Biscuit

It's no secret that sponge cake is a type of culinary pastry that features airiness, tenderness and a porous structure. It is prepared from biscuit dough, which is currently very popular not only among Russian housewives, but also among confectioners around the world. This is due to the speed of cooking and always an excellent result, subject to some simple rules. Biscuit is used mainly for various types of baking, starting with simple rolls and ending with complex cakes and tiered cakes. The calorie content of the biscuit is relatively low when compared with other types of flour products.

"But why is the biscuit so light and airy, because it's a confection? " - ask you. To answer this question, let's "look" inside and get acquainted with the composition of the biscuit.

Composition of biscuit

First of all, let's start with the fact that the biscuit is divided into classic and chiffon (oil). The composition of the classic biscuit is incredibly simple: wheat flour, chicken eggs and sugar. These 3 unpretentious components ultimately form our culinary masterpiece. As for chiffon biscuit, it differs from the first in even greater tenderness and wet texture due to the additional component, which is easy to guess about - butter. By the way, the calorie content of the biscuit, which contains this animal fat, is much higher, so do not abuse.

In addition to butter, other components are often added when making chiffon biscuit, for example, cocoa powder, chocolate, nuts, dried fruits, lemon zest, poppy and many others.

Regardless of the variety of biscuit, there are certain rules for preparing this confectionery, subject to which you will always get an excellent result. First of all, it should be borne in mind that you can make biscuit dough in 2 ways: cold and hot. In the first case, accuracy when separating egg white from yolk is very important. This is due to the fact that if the slightest part of the egg yolk gets into the protein, when baking, the dough may or may not rise at all.

If you decide to cook the biscuit second, that is, in a hot way, here you do not need to divide the eggs into components at all, but just beat them in a water bath. Actually, that is why this method is called that. As a result, the finished product becomes more dense, crumbly and does not fall off when baking.

Many inexperienced hostesses who prepare the biscuit for the first time begin to cut the freshly baked product as soon as it cools, but this cannot be done. As well as starting to crumble, the sponge is poorly soaked in syrup, so it's best to set it aside for at least 8 hours, and better at night if you bake it in the evening.