A real, lush, tight biscuit, the recipe of which requires certain skills, you can bake yourself. Not all beginners will get the perfect cake from the first time, but a little patience, practice, knowledge of some secrets and this baking will succumb to everyone.
How to cook a biscuit?
The real dough for biscuit should be prepared only in a good mood and armed with a proven recipe. In modern cooking, these cakes are prepared on a different sour milk basis and even without the addition of eggs. In fact, an air biscuit is a mixture of eggs, flour, sugar and nothing superfluous! It is still important to adhere to the correct manufacturing technology:
- Protein for the dough should be exceptionally cold, the dishes and corolla should be held in the cold for about half an hour.
- The flour needs to be sifted, you can twice. Biscuit, a classic recipe, does not accept the presence of soda or baking powder.
- For a more gentle and dense crumb, you can use powder instead of sugar.
- The cake is baked in a closed oven.
- Cut the biscuit only after it has completely cooled, otherwise it will crumble strongly and even the same cakes you will not work.
Classic biscuit in the oven - recipe
Not all novice cooks know how to bake a biscuit correctly. Armed with a good recipe, quality and fresh products, the result will necessarily be positive. Of this number of ingredients will be small, but a high cake, a form for baking is better to use 25 cm. Cut the biscuit only after 2-3 hours.
Ingredients:
- egg - 6 pieces;
- flour - 250 g;
- sugar or powder - 250 g;
- vanilla.
Preparation
- Chilled protein whisk to strong peaks, gradually pouring sugar.
- In a separate container, whip the yolks with vanilla.
- Stir the yolks gently into the protein foam, stirring the spatula from the bottom upwards, stir in the flour.
- Immediately pour the dough into a form covered with parchment, bake for 30 minutes at 185 degrees.
Sponge cake without eggs - recipe
Lenten biscuit looks more like a cake, it gets a little wet, so it can be difficult to divide it into cakes. If you need 2 or 3 cakes, divide the dough into equal parts and bake the biscuits separately. If you want to make the basis of chocolate in equal proportions, replace the part of the flour with cocoa. Use a 25 cm split form.
Ingredients:
- flour 450 g;
- sugar - 100 g;
- water - 200 ml;
- vegetable oil - 50 ml;
- baking powder;
- vanillin - 1 pinch.
Preparation
- Mix all the dry ingredients.
- Gradually pour in water and oil, Mixing to a uniform texture.
- Pour the dough into an oily form.
- This fast biscuit is baked at 200 degrees 40 minutes.
Chocolate biscuit for cake
A delicious and lightly bitter biscuit, the recipe of which is further described, perfectly retains its shape, is dense, so you can confidently divide it into cakes. Thanks to the rum in the dough, the taste of the product will be very spicy, so the most basic impregnation can be used - a syrup cooked from sugar and water.
Ingredients:
- eggs - 2 pieces;
- flour - 2 items;
- sugar - 1,5 items;
- milk - 1 tbsp.
- boiling water - 1 item;
- vegetable oil and rum - 100 ml;
- cocoa - 200 g;
- soda and baking powder - 1,5 teaspoons.
Preparation
- Mix dry ingredients.
- Separately, beat the eggs, add milk and butter with rum.
- Connect both mixtures until uniform.
- Pour boiling water, beat well.
- Chocolate biscuit is boiled for 40 minutes at 185 degrees.
Chiffon Biscuit Recipe
Chocolate chiffon biscuit, also called oily because of an unusually high content of fats. The cork is high, dense and surprisingly tender. It can be and just for tea to eat, but it's even better to make a cake of it, soaked in a light cream, sour, for example. The form will need a separable 27 cm.
Ingredients:
- flour - 200 g;
- cocoa - 50 g;
- egg - 5 pcs .;
- sugar - 200 g;
- baking powder;
- water 100 ml;
- oil for farming - 100 g.
Preparation
- Whisk the whites until tight peaks and a half of sugar.
- Mix the yolks with the rest of the sugar and butter.
- In the yolk mass, pour in the water and, pouring the flour mixed with cocoa, knead the dough.
- Gently enter the protein mass.
- Bake for 30 minutes at 180 degrees.
Lemon Sponge Cake
Insanely delicious biscuit will be obtained if the basis is to add citrus peel. The cake will come out dense, lush and deliciously fragrant. An ideal addition to it will be an oil cream , but creamy can also be safely used, and impregnation is better to take neutral - a simple sugar syrup. The form will need 25 cm, the cooking time is about half an hour.
Ingredients:
- flour - 350 g;
- sugar - 200;
- eggs - 6 pcs .;
- lemon - 2 pieces;
- farm oil - 100 g.
Preparation
- Combine the soft butter with zest of two lemons and sugar.
- Continuously stirring, enter the yolks.
- Add the flour and stir.
- Whisk the squirrels until the peaks and gently insert them into the dough.
- Biscuit is baked 20 minutes at 190 degrees.
Sponge cake for rolls
As a rule, for a roll, prepare a biscuit with milk. It turns thin, delicate and does not rise much during baking. The filling can choose any sweet: jam, jam, curd cream or boiled condensed milk with nuts. Biscuit, the recipe of which is further described, should not cool before the molding of the product, wrap the filling in a hot cake.
Ingredients:
- oil for farming - 100 g;
- egg - 5 pcs .;
- sugar - 150 g;
- milk - 5 tbsp. l .;
- flour - 300 g.
Preparation
- Proteins cool for half an hour and the dishes in which you will whip, hold in the cold.
- Yolks pound to a foam with sugar and oil, pour in the milk.
- Whip the cold proteins until firm peaks, enter them into the yolk mixture.
- Add the flour, the dough should be a bit thin.
- Spread the dough on a baking sheet with parchment, bake for 10-15 minutes at 180 degrees.
Red velvet biscuit
Absolutely unusual you can bake a biscuit on kefir in the oven. The famous "Red velvet" acquires a characteristic color due to the reaction when mixing kefir and cocoa. For a more saturated color, you can enter into the dough gel color or concentrated beet juice. Effectively, this cake looks in the company of a gentle white cream.
Ingredients:
- oil for farming - 200 g;
- vanilla;
- sugar - 300 g;
- eggs - 5 pcs .;
- dye - 1,5 st. spoons;
- kefir 3,2% - 300 ml;
- flour - 3 items;
- cocoa - 4 tbsp. spoons;
- salt - a pinch;
- baking powder.
Preparation
- Soft sugar butter, vanilla and a mixer whisk.
- One by one, enter the eggs without stopping the mixer.
- In kefir, dissolve the cocoa and dye and put into the dough.
- Mix the flour, salt, baking powder and gradually enter into the dough.
- Bake at 180 degrees for 45 minutes.
Lush biscuit in multivark
A lavish biscuit for a cake can be baked in a multivarquet, at the same time the quality of the cake will not yield to the traditionally prepared and the most important is that it always turns out to be airy, dense and even. From this cake comes a delicious and original three-layer cake, if you soak it with your favorite cream. You can make a chocolate biscuit, the recipe is supplemented with cocoa, replacing some of the flour with it.
Ingredients:
- eggs - 5 pcs .;
- sugar - 250 g;
- flour - 250 g;
- baking powder;
- vanilla.
Preparation
- Beat about 10 minutes of eggs with sugar,
- Mix the flour, vanilla and baking powder, enter into the egg mass.
- Cook for 60 minutes.
Sponge cake in the microwave
The simplest biscuit is baked with modern kitchen appliances. In the microwave oven, the cake will be ready in a few minutes. For its manufacture, there is no need for special knowledge in cooking, all components are simply mixed together and baked at a power of 1000 watts. If your appliance is less powerful, increase the baking time for a couple of minutes. With this recipe, you can bake small biscuit muffins by spreading the dough into 4 cups.
Ingredients:
- egg - 2 pieces;
- sugar - 150 g;
- flour - 150 g;
- baking powder;
- starch - 1 tbsp. a spoon;
- milk - 5 tbsp. spoons;
- vegetable oil - 100 ml.
Preparation
- In any sequence, mix all the ingredients, whisk with a mixer.
- Pour the dough into a suitable microwave dish, 15-20 cm in diameter.
- Bake for 3-5 minutes at maximum power of the device.