| Nutrient | Content | Reference |
|---|---|---|
| Calories | 393kCal | 393kCal |
| Proteins | 9.7g | 10g |
| Fats | 10.2g | 10g |
| Carbohydrates | 65.6g | 66g |
| Dietary fiber | 3.2g | 3g |
| Water | 9.5g | 10g |
| Ash | 1.8g | 2g |
| Vitamin A, RE | 68mcg | 68mcg |
| Retinol | 0.062mg | 0mg |
| beta Carotene | 0.038mg | 0mg |
| Vitamin B1, thiamine | 0.14mg | 0mg |
| Vitamin B2, riboflavin | 0.04mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 1.6mg | 2mg |
| Vitamin PP, NE | 2.9mg | 3mg |
| Niacin | 1.4mg | 1mg |
| Potassium, K | 133mg | 133mg |
| Calcium, Ca | 26mg | 26mg |
| Magnesium, Mg | 17mg | 17mg |
| Sodium, Na | 550mg | 550mg |
| Phosphorus, P | 94mg | 94mg |
| Iron, Fe | 1.3mg | 1mg |
| Starch and dextrins | 64.9g | 65g |
| Mono- and disaccharides (sugars) | 0.7g | 1g |
| Cholesterol | 21mg | 21mg |
| Saturated fatty acids | 5.7g | 6g |
Baking the first biscuit is a test that not every novice housewife will pass. The biscuit may not rise, not bake, burn, turn into a “piece of rubber”. And it would seem that it is so difficult? There are only three ingredients: eggs, sugar and flour. But no!
Biscuit dough is very capricious and requires a special attitude, accuracy and clarity of action. And at the same time, I want to learn how to cook a magnificent biscuit, because then unusually delicious cakes and interesting desserts are easily prepared from it.
In a biscuit, you can change some ingredients, turning it into a nut, chocolate, coffee or vanilla biscuit, but in any case, when preparing a biscuit, consider important nuances:
- eggs for biscuit must be fresh;
- Be sure to sift the flour 1-2 times;
- carefully follow the entire sequence of actions. It is very important;
- mix flour into the dough in small portions;
- mix all the ingredients gently, with smooth, unsharp movements;
- do not stir the dough for a long time;
- Before cooking the biscuit, prepare the baking dish;
- put the biscuit in the oven preheated to the correct temperature;
The dough doesn't have to wait. After kneading, it should immediately go to a preheated oven;
Do not open the oven door for the first 25 minutes of baking.
Recipes with the ingredient wheat flour
Recipes with sugar
Step 1
For work, we need flour, sugar, eggs, a whisk (food processor), a bowl.
Step 2
The dishes for work should be clean and dry, and the products should be at room temperature.
Step 3
Flour must be sifted 1-2 times before work. This will enrich it with oxygen and the biscuit will turn out more magnificent.
Step 4
It is very important to carefully separate the whites from the yolks. Not a drop of yolk should get into the whites, otherwise it will be almost impossible to beat the whites into a strong foam (and this is one of the conditions for making a fluffy biscuit).
Step 5
When preparing a biscuit, carefully follow a certain sequence of actions: first beat the yolks with half the sugar until bright and increase in volume by 3 times. They should resemble a thick mass.
Step 6
Then beat the whites in a separate bowl until light foam, and then, gradually adding the second half of the sugar, until fluffy foam.
Step 7
Stir 1/3 of the whites into the yolks. Stir in with gentle circular motions from bottom to top.
Step 8
The next step is to gradually mix in the prepared flour in portions by hand. The movements during intervention are the same: circular from the bottom up, unsharp and smooth.
Step 9
Lastly, gently fold in the rest of the egg whites.
Step 10
Remember that biscuit dough cannot be kneaded for a long time, so knead gently and quickly. When the dough is ready, you should already have a form prepared (lined with cooking paper or oiled and sprinkled with flour), as well as the oven preheated to the required temperature. The dough laid out in the form should immediately go to the oven.
Step 11
After baking, let the biscuit cool in the oven for 10 minutes, and then carefully remove from the mold and let cool on a wire rack, covered with a towel. To prepare cakes, the biscuit must first stand under a towel for 12 hours.
Required products :
Method of preparation :
Turn the oven to 180 degrees. Line two large baking trays with baking paper.
Using a mixer, beat the butter together with the brown and white sugar. Add the corn syrup and beat to obtain a homogeneous mixture. Add the vanilla and egg, stir for another 2 minutes with a mixer. Put the pumpkin and stir again for another two minutes.
Sift the flour with the cinnamon and leavening agents. Pour in the liquid mixture and knead the dough. Finally, add the chocolate drops. Cover the dough with foil and leave for 1 hour in the refrigerator.
Make balls of dough and arrange in trays, leaving space between the biscuits. Bake for about 18-20 minutes, until the edges of the sweets begin to brown.
Store cookies in boxes for up to a week.
Pumpkin gives these light biscuits a bright orange hue and an earthy taste that goes well with honey butter and salted ham. Use unsweetened pumpkin puree.
Required products :
* A tea cup is used to measure the quantities.
Method of preparation :
Turn the oven to 200 degrees.
Heat olive oil in a cast iron skillet over medium-high heat. Fry the ham, stirring often, until crispy and browned well (about 8 minutes). Transfer to a plate and allow to cool. Wipe the pan with kitchen paper and place it in the oven to heat.
In a bowl, mix the flour, baking powder, baking soda and salt. Add the butter and stir, mashing with a fork, until coarse crumbs form. Put the bowl in the freezer for 10 minutes.
Beat the pumpkin and buttermilk in a small bowl, then add the ham and pour the mixture into the bowl with the flour. Stir, place the dough on a floured work surface and press lightly until it reaches 2-3 centimeters thick.
Using round shapes, cut 8 biscuits with a diameter of 6 cm. Remove the pan from the oven and melt 1 tablespoon of the soft butter in it. Arrange the biscuits in the bowl, touching each other. Melt another 1 tablespoon of soft butter and spread them on top. Bake in the preheated oven for about 15 minutes, until slightly browned and swollen.
Stir in a small bowl of honey with 4 tablespoons of soft butter.
Serve the pumpkin biscuits with the honey butter.
Enjoy!