Biscuit dough-i

1 serving


Biscuit dough is prepared by way of sugar-egg mixture saturation with air, its subsequent connection with flour and dough kneading. Directly kneading should be a short-term operation to reduce the swelling of gluten, otherwise its elasticity increases and dense low-porous crumb is formed in the baked semi-finished product. In addition, the biscuit dough is characterized by a comparative instability of the air phase, so the finished dough should not be subjected to intensive mechanical effects. Depending on the recipe and method of manufacture, the main biscuit, oil and bush are distinguished.