Main-i biscuit

1 serving


See cooking technology: "Basic biscuit. " Biscuit dough is baked at a temperature of 200-220 ° C. Baking time depends on the volume and thickness of the dough. The biscuit semi-finished product cannot be touched, since it settles from shaking (loose walls of air bubbles burst). End of baking process is determined by light brown colour of crust and elasticity. If the fossa is quickly restored when pressed with the finger, then the biscuit is ready. The baked biscuit semi-product is cooled for 20 - 30 minutes, then freed from the mould. On the sheets, biscuit dough is baked for rolls and some types of cakes and cakes. The dough is poured onto a sheet lined with paper with a layer of not more than 10 mm, leveled with a knife. If the biscuit is intended for roll, then it cannot be cooled, since roll is rolled hot. The baked biscuit is removed from the tray, the paper is removed, placed on a napkin, rinsed with the prepared filling and rolled up hot.