Biscuit round (bouche)

Pre-cooled egg whites are beaten until the mass volume increases 6-7 times. The latter is possible with careful separation of protein from the yolk and complete absence of fat in the inventory. At the end of the whipping, citric acid is added. Egg yolks are separately beaten with sugar for 30 - 40 minutes, the mass volume increases by 2 times. Essence, flour are added and the mass is beaten for another 5-8 seconds, then beaten proteins are carefully introduced and mixed until a homogeneous dough is obtained. The finished dough should be lush, well-saturated with air, evenly mixed, without lumps, cream color and thick consistency. Biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing cakes for round-shaped bouché cakes, tubes with round holes are used. Baking time - 15 - 30 minutes at a temperature of 190 - 210 ° C. The baked cakes are cooled and maintained for 8 hours at a temperature of 15 - 20 ° C. After that, they remove from the paper and clean it.