Why biscuit do not turn out puffy: most common mistakes

Lush and flavorful biscuits are the basis for many popular desserts. But very often the cakes fall off and the dough loses its delicate texture. All this is due to several mistakes that are very often made even by experienced hostesses.

FoodOboz editorial staff will tell you how not to cook biscuits. Attention should be paid to 3 main nuances.

Wrong amount of eggs

If you think that the biscuit will taste better if you add a lot of eggs, this is a misconception. For a batter with 100 grams of sugar and 100 grams of flour, you only need four eggs.

Incorrect whipping

If you have a powerful mixer, only 7 minutes will be sufficient for whipping. On a slow speed, it takes up to 15 minutes. It's important not to overwhip, so as not to disturb the delicate texture of the dough. It is not necessary to separate the whites from the yolks.

Baking temperature is too low or too high

If your biscuit is baked at maximum temperatures, it will simply dry out. On the contrary, insufficient heat will prevent the biscuit from becoming puffy. Therefore, it is better to bake the dough at 185 degrees for 35-40 minutes.

Also on OBOZREVATEL you can read the recipes:

• Chocolate sponge cake
• Poppy seed biscuit
• Apple sponge cake