Main biscuit

1 serving


The main biscuit is produced in two ways - cold and heated. Flour with starch, sugar, eggs enter the biscuit dough at a ratio of 1: 1:
1.

7. In the cold dough preparation method, the eggs are loaded into the whipping machine cauldron, sugar is added and the mass is whipped during 30 - 40 minutes. At the end of the beating, essence (vanilla, rum, etc. ) is added. The whipped mass increases in volume by

2. 5-3 times, acquires a light cream tint; sugar crystals in it dissolve completely. The corolla speed is reduced and flour mixed with starch is introduced. This should be done in 2-3 doses. Kneading of the test lasts no more than 15 seconds. The dough should be evenly mixed without lumps. The prepared dough is immediately poured into trays or moulds, filling them no more than 0. 75 height. The bottom of the tray is covered with paper, and the sides are greased with confectionery fat or oil. When preparing dough with heating, melange or eggs are combined with sugar, heated for 5- 7 minutes to 45 - 50 ° C. During heating the mixture is continuously beaten with a whisk and heated in a water bath. When the mass is heated to the desired temperature, beating it, they begin to cool to 18-20 ° C. In this case, the mass volume should increase by 2-3 times. Then sifted flour is added to cooled mass and mixed slightly till homogeneous dough is obtained. The water bath can be prepared as follows: pour water into a basin or large saucepan and heat to 70-80 ° C, put a saucepan with eggs and sugar in heated water. The moisture content of the baked semi is lower than the cold-cooked semi, but it is looser and more lush. Biscuit can be used to make cakes, rolls, cakes and cookies. The butter sponge, in addition to eggs, sugar and flour, includes butter, so its crumb is denser and its taste is more delicate. When producing such biscuit, egg-sugar mixture and slightly softened butter are simultaneously beaten in various containers. Essence is introduced into the ready egg-sugar mass, then whipped oil is added, everything is mixed till homogeneous consistency, then flour with starch is poured in and dough is kneaded.