Chiffon biscuit

8 servings
1 hour 10 min

How to make chiffon biscuit? Measure the necessary ingredients. All products should be at room temperature, so they need to be prepared in advance. Take the flour of the highest grade. Vegetable oil is necessarily odorless. Milk is suitable for any fat content.

Mix the flour with baking powder, sift through a sieve into a wide container. Sieving saturates the flour with air bubbles, resulting in lush and airy pastries.

Take the eggs fresh. If the eggs are small, then increase their number to 4. Wash the eggs, dry. Divide the eggs into squirrels and yolks. Do this carefully so that not a drop of yolk gets into the whites. Otherwise, the proteins will not rise to strong foam.

In a suitable bowl, whisk together the yolks. Special pomp is not required here, enough for the yolks to combine into a uniform mass. Therefore, use the usual hand whisk.

Add 30 grams of sugar to the yolks, whisk again.

Add milk and vegetable oil to the resulting mass, mix until homogeneous.

Pour in the flour sifted with baking powder, mix thoroughly until the lumps disappear.

It should turn out thick, viscous, homogeneous dough.

Whisk together the squirrels. How to properly beat proteins into strong foam? Utensils should be dry and low-fat. Choose a bowl with high sides, as when whipping, the proteins will greatly increase in volume. Add salt to the proteins and beat at low rpm until soft peaks are obtained. Without stopping whipping, pour in the remaining (50 grams) sugar and vanilla sugar in small portions. Gradually increasing the speed to maximum, beat the whites to a dense, thick foam.

Add about 1/3 of the whipped proteins to the resulting dough. With a wooden or silicone spatula, gently move from the bottom up, stir the proteins into the dough. Carefully and carefully, so as not to disrupt their air structure, gradually inject all the proteins into the dough.

The dough is viscous, fluid, airy.

Cover the bottom of the baking dish with parchment. There is no need to lubricate the sides of the mold. Transfer the dough to the form.

Bake the biscuit in the oven preheated to 160-170S for about 45 minutes. For the first 30 minutes, do not open the oven so that the sponge does not settle due to the temperature difference. Near the end of the pastry, check the biscuit for readiness with a wooden skewer. If it is dry, then the biscuit is ready. Turn off the oven and leave the biscuit in it for another 5-7 minutes, then remove. Baking times will depend on how your oven works. Cool the finished biscuit on a grill.

In the form of d = 20 cm, the biscuit turned out to be 5. 5 cm high. Wrap the cooled biscuit in cling film and leave it for 8-10 hours to compact its structure.

By cutting the biscuit into corgis and weaving them with any filling or cream, you can make a delicious cake. Or you can serve a sponge just like that, cut into portioned pieces. Enjoy your meal!