Biscuit classic in the oven

8 servings
1 hour

How to bake a classic biscuit in the oven? Prepare the necessary ingredients. Eggs choose large, S1 or CO categories. Be sure to sift through the flour. This will saturate it with oxygen, and the biscuit will rise better when baking and will be more airy and softer. Turn on the oven 180 degrees beforehand.

Very carefully divide the eggs into yolk and protein. Make sure that not a single drop of yolk gets into the proteins, otherwise they will not rise in the future. Set the proteins aside, and add half of all sugar to the yolks (about 75g, if you add a little more or less, then it's okay) and all vanilla sugar.

Using a mixer at maximum speed, whisk the yolks until very dense and light. It will take about 5-7 minutes.

Wash the mixer whisks thoroughly, wipe dry and start whipping the proteins. The capacity in which you will do this must be absolutely dry, otherwise there is a high probability that the proteins will not rise. Start whipping the squirrels at a minimum mixer speed and as they start to increase in volume, increase the speed. Whisk the whites until soft peaks.

Without stopping whisking, pour the remaining granulated sugar into the proteins in small portions.

Beat the 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 keeps its shape, then everything is ready.

Add 1/3 of the whipped proteins to the yolks and gently mix until smooth with a scapula or spoon with bottom-up movements.

Next, add half the sifted flour and stir again until smooth. Thus, alternating between the remaining proteins and flour, knead the dough.

It is necessary to mix the dough very carefully so that it does not lose its volume. If desired, instead of alternating proteins and flour, you can first introduce all proteins, and then intervene all the flour, it will also be correct, so choose the option that suits you better.

Transfer the kneaded dough to a 20-22cm baking tin (I have a 21cm shape). The bottom of the mold must be pre-lined with baking paper, it is better not to lubricate the sides, since during baking the biscuit will grow and & quot; cling & quot; beyond the sides of the form.

Bake the biscuit in the oven preheated to 180 C for 40 minutes. During baking, do not open the oven for the first 25 minutes, as sponge can fall from the temperature drop. Baking times can vary significantly, as everyone's ovens are different, so be sure to check your readiness with a wooden skewer. Stick the skewer in the middle of the biscuit and immediately remove: if it is dry, then the biscuit is ready.

Remove the biscuit from the oven and leave to cool. To do this, it can be immediately in shape rearranged on a grill and left so until it cools completely, but since such a biscuit is very light and tender, and during cooling it can suck a little under its own weight, I cool it upside down.

Remove the completely cooled biscuit from the mold. To do this, draw along the sides with a long and narrow knife.

The height of the biscuit turned out to be exactly 6 cm, and it can be easily cut into 3 cakes. But before cutting the biscuit into corgi, it is better to let it lie down for 8-12 hours. During this time, the biscuit will compress slightly and crumble less during cutting. But if desired, this stage can be missed if there is no time.

Such a biscuit is ideal for making cake or cakes, but besides that it is delicious in itself.

Enjoy your meal!