The peculiarity of the technology for preparation of biscuit dough - rapid beating sugar-egg mass, instantaneous (within 15 s), mixing dough, shaping it very quick and immediate baking. With the rapid whipping eggs and sugar is saturated air mass, which contributes to the formation of porous structure of sponge cake. Tableware and whisks used for whipping eggs and sugar should be spotlessly clean, with no trace of fat.
Beat eggs with sugar until the mass increase in the volume of 2,5-3 times. During whipped a lot of spilling flour mixed with starch, and quickly knead the dough. The finished dough quickly poured into molds, filling them 3 / 4 volume, as in baking the dough increases in volume due to expansion of air bubbles. Completed forms immediately put in the oven. Biscuit bake at moderate temperature (180-200 ° C). At higher temperature at the surface of biscuit crust is formed, preventing the removal of moisture, resulting in a biscuit can be soggy and burnt. After cooling, a biscuit, settles and becomes dense.
When baking form with a biscuit is not recommended to shake, since the abrupt movement of the masses can settle down and compacted. During the first 10-15 minutes baking should not move the form in the oven. Willingness products is determined by its wooden needle puncture in the center. If the needle is dry - sponge ready.
In order to baked biscuit easily extracted from the mold before molding the test bed and the edge of the form must be carefully lubricate the softened butter and sprinkle with flour, but better to lay a paper (tracing paper).
Paper fuses baked sponge cake from the break when you remove it from the form. To the paper was easier to be separated from the baked cake, its for a few minutes you can put on a damp cloth or towel. Paper is easy to lag behind the biscuit.
Bakeware biscuits can be used round, oval, shaped and rectangular, respectively, alleged cake.
Little tricks.
1. Fluff should be in the same direction.
2. Cotton or from a sudden loud sound when baking a biscuit can settle down!
(from the sharp closing of the oven).
3.If a biscuit dough, add the starch, then the finished products become crumbly.
Beat eggs with sugar until the mass increase in the volume of 2,5-3 times. During whipped a lot of spilling flour mixed with starch, and quickly knead the dough. The finished dough quickly poured into molds, filling them 3 / 4 volume, as in baking the dough increases in volume due to expansion of air bubbles. Completed forms immediately put in the oven. Biscuit bake at moderate temperature (180-200 ° C). At higher temperature at the surface of biscuit crust is formed, preventing the removal of moisture, resulting in a biscuit can be soggy and burnt. After cooling, a biscuit, settles and becomes dense.
When baking form with a biscuit is not recommended to shake, since the abrupt movement of the masses can settle down and compacted. During the first 10-15 minutes baking should not move the form in the oven. Willingness products is determined by its wooden needle puncture in the center. If the needle is dry - sponge ready.
In order to baked biscuit easily extracted from the mold before molding the test bed and the edge of the form must be carefully lubricate the softened butter and sprinkle with flour, but better to lay a paper (tracing paper).
Paper fuses baked sponge cake from the break when you remove it from the form. To the paper was easier to be separated from the baked cake, its for a few minutes you can put on a damp cloth or towel. Paper is easy to lag behind the biscuit.
Bakeware biscuits can be used round, oval, shaped and rectangular, respectively, alleged cake.
Little tricks.
1. Fluff should be in the same direction.
2. Cotton or from a sudden loud sound when baking a biscuit can settle down!
(from the sharp closing of the oven).
3.If a biscuit dough, add the starch, then the finished products become crumbly.
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