Why biscuits don't work: the most common mistakes
Biscuit cakes are the basis for many popular desserts. After baking, the dough should be light and airy so that the cream will soak in well. But very often during cooking, the mass falls and becomes rubbery. It is difficult to call such a biscuit.
The editors of FoodOboz will tell you about the mistakes that make it impossible to cook a perfect biscuit. There are three most common.
Sifting the flour is one of the most important points in making a successful biscuit. The product is saturated with oxygen, which contributes to the fact that the biscuit comes out porous and fluffy. Therefore, the sifting process should not be ignored.
Frequent opening of the oven
For the first 20 minutes of cooking, the biscuit should not be touched at all. It is during this time that the dough rises. If you open the oven, it will simply fall.
Pulling out the biscuit at once
For the biscuit to remain puffy, after baking it must adapt to the surrounding temperature. Therefore, you should not remove the product from the mold immediately.
Detailed tips for making the perfect biscuit are shared by food blogger Julia Vilich(julia_vilich_food_blog) on her Instagram page.
- eggs - 5 pcs.
- sugar - 140 g
- flour (replace 30g of flour with cocoa for the chocolate version) - 140g
- baking powder - 1 tsp (optional)
Method of preparation:
1. Beat room temperature eggs with sugar for 7-10 minutes until light fluffy mass.
2. In two steps add the flour. Knead clockwise with a spatula from bottom to top so that all the flour is kneaded.
3. Immediately send the dough to the form lined with parchment. Bake in a preheated oven at 175 degrees for 35-40 minutes. Check the readiness with a wooden skewer. If it is dry when it comes out - the biscuit is ready.
4. Cool a little in an open oven for 10-15 minutes.
5. Next, remove the biscuit from the mold, and if you have a tiny depression or, conversely, a hill, it is normal.
6. Here it's a matter of the oven. The biscuit just needs to be turned upside down and placed on the rack.
7. Before you hide the biscuit in clingfilm, it must cool completely at room temperature. Otherwise, the middle will "mate".
8. Next, you need to put the biscuit in the refrigerator for at least 5 hours. This will be enough time for all the moisture to distribute evenly. This way, the biscuit will be easy to cut, and it won't crumble.
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