How To Cook The Perfect Biscuit (secrets And Recipes)

What is the perfect biscuit? We can absolutely say that it should be lush, airy, creamy.

What is the perfect biscuit? We can absolutely say that it should be lush, airy, creamy. Of course, you can beat 4 eggs with a glass of sugar, add a spoonful of baking powder with a glass of flour, manipulate with separate bowls for proteins and yolks, and you're done. But we decided to figure out how to cook a real masterpiece, not cream cakes. The recipe for the perfect biscuit just for you.

 

A Genoese biscuit named after the Italian city of the same name was recorded three centuries ago. We will try to prepare it. Important: there should not be any drafts in the kitchen, we use fresh ingredients, at room temperature, it is better to choose high-fat oil, and the oven must be preheated (set to 180 degrees). It is better to weigh the ingredients with special scales.

Perfect biscuit

Ingredients:

145 g wheat flour; 75 g butter; 6 eggs; 185 g fine white sugar; 1 tsp vanilla sugar.

Turn on the oven to 180 degrees. Form, with a diameter of 23 cm, grease with butter and sprinkle with flour. Shake off excess flour.

Sift 145 g of flour into a bowl, sift 45 g of sugar there. Stir the mixture lightly and sift two more times.

Melt 75 g of butter in a saucepan, measure out 80 ml and pour into a saucepan. Keep the oil warm (wrap it in a blanket or place it on the edge of the stove near a warm burner).

 

Break 6 eggs into a tall metal bowl, add the remaining sugar and vanilla sugar. Stir and put in a water bath. Use a pot of slowly simmering water. The bowl of eggs should not touch the water. While whisking, heat the mixture to 37-38 degrees, then put it on the table and beat with a mixer for 15 minutes until the mass triples.

Add a third of the flour to the beaten egg mixture, each time mixing with a silicone spatula from the bottom up. Mix 1.5 cups of the finished dough with warm butter, return to the bowl with the dough and again gently mix from the bottom up with a spatula.

Pour the dough into a mold and send for 30 minutes in a preheated oven (place in the center). Cover the top with foil if the cake turns brown too quickly. Place the finished biscuit in the form on the wire rack for 15 minutes, then remove it, having previously run a knife along the edges, and cool completely.

Sponge cake with pumpkin and almonds

 

Ingredients:

biscuit; 300 g pumpkin; 150 g almonds; 3 eggs (only protein is needed); 100 g of powdered sugar; 100 g of sugar; 70 g butter.

We prepare a biscuit according to the above recipe. You can also add chopped nuts if you like. We peel the pumpkin, cut it into small pieces, put it in a parchment paper boat, sprinkle it with plenty of sugar, put pieces of butter (50 g) on ​​top. We send the pumpkin to the oven preheated to 220 degrees for 20-30 minutes.

Beat egg whites and powdered sugar until white. We take the pumpkin out of the oven, transfer it to a blender along with the remaining oil, throw in the almonds and grind to a puree consistency. Gently mix the resulting mass with whipped proteins, coat the layers of biscuit, and put the cake in the refrigerator for 30 minutes. Before serving, decorate the dish with almonds and powdered sugar.

Chocolate cake with cranberries

 

Ingredients:

biscuit; 100 ml chocolate syrup; 100-150 g of chocolate paste; 250 g cranberries (fresh or defrosted); 50 g butter; 50 g sugar.

Cooking biscuit. We pierce the finished hot biscuit with a toothpick, pour the syrup in a thin stream, and remove to soak and cool, covering with a thick towel.

Let's get to the stuffing. Melt sugar and butter in a frying pan, mix well until smooth and pour cranberries. Pass the berries for about 10 minutes, then transfer to a bowl to cool. We form a cake. Lubricate the layers of biscuit with chocolate paste, spread cranberries between them. We send the cake to the refrigerator for 30 minutes, decorate with leaves with melted chocolate and berries.

Cream cheese pineapple cake

 

Ingredients:

biscuit; 250-300 g canned pineapples; 50 ml pineapple juice or syrup (can be used from a can of pineapple) 50 g of powdered sugar; 100-150 g cream cheese without additives.

Cooking biscuit. We pierce the finished hot biscuit around the entire perimeter with a toothpick, sprinkle with pineapple juice or syrup. Let's soak. Cut pineapple into cubes. Beat the cream cheese with the addition of powdered sugar with a mixer until airy, you can also add syrup to this mass if desired. When the biscuit is soaked and cooled, cut it into 2-3 parts, grease each layer with creamy mass and spread the chopped pineapples. We remove the cake in the refrigerator for 30-40 minutes, decorate with powdered sugar before serving.