Calories: 258 kcal.
The energy value of the product Biscuit:
Proteins: 5.9 g.
Fat: 0.8 g
Carbohydrates: 56.3 g.
Biscuit It is a universal base, which is used in cooking for making various pastries and desserts. This type of test is most common compared to other options. Biscuit is distinguished by its tenderness, airiness and porosity of consistency (see photo). Due to its softness, the cakes can be impregnated with various syrups and alcoholic beverages, which allows to vary the taste. If you wish, you can buy biscuit cakes in the store, but still it is better to cook them at home.
In general, the biscuit is divided into:
- Classical. Consists of only 3 ingredients: eggs, sugar and wheat flour.
- Chiffon. It consists of the same products plus butter, which allows you to achieve an even more delicate and moist structure. Some other manufacturers may add poppy, zest, nuts or other fillers to the cake.
The use of biscuit directly depends on the quality of the ingredients used. It can be included in the diet diet in the presence of problems with the gastrointestinal tract. When combined with useful products, biscuit can be used as a snack for energy.
Biscuit in cooking is used for making various cakes and pastries, as well as soft cakes used for rolls. We can say that the biscuit is a canvas that allows you to create a huge number of masterpieces, just turning on the imagination.
How to make a simple sponge cake at home?
Prepare a simple sponge cake yourself at home is easy if you know the features and rules of cooking. It is very important to follow the recipe to the smallest detail and do everything as quickly as possible. There are 2 cooking options: cold and heated. Consider the first option, as this biscuit turns out more delicious, tender and airy. As we said earlier, you need only 3 ingredients: sugar, eggs and flour. First you need to separate the yolks from proteins and grind them with sugar. It is important that the sugar is completely dissolved, the mass becomes white and increased in volume by about 3 times. In another container, the squirrels must be whipped to a state of foam. It is important to do this slowly at first, gradually increasing speed. As a result, the volume of proteins should increase by 5 times.
A little secret: choose ceramic, glass or copper containers for cooking, as if you beat the whites or rub the yolks in aluminum dishes, the products will change their color and the biscuit may not work.
Now it’s time for the pounded yolks to add 1/3 of proteins and, stirring with light movements, pour in the flour and the remaining proteins. As a result, you should have a homogeneous biscuit dough, which should be immediately distributed to the forms pre-lined with parchment paper. Another feature, fill the forms in half, as the dough will certainly rise. Using a knife or scapula, you must gently level the surface. Then the dough must be sent to the oven preheated to 200 degrees. Within 15 min You can neither open the oven, nor even touch the form with the dough, as this may affect its airiness. The fact that the biscuit is ready will be indicated by the crust and elasticity of baking. Press it with your finger, the surface should recover.
There are some more secrets of cooking biscuit, which we, of course, will reveal to you:
- If you want the biscuit to become crumbly, you need to replace part of the flour with starch.
- You should not get the finished sponge cake immediately from the oven, because otherwise it will immediately fall.
- It is recommended to cut the biscuit in 5-8 hours.
It is quite simple to make a biscuit with your own hands, and besides, there are a large number of all sorts of recipes and manufacturing methods that will help to bake a delicious, fluffy, airy and aromatic dessert for tea.