By the way, slaked soda is soda that has been dripped with vinegar. Take the soda indicated in the recipe, for example, 1 teaspoon, drip a few drops of vinegar directly into the spoon. The soda will hiss and rise in a white foam, then settle. This will turn out slaked soda, pour it into the dough.
In addition, you can extinguish soda by putting it in sour cream or kefir, if the recipe involves their use. It is imperative to extinguish the soda, otherwise the dough product will acquire a disgusting taste, and all your work will go down the drain because of such a trifle.
We have prepared for you many tips on how to properly bake at home. Tips that we hope will help you please your loved ones.
- Hardly kneaded dough sticks to hands, but rolls well with a bottle of cold water.
- So that the yeast dough does not stick to your hands, rub them with vegetable oil.
- The cake can be easily removed from the mold if the mold is placed on a cloth moistened with cold water and then cooled.
- If you are going to add raisins to the dough,. then after you wash it thoroughly dry it, otherwise voids form around it during baking.
- Flour must be sifted through a sieve, so it is saturated with oxygen. Yeast dough is especially good from such flour.
- You can roll out thin dough with a rolling pin wrapped in a clean rag, but if the dough is too raw, then roll out mono directly through a sheet of parchment.
- Butter will not darken when frying if the pan is pre-greased with a small amount of vegetable oil.
- Egg yolks can be stored by putting them in a jar of water and putting the jar in the refrigerator.
- If you need protein, then you can extract it from the egg by piercing it with a thick needle from both sides. The yolk will remain in the shell.
- Use a paper funnel to separate the white from the yolk.
- If sunflower or olive oil has become cloudy and with an unpleasant odor, you need to add a spoonful of table salt per liter. After a few days, the settled oil can be drained.
- In order for the cakes to come out of the mold well and easily, it must be greased with cold butter and sprinkled with flour.
- A crumbly cake is easy to cut if you put a knife in boiling water for a minute.
- Bread does not go stale for a long time if you put a piece of raw potatoes in the bread box.
- To prevent the dough from burning, you need to put a frying pan with water or put an asbestos sheet under the baking sheet.
- Rolled out dough is easy to transfer to a baking sheet if you wrap it on a rolling pin and unfold it on a baking sheet.
- Walnuts for cakes and pastries will acquire a pleasant taste if they are lightly roasted before cooking.
- So that walnuts do not go rancid, they must be stored in a dry and cool place.
- So that the cottage cheese pie does not settle after baking, you need to carefully remove it from the oven and cut it around the perimeter of the mold 2 cm deep.
- If the cottage cheese turned out to be raw, then it can be dried by wrapping it in cheesecloth and hanging it or placing it under a load.
- It is better to store rye and wheat bread separately, they will not stale longer.
- Plastic bags for bread should be washed occasionally with warm water and dried well.
- Puff pastry should be baked at a temperature of 210-231 C. At a low temperature, it is more difficult to bake it. Protein whips well if it is fresh and chilled. This is best done in a cool place.
- Yolks with sugar are easier to grind slightly warmed up.
- You can add melted butter to the oil for fried pies (300 g of melted butter per 1 kg of butter), then they turn out to be more fragrant.
- Soda before use is better to dilute with water, or mix thoroughly with flour.
- Baking trays for casseroles should not only be greased with fat, but also sprinkled with breadcrumbs so that it does not stick to them.
- Products made from unleavened dough will be crumbly if you add a spoonful of cognac to the dough.
- Icing for cakes and cookies can be dyed red with beetroot juice, and orange with orange juice.
- A good frosting can be obtained by melting chocolates and mints, adding a couple of tablespoons of water or milk.
- Apples in the pie will cook faster if you put a pot of hot water in the oven.
- Peeled apples and pears for the filling will retain their color if wrapped in a vinegar-soaked cloth before cooking.
- Yeast during cooking should not come into contact with salt or fats, otherwise they will lose their leavening ability.
- You can rub the yolks and proteins only in enameled, porcelain, earthenware or earthenware dishes.
- Beating egg whites can be much faster if you hold them in the cold before.
- The more fat and less liquid in the dough, the more crumbly the product is.
- Shortbread dough can be stored in the refrigerator at 10-12 C and taken as needed.
- When preparing shortcrust pastry, flour should be mixed with other products for no longer than 2-3 minutes, otherwise the product from such a dough will become rough.
- There should be no draft in the room where the dough is being prepared, because of it a rough crust is obtained on the products.
- Over-salted dough can be corrected by kneading a new portion without salt, and then mixing them thoroughly.
- Salt in the dough should be put carefully; salted dough does not ferment well, and products from it turn out pale.
- An excess of soda in the dough gives the products a darkish color, an unpleasant color and taste, and if there is a shortage, it does not loosen well.
- You can put a little soda in flour for gingerbread and dough, and add a little vinegar or citric acid to the water for dough.
- You can determine the readiness of the dough without removing it from the oven by sticking a wooden stick into it. If there is dough on it, then the product is not ready yet.
- If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
- When baking from choux pastry, it should only be lightly greased, otherwise cracks will appear on the underside.
- Dough products are first smeared with oil, and then sprinkled with sugar, otherwise the sugar will quickly dissolve and be absorbed into the oil.
- Cardamom for use must be peeled from the white shell and then crushed with sugar.
- The dough rolls out better if you cover it with parchment or oiled paper.
- The dough for baking in the oven will not burn if salt is poured into the mold under the dough.
- A hard kneaded dough that sticks to the hands but rolls well with a bottle filled with cold water.
- The surface of the table on which the dough is rolled out can be lightly greased with vegetable oil. Then the dough will not stick.
- Salt should not be added to the dough kneaded with margarine.
- If the dough mixed with yeast is not suitable, then it must be heated to 30-35 C. If this does not help, then fresh yeast must be added.
- Cinnamon, before applying, needs to be dried a little on the stove and then crushed with sugar.
- Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.
- Yeast should be stored at a temperature no higher than 3-4 C.
- If you add a spoonful of cognac to unleavened dough, then products made from it will be crumbly and airy.
- If it is necessary to add soda to the finished dough, then it should be diluted with water and added to the dough.
- Thinly rolled dough can be transferred if it is sprinkled with flour and screwed onto a rolling pin.
- Yeast dough will not stick to your hands if you rub a little vegetable oil into your hands.
- If homemade cookies are a little burnt, let them cool, and then spend a few times with a fine grater and sprinkle sugar on top.
- Lubricate the product from the dough with an egg 5-10 minutes before the end of baking. This should be done carefully so as not to wrinkle the product.
- All products for making yeast dough should be at room temperature.
Delicate, airy, fragrant, lush and light - a biscuit ... Not everyone and not always manages to cook the right biscuit. And even experienced housewives have failures. But only an experienced hostess knows all the nuances of preparing this dough, as well as how to fix a failed biscuit.
To prepare a biscuit, you need only 3 products: eggs, sugar and flour. Sometimes you can add citric acid if the eggs do not beat well.
We will not dwell on the preparation of biscuit dough in detail, since recipes are a dime a dozen. Consider only some of the nuances that you should pay attention to, since without them a magnificent biscuit will not work. So, if the biscuit inside is raw, donkey in the oven or not completely baked - what to do and how to fix it?
- The quality of a whipped biscuit depends, first of all, on the quality of the eggs: freshness, size (the larger, the better), and careful separation of the whites from the yolks.
- Dishes and all utensils used in cooking must be absolutely dry and clean. Therefore, before whipping the mass, it is necessary to wash the dishes themselves, whisks, spoons and mixer attachments with warm water and wipe dry.
- When adding flour, the mixer can precipitate all the whipped foam, so you need to mix the mass while adding flour with a spoon. You need to mix the whipped proteins and flour gently, but quickly, not in circular motions, but from top to bottom, so that air bubbles remain inside the dough, which will not allow it to settle.
- If the recipe also contains loose ingredients, in addition to the three indicated (for example, starch, vanillin or cocoa), then these components must first be mixed with flour, and then poured into whipped proteins together with it. But the zest, candied fruits or poppy seeds should already be added to the dough after adding flour.
- After preparing the dough, it must be immediately poured into the mold, otherwise there can be no talk of any splendor.
- The baking dish also needs to be greased properly. If the biscuit layer is planned to be made thin, for example, for rolls, then the bottom and walls about 1 cm high are smeared with soft butter. If the dough is planned without a crust, then the form must first be lined with baking paper, and then greased with oil along the bottom. If the biscuit dough contains baking powder, then you need to grease the entire form - both the bottom and the walls to the top, and then sprinkle with flour.
- You need to put the form in the middle of the height of the oven. If the top of the dough burns, then it is worth covering the form with paper soaked in ode. The crust on top can prevent moisture from evaporating and the cake will remain unbaked, raw in the middle.
- Properly selected temperature is a guarantee of a good biscuit. There are recipes indicating different temperatures, however, the cake is best baked at a temperature of 180'C, and if cocoa or chocolate is present in it, then at 170'C. Some housewives advise, after the formation of a crust and an increase in the volume of the biscuit, to reduce the temperature to 160’C and bake until ready.
- In the process of baking, it is better not to open the oven, otherwise the cake may settle (at least the first 15 minutes for sure). If you still need to open it, then you need to do it very carefully and not for a long time. At the same time, biscuit dough does not like shakes, knocks and screams.
- To get a light biscuit, it must be dried on a wire rack for at least 4 hours, and before soaking - all 8. Therefore, the cake can be baked in the evening, and you can make masterpieces from it, soak and cook cakes - in the morning.
- It is better to cut the biscuit cake with a fishing line or a very sharp knife.
- The biscuit mold must not be removed from the oven for inspection during baking. The finished biscuit is only then cooled and removed from the mold.
- To make the biscuit easily removed from the mold, the bottom and walls can be lined with parchment.
- The biscuit must be removed from the mold when it cools down, and after baking, the yeast dough pies are immediately laid out and cooled without a mold.
- The biscuit is ready when it becomes soft and well behind the wooden skewer.
- The biscuit will not fall off if, after baking, turn it over onto a kitchen rack and let it cool without removing it from the mold.
- If starch is added to the biscuit dough, it becomes more crumbly.
How to fix a spoiled biscuit?
Problems and their solution in the cooking process
Problem #1 - Squirrels don't whip well
Why:
1. Possibly yolk got in them (will have to start over)
2. Or you added sugar too early (beat in a water bath)
Problem #2 - Biscuit is dense, the dough does not rise well in the oven
Why:
1. The ingredients may not have been whipped well.
2. The finished dough was stirred for too long
3. The dough was placed in a cold oven
4. Before baking, the dough stood for a long time
5. Too much flour in the dough, flour was poured by eye
Problem number 3 - Biscuit is not baked
Why:
1. Too high baking temperature (with a crispy crust, but raw inside)
2. Baking temperature too low (baking low and light)
Problem 4 - The biscuit does not come out of the mold well
Why:
1. The form was not sprinkled with flour, but only oiled
2. The mold has an uneven surface, very old
3. There is too much sugar in the dough
Problem 5 - Biscuit donkey after baking
Why:
1. The biscuit is not baked
Problem 6 - Donkey Biscuit in the Oven
Why:
1. Baking temperature too high
Problem 7 - Biscuit crumbles a lot when cutting
Why:
1. There is a lot of starch in the dough
2. The knife is dull
Flour for biscuit is always used of the highest grade, while it must be sifted so that extra inclusions that can be found in any flour do not get into the dough. In addition, sifting flour enriches it with oxygen and makes the dough more magnificent.