Biscuit dry

8 servings
1 hour 10 min your 30 min

Dry biscuit - baking from a minimum of products!

How to make dry biscuit: Take a dry and thoroughly skimmed bowl. Separate the proteins from the yolks, place the proteins in a fat-free bowl and place in the refrigerator.

Set aside half the sugar for proteins. Rub the yolks with the remaining half of the sugar. You can add grated lemon or orange zest or ground nuts.

Mix the yolks with the flour. Turn on the oven.

The whisk for whipping proteins must be thoroughly degreased and dried. One drop of water or life - and the squirrels will not rise!Beat the proteins, adding citric acid to them.

Add sugar (delayed half). Beat the whites with half a portion of sugar into a strong foam.

You can check the strength of the protein foam by gently tilting the bowl with whipped proteins - if the proteins are beaten well, they do not pour out of the bowl.

In portions, introduce whipped proteins.

Mixing with movements from bottom to top.

Lubricate the mold with oil. Put the dough in a tin greased with oil and put in an oven heated to 150 ° C. Increase the temperature to 180-200 ° С. The first 15 minutes of baking biscuit should not be disturbed, open the oven, shake the baking sheet. Bake the biscuit dry for 40-50 minutes.

To check the readiness of the dry biscuit, pierce the middle or edge of the baking with a wooden stick - it must remain dry. Once the biscuit is ready, turn off the heat, open the oven door and leave for 10 minutes.

It is advisable to withstand a dry biscuit after baking from 8 hours to 2 days (after which it is cut more easily). Soak with syrup, lubricate with cream.

There's also a warm way to make sponge: Rub the yolks with sugar and melted butter if needed. Heat in a water bath with constant stirring until the sugar dissolves, cool to room temperature, put in cold water and constantly beating, while the mass becomes thick, lush, yellow. Add flour, then introduce proteins in the same way as with a cold method.