Sponge cakes, cookies, rolls are easy to do. One of the main conditions for obtaining delicious sweets is the optimal baking temperature. If the oven is too hot, then the bottom and top of the confectionery product may burn, and the middle will remain damp.
Pick your recipe
First you need to make an airy dough of the correct consistency, and only then send it to the oven.
Sponge cake
It requires a few products, just:
- 5 eggs;
- 1 glass of flour;
- 2/3 glasses of sugar;
First you need to separate the proteins from the yolks. This must be done very carefully. After all, if at least a drop of yolk mass gets into the protein, then a magnificent test will not work. If such a nuisance occurs, use a tablespoon to remove an unsolicited drop.
There is a special form, which is a recess for the yolk and a slot where the protein will drain. Using it, it is easy to divide an egg into two fractions.
Take away the transparent part of the protein in the refrigerator, then it will beat well later. At this time, yolk rub with sugar with a spoon, using a whisk or mixer. It is interesting to observe how the mass of sun-colored gradually whitens and increases in size.
But it's time to do protein. To make it beat well, the mass became dense, you need to pour a little salt into it - on the tip of the knife.
Now add flour to the yolk and work first with a whisk and then with a spoon. The turn of whipped protein has come. First put 2 tablespoons of the air product in the flour mass, stir. Now you can lay out the remaining foam cloud. With a spoon, mix everything very carefully. It is simply twisted in the hand, with a movement "to itself." Then the mass does not fall and remains airy.
Baking biscuit
The dough is cooked in accordance with all the rules. Now it’s important to know how to bake a biscuit. To do this, you need to again mentally move to the process of creating the dough and turn on the oven before you start whipping the proteins and mixing them with the flour mass.
Oven in 10-15 minutes just warms up to the desired temperature. It is equal to 180 ° C. If you put the dough in a cold oven, then while it is heating, it will lose part of its bubbles and will not be magnificent. It can become bleak.
Depending on which part of the oven allows the biscuit to bake well, the dough in the form is placed in the upper or middle part of the oven. They don’t put it down because then the upper part of the biscuit will not be baked.
After the dough in the mold is in the oven, the fire is made small. Then evenly baked every part of the dessert dish.
It is important not to open the oven door during baking a biscuit, especially at the beginning. Indeed, it can fall from the flow of cold air. To see its readiness, turn on the light in the oven. If not, then after 20 minutes, you can carefully open the door. If the surface is well browned, then the biscuit is ready. Poke it in the middle with a toothpick. Did she stay dry? Then it's time to take out and cool the tender base for the cake.
Related article
Cooking Chocolate Chiffon Biscuit