Biscuit classic in the oven

Step 1. How to bake a classic biscuit in the oven? Prepare the necessary ingredients. Choose large eggs, category C1 or CO. Make sure you sift through the flour. This will saturate it with oxygen, and the biscuit will rise better when baking, will be airier and softer. Turn on the oven 180 degrees in advance. All the subtleties of preparing a biscuit dough you will learn by reading the article at the end of the recipe.

Step 2. How do you prepare the squirrels for whipping? Wash the eggs thoroughly under running water. Very carefully divide the eggs into yolk and protein. Make sure that no drop of yolk gets into the proteins, otherwise they will not break in the future. Put the proteins aside, and put half of all the sugar on the yolks (if you add a little more or less, it’s okay) and all the vanilla sugar.

Step 3. How do you beat egg yolks? Mixer at maximum speed beat the yolks until you get a very dense and light weight. This one will take about 5-7 minutes. And how to choose the right eggs and whip them, read the materials at the end of the recipe.

Step 4. How do you beat up squirrels? Wreaths of the mixer thoroughly wash, wipe dry and proceed to whipping proteins. The container in which you will do this should be absolutely dry, otherwise there is a high probability that the proteins will not break. Start whipping proteins at the minimum speed of the mixer and as they begin to increase in volume, increase the speed. Blow the squirrels to soft peaks.

Step 5. How do you whip squirrels to solid peaks? Without stopping whipping, pour the remaining sugar sand into the proteins in small portions. Blow proteins with sugar to solid peaks. The readiness of proteins is checked very simply - tilt the bowl with proteins to the side and if the protein mass does not drain and holds its shape, then everything is ready.

Step 6. How to combine proteins with yolks? Add 1/3 of the whipped proteins to the yolks and gently stir until homogeneous with a spatula or spoon with movements from bottom up. This will preserve the airy texture of proteins, so that biscuit rises well.

Step 7. How to combine all the ingredients for the test? Then add half the sifted (preferably sifted twice) flour and mix again until homogeneous. So, alternating the remaining proteins and flour, knead the dough. Flour may need less or more, see the consistency of the test. Read more about flour in the article at the end of the recipe. However, keep in mind that too much flour will weigh the dough and biscuit will not rise well when baking.

Step 8. How to mix the dough on a simple biscuit? Stir dough should be very carefully movements of the blade from the bottom up, so that it does not lose its volume. If desired, instead of alternating proteins and flour, you can first enter all the proteins, and then mix all the flour, it will also be right, so choose the option that suits you better. The finished dough should be very airy, light and homogeneous. In consistency, it resembles thick sour cream or whipped cream.

Step 9. How do you put the dough in a uniform? Mixed dough put in a form for baking with a diameter of 20-22 cm (I have a shape of 21 cm). The bottom of the form should be pre-covered with baking paper, the sides are better not to lubricate anything, since during baking biscuit will grow and "cling" to the sides of the form. If your shape is of a different diameter or type (for example, square or rectangular), then the prescription article will help you calculate the number of ingredients. You will also find information on the choice of parchment.

Step 10. How to make a large biscuit at home? Bake the biscuit in a preheated to 180C oven for about 40 minutes. During baking, do not open the oven for the first 20-30 minutes, since biscuit may fall from a temperature drop. Baking time can vary significantly, as the ovens are different for everyone, so check your readiness with a wooden sword. Stick the sword in the middle of the biscuit and immediately take out: if it is dry, then the biscuit is ready. Read about the ovens in the article under the steps.

Step 11. How to properly cool the biscuit? After baking, I leave the biscuit in the oven turned off with the door ajar open for 10-15 minutes so that it does not fall. After that, take the biscuit out of the oven and leave to cool. To do this, it can be immediately moved to the grille in shape and left so until completely cooled down, but since such a biscuit turns out to be very light and tender, and during cooling it can slightly sit under its own weight, I cool it upside down.

Step 12. How to remove a biscuit from the form? Take the completely cooled biscuit out of the form. For this, hold a long and narrow knife along the sides. Carefully, do not damage the surface of the form.

Step 13. How to prepare a biscuit for cutting on crusts? The height of the biscuit turned out to be about 6 cm, and it can easily be cut into 3 cakes. But before cutting the biscuit into crusts, it is better to let it lie down for 8-12 hours. To do this, completely cooled biscuit tightly wrapped in food film and send to the refrigerator. During this time, the biscuit will slightly compact and during cutting it will crumble less. However, if you wish, this stage can be missed if there is no time.

Step 14. How do you serve a ready-made biscuit? This biscuit is ideal for making cake or cakes, but it is also delicious in itself. Supplement it if desired with cream, fresh berries or fruits, sprinkle powdered sugar. Bon appetit!