Eggs, sugar and flour – these are the ingredients that make wonderful biscuits. Biscuit dough is the simplest in taste, ingredients and time for making a sponge roll or pie requires very little. But making a good dough that keeps its shape well and does not fall off after baking requires some skills and knowledge of the basic secrets of making a biscuit.
1. Eggs To prepare the biscuit, the eggs were divided into whites and yolks. Whisk them separately with the sugar required by the recipe until very fluffy. The yolks should lighten and increase several times, become a creamy consistency. And the proteins are a very dense, stable and shiny mass, having turned the bowl of proteins over, they should stay in place, and not leak out or fall out of the bowl.
2. Flour. Be sure to sift the flour, you will rid it of unnecessary impurities and saturate it with oxygen, which will have a beneficial effect on the splendor of your biscuit;
3. Consistency. An important point in the preparation of biscuit dough is the sequence of processes. When the eggs are beaten and the flour is sifted, add portions of the egg whites to the yolks, stir gently, keeping the proteins as fluffy as possible. Flour is added last.
4. Stirring. Probably the most important process on which the quality of your biscuit depends. Do not stir the dough with a spoon, if you do not have a special spatula, take a whisk. In the case of a biscuit, we do not need to thoroughly knead the dough, the fewer movements you make, the better the result will be. Unmixed lumps of protein are acceptable, but the flour must be stirred. Therefore, do not rash it at one point, but pour it over the entire surface of the dough, and then mix.
5. Bakery products. The biscuit is put to bake in a preheated oven. The sides of the mold should not be greased with oil, so the dough will stick to the mold and will not fall off during baking. Bake a biscuit until golden brown. At first, it will rise well, but when it settles back a little and turns brown, it is ready. When you press the biscuit, it is similar in softness to the pad of your palm under your thumb. Let the biscuit cool completely inside the mold, and then “walk” the knife in a circle, detaching the sides of the biscuit from the mold, and transfer it to the wire rack.