Biscuit dough

Biscuit dough

To prepare, take: 0.75 Art.(120 g) flour, 1 tbsp.sugar, 6 pcs.eggs, 1st.l.starch.

carefully sift the flour, mix it with starch.

Whisk the eggs and sugar.For best results, use low-fat dishes and dried.It is best suitable glass or ceramic container.

Eggs need 20-25 minutes to whisk until the amount of weight not double or triple.

In whipped mass add flour and starch.The dough should be kneaded carefully but quickly.

finished dough spread on the molds, filling them half, and immediately put into the oven.Bake for 45 minutes at a temperature of 175-185 ° C.If the oven temperature is higher on the surface of the biscuit will crust which would prevent the removal of moisture.The resulting cake could not propechsya properly.A cooled cake will settle and become dense.

If you see that the top browns too biscuit, cover it with paper.Do not shake the shape of a biscuit during baking, since the mass settles and becomes dense.The first 10-15 minutes of baking do not move the form in the oven.Ready biscu

it dough can be determined by a wooden stick: if the puncture rod remained clean and dry, then sponge cake is ready.

To baked biscuit singed, cool it in the open or inverted form about 20-30 minutes.Biscuit is not desirable to cut at once, as it will crumble when cutting.Since the baking should be at least 8 hours.

author of the publication: Nikita Rybakov