Biscuit is called confectionery dough and confectionary "bread", which is based on flour, eggs and sugar. There are many varieties of biscuit, but the technology of its preparation, the structure of the dough and the finished baked product always remain unchanged. Most often, biscuits are used as a base for products such as cakes, pastries, complex multi-layered cookies, and other desserts. It seems that there is nothing difficult in preparing a biscuit, but there are still some nuances, and they certainly need to be observed. For example, it is important to know at what temperature to bake a sponge cake and for how long.
Biscuit Baking Time and Temperature
Biscuit, as a rule, does not like high temperatures. Therefore, it is baked as follows: for the first 30 minutes, the sponge cake is baked at a temperature of 180 degrees, then it is reduced and the product is baked for the rest of the time at 160 degrees. Please note that for the preparation of biscuits you need to set the convention mode. Due to this, the temperature in the oven becomes the same at all levels, which allows baking to be baked evenly.
As for the time of cooking biscuit, it is purely individual, since it depends on the possibilities of the oven and the thickness of the confectionery product. On average, sponge cake is baked from 30 to 60 minutes. Check the readiness of the biscuit is very simple - it should redden and spring when pressed with a silicone spatula. Baking can also be checked by piercing it with a thin wooden stick, such as a toothpick. If the dough does not stick to the stick, then the biscuit is ready.
The tricks of making biscuit
The quality and taste of the biscuit is influenced not only by the temperature and baking time. There are also many other subtleties, without regard for which it will not be possible to bake delicious pastries.
- To make a biscuit, be sure to use high-grade flour, which contains a high percentage of gluten. Before mixing flour with other ingredients, it is necessary to sift it in order to save it from possible debris and saturate it with oxygen.
- It is necessary to separate the yolks from the proteins very, very carefully. If even a small part of the yolk gets into the white, it will not beat up properly.
- Yolks should be kept at room temperature before being mixed with sugar. While beating yolks with sugar, the latter must completely dissolve, otherwise crunchy grains will appear in the sponge cake. Yolks should turn white.
- Proteins must be kept in the refrigerator for 10 minutes before beating. Then they should be placed in a clean, dry dish and whisk until a fluffy white mass is formed.
- The sponge cake will be porous if you gently and gradually inject whipped proteins into a mixture of sugar, yolks and flour. The resulting mixture can be mixed only by hand, moving from top to bottom, as if lifting the layer after layer. Remember that the dough can not be mixed for a long time, otherwise it will lose its airy texture.
- Biscuit is best baked in a round split form with high sides, having a non-stick coating and a diameter of 24-26 centimeters. If the form with a non-stick coating, it is enough to ignite. If there is no coating, it can be oiled and covered with parchment. The form, before it will be laid out the dough, should be placed in the refrigerator for a third of an hour. It is not recommended to fill the form with biscuit dough more than 2/3 of its height, because during the baking process the biscuit will increase by about 1, 5 times.
- Biscuit dough should not stand for long. After moving the dough into the mold, it should be immediately sent to the preheated oven.
- In no case the first 25-30 minutes you can not open the oven, otherwise the cake will settle, that is, lose its porous texture.
- Ready baked goods do not need to be immediately removed from the oven. It is more correct to hold it in the oven turned off another 10-15 minutes after preparation.
- In order for the biscuit to easily fall behind the mold, it should be put on a wet towel for a few minutes.
If you strictly follow the described rules, instead of a flattened cake, you will get a delicious, voluminous biscuit with a porous delicate texture.
