Biscuit is a semi-finished product for cooking cakes, cakes, rolls. However, it is good and as an independent dish, for example, to tea. Cooking biscuit is an entertaining activity that requires some tricks.
Ingredients:
Flour - 1 tbsp.;
Sugar - 1 tbsp.;
Eggs - 6 pcs.;
Vanilla sugar - 10 g;
Confectionery fat or any oil - 1 tbsp.
Fixtures:
Mixer;
Whipping nozzles;
Parchment paper;
Form for baking;
Pillow;
Cotton towel.
1
Separate yolks from proteins: Gently sucking the egg in the middle, split and, overflow yolk from one half to another, merge the protein into the bowl. Or take advantage of special devices.
2
Enable the ovens for warming up to 180 ° C. Prepare a form for baking: lubricate with fat or oil, if necessary, remove parchment paper.
3
Add sugar-sand and vanilla sugar to yolks. Using a mixer with whipping nozzles, mix thoroughly. The resulting mixture is left for 10 minutes for dissolving sugar. Re-mix until the sugar in the yolks is completely dissolved.
4
In a separate dish, beat proteins to a strong foam. Kenins for whipping should be clean, without the slightest droplet of fat or other ingredient, because The protein is whimsical and may not be hit. If the protein does not drain and keeps the shape, then the beating process is over.
5
Half of whipped proteins must be gradually introduced into the egg-sugar mixture, so that it was easier to introduce flour. Stirring with a spoon or fork, movements should be smooth, so that the protein has not saved in the test, but, on the contrary, increased the total mass. Add sainted flour, mix gently.
6
The remaining protein is introduced into the dough and evenly distribute all over the mass. Slowly pour the dough in the prepared form - no more than 2/3 of its height, because Dough when baking rises. Do not expose vibrations in the oven for 25-30 minutes. If the test thickness is in the form of more than 3 cm, then the temperature should be reduced to 170 ° C and increase the baking time of up to 40 minutes.
7
Check the readiness of the biscuit by pressing the finger: if after pressing there is no deepening, then the biscuit is ready. If the parchment paper is used, then the finished root must be turned over to the pillow, a towel to quickly remove it without disrupting the biscuit. Cut the biscuit in the chilled state.
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